Conscious spaces built better works on various levels.
We’re in the application process as a company of being registered as BCorp.
From that, that means we need to invest into our staff, we invest into the way that we work, and it means that we invest in our environment around us to make sure that our business and the spaces that we’re actually building progress voluntarily meeting higher standards of transparency, accountability, and performance.
A ‘Conscious Space’ is something that is built with the best interests of the environment and our client going forward. More recently, we’ve worked on such things as ground-source heat pumps, ground source bores for actually bringing water up.
We’re looking at how you actually set up your kitchen within your restaurant.
For example, can we look to go more electric focused rather than gas?
From that we’re looking at sustainability and repeat energy sources we can bring into the project.
We look at ways in which you can actually monitor every piece of kit within your kitchen and how that can actually be optimised to use the lowest level of energy.
We’re looking at how you actually set your restaurant out of your house or your office or your retail outlet to actually be at the best conscious level in terms of sustainability.
Is you business designed with the environment in mind?
What we’re also looking for is that community. Actually bringing communities back together and buildings back together, to actually refurbish them, not to knock them down and not to demolish them, but to actually bring through that refurbishment reusing and implementing reinvigoration.
That’s probably our best conscious space that we can actually make. It’s about the materials and how we can actually protect our environment and our communities by reusing rather than knocking down and replacing. There’s a lot less natural aggregates, minerals and materials and everything else which goes back into the rebuild.
What we can do is we can dress cleverly and reuse what we’ve actually got there to repurpose what we’ve actually got.
Then from that, there are our best levels of sustainability of the restaurant or retail outlet or office or whatever else it is that we are actually working on.
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