The global food system faces significant challenges, from over-exploitation and climate change to food waste and poor diets. Unilever recognises the need for a transformative approach to food production and consumption. To address these challenges, Unilever established HIVE, a cutting-edge facility dedicated to developing sustainable food innovations in partnership with Wageningen University and other stakeholders.

Developing HIVE presented several sustainability challenges. Integrating Unilever’s global sustainability goals into a tangible building project required innovative approaches. One major challenge was ensuring that the building could support diverse functions such as laboratories, kitchens, and office spaces, each with distinct environmental and operational requirements. The design and construction teams had to employ advanced simulation tools and adopt a highly integrated design approach to balance these needs without compromising energy efficiency or user comfort.

Another significant challenge was achieving a high level of flexibility and futureproofing in the building’s design. HIVE needed to be adaptable to accommodate future technological advancements and evolving user needs. This required careful planning and the use of modular design principles, ensuring that the building’s structure and systems could be easily modified or expanded. The BREEAM certification process provided a framework for addressing these challenges, guiding the team in implementing sustainable practices and ensuring that HIVE would meet its ambitious environmental and operational goals.

Unilever chose BREEAM so that they could make sure every aspect of sustainability was considered. HIVE is now a testament to innovative sustainable design. The building features a transparent design that promotes collaboration between Unilever, researchers, students, and startups. Key sustainability features include an energy-neutral building envelope, maximum material efficiency, and circularity. Unique aspects of HIVE include the integration of over 1800 PV

panels, climate ceilings providing efficient heating and cooling, and a facade designed for optimal daylight and energy efficiency. The facility comprises a Pilot Plant, Food & Customer Experience areas, and flexible office and laboratory spaces, all integrated to enhance the synergy between different functions. Additionally, the building’s design promotes health and well-being with features like natural daylight, ergonomic workspaces, and an edible garden.

The BREEAM certification process guided the development of HIVE, ensuring the highest standards of sustainability were met. The building achieved BREEAM Outstanding certification for both its design (91.23%) and construction (93.24%). HIVE’s innovative features include automated climate control, extensive use of recycled and FSC-certified materials, and an edible garden. These elements not only reduce the environmental impact but also enhance the well-being of its users through improved air quality, natural light, and ergonomic design.