not only sight but also taste, smell and touch. The experience centre begins outside, in the garden in front of the entrance: a ‘forest’ of fruit trees offers colours and scents according to the seasons. The entrance leads to the inside experience centre: a museum space that presents the world of fruit and vegetables. There is room for presentations; video walls and display cases provide information about Van Gelder’s business processes.
A spiral staircase takes visitors to a restaurant and presentation spaces. The restaurant spatially links the offices and the experience centre. Part of this area can be closed off to allow staff to use the restaurant at night. The restaurant has a direct connection to the cutting department, which supplies fresh salads. From the experience centre, routes running through the distribution hall allow visitors a tour of the various production processes that eventually ends in the large greenhouse that tops the building. This includes a presentation kitchen for cooking and eating fresh produce.
The distribution hall has the latest technology: fruit and vegetables in crates are moved, stored, sorted, cut, washed and assembled in a fully automated process. The engineering of these systems is innovative, very specific and custom made. The hall is designed to allow the easy setup of technological equipment up to the very last moment. Unique for the fruit and vegetable sector is the robotized order-picking system for which a hall of 120 x 20 x 8 m is included. Due to the time needed to submit this system to running tests, this building component was executed separately and put in place later.
Van Gelder’s new premises are a showcase in more than one respect. First, it shows how processes can be carried out in an extremely sustainable way. Over 95 per cent of the materials used are certified and the building therefore scores the maximum on BREEAM’s MAT 5. In 2018 the BREEAM considered the design one of the six best designs worldwide and nominated it for the International BREEAM Awards. The building not only houses a super-efficient production process, but is also fully equipped to make the innovations of this process visible.
ClienteVan Gelder Fruit & Vegetables
Superficie Lorda (mq)29111
Design TeamDavid Hess, Ioana Ailincai, Linda Brouwer, Laurence Meulman, Quirijn Petersen, Bart van der Werf, Eveline Withagen
Main ContractorWijnen bouw
ConsulentiConsultant building cost: Van Vliet Bouwmanagement, Structural engineer: Van Boxsel engineering, Mechanical engineer: Adviesburo Verhoef, Electrical engineer: Martinu, Logistics engineer: Dual Logistics, Breeam expert: W4Y, Fire protection engineer: Bureau Veldweg
FornitoriLogistic robotics: Vanderlande, Food processing equipment: Feltracon, Refrigeration systems: Nijssen
Curriculum studio / partecipanteWe are practical idealists. Of course we enjoy dreaming about beauty and a circular world as much as anyone, but what we really like is to work on it: day after day, together with clients, and always with the users and the environment in mind. The resulting designs inspire the way people live, work and learn. Our architecture creates space, strengthens the environment and gives something back to society. We are Kraaijvanger.
Rather than a particular style, there is an approach that is inextricably linked to Kraaijvanger. Every design is unique, because it matches client, environment and users. But all of our designs are maximally flexible, circular and future-oriented. Today will be different tomorrow and that is why we take future reuse into account.
We explore by design, we make it simple and we build beauties. Read more on this at https://www.kraaijvanger.nl/en/studio/approach-methodology/