Completed in 2020 in Berlin, Germany. Images by Robert Rieger. Ester Bruzkus Architekten approached the design of the new Berlin-Mitte restaurant REMI for chefs Lode van Zuylen and Stijn Remi by using.
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According to the UN, more than 7000 extreme weather events have been recorded since 2000. Just this year, wildfires raged across Australia and the west coast of the U.S.; Siberia charted record high temperatures, reaching 100 degrees Fahrenheit before Dallas or Houston; and globally, this September was the world’s hottest September on record. As the effects of the climate crisis manifest in these increasingly dire ways, it is the prerogative of the building industry – currently responsible for 39% of global greenhouse gas emissions – to do its part by committing to genuine and sweeping change in its approach to sustainability.
One of the most challenging aspects of this change will be to meet mounting cooling demands in an eco-friendly way. Cooling is innately more difficult than heating: any form of energy can become heat, and our bodies and machines naturally generate heat even in the absence of active heating systems. Cooling does not benefit equally from spontaneous