Making the Edible Landscapes: McGill University, Montréal (Canada) (2004-7)
The Making the Edible Landscape project was a 4-year project sponsored by the International Development Research Centre of Canada (IDRC) and involved 6 world-wide partners. The Minimum Cost Housing Group at McGill University, ETC of Holland, and four municipalities world-wide: Rosario (Argentina), Montreal (Canada), Colombo (Sri-Lanka), Kampala (Uganda). Mr. Rune Kongshaug acted as project coordinator on the Making the Edible Landscape project. Also see
EL1: Making the Edible Landscape: Community Gardening in Montreal (MCHG, 2004).
For more information, please visit www.mcgill.ca/mchg
Ursulines Convent, Pezenas (France) (2002 — current)
This project began in 2002, initiated by Jean-François Marques and is located in the sunny Herault province in Southwestern France at the monastery of the “Ursulines” where nuns once tended to the orchard. The project involved the creation of a comfortable Bed & Breakfast, renovated in a way that respected both the history of the building and the surrounding natural environment.
For more information, please visit www.pezenas-ursulines.com
Urban Transformation Project: 8 Beach Street, NYC (USA) (1997-2003)
In 1997, Rune Kongshaug and Jean-François Marques began transforming an industrial loft building into spacious urban living. The first project was located at 8 Beach Street in Tribeca, NYC: an early 20th century, 8-stories reinforced concrete and steel building initially housing heavy printing machinery. In this project, Rune began experimenting with materials, such-as: aluminum, plexiglass, concrete, wood and organic shapes mixed with minimalist comfort. "A Champagne taste with beer budget," motivated an inspired design and clever use of materials in order to create a sense of luxury without excesses. While working and living at 8 Beach Street, Rune also started one of New York's first live food restaurants (1997), called "Ozone", and began the design and construction of a green roof (2002), thus beginning to mix food and green architecture. >> See photos
