This dissertation originated from a concern regarding healthy and sustainable living, with the
focus on aspects of well-being, eating and nutrition. It has not been seen or explicitly explored
as a problem to address within the discipline of interior design. It is of the opinion that the
environments in which we live can directly influence the way we live.
Green (Inside)? is a project proposal which addresses both a normative stance towards interior
design and a recognized gap in the social sphere. A scarceness of experiential design in interior
environments is examined. This stance is contextualized as a response against the status quo of
the restaurant industry towards sustainable living. Restaurants, specifically fast-food outlets or
caf?'s, tend to promote unhealthy lifestyles and lack to provide an experience beyond the food
itself.
The theoretical approaches of sustainable development, human centred design and experiential
design, informed the design discourse. The character of the design is guided by the found
theories of a process oriented view, the farm-to-table concept, urban farming and principles of
the changing kitchen. The programme is placed within the Maboneng precinct in Johannesburg
CBD. It establishes a new urban food identity and brand, furthermore connected with its creative
and industrial identity.
The conceptual restaurant, the Inside, proposes an eating experience, using the eating process as
medium of communication to address various topics of ecological and lifestyle sustainability. It
will intentionally expose users to participate and interact within the spaces, its processes and a
specific sensory-story. The design interventions will aim to encourage and educate users
towards sustainability.
n Kommer oor gesonde en volhoubare lewensstyle, spesifiek gerig op welsyn en eetgewoontes, was die
vertrekpunt vir die verhandeling. Hierdie kwessie is nog nie heeltemal verken as 'n probleem wat
aangespreek kan word in die dissipline van binne-ontwerp nie. Dit is egter van mening dat die ruimtes
waarin ons leef en beweeg ons manier van lewe be?nvloed.
"Green (Inside)?" is 'n projek wat gebaseer is op twee aspekte: Die eerste handeling is 'n normatiewe
standpunt vir binne-ontwerp, waar 'n skaarste in die ervarings van binneruimtes erken is; die tweede
aspek het 'n tekortkoming in die sosiale mark ge?dentifiseer. Die probleem is geplaas in die konteks van
die restaurant bedryf, rakende volhoubare lewenswyses. Restaurante, spesifiek kitskoswinkels en
kafee's, is geneig om ongesonde lewensstyle aan te moedig. Daar is ook 'n gebrek aan ruimtelike
ervarings, buiten die ervaring wat die kos self bied.
Verskeie teoretiese benaderings het die argument versterk, onder andere die kwessie van volhoubare
ontwikkeling, 'n her-definie?ring van kos en die eet proses, verbruiker fokus in ontwerp en laastens
ervaringsleer ontwerp. Die karakter van die ontwerp was be?nvloed deur die proses-geori?nteerde
uitkyk teorie, die plaas-tot-tafel konsep, stedelike landbou asook nuwe beginsels van hoe 'n kombuis
verander. Die projek is geplaas in die Maboneng gebiedct, Johannesburg. Verder was 'n nuwe stedelike
kulin?re verbruiker voorgestel, gebaseer op die kreatiewe en industri?le identiteit van die ligging.
Die konseptuele restaurant, "the Inside", is a voorstelling van 'n eet-ervaring. Die eetproses word
gebruik as kommunikasiemiddel waarmee ekologiese en volhoubaarheids kwessies aangespreek word.
Verskeie prossesse van die ruimtes sal doelbewus blootgestel word, van waar di? interaksies sal beoog
om 'n sensoriese storie vir die verbruiker te skets. Die ontwerp sal beoog om mense te onderig en aan te
moedig om aspekte van volhoubaarheid te beoefen.
