After making the research. I came to the conclusion that there is a need for flexibility. Flexibility in size, meals you can buy, the surrounding environment you feel cosy in. and also flexibility in terms of location in the system.
For me the people can not be forced to socialize. As an architect I just can give them the opportunity. So I choose to let the people decide where they want to go and eat.
By distributing a a lot of ‘stand by’ canteens over the whole system. Overall in the whole building the possibility for a canteen is given.
As soon the client decides to go to a certain canteen. Its shape growths in order to let more clients come in.
Other canteens compete with each other. So they try to attract the client by adapting the behaviour of the successful canteen. If this does not work they randomly start to discover other ways of behaviour.
The environment the different canteens are fighting for is the clients. The amount of clients the canteens are fighting for is always the same.
The question is: Which canteen will be the most favoured.
The Form: Since the form always has to change the form of the canteen is able to growth and also to change other features. These are:
Change of light. Opening to natural light. Acoustics. Smell. Haptical properties. The way opening the kitchen to the guest room. Group tables. Single tables. Sight into the other organs of the body. Amount and diversity of provided meals.
In that way it is possible to advance the state of the canteens all the time.
a possible feasible solution would be working with vacuum structures. The research is still in progress. But already quite interesting works could be discovered.
A graduation project of a student from Bremen, Germany is looking for possibility's of vacuum. This work is quite inspiring.
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