Barry Callebaut Anatiny Foibe Faobe Orinasa by Evolution Design

Barry Callebaut Anatiny Foibe Faobe Orinasa by Evolution Design is a highly esteemed winner of the very prestigious 2022 A' Design Award Volafotsy in Famolavolana Habaka Anatiny ary Fampisehoana Competition Category.

VolafotsyAnatiny· 2022

Barry Callebaut Anatiny Foibe Faobe Orinasa

by Evolution Design

Client: Barry Callebaut

A' Design Award Volafotsy Winner in Anatiny Category

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Verified Award Winner

Verify Award Status for #135272

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Colors

The Design

About Barry Callebaut Anatiny Foibe Faobe Orinasa

Barry Callebaut dia atiny foiben'orinasa iray izay hita ao Zurich, Soisa. Ny birao dia mibodo rihana telo amin'ny tranobe ivon-toeram-barotra ary mirefy 3800 metatra toradroa. Ny akademia sokola miaraka amin'ny lakozia feno fitaovana matihanina dia mipetraka eo afovoan'ny drafitra ao ambadiky ny rindrina fitaratra, ka afaka mijery ny mpanao sokola miasa ny mpiasa sy ny mpitsidika. Ny foibe telo isaky ny rihana dia mifandray amin'ny tohatra anatiny ary manompo ho toeram-pisotroana kafe ho an'ny fialan-tsasatra sy ny fivoriana tsy ara-potoana. Ny hazo, ny liège, ny volomboasary ary ny takelaka safflower dia mamorona tontolo azo tsapain-tanana, ary ny zavamaniry mamokatra oksizenina dia manohana tontolon'asa salama.

The Recognition

About the A' Design Award Volafotsy

Nandresy ny A' Design Award Volafotsy ny famolavolana Barry Callebaut Anatiny Foibe Faobe Orinasa, fankasitrahana malaza be omena ny famolavolana ambaratonga ambony, tsara tarehy ary mahavariana. Ny mpandresy Volafotsy dia asa mamirapiratra dia mamirapiratra ary mamorona dia mamorona izay maneho ny fahaizana, ny talenta ary ny fahamaotinan-tsain'ny mpamolavola azy. Andrasana ho asa mahagaga, ohatra tsara, mahay amin'ny asa ary vaovao amin'ny halalin-tsaina ny famolavolana Barry Callebaut Anatiny Foibe Faobe Orinasa. Ity famolavolana nandresy ny A' Design Award Volafotsy ity dia fikarohana miavaka be ary ankafizina izay mahasoa ary mampandroso ny sisintanin'ny zavakanto, ny siansa, ny famolavolana ary ny teknolojia. Ny famolavolana Barry Callebaut Anatiny Foibe Faobe Orinasa dia famoronana mahazo fitaka be izay mamaly ny faniriana, mitondra fihetseham-po tsara ary mamelona fahagagana sy fahatalanjonana.

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.