Anteprojeto arquitetônico de um restaurante vegano de baixo impacto ambiental na cidade de Maceió, Alagoas

Abstract

The environmental impacts generated by construction and agriculture sectors are large-scale and can be observed in their water and carbon footprints, as well as in the demand for non-renewable resources, specially by the construction sector. As a way to raise awareness about these issues, this work presents the development of a vegan restaurant with low environmental impact. As a proposal to mitigate the environmental impacts generated by the construction sector, the project is developed from three complementary strategies. The first one is the development of a bioclimatic architecture project, where the adaptation to the local climate by the use of passive design strategies aims to optimize the establishment’s energy efficiency, taking as reference the conditions of the city of Maceió, Alagoas. The second is the use and reuse of natural resources, with capture of solar energy, rainwater capture and gray water reuse systems. Finally, in all stages there is the concept of Life Cycle Design, from which there is a basis for choosing low environmental impact materials through the analysis of the negative or positive consequences of the stages that make up their entire life cycles. Thus, with these approaches the presented project is configured as an architecture of low environmental impact, which goes from its construction process to the environmental practices promoted by the establishment.