Plato del Mar
How can architecture be a catalyst for new economies in Newfoundland’s outport communities?
Plato del Mar is a prototype for extensive aquaculture facilities as producers, innovators, and promoters of Newfoundland seafood and cuisine. The goal of this project is to draw from Newfoundland’s diverse, native ocean ecologies, and unique 'forager' culture to deliver delicious, and sustainable culinary innovations. Like Fogo Island Inn, this institution aims to tap in to high-end international markets to invigorate the community while creating international notoriety. Through on-site experimentation and research from farm to plate, this school will strive to create the most ethical and delicious seafood possible.
Extensive aquaculture is a method of raising seafood in low densities and natural water bodies to avoid the ecological impact of wild catch and the contamination of intensive dense tanks. The bay between Argentia and Fox Harbour provided the key conditions for extensive aquaculture: an underdeveloped area, an unused site, and topography to prevent future density. Proximity to Argentia’s airstrip is key to providing an easy avenue for exports and expanding this facility’s reputation worldwide. The proximity to Placentia will ensure access to skilled employees, tourists, supply chains, and utility infrastructure.
By focusing production on native species only, Plato del Mar capitalizes on Newfoundland’s ecological resources and historic reputation, by focusing on low quantity but high quality seafood products, the project takes advantage of Newfoundland's wild and remote identity, and by creating demand for high skill, low-manpower employment, the sparse population will gain meaningful employment.
Completed at: The University of Waterloo, Newfoundland Studio, 3B with Lara Isaac