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THE STORYTELLING
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THE MENTAL MAP WORKSHOP
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THE DIGITAL APPROACH
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PERMACULTURE
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PERMACULTURE DESIGN PRINCIPALES PERMACULTURE DESIGN PRINCIPALES 1. Observe and interact 1. Observe andand interact 2. Catch store energy 2. Catch store energy 3. and Obtain a yield 3. Obtain a yieldself regulation and accept feedback 4. Apply 4. Apply acceptresources feedback and services 5. self Useregulation and value and renewable 5. Use and value renewable 6. Produce no waste resources and services 6. Produce no waste 7. Design from patterns to details 7. Design from patterns tothan details 8. Intergrate rather segregate 8. Intergrate rather than segregate 9. Use small and slow solutions 9. Use small and slow solutions 10. Use and value diversity 10. Use11. and value diversity Use edges and value the marginal 11. Use12. edges and value the marginal Creatively use and respond to change 12. Creatively use and respond to change
PERMACULTURE
PARALLEL ECONOMY
HOW?
PERMACULTURE
ABOUT PERMACULTURE
Z
Z
ETHICAL DESIGN SYSTEM
ZONE 00 People
Supplying our resources in a sustainable way Earth care, people care, fair share
s ea bservation an al o df re inu nt lling or settle we
Z
Z
es tre m ed syste ed the se of rt pa
ZO
ZO
A system of cultivation intended to maintain permanent agriculture or horticulture by relying on renewable resources and a self-sustaining ecosystem.
d areas arme unh l a thering, wood cuttin tur d ga g fo Na foo 5 r fu d l i E el, N visited areas l a n 4W o t se hat si a E c lfs c N t i ll f 3O or s i v n e e l t y E n m i m s ana s N e ge O 2L d ar NE eas needin r A O 1 gc E o N O E 0 House, d ON
its t vis en qu t en m
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PERMACULTURE DESIGN PRINCIPALES 1. Observe and interact 2. Catch and store energy 3. Obtain a yield 4. Apply self regulation and accept feedback 5. Use and value renewable resources and services 6. Produce no waste 7. Design from patterns to details 8. Intergrate rather than segregate 9. Use small and slow solutions 10. Use and value diversity 11. Use edges and value the marginal 12. Creatively use and respond to change
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en Kolpa Architecten rmarket
Park is a spatial development model for a Landscape ed in the Metropolitan parks of the Randstad. The capes, once the icons of our food production, are er city locations and are under pressure of rising imate changes. Can these areas play a new role in n need of in the Randstad population which today t nationalities, and culinary van food Bergen Kolpatraditions? Architecten
Park ket balance has Supermarket been set up around food and its
rs and is projected in the agrarian park landscape Park Supermarket Park is a spatial development model for a Landscape n good accessible locations like Midden Delfland Supermarket situated in the Metropolitan parks of the Randstad. The erlying soilDutch types (peat and clay), new polder landscapes, once the iconsclimate of our foodzones production, are locationswater and arelevels under pressure of rising now tropical) situated in inner city rranean and and raised an water tables and climate changes. Can these areas play a new role in ape is introduced where theof contents ofpopulation a food and recreation need in the Randstad which today knows 170 different and nationalities, anddepartment culinary traditions? ermarket are cultivated sold.food Each istic growing conditions product types suchfood asand its The Park Supermarket and balance has been set up around Randstad consumers and is projected the agrarian landscape rise on water terraces, Tilapia fish in inbasins andpark kiwi' of the Randstad. On good accessible locations like Midden Delfland ng undulating fruit walls. The of zones on underlying soil climate types (peat household and clay), new climate and based (moderate, mediterranean and tropical) and raisedas water levels an market is supported by old techniques such entirely new landscape is introduced where the contents of a ng snake contemporary walls and more contemporary as supermarket are cultivated andsolutions sold. Each department characteristic growing conditions types such as ray 'roofs'knows and its floor heating on the basisand ofproduct thermal Pandan-en Risotto rise on water terraces, Tilapia fish in basins and kiwi' s and avacodos along undulating fruit walls. The climate household of the outdoor supermarket is supported by old techniques such as snake walls and more contemporary solutions as in smallwarmth plotsaccumulating of one hectare each Par Supermarinsulating water spray 'roofs' and floor heating on the basis of thermal the need for diversity of food of the consumer warmth.
p h nsights in Because agrarian techniques. Randstad inhabitants of its set up in small plots of one hectare each Par Supermarble to consume recreate new Park ket is ableand grow with the needin foradiversity of food of the consumer and the renewing insights in agrarian techniques. Randstad inhabitants 1st century.
Farm in the city could be supermarket of the future PACKING FRUITS
CATTLE/DAIRY
VEGETABLES
Farm in the city could be supermarket of the future GRAINS
CATTLE/MEAT
HORTICULTURE
PACKING CATTLE/DAIRY
FISH
CATTLE/MEAT
FISH
FRUITS
GRAINS
SPICES
SPICES
HORTICULTURE
COCOA/SUGAR
RICE
POULTRY
POULTRY
VEGETABLES
RICE
COCOA/SUGAR
CASH DESK
NUTS/SEEDS/OLIVES CASH DESK
NUTS/SEEDS/OLIVES
CASH DESK
CASH DESK
CASH DESK
CASH DESK
will in this way be able to consume and recreate in a new Park landscape for the 21st century.
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WORKING CYCLE
SELLERS
IMMIGRANTS
EXPERIENCED PERSONELL
AGRICULTURE
SURROUNDING USES (MARKETS ECC.)
PARMACULTURE
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THE WORKING SECTORS
FOOD STREET
APPLICATION FOR FINDING SERVICES, NEEDS ETC.
EXCHANGE OF OFFERS
BUYERS
TIMEMONEY
PRODUCING CYCLE
MERCHANDISING CYCLE
FOODMARKET
SELLERS TIME MONEY
LABOUR IMMIGRANTS
PARALLEL ECONOMY
PARMACULTURE
PARMACULTURE
FOODMARKET
APPLICATION
TIMEMONEY
BUYERS
SUPPLIES
1ST PHASE APPROACH
DEC
FEB
Planting / Resourcing Labour Street Market Agriculture Planting / Resourcing
SEP
Street Market
SEP
MAY JUL YEAR 01 JUL
SEP
DEC
JAN
Agriculture
Street Market
SEP
Selling
Street Market
Labour
Street Market
FEB
Planting Resourcing
Agriculture
Planting Resourcing
Agriculture
MAR Winter Season
JAN YEAR 05
MAY JUL YEAR 05 JUL
SEP
MAR APR
Selling
APR
Selling
Summer Season
Planting Resourcing
Agriculture
Labour
FEB
AUG
AUG
Labour Agriculture
DEC
OCT
Planting / Resourcing
Winter Season
YEAR 05
NOV
Labour
APR
FEB
Planting / Resourcing
SEP
Summer Season
Summer Season
JAN
NOV
OCT
Winter Season
Labour
MAR
JUN
NOV
Planting / Resourcing
Selling
Labour
MAY
DEC
Street Market Agriculture
APR
Agriculture
Street Market
JUN
JUL
Labour
Selling
MAY
AUG
OCT
APR
Planting Resourcing
JUN
2ND PHASE APPROACH
Street Market
Winter Season
FEB
AUG
AUG
Labour Agriculture
YEAR 01
OCT
Planting / Resourcing
MAR
MAR
JAN
NOV
Labour Agriculture
DEC
Agriculture
Summer Season
YEAR 01
OCT
Planting Resourcing
Summer Season
Street Market
Summer Season
APR
Street Market
Selling
Labour
MAY JUL
Street Market
JUN
END / WORKING PHASE
7
DEC
JAN
DEC
JAN
NOV
NOV
FEB
FEB
Planting Resourcing
Agriculture
Planting Resourcing
Agriculture
MAR
Labour Street Market Agriculture
OCT NOV
Planting / Resourcing Labour Agriculture
DEC
SEP
SEP
YEAR 10
JAN FEB
AUG
MAY
OCT Street Market
AUG
Planting / Resourcing Labour Agriculture
JUL
Selling
Agriculture
Winter Season Summer Season
Selling
Labour
JUN
Street Market
Winter Season Summer Season
APR Selling
Street Market
MAY JUL
Labour
APR
MAY
AUG
Summer Season
Planting Resourcing
MAR
JUN YEAR 10
JUL
SEP
Winter Season
MAR APR
YEAR 10
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FOODMARKET
Street Market Planting / Resourcing
DAILY ACTIVITIES
Winter Season
MAY JUN
Winter Season
Labour
MAR
JUN
AUG
OCT
ETHNIC RESTAURANT
OCT
NOV
Agriculture
AGRICULTURE
Street Market
JAN
FEB
Planting Resourcing
STREET MARKET
JAN
NOV
PERMACULTURE
DEC
WORK
REFUGEES
WORKING LINE
JUN Street Market
Labour
RESTAURANT CLEANING EVENTS
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RICE CASA FORLANINI
OLIVE TREES
FRUIT TREES
CORN ONIONS, TOMATOES & GARLIC BEES COFFEE, PEANUTS & GINGER GREEN HOUSE & STORAGES CHICKEN COOP
CASA FORLANINI
MILLET & SORGHUM
BEANS, SESAME & GROUNDNUTS
FOOD FOREST
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THE PROJECT
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4LANINI4ALL
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CASA FORLANINI Apertizers
Starters
Fatteh (Syria)
Pastilla (Morocco)
Arabic bread with hot grease
Heavy soup with bread
Falafil (Syia)
Peanutbutter Rice (Ivory Coast)
Fried balls of rice, mashed chickpeas
Peanutbutter Stew with white rice
Dugga (Egypt)
Fit-Fit (Eritrea)
Chopped Nuts, Seeds and Herbs
Leftovers of stews and pieces of Injera with onions, tomatoes
Kelewele (Ghana)
Goyo (Mali)
Frying soft plantains that have been soaked in a medley, ginger
Eggplants
& garlic
Ful (Sudan)
Afra (Gambia)
Fava beans with vegetable oil, cumin, parsley, lemon, chili,
Late-night snack, chopped in front, served with mustard or
vegetables, herbs, spices
spicy sauce
Foutou Banana (Mali) Mashed Plantains
Shahan (Sudan)
Main Dishes
Fava beans slow cooked and crushed into thin paste
Taita (Eritrea)
Thiebou Jen (Senegal)
Flatbread made from sorgum
Spicy stuffed fish simmered with tomatoes, served over broken rice
Mafe (Senegal)
Stew of chicken, fish or lamb simmered in peanut butter sauce
Drinks
with vegetables
Suya (Nigeria)
Hibiscus Juice
Skewers of intricately spiced cuts of meat, grilled over an open
Tea
flame, served with sharp, raw chopped onions
Guliwah Coffee
Fassikh (Sudan)
Coffee with Cardamon or Ginger or Cinnamon
Fish coocked with onions, spices and tomatoes
Suwa (Eritrea)
Alicha (Eritrea)
Beer from roasted curn
Potatoes and green beans with carrot, pepper and turmeric
Dorho (Eritrea) Spicy stew served with chicken and Berbere
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CENTRO ACCOGLIENZA
REFUGEE & LOCAL COMMUNITY CHILDREN’S PARK
via corelli
01 CITY DOG SHELTER
STREET ART SQUARE
under the bridge
FRUIT TREES BOULEVARD
FIUME LAMBRO PROMENADE & BRIDGE 04
GOLF FIELDS PERMACULTURE FIELDS PERMACULTURE FIELDS
MULTIPURPOSE STRUCTURE
INDUSTRIAL / RETAIL & PRODUCTION AREA CASA FORLANINI LIBRARY & RESEARCH 03 cascina casanova
PARCO FORLANINI
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