100% DESIGN LONDON - DalCasa

Cover story
Igra tekstila i umjetnosti / A game of textile and art
Zanimljivi tepih / Interesting carpet
Economical bulbs change that relation to 20% of light
and 80% of heat, and they also last a lot longer (which
reduces the production and results in less pollution), so
hard-working ecologists came up with one more incredible
piece of information: if all consumers in Great Britain
transferred to economical bulbs, it would be possible to
save up enough energy every year to shut down two
thermal power plants! “100% Light” has presented new
occurrences in architectonic and decorative lighting,
and if we put aside installations made by Tom Dixon and
Jason Bruges, visitors showed the largest interest for “Kinetica”,
which was an innovative and interesting booth
that played around the theme of movement and kinetic
energy shown through light effects.
Dixon’s concept of the fair’s interior was very interesting.
He created a theatre (Finnforest Merk Theatre) and a
central square as a place for interacting and exchanging
ideas. The town was used as a metaphor, and Dixon’s
vision established a cosmopolitan town where people
can study, interact, exchange ideas and have fun at the
new central square. The concept was a complete success,
but the quality of the fair was also contributed by
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the strict criteria that each of the potential exhibitors had
to meet before the organizers would allow him to appear
at Earl’s Court. Every applicant, besides paying the fee
and renting a booth, had to pass the evaluation of the
committee that consisted of prestigious members from
the world of design and architecture, and that ensured
that the visitors would truly enjoy the best projects with
the most quality in contemporary design. Money was obviously
a very important issue here, but not a crucial one.
Concern for the environment was also visible even in the
way food was prepared at the fair: all the people in attendance
were enthralled by the appearance of Acorn
House Restaurant as the main food caterer. Every aspect
of Acorn House Restaurant, from design to the delivery, is
ecologically conscious. The restaurant offers vegetables,
meat and fish from sustainable and ecological resources,
as well as from local manufacturers, and all the garbage
from the kitchen is either recycled or turned into compost
and used as manure, while only vehicles with reduced
emission of harmful gases are used for delivery.
Being that creating a longer life span for materials and
products was the motto of the 4-day gathering in Lon-