YELLOW AGRICULTURE IN BORSÖKNA By the water in Borsökna there is a culture house as a tribute to the yellow water. A culture house and social meeting place run by urine. The yellow water that visitors and those who work on the site leave behind is stored in tanks as a component to the plants that are grown in the culture house. The yellow water gives "yellow growth" which is the main raw material for the restaurant and juice bar that is built. From the moment you arrive at the building, an irrigation begins in an exhibition of which you yourself are a part of. The drinking stations are strategically located around the entire building so that visitors can use as many of the toilets as possible that provide different experiences. Through this and a number of information boards hidden on boxes standing in the building, one can read, learn, get unlimited free drinks at the drinking stations, pee in new and different ways and eat food and drink juices that one may have been a part of. ANTHROPONICS (PEE PONICS)We remove the fish from the equation and replace them with our own feces in the form of urine. If you let urine age, the urea part is converted into ammonia, a form of nitrogen that plants need large amounts of to grow. At the same time, the ammonia sterilizes the product so that residual products we do not want to add to the water and the plants disappear. It takes about 4-5 weeks for the urine to reach a pH of 9 and for the urea to be converted to ammonia. SUSTAINABILITY FOCUSThe central focus of sustainability in the building lies in pee, cultivation and the human role in this process. The food that is grown in place is grown with stored urine that has become ammonia. Even the heating pipes in the building is filled with ammonia. The cycle begins as you arrive at the building. A number of free drinking stations are located around the building in connection with toilets. To increase toilet use can tea, coffee, water and bubble be fetched. In the toilets, the urine is excreted and goes to a pipe system that leads to a treatment plant and further into tanks for storage. Here the urine lies for five weeks before it is sent on in tubes to the greenhouse. An automatic culture system measures out given amount of urine per culture tower and culture box. When the crops are ready, the staff from the restaurant, cafe and juice bar pick up fresh ingredients according to current needs. FORM11 cubes embrace the greenhouse which is the central space in the building. A meeting point for the various program parts in the building. Wooden rules with a staple pin shape frame the individual boxes that give a tight look that reflects the industry that takes place in the building. The greenhouse is the center of the building and has therefor been given a different structure for the walls and roof.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:kth-317189 |
| Date | January 2022 |
| Creators | Andresen Bjerve, Pernille |
| Publisher | KTH, Arkitektur |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Norwegian |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
| Relation | TRITA-ABE-MBT ; 2296 |
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