FISH MARKET @ Panadura, Sri Lanka.

University of Moratuwa (UoM), Faculty of Architecture, Department of Architecture, Moratuwa

Project idea

PROJECT JUSTIFICATION
THE SOCIO GEOGRAPHICAL, CULTURAL AND TECHNICAL ASPECT HAVE BEEN USED TO MATERIALIZE THE RUSTIC AND SIMPLE BUILDING WHICH DEPICTS THE CHARACTER OF THE LOCATION AND AN IDENTITY OF THE LOCALITIES ITSELF, WHILE PROVIDING THE ROOT COMMUNITY A SENSE OF BELONGINGNESS ALONG WITH. THE BUILDING CHARACTER. FOCUSED TO CREATE A SPACE THROUGH WHICH I WANT TO ENSURE FAMILIARITY FOR THE COMMUNITY AND CREATE A STRONG CONNECTION BETWEEN THEIR LIVELIHOODS AND THE FISH MARKET. THE PURPOSE OF THIS PROJECT IS TO PROMOTE AND ENSURE THE FISHING INDUSTRY. FOR PROSPEROUS FUTURE AND UPGRADE, UPLIFT THE ACTIVITIES OF 'FISHERY COMMUNITY'.

ISSUE:
LACK OF FISHES AND FISHERMEN WITH LESS OF INCOME FROM FISHING INDUSTRY
IMPACT:
FISHING INDUSTRY DEGRADATION
NECESSITY:
PRESERVE FISHING ACTIVITIES AND COMMUNITY
SOLUTION:
IDENTIFY THE EXISTING CHARACTER OF THE FISHING AND THE COMMUNITY WITH SENSE OF PLACE
ACTION:
DEVELOPING EXISTING FISHING ACTIVITIES WITHOUT HARMING TO THEIR LIVES

1.Context Specific Design Solutions with Socio Cultural Responses.
2.Community based developments
3.Sustainable Design Solutions
4.Innovation program with community

Project description

The project envisions a multi-functional community fish market that serves as a hub for commercial, social, and economic activities. The design incorporates various facilities including a community hall, kitchen, restaurant, factory, auction area, fish farming areas, and retail shops. The architectural approach focuses on creating a cohesive and sustainable environment that supports local fisheries and fosters community engagement.

Community Fish Market

A central marketplace where local fishermen can sell their catch directly to consumers and businesses.
The market features open, airy spaces with high ceilings and ample natural light to ensure a fresh and inviting atmosphere. Stalls are arranged in an organized layout, with easy access to water and sanitation facilities.

Community Hall

A versatile space for meetings, events, and community activities.
Designed with flexibility in mind, the hall features a large, open floor plan with movable partitions. Sustainable materials like reclaimed wood used, with large windows for natural light and ventilation.


Community Kitchen

A shared kitchen facility for community members to prepare and cook fish and other foods.
Equipped with modern, energy-efficient appliances, the kitchen is designed for both individual and group use. It includes ample counter space, storage, and easy-to-clean surfaces, with attention to hygiene and safety standards.

Outdoor Cafe

A dining establishment offering fresh seafood dishes prepared from locally sourced fish.
The restaurant boasts a rustic yet elegant design, using natural materials like stone and wood. Indoor and outdoor seating areas provide diners with scenic views, and the interior features open kitchens and seafood display areas to enhance the dining experience.

Community Factory

A facility for processing and packaging fish and seafood products.
Architectural Design: The factory is designed with efficiency and sustainability in mind. It includes state-of-the-art processing equipment, proper ventilation systems, and waste management solutions. The layout ensures smooth workflow and complies with health and safety regulations. It promotes the Sri Lankan authentic sea food products called as "Jaadi".


Auction Area

A designated space for the auctioning of fish, providing a dynamic marketplace for buyers and sellers.
The auction area is an open, covered space with tiered seating for participants. It is designed to handle large crowds and ensure smooth transactions, with sound systems and display boards for clear communication.

Fish Farming Areas

Dedicated zones for aquaculture, including ponds, tanks, and hatcheries.
These areas are designed to optimize fish growth and health, with controlled environments and sustainable practices. The design includes efficient water circulation systems, filtration, and aeration, using eco-friendly materials and techniques.

Retail Shops and popup stalls

Small shops and stalls selling fresh fish, seafood products, and related items.
The retail shops are designed to be attractive and functional, with uniform aesthetics that blend with the overall market design. They include display areas, storage, and refrigeration units, with easy access for customers. It can uplift the community by selling the household made authentic foods and items.

Fishing Museum

A museum dedicated to the history and culture of fishing in the community.
Exhibit halls with interactive displays, historical artifacts, and multimedia presentations. The museum incorporates sustainable materials and energy-efficient lighting.

Sustainability and Eco-Friendly Design
Material Usage: The project prioritizes the use of sustainable and locally sourced materials, such as reclaimed wood, used materials, and natural stone. Main sustainable thing is 'reusing materials'.
Water Management: Utilizes rainwater harvesting, water recycling, and efficient drainage systems to minimize water waste.
Waste Management: Implements comprehensive waste management strategies, including composting and recycling programs.


The community fish market project is designed to be a vibrant, multifunctional space that supports the local fishing industry and promotes community engagement. The architectural approach emphasizes sustainability, functionality, and aesthetic appeal, ensuring that the facility serves as a cornerstone of the community for years to come.

Technical information

Designing a community fish market using reused materials in a rustic manner involves several architectural and technical considerations. Here's a comprehensive breakdown of the design and technical specifications:

1. Site Analysis and Selection
Location: Choose a site easily accessible to the community, preferably near the coastline or riverbank to minimize transportation for fishermen.
Orientation: Consider solar orientation to maximize natural light and ventilation, reducing energy consumption.
2. Structural Design

Foundation:
Materials: Reused concrete blocks or reclaimed wood pilings.
Design: Elevated foundation to protect against flooding and to facilitate cleaning.

Frame:
Materials: Reused anticorrosive steal framework.
Design: Post and beam construction for a rustic look and robust structural integrity.

Roof:
Materials: Recycled metal sheets .
Design: Gable or hip roof for efficient rainwater runoff and enhanced ventilation.

3. Layout and Zoning

Market Stalls:
Materials: Reclaimed wood for counters and shelving.
Design: Modular stalls to allow flexibility in space usage.

Storage Areas:
Materials: Reused metal containers or wooden crates.
Design: Segregated zones for different types of fish and seafood to maintain hygiene.

Processing Area:
Materials: Stainless steel or salvaged countertops.
Design: Easily cleanable surfaces with adequate drainage and ventilation.

Common Areas:
Materials: Reclaimed wood benches and tables.
Design: Central open area for community gatherings and events.

4. Sustainability Features
Natural Ventilation: Large operable windows and vents to allow cross-ventilation.
Daylighting:
Design: Skylights and large windows to maximize natural light.

Rainwater Harvesting:
Materials: Reused barrels and tanks.
Design: Gutter and downspout system integrated with the roof to collect rainwater for cleaning and irrigation.

5. Aesthetics and Finishes
Rustic Appearance:
Materials: Reclaimed wood, stone, and metal with natural patinas.
Design: Exposed structural elements and natural finishes.
Color Palette:
Materials: Earth tones and natural hues.
Design: Use of non-toxic paints and finishes that complement the rustic theme.
Landscaping:
Materials: Native plants and reused planters.
Design: Green buffer zones and shaded seating areas.

6. Accessibility and Safety
Access Routes:
Materials: Reused pavers or gravel for pathways.
Design: Clearly marked and well-lit paths with ramps for wheelchair access.
Safety Measures:
Materials: Non-slip flooring and sturdy railings.
Design: Fire extinguishers and first aid stations at strategic points.

7. Waste Management
Waste Segregation:
Materials: Reused bins and containers.
Design: Clearly labeled zones for organic waste, recyclables, and non-recyclables.
Composting:
Materials: Reclaimed wood or metal for compost bins.
Design: Fish waste to be used as food for fish farming areas.

8. Community Involvement
Construction:
Approach: Engage local craftsmen and artisans skilled in working with reclaimed materials.
Workshops:
Topics: Sustainability practices, maintenance of reused materials, and community market management.


By integrating these elements, the community fish market can serve as a sustainable, functional, and aesthetically pleasing hub, promoting local commerce and environmental stewardship.

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