Icon with hammer

Ecology Park hub

A new shelter for kids’ programing at urban ecology park

2018 Natural Building Intensive project

The Ecology Park is a five acre showcase of sustainable landscape ideas and resources operated by Peterborough GreenUP. When they needed a programming hub to provide shelter and storage in the park, they teamed with Endeavour to create buildings that met their high standards of ecological integrity. 

A timber frame shelter provides sheltered outdoor space for a variety of programming and the sheds provide equipment storage and the whole project fits into the landscape like it’s always been there. This small project gave our Natural Building Intensive participants a chance to work with a wide range of materials and techniques.

 

A

Helical pier foundations to minimize site impacts

A

Sheds framed with round poles from local forest thinning project

A

Hempcrete and cordwood/bottle walls with natural lime plaster

A

Natural insulation, including straw bale, straw/clay, hempcrete and hemp batts

A

Charred wood siding and cedar shingles from local mills

View this project from start to finish!

Flip through our project e-book and visit our blog for posts related to this project

Explore our other projects

Teachers’ Union Offices

Teachers’ Union Offices

2014 Sustainable Building & Design project- The Trillium-Lakelands Elementary Teachers’ Union wanted a new office and meeting hall that reflected the high environmental standards they teach to their students. We used the Passive House standard to set our energy efficiency…

read more
Farm Hub and Root Cellar

Farm Hub and Root Cellar

2013 Sustainable Building & Design project- Circle Organics grows amazing vegetables, and they needed an amazing place to wash, process and store those vegetables, as well as accommodations and meeting space for farm workers…

read more
Root Cellar Seasoned Spoon

Root Cellar Seasoned Spoon

The Seasoned Spoon is a cafe at Trent University offering vegetarian and vegan meals on campus made mainly from locally grown food. To extend the amount of time they can use local produce, they wanted a subterranean root cellar that could store vegetables with minimal energy input.

The 400 square foot building is…

read more

Contact Information

Follow us on Social media!