We live in an era where food waste is no longer a trivial choice: it's an act with far-reaching consequences. Buying in excess and throwing away food without thinking contributes to the worsening of climate change and the increase of our carbon footprint. The Fridge, placed at the heart of the market, is an invitation to awareness and responsibility.

This pavilion is not just a shelter; it's a symbol. It reminds us that every food has value, every resource has a limit. It celebrates simplicity and sustainability, connecting ancestral practices with a modern ecological vision.

Built with local materials—sand and clay—and shaped by the ancient craftsmanship of clay brick, the Fridge embodies the harmony between humans and nature. Its double-layered walls, filled with damp sand, are inspired by the “desert refrigerator,” creating a naturally cool, technology-free space, harnessing the principles of nature itself.

The cooling pavilion isn’t just a structure: it’s a reminder and a call to action. Every visitor and resident can find inspiration there—to change their habits, to live in balance with their environment, and to imagine a future where every action counts.

Markets overflow with colors, smells, and the buzz of human activity. Yet at the end of each market day, a significant amount of food goes to waste. Walking through these vibrant spaces, the question arises: what can we do about this?

The proposed pavilion offers a tangible solution—a self-operating natural refrigerator, inspired by desert fridges, that uses no electricity and relies on evaporative cooling. Made from natural, local materials, the structure keeps food fresh while inviting people into a space of reflection and awareness. It's a quiet intervention that says: our resources are precious—let's use them wisely.

Location and Climate:
The project is designed for Versailles, France (48° 48’ 15.85" N, 2° 07’ 23.38" E), which experiences a warm, temperate oceanic climate (Cfb). The warm season lasts from June to August, with average daytime highs above 25°C, while the cooler season runs from November to March, with average highs below 10°C. The year-round average temperature is 11.3°C, and annual precipitation is around 720 mm. This climate context makes evaporative cooling particularly effective during warmer months and ensures seasonal relevance for food preservation.

Beyond functionality, the pavilion’s dome-shaped design evokes the cooling tranquility of the St. Louis Cathedral, playing with light and shadow to create a calming experience. Visitors are invited not only to take or donate food but to pause and consider the impact of their consumption.

The Fridge functions through the principle of evaporative cooling, a passive and energy-free method commonly used in traditional desert refrigerators. The system is built with double-layered walls, where the space between the inner and outer layers is filled with moist sand. As the water in the sand evaporates, it absorbs heat from the inner chamber, thereby lowering the temperature inside by as much as 10°C—an effective solution for preserving fruits, vegetables, and other perishable items during the warmer months.

The structure itself is composed of local and natural materials. The inner layer is made from terracotta bricks, chosen for their porosity and ability to retain moisture. The outer shell is constructed using earth concrete, a blend of clay and sand drawn from the very soil of Versailles. This choice not only enhances thermal performance but also reinforces the project's commitment to sustainability and local sourcing.

Architecturally, the pavilion takes the shape of a dome, inspired by the nearby St. Louis Cathedral. This form is not only symbolic but functional: the vertical structure encourages natural air circulation, and an opening at the top acts as a thermal chimney, allowing warm air to escape while creating a dynamic interplay of light and shadow within the space. This design contributes to a calm, reflective atmosphere—cool both physically and emotionally.

To maintain the moisture needed for evaporative cooling, the pavilion is equipped with a retention tank that collects water used during market cleanups. A small manual or solar-powered pump circulates this reclaimed water to keep the sand layer adequately damp, ensuring continuous cooling performance without relying on modern refrigeration systems.

Ideal installation sites include the St. Louis market, the Potager du Roi, or shared urban gardens, where the structure can serve both a functional and educational role. In addition to prolonging the life of unsold or donated food, the Fridge encourages public reflection on food waste, sustainability, and the intelligent use of natural resources.