ARCH 416: Advanced Design Studio

The State of Hawaiʻi Agribusiness Development Corporation (ADC) is interested in developing an egg-cracking facility to support egg farmers and food producers across Hawaii. The egg cracking facility would take the below grade eggs from local egg farmers and turn it into liquid egg products for restaurants, food producers, and the Department of Education. This project also explores the co-location of workforce housing on the proposed site.

A shared egg-cracking facility will be critical to the state’s food sustainability goals, by supporting egg farmers and food producers and restaurants that prefer to use liquid eggs. Between 85% and 90% of the Department of Education’s food, including liquid eggs, are imported from the mainland. The aim is to produce enough liquid eggs to cover DOEʻs demand at a minimum in addition to other food producers, and to allow egg farmers to crack and sell below grade eggs for added revenue and future growth. Students learned about Hawai’i’s food system and emerging network of food infrastructure, met with various stakeholders, and developed design approaches grounded in their understanding of food safety and processing requirements and response to the site and neighborhood.

Partners: Agribusiness Development Corporation
Instructor: Cathi Ho Schar FAIA
Course Assistant: Thanh Nguyen
Research Associate support: Kaylen Daquioag
Students: Reese Alipaz, Felicia Ang, Geosa Aquisay, Allyssa Baldoria, Michael Bautista, Kaleb Camacho, Ethan Ching, Julieanna Coloma, Joseph Contreras, Christopher Lopes

All Photography by UHCDC