NEWH Sustainable Design

I need someone to design the hotel for me By auto CAD  Scout and use an existing building, not currently a hotel (use Google Earth).  Convert your building/site into a hotel.  To improve building shape/size add shipping containers to the venue and space.  All projects should encompass basic ecosystems of a sustainable project - Air | Water | Energy.  No budget required, have fun!  We encourage the use of rapid visualization sketches (actual/virtual) and perspectives to communicate your design story.  Actual work may be completely created virtually or photographed.  Students are encouraged to research their selected certification system and project criteria, research building and finish materials and new advances in sustainable buildings. Location:  Building must be located anywhere on earth within a Secondary or Tertiary City.  [login to view URL]  Provide a narrative (500 words or less) on the building and city selected; describe why a developer might be interested ovide Design Development of 3 spaces within the building: 1. Main Lobby - Front of House only (back office and administration not included) maximum 1,200 SF 2. Rooftop Bar, Max. 5,000 SF; Show entry/exit flow and 1/3 of floor plan reserved for the kitchen. Rooftop restaurant/bar needs to have a minimum of 25% open air/to the elements so that the students can design shading etc. The kitchen and actual bar should be in an enclosed space so that the equipment is in a controlled environment. 3. Guest Suite - This program must be space planned into the added shipping containers*- maximum of 3 shipping containers (approx. 900 SF) *Shipping Container sizes will be standardized project wide as: Exterior Dimensions: 40'L x 8'W x 8'-6"H | Interior Dimensions: 39'-5"L x 7'-8"W x 7'-9"H Design MUST include (but is not limited to):  Building location and orientation on a site plan  Give reasoning for selection and orientation of additional shipping containers  Sustainable relationship to surrounding community and culture  Select EITHER LEED or WELL certification to pursue for your project (do not combine LEED & WELL)  Provide material and furniture specifications to meet the selected certification process Air:  VOC Reduction  Fundamental Material Safety  Cleanability Water:  Water Quality Testing (public records, quality of municipality water, on site remediation)  Drinking water promotion Nutrition: F&B Venues must adhere to the following from WELL:  Fruits and Veggie access  Processed Food limitation  Food Allergen limitation  Food contamination limitation  Artificial ingredient limitation  Nutritional information availability  Food advertising policies Light:  Circadian Lighting Design  Color Quality  Right to Light Fitness:  Interior Fitness promotion  Exterior Active Design  Fitness Equipment Comfort:  ADA Accessibility  Internally Generated Noise cancellation  Thermal Comfort Mind:  Beauty and Design  Biophilia Qualitative  Material Transparency