Simple problems can be complex, requiring not innovation, but craft. Challenged to light a farm-to-table restaurant in a working greenhouse, the scheme consists of four areas, divided by a pair of architectural pods, containing services. Each space is lit with a “pad” of light, differentiating color temperature, plants are vibrant green under 4200K, dining tables warmdim, trending to candle-light by closing. The farm around dominates as guests are seated tour. As the evening sets in, 360 degree sunsets fade into twilight and eventually night, in rural blackness.

Four grids of downlight cylinders are mounted to the roof structure. The light falls “where it may”, tweaked to stay off vertical surfaces except at the open kitchen, where it takes contrast off the surrounds, balancing a continuous medium optic linear fixture lighting the cook line aperture.

Hyperbolic specular reflectors appear off when viewed from any angle outside of the beam of light, and don’t reflect on the glass – the only thing reflecting in the view are the diners themselves, below the main view. This dissolves the glass reflection. The trim itself reflects a little of the brightness of the floor, barely more than sparkle, glare free. Circulation is supported by small path lights between pads, and larger bollards outside each door. Technically dark-sky compliant, interior and exterior, of course, those in glass houses shouldn’t throw unreasonable claims. But only reflected light escapes.

The system runs on astronomical timeclocks, which have been tweaked over months to optimize light levels and color temperature relative to outdoor light – different settings needed summer and winter.

The building operates around 0.3W/sqft connected load, due to three factors – efficient luminaires, lighting minimal area, and no decorative or discretionary lighting. Actual consumption is extremely low as lighitng is required only one to three hours a night, through summer nights.