Customers can bring fruit and vegetables they’ve grown to sell to the café at a daily wholesale price
“ST AUSTELL NEEDS SOMETHING DIFFERENT. WE HOPE IT WILL BE A DEMONSTRATION TOWN FOR GREEN CORNWALL”
plans to bring Carlyon Bay back to its former glory, with beachfront restau- rants and holiday accommodation. The Department for Communities
and Local Government has given Cornwall Council £9.5m to experiment with green ideas. The Eden Project Café is part of this experiment and the team was awarded £160,000 to put towards the café and to run Eden-style activities around the town. Next year St Austell will bid for city status, based on its green credentials, and plans have also been submitted for six eco com- munities in disused clay pits around the town. Last year a £75m shopping development was launched, White River Place, which has won a national award for most sustainable retail develop- ment. Unfortunately, this has led to St Austell feeling like a town of two halves, especially as some of the shops
ISSUE 2 2011 © cybertrek 2010
migrated from the old town to the new, but the Eden Project is planning to inte- grate the two halves with events and activities. Funding is in place to re-pave the old town and the historic Market Place is to get a revamp, with the idea of an arts complex mooted. “The street animation will involve
all the things Eden does: community artists, storytelling and den build- ing,” says Caron Thompson. “Sitting between Plymouth and Truro, St Austell needs something different and it needs that Eden branding to make it quirky and interesting. We hope it’ll be a dem- onstration town for green Cornwall, to show that you can run a commercial venture in a sustainable way.”
ECO FEATURES With glass doors on three sides offer- ing views of Pentewan Valley, the café
is bright and airy. Nods to the Eden brand are evident: bees and fl owers stencilled on the glass and big pink and orange leaves, cut out of plywood, suspended from the ceiling. Features include a huge bookshelf, recycled from a church pew, where people are encour- aged to swap books, and a circular fi re in the middle of the restaurant. “From a design point of view, we’ve got a fabulous plot with aspects on three sides, so I wanted to take advan- tage of that and use the light and natural ventilation as much as pos- sible,” says Drury. “While none of the eco features are unique, what is unique is the way they are put together and the transparency we will show about how they work.” There is no air conditioning; the ventilation, supplied by Passavent, is completely natural, with the vents
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