Unilever House Blackfriars
Breathing new life into a London landmark
The global headquarters of consumer goods giant Unilever had become tired and inefficient due to age and unsympathetic alterations. We were tasked with creating a showstopping HQ that was light, sustainable and modern. At the same time, Unilever was adamant its historical links to the site at 100 Victoria Embankment must be preserved and celebrated. The building was a renowned example of 1930s design, so the front façade was restored and the original grand front entrance reinstated. Existing doors, flooring, balustrades, fireplaces and panels were all reused within the new building. Award-winning environmental initiatives saw us meet, and in some cases exceed, high sustainability standards.
22%
more energy efficient than industry standard
"Excellent"
BREEAM rating
Winner
European Supply Chain Environmental Improvement Award 2006
Pioneering Delivery Method
The creation of a central material distribution site boosted the efficiency of site deliveries and cut down on air-clogging traffic.
Taking our lead from a system used at airports, we made use of a London Construction Consolidation Centre in Bermondsey, south London, from which all construction materials were delivered to the Unilever site. This method ensured 95 per cent of materials arrived on time - compared with the industry average of 50 per cent. Without the centre, the Unilever House redevelopment could have taken up to three months longer to complete. In addition to the cost-saving benefits of the scheme, it led to less polluting and congestion-causing traffic and produced less packaging waste. The system, which we were the first to adopt for construction, has now become common practice for London building sites.
Valuing Heritage
The re-use of original flooring within the redevelopment was a nod to Unilever’s lengthy association with the building.
Unilever wanted its historical links to the building to be preserved, so care was taken to reuse as many original features as possible. The original parquet flooring was reused, not only underfoot but also in a new guise as the reception desktop. The relatively high cost of incorporating the original floors was outweighed by the quality of the end product, the environmental benefits of recycling it, and the sentimental value of the fact several generations of Unilever staff have walked on the same floor over almost 80 years.
Unrivalled Site Facilities
An “enlightened” attitude to on-site services netted an award for the project and improved productivity for Unilever.
Judges for the Building Magazine Health and Safety Awards 2006 heaped praise on the Unilever project's outstanding site facilities. These included a restaurant that ditched the traditional stodge served up to workers in favour of delicious, healthy offerings such as seared tuna and grilled chicken Caesar salad. A "clean-in, clean-out" policy ensured workers could take pride in their appearance, while a medical centre with a full-time nurse resulted in fewer working hours lost. The judges commented: "Higher morale means higher productivity, better industrial relations and therefore a better outcome for the client. But perhaps the best outcome of all is that its rivals are starting to emulate this enlightened attitude to site services."
Going "Green"
Environmental initiatives have made Unilever House an eco-friendly workplace.
Making a 1930s building more environmentally-friendly was no mean feat. In addition to reusing as many original features as possible, thousands of tonnes of construction waste was recycled. Design features, such redirecting air-conditioned air from the offices into the plant and basement areas, have slashed the building's carbon footprint. The amount of carbon used each year is now significantly less than the industry standard for new buildings, let alone refurbished premises. The project received a host of awards, including the European Supply Chain Award for Environmental Improvement 2006, a WRAP Award for Sustainable Development and the American Institute of Architects New York Chapter Award for Sustainable Design.
Opinions
“I think what I like most about the building is the extent to which it is a metaphor for everything we are trying to do with the company itself. It’s open and transparent, it’s clear that operational reality is more important than status. I can’t think of a more vital or energising place to work.”
Patrick Cescau, Former Chief Executive, Unilever
“I think the old girl’s gone in for a piece of major plastic surgery here. She’s not just gone to the gym, she’s been under the knife. I think when she looks in the mirror now she must feel really proud of herself.”
Steve Williams, General Counsel and Joint Secretary, Unilever
“This building has a real kind of ambition about it. It’s really set out to do something spectacular and different, all within the same skin.”
Richard Rivers, Chief of Staff, Unilever
“The entrance experience is something that’s spectacular. For me particularly, that old entrance was something that I wondered what it would feel like walking through it. You walk in and it does take your breath away.”
Paul Preston, Senior Vice-President HR Strategy, Unilever
