MpH is made possible by a multi-disciplinary and integrated design team who conceives solutions for urban transformation through building renovations and new construction that incorporates productive gardening, local production and alternative transportation to make ecological (single planet) living affordable and accessible to individuals. This approach values personal productivity over personal consumption.
Two organizations have spearheaded the conceptual development of MpH: Ensemble Terre-Ciel (sustainable solutions real estate promoter), and Design 1 Planet (Nonprofit research and design collaborative for one planet living).
The MpH design team brings together the knowledge of Architects, Designers, Environmental Scientists, bio-Engineers and Horticulturalists, Urban farmers, Contractors and Urban Developers:
>MpH Project Partners:
- Eco-Designer & Project Lead: Rune Kongshaug
- Promoter: Ensemble Terre-Ciel, Inc (www.ensembleterreciel.com )
- Architecture: Blouin Tardif Architecture Energie (www.btae.ca )
- Mechanical & Electrical: Martin Roy et Associés (www.mra.qc.ca )
- Landscape Design: Catalyse Urbaine (www.catalyseurbaine.com )
- Structural Engineering: Les Conseillers BCA Consultants Inc (www.bca-structures.com )
- Civil Engineering: Desjardins Expert Conseil (www.genieconseil.com )
- Notary Pulic (Condo-conversion): Guy Berthiaume
- Notary Public (Buyers): Clément Laliberté
- Legal: Louis Charron Avocat, Inc
- Community Outreach: Sustainable Solutions Group ( www.sustainabilitysolutions.ca )
- Sales Team: Simon Dugal and Jean-Patrice Bourguet, La Capitale du Mont-Royal
- Media and PR: Tom Liacas, Ethiquette Inc. (www.ethiquette.ca )
- Post-occupancy evaluation and monitoring: Design 1 Planet
Members of the MpH design team have initiated
projects in renovation, transformation, new construction, urban renewal
and urban agricultural development in various parts of the world. Here
is a sampling of their work:
Housing applications of greywater
recycling: Concordia University, Montréal (Canada) (current):
The Concordia Greenhouse Project is a
research project with three main initiatives:
- Designing and testing systems to filter domestic grey water through soil
- Determining the best way to produce edible plants year-round using natural light and heat limited available space e.g.; use of cold frames, reflective panels and vertical gardens
- Testing practical and safe uses for filtered domestic grey-water i.e., flushing toilets, laundry, irrigation of edible and non-edible plants
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-stoires 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.
From New York (February 22, 1998): Feeding the Life Force With Food That's Alive. Live food has been growing in TriBeCa since the late-November opening of Ozone Restaurant at 8 Beach Street, between Varick Street and West Broadway. The owner, Rune Kongshaug, defines live food this way: ''If you drop it in the ground, it will grow. Every grain, every nut, every seed has a potential life force in it. As a sprout, the grain is in the most energetic state in its life.'' So, look for the Mediterranean Platter entree with live sprouted humus, sprouted wheat tabouli and a walnut croquette; or the cashew date cheese appetizer. He does not serve meat or anything cooked. ''At Ozone, you feed your body and your mind,'' Mr. Kongshaug said. He sees his new restaurant less as a business venture than as a quest for enlightenment. His partner, Trinna Moore, goes by the title of master chef and educator. And music concerts and poetry readings add to the holistic experience.
