RESTAURANTS: Consumers or Producers? 

Typical restaurants are masters of consumption. They not only consume food, but also energy and water on a massive scale. And, by association, they consume vast amounts of land in order to produce the food they prepare. CURE(D) flips this standard model on its head. Rather than being a model of consumption, CURE(D) is a model of production. CURE(D) integrates and optimizes every phase of production and operations through a cohesive design strategy. By doing so, CURE(D) can potentially produce all of its produce, energy and water on-site, resulting in huge financial and environmental savings.

ENERGY

CURE(D) first minimizes its energy needs by limiting its dependency on heating and cooling in food preparation. For its remaining energy needs, CURE(D) harnesses power from the sun. CURE(D) manages to harness 100% of its energy demand from the sun even in cloudy Seattle.

WATER

CURE(D) harvests water from fog and rain and re-uses 100% of its water at least once.

LAND 

CURE(D) utilizes multiple surfaces to grow food aeroponically. It uses an interior wall, an exterior wall and the roof.