This report is about the art of building of a vaulted root cellar. The need and technique of storing foodstuffs varied traditionally from one climate to another—but today we are free from the natural limits of seasons and harvesting times thanks to all the modern electric appliances in every standard kitchen. However, the desire to live in harmony with nature and to eat healthy has reawakened the interest in traditions not only by the stove but also in the vegetable garden and in storage buildings of the good old times. There is also a growing worldwide trend to make new root cellars according to traditional principles. A perfectly good way of keeping the harvest edible through the winter is thus put into practice without electricity. In the following a specification for building a vaulted root cellar runs parallel with the description of work and experiences on the Sustainable Heritage intensive course at Novia University of Applied Sciences in September 2014.
