Developing a system-based framework for sustainable restaurant architecture in Napa county: Advancing low-carbon design through integrated strategies

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dc.contributor.advisorSchar, Cathi
dc.contributor.authorCuddy, Danielle Kim Han
dc.contributor.departmentArchitecture
dc.date.accessioned2025-06-27T22:22:09Z
dc.date.available2025-06-27T22:22:09Z
dc.date.issued2025
dc.description.degreeArch.D.
dc.identifier.urihttps://hdl.handle.net/10125/111150
dc.subjectArchitecture
dc.subjectSustainability
dc.subjectArchitectural Design Strategies
dc.subjectSustainable Architecture
dc.subjectSustainable Restaurant Design
dc.titleDeveloping a system-based framework for sustainable restaurant architecture in Napa county: Advancing low-carbon design through integrated strategies
dc.typeThesis
dcterms.abstractThis dissertation explores sustainable strategies for architectural restaurant design within the regulatory and geographical context of Napa Valley. By analyzing relevant case studies and applying a custom project framework, the research identifies critical interventions across building systems and operational practices. The goal of the project is to propose an implementable design framework to inform future restaurant projects, with the aim of encouraging greater discourse around sustainability at the intersection of the food and beverage industry and architectural design.
dcterms.extent103 pages
dcterms.languageen
dcterms.publisherUniversity of Hawai'i at Manoa
dcterms.rightsAll UHM dissertations and theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission from the copyright owner.
dcterms.typeText
local.identifier.alturihttps://www.proquest.com/LegacyDocView/DISSNUM/32002671

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