RMIT Architecture students, Alan Te Hong Lau and Vivian Johnny, received a commendation at the BLUE AWARD at Vienna’s University of Technology in December 2014 for their entry ‘Slaughtered in Melbourne’. The Blue Award is an open invitation to future-oriented and sustainable solutions organized by the Department of Spatial and Sustainable Design at Vienna University of Technology and overseen by the UIA (International Union of Architects). It is a biennial, international student competition and awards projects addressing the topic of sustainability in the academic fields of architecture, regional planning and urbanism.
The project ‘Slaughtered in Melbourne’ was from the Made in Melbourne Master of Architecture Studio, taught by Dr Gretchen Wilkins. It points to the question whether the relocation of manufacturing industries into the city helps to educate the public and create a more vibrant ‘working’ city. The quality of beef is greatly affected by the grooming methods used in the 150 days prior to slaughter. For this reason, costumers bid for their Wagyu cows and invest in a choice of quality grain, wine and gym workout hours before consuming them later. This royal treatment is further diversified by a choice in the cattle’s living conditions at the ‘hotel’.