Two hundred species of edible greens occupy a quarter of this 215,000-square-foot office in Tokyo, Japan, sharing space with thousands of workers who in turn consume harvested fruits, vegetables and rice right in the building’s cafeteria, a direct farm-to-table connection.
Plants are expertly interspersed with other functions throughout the building, sustained via soil-based and hydroponic systems, including 1,000 square feet of rice paddies and extensive broccoli fields.
Kono Designs elaborates on the ways different food-bearing plants occupy any extra (and sometimes hidden) spaces throughout the structure: “Tomato vines are suspended above conference tables, lemon and passion fruit trees are used as partitions for meeting spaces, salad leaves are grown inside seminar rooms and bean sprouts are grown under benches.”
