Barry Callebaut Ihtic Corporate Tlanahuatilcalli ītēchcopa Evolution Design

Tlanāhuatīlli Barry Callebaut Ihtic Corporate Tlanahuatilcalli ītēchcopa Evolution Design cē cencā mahuizzō tēmacēhualōni īpan huēyi 2022 Mahuizolli A' Design Award Iztacteocuitlatl īpan Callitic Tlacauhtli ihuan Tlanextilizpan Tlachihchihualiztli Nēhuilīztli Tlamantli.

IztacteocuitlatlCallitic· 2022

Barry Callebaut Ihtic Corporate Tlanahuatilcalli

īpal Evolution Design

Tlanāhuatīlli: Barry Callebaut

Mahuizolli A' Design Award Iztacteocuitlatl Tēmacēhualōni īpan Callitic Tlamantli

23,143

Tlaneltīlīlli Tēmacēhualōni

Xictlaneltilia Tēmacēhualli ītēchcopa #135272

Xiquitta Tlahcuilōlcalli Xiquitta A' Design Award ītechcopa Āmatl Tēmachiyōtīliztli Tlamachiōtl

Tlapalli

Tlanēxtilistli

Ītechcopa Barry Callebaut Ihtic Corporate Tlanahuatilcalli

Barry Callebaut ce corporate tlanahuatilcalli ihtic in metztica Zurich, Switzerland. In tequitiloyan quiana yeyi tlapantli itech ce negocio tlacentlaliloyan calli ihuan quixtlapoa 3800 metros cuadrados. Ce chocolate academia ica ce mahuiztic tlachihchihualli tlacualchihualoyan motlalia ipan itlahnepantla in tlamachtli ica tehuilotic tepantli, ic in tequitini ihuan tlacpachoani huelitiz quinnitzquiz in chocolatechihuani ipan intequiuh. Yeyi tlacentlaliloyan ipan cehcen tlapantli monepanoa ica callatzintli tlamamatlatl ihuan tequiti quen cafe tlanamacoyan ipampa cehuiliztli ihuan amo pilhuiliztli nechicoliztli. Cuahuitl, cork, moss ihuan safflower amatlapepechtli quichihua ce matiliztli yeyantli, ihuan ehecayotl quichihua xihuitl quipalehuia ce cualli tequitiliztli yeyantli.

Tēixīmachōtiliztli

Ītechcopa Mahuizolli A' Design Award Iztacteocuitlatl

Barry Callebaut Ihtic Corporate Tlanahuatilcalli ca in quicuic in Mahuizolli A' Design Award Iztacteocuitlatl, hueyi tlamahuizoliztli tlen momaca in huel yectli, tlanextic ihuan mahuiztic tlachihualli. In quicuicah Iztacteocuitlatl ca cenca cualli ihuan cenca yancuic tlachihualli in quinextia in tlamatiliztli, toltecayotl ihuan ixtlamatiliztli intlachihuanime. Ca quinequi in Barry Callebaut Ihtic Corporate Tlanahuatilcalli ca cenca cualli, cenca motequiuhtia ihuan yancuic. Ni dizayno in quicuic Iztacteocuitlatl quihuelitia in toltecayotl, tlamatiliztli, dizayno ihuan teknolohia. Barry Callebaut Ihtic Corporate Tlanahuatilcalli quiyolchicahua in tlacah, quipaquiltia ihuan quitlamahuiztiltia.

Tlanēxtilistli Ītēixpan

Āmatl Tlanextīliztli

Tlapōhualli, tēquitqueh īwan tēchmachilīztli ōquinmaca in tlanēxtīlīlli.

Cē Zan Ītēchcopa: 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.
Huēyiliztli īhuān Tlacualtepēhualli: 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.
Tōcāitl: Barry Callebaut, headquarters, Zurich, chocolate academy, sustainability, workplace design, Evolution Design
Tlachīhualiztli Māchiyōtl: 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.
Tlanāhuatīlli Nētēcahuilīztli: 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.
Tlatēmōliztli: 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.
Tēyōllālīliztli: 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.
Tēquitl Cāhuitl: The project started in April 2020 and was finished in August 2021 in Zurich.
Tēquitl Ōhuitl: 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.
Patentēmeh: Copyrights belong to Evolution Design, 2022
Calpolli Tlācah: Claudia Berkefeld
Nydia Godoy
Stuart Dickens
Marco Noch
Patrik Uihlein
Īxiptla Tlanēxtīlli: 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.