Delivery-only food-service facilities, known as ghost kitchens, were already gaining traction pre-pandemic, which fast-tracked the concept into the mainstream as more people avoid the risks associated with in-person dining
AUTHOR
Emily Beyda
Emily Beyda is a novelist and journalist, whose work has appeared in The Austin Chronicle, The Believer, Forbes and Refinery29. For Built, she writes about issues of environmentalism and innovation in the construction industry.
Hempcrete is a bio-composite material that can serve as an alternative to traditional lime, reducing the carbon impact of the resulting concrete mixture while improving its insulator-like and energy-retaining properties
As humans have let their cultural and psychological needs shape the spaces we exist in, those spaces have been shaping humans right back
Facing the urgency of climate change, companies like BP that traditionally invested in the construction of refineries and other oil production resources are pivoting to build in the increasingly profitable solar energy space
New York City has become the first major American municipality to pass a law requiring all new construction to be bird safe. Will others follow?
As concrete’s prevalence continues to pose a danger to the long-term health of the environment, can clay- and soil-based materials serve as a viable option for builders?
Color, especially lighting, plays a vital role in how people experience interior spaces. Here’s why architects and builders shouldn’t overlook its value
COVID-19 has hurt the food-service industry, leaving designers focused on the segment searching for a new way forward
Embracing the impact of new and disruptive technology in the construction industry means also managing the organizational change that comes with it
The industry’s stern reputation and physical toll means construction firms need to make an intentional effort to care for workers’ mental well-being
