Opinion by Richard Baird
Under the title Freespace the 16th International Architecture Exhibition, Biennale Architettura 2018 in Venice, asked international participants to “encourage reviewing ways of thinking, new ways of seeing the world, of inventing solutions where architecture provides for the well being and dignity of each citizen on this fragile planet”.
The response from Australia; a pavilion titled Repair and a collaboration between the Australian Institute of Architects, Creative directors Louise Wright and Mauro Baracco of Baracco+Wright, and artist Linda Tegg, investigates the relationship between architects and their use of land.
The pavilion brings to material reality a belief held by Wright and Baracco that architecture should actively engage in the ecological repair of place and that this action will in-turn catalyse other types of social, economic and cultural repair.
Working with the Australian Institute of Architects and Baracco+Wright, Melbourne-based Studio Round developed a graphic identity for Repair. This is included a graphic and material design language that connects catalogue, newsprint and website about the pavilion and its concept.
Opinion by Richard Baird.
Loving Earth is an Australian business, established in 2007 by Scott Fry and Martha Butler, that produces a variety of chocolates, snacks, cereals, butters and spreads. All of Loving Earth’s products are made from high quality, organic and fairtrade ingredients, and include ranges that are gluten, grain, dairy and sugar-free. Although taking advantage of a growing multi-million dollar industry, Loving Earth’s values are grounded by a genuine passion for environmental sustainability and individual well-being, rather than wealth, which is expressed, at length, online.
Loving Earth worked with Melbourne based graphic design studio Round to redesign its raw chocolate packaging. This replaces a low impact but earthy design with one of visual interest that effectively uses colour, form and type to make a better and more compelling connection with raw ingredient, emphasises flavour profile and secures a far more idiosyncratic quality.