GROUP D: E mma Perkin & Florian Brillet Students: Mahmudul Ahsan, Fahad Almannai, Elizabete Bondarenko, Alejandra Bustamante Guerra, Nathan Cheung, Merla Elakkad, Emma Helvin, Jasmine Kazadi, Breno Lourenco, Kadijah Mcdaniel, Camila Nunez Suarez, Evangelos Papoutsis, Viliana Petrova, Jahin Rahman, Yousouf Salamah, Denis Szczepanczyk, Zsiriah Thomas, Rebecca Thompson, Abigail Williams, Sena Yilmaz, Ioana Zavoianu Many thanks to our Peer Assisted Learners Carl Fletcher and Saima Rouf IN-DEPTH RESEARCH INTO the history and ideas around public bathing – its rituals, sequences and social significance – underpins the students designs for a contemporary community bath house for the banks of Deptford Creek. Through a series of early tasks focused on materiality, making and place, they developed a unique architectural language which informed the design of a site-specific, multi-sensory, community bathing facility. The students considered sustainability from the outset, through material choices and environmental strategies, to ensure that their proposal minimises harm to the natural world. Taking the Waters: Community bath house at Deptford Creek GROUP E: Neil Kiernan & Rim Kalsoum Students: Ann-Melody Akanji,Tala Alomar, Safa Butt, Gemma Daniel, Sidorela Draga, Benjamin Grafham, Saarah Hosseinian,Yu-Rui Hung, Maaria Khan, Ritan Khan, Nehla Abdul Majeed, Muhammad Manjra, Sayyada Rezavi, Linda Salihu, Islam Saoud, Dawoud Sohail, Jessica Tofan, Lal Yoruk Many thanks to our Peer Assisted Learners George Malliaropoulos and Lavinia Pennino LARGE SCALE FOOD production, intensive processing, consumption practices and waste are having noticeable impacts on the environment and our health. High quality, low processed, nutrient rich, food has the potential to mitigate this. The brief asked the students to design a public building in Deptford to house the production and operation of a sustainable food offering for the local community, incorporating circular economy principles. Carefully researched site and food investigations helped each student generate an innovative and exciting client brief. Final proposals included a nettle and snail bakery, a cricket farm and eatery, a nutritious algae production plant and a riverside CO2 supplement takeaway laboratory! Food for Thought: Cultivating positive food practices in Deptford THE STUDENTS INVESTIGATED the role of play in our built environments, and how this can offer much needed feelings of freedom, joy and personal expression. They designed a place of learning with a creative or active focus to encourage experimentation and collaboration amongst its users. Flexibility is key. Integral to the designs are sustainable building practices to deliver comfor table and stimulating spaces with a low environmental impact. The proposals invite the local community to par ticipate through exhibitions, performances or workshops which showcase the creative output of its users and promote a more inclusive urban environment. GROUP F: Yannick Guillen & Natalie Newey Students: Farzana Aktaer, Ahmed Azazy, Joud Banna, Mark Butteling, Harry Clark, Alicia De Oliveira Nazareth, Danielle Elefante, Amore Farrag, Caroline Moisa, Carlota Monjardin De Aranda, Munira Osman,Vladimir Ovsyannikov, Bhakti Patel, Grace Ramirez Or tega, Yi Shen, Declan Slonim, Anne-Elizabeth Sowah, Aderito Tran, Enida Xhaferaj Many thanks to our Peer Assisted Learners Rob Forsey and Marta Dziuba Playtime
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