Barry Callebaut Roto o te Tari Matua Rangatōpū nā Evolution Design

Ko te hoahoa Barry Callebaut Roto o te Tari Matua Rangatōpū nā Evolution Design he kaitoa whakahirahira o te 2022 A' Design Award Hiriwa i te Wāhanga Whakataetae Hoahoa Roto Whare me te Whakaaturanga.

HiriwaRoto Whare· 2022

Barry Callebaut Roto o te Tari Matua Rangatōpū

nā Evolution Design

Kiritaki: Barry Callebaut

Kaitoa o te A' Design Award Hiriwa i te Wāhanga Roto Whare

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Kaitoa Tohu Manatokohia

Manatokohia te Tūnga Tohu mō #135272

Torohia te Pae Tirohia i te A' Design Award Pānui Pāpāho Tohu Tohu

Ngā Tae

Te Hoahoa

Mō Barry Callebaut Roto o te Tari Matua Rangatōpū

Ko Barry Callebaut he roto o te tari matua rangatōpū kei Zurich, Switzerland. E noho ana te tari ki ngā papa e toru o tētahi whare pokapū pakihi, ā, e hipoki ana i te 3800 mita pūrua. Kei waenganui o te mahere tētahi kāreti tiakarete me tētahi kīhini kua rite ngaio ōna taputapu, kei muri i ngā pakitara karaihe, kia āhei ai ngā kaimahi me ngā manuhiri ki te mātakitaki i ngā kaihanga tiakarete e mahi ana. E toru ngā pokapū kei ia papa, e honoa ana e ngā arawhata ā-roto, ā, ka mahi hei tūranga kawhe mō ngā okiokinga me ngā hui ōpaki. Ko te rākau, te kōka, te pukohu me te pepa pakitara safflower e waihanga ana i tētahi horopaki whakapā, ā, ko ngā tipu whakaputa hāora e tautoko ana i tētahi taiao mahi hauora.

Te Whakamihi

Mō te A' Design Award Hiriwa

Ko Barry Callebaut Roto o te Tari Matua Rangatōpū te toa o te A' Design Award Hiriwa, he whakaaetanga tino whai mana e hoatu ana ki ngā hoahoa taumata teitei rawa, ātaahua me te whakamīharo. Ko ngā toa Hiriwa he mahi tino kanapa, tino auaha e whakaatu ana i te mātanga, te pūmanawa me te mōhio hōhonu o ā rātou kaihoahoa. E tūmanakohia ana ko Barry Callebaut Roto o te Tari Matua Rangatōpū he mahi whakamīharo, he tauira, he tino ngaio, he auaha hōhonu. Ko tēnei hoahoa i toa i te Hiriwa he hanganga rongonui, whakamīharotia e whai wāhi ana ki te whakawhānui i ngā rohe o te toi, te pūtaiao, te hoahoa me te hangarau. Ko Barry Callebaut Roto o te Tari Matua Rangatōpū he mahi e hae ana te tini, e whakaara ana i ngā hiahia, e kawe mai ana i ngā kare-ā-roto pai, ā, e whakaoho ana i te mīharo.

I Muri i te Hoahoa

Kete Pāpāho

Ngā whakamihi, ngā mema o te rōpū me ngā taipitopito hangarau i whakaratohia e te kaihoahoa.

Āhuatanga Motuhake: The office has its own integrated chocolate academy. This is where innovation and inspiration take place behind glazed walls, enabling staff and visitors to watch the chocolatiers creating new products. This professionally equipped kitchen is located in the centre of the office so that it is the first area both employees and visitors see on arrival. The sleek academy kitchen is set against earthy floor finish and organically shaped pendant lights in the reception, that add warmth to the design.
Inenga & Pēketanga: Barry Callebaut occupies 3 floors of a new business centre building in downtown Zurich. The project floor area is 3800 square meters or 40900 square foot.
Tūtohu: Barry Callebaut, headquarters, Zurich, chocolate academy, sustainability, workplace design, Evolution Design
Hangarau Whakanao: In alignment with the sustainability strategy of Barry Callebaut, using environmentally friendly, certified, upcycled, and natural materials was another primary design consideration. Textures of wood, natural materials, like the safflower wallpaper, cork and moss, create sensory experiences in both the hubs and the workspaces. Specifically selected oxygen generating plants in combination with sensors deliver a healthy and productive work environment.
Wero Hoahoa: Besides planning a workplace that is fit for new work and employee needs post pandemic, the second major challenge was integrating the chocolate academy in a regular office building. The requirements for the room temperatures, ventilation capacity and placing of the equipment were very strict, so the planning team had to make quite a few interventions in the plan to respond to the needs of the client.
Rangahau: The project was planned in the early stages of global pandemic that posed many difficult questions and unknowns. The architects carried out a number of in-depth workshops and surveys with the client and users, in order to find out what would be the main attraction points for employees to return to the office post pandemic. The research resulted in a workplace concept that creates an agile and attractive place to live and work and focuses on stimulating the physical collaboration and team spirit.
Whakaaweawe: The project brief was to create a strong connection to the culture of Barry Callebaut and its confectionary products. To respond to the brief, the architects conceived a tactile design concept that reflects the variety of flavours, aromas and textures of cocoa products. Different types of wood and fabrics, natural materials and a combination of earthy colours reflect the ethos of sustainability, innovation and sensory pleasure of Barry Callebaut.
Roanga o te Kaupapa: The project started in April 2020 and was finished in August 2021 in Zurich.
Rerenga Mahi: In order to encourage staff circulation between the three floors that Barry Callebaut occupies in a multi-storey building, the architects planned internal staircases that link three hubs on each floor. Each hub has its own distinctive interior design and colour palette according to the core beliefs of Barry Callebaut. Used primarily as coffee points for breaks, informal meetings and lunch, these hubs enable optimal circulation and create a sense of a journey through the various zones.
Pātene: Copyrights belong to Evolution Design, 2022
Ngā Mema o te Rōpū: Claudia Berkefeld
Nydia Godoy
Stuart Dickens
Marco Noch
Patrik Uihlein
Whakamana Whakaahua: Image #1: Photographer Peter Wuermli, 2022. Image #2: Photographer Peter Wuermli, 2022. Image #3: Photographer Peter Wuermli, 2022. Image #4: Photographer Peter Wuermli, 2022. Image #5: Photographer Peter Wuermli, 2022.