Barry Callebaut Papa Hana Nui: Loko o ke Ke'ena Nui 'Oihana by Evolution Design

Barry Callebaut Papa Hana Nui: Loko o ke Ke'ena Nui 'Oihana by Evolution Design is a highly esteemed winner of the very prestigious 2022 A' Design Award Kala in Hoʻolālā Loko Hale a me Hōʻike Competition Category.

KalaLoko Hale· 2022

Barry Callebaut Papa Hana Nui: Loko o ke Ke'ena Nui 'Oihana

by Evolution Design

Client: Barry Callebaut

A' Design Award Kala Winner in Loko Hale Category

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Verified Award Winner

Verify Award Status for #135272

Visit Site View at A' Design Award Press Release Award Badge

Colors

The Design

About Barry Callebaut Papa Hana Nui: Loko o ke Ke'ena Nui 'Oihana

Barry Callebaut, he loko ia o ke ke'ena nui 'oihana aia ma Zurich, Kekelana. Noho ke ke'ena ma na papa 'ekolu o kekahi hale kikowaena 'oihana a uhi 'ia i na mika huinaha he 3800. Aia kekahi kula kokoleka me kahi lumi kuke i lako pono 'ia i loko o ke kikowaena o ka palapala ma hope o na paia aniani, no laila hiki i na limahana a me na malihini ke nana i ka hana 'ana a ka po'e hana kokoleka. Ua hoʻopili ʻia ʻekolu kikowaena ma kēlā me kēia papa e nā alapiʻi loko a lawelawe lākou ma ke ʻano he wahi kope no ka hoʻomaha ʻana a me nā hālāwai maʻamau. Hoʻokumu ka lā'au, ke kola, ka limu a me ka pepa paia safflower i kahi 'ike hoʻopā, a kāko'o nā mea kanu hana okikene i kahi wahi hana olakino maikaʻi.

The Recognition

About the A' Design Award Kala

Ua lanakila ka hoʻolālā Barry Callebaut Papa Hana Nui: Loko o ke Ke'ena Nui 'Oihana i ka A' Design Award Kala, he ʻike hoʻohanohano nui loa i hāʻawi ʻia i nā hoʻolālā kiʻekiʻe loa, nani a kupaianaha. He mau hana ʻālohilohi loa a hana noʻeau nui nā lanakila Kala e hōʻike ana i ka loea, ka makakoho a me ka ʻoi aku o ka noʻonoʻo o kā lākou poʻe hoʻolālā. Manaʻo ʻia ʻo ka hoʻolālā Barry Callebaut Papa Hana Nui: Loko o ke Ke'ena Nui 'Oihana he hana kupaianaha, kūlana ʻoi aku, ʻoihana kiʻekiʻe a hou loa. ʻO kēia hoʻolālā i lanakila i ka A' Design Award Kala he mea hoʻokumu kūpono loa, mahalo ʻia e hāʻawi i ka pōmaikaʻi a hoʻoneʻe i nā palena o ka hana noʻeau, ka ʻepekema, ka hoʻolālā a me ka ʻenehana. He mea i ʻeleu ʻia e nā mea he nui ka hoʻolālā Barry Callebaut Papa Hana Nui: Loko o ke Ke'ena Nui 'Oihana e hoʻāla i ka makemake, lawe mai i nā manaʻo maikaʻi a hoʻāla i ka kamahaʻo a me ka mahalo.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: 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.
Dimensions & Packaging: 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.
Tags: Barry Callebaut, headquarters, Zurich, chocolate academy, sustainability, workplace design, Evolution Design
Production Technology: 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.
Design Challenge: 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.
Research: 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.
Inspiration: 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.
Project Duration: The project started in April 2020 and was finished in August 2021 in Zurich.
Operation Flow: 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.
Patents: Copyrights belong to Evolution Design, 2022
Team Members: Claudia Berkefeld
Nydia Godoy
Stuart Dickens
Marco Noch
Patrik Uihlein
Image Credits: 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.