[T]here's the thing about architects... part of the pleasure of the profession and... often we talk so much about the social... or the environmental … - Bjarke Ingels

Starting with the smallest project that we have created... but maybe also one of the most complex. This is ... he pioneered the... regionalistic cuisine with his restaurant Noma... in Copenhagen...Noma is short for Nordic food, "Nordic smell" in Danish. He... rediscovered the Nordic landscapes, the flora and fauna of Nordic nature... to see how those plants and... animals could... be seen as ... a cuisine that's been dominated by French and Asian cuisine. ...[W]here we ...aligned with him was ...this idea that healthy could also be incredibly delicious. We have this notion... hedonistic sustainability, that sustainable can... be more enjoyable. Sustainable cities, sustainable buildings can be more enjoyable, not just good for the environment, but also great for the people living there. He's... done that to food.

In Sevilla, the hottest city in Spain, we are building the for the . It's half a public square and half the... Commission. It's covered by this... canopy of photovoltaic panels that creates a shaded square, which means that we can make the facade in one of the sunniest places in the world entirely out of glass, because it's... shaded... It's a naturally ventilated square... The building... produces twice as much energy as it consumes... [T]he photovoltaics are funded and maintained by the local energy company... It becomes... an energy machine or a decentralized power plant...

So of all the different sources wind and solar seems to be the best...