Final Thesis Project: Lima 4.0 by Alkisti volonasi

LIMA 4.0

Territorial Fragility as an Agent of Agricultural Innovation A Design-Driven Research

Thesis Supervisor: Alessandro Rocca, Politecnico di Milano Co-supervisor: Jose Canziani Amico, PUCP Authors: Romila Faye Strub & Alkistis Volonasi Awarded with â&#x20AC;&#x2DC;Thesis Abroad Scolarshipâ&#x20AC;&#x2122; for conducting research in Lima from January 2020 to March 2020

“Don’t wait for the proverbial apple to fall on your head. Go out in the world and seek experiences that will spark creative thinking.” Chris Flink

ACKNOWLEDGMENTS

We would like to thank our supervisor, professor Alessandro Rocca from Politecnico di Milano, for his generous help and guidance on this journey. He has played a key role in making this happen, having helped us from day one to apply for the Thesis Abroad Scholarship. We would similarly like to thank our cosupervisor, professor José Canziani Amico from PUCP for having embraced our topic of research with enthusiasm and helped guide us in the right directions during our two months stay in Lima. His active role in finding the project site and arranging meetings with different stakeholders allowed us to be fully immersed in the city’s culture and research. Throughout the two months in Peru, we had the opportunity to meet with and interview different people in the food industry, in design and architecture, all of which had a marked impact on our vision for the project. We would like to thank Dan and Ines of Mater Iniciativa for giving us precious insight into their research. Similarly, we would like to thank IDEO’s innovation lab, La Victoria Lab, for having given us a glimpse into their world, sharing their precious knowledge with us, allowing us to present our research

to them and giving us critical feedback. It would be impossible to thank all the people who we had the fortune to meet during our experience in Peru, but we would just like to mention Marco and Faye for having taken us under their wing and helped us with every possible aspect of our stay there. Finally, we would like to thank our friends and family for the incredible support that they have given us in these years. We couldn’t have done it without you!

ABSTRACT

The intense and rapid urbanization of Lima has reduced its agricultural land from 600 sq km in the early 20th century to only 125 sq km today. This continuous expansion is currently threatening the Lurin Valley, an area of important natural and patrimonial heritage located in the southern edge of the city. Considering the strong role that agri-culture has had throughout Peruvian history, the project researches transformative solutions that can preserve and strengthen the value of this agricultural landscape in the context of contemporary urban society. The architecture spreads throughout the valley, setting up a strong dialogue with the land while keeping it untouched.

CONTENTS

1. WHAT & WHY: THE GENERAL CONCEPT 1.1. THE EVOLUTION OF AGRICULTURE: FROM ANCIENT CIVILISATION TO THE GREEN REVOLUTION AND TODAY’S URBANISATION 1.2. URBANISATION AND ITS IMPACT ON AGRICULTURE AND FOOD 1.3. PRODUCTIVE URBAN LANDSCAPES AS A RESPONSE TO INTENSE URBANISATION 2. WHERE: PERU 2.1. THE VALUE OF TRADITIONAL AGRICULTURAL PRACTICES 2.2. URBANISATION AND ITS IMPACT ON LIMA’S AGRICULTURAL LAND 3. HOW: THE PROJECT 3.1. THE CONCEPT 3.2. SITE ANALYSIS: LIMA AND LURIN VALLEY - Local climatic analysis - General framework - Existing architectural and urban context 3.3. MASTERPLAN: THE TWO LAYERS 3.4. THE THREE BUILDINGS

p. 12-15 p. 16-19 p. 20-25

p. 26-35 p. 36-41

p. 42-47 p. 48-61

p. 62-91 p. 92-125

4 CONCLUDING REMARKS ANNEX INTERVIEWS

p. 126-137

BIBLIOGRAPHY

p. 138-139

IMAGE REFERENCES

p. 140-141

â&#x20AC;&#x153;Eating is an agricultural act and how we eat determines how the world is usedâ&#x20AC;? Wendel Berry

1. WHAT & WHY: INTRODUCTION

1.1. THE EVOLUTION OF AGRICULTURE: FROM ANCIENT CIVILISATIONS TO THE GREEN REVOLUTION AND TODAY’S URBANISATION Agriculture is defined as the “science, art, or practice of cultivating the soil, producing crops, and raising livestock and in varying degrees the preparation and marketing of the resulting products” (MerriemWebster, 2003). It is the key ingredient that allowed humans to settle into communities, leaving behind their nomadic life as hunter gatherers to establish more permanent communities. Although Homo Sapiens has existed for more than 150,000 years, civilizations only began to grow after the development of agriculture. Its important role can be seen in the fact that ancient civilizations first developed in fertile valleys along rivers or in areas with regular rainfall that could provide them with a dependable water supply for irrigating their crops. In drylands where such water supplies were lacking, ancient civilizations developed highly complex and innovative water management systems to irrigate their land. According to archaeologists, once agriculture developed in Mesopotamia in 6500 BC, people living in tribes no longer had to live a nomadic life to survive. By irrigating the land, they could domesticate plants and animals and therefore provide themselves with a stable supply of food and materials for construction and clothing (Koohafkan & Altieri, 2016). In a similar way, the first civilisations that settled in the city of Lima during the Periodo Formativo created the first U-shaped temples in an area in close proximity to the rivers. By creating

canals that spread out from this valuable source of water, they managed to cultivate what was otherwise a very arid landscape. Large food storage systems uncovered by archaeologists are proof that agriculture allowed them to become self-reliant in the production of fruit, vegetables, grains and livestock and store enough produce for 7 years. Having a reliable food source meant that it was easier for large populations to congregate without scavenging or starving. These

Fig. 1: U-shaped temples were created by the first civilisations that settled in the city known today as Lima, the capital of Peru.

first agricultural settlements can be seen as the foundations of future cities and societies, not only in Peru, but worldwide (Koohafkan & Altieri, 2016). The new reality that came with the growth of civilizations and cities led humanity to disregard the lessons it derived from nature and drain the land of its fertile nutrients. The development of agriculture helped people to multiply exponentially and survive under adverse conditions, by providing more food per unit territory but, as a result, it also affected the quality of the land and its crops (Harari 2019). The uniformity of modern agriculture replaced the local, site specific – and thus sustainable - farming methods of the first civilisations. It separated the ‘agri’ from the ‘culture’ and disconnected people from nature by producing crops strictly as a commodity, without considering their cultural heritage (Barber, 2015). The Agricultural Revolution that followed led to the growth of industrial agriculture and globalization, and with it, to the reshaping of the world’s food system into one characterized by severe economic, social and ecological impacts. Diversity, quality, and flavour were replaced by volume, functionality and mass production. New varieties of fruits and vegetables were created to withstand cross-country travels and arrive to the markets in perfect conditions. This led to a loss of the original flavour of food. A radical example is that of wheat: modern, industrialised wheat has

been so processed it has lost its taste and is now as nutritious as “eating a rotten tomato” (Barber, 2015). As described by culinary historian Betty Fussel, “we have become so dissociated from food in its natural form that being reminded of its original taste is unpleasant, if not unpalatable” (Barber, 2015). This phenomenon is closely associated with the ‘Green Revolution’, also known as the ‘Third Agricultural Revolution’. The Green Revolution is defined as the “the great increase in production of food grains (such as rice and wheat) due to the introduction of highyielding varieties, to the use of pesticides, and to better management techniques” (Merriem-Webster, 2003). It’s overarching aim was that of increasing productivity without occupying more land. Indeed, a striking difference can be seen between the increase in harvest production (170%) and the increase in cultivated land (1%) between 1950 to 1992 (Barber, 2015). The first farmers who adopted new technologies developed during the Green Revolution were able to achieve better results in a market that was still characterized by pre-industrial farming. Gradually, even those farmers that were resistant to change were forced to adopt a more technological approach, or eventually sell their farms to larger companies. As a result, agriculture was transformed from one of subsistence to one of intensive market-oriented production (Bocchi, 2015). The negative consequences of the Green Revolution

can be seen in the global increase in diet-related diseases over the last 50 years; certain types of cancer, cardiovascular diseases, diabetes and obesity are examples of the enormous collateral damage it has caused. The Green Revolution saved a lot of lives by providing more calories for society but at the same time it altered the manner of growing and consuming food. It forced farmers to reduce their crop diversity, genetically modify their varieties and feed them with chemical fertilizers in order to be more competitive in the market (Barber, 2015).

1.0

8000 BC, SE Asia From hunter gathering to plant and animal domestication

2.0

1700s, Europe New farming and storage machinery to meet growing urbanization

3.0

1800s-1950s, N. America New technologies and chemicals to genetically modify organisms

Fig. 2-4: The three agricultural revolutions

â&#x20AC;&#x153;A radical transformation of our global food system is critical to mitigate climate change, halt biodiversity loss and build prosperous economies, while improving the health and wellbeing of populations.â&#x20AC;? Gunhild Stordalen

1.2. URBANISATION AND ITS IMPACT ON AGRICULTURE AND FOOD

The 20th century has seen cities grow at unprecedented rates, somewhat thanks to the opportunities provided by agricultural mass production and transportation. For the first time in the history of mankind, the urban population is larger than that living in rural areas. If in 1970, 35% of the world’s population lived in urban situations, the percentage has recently surpassed 50% and is projected to reach 75% over the next two generations. Because of this, 80% of all food produced is expected to be consumed in cities by 2050. (Bocchi, 2015). The dynamics of urban life have caused a change in lifestyle and, consequently, a change in eating habits. Urban dwellers are now able to buy all the food they need, from all parts of the world, without having to grow, wash or prepare it (Ingersoll, 2007). However, as the size of cities continues to increase exponentially, the problem of how to feed this growing population is arising. Ironically, food is the “single, strongest lever to optimise the health of humans and the Earth” but is currently “threatening both people and the planet” (EAT Foundation, 2020). The current food system undermines health and abuses natural resources contributing negatively to the current problem of global warming (Barber, 2015.) Urbanization has led to the destruction of nature and the displacement of agricultural land, requiring foods to be transported and processed. “Without substantial changes to the ways in which we produce,

transport, consume, and dispose of food, emissions from the food sector are set to increase by nearly 40% by 2050. Eating a sustainable diet and avoiding food waste could cut greenhouse gas emissions from the food we eat by more than 60%“ (C40 Good Cities, 2019). The United Nations Environment Program (UNEP) has estimated that unsustainable use of the resources that feed agricultural production (water, land, air, biodiversity) will lead to a loss of productivity of cultivated lands of around 0.2% per year.

Fig. 5: Fields of monoculture; the protagonist of today’s agriculture

“The world has enough for everyone’s need, but not enough for everyone’s greed.” Mahatma Gandhi The change from soft to hard landscapes in urban areas has had an enormous effect on their local climate, with temperature rises of up to 5%. Known as the ‘urban heat island’ effect, this is caused by asphalt, tailpipes, chimneys and air conditioners, to name but a few examples. Asphalt is a major cause of the problem as it absorbs a vast amount of heat that is then released throughout the day. Similarly, it impacts the water balance of the city as it alters the drainage capacity of the natural landscape. In contrast to the soil, it causes water run-off that gathers in lower areas and causes flooding. In order to counteract the negative impact of urbanization, cities such as Copenhagen have been researching innovative solutions to re-introduce natural landscapes in the city that can reduce the problem of heat and flooding. Urban agriculture can play a major role in this, beautifying the city while retaining storm water and cooling the air.

GMO

Genetically Modiﬁed Organism

GMO ingredients are found in 80% of packaged foods in the US

GMO varieties of corn and potatoes are engineerd to produce

GMOs are plants or animals that have been genetically engineered with DNA from other plants, animals, bacteria & viruses

THEIR OWN PESTICIDES

PUBLIC OPINION ON GMOs Polls show that a signiﬁcant majority of North Americans would like to know if the food they’re purchasing contains GMOs (CBS news poll)

Corn (23%) Other (19%)

87% want GMOs labelled

Cotton (11%) 53% wouldn’t buy GMO foods Soybeans (47%)

YES

The United States and Canada don’t require labeling of genetically modiﬁed foods

In 61 countries, including the EU, there arerestrictions or bans on the production of GMOs

USA (13%)

Argentina (17%)

Brasil (13%)

Fig. 6: GMOs as one of the consequences of industrial agriculture

India (6%)

â&#x20AC;&#x153;When we imagine a desirable future, we see more experience with less consumptionâ&#x20AC;? Viljoen & Bohn

1.3. PRODUCTIVE URBAN LANDSCAPES AS A RESPONSE TO INTENSE URBANISATION

With the majority of the world’s population now deemed to be urbanised, the urban foodscape has become even more significant in food security debates. Green spaces in cities, such as parks and green roofs, could play a key role in re-establishing a contact with agriculture in the form of productive urban landscapes. This ‘green’ movement can be seen occurring in different urban contexts of the world. In Bordeaux for example, an empty and abandoned plot was transformed by Catherine Moscbach into a park and botanical garden, a place where people could go to both admire the garden and see how vegetables are grown throughout the seasons. Similarly, in Rotterdam, a high-rise building (DakAkker) that was going to be demolished was redesigned to house an urban productive garden on its roof, where plants, vegetables and herbs were grown and used in the rooftop café. Spaces such as these not only make citizens more sensitive about the importance of growing local, sustainable and healthy food, but also reinforce a sense of community in members of society by encouraging them to participate in the creation of their public spaces. In fact, many urban agriculture projects measure their success and productivity in terms of social benefit and improvement of public health and not necessarily in terms of agricultural yield. Numerous practitioners recognise the awareness-raising capacity of food growing projects

and the benefits and behavioural changes it can bring about. When describing growing power’s impact, Eric Schlosser comments: “The good that growing power is doing in the communities it serves – the reduced number of heart attacks and strokes, the fewer hospital visits, the sense of empowerment that it gives, and the families that it brings together – represent a form of social profit that it is impossible to quantify” (Bohn & Viljoen, 2014). Productive urban landscapes might seem new and innovative, but they used to be an integral part of ancient civilizations and practiced among many cultures. Mesopotamian and Egyptian cities were intensely agricultural, as were the Greek city states. In each, tiling and irrigation constructed beneficent second natures within densely populated settlements. At the beginning of the 20th century, several visionary architects and planners conceived of settlements that included both housing and residential vegetable garden plots for food production. One of the most notable strategies for incorporating urban agriculture in new developments was that of Ebenezer Howard, expressed in his book ‘Garden cities of Tomorrow’ (Bohn & Viljoen, 2014). His ideas may not provide “the answer to megalopolis”, but the manner in which they combine urban and rural characteristics still represent the best aspirations and community ideals for contemporary city residents. His ideas were realized to some extent in Stockfeld, near Strasbourg, designed in 1910 by

Edward Schimpf. Stockfeld included a central garden space that was subdivided into allotments for each resident to use. Frank Lloyd Wright similarly envisioned an agricultural landscape where every citizen would have an acre of land. With no sense of density, this city based on nature and agriculture was everywhere and nowhere. Despite these visionary projects, the separation between food growth and consumption grew exponentially as the century progressed (Bohn & Viljoen, 2014). Today, everything on the planet, including the land, has been altered by human agency (Bonneuil, 2018). The current food system offers easy-to-get, inexpensive food, that is calorie-rich but nutritionally deficient, and carries an increased environmental footprint due to its packaging, transportation, and waste. Such trends in food production and consumption cannot be sustained long term and its negative effects are already being seen (Koohafkan & Altieri, 2016). Since 1970 over 60% of biological species have been driven to extinction through human agency and, as stated by Elizabeth Kolbert in ‘The Sixth Extinction’, unless humanity drastically changes the way in which it produces, consumes, and manages its waste, it will not survive the current climatic crisis. The growing awareness of the unsustainability of this food system is leading urban planners to reconsider the importance of growing food where people live. As

stated by Shiva, “we need to start making peace with the Earth and reawaken our duties to protect the land and our rights as earth citizens” (Shiva, 2012). “Global food production threatens climate stability and ecosystem resilience. It constitutes the single largest driver of environmental degradation and transgression of planetary boundaries. Taken together the outcome is dire. A radical transformation of the global food system is urgently needed. Without action, the world risks failing to meet the UN Sustainable Development Goals and the Paris Agreement.” Johan Rockstrom Although traditional agricultural practices can provide interesting frameworks to develop sustainable production processes, they are not enough to meet the needs of today’s large urban areas. Today, an integration of past and present is needed, that recovers part of these traditional techniques, attentive to local resources, and combines them with modern knowledge in a sustainable manner. This approach can be seen in the theories of agroecology, which is “based on ecological methods and principles that provide the knowledge and methodology necessary to respect the environment and to increase the production and income of the farm in the medium-long term” (Bocchi, 2015).

Fig. 7: The Garden Cities theory by Ebenezer Howard

Fig. 8: DakAkker Rooftop Garden in Rotterdam

Fig. 9 Botanical Garden ‘La Bastide’ in Bordeaux

The key concept behind agroecology is that of seeing cultivated fields as ecosystems in which site-specific ecological processes take place. In the past years, too much attention has been given to the product rather than the production process. The results obtained led people to believe that it was possible to find generalizable, ‘one size fits all’ solutions, despite the profound diversity that is found in the agricultural world. In contrast, agroecology integrates different fields of study from agronomy to anthropology, sociology and economics. Such a deep and complete understanding of the interactions between all components of the food system is needed in order to develop truly sustainable solutions for the future (Bocchi, 2015). For a sustained food system to succeed, a new attitude and culture toward food production and consumption is needed. This can be driven by the growing feeling of shared purpose and community that can be seen in urban agriculture projects. It is the interdependence of rural and urban nature that can significantly influence research about productive urban landscapes. Today, the built and natural environments are often perceived as separate entities with little common ground. However, a key aspect of today’s productivity is exactly the interrelation between the two, taking into consideration not only quantifiable yields but also the social values that they produce. In fact, agriculture can bring numerous

advantages to the urban context, from aspects such as environment and greenery, to others such as health and education. This reinterpretation of productivity opens the door of agricultural practice to a wider public and brings added value to it. Although urban and peri-urban agriculture has started to appear in some cities, its integration in urban contexts needs visualising in order to raise public awareness on the subject. Architects can play a key role in this as, by designing and prototyping the ideas in question, they can help to drive their implementation (Bohn & Viljoen, 2014). Considering the complexity of the subject, this thesis tries to approach the question of sustainable urban and peri-urban agricultural practices by taking the land as the protagonist of the project. Instead of destroying it to build a new architecture, it tries to further enrich the land and reinforce its biodiversity. In so doing, it reflects on the role that architecture can have in confronting the unavoidable challenges of urbanization. As Ian McHarg states in his book ‘Design with Nature’, “Nature has a morphology. Water needs to go in certain directions. Trees grow in clusters. They are things we should try in our urbanisations, to accommodate nature rather than destroy it” (McHarg, 1969).

Fig. 10: Necessary components for sustainable urban food systems

â&#x20AC;&#x153;In all areas of human endeavor, the past, present and future constitute a continuum. Reclaiming our agricultural heritage, neglected or forgotten in many parts of the world but not beyond recovery, can usher in a new era of sustainable development.â&#x20AC;? Viljoen & Bohn

2. WHERE: LIMA, PERU

2.1. THE VALUE OF TRADITIONAL AGRICULTURAL PRACTICES

Our decision to work in Peru stems from the rich agricultural heritage present throughout the country. Numerous traditional agriculture systems (some of them characterized as Globally Important Agricultural Heritage Systems or GIAHS) have been developed over the centuries, contributing to the country’s present role as one of the leading countries for crop domestication. It’s extreme climatic and territorial conditions encouraged local farmers to develop innovative technologies and grow a wide range of native crop species that could adapt to droughts, floods, and high altitudes (Koohafkan & Altieri, 2016). The Andean Region is home to some of the best examples of GIAHS that display how farmers have been able to evolve with their local environment and adapt it to their needs. Still today, traditional agricultural systems are used by rural communities of the Andes to grow their daily food. In contrast to the big scale of production that characterizes modern agriculture, these rural communities grow crops and livestock purely for their own consumption. This manner of farming helps to preserve the nutrients of the soil, maintain biodiversity, conserve water, reduce erosion, and decrease the risk of natural disasters. The importance of agriculture in their lives can be seen in their discovery of crops’ medicinal benefits and cleansing characteristics for use in other applications such as health and hygiene (Koohafkan & Altieri, 2016).

The development of these agricultural systems stemmed from a requirement to alter the landscape in order to grow crops in areas that were otherwise unsuitable for doing so (Bocchi, 2015). Peru’s complex topographies and ecological diversity make its natural resources a valuable asset of the country, but have also been cause of numerous challenges. Since its origins, agriculture in these areas has been characterized by its extreme fragmentation: the oases of the coast separated by deserts; the high Andean valleys separated by steep slopes; the small communities of discontinuous agriculture located very distant from one another. The limited connectivity

Fig. 11: A Quechua woman in the Andes of Peru

found in the Sierra and Selva regions has led to a strong sense of isolation for the local communities living there. Together with the country’s lack of good transport infrastructure, these conditions have divided the domestic market (Morris, et al., 2017). Over generations, these systems grew in complexity and diversity, adapting to the different realities of the country. Having to tackle very different problems in different areas, farmers developed a “varied and extraordinary set of what we know today as cultural landscapes” (Canziani Amico, 2007). In a similar manner to societies’ cultural and artistic patrimonies, these GIAHS carry with them a treasury of knowledge about fertile landscapes (FAO, 2011). They can be seen as a functional synthesis of the many techniques accumulated over time, that assign different and dynamic meanings to the natural environment for the purpose of agriculture (Bocchi, 2015). Among the biodiverse agricultural landscapes present in Peru, the following stand out: Terraced fields: Perhaps the most famous of the systems developed by the Incas are the terraces that they developed in the Andean mountains. (Koohafkan & Altieri, 2016). Classified as a GIAHS, this terraced system allowed them to control land erosion despite frequent cases of flooding, and to cultivate crops in the mountains despite the difficulties of working on

steeply sloped terrains. The wide variation in altitudes in the Sierra region, ranging from 2800 to 4500 metres, naturally brought about the cultivation of numerous crops that require different climatic and geological conditions: “maize is cultivated in the lower areas (25003500 m); potatoes are cultivated at the middle altitudes (3500 - 3900 m); above 4000 m, the areas are mostly used for rangeland and for cultivation of crops that thrive at high altitudes” (Koohafkan & Altieri, 2016). This diversification of crops proved to be an insurance against climatic variations and disasters, reducing the risks of food insecurity. This can provide valuable knowledge when researching solutions to counteract the impact of global warming on the current food system. Waru Waru: Another time-tested agricultural technique found in Peru is that of the Waru Waru, developed in the high plateau of Lake Titicaca. The ancient civilizations of this area needed to find a solution to counteract the marked alterations between day and night temperatures, and between frequent droughts and severe floods. They designed a system of raised platforms surrounded by water trenches that could accumulate the heat of solar radiation during the day and release it out at night, thus overcoming the effects of frost. What is more, water provides the perfect setting for the growth of algae and microorganisms,

Fig. 12: Peruâ&#x20AC;&#x2122;s complex topographies and climates

that constitute an important fertilizing element for the agricultural crops (Canziani Amico, 2007). Wachaques: This pre-hispanic system was developed in the coastal region of Peru to grow crops in the otherwise arid landscape of the desert. By digging down to the level of the underground water table, they were able to reach more fertile land that had

Fig. 13: Peruâ&#x20AC;&#x2122;s agricultural biodiversity in different altitudes

the necessary water for irrigation. The earth that was removed was in turn used to join the wachaques and the lagoons. This technique allowed them to sow and work with totora, a plant that is naturally found in the landscape of Lake Titicaca. The technique can still be seen along the coast in southern Lima, but is at risk of disappearing due to the rapid urban expansion of the city. (Canziani Amico, 2007)

Puquios: Irrigation has always been a major problem in the coastal region of Peru, as the rivers carry a limited amount of water and rainfall is scarce. To tackle this problem, farmers in the Nasca area discovered the presence of water in the subsoil and developed a system to extract it. The impressive network of canals and puquios that they developed is somewhat similar to the filtering galleries found in Spain and the quanats found in the Middle East. The system is composed of open trenches and underground galleries that reach down to the water table and, thanks to a slight gradient in the land, direct the water to ponds or canals for irrigation. The name ‘puquio’ is quechua for ‘natural spring’, although they are sometimes also called aqueducts or filtering galleries (Berghuber and Vogl, 2005).

Wachaques Huanchaco, Trujillo

Humedales Chilca

“Remarkable land use systems and landscapes which are rich in globally significant biological diversity evolved from the co-adaptation of a community with its environment and its needs and aspirations for sustainable development”

Puquios

FAO 2002

Nazca

As hinted at by the word itself, these agricultural systems are a valuable part of societies’ cultural heritage and should be protected as such.

Fig. 14: Traditional techniques for irrigation in extreme environments

Indigenous communities play a key role in keeping these ancient traditions intact despite the strong influences of modern mass production (Koohafkan & Altieri, 2016). Differently to most urban citizens, they live naturally sustainable lives in dialogue with their surroundings. Their agricultural knowledge and techniques derive from this deep understanding of the natural ecosystem that surrounds them and can be seen as a valuable lesson for “sourcing and growing food in sustainable ways and living in harmony with nature”. Although they constitute only “5% of the world’s population”, they can be seen as fundamental “stewards of the environment”. (Farnè, 2019) Together with smallholders and rural communities, they manage more than a quarter of the world’s most biodiverse ecosystems and agricultural land. As stated by Dan Barber in his book ‘The Third Plate’, “it is a question of Values, not just value. That is what explains how the traditional farmers and producers have behaved for generations, and why still today they put tradition, nature, or instinct before technology, choosing to produce better, not just more”. (Barber, 2015).

“The future sustainability of agriculture depends on our adoption of more ecological, biodiverse, local, and socially just farming techniques such as those of smallholder farmers.” Parviz Koohafkan & Miguel Altieri

Fig. 15: The Andenes; stepped terraces for cultivation in the Andes

Fig. 16 & 17: Waru-Waru at Lake Titicaca and Moray terraces; some of the traditional agricultural techniques in the Andes

Fig. 18: The local communities of Amantani island at Lake Titicaca grow crops for their own subsistence

â&#x20AC;&#x153;If we are to thrive in the future, we shall need more resilient, localised, seasonal food systems; more flexible local supply networks and stronger links between city and countryâ&#x20AC;? Carolyn Steel

2.2. URBANISATION AND ITS IMPACT ON AGRICULTURAL LAND

Over the past 50 years, the city of Lima has undergone a process of rapid urbanization that has seen millions of people migrating from rural areas to the capital. In just 65 years (1945-2015), a strikingly high number of people concentrated in the capital city compared to other countriesâ&#x20AC;&#x2122; population distribution. In fact, Lima is home to 34% of Peruâ&#x20AC;&#x2122;s population, and the broader coastal region to 54.6% (Morris, et al., 2017). Four million years ago, in the area where Lima is today, there was only the River Rimac surrounded by oases of vegetation in what was otherwise an arid desert. When the first civilisations settled around the river, they created a system of canals that transformed the desert landscape into a fertile valley. In 1532, when the Spanish ambushed the Inca ruler Atahualpa, they looked for a place to establish their capital. They settled in the Rimac valley, on top of one of the temples that historically controlled the canals. Throughout its history, the city of Lima has undergone three key phases of transformation: Phase 1, First City of the Spanish enclosed by walls (1535-1920); Phase 2, Second City when the walls were destroyed as they were now a hindrance for their expansion (1920-1960). During the second phase, the city of Lima was planned for the first time, with urbanists involved in designing its avenues, airport, industries, and main centre. In the past century, the urban fabric of Lima has

Fig. 19: The evolution of Lima

evolved in an extensive and rapid manner compared to most other cities in the world. In the 1940s, the edges of the city became home to a first wave of immigrants, encouraged to move by the construction of new infrastructure and industrial centres. An example of this can be seen in the informal settlements that grew on the hill of San Cosme in 1946, located close to a new central market where campesinos saw an opportunity to find work (Golda-Pongratz, 2004). Within a decade, these large fluxes of people moving to the city caused the development of many barriadas, where people created informal housing solutions. This is when the Third city, that which this thesis seeks to analyse today, was born. Although characterized by a long and intricate history, it is a relatively young city (only 40-50 years). It has grown to be incredibly large, with an area of 935 km2 that spreads 95 kilometres in length from the Cono Norte to the Cono Sur of the Pan-Americana highway, and 60km in width from the western coast to the inner valleys. These years of uncontrollable urban growth and rapid modernisation created a dichotomous situation of opportunities and conflicts that left a strong mark on Lima’s urban development (Golda-Pongratz, 2004). This widespread urbanization has deprived the city of much of its natural land, crucial for both agriculture, the environment, and citizen’s wellbeing. Over the past century, Lima’s agricultural land has

shrunk from 600 to 125 sq kilometres (FAO, 2014). The greenery that is still present in the city is often private and closed behind ‘club’ walls for those who can afford to enter (De Rivero, 2013). This devastating effect is now reaching the natural valley of Lurin, located in the southern periphery of the city and characterized by a strong natural and historical patrimony. It has been home to agriculture for many years and been the main source of income for those migrating to the city from rural areas. A wide range of crops are grown there – from fruits and vegetables to ornamental plants and fodder. Together with the Rimac and Chillon River basins, these areas were home to more than 5000ha of agricultural land in 2007, that catered for the needs of the city. Their production systems were dynamic and made use of crop rotations to optimize land use. However, rapid urbanization is currently threatening this agricultural landscape, that risks being displaced to areas that “lack the fertility, adaptability and performance of coastal valley soils” (FAO, 2014).

Fig. 20: Considering that each inhabitant would need 8 square metres of public green space, the city of Lima would need to have enough public parks to cover the area of 15 Central Parks. However, the summed area of its Parques Zonales equates to not even 1 Central Park.

Periodo Formativo (1800-200 BC)

Periodo Lima (100-650 AC)

Periodo Ichma & Inca (900-1550 AC)

Fig. 21: Lima’s agricultural area has shrunk from 600 km2 in the early 20th century to only 125 km2 today. “Urbanization has taken out of production some of its best farmland and, in recent years, has claimed large tracts of uncultivated land. Agriculture is being displaced to areas which lack the fertility, adaptability and performance of coastal valley soils”.

1935

1980

2018

Fig. 22

3. HOW: THE PROJECT

3.1 THE CONCEPT

The intense urbanization of Lima has spread in a somewhat informal manner that, with the exception of wealthier districts such as Miraflores and Barranco, lacks greenery and public space. This is now threatening the Lurin Valley, one of the remaining agricultural lands of Lima that is located close to the Sanctuary of Pachacamac and is known for its important natural and patrimonial heritage. With this in mind, the Thesis Project aims to research solutions to protect the valley from the threats of urbanization while strengthening the value of its agricultural landscape in the context of contemporary society. Considering the fragility of the area as something that embodies not only destruction but also regeneration, the project assumes it as a relevant factor for innovation and the development of transformative architectural solutions. The architectural project inserts itself as a buffer

zone that can help to prevent its future urbanization, while at the same time acting as a new centrality for the people of Lima and the local community. In keeping with the idea of protecting the land, the project inverts the approach that is commonly adopted nowadays of removing the original landscape and adding greenery on facades and roofs. Instead, the project takes on a layered approach composed of the existing, Natural Environment of the valley below and a new, Elevated Built Environment above. The two layers dialogue with one another in section, with a series of ramps and devices located in strategic points throughout the site that allow for connections between above and below. Another central idea of the project is the introduction of 3 separate yet co-dependent buildings with complementary functions that create a circular system related to food education, production and

consumption. The Education Building is dedicated to educating visitors on local agriculture and crops with a hands-on approach. The space aims to set up opportunities for visitors to learn about the importance of local food, preserving and enriching the land, managing waste and purifying water, through experiences like workshops. The Production building consists of 4 small production labs, dedicated to producing artisanal products such as chocolate, chicha, natural fabric dyes and medicinal products using the local crops cultivated in the landscape. Finally, the third building dedicated to Consumption is a farm-to-table restaurant where the local produce will be consumed and local products will be displayed. As a result, the three elevated buildings function in relation to one another and the natural layer below. In so doing, they create a new centrality in the city; a recreational district that involves an educational component about the importance of the agricultural heritage of the area. The last component of the project is the introduction of ten pavilion-like interventions, called Attractor Points, that are placed strategically around the elevated catwalk. Similarly to the buildings, these set up a dialogue between the natural and built environment through different architectural and sensory experiences.

Fig. 23: Concept: introduction of 3 separate but codependent buildings to create a circular system focusing on local food

Fig. 24: The proposed functions and their interelation for the creation of a circular system

Fig. 25: The issue and the approach

Fig. 26: Climatic infograph of Lima; an understanding of the climatic conditions of the Coastal region

3.2 SITE ANALYSIS: LIMA AND LURIN VALLEY

Local Climatic Analysis, General Framework, Existing architectural & Urban context

Before developing the architectural project, a climatic analysis of the area and understanding of the solar orientation was carried out in order to assure that the project responds to the local conditions in a sustainable manner. The site of the project is located in the Costa Region of Peru that runs along the West side of the country and touches the Pacific Ocean. It is characterized by an arid and extreme climate and limited irrigation supply. In the Sanctuary of Pachacamac, temperatures of up to 40°C have been recorded on the exposed sand. Lima’s temperature varies by an average of 12ºC to 18ºC (low) and 24ºC to 28ºC (high). The relative humidity is high whereas the average rainfall is low, with an average of 6.4 mm per year. This makes Lima one of the most arid cities in the world and makes it imperative to consider sustainable irrigation solutions for the landscape. Being located in the southern hemisphere, the solar orientation in Lima is the opposite to that found in Europe and it is thus important to consider the North-South orientation for natural ventilation and sunlight. A critical aspect of the climate of the central coast of Peru, particularly in the winter months (June - September), is the phenomenon of thermal inversion, whereby the natural reduction of soilto-air temperatures is reversed by the presence of Humboldt’s stream. That is, instead of the air gradually cooling as it moves away from the ground, the air

near the surface is colder and denser than the air located higher up, thus forming a layer of warm air that is trapped between the cold one on the surface and the even colder layer of the upper troposphere. This produces a “light box” effect, whereby the thermal inversion layer - characterized by a homogeneous mass of low clouds retained by the Andean mountain range - filters the sun’s rays and produces a diffused light of varying intensity. In the summer months (December - March), this phenomenon partially dissipates, producing a sunny, humid and hot climate.

Fig. 27: Localisation of the site with respect to the world

The site of the project is located in the last remaining part of the Lurin Valley where a vast area of agricultural land is still present. The other natural landscapes found in the area tend to be private and belonging to big enclosed complexes. This is common throughout the city of Lima and, unless solutions to control the urbanisation are devised, could be the fate of the remaining agricultural land of the valley as well. The site of the project is located between the large Panamericana Highway (red) and the Antigua Panamericana Sur (orange). The highway is one of the most important of the continent, connecting to both North America above and Chile below. The Antigua Panamericana instead, which runs along the top perimeter of the site, is much more informal and characterized by wide offsets of dirt road that run along its narrow carriage. This is the main and final access route to the site. Public transportation is limited, and the better organized â&#x20AC;&#x2DC;metropolitanoâ&#x20AC;&#x2122; bus system

(green) ends quite far from the site. It is thus important to establish better and more eco-friendly access routes to the site such as an extension of the metropolitano line that would allow citizens of Lima to reach both the new agricultural park, the archaeological site of Pachacamac, and the sea. Similarly, it is important to create safer pedestrian routes along the river in connection with the sea and along the road in connection with the linear park project that is being developed around the archaeological site of Pachacamac.

Previous Pages: Fig. 28: Districts of Lima Fig. 29: Important nodes and connections at the city scale Left page: Fig. 30: Green aread and mobility infrastructure at the scale of the site

Fig. 31: Antigua Panamericana street elevations

Fig. 32: Antigua Panamericana street elevations

agricultural land

private complexes

gas stations

commercial buildings

industrial buildings

swimming pools

Fig. 33: Existing site plan

buildings for demolition Fig. 34 (right): Photos from a site visit

The surrounding context of the site is characterized mainly by the presence of small, commercial businesses such as restaurants and shops, but also industrial buildings (usually enclosed behind walls) and some big private complexes that host families coming from Lima for weekend getaways. The Sanctuary of Pachacamac, one of the most important archaeological sites of Lima of great patrimonial heritage, is located in very close proximity to the site. The low but dense buildings located along the Antigua Panamericana give a sense of how this area is being informally urbanised. As most non-touristic parts of Lima, this area is poor and characterized by rather cheap and simple construction.

Fig. 35 & Fig. 36: Concept idea for connecting the site with its surroundings. Introduction of a bridge and bus stop at the entrance of the project on Antigua Panamericana Sur.

no pavement or crossing for pedestrians (dirt road)

sense of closure and gating from the facades (horizontality)

perpendicular axis with pedestrian crossing (break the horizontality) Fig. 37: Strategy for connecting the site to the Antigua Panamerican Sur and marking the projectâ&#x20AC;&#x2122;s entrance

â&#x20AC;&#x2DC;Nature has a morphology. Water needs to go in certain directions. Trees grow in clusters. They are things we should try in our urbanisations, and to accommodate nature rather than destroy it.â&#x20AC;&#x2122; Ian MacHarg

3.3 MASTERPLAN: THE TWO LAYERS

As aforementioned, the project consists of 2 layers: the Elevated Built Environment (‘Yachay’) and the Natural Environment (‘Inti-chakra’). The two layers maintain very different and independent languages that, however, dialogue with one another. A more linear language based on a 3m grid is introduced for the Built Environment whereas a more organic approach is implemented for the Natural Environment below. ‘Yachay’ (The Experience): At the upper level, the architecture is kept very light and perforated, using local materials such as bamboo and wood in order to reduce the weight of the elevated elements and allow light to filter through to the land. Every 40 meters on average, the catwalk expands into platforms that host either one of the buildings or one of the Attractor Points, urging the visitors to walk around and discover them in a museum-like experience of the derive. ‘Intichakra’ (The Fields of Sun): At the level of the landscape, the project intervenes as little as possible. Rather, it works to further enrich the biodiversity of the site and re-introduce the puquios, one of the traditional agricultural systems used in this arid climate to facilitate irrigation. By dividing the site into 11 megaareas, each dedicated to different kinds of vegetation (e.g. Ornamental Garden, Pre-Hispanic Garden etc.) the

project aimes to create a more diverse ecosystem that could enrich the soil of which is currently being used for vast, monocultural land.

Fig. 38: The two layers and their components

division of site with a linear grid (3 x 3 m)

introduction of an elevated catwalk for pedestrians, leaving the land free for agriculture

Fig. 39: Elevated Built Environment: the design strategies for the â&#x20AC;&#x2DC;Yachayâ&#x20AC;&#x2122;

height variation along the catwalk (3,5 - 10 m)

attractor points at the turning points (on average every 40m)

building platforms placed based on: 1. the acropolitan system of polar coordinates 2. the solar orientation in the southern hemisphere

division of site into macro-areas in an organic manner

connections of the “Inti-chakra” with the surrounding context Fig. 40: Landscape Layer: the design strategies for ‘Inti-chakra’

ramps to access â&#x20AC;&#x153;Yachayâ&#x20AC;?

introduction of puquios, an ancient irrigation technique

positioning of trees based on the architectural axis

1. admire 2. look down 3. interact

4. relax 5. look out 6. rise up

7. experience 8. contemplate 9. purify

Fig. 41: â&#x20AC;&#x2DC;Yachayâ&#x20AC;&#x2122; - elevated masterplan

10. play 11. descend 12. education

13. production 14. consumption

1. bridge 2. entrance 3. parking

4. pre-hispanice garden 5. ornamental garden 6. community garden

Fig. 42: â&#x20AC;&#x2DC;Inti-chakraâ&#x20AC;&#x2122; - landscape masterplan

7. cactus & tuna 8. animal farm 9. wachaques garden

10. greenhouse garden 11. medicinal garden 12. fruit trees garden

13. plantation garden

June 21: winter solstice

Fig. 43: Shadow analysis on the landscape layer â&#x20AC;&#x2DC;Inti-chakraâ&#x20AC;&#x2122;

September 23: spring equinox

December 21: summer solstice

March 23: autumn equinox

bridge over antigua panamericana sur

Fig. 44: Site Cross Section 0

ornamental garden mega-zone

‘admire’ attractor point

education building

‘descend’ attractor point

consumption building

production building

‘rise up’ & ‘experience’ attractor points

wachaques mega-zone

‘relax’ attractor point

southern ramps

‘look out’ attractor point

Fig. 45: The ‘Yachay’ - Exploded Axo

1. admire

2. look down

3. interact

4. relax

5. look out

6. rise up

7. experience

8. contemplate

10. play

11. descend Fig. 46: The Attractor Points

timber railing (60 x 60 mm)

perforated timber deck (holes 100 mm)

secondary beams (100 x 100 mm)

primary beams (200 x 200 mm)

columns & bracing (200 x 200 mm)

Fig. 47: Elevated platform structural system

Fig. 48 & 49 (next page): ‘Yachay & Inti-chakra’; the Built & Natural Environments coexisting

Fig. 50: The Central Core Area of the project

Fig. 51: Zoom in plan of the two layers

86 ORNAMENTAL GARDEN

PRE-HISPANIC GARDEN

ANIMAL FARM

WACHAQUES GARDEN

GREENHOUSE GARDEN

Fig. 52: Ecological mapping of the proposed biodiversity at the ‘Inti-chakra’

87 COMMUNITY GARDEN

TROPICAL GARDEN

ROOT VEGETABLES GARDEN

MEDICINAL GARDEN

FRUIT GARDEN

PLANTATION GARDEN

education

Fig. 53: Panoramic View from the entrance of ‘Yachay’

production

the sacred way

consumption

â&#x20AC;&#x2DC;Three separate but complementary buildings that, in close relation with the agricultural land below, create a circular system based on the education, production and consumption of local food.â&#x20AC;&#x2122;

3.4 THE THREE BUILDINGS

The three buildings form the core of the project: the farm-to-table restaurant dedicated to ‘Consumption’; the chocolate, chicha, medicinal and textiles labs dedicated to ‘Production’; and the raised gardens that accomodate workshops dedicated to ‘Education’. The three buildings work in dialog with one another and with the surrounding landscape, forming a circular food system that encompasses education, production and eventually consumption. The placement of the three buildings is not arbitraty. It is based on optimum solar orientation in order to benefit from natural light and ventilation, and on the acropolitan system of polar coordinates. This is based on the human viewpoint, taking the entrance to a site as the reference from which all optical perspectives start. In this way, a person entering the site is able to visually control all the constructions from a single point. Gaps between buildings are meticulously choreographed and limited to a minimum, the elevation of one building immediately following its neighboring one. What is more, emphasis is placed on the Sacred View, an uninterrupted view towards the the natural valley and agricultural fields that form the basis of the project. Although we worked with three separate buildings, we tried to approach them using some common principles. The first of these is that the buildings break the grid of the elevated platforms to rotate in response to the solar orientation. This rotation forms the basis of the architecture, as it is the intersection between their angle and the angle of the linear platform that articulates the main expression of each building. In keeping with the idea

at the masterplan scale, the buildings are placed in an elevated built environment, with a more open ground floor in respect of the surrounding landscape. Simple materials are adopted, working with permeable façades and detached roofs that allow for natural ventilation to occur.

Fig. 54: The Acropolitan System for placing buildings

Fig. 55: Strategic orientation of buildings according to sun path

rotation of buildings in response to the solar orientation

elevated built environment vs open ground floor

Fig. 56: Design strategies for the three buildings

elevated catwalk shaping the architecture through intersections

detached roof and permeable facade for natural ventilation

Fig. 57: The three buildings are at the central core of the project

BUILDING A: EDUCATION

1. Archive & Seed collection 2. Water purification 3. Waste management workshop area

Fig. 58: Ground Floor Plan

4. Elevated Catwalk 5. Reception 6. Sierra workshop space 7. Selva workshop space 8. Costa workshop space

Fig. 59: Elevated Floor Plan

Fig. 60 & Fig. 61: Section AA’ & Section BB’

The first building related to local agriculture is that of education, imagined as a space where locals and tourists can learn through a handson experience. The elevated platform houses workshop areas dedicated to the different regions of Peru, where the crops of each area are grown. The ceiling heights are defined by the altitudes of the different regions, therefore rising up as you go towards the Sierra or mountains. These spaces are kept free of services which are located in the linear strips between them. At ground level, it is the central axis that takes on the more closed character, with a linear bamboo display system that houses the building’s seed archive. In this sense, it is the antithesis of the floor above. The buildings can be seen as an ‘open architecture’ where both the view and the climate can be felt from the inside. No windows are introduced but rather the openings are kept truly open to the surrounding nature. Similarly, the perforated façade allows for a visual glimpse of the agricultural fields.

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Fig. 62: Elevation

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Fig. 63: Detail of facadeâ&#x20AC;&#x2122;s materiality

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corten steel cladding (50 mm)

roof beams (400 x 600 mm - 200 x 300 mm)

columns (400 x 400 mm)

timber flooring 150 mm

primary (400 x 600 mm) and secondary beams ( 200 x 300 mm) slab structure Fig. 64: Structural System

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The three buildings use the same structural and material language, with alterations in response to their different dimensions and functions. The walls are not structural in any way but rather characterized by a perforated bamboo system. The support is carried out by the columns, placed 6 meters apart in response to a grid that was drawn for each building. These carry the loads from the primary and secondary beams that are 60 to 40 centimetres deep respectively. Gaps between the columns and roof beams allow for natural ventilation to occur. Other than bamboo and wood, the only manufactured material that is introduced is the corten steel of the roof, which still remains true to the use of simple and cheap materials.

BUILDING B: PRODUCTION

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1. Harvesting platform for farmers

Fig. 65: Ground Floor Plan

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5. Chocolate lab 6. Chicha lab 7. Medicinal herbs lab 8. Natural textile dyes lab 9. Elevated catwalk Fig. 66: Elevated Floor Plan

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Fig. 67 & Fig. 68: Section AA’ & Section BB’

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This building takes on the theme of agriculture in relation to local production techniques and is thus located at a corner turn of the elevated walkway in order to define four laboratory spaces. The relationship with the walkway is one of openness and dialogue, with the walls located along the walkway left open to give each lab a direct relationship with the outdoors. The labs are designed to be flexible spaces that can be rearranged based on the kind of produce one is working with. At ground level, the building responds to the intermediate step between the agricultural land and the production, with a wooden platform where farmers can sort their produce and store their agricultural tools. A spiral staircase is located at the heart of the area, creating a direct relationship with the elevated labs above.

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Fig. 69: Elevation

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Fig. 70: Detail of facadeâ&#x20AC;&#x2122;s materiality

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corten steel cladding (50 mm)

roof beams (600 x 400 mm)

columns (400 x 400 mm)

timber flooring 150 mm

slab beams ( 600 x 400 mm & 300 x 200 mm)

Fig. 71: Structural System

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The material and structural language remains the same, with the adoption of wooden beams to support the floor slab and the corten steel roof. The inner wall located towards the walkway is left free and supported by a primary beam. The outer walls are sometimes left free to create uninterrupted views to the landscape, with a 1 metre balustrade using the same bamboo of the walls.

BUILDING C: CONSUMPTION

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1. Kitchen storage & fridge area

Fig. 72: Ground Floor Plan

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2. Restaurant 3. Open kitchen & Bar 4. Elevated catwalk Fig. 73: Elevated Floor Plan

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Fig. 74 & Fig. 75: Section AA’ & Section BB’

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The last of the three buildings, also in regard to agricultural processes, is Consumption. This sees consumption not as a simple restaurant and food shop, but as an immersive experience in relation to the land and the architecture. The walkway is kept free along the central line of the building with a skylight and the two end openings towards the landscape marking its significance. The building leans down towards the landscape, creating a direct access from the land. The user is giving the option to walk up the ramp or climb up the stairs, with a linear display system that runs along it and allows views into the restaurant and its local products. The kitchen is left visible to the guests, in order for them to view how traditional plates are prepared. As with all buildings, the ground floor is open to the landscape, with only the two corners that touch the ground being cladded with bamboo.

PRODUCED BY AN AUTODESK STUDENT VERSION

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Fig. 76: Elevation

Reception

Costa

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Fig. 77: Detail of facadeâ&#x20AC;&#x2122;s materiality

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corten steel cladding (50 mm)

roof beams (600 x 400 mm)

columns (400 x 400 mm)

timber flooring 150 mm

slab beams ( 600 x 400 mm & 300 x 200 mm)

columns (400 x 400 mm) Fig. 78: Structural System

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Being characterized by one large space rather than two or four spaces as in the case of Education and Production, the beams span across the whole structure and are thus left visible along the skylight. The diagonal line of the building is expressed through the bamboo cladding, while the columns extrude down to the land for support. Interesting games are created as the diagonal rises in the opposite direction on the faรงade behind it, thus creating an alternation of closed and openness.

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4. CONCLUDING REMARKS

Growing out of a desire to preserve the fertile land of the Lurin valley from the rapid urbanization of the city of Lima, the project inserts itself as a protective buffer zone along the Antigua Panamericana. However, it does not limit itself to this margin but spreads out in strong dialogue with the landscape. In so doing, it involves different components of the food system, from growth and harvesting to production and consumption. Its ambition is not to maximize the productiveness and thus economic value of the land, but to create a consciousness that gives it a more cultural value. The experience is at the core of the project, creating awareness about the value of this fertile valley in the local community and daily visitors. Each architectural component, from the buildings to the platform to the trees, contributes to the overall vision of educating through experience. This is emphasized by the museum-like experience of the space, which encourages the user’s curiosity and drives one to move throughout the space. Although elevated out of respect for the natural landscape, the architecture works with connections, varying heights, and openness in order to set up a playful interaction with it. It is designed using simple and local construction techniques that sit in harmony with the natural valley. The three buildings, although separated, work in a symbiotic and complementary manner with one another, creating a circular system and allowing

visitors to have a glimpse into different experiences; from crop harvesting, to waste management and small-scale production. The project’s exploration of the periphery of the city as a territorial context where one can initiate dialogues between the built and natural environments brings out the inherent value of peri-urban agriculture in modern society. The areas at the edges of cities are in many ways ideal for local agriculture as they are located in close proximity to existing infrastructure. If well integrated with the fabric of the city, they can be key drivers of resilience and sustainability. After 50 years of rapid expansion, the city of Lima needs to reaffirm the value of green space and agriculture that formed a strong part of its history. Peri-urban agriculture can play a key role in this, helping to green the city both aesthetically and environmentally. However, even more than in the past, fertile land and water for irrigation are a rarity that must be properly treasured and maintained. The challenge is thus to set up the conditions to protect and enhance the value of the land, realizing its potential to generate a wide range of benefits for society. In recent years, the local administrations of three districts in Lima incorporated agriculture in their urban planning schemes, “sometimes for civic beautification” (FAO, 2014). These results give a taste of a new approach towards agriculture and hope for a greener future.

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â&#x20AC;&#x2DC;Empathy is essential for uncovering deep insights and ultimately creating novel, game-changing products and services.â&#x20AC;&#x2122; Maggie Zhang, IDEO

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ANNEX: INTERVIEWS

CHICHA, AREQUIPA What contact do you have with the producers? How do you decide which producers to use? Well we have several direct contacts with the Colca area, above all. We have some cheese producers - panorganic cheese – quinoa producers, cui producers. It’s like communities that have formed an association. Each one brings their product and there is an NGO that helps them to work. The NGO just makes the connection. In regard to quinoa and cheese, we have been working for years directly with the Colca producer, with no intermediaries. Does that mean that all these products are organic? Yes they have certificates. For example, we buy alpaca directly from Colca and it is certified organic. We also have some plants here in Arequipa that don’t have organic certification, but we know that it is a pesticide free product. I also buy avocado from a local producer, it is not something from the market but something from his own trees. We buy them directly here from Arequipa. So the products are all regional?

Yes of course. The Chicha concept is regional cuisine. Most of the iingredients have to be from the area. And the products vary throughout the year, throughout the seasons. For example, we have some liqcha cannelloni on the menu, which is the quinoa leaf. It is very popular here in Arequipa. But since it is the rainy season now, we have to remove it from the menu. We also use some very typical Arequipa pears, the small ones, but only in January, February and March. In April we change the menu again. Do you think that customers who come to eat are interested in that aspect or only in gastronomy? The national client not so much. They are happy that you respect the session. They respect Peru, but they do not value the ‘national’ as much. Who values it more is the foreigner. Because unfortunately, in other countries there is already so much mass production, and here we are working a lot with the smaller scale and the local product. For example, I can get the pear all year round but it is not the same pear. The best season for the cameron is September. Customers come now asking for the camerones, but I go to the table and say sorry but it is not the time of year. We have a dish that is made with potatoes that we select according to the season. The same dish with an ingredient that varies. There are customers who come

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to the kitchen to see how we work. There are clients who arenâ&#x20AC;&#x2122;t interested in any of that. However, it is not common in all restaurants here to have this focus on local productsGastonâ&#x20AC;&#x2122;s idea is to eliminate the middle man. Why? For example, I buy potatoes from the producer for 1 sol, and sell them to you for 3 soles. Who is taking the money? Me. Who is making the most effort? The producer. Who is going to eventually stop planting potatoes to look for another job with better condition? The producer. And what Gaston wants is for producers to not lose their precious role in agriculture. Some producers have been sowing potatoes for generations and want that to continue. If I pay them those 3 soles directly, for quality, it will give them economic security. Better education and nutrition for them and their children. They can form an association like that of the cheese producers. So they grow, but remain local and maintain their quality. This is happening with octopus: two years ago the octopus here cost 15 soles. Someone came from China who is exporting all the octopus and made prices sky-rocket to 35 soles. We have to follow the market, but it is what we donâ&#x20AC;&#x2122;t want. The same happened with quinoa too: before it cost 10 soles, now 20. And this is the reason why producers produce more. If before they grew 100 kilos, now they grow 150 kg. The scale grows. The chicha concept is

Fig. 79

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the region. Not everything, but 95% of our products are of the Arequipa region. And Gastón is now wanting to take a step further, outside of the towns, to see what they grow there. Like what Virgilio is doing with MIL, using everything from the area to create dishes. Ours is not avant-garde cuisine like his, but regional cuisine staying with the traditions. Do you have the same values in Chicha Cusco? Yes, the ingredients are from Cusco. They also serve ‘rocoto relleno’, but it is not the same one that we make here. It is a’ rocoto cusco-eno’, always respecting tradition. We always respect tradition, with a twist. Improving some techniques, flavors. We have a 45-course menu that varies throughout the seasons. With so many dishes, how do you ensure all the ingredients in the kitchen don’t go to waste? We buy the products daily, a strong benefit of having local products. For example, for the camerones, we work with two producers, called Germania and Olga. And if one only has 3kg, the other gives us the remaining amount needed. We have worked with Germania for nine years, and with Olga for five. They are like a family, we have a good friendship that has grown with work.

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MATER INICIATIVA, CENTRAL RESTAURANT, LIMA We are interested in the interrelationship between education, production and consumption of food. Could you speak to us about your experience integrating the research work of Mater Iniciativa with the gastronomic work of Central? Dan: I think what we really focus on is to create a gastronomic experience in which we can generate this type of reflection within the guests. One of the goals here is that when you enter here as a guest, you leave in a different way, that can be that you’re tickled by your senses, emotions, or whatever. The idea is not to understand more than 250 ingredients but to start reflecting about all these components: from the building itself, the architecture, to the plate it is served on, to the type of ingredients. You start reflecting that this is something different to what I’ve experienced before. For us I think our education is an integral part of our experience. We don’t teach, but its inherent in the things we try to create. One of the really important components is coherence. We don’t just look at the end product but think that every single component contributes to the bigger thing we are doing. We try to establish a clear philosophy to share with the guests. I think one component of education in which we do actually provide more classes is in

Fig. 80

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the agricultural fields of MIL, where we try to provide trainings on how to produce naturally. But that’s the only thing where we have ‘old-school’ education in a more direct manner. Ines: We try to see everything as a symbiotic system. The restaurant is the last part of the food chain but at the same time it is part of the system. In Europe for example you see a lot of restaurants are just in contact with the distributor, not even the producer. Here we try to go from the last part of the chain to the beginning of the chain and see what is happening. For example, Dan is doing the traceability project of Central to see where all our producers come from. That for me is an extra effort that the restaurant is doing to go to the beginning of the food chain and see what is happening. One of the Consumption spaces of our project will be a farm-to-table restaurant that uses local produce grown in the Lurin valley. What are some points you think we should consider when designing this? Ines: One thing I think is very important is the concept of farm to table. It could be something easier to do in Europe or the US, but if we analyse how the logistics work in Peru it is very difficult. I would try and extrapolate how we think about it in Europe to a country like Peru. The concept could be

different. It doesn’t have to be something isolated but connected also with the experience. How do you want to communicate this farm to table concept to the client? Also, it is very important to consider who you will communicate this experience to. It all depends on who your public is. For example, if we tried to change central to a larger scale it wouldn’t work as well because what we are trying to do is to create a consciousness in our guests about how the food biodiversity is, and how many products you can find here. The Peruvian guests for example, compared with international guests, can understand this value better. In MIL you can more easily use local produce as you are located next to the source (the Chakra). What about the urban context of Lima? What is your farm-totable process here? Dan: Here you have, from my experience, the biggest challenges. The most obvious one is water access for the urban context. We are forgetting that this is a desert. The areas where you see greenery are the areas where there is more money and more water access, like San Isidro, Barranco and Miraflores. If you go to the outer edges, most probably Pachacamac as well, the irrigation systems are quite limited. Here in Lima we work with products from all around Peru. It is not limited to here; it is from all the different regions.

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And because of this the scale is really complex. There is not one clear cut answer to transportation. It’s always about making decisions of what works and what doesn’t. A really important component is accepting where you want to position yourself as a restaurant or as a concept. We positioned ourselves as a restaurant with quite an international audience and a global outreach and we want to make an impact within these things. Every step you have to think ok I’m growing in this direction but what does it entail in my producer relationship? First, we try to work directly with producers but I would be lying if I said that everything comes from the small producers because it’s not possible. A lot of things come from distributors. And it’s part of this project now to learn about the producers they use. As a restaurant you can decide to who am I giving value and money? Don’t aim to be 100% farm to table. Aim to have a functioning, sustainable restaurant where guests are happy with the strong foundations and values which you have. Ines: In MIL we’re working with Andean cuisine, so most of the products we’re working with grow in that type of ecosystem. The tomatoes come from Arequipa. Some ingredients come from the outside, but generally you are located in the ecosystem. So it is different because you are in the centre of one of the biggest biodiversity cultures of the world and you’re trying to transmit all of that biodiversity through

the ingredients. There would be no sense of making Central all about the way of cooking of the Amazonia because you’re not going to be able to get all these ingredients. Your culinary excellence has brought you to cater for a specific target group. Considering that we will be working in a peripheral context, how would you suggest altering your concept for a wider target group? Dan: You can’t create a project without knowing its consumer. You can put 50 Peruvians here in the Central experience and a lot of people might not be very happy with it. You have an experience which for us has a lot of value but for others doesn’t. So, you always have to think of the values of the group you’re working with. You can’t focus on everyone. Perhaps be open for everyone but not try to please everyone because you’re never going to manage. Think of the values of the group you’re working with, your identity; how can we mix these two in a way that makes both us and the consumer happy? The important thing is to decide who are you working with and how you can find a way to please them while doing what you like. What brought you to want to add a research centre (Mater Iniciativa) to your project? What were the biggest challenges you encountered when you added

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this unique space for experimentation and research? Dan: We started in 2013 out of a curiosity for the fact that there are way more products here in Peru and really few things we actually know about them. So it started with a curiosity about getting products from the Peruvian territory into Lima, displaying them in a restaurant and promoting their continual production. Mater iniciativa is the perspective in a way. If you’re only in the kitchen then you are perceiving the ingredient for what you can do technique-wise with its flavour. But once you go outside the kitchen and start getting in touch with producers, your perception of the product you’re working with changes a lot. It starts to create a value for it in which taste is not necessarily the primary component. There might be a really important story. A value that you wouldn’t have come across if you were just in the kitchen. In the kitchen the potato is suitable for frying. Once you get out, there’s a lot more to discover.

as a guest. How can a chef really go a step further than what’s on the table? Dan: The concept of the restaurant is changing. Now what you can eat in Peru, you can eat in Denmark and in Singapore. So, what makes a restaurant unique and an experience unique? I Mater’s mission right now is going more local and getting loose of the global. Getting an experience from here. In MIL what they try to do is bring people out to the agricultural fields. There are certain tours in which we go recollecting products with them before they go into the restaurant. I think in the coming years, we will be focusing more on these kinds of experiences.

What are your future plans for Mater Iniciativa? What other activities and services would you consider adding to expand your work? Ines: To start thinking about the experience as not just something you are going to enjoy, but something that could have thousands of more things that impact you

Fig. 81

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CHAQCHAO, AREQUIPA Do you still have a contact with the producer? Where do you source your beans? We procure our cacao from Quillabamba in Cusco but we donâ&#x20AC;&#x2122;t work directly with the farmer, we work with a cooperative. It has an OKEO guarantee as organic and fair- trade. The cooperative is the group of these farmers that together as a community work the organic certification, the processing of the cacao and send us the product in this stage. It arrives to us as unpowered cacao, cacao butter. And we get our sugar from the cooperative Naranquillo which is also certified organic. Can you tell us a little more about this cooperative that you get the product from?

Fig. 82

Cooperativa Machu Picchu foods is the biggest cooperative in the south of Peru. Quillabamba is the one we like the most, but there are other 13 departments in la convencion only producing cacao. Fair trade means that there is an entity that has established the value of this cacao at 4$ a kg therefore we have to buy it at that price. There is no negotiation. I still happen to think its underpaid. A lot of work goes into it. Cacao growth is an all year- round job. They donâ&#x20AC;&#x2122;t get holidays, they will work all year round

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because cacao grows in tropical weather in which we have the dry summer, the wet summer, the moist summer, and a couple of days of cold. Just days. It’s an all year-round business to grow cacao. And how large is this cooperative? They work also in China, Switzerland, Germany, the US. They are the main ones that are going to transport cacao out of Peru to other places. That is actually why we buy our cacao in dollars. Because they sell so much cacao to other countries that they don’t have much to stay in Peru unless we’re willing to pay the same amount. The same thing happened with quinoa. We have to buy it as though they were selling it to the US. There is no Peruvian value because they will sell all of it abroad anyway. We just don’t pay as much transportation as they do but the transportation is managed by a different company that is in charge of transportation. With our final project we also want to change people’s perception of agriculture and have people recognise the importance of it through workshops. As a leisure activity to make everyone more aware. Do you have any suggestions for us from your work? Are people actually interested?

They aren’t interested until they arrive, they don’t really know what they come for. What they know is there’s going to be chocolate involved. Sound like fun, let’s get in. Then we start talking and I get them involved. I cannot tell you the amount of times people have told me you have changed my mind about chocolate, and I tell them this should change your mind about everything you eat. They say I will start reading the ingredients of the chocolate I buy, and I tell them you should start reading the ingredients of everything you eat. Here in this bar, we have sugar, whole milk, cacao butter, cacao mass, vegetable fats. They don’t tell you that this is palm and sunflower oil. They used to write it 6 months ago: they don’t anymore. Emulsifiers, soy lecithin and polyglicerin...and artificial flavourings. Sugar is 70% of it, cacao butter you don’t know. It is interesting that what attracts them is that chocolate is involved. You do need to do something to attract them in order to learn. Exactly, they don’t know what they show up for. We get them here, we see the ingredients, we taste, it’s a very hands on process, we smell, we put cacao butter on our skin, we talk percentages, industry, we talk everything. If you noticed our manufacturing kitchen for the laboratories is behind glass walls. It’s because we have no secrets. There is no secret recipe.

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10. Fig.10: Bohn, K. and Viljoen, A., 2014. ‘Second Nature Urban Agriculture’.London: Routledge 11. Fig.11: Koohafkan Parviz, Altieri A. Miguel 2016. ‘Forgotten Agricultural Heritage Reconnecting Food Systems and Sustainable Development’. New York, Routledge. 12. Fig.12: Strub, R. and Volonasi, A., 2020, ‘Peru’s complex topographies and climates’ 13. Fig.13: Bocchi, S., 2015. ‘Zolle’. Milano: Cortina. 14. Fig.14: Canziani Amico, J., 2007, ‘Paisajes Culturales y Manejo Territorial en el Peru’. Lima: PUCP. 15. Fig.15: Strub, R. and Volonasi, A., 2020, ‘The Andenes; stepped terraces for cultivation in the Andes’, Colca Canyon, Peru 16. Fig.16: Koohafkan Parviz, Altieri A. Miguel 2016. ‘Forgotten Agricultural Heritage Reconnecting Food Systems and Sustainable Development’. New York, Routledge. 17. Fig.17: Lianne, M., 2019, ‘Tiered terraces’, [Available at]: <https://www.nationalgeographic.co.uk/ travel/2019/03/photo-story-high-peru-andes> 18. Fig.18: Strub, R. and Volonasi, A., 2020. ‘The local communities of Amantani island at Lake Titicaca grow crops for their own subsistence’.,Amantani,Peru 19. Fig.19: De Rivero, M., 2013. ‘Lima, una ciudad joven construyendo su futuro’. TEDxTukuy. [Available at]: <https://www.youtube.com/watch?v=o-9c24to68&feature=youtu.be> 20. Fig.20: Ibid. 21. Fig.21: Canziani Amico, J., 2007, ‘Paisajes Culturales y

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Manejo Territorial en el Peru’. Lima: PUCP. 22. Fig.22: Strub, R. and Volonasi, A., 2020. ‘Birds eye view of the Lurin Valley’. 23. Fig.23-53: Strub, R. and Volonasi, A., 2020. ‘Project Drawings’. 24. Fig. 54: Tournikiotis, P., n.d, ‘Athens, Acropolis III, after 450 B.C. Plan.’, [Available at]: <https://www. doxiadis.org/Downloads/archit_space_anc_greece_ book.pdf> 25. Fig. 55-78: Strub, R. and Volonasi, A., 2020. ‘Project Drawings’. 26. Fig.79: Strub, R. and Volonasi, A., 2020. ‘Chicha, Arequipa’., Arequipa, Peru 27. Fig.80: Central Restaurant, 2020, No Title [Available at]: <https://www.instagram.com/ centralrest/?hl=el> 28. Fig.81: Hirose, E., 2018, ‘Central Restaurant’. Domus 29. Fig.82: Strub, R. and Volonasi, A., 2020. ‘Chaqchao, Arequipa’., Arequipa, Peru