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A new hotel design featuring breeding tanks full of fish and vegetable-filled vertical farms - take a look

A new hotel design featuring breeding tanks full of fish and vegetable-filled vertical farms - take a look

The architects' proposal calls for a modular design that could adapt to different skylines around the world. It could be a smaller building in Paris or a tall tower in New York, for example.

A rooftop restaurant would serve local food, and breeding tanks on different floors would feature sturgeons, crawfish, tilapia, trout, and more.

Each room would include an aquarium that would provide water for various flowers and herbs.

In line with the aquaponics model, the vertical culture system on each floor — where produce is grown in vertically-stacked layers —would filter the water before it is injected back into the fish tank.

The hotel's vertical cultures would include mushrooms, tomatoes, eggplant, melons, lettuce, strawberries, and grapes.

From homemade caviar to vegetable salads and crawfish dishes, the architects say the hotel's production of fish and produce could each feed 60 people per day.

It is unclear if the Aquaponic Experience Hotel will ever be created, but the competition finalists will all meet with industry experts to discuss developing their ideas further.

A new hotel design featuring breeding tanks full of fish and vegetable-filled vertical farms - take a look

The architects' proposal calls for a modular design that could adapt to different skylines around the world. It could be a smaller building in Paris or a tall tower in New York, for example.

A rooftop restaurant would serve local food, and breeding tanks on different floors would feature sturgeons, crawfish, tilapia, trout, and more.

Each room would include an aquarium that would provide water for various flowers and herbs.

In line with the aquaponics model, the vertical culture system on each floor — where produce is grown in vertically-stacked layers —would filter the water before it is injected back into the fish tank.

The hotel's vertical cultures would include mushrooms, tomatoes, eggplant, melons, lettuce, strawberries, and grapes.

From homemade caviar to vegetable salads and crawfish dishes, the architects say the hotel's production of fish and produce could each feed 60 people per day.

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