PROJECT ONE REINFORCING PLACE
MARKET SCALES
1870
SMITHFIELD ON FILM
1890
1960
As the largest and oldest meat market in the EU, Smithfield Market has been in existence in various guises for over 800 years.
The proximity to The City of London makes the area a hub for commuters. Pedestrian routes from Farringdon to Ludgate Hill cut straight through the market. Walking 5min
0800
The new Farringdon Crossrail link when completed will have 140 trains per hour and connection to three airports within an hour. It can be seen as London’s check-in-lounge.
Walking 10min
“Where can you go at half past four and get a traffic jam? Come to Smithfield.” Customer
Underground Stations
A MEAT MARKET
0600
The traders buy carcasses and cut the meat on-site. Animals used to be slaughtered in the basement, but this moved away due for food hygiene reasons. The market itself is wholesale, selling to trade and domestic customers. Recently, there has been less interest form supermarkets, who choose to source their meat from larger suppliers.
“There’s nothing here you cant get, from a lot of pigeon up to a side of beef.” Trader
[NO MORE] MARKET
1400 It is extremely unlikely that the market will survive in its current capacity. The original general market has already closed and is due for [heated] redevelopment. Once Farringdon Crossrail is in place, the pressure to relocate the traders will be even greater.
“We’re not interested in the move... We just have to change with the times.” Trader
1400
0600
In terms of capacity utilisation, having such a large scheme closed during the working day, in central London, is open to a great deal of scrutiny.
[DIS] CONNECTION
Smithfield is at odds with its surroundings. It is in an area dominated by accountants, bankers and barristers. Operating a wholesale meat processing market within such a context is somewhat archaic, a concept born from when there was a far greater connection between the city and its food supply.
MARKET TRADERS
HAULAGE
COMMUTERS
CITY WORKERS
Other than a few bleary-eye clubbers, few people have any idea about he nocturnal world inside Smithfield Market.
A SUSTAINABLE KIOSK
Setting up and re-locating the kiosk
RE-THINKING DEFORMED VEGETABLES
“These vegetables are like pieces of art.” Lea Brumsack UglyFruits.de
“Most food is wasted purely for cosmetic reasons.” Elizabeth Braw The Guardian
40%
90,000 TONNES
“Consumers don’t want ugly fruit, because [they] are not familiar with it.” Moritz Gluck UglyFruits.de
Globally 40% of misshapen fruit and vegetables are wasted. In the UK this amounts to 90000 tons of landfill waste per annum. Addressing this is an essential part of our global food security challenge.
PLACELESS
In order to adapt to demand, the kiosk can be relocated and new ones put in place where ever required, depending on demand. The location along major pedestrian routes allows food to be bought on the way home and eaten fresh.
ADAPTING TO DEMAND
Opening hours are Dependant to supply of fruit and vegetable and demand in a specific area. The opening and closing of side panels reveals how much stock is available at any time.
The architecture is formed by the fruit boxes of the wares sold. One day it may be flowing out onto the street and the next only a few small crates.