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dc.contributor.authorHocquard, Carolyn
dc.date.accessioned2012-08-02T18:47:14Z
dc.date.available2012-08-02T18:47:14Z
dc.date.issued2012-08-02
dc.identifier.urihttp://hdl.handle.net/10222/15155
dc.description.abstractThis thesis proposes a destination restaurant, near Tatamagouche, Nova Scotia, Canada, that serves as an informative showcase of common food plants grown indoors, and allows visitors to experience the food cycle of growing, processing, cooking, eating, and composting, from soil to table. Throughout the building, the line between architecture and agriculture is blurred, as program areas incorporate food plants. The environmentally-conscious design, built primarily of re-used wood and locally sourced sandstone, inspires visitors to start growing food at home by being a living example of a variety of growing methods, most of which could be adopted at home on a smaller scale.en_US
dc.language.isoenen_US
dc.subjectliving buidingsen_US
dc.subjectecological architectureen_US
dc.subjectindoor farmingen_US
dc.titleGrowing Indoors to Promote Food Sovereigntyen_US
dc.date.defence2012-07-10
dc.contributor.departmentSchool of Architectureen_US
dc.contributor.degreeMaster of Architectureen_US
dc.contributor.external-examinerPeter Sassenrothen_US
dc.contributor.graduate-coordinatorStephen Parcellen_US
dc.contributor.thesis-readerRobert Collinsen_US
dc.contributor.thesis-readerStephen Parcellen_US
dc.contributor.thesis-supervisorSarah Bonnemaisonen_US
dc.contributor.ethics-approvalNot Applicableen_US
dc.contributor.manuscriptsNot Applicableen_US
dc.contributor.copyright-releaseNot Applicableen_US
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