B.Arch Undergraduate Thesis report by Ishwara Sandesh

Report on

Exploration of association of people and space in an Urban Context: a case for food systems An Architectural Thesis

Ishwara Sandesh C M | 4CM15AT006 Wadiyar Centre For Architeacture, Mysuru

Exploration of association of people and space in an Urban Context: a case for food systems

ARCHITECTURAL DESIGN THESIS REPORT IN PARTIAL FULFILLMENT FOR THE AWARD OF THE DEGREE OF BACHELOR OF ARCHITECTURE (B.ARCH) By Visvesvaraya Technological University (VTU), Belagavi, Karnataka

Submitted by: ISHWARA SANDESH C M 4CM15AT006

Thesis guide: Ar. Krishnapriya Rajshekar

Visvesvaraya Technological University - Belagavi

Wadiyar Centre For Architecture Mysuru August 2020

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

WADIYAR CENTRE FOR ARCHITECTURE MYSURU BONAFIDE CERTIFICATE

Certificate that this thesis project titled ‘Exploration of association of people and space in an Urban Context: a case for food systems’ is the bonafied work of “ ISHWARA SANDESH C M ” with Registration No. 4CM15AT006 who carried out the project work under our supervision.

SIGNATURE : Ar. Nagesh H D Principal

SIGNATURE :

Name: Ar. Krishnapriya Rajshekar Thesis Guide

Name: Ar. Anna Cherian Thesis Co-Ordinator

SIGNATURE :

Name: ........................................... Examiner

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

DECLARATION I hereby declare that this thesis titled ‘Exploration of association of people and space in an Urban Context: a case for food systems’ is a bonafide work carried out by me under the guidance of Ar. Krishnapriya Rajshekar, Assistant Professor, WCFA, Mysore. This thesis report (partially or in full) therefore has not been submitted previously for the award of any degree/ diploma or for any other purpose. The references from various sources are duly acknowledged.

Dated: 10th August 2020 Mysuru

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

ACKNOWLEDGEMENT

I sincerly thank Ar. Krishnapriya Rajshekar for all the support and encouragement throughout the process of making this thesis come together. From the very beginning, her constant encouragement and belief in my project was crucial for me to stay true to my thesis in every sense. I am also very greatful to Ar. Prashant pole for his constant support and guidance. Also I wish to acknowledge Ar. Suchitra Deep, Ar. Aabid Raheem, Ar. Vagish Naganur, Ar. Nelson Pais, Ar. Anand Prakash, and Ar. Nagesh H.D, Ar. Dyan Belliyappa, Ar. Anand Krishnamurthy, Ar. Anna Cherian, Ar. Vaisakh Varkey Mathunny for their valuable inputs and guidance in the process. I wish to thank Ar. Madhav Raman, principal Architect at Anagram Architects, New Delhi, for his valuable inputs on my thesis topic during my internship period. Besides my advisors, I would also like to thank my parents and family, who have always believed in me and motivated me to work hard. I would like to thank the faculty and staff at Wadiyar Centre for Architecture for always providing the best environment for us to learn and grow. Thanks to Vismaya N Murthy for quick helps. Special thanks to my batch-mates, and also everyone who have helped me directly or indirectly during this journey and making it a memorable one and for keeping me crazy enough to work through a Pandemic. - Ishwara Sandesh August 2020

iii

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

TABLE OF CONTENTS

BONAFIDE CERTIFICATE �� I DECLARATION �� II ACKNOWLEDGEMENT �� III ABSTRACT ��01

01_ INTRODUCTION ��02 1.1._ASSOCIATION OF PEOPLE WITH FOOD AND 5 PROCESSES ��02

02_OBJECTIVES, HYPOTHESIS AND LIMITATIONS ��11 2.1._OBJECTIVES ��11 2.2._HYPOTHESIS ��11 2.3._LIMITATIONS ��11

03_IDEATION ��12 3.1._STARTING SMALL ��12 3.2._POOLING OF LOCALLY AVAILABLE RESOURCES ��12 3.3._THE TASK ��17

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

04_

Ishwara Sandesh C M | 4CM15AT006

CASE STUDIES ��23

4.1._CASE STUDIES FOR TECHNICALITIES OF GROWING ��24 4.2._CASE STUDIES SELLING AND CONSUMPTION ��31 4.3._LITERATURE STUDIES ��37

05_

SITE ��52

5.1._CONTEXT AND NATURE OF THE FABRIC ��52 5.2._SURVEY AND FINDINGS ��64 5.3._ACTIVITY MAPPING ��66 5.4._SCOPE AND OPPORTUNITIES ��67

06_ DERIVATION OF PROGRAM AND AREAS ��72 07_ DESIGN ��75 7.1._PROGRAM BREAKDOWN STRUCTURE - MAPPING ��75 7.2._USERGROUP TYPES BASED ON DEGREE OF PARTICIPATION ��79 7.3._MODULE ��80 7.4._ELEMENTS OF DESIGN DERIVED FROM THE STUDIES AND SITE OPPORTUNITIES ��82 7.5 INTERVENTION ��85

08_ 09_

CONCLUSION �� 105 REFERENCES �� 106

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

ABSTRACT The research focuses on exploring the value which food systems generate in an urban fabric. The involvement of people varies in the various stages of processes related to food starting from production, processing, storage, distribution, consumption, disposal. This degree of involvement of people in different stages of these processes results in different associations with food. The interdependence of processes of food and different kind of spaces in city brings in the interaction between people to various degrees due to the collective nature of the processes. Every region has its own way of producing and consuming food, along with diversity of food in culture and habits. With urbanization and consumerist attitude, we are forgetting how is the food that arrives at a city produced, distributed, sold and consumed and thus the value of food. There needs to be more sensitive attitude of people towards the food related processes and this can be developed with the help of combining sensitivity towards food-related processes with sensitivity towards redundant spaces in the city which are not used to their full potential with respect to the value these can serve to the community. The existing food cultures and the processes can be linked to increase the involvement of people in the processes in moderately dense urban fabric, where there can be a ‘third place’ in work-home routine. Redundant urban spaces like yards, setbacks, parking lots, rooftops, spaces in parks have high potential as they are and also by combining them which will become larger ‘urban shared spaces.’ Keywords: Food and people, processes in food system, urban farming, controlled environment agriculture, local food cultures, Slowfood, food waste, redundant urban spaces, local economy, shared spaces in a neighbourhood.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

01 INTRODUCTION

1.1 Association of people with food and 5 processes

1.1. ASSOCIATION OF PEOPLE WITH FOOD AND 5 PROCESSES Eateries and restaurants are the important components of the urban built environment which activate urban spaces by facilitating more and more interactions between people. The history of eateries dates back to earliest civilizations with the idea of selling food for profit. Growth of restaurants through history correlates with the growth of cities. The need for public eateries was firmly established as far back as the Roman Empire and Ancient China. The fine-dine restaurants which emerged 02

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

during French revolution still serve as places to eat, drink and socialize. Thus, the food system in any place is the result of continuous evolution. Every region has its own way of producing and consuming food, along with diversity of food in culture and habits.

1.21 - Street food

1.22 - Darshinis

1.23 - Canteens and messes

1.24 - Restaurants, fine dines, pubs,etc.

1.21 https://i.ndtvimg.com/i/2017-09/ varanasi_620x350_51506058832.jpg 1.22 https://images.yourstory.com/cs/wordpress/2017/05/ download.jpg 1.23 https://static.newsx.com/wp-content/uploads/2018/01/ indira-canteen.jpg 1.24 https://static1.squarespace.com/ static/5b280045697a98dfbc04cef4/t/5b2a92b9562fa782 a81b7994/1530825215672/Sugarhouse-Indian-Food-Utah. jpg?format=1000w

People associate with food differently depending on the particular mix of circumstances they are faced with. Cities demand places where people can have food in different ways and different times, along with cooking at home and community eating. People associate with food as identity, survival, status, pleasure, community and humanity in various circumstances. (Choi, 2014). These are the different values the food generates/ gives for people. Types of places to have food and the way people use them for different time of the day are related to needs, mood of people, number of people going together, age group etc. Behaviour of people is also highly influenced by architecture and morphology of the place. Types include street eating, fast-food joints, cafes, elite restaurants, pubs etc. The process of urbanization began 10,000 years ago in Mesopotamia, when agriculture and urbanization developed side by side, thus food Shapes Our Lives. It is no coincidence that these activities developed at the same time. Cities and agriculture are interdependent. Food not only being a primary need, it connects various aspects of our life like society, resources, nature, and culture. permanent settlements became possible because of the agricultural produce and its storage. (Steel, 2013). Communities/people come together for consumption of food as well as production of food in various numbers in different stages which facilitates many interactions between people. The activity of knowledge sharing is also an important aspect of food system in various processes like- methods of agriculture, recipe sharing, etc. 03

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

1.3 - “Logic of mess-Sarah Wigglesworth’s Table” An exercise on activity tracking on dinner table!

1.41 - Section through a south indian kitchen - showing associated spaces 1.42 Cooking, eating in a south Indian kitchen

1.3 https://www.architectural-review. com/pictures/1180xany/4/8/9/3126489_ wigglesworthtilldiningtables.jpg 1.41 “TRAVELS THROUGH SOUTH INDIA KITCHENS” by Nao Saito

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

1.43 - Processes of food systems

1.43 - Diagram produced by Julia Pon of Wholesome

Wave for the CT Farms. Food and Jobs Working Group, January 2012

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

1.44 - A view on food and economy by IIHS, Bangalore

1.44 - How Does the City Eat? | Jyothi Koduganti,

Charrlotte Adelina, Apurva Kandicuppa | 2017, IIHS

Ishwara Sandesh C M | 4CM15AT006

When we look at the food system with the lens of economy, affordability is one of the major factors which determines ‘places’ of food where people finally end up frequently going to. With urbanization and consumerist attitude, we are forgetting how is the food that arrives at a city produced, distributed, sold and consumed and thus the value that is delivered at our doorsteps and stacked in supermarket. (Marchi, 2018). The freshness and nutritious value of the food is also proportional to the price of the food produce/product, which is a result of awareness of various adverse health effects of mass produced, cheaper food. One should thus know the source of whatever he/she is eating and at least basic cooking. (Pollan, 2013). One more argument that arises regarding the consumption of food with the help of latest technological assistance i.e. delivery systems, is the question of what we’re paying as a price for convenience. The huge volume of packing materials used for these deliveries go waste because of the ‘convenience’ that we want of not cooking at home or eating at a place. With the access to information and knowledge sharing, people around the world have started involving directly in food revolution with various movements, initiatives and DIY solutions like Slowfood movement, organic farming, rooftop gardens, urban-vertical farming, community cooking and eating, ‘zerowaste’ movements etc. which is intended to move us towards self-sufficiency and fresh and chemical free food, with keeping community and bonding between people in mind. ‘Slow food’ is a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture. (Stubblefield, n.d.) The slow food movement is a global initiative focused on encouraging people to stop eating fast food, instead taking the time to prepare and eat whole, locallysourced foods. The focus is not only on 06

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

nutrition, but also on preserving culture and heritage as it relates to food. It is important for residents of a city including young/working people to know about the cycle of food that he/she consumes and how one can contribute to this slow food by means of farming or contributing to urban agriculture. Design can also be a major component in facilitating these ideologies that are emerging, along with other factors like community engagement and new, modified system interventions. “By designing our cities – our public and civic spaces, our hospitals and schools – with food in mind, we can facilitate this Revolution by making food a visible part of urban life, thus allowing us to take that crucial first step: eliminating the physical/ conceptual distance between us and our food. While architects certainly have the potential to rethink our cities as productive, efficient food landscapes, realistically, we must start small.” (Quirk, 2012). As architects, urban designers and planners we can help the people that are working towards an alteration in existing systems [fig1.57] to some extent for better quality, efficiency and value. By the intervention taking place, city-dwellers can be educated better about food, bridging the gap between seed,

1.51 - 1.55 - Clippings showing some the of many revolutionory people and initiatives across India

1.51 -1.55 - https://www.thebetterindia.com/

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

plant and dish (consumer and producer in general) which also makes some parts of food production, distribution, waste disposal recycling part of the chit-chats of urban life. “Only then can food become the lens through which we discuss and design our future cities.” (Quirk, 2012). In an urban scenario, land is the most valuable entity. But there are so many urban spaces which are not used to their fullest potential for various reasons and can serve to various purposes. There needs to be more sensitive attitude of people towards the food related processes; and this can be developed with the help of combining sensitivity towards food-related processes with sensitivity towards redundant spaces in the city which are not used to their full potential with respect to the value these can serve to the community. We have stopped wondering that it’s a process of conscious engagement with the how, why, where and what it takes to produce, process, trade, transport, cook, serve and dispose food. Food is one element which connects various aspects of our life other than sustaining life. Hence, by valuing food again, the damage done to our body and environments could be reversed and eco-ethical life could be restored. (Steel, 2013). The existing food cultures and the processes can be linked to increase the involvement of people in the processes in moderately dense urban fabric. Moderately dense urban fabric has the area with balance of residential neighbourhoods with some loose spaces around and one or more busy/active streets (high street retail) adjoining it. Redundant urban spaces like yards, setbacks, parking lots, rooftops, spaces in parks have high potential as they are and also by combining them which will become larger ‘urban shared spaces.’ The potential uses of redundant spaces extend beyond just the existing uses/functions. They can be used for energy exchanges, urban farming, etc. (Sutton, 2014).

In the whole network of various food systems, considering the journey of only herbs, most of the vegetables and some fruits:

1.57 - Part food network comparision

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

1.58 - 1.61 - lanes and allies

A glimpse of redundant urban spaces (RUS) The spaces in the city which are not used to their full potential with respect to the value they can serve to the community. Shapes and morphologies of these spaces vary according to the types of urban fabric.

1.62 - A lane at V.V. Mohalla, Mysuru

eg: Some of the parks which are not used to the fullest, parking lots, spaces between buildings, conservancy lanes, frontyards and backyards.

1.63 - Some RUS in parts of residential neighbourhoods of moderately dense built grain in Mysuru.

1.58 https://previews.123rf.com/images/photoeccles/ photoeccles1709/photoeccles170900044/87005654-back-alleywith-rat-warnings-chicago-chinatown.jpg 1.59 http://scp-wiki.wdfiles.com/local--files/scp-1165/alley.jpg 1.60 http://scp-wiki.wdfiles.com/local--files/scp-1165/alley.jpg 1.61 https://www.researchgate.net/profile/Kristin_Mmari/ publication/261607415/figure/fig2/AS:203312566673419@14 25484901801/In-order-to-have-a-healthy-community-you-haveto-have-neighbors-who-are-willing-to-do_Q320.jpg

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

1.64,1.65 “Stockholm Centre Party” by Anders Berenson Architects

Ishwara Sandesh C M | 4CM15AT006

Now, when we look at food, underutilized spaces and better social spaces together, it comes to our mind that there can exist ‘third places’ in live-work routine which is associated with food and various processes of it. And these networks can be combined together to have a better distribution of the processes connecting neighbourhoods and thus city. This will help to increase the comfortable dependencies of neighbours and increase the interaction between people, with involvement in various food processes. Some of these sites in the network can be catering to one or two processes of food where other sites will cater to other processes. These places can house these kinds of functions: A place of research on various food processes, a place where people can share their ideas/experiences on efficient methods of various food processes, a hands on place to experience/experiment cooking, places to experience various types of eateries and eat together, places to buy fresh, processed food, food waste recycling and disposal facilities. Here is an ideology of an intervention called “Urban Acupuncture’’. “It’s aim is to revitalize and legitimize the parts of a city often neglected, abandoned, in some cases even demolished – and revitalize the city as a whole. Filtered through the efficiency-tuned, data-informed eyes of the Architect, city “problems” become the sites of community-oriented solutions – and using productive landscapes as the “needles” has tremendous potential. So, this could help revitalize those communities slowly dying for want of healthy, affordable food. As Architects, we just need to start by letting food be our guide.” (Quirk, 2012).

1.66 - Community food system

1.64 ,1.65 http://andersberenssonarchitects.com/work/ masthamnen/

These types of interventions on various existing conditions and urban fabrics can lead us towards the newer models of neighborhoods and to derive new policies, by-laws, regulations, services and infrastructure all of which make the city sustainable economically, socially and environmentally. *** 10

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

02 OBJECTIVES, HYPOTHESIS AND LIMITATIONS 2.1. OBJECTIVES • To explore associations that bind the triad of people, architecture and the 5 processes that define our relationship with food. • To understand food systems at a neighbourhood level and involvement of urban residents in the system. • To add value and to create a stimulating urban environment for a neighbourhood by making use of under-utilized spaces in and around the houses leading towards self-sustenance with respect to food. • To explore controlled environment agriculture (CEA) for perishable produces (microgreens, herbs, fruits and vegetables) and architectural requirements for the facilitation of the same, and methods to implement the same in an urban neighbourhood community, saving energy in terms of transportation and also providing better health benefits for people. • To explore the architectural interventions that can support the food processes for food cultures and eating habits of a place and efficient use of urban redundant spaces/urban shared spaces which in turn will bring people together and also help in knowledge sharing. 2.2. HYPOTHESIS There exists an architectural intervention that can facilitate food processes and local growing of perishable goods (microgreens, herbs, fruits and vegetables) in an existing urban fabric (using the under-utilised and redundant spaces) which can make a neighbourhood community selfsufficient to some extent while also helping knowledge sharing and increasing the bond between people.

2.3. LIMITATIONS • The intervention cannot cater to all the food processes at one place and also for all types of food which is in that particular region. • Challenge here is to balance between spaces and scale of the network of a food system and its functions. • The research may be is limited to the study of some food process related spaces and current practices with respect to the distribution, consumption and disposal.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

03 IDEATION 3.1. STARTING SMALL With the objective of exploration of food systems, shared social spaces, facilitation of local food processes (growing, processing, consumption and disposal) and while exploring these larger ideas, we tend to think without boundaries and constraints, but it is important to translate the idea to reality by starting smaller and thinking about present conditions, respecting a city’s relationship to food. It is important to understand the network of food systems linked to various aspects and the scales of it. And then to think of possibilities of introducing smaller networks for various processes of food in a particular area to maximize the involvement of people in processes. Thus, considering the existing fabric of a settlement, its morphology and constraints and then overlaying the new idea on the same, first fulfilling the requirements of it and then exploring and expanding ideas to the similar and other types of neighbourhoods in same city as well as other cities make the concepts come to reality and then evolve. The intervention is also focused on realization of the activities that are already started taking place in a neighbourhood by making it a systematic network which is designed to accommodate those activities efficiently. Hence this exploration can lead to a model or a set of ideas that is intended to activate urban redundant spaces and provide shared spaces for local food production and related food processes which fulfil the demands of the vicinity. Taking the idea further, this exploration can lead to the new ideas for neighbourhoods and settlements of the future which are looking forward to have shared spaces and be self-sustainable as far as food, water and energy are concerned. 3.2. POOLING OF LOCALLY AVAILABLE RESOURCES The primary focus is on the facilitation of local growing of produces (vegetables and fruits) which are in demand (both local and exotic produces) by using new techniques like hydroponics and aeroponics which use 80-90% less water and give yields faster in least amount of space compared to the conventional farming methods. Overall, this will also help in decreasing the carbon footprint catering to production, processing storage, refrigeration and transportation of produces to the urban areas, storing and distributing them. Also, with the time the produce take to arrive on the plate from the farm, it loses its freshness and nutrition. A system works efficiently when the elements that constitute to the system are in a network, connected in a loop resulting in better distribution and ease of management of resources. Applying this network rule for a neighbourhood results in smaller network of spaces that cater to both the spatial needs and resource requirements. Localisation of food system (which includes 5 processes of food system-Production, Processing, Distribution, Consumption, Disposal) encourages redistribution of transactions of smaller scale in a locality. The proportions of five processes of food-system is varied depending upon the demands of the locality and also the availability of land and nature of the fabric. Using the existing food outlets in the network of proposed system as customer base for grown produces and also for pooling organic waste to help fertiliser production locally and making it market ready can help in generating a strong, looped and efficient local economy, leading towards sustainable development. 12

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

When we see all these in a nutshell, we get a win-win situation for all the stakeholders: o Better health and nutrition with locally grown organic fresh produce for the people of the neighbourhood. o Better social spaces for neighbourhood which encourage inter-family bonding and interactions. o Efficient local economy and income for land owners/growers with various degrees of participation in the processes or facilitation. o Helpful for city corporation because of the local collection and disposal of organic waste.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Main inter-related factors that are to be considered for the facilitation/designing are: a. People: Demography, culture and habits of people of a place play a major role in facilitating the localization of food processes. What do we eat? Why do we eat? When do we eat? - consumption practices, lifestyle and also age-group of people of a place will determine the degree of participation of people in the processes. Various degrees of engagement of people in the processes will generate different types of user-groups within the new system. Looking at the lifestyle and sociology of a place can help in looking into the formal and informal activities and events that take place there which can lead to the intervention that can introduce more informal pockets that serve the formal. b. Plants: Eating habits and cooking practices of a place mainly depends on the produce that is available/grown in that place, distances they are procured from, seasonality of them. There will also be a demand of small proportion for some of the exotic produces which is dependent on the floating population of a place (students, tourists, etc). So, the type of produce to be cultivated and their quantities required will have to be studied and determined for commercial implementations. c. Systems and services: Derivation of appropriate systems of growing, processing, distribution, consumption and disposal/recycling and all the services it requires (water, energy, nutrients, etc) will have to be done specific to a place. For instance, one type of neighbourhood may require a mix of hydroponics, aeroponics and soil based growing techniques for growing/production process based on the involvement of residents in the process, whereas another type of community might be inclined towards large scale(commercial) growing with the help of workers. So, the choice of systems and services required are dependent on the other factors (a, b, d and e). 14

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

d. Funding/money: Affordability of the community as well as the link between consumption and distribution networks (food outlets like cafés, restaurants, darshinis, canteens, messes and also small markets in the vicinity) will determine the type of systems and services to be chosen for the facilitation. In some urban settings, the intervention can also focus on the home-based economies within community level to incorporate new skill based or semi-skilled processing (ex: papad making, pickle making etc). As the intervention is mainly focused in a neighbourhood scale, it can have a private or aided organization/association formed by the residents which keeps the system running efficiently. Organizing workshops, guided tours and training programs for people who are interested in learning, research and other purposes can also lead to generation of some revenue. e. Built environment: Nature of the urban fabric, available spaces for intervention, their area and morphology along with factors like sunlight and shade, area and volumes, types of boundaries, openings, building heights, visibility and other experiential aspects also play a major role in the designing and facilitation of spaces required for the processes. Looking at the relation between a vacant lot, group of lots, network of under-utilized spaces and functions like home gardens, community markets, start-ups looking into facilitation of urban farming, it throws a possibility to look into the combinations of the existing urban fabric and these functions. Local, visible and tangible experiences which are generated because of the intervention will affect people directly and indirectly, increasing their connection with food and also helping in knowledge sharing and exchange. Response of the design would have to be in such a way that it would enhance the social life and quality of public spaces but not disturbing them. f. Institutional support: It is necessary to have some support and backing for the intervention in an urban area in terms of assistance in adapting the new techniques, help in research and implementation of structures, services required and also training people who are willing and interested in participating.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

3.11 - MINDMAP - 1

3.12 - MINDMAP - 2

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

3.3. THE TASK With all the thinking that is happening simultaneously, it was helpful to have some hands-on exploration in the kitchen to understand mine and my family’s relation with food by making a known traditional recipe. The objectives of the task were: - To understand the relation between various spaces that are associated with the process of making a traditional recipe all the way from procuring the ingredients to composting/waste disposal. - To get a comparative understanding of processes that take place in the making of the recipe in a rural farm-house context and an urban 2BHK rented household. - To understand the available spaces in the vicinity of the urban household that are under-utilized or redundant which can be used for possible retrofitting of light structures to facilitate growing in the premise to have the ingredients which are not available/known in the city.

I undertook the task of preparing a traditional recipe in the first floor house in Mysore which is usually prepared at the farm house in my native place at Puttur to compare the way it is made and to also understand the journey of the ingredients that are involved in the process. Listing down some of the traditional recipes which I like and Elimination of the recipes due to these reasons: - non-availablity of ingredients/ difficulty in procuring - process involved before cooking - effort involved in making the dish

Decision to make tambli was made due to the simple way to prepare it, procure the ingredients and time taken to prepare. The alteration in the way the ingredients are procured, the way it goes through many spaces are made to facilitate the recipe to be made in the house and finally, it reaches the MCC waste collector while it used to go to the compost pit in the farm house.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

TRADITIONAL TAMBLI OF TENDER PLANT LEAVES STEP 1: PROCURING INGREDIENTS:

3.31 Procuring in farm house context

A variety of tender edible leaves plucked from plants/creepers/small bushes such as ‘Nelanelli’, ‘Nekkarika’, ‘kuntala’, ‘mavu’, ‘kepla’, ‘perale’, ‘dalimbe’, ‘gerubeeja’, etc. which are depending on their mother plants from the area surrouning the house in the farm, all of which cooked together makes the tambli healthy and tasty.

Methi leaves Thambli adapted to urban situation instead of multiple plant leaves which are not available. Procuring ingredients in urban situation:

3.32 Procuring in urban context

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

STEP 2: PREPARING AND COOKING Thambli made of tender leaves of multiple plants: Step 1. and 2.

Step 4a.

Step 4b.

Step 4c.

3.33 Preparing

Thambli made of methi leaves:

The cleaned leaves are fried a little with a spoon of ghee and pepper. Then, they are ground with grated coconut in a small mixie jar to a paste. Buttermilk, salt and water is added to make it thin. It is made ready with ghee tadka. Oh! a pinch of jaggery enhances the taste!

3.34 Preparing and cooking

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

3.35 Spaces associated with the processes - farmhouse context

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

3.36 Spaces associated with the processes - urban house context

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

3.37 Possible retrofitting ideas in urban house context

By this task, we understand that there exist many under-utilized or redundant spaces around the houses and also in most kinds of urban fabric, which can be used for many purposes out of which one of them being integration of food processes. ***

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CASE STUDIES

Live case studies and literature studies have been done to understand the technical and spatial aspects of the processes involved in the food system. Some studies are also helped in understanding the sustainability and future way of growing food and the role of urban agriculture in reducing carbon footprint in the processes and also building better communities through increased connection between people and food. The case studies were chosen based on different programs and processes of food and then the takeaways are considered for the derived program and context.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.1. CASE STUDIES FOR TECHNICALITIES OF GROWING CEA- controlled environment agriculture: “Method of cultivating plants in an enclosed environment, using technology to ensure optimal growing conditions. The CEA cultivation process can be done in virtually any form of contained area, whether that be a skyscraper, home, or warehouse. This flexibility permits plants, and therefore food, to be grown in almost any location, creating agricultural opportunities in typically infertile areas, such as deserts, cities, or outer space. Moreover, by using this method food may be produced at any time of the year, because CEA’s regulated environment is not subject to the same weatherconstrained growing seasons that traditional agriculture is. Plants are often grown using hydroponic methods in order to supply the proper amount of water and nutrients to the root zone. CEA optimizes the use of resources such as water, energy, space, capital and labour. CEA technologies include hydroponics, aeroponics, aquaculture, and aquaponics.” (freshboxfarms, n.d.)

4.11 C.E.A.

4.11 Source: http://freshboxfarms.com/articles/controlledenvironment-agriculture-cea-hydroponics/

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

LIVE CASE STUDY: INTELLIFARM (IMPLANTAIRE TECHNOLOGIES PVT. LTD.), MYSURU Location: Hebbal Industrial Estate, Hebbal, Mysuru, Karnataka. A hydroponic-aeroponic based farming solution designed for different consumer profiles, from families to communities, a completely automated farming solution which works with zero or minimal manual intervention. All the critical processes and inputs required for indoor farming are completely automated thus minimizing any errors and deviations. The facility currently consists of: 1. Indoor farm with storages, services and meeting spaces. 2. A shipping container module 3. A rooftop module

Takeaways: 1. Produces that are grown: Leafy vegetables, herbs, microgreens: palak, basil, coriander, amaranthus, cucumber, cherry tomatos, etc. 2. Approximate cost to setup: - A shipping container farm of - 40’ size will be around 60-65 lakhs - Rooftop module that is developed - 3 Lakhs 3. Quantity of produce that is harvested: - One 20 ft container can easily accommodate 275-300 crops at once. The harvest can happen every 45 days. 4. The seeds are usually purchased from online farm stores. (good grade seeds with high yielding capacity) 5. Water tank capacity required: - For the rooftop module, a 200-liter tank has been used for each NFT(nutrient film technique) system and bato bucket (with Expanded Clay Pebbles as medium-also known as Hydroton/LECA-Light Expanded Clay Aggregate). And 200-liter tank for the 20’ container, one on each side so in total 400-liter capacity. 6. Airpump is required to supply oxygen to the water and thus to the plant roots. 7. Germination under mist jets takes about approximately 1-2 weeks depending upon the plant type. 8. Keeping optimum air and water temperature is crucial for the good plant health and growth. Hence it is necessary to have good air ventilation/cooling in the growing space, also to maintain the optimum distance of the lights above plants. 9. Weekly cleaning of water is necessary to maintain the pH and EC(electrical conductivity) to make sure the nutrients are absorbed by the plants.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

1. INDOOR GROWING AREA

cooling pad Indoor growing space

Office Storage

Conference room

PLAN OF THE FACILITY

4.12 - 4.20 Photographs of Intellifarm facility, Mysuru

4.12 - 4.20 Photograph Credits: Intellifarm, Mysuru

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

2. SHIPPING CONTAINER MODULE

200 ltr water tank

EXHAUST - hot air

Growing racks Capacity: 275-300 crops

20ft shipping container AIR INTAKE

Germination rack

SECTION

DOOR

PLAN OF A SHIPPING CONTAINER GROWING MODULE

4.21 - 4.28 Photographs of Intellifarm facility, Mysuru

4.21 - 4.28 Photograph Credits: Intellifarm, Mysuru

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

3. ROOFTOP MODULE

VENTILATION

NUTRITION WATER TANK

4.29 - 4.36 Photographs of Intellifarm facility, Mysuru 3.5 m

BATO BUCKETS

NFT SYSTEM

PLAN OF ROOFTOP MODULE

4.29 - 4.36 Photograph Credits: Intellifarm, Mysuru

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

A LOOK INTO SOME OTHER GROWING FACILITIES IN INDIA: •Herbivore Farms, Mumbai Source: Yourstory - Herbivore

(https://yourstory.com/socialstory/2019/03/mumbai-couple-hyperlocal-farm-2fblcy3ya6)

- It is a hyperlocal, hydroponic farm by Joshua Lewis and Sakina Rajkotwala. - The farm is spread over 1,000 sq ft and grows 2,500 plants, and in a temperature-controlled indoor setting (it was initially a warehouse in an old industrial estate) sells fresh, organic vegetables to customers across Mumbai. - The density of plants is 10 times more (vertical farming) than conventional farming methods. - The entire setup uses up to 80 percent lesser water to grow the produce as it uses a “recirculating irrigation system”, Mumbai Foodie reports. •Interviewee: K. Vijaykumar, Madhavi Farms, Bangalore. Source: Madhavi Farms: Largest commercial Aquaponic farm in India (https://www.youtube.com/watch?v=FxgleqUNSBk)

- Currently variety of greens which are imported, of which the prices can come down about 60-75%. - It is difficult to grow these in outdoor because of various reasons like non availability of sufficient sunlight, difficult to maintain plant health and hygine. Beans 6-7 varieties of tomatos snow peas cucumber pepper eggplent basil parsley jalapeno peppers, oak leaf lettuce swis chard curry kale mint Fruits like rock melon malasian apple star fruit, etc. - Saves about 90% of water and has about 48% less energy footprint compared to conventional systems of farming. •Interviewee: Arvind, Madhyapradesh Source: Hello kisaan (https://www.youtube.com/watch?v=8fWSfEBGobI) - 120 plants - cost of the setup: 15,000 rupees minimum. - 500-600 rupees a month for nutrients - 100 litre water tank for about 20 plants, lasts upto a month. 29

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Comparision of area and yield of these above growing facilities:

AREA VS YIELD COMPARISON: LEGEND: AREA YIELD 1. intellifarm: rooftop module 8 sq m 200 plants 2. intellifarm: container module 15.3 sq m 300 plants 5. backyard hydroponics farm 320 sq m

500 plants 4. herbivore Mumbai

92.16 sq m 2500 plants 3. Madhavi farms 3400 sq m 30000 plants

4.37 Area and yield comparision diagram of some growing facilities

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.2. CASE STUDIES SELLING AND CONSUMPTION

LIVE CASE STUDY: FARMERS HOUSE, GOKULAM, MYSURU Farmers house started, managed and run by Dr. Sudarshan and family, initially as a small outlet for the produces that are grown organically in their farm which is located 10km away from Mysore. Later they have decided started hosting weekly market days for farmers around mysuru who grow organic vegetables and fruits. The farmers house also consists of a small pantry for the organic cafe which serves many salads, shakes, etc. for yoga crowd, health and fitness enthusiasts who reside in the Gokulam area. The shop also has a display of various semi-processed and processed organic products that arefor sale like honey, crisps, pickle, etc.

Farmers house, Gokulam, Mysuru

4.38 Plan of ‘Farmers House’, Gokulam, Mysuru

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.39 Shop front

4.40 Produces Display

4.43 Circulation Diagram

4.41 Produces Display

4.42 Produces Display

4.44 Functions

4.45 Degree of publicness

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

LIVE CASE STUDY: AANDAL MANDIR MARKET, V.V. MOHALLA, MYSURU ‘MARKET ON A LANE’ Aandal Mandir Market was started on year 2011 to relocate the street vendors who were present on the adjacent main road due to road widening process. Initially the conservancy lane housed about 17 shops one next to another consisting of vegetables, fruits and flower vendors. Eventually the number of shops decreased due to the decreased customers because of the visibility of the market and also the newer shops in the vicinity.

Aandal Mandir Market, VV mohalla, Mysuru

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.46-4.49 Inside the market

4.50 Plan of the market

4.51-4.53 Inside the market

4.54 Public Circulation

4.55 Degree of publicness considering the space for vendors where they have their space with televisions and radios.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

PILOT STUDY: KD ROAD, MYSURU Pilot study of KD road was done to understand these aspects: i. Categorisation (by mapping) based on: i.Type: Established/ Temporal ii. Size ii. Why people go to particular restaurants/eateries? iii. How are current redundant spaces in the area used? iv. What are the different types of users in different time of the day? v. Informality that sits on the formal setup - street vendors of food, tender coconut,chats, etc; spillout activities from the smaller food outlets onto the streets and their nature.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.3. LITERATURE STUDIES Literature studies included various papars that are related to food processes, projects that are addressing the issue and interventions on a neighbourhood level which mainly focus on improving the quality of available spaces in a urban fabric along with the main focus being food.

Chapter 11 - “TOWARDS AGRICULTURAL CHANE?” BY Teri press, New Delhi THE AGRI-FOOD INDUSTRY AT THE HEART OF THE GLOBAL FOOD SYSTEM Jean-Louis Rastoin, Montpellier, France TOWARDS A “HYBRID” FOOD TRANSITION? “The most likely evolution of the food system is the coexistence between two models: The service sector based agro-industrial model and an alternative model based on proximity.” The combination of pressure from changing variables (population increase, decline in natural resources and biodiversity, climate change, socio-economic crises) together with variation in political and strategic frameworks, justify the development of two prospective scenarios for the global food system leading to 2050. The first is the generalization of the service sector-based agro-industrial model (AIM), in a context of the continuance of “liberal” capitalism. The second scenario envisages the consolidation of an alternative model based on proximity (AMP) and networks of small and very small businesses, assuming the strengthening of policies for a balanced local development.

SMALL FARMERS AND MARKETS IN LATIN AMERICA: IN SEARCH OF GREATER SOCIAL INTEGRATION Octavio Sotomayor and Javier Meneses, ECLAC, Santiago, Chile. SHORT CHAINS: The promotion of short chains is another strategy used to improve marketing, primarily used by NGOs, agro-ecology networks, schools and universities, and organisations representing farmers, consumers and indigenous people. Short chains remain an emerging trend, materializing mainly through the establishment of agricultural fairs and ecological or organic markets, such as in Loja in Ecuador or Jalisco in Mexico. In this context, three new trends have emerged: the promotion of urban and peri-urban agricultural projects: successful examples of such projects can be found in Argentina, Bolivia, Colombia, Cuba, Haiti and Uruguay, among others. In Argentina, for example, the Pro-Huerta Program, which has been funded by the Ministry of Social Development for several years, has supported 624,000 family, school and community vegetable gardens, as well as 125,000 peri-urban farms. 37

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CITIES AS SUSTAINABLE ECOSYSTEMS, Principles and Practices. Peter Newman and Isabella Jennings, 2008 Strategies for sustainable consumption: 1. Encouraging voluntary simplicity individually or communally through simplicity circles 2. Initiating education programs for demand management 3. Initiating sustainable procurement programs at all levels of government and in private corporations and organizations 4. Backing the “slow movement” Slow movement “The slow movement began as the slow food movement, which started in 1989 in Italy as a response to industrial fast food culture. A worldwide network has developed from local convivia, promoting the slow food message through events and educational programs. Slow Food is a nonprofit, ecogastronomic, membersupported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions, and people’s dwindling interest in the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world. The formal movement, whose official symbol is a snail, has over eighty thousand members across the globe, but many millions more now find the philosophy attractive. (Jennings, 2008) “Community gardens enhance the social capital of communities through increasing the social bonds and networks among neighbors, among people from more diverse backgrounds, and among those in different positions of power. They also bridge gaps, reduce existing tensions, and foster social integration between otherwise segregated groups by bringing people of diverse races/ ethnicities, cultures, reli gions, socioeconomic classes. genders. ages, and educational backgrounds together to participate in shared activities with a common purpose.”

From the book “A REVIEW OF THE BENEFITS AND LIMITATIONS OF URBAN AGRICULTURE”, 2016 38

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

FUTURE OF URBAN AGRICULTURE IN INDIA Meera Sahasranaman, 2016, INSTITUTE FOR RESOURCE ANALYSIS AND POLICY With increasing urbanisation of India’s population it is essential that importance is given to urban agriculture to improve food and nutritional security. At least partial selfsufficiency in food will protect the urban poor from the uncertainties in food availability brought about by climate variability, price fluctuations, changes in oil price and the like. At present our cities are faced with problems of water shortages, inadequate systems to manage municipal waste and waste water, air, and water and land pollution and urban poverty. These problems will only get intensified as the urban population increases. Changes in weather patterns like floods and droughts will add to these woes. The Food and Agricultural Organisation has emphasised the role of Urban Agriculture in achieving real efficiencies by making productive use of underutilized resources and intensified agricultural practices (FAO, 2001). In addition to institutional support, there is a need to incentivise farming in urban areas to make it attractive to the urban citizens. The paper suggests the following legal and institutional interventions and market instruments for promotion of Urban Agriculture: 1] ‘zoning’ of land for urban agriculture in urban development master plans; 2] promotion of urban land market, through enabling laws; 3] imposing tax for vacant plots; 4] technology extension services through soil and water testing laboratories; 5] volumetric water pricing by urban water utilities; 6] tax incentives for housing societies which take up UA; and, 7] subsidies for precision farming systems.

4.61 Measures and Mechanisms for Incentivizing Urban Agriculture in India

4.61 http://irapindia.org/images/irap-Occasional-Paper/IRAPOccasionalpaper-10.pdf

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

FUTURE CITIES AND ENVIRONMENTAL SUSTAINABILITY SAFFA RIFFAT , RICHARD POWELL, DEVRIM AYDIN, 2016 According to WHO, 50 percent of the 7 bn global population is currently living in cities requiring a land area for farming equivalent to half of South America to produce their food [83]. In the next 40 years there will be 3 billion more people [84, 85] to feed implying 50% more food production [83]. Since 80 % of the world’s 4.62 Eco-Cycle describing the recycling of population is predicted to be living in cities by solid waste and sewage for food, water and 2050, seemingly generating a conflict between energy production for sustainability of future cities. using land for agriculture and for cities if the extra food production is obtained via traditional agriculture. Historically, some cities at least integrated agriculture into their structure… (eg: Ankor Wat and Tenochtitian) Some of considerations mentioned for better city designs: -Opportunities for residents to grow their own food, including generous allotments. -Strong local cultural, recreational and shopping facilities in walkable neighbourhoods. To reduce their environmental impact future urban dwellers will increasingly grow food within, or at least in the immediate hinterlands, of their cities to avoid the CO2 emissions associated with food transportation especially over transcontinental distances. But where ground is at a premium, food production might be integrated into future cities by ‘Vertical Farming’, i.e. multi-tier city farms in the form of glass protected skyscrapers or high rise towers that grow the maximum amount of on a minimum land area. Although one dedicated vertical farm could feed up to 50,000 people, it is still likely that it will be beneficial for all buildings in future to have space reserved for food production. With the recent developments in photovoltaic (PV) technology it will be also possible to design vertical farms self-sufficient and completely sustainable. The primary energy consumption of vertical farms is for lighting (creating mimic sunlight) and water pumping for irrigation. In March 2014, the world largest vertical farm was opened in Michigan (USA) with 17 million plants in plant racks using LED light to mimic sunlight. (Saffa Riffat, 2016)

4.62 https://futurecitiesandenvironment.com/articles/10.1186/ s40984-016-0014-2/ 83. http://www.verticalfarm.com/. Accessed 16 June 2015. 84. World Population to 23002004New YorkUnited Nations 85. World Population Prospects: The 2015 Revision, Key Findings and Advance Tables2015New YorkUnited Nations

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

LE 56 / ECO-INTERSTICE:

“This project explores the possibilities of an urban interstice to be transformed into a collectively self-managed space. Initiated in 2006 in St. Blaise area, in the East of Paris, the project engaged a partnership between local government structures, local organisations, inhabitants of the area and a professional association which run training programmes in eco-construction. Parallelly with the construction of the physical space, different social and cultural networks and relationships between the users and the actors involved are emerging. The project has an important take on the notion of proximity and active borders. Neighbourhood walls transform the boundaries of the site into interactive devices, which rather than separating, multiply exchange and connections. Another strong take is on the ecological aspect: energetic autonomy, recycling, minimal ecological footprint, a compost laboratory. Minimal ecological footprint, a compost laboratory.”

4.63 - 4.65 The interstice between buildings which is made usable which also adds value to the neighbourhood 4.63 - 4.65 http://www.urbantactics.org/projects/passage%20 56/passage56html.html

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

The Growroom — Exploring how cities can feed themselves through food producing architecture SPACE10 and architects Mads-Ulrik Husum and Sine Lindholm have co-created a multi-sensory pavilion for people to smell, taste and enjoy. “At SPACE10, we envision a future where we grow much more food inside our cities. Food producing architecture could enable us to do so.” — Carla Cammilla Hjort, Director of SPACE10 Envisioning a future where we start to grow much more food inside our cities. In complete self sustaining eco systems, that supply us with super fresh food of highest quality. All year round. Food that tastes better, is healthier for us, more nutritional and doesn’t put massive pressure on our dwindling supplies of fresh water nor our environment. New technologies have made it possible to take urban 4.66 - 4.68 Growrooms farming a step further. Enabled by hydroponic systems, artificial lights and computerised automation we are able to give plants exactly what they need of water, minerals, oxygen. This means, plants can grow 4 or 5 times faster than in a field. Using 95 percent less water, producing much less waste, and without the need of soil nor sunlight, the method requires much less space than traditional farming, and ultimately leaves a smaller carbon footprint on the environment. The result on our dining tables is just as fascinating. We can produce food that tastes better, is much more nutritional and healthy for us, doesn’t contain chemicals and is fresh all year round. (SPACE10, 2016)

4.66 - 4.68 Photos by Alona Vibe, Space 10

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Regen Villages EFFEKT Arkitekter, Copenhagen.

ReGen Villages is a new visionary model for the development of off-grid, integrated and resilient eco-villages that can power and feed self-reliant families around the world. ReGen stands for regenerative, where the outputs of one system are the inputs of another.

CONCEPT: SYSTEM

From dependence.. ..to self-sufficiency. 4.69 - 4.72 Systematic intervention which is inter-looped for efficiency and self-sufficiency. 4.69 - 4.72 https://www.effekt.dk/regenvillages

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

PASONA URBAN FARM, Tokyo, Japan. 2013 KONODESIGNS “Located in downtown Tokyo, Pasona HQ is a nine story high, 215,000 square foot corporate office building for a Japanese recruitment company, Pasona Group. It is a major renovation project consisting of a double skinned green facade, offices, an auditorium, cafeterias, a rooftop garden and most notably, urban farming facilities integrated within the building. The green space totals over 43,000 square feet with 200 species including fruits, vegetables and rice that are harvested, prepared and served at the cafeterias within the building. It is the largest and most direct farm-totable of its kind ever realized inside an office building in Japan. This was a significant loss to the net rentable area for a commercial office. However, Pasona believed in the benefits of urban farm and green space to engage the public and to provide better workspace for their employees.”

4.73 - 4.80 Photos of office interior spaces which has integrated farming

4.73 - 4.80 https://www.dezeen.com/2013/09/12/pasonaurban-farm-by-kono-designs/

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.81 Pasona farms office building

4.81 https://www.dezeen.com/2013/09/12/pasona-urbanfarm-by-kono-designs/

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

LA FERME MUSICALE IS A VERTICAL FARM, MUSIC VENUE & EDUCATIONAL CENTER, Bordeaux SOA ARCHITECTES, HOLDUP “The facility addresses health, food, and ethical and social concerns and provides space for people to gather together to celebrate food and life. Passersby and members of the community can learn more about sustainable food production, and the venue is suited for parties, events and concerts. La Ferme Musicale is designed to transform the remains of a warehouse into an educational gallery, a stage, community rooms and growing facilities. Above the ground floor, a series of lightweight steel structures house the growing facilities.”

4.82 La Ferme Musicale building

4.82 https://soa.archi/fr/architecture/project/la-ferme-musicale

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.83 Drawings showing various functions of the building

4.83 https://soa.archi/fr/architecture/project/la-ferme-musicale

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

THE GREEN HOUSE : AN URBAN FARM AND RESTAURANT FLOURISHES IN UTRECHT, The Netherlands ARCHITECTENBUREAU CEPEZED AREA: 680.0 M² YEAR: 2018 “The Green House accommodates a ‘circular’ restaurant concept plus meeting facilities. In accordance with the principles of circularity, the building (including the foundation of prefab concrete blocks) is completely dismountable. In fifteen years it can be built up elsewhere. The aim was also to implement reusable materials as much as possible. The two-storey pavilion is designed as a generic building kit with a removable steel frame made of galvanized profiles. The dimensions are derived from those of the smoke glass facade panels of the former Knoopkazerne; these have been re-used for the second skin and the greenhouse of the pavilion. The circularity of the building also lies in the choice of the right floor in the right place. Street clinkers from an old quay in Tiel replace the classic ground floor that has been poured. They are located on a compacted sand bed with underfloor heating. The Green House is the first to have a ac-plug-free kitchen in which food is prepared without electricity but with energy-efficient ovens fired with renewable fuels. With urban mining a large part of the interior has been found and the new furniture that has been used is made from recycled materials.”

4.84 The Green House

4.84 https://www.archdaily.com/896630/the-green-housearchitectenbureau-cepezed

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.85 - 4.91 The Green House Pictures and plans 4.85 - 4.91 https://www.archdaily.com/896630/the-greenhouse-architectenbureau-cepezed

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.91,4.92 The Green House details 4.91,4.92 https://www.archdaily.com/896630/the-green-housearchitectenbureau-cepezed

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4.95 ETFE Material study - material as an envelope for Controlled Environment Agriculture space

4.95 Structural Design of Flexible ETFE Atrium Enclosures Using a Cable-Spring Support System [2012-12-14] Ryan Paul Bessey, Brigham Young University – Provo --https://www.iasoglobal.com/

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

SITE

5.1. CONTEXT AND NATURE OF THE FABRIC Mysuru, also called Mysore, city, south-central Karnataka state, southern India. It lies northwest of Chamundi Hill and midway between the Kaveri (Cauvery) and Kabani (Kabbani) rivers on the undulating Deccan plateau. Mysuru is an important manufacturing and trading centre, and it has textile (cotton and silk), rice, and oil mills, sandalwood-oil and chemical factories, and tanneries. The city’s industries are powered by the hydroelectric station near Sivasamudram Island to the east. Mysuru’s cottage industries include cotton weaving, tobacco and coffee processing, and the making of bidis (cigarettes). The area is known for its artwork in ivory, metal, and wood, and the market near the railway station serves as a collection centre for local farm products.

5.11 Mysuru district map 5.11 mudamysore.gov.in/ Source for the data: 1. http://censusindia.gov.in/2011census/dchb/2923_PART_B_ DCHB_MYSORE.pdf

Geology: Geologically, the district is mainly composed of igneous and metamorphic rocks of PreCambrian age either exposed 52

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

at the surface or covered with a thin mantle of residual and transported soils. The rock formation in the district falls into two groups, charnockite series and granite genesis and gneissic granite. Soil and Vegetation: Soil is a natural resource, forms base for growth of natural vegetation, agriculture crops, horticulture plantation and fodder. The soils of the districts can broadly be classified as laterite, red loam, sandy loam, red clay and black cotton soils. Mysore has two types of forests and they are moist deciduous and dry deciduous. Mysore district is the third richest in forest wealth in the State. The Principal species of trees in the forests are teak, honne, rosewood, dindiga, eucalyptus and sandalwood. Demography: The total area of Mysore district is 6307 sq. km. Mysore district has 1,336 villages and 9 Statutory Towns and 10 Census Towns. Mysore district with a total population of 30,01,127 WHICH IS 4.9 percent of the total population of the State, stands at 3rd place in the State after Bangalore and Belgaum. The district has a literacy rate of 72.8 percent and is placed at 18th position in the State. Though Kannada forms the main language of the city, still other languages used in Mysore are Tamil, Malayalam, Telugu and English.

Climate: The location of the city on the undulating tableland of the Deccan Plateau at 770 m above the level of the sea makes Mysorians experience a moderate type of climate throughout the year.

Sources for the data: 1. http://censusindia.gov.in/2011census/dchb/2923_PART_B_DCHB_MYSORE.pdf 2. https://www.worldweatheronline.com/lang/en-in/mysore-weather-averages/karnataka/in.aspx 3. https://www.meteoblue.com/en/weather/forecast/modelclimate/mysore_india_1262321 4. mudamysore.gov.in/MasterPlan/MP_Reports/VOL%201_DATA%20COLLECTION,%20ANALYSIS%20&%20PROJECTIONS.pdf

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

SITE SELECTION AND CHARACTERS OF THE SITE: With the study of urban resundant spaces especiaccy conservancy lanes which is a prevailing characteristic in the fabric of Mysuru and the surveys done [Chapter 5.2] after the pilot study, V.V. Mohalla became the site of choice. V.V. Mohalla is predominantly resedential in terms of land-use with moderately dense urban fabric which also has some commercial activities happening in some parts adjoining busy street of K.D.Road and Gokulam Main road. V.V. Mohalla consists of many blocks of which each block has 2 rows of houses with conservancy lane inbetween, along the block.

5.12 Map showing existing conservancy lanes in Mysuru, a predominant feature.

5.13 Fabric of V.V. Mohalla

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CONSERVANCY LANES IN V.V. MOHALLA:

Sections of various conservancy lanes. Variation of width is 5.5m to 7m

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

SITE STUDY Important factors for selection of V.V. Mohalla area: 1. Local demand: A neighborhood which is already interested in the consumption of locally and organically grown fresh produces. 2. Urban fabric that allows intervention interms of pooling in resources like land, money and people. Ease of building - Availability of loose land in the fabric for easier facilitation of processes. 3. Need for local and exotic produces (herbs, vegetables and fruits) to be grown and consumed because of the increased knowledge in people about the benefits of these. 4. The place is consumption heavy with more number of restaurants, eateries and street vendors. 5. Need for a better way of disposing organic waste locally to reduce load on landfills and also to keep the cycle closed loop. 6. Pedestrian friendliness: Shade, basic infrastructure, wide roads that do not disturb pedestrians (roads with less traffic/less fast moving traffic), short distances to reach shops and amenities 7. Accessibility: Roads allow a person to reach to a point from a point because of more number of intersections - walkable neighborhood blocks.

V.V. Mohalla

With the study of urban redundant spaces especiaccy conservancy lanes which is a prevailing characteristic in the fabric of Mysuru and the surveys done after the pilot study, V.V. Mohalla became the site of choice.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

5.14 Landuse map

5.15 Map showing existing vegetation

5.14 mudamysore.gov.in

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Maps showing vehicular traffic

Map showing the bus route

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Map showing conservancy lanes(yellow): a unique feature(redundant urban space) in urban fabric that V.V. Mohalla has.

Conservancy lanes

Map showing open spaces(empty sites) in various blocks

Chosen block for intervention

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Study of site and morphology of spaces

Blocks are numbered for identification and similar types are identified based on size of the block and number of people living in it. i.e.: Type ‘a’ and ‘b’ in the case of V.V. Mohalla.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

5.2. SURVEY AND FINDINGS Survey was conducted to : - Understand the existing activities that are taking place in and around a house. - Understand the degree of participation in growing and composting. - Gather information on the methods and spaces used currenty for growing and composting, also comsumption.

Questionnaire:

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Survey findings:

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

5.3. ACTIVITY MAPPING

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

5.4. SCOPE AND OPPORTUNITIES This fabric of V.V. Mohalla leaves these four types of conditions to mainly work with, for the facilitation of the processes while also respecting privacy and security of the residents. [sketch/diagram showing site conditions scopes] Unbuilt (CORE) sites: These empty(unbuilt) sites serve as functional and service cores for the entire available growing areas in a block of neighbourhood. Empty sites also save as major sites for controlled environment agriculture (CEA) which is basically indoor farming. The sites will be majorly public in nature and the interventions on these sites are nonpermanent and also, they can be subjected to modifications. These built forms will be used and maintained by assistant workers working in the block, who also give training for interested people who can also enter the built and involve in the processes. The ownership of the plot is shared among ‘neighbourhood food organisation’ and the plot owner with leasing agreement for the facilitation of system and services benefiting the resident neighbours, local food outlets and the city corporation (considering the organic waste disposal and recycling which happens within the block reducing the load on the corporation). Conservancy lane as spine: As conservancy lanes run along the length of the block and in-between two rows of houses also connecting streets and core sites, it has the potential to become the spine of services and activities which helps in the movement of goods, services and people. With different kinds of activity nodes (solo-introspective spaces, meetingseating, reading niches, exercising spaces) and walking track which are weaved with outdoor-plant growing modules (vertical stacks, pots, tunnel-like structures covered with creepers). When all these activities and landscaping happen on the ground-level, which is mostly kept as softscape allowing the rain water to percolate respecting the regulations, the viaducts carrying the services connecting the core, all other growing spaces in private sites and shared spaces run along in the upper level which also helps workers/assistants to get to the other growing areas. Shared semi-public spaces: From the Survey and findings 3.1, it is clear that there can exist shared semi-public spaces which are shared between a cluster of houses/residents for social activities like community cooking and eating spaces along with hangout/leisure spaces for better interaction, bonding and knowledge sharing between neighbours who are willing to socialize among others. These shared semi-public spaces will be majorly located in terraces utilizing some part of under-utilized spaces in and around a premise, in an urban residential area. Private growing areas: These are the spaces for growing for those residents who want to grow for themselves only and in their premise, but are connected to the core-system for water and nutrient supply and some assistance when needed. [drawings showing colour-coded spaces/functions and their connections in the block] 67

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Scope of work for an architect: • Relationship of functions and spaces > part-to-whole • Massing/site studies > light, ventilation and scale • Envelope possibilities > safety, privacy and efficiency • Circulation: - approach > accessibility/distant view - entrances - the sequence of spaces and integration of other activities - treatment of edges, nodes and termination - corridors ramps and balconies. • Multifunctionality of spaces • Dismantling ability > future changes of built > structural considerations

Site sections along the block of neighbourhood

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Site section along the block of neighbourhood

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Different conditions/opportunities offered by the fabric:

1. Edge 2. Around the house 3.Conservancy lane 4. An empty plot and lane 5. Connected open spaces

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Conversations in the community post-intervention:

Inferences from the site

Inferences from the survey

• A block of neighborhood provides opportunities to accommodate processes of food systems like growing, disposal, processing and consumption.

• Residents are already involved in the activities of locally growing and composting in their premises.

• There exist empty sites unblock of neighbourhood that are suitable to accommodate built structures which facilitate control environment growing, consumption, storage and services required.

• Some of the residents are interested in full and partial involvement in the processes of growing and dispersal.

• There can exist shared spaces which are connected to from a network.

• Some of residents in the locality already gather together for eating together.

• There is a prevailing character of urban redundant space in the vicinity of V.V. Mohalla. i.e.: conservancy lane, which cuts along the block.

Inference from the survey • Various growing sites in the neighborhood block can be connected and serviced together from core sites. 71

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

DERIVATION OF PROGRAM AND AREAS

The programs include the supporting activities like workshop spaces, meeting areas, etc. And this program is varied depending upon the location of the site, size, proximity to the commercial streets, visibility, etc. ex: One site may have cafe and marketplace in the buildint/sei-built spaces along with main functions, whereas other site may have only production, composting and required services.The areas required for various utilities and services are derived from the case studies and proportionated to minimum area required within a block of area.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Case Study: VerticalFarm2.0

CORE AREAS

Area in sqm

Percentage of area

SITE ‐ IN BLOCK AREAS DISTRIBUTED

Serves growing areas in core sites

Serves growing areas in non‐core site

Percentage of area

Total CORE area required to serve core sites and non‐core sites

SITE 1

SITE 2

SITE 3

SHARED SEMI‐PUBLIC AREAS

PUBLIC SPACES

PRIVATE SPACES

EX. SITE 1 ‐ on an apartment terrace

conservancy lane ‐ the spine

Terraces and premise

Multipurpose gathering spaces

open and semi enclosed

Ground floor

Entrance + Reception

0.38%

Entrance + Reception

19.8

14.1

0.38%

33.9

11.3

22.6

the core and the production area separated by decontamination airlock.

Airlock

0.15%

Airlock

7.9

5.6

0.15%

13.6

4.5

9.0

clean storage room

0.50%

clean storage room

25.8

18.3

0.50%

44.1

14.7

29.4

Changing room

0.23%

Changing room

11.9

8.5

0.23%

20.3

6.8

13.6

0.23%

Germination room

11.9

8.5

0.23%

20.3

6.8

13.6

Introspective spaces

[]

30 30 50 75 20

0.23% 0.23% 0.38% 0.57% 0.15%

Stairs Elevator shaft Workers room Offices Toilets

11.9 11.9 19.8 29.7 7.9

8.5 8.5 14.1 21.1 5.6

0.23% 0.23% 0.38% 0.57% 0.15%

20.3 20.3 33.9 50.9 13.6

6.8 6.8 11.3 17.0 4.5

13.6 13.6 22.6 33.9 9.0

Kids play zones seating areas

[] []

Germination room Stairs Elevator shaft Workers room Offices Toilets Main control room Workshop area Meeting room

produce arrival from cultivation Packaging and area going for logistics center packing and cold storage utility rooms for the distribution of water, electricity and CO2 to the upper floors

Total floor area Total growing floor areas Total floor area Upper floor cultivation modules

Total floor area

Cold storage Waste disposal rooms Raw material storage Dock ports for transport vans

0.19%

Main control room

9.9

7.0

0.19%

17.0

5.7

11.3

600 20

4.57% 0.15%

Workshop area Meeting room

237.7 7.9

169.1 5.6

4.57% 0.15%

406.9 13.6

135.6 4.5

271.2 9.0

140

1.07%

Packaging and logistics center

55.5

39.5

1.07%

94.9

31.6

63.3

200

1.52%

utility rooms for the distribution of water, electricity and CO2 to the upper floors

79.2

56.4

1.52%

135.6

45.2

90.4

‐‐‐‐>

200

1.52%

Cold storage

79.2

56.4

1.52%

135.6

45.2

90.4

0.19%

Waste disposal rooms

9.9

7.0

0.19%

17.0

5.7

11.3

0.19%

Raw material storage

9.9

7.0

0.19%

17.0

5.7

11.3

2625

20.00%

Total CORE area

1040.0

740.0

20.00%

1780.0

593.3

1186.7

4160.0

2960.0

80.00%

7120.0

2373.3

4746.7

5200.0

3700.0

100.00%

8900.0

2966.7

5933.3

10500

80.00%

5 floors

13125

100.00%

Total CORE area

350

13.33%

CULTIVATION area ‐ core

693.3

493.3

13.33%

1186.7

395.6

791.1

1250

47.62%

growth racks (x 5m ht)

2476.2

1761.9

47.62%

4238.1

1412.7

2825.4

2.86%

nursery

148.6

105.7

2.86%

254.3

84.8

169.5

110

4.19%

work area ‐ front and aroung growth racks

217.9

155.0

4.19%

373.0

124.3

248.6

2625

100.00%

Available growing area in the block

5200

3700

100.00%

8900.0

2966.7

5933.3

café

soppu ( herbs ) module gida‐01( small plant ) module gida‐02( plant ) module balli ( wine ) module

30 90 50 10

Dock ports for transport vans

x4 floors

core growth racks (x 5m ht) nursery work area ‐ front and aroung growth racks

Kitchen Communi Shared Spaces ty Kitchen and for Eating dining neighbours area Washroo ms

(1300 sqm x 4 floors)

Outdoor Workshop area

100

Marketplace

150 sqm 20 50 10 62.5+16

150

Kitchen Eating area Washrooms Vehicular Parking

100

min. height per plant in mm

Seating

[]

Walking tracks

[]

Composting

100

60 dropdown /mesh hence adjustable height is preffered in racked system

Areas for various functions that are required to run a facility of growing and composting are derived from the case study and proportionated in the available area for growing in the block of intervention. Shared spaces which have growing and composting are also taken into consideration for the overall system and services for the block.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

DESIGN

Looking at the open areas in block of neighbourhood suggests some paths and nodes for the intervention. 7.1. PROGRAM BREAKDOWN STRUCTURE - MAPPING Key functions and factors are mapped on the block of intervention to understand layout of various factors and their networks. The choice of places for growing, consumption distribution and disposal/recycling is done with the help of availability of space and survey findings. This can be varied and proportionated according to the degree of participation, availability of spaces, local demand, etc. in a block of neighbourhood.

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

1. GROWING AREAS

2. SERVICES

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

3. MOVEMENT OF PEOPLE

4. LOCAL ECONOMY

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

OVERLAYING THE PROCESSES, SERVICES, AND EMPTY SITES ON THE EXISTING BLOCK

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

7.2. USERGROUP TYPES BASED ON DEGREE OF PARTICIPATION

7.21 Types of users and degree of participation

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

7.3. MODULE A module for growing is derived from studies and considering the local demand of produces (mix of microgreens, herbs, vine crops and plants) while also looking at the maximum efficiency and connect-ability to the centralized system executed in a block of neighbourhood. Hence a produces list is made [7.36], which varies according to the region and usergroup of intervention. Modules for growing can facilitate activities in indoors, stacked together with artificial lighting or in outdoor areas. These modules can be customised according to the needs and assigned to different families for growing and harvesting for themselves or these can be rented by eateries and other people of the locality.

7.31 - 7.35

7.31 - 7.35 Hydroponics for the home grower by Howard M Resh

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Name of the produce

Local

Non‐local

Local

Non‐local

Local

Season

Creeper Herb Shrub Tree

Growing period

beans

•

all season 2‐3 months

snake gourd

•

all season 2‐3 months

bitter gourd

•

all season 2‐3 months

bottle gourd

•

all season 2‐3 months

ash gourd

•

all season 2‐3 months

ridge gourd

•

all season 2‐3 months

cucumber

•

all season 4 months

pumpkin

•

all season 5 months

luffa gourd/sōrekāyi

•

all season 6 months

alasande kaalu

•

all season 7 months

Hydroponic system

Light required NFT Medium (4‐ 6hrs)

ebb and Raft Wick flow

High (6‐8hrs)

drip irrigation(bato bucket)

Aeoponics

indian spinach

•

all season 8 months

Low (3‐4hrs)

mint leaves

•

all season

Low (3‐4hrs)

fenugreek leaves/methi

•

all season

corriander

•

all season

3 weeks

Low (3‐4hrs)

curry leaf

•

all season 2 months

Low (3‐4hrs)

green spinach

•

all season 4 months

Low (3‐4hrs)

High (6‐8hrs)

4 weeks

Low (3‐4hrs)

sabsige soppu/dill

•

all season 5 months

honagone

•

all season

mushroom

•

all season 1‐2 months

garlic

•

all season 4‐5 months High (6‐8hrs)

sambar soppu

•

all season

cabbage

•

all season 3‐4 months

nela basale

•

all season

1 month 2 weeks

3 weeks Low

2 weeks Low (3‐4hrs)

braahmi

•

all season

Scallion

•

all season 3 months

Low (3‐4hrs)

kale

•

all season 2‐3 months

Low (3‐4hrs)

swiss chard

•

all season 2 months

Low (3‐4hrs)

lettuce

•

all season 2‐3 months

Low (3‐4hrs)

lady's finger

•

all season

1month

High (6‐8hrs)

brinjal

•

all season

1month

High (6‐8hrs)

pepper

•

all season

1month

High (6‐8hrs)

tomato

•

all season

1month

High (6‐8hrs)

green chillis

•

all season

1month

High (6‐8hrs)

1month

High (6‐8hrs)

cluster beans

•

all season

broccouli

•

all season 4‐5 months

drumstick

•

banana stem

•

beetroot

Local

Type of plant based on avg. height

Ishwara Sandesh C M | 4CM15AT006

8‐12 months all season 6 months 1‐2 months

carrot

1‐2 months

raddish

1‐2 months

turnip

1‐2 months

potato

3‐4 months

sweetpotato

3‐4 months

elephant yam

1‐2 months

Medium (4‐ 6hrs) High (6‐8hrs) High (6‐8hrs) Medium (4‐ 6hrs) Medium (4‐ 6hrs) Medium (4‐ 6hrs) Medium (4‐ 6hrs) Medium (4‐ 6hrs) Medium (4‐ 6hrs) Medium (4‐ 6hrs)

7.36 List of produces that are used in daily cooking

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

7.4. ELEMENTS OF DESIGN DERIVED FROM THE STUDIES AND SITE OPPORTUNITIES

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

PERMEABILITY DIAGRAM

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

7.5 INTERVENTION

1. CORE SITES - BUILDING : Facilitates controlled environment growing, composting, storage, marketplace, cafe and spaces for staff, workshops and meetups.

3. SHARED TERRACES: Shared terraces are used to community cooking and eating potluck together, virtual meeting and also for growing/processing activities.

2. CONSERVANCY LANE: With pathway and landscaping it acts as a linear park also providing area for experimental growing modules

4. PARK: All the empty sites may not be used as core sites/buildings but they can be open parks which facilitate some composting/growing along with play areas or seatings.

10 0

meters

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

1. CORE SITES - BUILDING : FACILITATES CONTROLLED ENVIRONMENT GROWING, COMPOSTING, STORAGE, MARKETPLACE, CAFE AND SPACES FOR STAFF, WORKSHOPS AND MEETUPS.

10 0

meters

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CONCEPTUAL SECTION

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

EXPLODED AXONOMETRY

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CORE SITE-01 STREET B

EXIT

ENTRY

+0.0M LVL

Lift-2 Duct TWO WHEELER PARKING

FOUR WHEELER PARKING

DRIVEWAY

+0.0M LVL

DOCK

PACKAGING AND LOGISTICS

WASTE COLLECTION ROOM

UP +0.0M LVL

RAW MATERIAL STORAGE

Produce Carrier Duct

COVERED COMPOSTING PITS

+0.0M LVL

WORKSHOP AREA

Lift-1

+0.0M LVL

15m

PLAN AT +0.0M LVL

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CORE SITE-01 B

MARKETPLACE

Lift-2

+4.5M LVL

Duct RECEPTION AND BILLING

+4.5M LVL

COLD STORAGE

+4.5M LVL

UTILITY AND SERVICES ROOM

UP PRODUCE CARRIER DUCT

+4.5M LVL

Lift-1

+4.5M LVL

15m

PLAN AT +4.5M LVL

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CORE SITE-01 B

+7.5M LVL

CAFE +7.5M LVL

OUTDOOR DECK

KITCHEN

Lift-2

+7.5M LVL

Duct

+6.0M LVL

C MEETING HALL +6.0M LVL

CEA HALL +4.5M LVL

WORKERS ROOM

+7.5M LVL

PRODUCE CARRIER DUCT

+7.5M LVL

OFFICE

CHANGING ROOM

Lift-1

+9.0M LVL

DN DN

+7.5M LVL

15m

PLAN AT +7.5M LVL

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CORE SITE-01 B

+7.5M LVL

OUTDOOR DECK

+6.0M LVL

CEA HALL +4.5M LVL

Lift-1

+7.5M LVL

+12M LVL

+7.5M LVL

15m

PLAN AT +12M LVL

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

SECTION - BB

SECTION - CC

SECTION - AA

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

SOUTH-EAST ELEVATION

NORTH-WEST ELEVATION

Ishwara Sandesh C M | 4CM15AT006

NORTH-EAST ELEVATION

SOUTH-WEST ELEVATION

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

+16.25M LVL 16.25

+15M LVL 15.00

SHADING DEVICE DETAIL: +12M

Window frame MS box section 40 x 80

12.00

Shutter frame MS channel 20 x 40

Frosted Glass Panel 15

Shutter frame MS channel 20 x 40 Window frame MS box section 40 x 80 Pivot

Fixed glass Panel

Rubber gasket

Pivot Rubber gasket

+9M LVL 9.00

+7.5M LVL 7.50

800

Window frame MS box section 40 x 80 Pivot +6M LVL 6.00

Shutter frame MS channel 20 x 40 Fixed glass Panel Frosted Glass Panel 15

+4.5M LVL

Window frame MS box section 40 x 80 Shutter frame MS channel 20 x 40 Frosted Glass Panel 15 Pivot Rubber gasket

4.50

ground lvl 0.00

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

2. CONSERVANCY LANE: WITH PATHWAY AND LANDSCAPING IT ACTS AS A LINEAR PARK ALSO PROVIDING AREA FOR EXPERIMENTAL GROWING MODULES

10 0

meters

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

PLAN AT GROUND LEVEL

PLAN OF VIADUCT AT +6M LVLA

10 0

meters

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Composter images 1.1 - 1.5 Source: https://dailydump.org/shopping/index.php/composters/community-composters.html

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

SECTION DD

SECTION EE

100

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

101

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

3. SHARED TERRACES: SHARED TERRACES ARE USED TO COMMUNITY COOKING AND EATING POTLUCK TOGETHER, VIRTUAL MEETING AND ALSO FOR GROWING PROCESSING ACTIVITIES.

SHARED TERRACE - FOR WORKSHOPS, MEEINGS, ETC

COMMUNITY KITCHEN AND EATING SPACE

PRIVATE TERRACE

BRIDGE

VIRTUAL CLASSROOMS/ WORKSHOPS FOR CHILDERN

102

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

4. PARK: ALL THE EMPTY SITES MAY NOT BE USED AS CORE SITES/BUILDINGS BUT THEY CAN BE OPEN PARKS WHICH FACILITATE SOME COMPOSTING/GROWING ALONG WITH PLAY AREAS OR SEATINGS.

103

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

104

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

CONCLUSION

Benefits of generic and adaptable part of the design, systems and services are umpteen. Adaptation and execution of the design can happen with the little available spaces which are under-utilized and can add more value by using such spaces productively. The programatic configurations can be varied according to the context and requirements of a particular neighbourhood. Thus, the scale of intervention is also varied. Value that the intervention enhances of a community interms of social, health, economic, experiential and sustainable aspects is very high.

105

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

REFERENCES

Adams, T., 2016. A Relationship with Urban Farming, s.l.: University of Nebraska Lincoln. Anon., 2014. Food and the City. [Online] Available at: https://www.slowfood.com/food-and-the-city/ Anon., 2016. Urban Agriculture Toolkit, s.l.: United States Department of Agriculture. Anon., n.d. Urban Farming Workbook: An introduction to urban farming, from types, s.l.: the elemental group, Vitalyst Health Foundation. Attlee, E., 2018. Comfort Eating. The Architectural Review, October, pp. 46-51. Block, I., 2019. Kaiku turns fruit and vegetable waste into natural pigments, Dezeen. [Online] Available at: https://www.dezeen.com/2019/09/02/kaiku-nicole-stjernswarddesign-food-waste-pigment/ Bow-Wow, Y. T.-A., n.d. Void Metabolism. s.l.:s.n. Butler, S., 2012. History. [Online] Available at: https://www.history.com/news/restaurants-b-c-e-before-thecontemporary-eatery Choi, A. S., 2014. What Americans can learn from other food cultures. [Online] Available at: https://ideas.ted.com/what-americans-can-learn-from-other-foodcultures/ DAVIES, S., 2007. A RIPE TIME FOR LOCAL FOOD, PROJECT FOR PUBLIC SPACES. [Online] Available at: https://www.pps.org/article/farmersmarketsandlocalfood Durkin, A., 2016. Chicago council -Indian cities and food. [Online] Available at: https://www.thechicagocouncil.org/sites/default/files/investing-tonourish-indias-cities-2016-06.pdf freshboxfarms, n.d. Controlled Environment Agriculture (CEA): More than Hydroponics. [Online] Available at: http://freshboxfarms.com/articles/controlled-environment-agriculturecea-hydroponics/ Growing an Abundance of Food in the City Using Permaculture. 2009. [Film] s.l.: HAPPEN FILMS. Hodge, R., 2010. "Slow Food" Movement. [Online] Available at: https://www.bing.com/videos/”Slow Food” Movement Comes from Italy to Georgia 106

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

Jajodia, S. J., 2019. India’s organic food sector is out of its segregated niche, sundayguardianlive. [Online] Available at: https://www.sundayguardianlive.com/lifestyle/indias-organic-foodsector-segregated-niche Jennings, P. N. a. I., 2008. Strategies for sustainable consumption. In: Cities as Sustainable Ecosystems Principles and Practices. Washington, D.C.: ISLAND PRESS, pp. 191,200. Lang, G., 1999. Restaurant. [Online] Available at: https://www.britannica.com/topic/restaurant Lorri, M., 2018. A History of the Restaurant. [Online] Available at: https://www.thebalancesmb.com/a-history-of-the-restaurant-partone-2888654 Marchi, M., 2018. Reclaiming Our Cities, Starting From Food. [Online] Available at: https://www.slowfood.com/reclaiming-cities-starting-food/ Momoyo Kaijima, J. K. Y. T., n.d. Made in Tokyo. s.l.:s.n. PATEL, T., 2019. Stop Dumping Gourmet Meals: Mumbai Chef Shows Us the True Value of Food ‘Waste’, The Better India. [Online] Available at: https://www.thebetterindia.com/203611/mumbai-woman-instagramchef-kitchen-food-waste-gourmet-dishes-tips-diy-lifestyle/ Pollan, M., 2013. Cooked. Great Britain: The Penguin Group. Quirk, V., 2012. Urban Agriculture Part I: What Cuba Can Teach Us. [Online] Available at: https://www.archdaily.com/237526/urban-agriculture-part-i-whatcuba-can-teach-us Quirk, V., 2012. Urban Agriculture Part II: Designing Out the Distance. [Online] Available at: https://www.archdaily.com/238382/urban-agriculture-part-iidesigning-out-the-distance/ Quirk, V., 2012. Urban Agriculture Part III: Towards an Urban "Agri-puncture". [Online] Available at: https://www.archdaily.com/239677/urban-agriculture-part-iii-towardsan-urban-agri-puncture?ad_medium=widget&ad_name=navigation-next Raj, A. V., 2019. DownToEarth. [Online] Available at: https://www.downtoearth.org.in/blog/waste/can-india-afford-onlinefood-orders-and-takeaways--64767 RAYCHEL SANTO, A. P. B. K., 2016. A Review of the benefits and limitations of Urban Agriculture, s.l.: Johns Hopkins : Center for a livable future. Saffa Riffat, R. P. D. A., 2016. Future cities and environmental sustainability, s.l.: Creative Commons Attribution 4.0. 107

Architectural Thesis | Wadiyar Centre For Architecture, Mysuru

Ishwara Sandesh C M | 4CM15AT006

SPACE10, 2016. The Growroom — Exploring how cities can feed themselves through food producing architecture. [Online] Available at: https://medium.com/space10/the-growroom-exploring-how-citiescan-feed-themselves-through-food-producing-architecture-af80418e1137 Steel, C., 2013. Hungry City. s.l.:s.n. Steel, C., 2018. Hungry For Change. The Architectural Review, October, pp. 8-15. Stubblefield, M., n.d. What Is the Slow Food Movement?. [Online] Available at: https://greenliving.lovetoknow.com/low-impact-living/what-is-slowfood-movement Sutton, D. E. a. S., 2014. Harnessing the Potential of Urban Rooftops. [Online] Available at: https://www.esri.com/esri-news/arcnews/fall14articles/harnessing-thepotential-of-urban-rooftops Uddoh, R. J., 2018. Belly Of The World. The Architectural Review, October. White, M., 2007. Atelier Bow-Wow: Tokyo Anatomy. [Online] Available at: https://archinect.com/features/article/56468/atelier-bow-wow-tokyoanatomy Williams, R. J., n.d. Why we love 'Interruption': Urban Ruins, Food trucks and the cult of decay. pp. 17-29.

108