An Introduction to Urban Agritourism
Green Bond The following document describes the Master Graduation Project of Farnaz Khajeh Hesamedini in the Department of Architecture, Building and Planning, Eindhoven University of Technology, Eindhoven, the Netherlands, August 2011.
Table of Contents Summary
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Green Bond
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Food Experience Centre
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Existing Building
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Food Experience Centre
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Food Experience Centre’s Scenarios
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Scenario 1: Community Kitchen
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Scenario 2: Restaurant
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Summary After the Second World War the Dutch government adopted new policies towards Urban Planning and Agriculture. The main Dutch spatial planning policy was to concentrate or cluster urbanization and the Agricultural policy was aimed at intensifying agricultural production. Although these policies were intended to recover the economy and amenity, they played an important role in separating city and countryside as well as the urban inhabitants from food production. Currently there is a lack of public knowledge about where and how urban food is grown. My Master graduation project is a design proposal for the city of Maastricht which holds the candidacy of European Capital of Culture (ECOC) 2018. On urban scale I proposed Green Bond, a design-concept for the implementation of local food system, which aims at establishing a spatial link between city and countryside. On building scale I designed a complex named Food Experience Centre, which aims at raising public awareness about local food systems as well as providing healthy food options for urban inhabitants.
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Green Bond
Green Bond Green Bond is a continuous productive urban landscape (CPUL) * in the west side of Maastricht, that connects the old urban fringe to a series of historical, recreational, urban green spaces and finally to the northwest regional landscape. What makes Green Bond distinctive from other kinds of CPULs is the existence of a number of historical and cultural places in its structure, to straighten the concept with extra economic dimension of tourism. Furthermore, a building which functions as a Food Experience Centre is part of this system to emphasize that CPULs should not be just about urban open spaces. As CPULs have to compete with other urban land uses, existing urban greens, city farms, vacant plots, and non-polluted brownfields are precious. The location of Green Bond is chosen next to the industrial zone of Belvedere, with the purpose of revitalizing the local area. This spatial linkage between city and countryside not only enables urban inhabitants to travel into countryside and rural inhabitants to travel to cities, but also, attracts domestic and foreign tourists.
*: Viljoen, A. CPULs: continuous productive urban landscapes: Oxford: Architectural Press, 2005. ISBN:07506 55437
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Layout
Legend Pedestrian and Bicycle Road Existing Urban Agriculture Existing Urban Green Existing Nature Vacant Land
Existing Children’s Playground Historical Place Food Experience Center
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Existing Situation
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Green Bond - Layout
Food Experience Center
Urban Farm
Beekeeping
School Farm
Children Playground
Fort Willem
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Food Experience Centre
Food Experience Centre Food Experience Centre is a complex in which people can experience the entire chain of local food systems including production, processing, distribution, and consumption. Apart from increasing public awareness about the benefits of local food systems, the concept aims to benefit both ‘local food producers’, by offering them a distribution space for their products, and ‘(local) consumers’, by providing them healthy local food options. The building consists of different spaces that represent the chain of local food systems [Table 1]. Food Experience Centre is an architectural renovation plan for a nonpolluted empty industrial building, which is to be part of ECOC 2018 for introducing the Dutch local agriculture to the world.
Production Processing Distribution Consumption
Green House, Beekeeping, Vertical Farm Restaurant’s Kitchen , Community Kitchen ,Cooking Workshop, Children Cooking Class, Bakery, Packaging Market Community kitchen, Restaurant, Culinary Event
Table 1: The spaces of the building, categorized according to the kind of experience they provide.
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A Journey Through the Food Experience Centre
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Existing Building
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Basement Floor Plan
Ground Floor Plan
First Floor Plan
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Front Elevation
Back Elevation
Section A-A
Section B-B
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Food Experience Centre
Production
Green House
Cooking Workshop
Children Cooking Class
Community Kitchen Healthy Food Options
Beekeeping Restaurant
Food Awareness
Processing Restaurant’s Kitchen Community Kitchen Packaging Distribution Market Consumption
Vertical Farm
Bakery
Culinary Event
Food Security
Slow Food
Fresh Food
Production
Pick Your Own
Green House
Local Food System
Beekeeping
Vertical Farm
Processing Restaurant’s Kitchen Community Kitchen Cooking Workshop Children Cooking Class Bakery Packaging Distribution Market Consumption Community Kitchen Restaurant Culinary Event Slow Food
Pick Your Own
Local Food System
Healthy Food Options Food Awareness Food Security
Production Green House Children Cooking Class Bakery Packaging Distribution Market Consumption Community Kitchen Restaurant Culinary Event Slow Food Pick Your Own Local Food System Healthy Food Options Food Awareness Food Security Fresh Food Consumption Community Kitchen Fresh Food
Restaurant Culinary Event Slow Food Food Security
Pick Your Own Local Food System
Production Green House
Community Kitchen
Consumption
Cooking Workshop
Food Awareness
Processing Restaurant’s Kitchen Bakery Packaging Distribution Market
Beekeeping Vertical Farm
Children Cooking Class
Restaurant Culinary Event
Community Kitchen
Healthy Food Options
Slow Food
Pick Your Own Local Food System
Healthy Food Options Food Awareness Food Security Fresh Food Production Green House Beekeeping Processing Restaurant’s Kitchen Community Kitchen Cooking Workshop Children Cooking Class Bakery Packaging Distribution Market Consumption Community Kitchen Restaurant Culinary Event Slow Food Pick Your Own Local Food System Healthy Food Options Food Security Fresh Food Production Green House Beekeeping Vertical Farm Processing Restaurant’s Kitchen Community Kitchen Vertical Farm
Children Cooking Class
Cooking Workshop Community Kitchen
Bakery
Restaurant Culinary Event Slow Food
Food Awareness
Packaging
Distribution
Market
Consumption
Pick Your Own Local Food System Healthy Food Options
Local Food System
Slow Food Pick Your Own Healthy Food Options Food Awareness Food Security Production
Green House
Beekeeping
Cooking Workshop Consumption
Food Security
Vertical Farm
Fresh Food
Processing
Restaurant’s Kitchen
Community Kitchen
Bakery Packaging Distribution Market Restaurant Culinary Event Slow Food Pick Your Own
Children Cooking Class
Community Kitchen
Local Food System
Healthy Food Options 17
Food Awareness
Food Security Fresh Food Slow Food
Legend Bakery Beekeeping Children Cooking Class Community Kitchen Community Kitchen Terrace Cooking Workshop Culinary Event Greenhouse Market Packaging Restaurant Roof Garden
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Existing Building Food Experience Centre
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Existing Building Food Experience Centre
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Ground Floor Plan
First Floor Plan
Second floor Plan
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Front Elevation
Back Elevation
Side Elevation
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Section A-A
Section B-B
Section C-C
Section D-D
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Food Experience Centre’s Scenarios
Scenario1
Community Kitchen
Minke Willems is a 25 year old Master student of art and culture in the University of Maastricht; she is originally from Eindhoven but lives with 3 other friends in a student house in Maastricht. Since as a student, Minke has never had enough money and/or an appropriate place to throw a party, she has usually celebrated her birthday, simply by taking a birthday cake to the classroom. But this time she has decided to hold an awesome party in the Food Experience Center‘s Community Kitchen. Food Experience Center‘s Community Kitchen is a well- equipped kitchen that is designed for the public use. People can learn how to cook healthy and nutritious food in this kitchen under the supervision of experienced chefs. It is a perfect place for people who don’t have a convenient place for cooking and don’t know how to cook. Community kitchen has also a big roof top terrace which can be used for private functions.
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Minke Willems:
1- Arrives at the Food Experience Center by bike.
2- Chooses a delicious birthday dinner with the help of her chef buddy and get the food recipe.
3- Does shopping for her birthday dinner in the Food Experience Center’s market.
4- Cooks her birthday dinner with the guidance of her chef buddy.
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5- Celebrates her 26th birthday party with her friends in the community kitchen’s roof top terrace.
community kitchen
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Scenario 2
Restaurant
Lambert family including: Rik, a 37 year old business consultant (father), Linda, a 35 year old bank employee (mother) and Ellie, an 8 year old second grade student (daughter) live in the Belgian city of Hasselt. They usually eat out once a week in one of the city’s fast food restaurants. But this time they have decided to drive 37 minutes to Maastricht to eat their Sunday lunch in the Food Experience Center’s Restaurant. Food Experience Center’s Restaurant is a “slow food restaurant” which aims at providing people with delicious, healthy food choices and raising public awareness of the importance of eating local fresh foods. In this restaurant consumers can pick their own food ingredients from the restaurant’s green house, in order to get familiar with locally grown products and their values.
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Lambert Family:
1- Arrive at the Food Experience Center and park their car.
2- Choose their favorite meal from the menu and get a basket with their food recipe and the list of ingredients available in the greenhouse.
3- Pick their own food ingredients from the green house.
4- Give their basket to the restaurant kitchen.
5- Eat tasty- fresh- slow food in the restaurant.
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Green Bond, “An Introduction to Urban Agritourism” Eindhoven University of Technology, 2011.