Pureats - Non Architecture Competitions


TEAM: Ainsley McMaster, United States of America


Modern restaurants are at a fork in the road. One riddled with sourcing local yet nutrient-efficient ingredients, with balancing demand and environmental and economic impacts of food waste, and with an ever-evolving market of on-the-goers seeking quick, cheap, delicious, and nutrient-rich meals. When properly sliced and diced, the modern restaurant becomes a streamlined farm-to-table meal.

Procuring the most nutrient-rich ingredients paired with a base puree that provides balanced portions while minimizing food waste is the Püreats way. The state-of-the-art facility, nestled in the middle of nowhere and fed with the freshest available goods, is unparalleled with a fully-automated process that includes the patented Dormantizer technology. This technology freezes freshly picked ingredients in a ripened state until reactivated at one of the many Püreats Pumps around the country. But it’s not enough just to have a facility and locations; Püreats strives to streamline Püre Portions to meet demands everywhere through an infrastructure of distribution pipelines linking Püreats to the farthest reaches imaginable. From here, the all-in-one Püreats Pump extrudes, molds, activates and cooks a heavenly morsel to be enjoyed on-the-go, at work, or during family game night.