Across
- 2. Along with hybrid systems, …….. ventilation is used to prioritize air quality.
- 3. Overcrowded layouts in restaurants are identified as a cause of …….. stress.
- 8. Healthy restaurant design is a contribution to sustainable …….. development.
- 9. A key design concept involves selecting non-…….., low-emission materials.
- 11. A design strategy that incorporates indoor greenery and organic forms is called …….. integration.
- 12. The design addresses the problem of inadequate …….. systems in dining spaces.
Down
- 1. The primary objective is designing interiors to support …….. and well-being.
- 4. The company is committed to creating healthy, …….., and sustainable environments.
- 5. Strategy 2 suggests using either natural or …….. materials.
- 6. The strategy used to separate the kitchen from the dining area is called clear ……...
- 7. To improve air quality, the design specifies the use of …….. paints.
- 10. The project aligns with SDG 3, which focuses on good health and ……...