Grow Hospitality Precinct

Grow is a hospitality precinct that aims to create a working example of the circular economy where food waste elimination and sustainability are clearly promoted. Re-engaging and re-connecting people with the food they eat being the key driver. Focusing primarily on millennials, this precinct aims at taking people beyond just a focus on healthy food to considering the whole food chain system, demonstrating the benefits of waste reduction and innovative sustainable food production and consumption. It immerses users in a totally food centric environment through delivering transparency of the food sourcing, production and consumption processes affording the opportunity to learn, interact and grow.



The chosen site of 129 Margaret street, is an important building to be retained and celebrated in Brisbane’s CBD growing neighbourhood. It was selected due to its location being central and easily accessible to all, its historical background, and its ability to promote circular economy principles through adaptive re-use.

The design features raw and natural materials promoting a connection with nature with a particular focus on upcycling and recycling wherever possible. The use of construction waste such as strength testing cubes and old re-purposed bricks are featured throughout.


The ground level acts as the roots featuring the restaurant, courtyard, and communal kitchen. Level one acts as the stem containing the gallery and vegetable garden, and lastly level two contains the hotel rooms as the leaves / fruit.


ground floor

The ground floor exposes users to the full cycle of food, including growth, preparation and consumption. Like the roots of a plant, it draws in and generates energy. The design is all about ensuring full visibility and transparency of the food cycle creating intrigue and awareness.

Main Kitchen

The design of the kitchen is open and inclusive with full views into the whole preparation / cooking process. It is visible from three sides of the ground floor design and from above via the voids as it is the focal point of the precinct.

Dining Area + Cold room display

Moving into the dining area whereby users have full view into cold room displays through the expansive glazing, this is indicative and supportive of the whole theme about transparency of the food cycle and process.

Overlapping Voids

Overlapping voids are featured over the main kitchen to activate the building connecting all levels together and creating visibility and transparency around the main concept of food.

Level 1

Level one is connected to the ground floor roots via the voids and the stairs acting like a stem, drawing energy and the users up through the building. The floor absorbs the energy of intrigue and turns it into knowledge through an interactive, informative gallery space, focusing on all things food waste prevention and circular economy.

Gallery Area

The first part of the gallery focuses on exploring the past. This features three key tables with interactive displays communicating waste and sustainability over the years from 1000 – 2020. The timber ceiling creates a transition zone from past to future gallery.

The second part of the gallery explores the future of food featuring aeroponic displays and hydroponic displays. Educating users on simple ways to grow their own produce wherever they are.


An important feature of this floor is an available area for discussions and seminars to facilitate interested groups holding workshops and conferences. The auditorium and workshop areas have been kept minimal to allow for group discussions and collaboration. Display stands are set up for guest speakers to present and display their work.

Hydroponic + Vegetable Garden

The last area of this floor is the produce garden. This spaces features a hydroponic stand in the centre for users to circulate around and through. The edges are wrapped in season home-grown produce with display boards mounted on the back wall to communicate what and how the produce is growing.

Level 2

Level two represents ‘fruit and the leaves’ through this deeper connection created through people staying and learning resulting in them taking that knowledge and passion regarding connectivity to our food and waste elimination with them and disseminating it elsewhere like fruit dropping from a plant and re-seeding creating new growth.

Corridor to Rooms

The corridor to the rooms are broken up by seating nooks to draw users out of their rooms and sit and pause in front of the void space. The skylights and bulkhead planting not only activates the space but allows it to give a serene feeling of a leafy canopy.


The rooms feature a mural of how the area was used for produce and cultivation in the past, with a small wardrobe hanging space and desk.

Joanna Gale

Majoring in Interior Design with a minor in Graphic design, Joanna has a passion for making a difference and improving human experience within the interior environment through delivering functional and sustainable designs while also injecting individuality and pushing the boundaries of innovation.