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Fytosi is an award-winning concept developed by three hospitality management students from the Culinary Institute of America in collaboration with me from SCI-Arc.
Initial Team: Andrew Bialosky, Kristi Wadler, Anthony Wilson, Jack London Freedman
We are an innovative food hall concept rooted in sustainability and adaptive reuse. Through the reclamation of oil storage silos and other post-industrial objects, Fytosi utilizes sustainable farming practices to create net-positive food halls that also support local food infrastructure.
Fytosi remains in development, so here are some concept-phase architectural visualizations and some early site plans!