Street furniture made from construction debris

Street furniture made from construction debris

In her project, S O R Ġ I, Anna Horváth draws attention to the loss of architectural heritage, while also criticising the developing construction industry.

The furniture will be placed in Malta’s public spaces to remind everyone of the amount of waste and debris currently generated by the construction industry. Pieces from the collection are on display at the Eco Solidarity online exhibition and can also be seen live by guests at the Phoenecia Hotel in Malta, next to the hotel pool. Here, the artist will also give private guided tours of her work, some of which will be displayed in public spaces, others will be available for purchase, and larger pieces will be recreated by Anna Horváth on commission.


Sourse: press release

more to read
One Day in Budapest with Zita Majoros, designer of Printa
design

One Day in Budapest with Zita Majoros, designer of Printa

Zita Majoros is not only the mother of an eco-conscious brand, Printa. She lives in her sunny Budapest apartment with her husband, two children and the family dog. Her fundamental principles, sustainability and eco-awareness, appear in every aspect of her life: in addition to the vintage treasures that found new
Floating concrete cantilever in the landscape of Ipolytarnoc | Hype X Field of Sparks
architecture

Floating concrete cantilever in the landscape of Ipolytarnoc | Hype X Field of Sparks

Manual work, hand-based thinking and experiential learning: the architects of BIVAK will experiment with building from the ground at the Field of Sparks week. In the previous episode of our Hype X Field of Sparks mini-series, Fenyvesi Zsófi the Art Director of the initiative, told us about the history of
High-tech coffee roasters by Typhoon Coffee
east

High-tech coffee roasters by Typhoon Coffee

An overseas coffee expo inspired the Typhoon Coffee team in the mid-1990s: they broke with the centuries-old tradition of coffee roasting and developed their unique roasters with patented technology. One of the biggest disadvantages of traditional roasters is that the taste of coffee can change during the process. However, Typhoon