Defining the Problem [Adrian]

Transcript

1. Tillamook Oatery Size: 15,000 - 20,000 square feet Location: East of the Tillamook Air Museum Function: Processing oats into paste Building Program: factory, market with vertical garden, deli, educational/public kitchen Site Program: Small oat field, wetlands restoration zone, outdoor dining, compost processing, straw storage Community Connections: Processing compost, sending straw to dairy farms, providing a place for nutritional eduction, offering a public kitchen, increasing local access to food, and providing an alternative to the dairy industry. Primary Source of Oats: Off-site, small farms in Oregon and Washington. According to global information compiled by Cornell University, an estimated 61% of adults are lactose intolerant. Adding a strong dairy-free alternative could attract a new crowd. There are many reasons people avoid milk. 61% Lactose Intolerance Dairy can be dangerous for some. It can complicate a meal for others. Whatever the reason, many people prefer to avoid milk. Dairy Allergy The interactive map by IPOS shows that veganism has more than tripled in popularity in the United States since 2004. Veganism 2004 2019 290,000 9.7M This facility could reduce local reliance on the dairy industry. And growing different crops, including oats, could increase biodiversity. There is growing research in dairy alternative products. Tillamook can produce its own research. Keeping Kosher K Dairy-free Uncommon but dangerous. Dietary Choice Oat milk is set to become a $490M industry by 2026. Manufacturers are investing in research because oats grow well in the U.S. and the byproduct is easy to extract. The market is growing because people are realizing they’re lactose intolerant or becoming vegan and want an alternative to milk. Source: Global Market Insights Cattle compact soil and reduce vegetation when farmed in large numbers. Land feeding cows is not growing crops for humans. Oat milk uses less than 1/10 of the land per liter. 1 glass of milk per day for one year = 6,500 sf of land Source: BBC <650 sf Review of the Project
2. Oat Milk Product Process | Primary Function 1 2 3 4 5 6 7 Soak and grind oats in water Heat resulting slurry to 140 °F Enzyme Preparation Mix slurry and enzymes Heat mixture to 194 °F Separate out solids Chill and store milk base Proceeds milling the oats. Makes a slurry. Prepares the soaked oats for enzymes. Happens concurrently with earlier steps. Added into slurry. Hold the mixture for 1-2 hours in an insulated, agitated container. Inactivates enzymes. Removes bran and other fibers. At this point, flavorings and vitamins can be added. Precedes Packaging. Information Source: ProSoya 140 °F 194 °F 40 °F Review of the Primary Function
3. Defining the Problem Designing a system Restoring wetlands Working with existing industries Focusing on bio-degradable materials Sequestering methane Creating a cohesive design
4. Oat products Heat exchanger Oat processing Methane sequestering plants Compost pile City compost Unusable bi-product Oat bran Fertilizer Growing oats City Oats Expelled gas OR and WA farms The System
5. The Users | Community members and tourists The Client | Investors For the wetlands restoration and filtering bio-swales, Tillamook is a potential client too.
6. Farms Recreation and Tourism Sites Possible Conference Location College High School Middle School Elementary School Existing Housing Cluster Possible Compost Flows Add Multifamily Housing Non-Dairy Production Facility Flood Zone Wetlands Other Project Considerations Saltwater Cidery Bamboo Lumber Factory Bike lane leading to a wildlife reserve Wetlands restoration Master Plan Filtering Bio-swales Composting Methan Sequestering Plants Oat field
7. Market: 3,000 - 5,000 sf Restrooms: (6) 48 sf each, 300 sf Janitor closet: 100 - 300 sf Offices: 100 - 200 sf Educational/rental kitchen: 300 - 600 sf Packaging area: 2,000 - 3,000 sf Production area: 10,000 - 15,000 sf Deli: 1,000 - 2,000 sf Methane sequestering Plants Bio-swales The Quantitative Program Composting area: 1,000+ sf
8. Restrooms Privacy Low ceiling Waterproof surfaces Janitor closet Wall space Low ceiling Offices Production area Deli The Qualitative Program Packaging Market Educational/rental kitchen Wood Mid ceiling Front/back of shop Visibility Daylight Ventillation Daylight Exposed structure Seating Exposed Structure High ceiling Open floor plan Ventillation Space for machines Temperature control Waterproof floor Compost Methane sequestering plants Filtering bioswales
9. Materials
10. The Problem Tillamook Oatery must work with the broader systems in Tillamook and avoid going head to head with the Tillamook Creamery. Waste should be imported, not exported. Materials should be biodegradable but accommodate the needs of the main function. Spaces should serve the community and tourists. All interior and exterior functions must work together. The design should be fully integrated (include structure, daylight, etc.) Tillamook Oatery