Rebecca Williams

Final Project

The Carnerie

My response to our brief has resulted in an institute of food that facilitates the production of innovative meat in the Lea Valley, addressing the evolving views of the traditional meat industry, regarding our consumption and display.

“‘Carn’ is the Latin word for meat and as beer is brewed in a brewery, meat is cultivated in a Carnerie” (Name inspired by a hypothetical at-home meat cultivator project). The Carnerie has emerged as a laboratory for the cultivated production of animal meat with packaging and distribution facilities for supermarket wholesale.

Ground Floor Plan – The Bioreactor and Laboratory Spaces

At present, the consumption of animal products can become highly controversial. Secrecy around battery farming for our £5 supermarket beef burgers and the unintended consequences of veganism created an interesting dynamic for my project.

The blurred line of social acceptability within the meat industry became a conceptual driver. This was further explored in the plan of my building which has been designed as a result of influences from Gaudi and historical castle designs that utilise notions of secrecy.

Interior Bioreactor Visual

This visual showcases one stage of the meat cultivation process where the animal cells from a biopsy are grown in large, industrial-scale bioreactors. Tests will be carried out on the meat that is being cultivated and inputs to the machinery will establish what visual and textural characteristics will be given to the final form.

Exterior Enterprise Space Visual

This visual showcases a potential final outcome of the meat grown in the laboratory. Enterprise food huts will be established so that passers-by and members of the public can engage will the products grown in the laboratory, as a method to reinvigorate the meat industry in 2023.