Urban Food & Design

The City as a Resource

This year’s edition of Urban Food & Design, the format jointly presented by the Vienna Business Agency and the VIENNA DESIGN WEEK, is addressing the subject of innovating with recyclable materials. How can the city’s previously unused resources – including those generated by food production – be developed into new materials for architecture and design? And how can these be appropriately employed in the gastronomy and hospitality sector?

Answers to this question were delivered by the first BIOFABRIQUE VIENNA during a hundred-day test phase that took place as part of the Klima Biennale Wien. Three studios from the TU Wien (Institute for Architectural Design) developed such materials for architecture and design on the basis of the bioregional design approach of Atelier LUMA.

As a result of an open call, the collective studio dreiSt. (Martin Kohlbauer, Luisa Zwetkow, and Sophie Coqui) was selected and commissioned to design a lounge and hospitality area for this year’s Festival Headquarters. The design of the BIOFABRIQUE CANTEEN builds directly on the results of the BIOFABRIQUE VIENNA pilot project. These provided studio dreiSt. with the basis for the design of the modular elements in the hospitality area. Hence, the collective’s contribution is the first major design project to make use of the materials newly developed by the BIOFABRIQUE VIENNA. As a place for getting together to have fun and exchange ideas, the BIOFABRIQUE CANTEEN will be a central feature of the VIENNA DESIGN WEEK.

Jury: Simone Raihmann (Karma Food), Lotte Kristoferitsch (EOOS Social Design), Tina Gregoric (TU Wien and Dekleva Gregoric Architects), Jan Boelen (Atelier LUMA), Jakob Travnik (architect, researcher, and cultural producer), Elisabeth Noever-Ginthör and Alice Jacubasch (Vienna Business Agency), and Gabriel Roland and Alexandra Brückner (VIENNA DESIGN WEEK)