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# 2023 Digital Earth Fiber |
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Digital Earth Fiber is a prototype of 3D printed structural elements for construction using sustainable materials from building excavation and agro-waste. Instead of high-carbon-intensity cement, they utilise natural earth and vegetable fibres, resulting in 83% reduced carbon emissions. The tree-like design, optimised mathematically, demonstrates lightweight structures with better environmental and economic benefits, blending ancient sourcing with high-tech manufacturing and design for sustainable building solutions.
Lola Ben-Alon, PhD, is an Assistant Professor at Columbia GSAPP, where she directs the Natural Materials Lab and the Building Technology curriculum. She specializes in earth- and bio-based building materials, their life cycle, supply chains, fabrication techniques, and policy. Ben-Alon received her Ph.D. from the School of Architecture at Carnegie Mellon University. Her work has been exhibited at the Tallinn Architecture Biennale, Tel-Aviv Museum of Art, and the Israel Museum in Jerusalem, and published in Building and Environment, Journal of Green Building, and Automation in Construction.more
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Mohammad Hossein Zowqi is a Graduate Researcher at Columbia GSAPP where he leads a range of research projects at the Natural Materials Lab. He focuses on computational design and advanced manufacturing methods, their intersection with traditions of vernacular arts and crafts. Zowqi received his Master of Architectural Engineering from University of Tehran and is currently studying a Master of Architecture degree at Columbia University, Graduate School of Architecture, Planning and Preservation. His work ranges from conventional architecture practice in Iran and research in non-conventional architectural methods and materials which has been recently exhibited at the 1014 Gallery in New York City, and published in NOCMAT Conference.more
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A restructured plantation for diversity and resilience
Cmd+EH is a creative movement to put graphic design at the service of social and environamental challenges.
American University of Sharjah
Misconceptions about food preparation and storage, often rooted in tradition, lead to waste and unhealthy habits.
