Propuesta metodológica para comparar calidad de diseños biofílicos

Abstract

In the last decade, the emergence of bars and restaurants with biophilic design that connect their clients with Nature within the living space has increased in Buenos Aires. The positive design of these sites seeks to create aesthetic, functional, comfortable and healthy spaces that influence their well-being and constitutes a strategy to attract customers. These spaces stimulate pleasant sensations in users through multiple stimuli such as shapes, colors, textures, sounds, and aromas. The study proposes the analysis of the biophilic design in gastronomic establishments based on in situ surveys to categorize them by means of an index based on the multiple existing patterns. Through the application of the formulated tool, these features were surveyed in each of the sites, as well as the variables within the elements Earth, Water, Air, Fire, Sounds, Light, Vegetation, Aromas, Animals, Landscapes, Spatial Perceptions and food. The construction of the biophilia index arises from the sum of variables within each element. This allowed 9% of the establishments to be classified as very biophilic, 44% as biophilic and the rest as somewhat biophilic.