Mature, honest , & clean : design study of industrial sustainability through a New Zealand whisky distillery

Author: Cliffe, Ben

Date: 2015

Type: Thesis

Link to this item using this URL: https://hdl.handle.net/10652/4687

Abstract

AIMS & OBJECTIVES: The aim of this project is to generate awareness of the importance of sustainability within the industrial scene, how it can be achieved through architectural practice and why it is so necessary within the New Zealand context. There are two primary objectives to be achieved for this research. The first is to educate and challenge the reader about the extent of, or how far sustainability can go in large-scale design. Setting the program in a New Zealand context will to further engage the reader in a wider thinking in this area; if there are issues in this country, how does the rest of the world compare, and how are we portrayed? The second objective is focused on the argument for architectural design; what opportunity is presented by this project to express the notion of critical regionalism within the boundaries determined by the industrial and sustainable objectives of the brief. This project looks to test alternative ways to integrate sustainable and industrial design into the architecture, without clipping on possible additions to the side of the design and claiming them to have functions without relevance to the overall design. The findings of this research will be developed and represented in the form of an architectural space, illustrating the various techniques of sustainable integration in an industrial design project. ABSTRACT: Industrial sustainability is an ongoing global issue. Energy from non-renewable resources and pollution in the atmosphere is caused largely by the industrial sector. Currently, 51% of all energy consumed around the world is spent in the industrial sector, and this amount and percentage is only increasing. It is very difficult for industrial-based businesses that are already established to switch to more sustainable sources of energy. It always comes down to their key aspects; time, cost and resistance to change. The two variable I have selected for this industrial project have interesting characteristics, both intriguing and restricting, including falsely-perceived public perception of their age and history. The first variable is the location of the site will be set in New Zealand. The second variable is the program for this research topic. A whisky distillery will be the building representing the industrial sector. Despite the fact that over 60% of our electrical energy comes from renewable resources, New Zealand can still not be considered “green”. Per person, New Zealand is currently amongst the worst in the world for greenhouse gas emissions, on par with the United Kingdom. This is not improving either, our emissions are still expected to rise another 30% over the next 25 years. From the outside looking in, countries see New Zealand as clean and green. We take it a step further and falsely advertise ourselves to the world as 100% Pure, knowing that we are far from it. If every person in the world led the lifestyle of New Zealand, within current technological systems, we would need three planets to sustain us. A distillery, designed in New Zealand, has to be completely sustainable, surpassing any New Zealand standards. The two major issues regarding distillery sustainability and expenses are the original start-up costs and the actual running costs. The start-up cost of a distillery is substantial, including buildings, land, equipment and staff, but not much different to most other industrial-based businesses. Where a whisky distillery does differ, is that it takes a minimum 3 years from start-up before the first product is released, and income begins. 3 years of outgoing costs are damaging, so running costs must be kept to an absolute minimum. This research paper will begin with an investigation into a suitable location for the distillery, taking into consideration the benefits for the business, sustainability and architectural aspects of a possible design. The limitations of the design shall then be explored through industrial analysis and site investigation, setting boundaries which may or may not be broken. Through interpretation of these limitations conceptual investigation will begin, looking into social and spatial qualities, as well as aesthetics, materials and circulation. The aim is to create a design that generates an awareness and understanding of the whisky distillery processes and how great an impact sustainable solutions can have on it, not only in reference to environmental benefits, but the business benefits such as running costs, public image and staff working conditions

Subjects: Okarito, New Zealand, West Coast (N.Z.), New Zealand, whiskey distilleries, Whataroa River (N.Z.), sustainable development, industrial efficiency, green marketing, sustainable architecture, 120101 Architectural Design