Meeting Your Meat - Research by Jayson Young

Meeting Your Meat Giving people a local choice within the Swedish food market.

Architecture Thesis - Research By Jayson Young

Introduction - 1

This book is part of the 10th semester master thesis project held at the Architecture School in Umeå University. The project is based on the topic ‘meeting your meat; giving people a local choice within the Swedish food market’. The following content within this book shows the analysis and initial research of the project by Jayson Young. This book forms part of a set including another showing the development and process behind the project as well as the final outcome.

Meeting your meat - Giving people a local choice within the Swedish food market. A publication by Jayson Young Arkitekthögskolan i Umeå Designed and Printed by Jayson Young in Sweden as an accompaniment to the 10th semester master thesis project. All pictures belong to the author unless stated with a source. 2014 - Jayson Young Creative Commons License You are free to share — to copy, distribute and transmit the work. As long as the following conditions are upheld. Attribution — You must attribute the work Noncommercial — You may not use this work for commercial purposes. No Derivative Works — You may not alter, transform, or build upon this work unless permission is granted. jaysonyoung.co.uk

2 - Preface Preface

Contents

Meeting your meat 5 Division of land 14 A need for organic? 15 Average Consumption 16 Consumption of meat 18 Small Producers 22 Swedish Perception 23 Local Produce 24 Local Producers 26 Cheap pork 28 Västerbotten County 30 A city of the north 33 Division of the food market 38 Local markets 40 MinFarm 44 Investment in Umeå Farmers 46 Farmers Situation 48 A New Trend? 51 Consumers Slaughterhouse 54 New Local Slaughterhouse 56 Production amounts 57 Meat Transparency 60 Food waste 62 Meat production 63 Current food production system 64 Research Conclusions 66 Umeå Areas 71 Road Network 72

Shopping 75 Supermarket Distance 76 Parking Distance 78 Bus Network 80 Cafés and Restaurants 82 Location 01. 87 Location 02. 89 Location 03. 91 Location 04. 93 Chosen Site 94 Theme 96 Programme 97 Scale 98 Frequency 99 Slaughterhouse 100 Market Hall 102 Delivery 104 Waste Recycling 105 District Heating 106 Processing 108 Storage 110 Packing 112 Café 114 Food Production 116 Animal Blood 117 Administration Facilities 118 Updated Programme 119

Contents Contents - 3

A man waiting for the bus after food shopping. He is standing next to a cow. Literally meeting his meat. Location: Vasaplan, UmeĂĽ 4 - Thesis ThesisProposal Proposal

Meeting your meat Giving people a local choice within the Swedish food market.

UMEÅ LOCAL MEAT PRODUCTION? Thesis Proposal I have been living in Umeå, northern Sweden for almost two years. Since arriving, one thing has always been at the forefront of my thoughts; the quality of the meat. Many people (predominantly non-Swedish) which I have spoken with also agree with this statement. There seems to be a lack of taste to the meat. It doesn’t taste bad. It just doesn’t really taste of anything. Now coupling this fact with the price of meat. Why should I pay more for less? For example, food prices in Sweden are on average 18% higher than those in Europe1. What is the reason for the higher cost of meat? The real reason perhaps, is due to the scarcity of the product and the transportation distances the majority of the meat takes. Only 50% of the meat is of Swedish origin (Svenskött) and the rest is imported from countries such as Denmark, Ireland, Brazil and Germany2.

Malin Blank & Anna Maria Persson, The Swedish Food Retail Market - An econometric analysis of the competition on local food retail markets (Linköping University, http://www.ep.liu.se/exjobb/eki/2004/ nek/009/, 2006), 7-74.

The price of the meat should not be seen as a factor in this project. Economics is a complicated entity. Personally, I do not feel that the price should be questioned. Yes, it would be great for consumers if meat prices were to be lower; but would it be better for the producer? Another tricky issue is the sustainability of meat. Obviously, sustainability is important. This project forms part of an architectural masters focusing on sustainability. However, a radical overhaul would be needed in the global meat industry for meat to become sustainable. For it to become an issue to focus on in this thesis project, the meat industry would need to be addressed within the project. Sustainability of the architectural outcome and processes locally should be addressed instead. Not the sustainability of meat generally.

The real issues which need to be addressed is both the quality of the product and choice within the market. Does the current Swedish market have adequate choice? When people visit a supermarket do they feel local meat is a necessity or a luxury? Is this notion currently flipped upon its head? The current Swedish food market is heavily monopolised. This cuts down on consumer choice. The monopolisation also potentially cuts down on the end quality of the product. The Swedish monopolisation will be looked into within this project and will be used to argue the local. Can local meat be produced sustainably and delivered to the population of Umeå? How can this be achieved? What is the ideal outcome to facilitate this? Is an architectural solution possible? What will this solution be?

Henrik Lerner, Bo Algers, Stefan Gunnarsson & Anders Nordgren, “Stakeholders on Meat Production, Meat Consumption and Mitigation of Climate Change: Sweden as a Case” in Journal of agricultural and environmental ethics Vol 26 (Springer Science+Business, 2013) p.664

Thesis ThesisProposal Proposal - 5

A LOCAL ALTERNATIVE ‘SUPER’MARKET?

People leave a supermarket with a full trolley. ICA Maxi Stormarknad one of the largest supermarkets in Umeå. ICA is the largest chain in Sweden. 6 - Thesis ThesisProposal Proposal

Thesis ThesisProposal Proposal - 7

Meeting your meat Giving people a local choice within the Swedish food market.

A SWEDISH MONOPOLISTIC PROBLEM? Swedish meat situation The term meeting your meat does not necessarily refer directly to the meeting of the animals in which you want to dine. It can be seen in a less literal manner, more the meeting of the ideals behind the meat. One factor which is important in the food market is choice. The current supermarket monopoly in Sweden does little to bring consumer choice into the market. The three main companies in the food sector are ICA, KF and AxFood. These three companies hold 75% of the market with ICA controlling over 38% solely1. The population have very little or no say on how the meat they buy is raised, looked after, slaughtered, packaged and stored. Customers are loosing faith with the supermarkets lack of transparency. The list of recent food scandals is seemingly endless. Horsemeat scandal (2013), Pork disguised as beef (2012), Southern Sweden inhumane pig farms (2013, 2009), Chickens abused during

transportation (2013), 19 year old canned meat relabelled and sold (2012), 125% meat sausage (2011). The list goes on. Maybe one reason for the above scandals is the lack of transparency in the large monopolies. If consumers could buy local, avoiding the middle man, there will be a say in obtaining quality products in a way which the consumer wants. There is however a change starting to take place in Sweden. An ever growing collection of farmers in Norrland are growing tired of selling their meat to the monopolist corporations. The hope is to get better prices for their meat and closer contact with consumers. Currently farmers must sell their meat at a heavily reduced price, which allows the supermarkets to make large profits. It costs a farmer around 25 Kronor to produce a kilo of beef. The supermarket will sell the same kilo for upwards of 75 Kronor2. The start of this has already been seen in Skellefteå where farmers are wanting to sell locally in their own stores3. Farmer Mark Lindgren, Ragvaldsträsk

8 - Current CurrentSituation Situation

says “There seems to be a craving to buy directly from the farmer now”. Is the population moving away from wanting poor quality, potentially scandalous supermarket meat?

“There seems to be a craving to buy directly from the farmer” Another factor important to the food market is quality. It can be argued that quality can come with choice. One factor in the quality of the meat is the reducing the stress of the animals. It has been proven that transporting animals over long distances causes stress and lowers meat quality4. The shorter a distance to slaughter, the better the meat. The majority of meat in Umeå is imported. The former slaughterhouse in Umeå is now a corporate office and meeting space.

2 Karl-Ivar Kumm, “Sustainability of organic meat production under Swedish conditions” in Agriculture, Ecosystems and Environment Vol 88 (Elsevier Science, 2002), p100. 3 http://www.lrf.se/Medlem/Regioner/ Vasterbotten/Nyheter-/Markus-oppnar-egen-kottbutik/

The MVG Shopping centre in the shopping area of central Umeå. A CO-OP is located within and an ICA supermarket is a 2 minute walk away.

Gebresenbet G, Bosona TG, Ljungberg D & Aradom D, “Optimisation analysis of large and small-scale abattoirs in relation to animal transport and meat distribution” (Australian Journal of Agricultral Engineering, 2011) p31.

Current CurrentSituation Situation - 9

10 - Current CurrentSituation Situation

DUÅ, a specialised ‘gourmet’ located on Storgatan just outside the COOP entrance to the MVG shopping centre. Note the new cultural house being built behind.

Meeting your meat Giving people a local choice within the Swedish food market.

LOCAL CHOICE. A GENERAL CONSENSUS? Swedish meat situation Should there be an emphasis on local meat? Not in terms of production distance to the city, but in terms of native and suited species. For example, 36% of Västerbottens meat industry is dedicated to Reindeer meat1. Meat should be seasonal also, not just supposedly fruits and vegetables. Not all of the meat has to be freshly slaughtered. Traditional techniques such as smoking, drying and salting can be used. The artisan should be revived. These processes hark back to tradition and can also produce new qualities. Another key factor in the selling of local meat is the local market value. The prices should not be fixed. There should be a healthy competition between producers. Prices should fluctuate depending on quality, availability and demand. Not stay the same ‘just because’. A general consensus (91 responses to a questionnaire2) is that local meat is preferred. Almost all stated that they preferred locally produced meat. Over 90% were prepared to pay 5-20% more for local meat, while 70% were prepared to pay about 20% more than the ordinary price for local meat.

Sara Alva-Lizarraga, Karen Refsgaard & Thomas G. Johnson, Food Economics - Acta Agriculturae Scandinavia, Section C: Comparative analysis of agriculture and rural policies in Västerbotten and Hordaland using the POMMARD model (London: Taylor &

The citizens of the city should also get a say in how the meat is produced. There should be a dialogue medium; whether this is a meeting space or something different. Dialogues could be on topics ranging from animal antibiotic use to what cuts of meat the consumers want. A local dialogue with farmers would bring people back in touch with their food. Food will be seen as natural and grown product. Not just something which just appears in the supermarket all year round. According to the Swedish beef Producers and the Federation of Swedish Farmers, animals for beef production graze 80% of the natural pastures in Sweden. Some areas of the country have too few animals to maintain this land3. The northern Swedish farmlands are mainly still small and family owned. Along with the lack of grazing animals as stated previously, there is a good opportunity to expand the meat market in the north. To summarise, Umeå can be a major participator in locally and ethically produced meat. The city

Francis, 2011), 143-155. 2Gebresenbet G, Bosona TG, Ljungberg D & Aradom D, “Optimisation analysis of large and small-scale abattoirs in relation to animal transport and meat distribution” (Australian Journal of Agricultral Engineering, 2011) p31. 3 Henrik Lerner, Bo Algers,

can benefit from a space where local farmers and producers can gather to process and sell their produce. The space can house a forum between producer and consumer to ensure people receive a fair and suited product. A product what they want and how they want, not what a corporation says they want. This space can also be used for meetings between farmers where topics on agriculture and economics can be discussed and developed. Furthermore, the whole process should be sustainable for the people who produce the meat. The process should be transparent and controlled buy the farmers and the consumers. Not the profit making middle man. If the project is a success it can manifest into a local meat, crop and dairy market; helping to bring local back to the city.

“A local meat, crop and dairy market... Controlled buy the farmers and the consumers”

Stefan Gunnarsson & Anders Nordgren, “Stakeholders on Meat Production, Meat Consumption and Mitigation of Climate Change: Sweden as a Case” in Journal of agricultural and environmental ethics Vol 26 (Springer Science+Business, 2013), p669

Current CurrentSituation Situation - 11

Meeting your meat Giving people a local choice within the Swedish food market.

UMEÅ MEAT FARMS

NON-LOCAL COMMODITIES/ LUXURIES

MEAT RAISING SYSTEM

SUPERMARKET MONOPOLY SLAUGHTER “MEATING”

LOSS OF CONTROL TRANSPARENCY AND PROFITS

LOCAL TRANSPORT NETWORK

LOCAL PUBLIC

NON-LOCAL TRANSPORT NETWORK

NON-LOCAL MEAT FARMS

FARMERS MARKET LOCAL PRODUCE OF VÄSTERBOTTEN

NON-LOCAL VEG/DAIRY FARMS

UMEÅ VEG/DAIRY FARMS

Existing Situation Diagram The above diagram shows a simplified version of the current situation regarding grocery consumption and production in Umeå. The diagram focuses on meat in particular. The grey portion highlights the non-local meat production system. The green highlight the supermarket monopoly and the red highlights the local food production. The diagram shows how the only local option (outside of the supermarkets) the Umeå population has is in the form of the farmers market.

The farmers market is always a huge success. Every time I have been, the market is packed and there seems to be a huge demand for the produce. The only down side, the market occurs only 7 times a year. The other thing to notice about the current situation is the reliance on non-local produce. This, coupled with the fact that if local produce is selected, the supermarkets have strict guidelines and specifications. As seen earlier in this document, this lack of transparency can lead to food scandals and a loss in consumer trust.

The majority of the production market is here. It just cannot compete with the supermarkets. Is there a way to influence the market situation to bring a local choice into the market? Is making a permanent market the solution? Or is there an alternative? What would the system look like if this local market was introduced? Would the addition of a meeting space; a space for a dialogue between the various sectors to discus and develop what the population want be beneficial to the system?

The above diagram highlights the organisation of the perceived current market in Umeå based on the thesis proposal. 12 -- Current CurrentSituation Situation

UMEÅ MEAT FARMS

MEAT RAISING SYSTEM

NON-LOCAL COMMODITIES/ LUXURIES

CHANGED IDEAS AND OPINIONS

SUPERMARKET MONOPOLY

LOCAL TRANSPORT NETWORK

SLAUGHTER “MEATING”

MEETING

UMEÅ MARKET

LOCAL PUBLIC “AND THEIR VIEWS”

LOCAL PRODUCE OF VÄSTERBOTTEN

UMEÅ VEG/DAIRY FARMS

NO MEAT IMPORTS

NON-LOCAL TRANSPORT NETWORK

NON-LOCAL MEAT FARMS

NON-LOCAL VEG/DAIRY FARMS

REALISATION OF LOCAL MARKET SUCCESS

Proposed Situation Diagram The above diagram shows a simplified version of the future situation regarding grocery consumption and production in Umeå. The diagram focuses on meat in particular. The grey portion highlights the non-local meat production system. The green highlight the supermarket monopoly and the red highlights the local food production. The diagram highlights where and how ‘meeting’ and ‘local market’ would enter the system. It also shows how the meeting space and the influence the current supermarket monopoly has by

allowing people to communicate which local produce they would prefer. The end result is to allow for a local alternative to the meat (and the others in future) industry. This in turn would potentially stop in importation of foreign meat; or at least cut it down. The diagram then goes on to show that other local produce in Västerbotten and from the farms in Umeå could then enter the market. This diagram is a starting point for the thesis work. It by no means shows the outcome,

or claims to be the solution. It is merely a starting point. An initial thought on how the current situation can be improved based on the preliminary research stated in the thesis proposal. The diagram will hopefully evolve and change with the addition of new information and research along the process of this thesis. Finally, it is important to note that the outcome may not be a market. The term market is currently used in the context of being commercial transaction. Not a place where goods are exchange per say.

The above diagram highlights the organisation of the perceived future market in Umeå based on the thesis proposal. Future FutureSituation Situation -- 13

Division of land How Sweden is divided and what she produces. Of Sweden’s total land area, 450 000 square kilometers, half is covered with forest. Its arable land amounts to only 2 800 000 ha, about seven percent of the total land area. The temperate climate is favorable for farming, cold winters (that inhibit infestations of many crop pests) and warm summers (with days of long sunlight) allows production of high quality vegetables and berries. Nonetheless, agricultural conditions differ widely between regions, which is shown by the fact that farmlands in Scania in the south enjoys up to 100 days’ longer growing season than in farmlands in the far north.

450,000km²

50% Forest

7% Agriculture

Imports account for about 50 percent of the supply of organic vegetables. However this figure excludes potatoes, which account for over half the organic vegetable market. If potatoes are included, the import share is substantially lower, about 35 percent.

80% Food for retail Sector. 20% Restaurants.

50% Imported Organic Vegetables

35% Imported if potatoes included

Land Division1 Of Sweden’s total land area, 450 000 square kilometres, half is covered with forest. Its arable land amounts to only 2 800 000 ha, about seven percent of the total land area. The temperate climate is favourable for farming, cold winters (that inhibit infestations of many crop pests) and warm summers (with days of long sunlight) allows production of high quality vegetables

and berries. Nonetheless, agricultural conditions differ widely between regions, which is shown by the fact that farmlands in Scania in the south enjoys up to 100 days’ longer growing season than in farmlands in the far north. Imports account for about 50 percent of the supply of organic vegetables. However this figure

The above left diagrams denotes the various land statistics for Sweden. The above right diagram denotes the imports of fruits and vegetables. 14 -- Facts Factsand andFigures Figures

excludes potatoes, which account for over half the organic vegetable market. If potatoes are included, the import share is substantially lower, about 35 percent.

Food and agriculture organization of the united nations, World Markets for Organic Fruit and Vegetables, Economic and Social Development Department, p.1, http://www.fao.org/docrep/004/ y1669e/y1669e0d.htm.

2004

A need for organic? A rise in demand for organic (and local) food

2004

2009

2014

1999

2003

60% of food industry employees in processing

70% Further processed by another company

1050 = 2-10 Employees

30% processed by producer

+45%

1300 = 1 Employee

3000 Food Producers

40% producers and farmers

1.5% of market by volume

+45%

Total Food Production

650 = +10 Employees

Left: the increase of the Swedish organic market. Below: the increase in demand for local products2.

60% of food industry employees in processing

70% Further processed by another company 30% processed by producer

Total Food Production

1050 = 2-10 Employees 1300 = 1 Employee

3000 Food Producers

f ed

Between 1999 and 2003 theThere number companies that process and sell farm areof approximately 3000 food producing companies in Sw produce in Sweden increased withmore 45% (Elmsäter-Swärd etby al.,a2005) this is a which than 1300 are run singleand person (Livsmedelsfö trend that has continued. There areSmall further indications of an increasing 2013). scale companies dominate thedemand overall picture and for LRF food in the retail andcompanies food service sectors. consumersAbout increase have moreGradually than 10 employees. 70% of what the demand for food produced in the area nearby in (Gradén, the Swedish by primary producers Sweden2008, is further processed by Swedi Board of Agriculture, 2010). companies. There are around15-tal sub branches in the food in According to the Swedish government (2005) there is a large potential small the three braches meat and slaughter, dairyfor and bakeries empl scale food producers to increase their profit as aindustry result of (Livsmedelsföretagen, the demand of processed the workers in food 2013). products, representing an added value in the form of the history behind the making of the product and a clear origin, often with a local and/or regional connection to where it is sold. On an European level there is a growing trend to reconnect farmers and consumers, and support local food and national production – particularly for meat ( WWF, 2013).

There During arethe approximately past decade the 3000 Swedish food producing market for companies organic food in Sweden, has expandof which ed rapidly, moreabout than 1300 20-25are percent run byannually, a single person but had(Livsmedelsföretagen, there been more 2013). supplies, Small thescale increase companies would have dominate beenthe even overall higher. picture Thereand are only now 650 over 3 companies 000 certified have organic moreproducts than 10 employees. in Sweden, About of which 70% approximately of what is produced 200 are by different primarykinds producers of freshinfruits Sweden andisvegetables. further processed by Swedish food companies. 1.3 percentThere by volume are around15-tal and 0.8 percent sub branches by value. It inshould the food beindustry, noted that and the these three figures braches cover meat all consumption and slaughter,ofdairy foodand andbakeries beverages employ in both 60% theof the retail workers and restaurant in food industry sectors.(Livsmedelsföretagen, If only retail sales are included, 2013). the organic share is estimated at 1.5 by volume

650 = +10 Employees

ent of the supply of figure excludes potatoes, ganic vegetable market. If share is substantially

2008

2013

Organic Production1 During the past decade the Swedish market for organic food has expanded rapidly (about 20-25 percent annually), but had there been more supplies, the increase would have been even higher. There are now over 3 000 certified organic products in Sweden, of which approximately 200 are different kinds of fresh fruits and vegetables. 1.5 percent by volume and 0.8 percent by value.

Between 1999 and 2003 the number of companies that process and sell farm produce in Sweden increased with 45% and this is a trend that has continued. There are further indications of an increasing demand for LRF food in the retail and food service sectors. According to the Swedish government there is a large potential for small scale food producers to increase their profit

as a result of the demand of processed products, representing an added value in the form of the history behind the making of the product and a clear origin, often with a local and/or regional connection to where it is sold. On an European level there is a growing trend to reconnect farmers and consumers, and support local food and national production – particularly for meat.

REGFOOD, Challenges and Opportunities for Local Food Production in the South Baltic Region - Sweden, http://regfood.eu/ wp-content/uploads/2013/07/Concept-paper-Sweden.pdf, p.6.

Facts Factsand andFigures Figures -- 15

Average Consumption What do Swedes consume and where do they consume it?

ALCAL OHCO OL HO L

DAIRY &F AT S DAIRY &F AT S

LS EREAREALS & C & CE D D EA EA BR BR

20% 20%

22% 22%

BEVERAGES BEVERAGES 177177

OTHER FOOD PRODUCTS OTHER FOOD PRODUCTS 54 54

11 11 COFFEE, TEATEA & COCOA COFFEE, & COCOA

FISHFISH & SEAFOOD & SEAFOOD 25 25

BREAD & CEREAL BREAD & CEREAL 110110

MEAT PRODUCTS MEAT PRODUCTS 82 82

DAIRY & FATS DAIRY & FATS 178178

20% 20%

& VEGETABL E UIT S FR & VEGETABLE UIT S FR

FRUIT & VEGETABLES FRUIT & VEGETABLES 231231

17% 17%

The above diagram1 shows the division of the major food groups in Sweden. The above left diagram1 shows what an average Swedish person concumes a year (in kilograms and litres).

Eating Habits1 Swedish food consumption consists of 90% processed foods. This is internationally a very high figure. The remaining 10% is composed of non-processed products, such as fresh fruit and vegetables, fresh fish, fresh meat and eggs.

The food market has for a number of years been influenced by consumer awareness of health, environmental, and social issues. A major development is the introduction of certified organic food products, especially within ”natural” product groups such as fresh fruit and vegetables.

The main product groups were dairy products and fats (16%), meat products (15%), fruit and vegetable products (15%), and bread and cereal products (12.5%). Due to high taxation, also consumption of alcoholic beverages (beer, wine, spirits) is notable when measured by value (15%).

Swedish Chambers of Commerce, Focus on the Swedish Market; Food Products, May 201, http://chambertradesweden.se/wp-content/ uploads/2012/12/FoodProducts_maj2011.pdf.

16 - Facts Factsand andFigures Figures

TEAT MEA M

The TheAverage AverageSwede Swede

in kg/litresl per year in kg/litresl per year

The main product groups were dairy products and fats (16%), meat products The main product groups were dairy (15%), fruit and vegetable products products and fats (16%), meat products (15%), and bread and cereal products (15%), fruit and vegetable products (12.5%). Due to high taxation, also (15%), and bread and cereal products consumption of alcoholic beverages (12.5%). Due to high taxation, also (beer, wine, spirits) is notable when consumption of alcoholic beverages measured by value (15%). (beer, wine, spirits) is notable when measured by value (15%).

A DOMINATED MARKET SECTOR WITH THE HIGHEST PERCENTAGE OF SUPERMARKETS AND A LOW SHARE FOR FARMERS

Of the country’s total supply of food and beverages, about 80 percent is produced domestically while imports account for 20 percent. However, for fresh fruit and vegetables, the import share is substantially higher, over 70 percent.

Of Sweden’s total land area, 450 000 square kilometers, half is covered with forest. Its arable land amounts to only 2 800 000 ha, about seven percent of the total land area. The temperate climate is favorable for farming, cold winters (that inhibit infestations of many crop pests) and warm summers (with days of long sunlight) allows production of high quality vegetables and berries. Nonetheless, agricultural conditions differ widely between regions, which is shown by the fact that farmlands in Scania in the south enjoys up to 100 days’ longer growing season than in farmlands in the far north.

450,000km²

50% Forest

7% Agriculture

FRA

BEL

DNK

SWE

GBR

NLD

AUS

DEU

50%

DOMESTIC PRODUCTION

Supermarket Farmer Direct Natural Food or Retail Store or Market Shop

50% 70% 30%

65% TOTAL FOOD

35%

IMPORTED FOOD

I o w p l

100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 00%

80% Food for retail Sector. 20% Restaurants.

The above diagram2 shows the division of the major food shop types in Sweden. The above left diagram3 shows how the import and export market is divided.

Shopping Habits2 Of the country’s total supply of food and beverages, about 65 percent is produced domestically while imports account for 35 percent. However, for fresh fruit and vegetables, the import share is substantially higher, over 70 percent. The meat ratio is 50/50.

As the graph above shows, Sweden dominates the European table in terms of Supermarket dominance. It also shows that Sweden has one of the lowest sales direct from the farmer. This goes to show that the choice in the Swedish market can be perceived as less, in comparison to other

European countries. Take for example France, arguably one of the most diverse and proud food nations in the world. Their supermarket share is the lowest at around 30% and the other two sectors share the market. Sweden needs more of the other sectors to increase consumer choice.

British Food Journal Vol. 104 Issue: 1, Market potential for organic foods in Europe, 2002, Mette Wier and Carmen Calverley, p.55.

Facts Factsand andFigures Figures -- 17

50% Im Organic V

Consumption of meat Average meat consumption from around the globe.

120kg

Per person per year

80kg

Per person per year

40kg

Per person per year

39.4kg

Fall in meat production

USA Britain Sweden Post 2005 India World Sweden Pre 1990

Meat eating averages1 The above graph shows the meat consumption averages of a few nations. The average is in kilograms per person per year. The nations included are India, one of the lowest consumers; America, the highest consumer; Sweden, the nation being studied and Great Britain; my home nation. The graph also shows the world average of meat consumption and the Swedish average pre 1990. The data from the above graph states the following averages; World average = 40kg, Indian average = 3.3kg, Swedish average 78.7kg, British average = 85.5kg, American average = 122.8kg, Swedish average pre 1990 = 39.4kg.

This data shows that despite having almost twice the world average of meat consumption, the Swedish average is high but not extreme. Many other developed countries have a greater consumption per year. The fascinating fact is the increase from 1990-2005.

The above diagram shows the average meat consumption per person per year in kilograms compared to the world average.

The data shows that Swedish people are eating more meat. Where is this meat coming from? Is the meat local? To quantify the data we need to look into whether the meat is produced within Sweden or imported. The following graph explains the situation behind the 50% consumption increase.

Henrik Lerner, Bo Algers, Stefan Gunnarsson & Anders Nordgren, â&#x20AC;&#x153;Stakeholders on Meat Production, Meat Consumption and Mitigation of Climate Change: Sweden as a Caseâ&#x20AC;? in Journal of agricultural and environmental ethics Vol 26 (Springer Science+Business, 2013) p.664

18 - Facts Factsand andFigures Figures

50% RISE IN MEAT CONSUMPTION. DECLINE

IN MEAT PRODUCTION, YET AN INCREASE IN 120kg Per person per year MEAT IMPORTATION.

80kg

78.7kg

Per person per year

Rise in meat importation

???kg

40kg

Per person per year

Rise in local meat production Fall in meat importation

39.4kg

Fall in meat production

Sweden Future?

Sweden Post 2005

Sweden Pre 1990 The Swedish meat dilemma? The Swedish average meat consumption from 1990-2005 increase by nearly 50%. Where has this meat supply come from? What could the future situation be like to remedy the sudden increase? The increase in meat consumption is not due to increased domestic production. Actually, Swedish meat production has been slightly lowered from 1990 to 20051. The increase in Swedish meat consumption is entirely based on the availability of cheap, low quality imports. The main countries from which Sweden imports meat are Ireland, Denmark, Germany, and Brazil1.

The above diagram shows that from 1990 to 2005 the national production fell. The increase in meat consumption was entirely increased through the importation of meat.

The above diagram shows the change in meat eating habits in Sweden during the last two decades. This includes meat importation and production change.

The ideal future situation is for the importation of meat to fall below the 1990 number. The Local meat production then can fill the demand and rise again. This will most likely result in the Swedish meat eating average having to fall from its current state. It can remain high however if meat imports are slowly phased out as local production rises. It may not be possible to retain such a high consumption on local produce, but it should still be above the world average.

Facts Factsand andFigures Figures - 19

Consumption of meat Average meat consumption within Sweden.

80kg

Per person per year

40kg

Per person per year

36.9kg 36.1kg

25.0kg

26.4kg

20kg 18kg

2013 2009 2005 World Pre 1990

Spring +10.5%

Pork +2.2%

Beef +5.6%

From 2009 to 2013.

Current Swedish meat habits1 Swedish eating habits changed in recent years. The reason is thought to be a more continental lifestyle with fewer meals at home and new cooking trends.

there was a protein trend in recent years, meat is also readily available and relatively inexpensive, says Åsa Lannhard Öberg from the Board of Agriculture.

The Swedish meat consumption increased in 2013, according to a forecast by the Agriculture Department. “Above all, we eat more poultry. But the interest in beef and pork grows.”

Agriculture’s figures show that the consumption of meat in Sweden has increased from about 84 kg per person per year to 88.5 kilograms per person in five years..

There are several reasons why the meat consumption increased. Among other things,

The consumption of meat has changed in five years .

Figures are per person per year, the figure for 2013 is a forecast. Spring Meat : From 18.1 kg 2009 to 20 kilos in 2013. Pork : From 36.1 kg 2009 to 36.9 kilo in 2013. Beef: From 25 kg 2009 to 26.4 kilo in 2013. Total: From 84.12 kg 2009 to 88.5 kilo in 2013.

Caroline Englund , Dagens Nyheter, http://mobil.dn.se/ekonomi/sahar-vara-matvanor-forandrats/, 03/02/14.

20 - Facts Factsand andFigures Figures

ICA gourmet. Recently expanded to the street facade. The location of the supermarket is opposite the MVG centre housing the COOP.

Facts Factsand andFigures Figures -- 21

Small Producers A country of small producers and large processors

by primary producers in Sweden is further processed by Swedish food companies. There are around15-tal sub branches in the food industry, and the three braches meat and slaughter, dairy and bakeries employ 60% of the workers in food industry (Livsmedelsföretagen, 2013).

3000 Food Producers

1050 = 2-10 Employees

1300 = 1 Employee

650 = +10 Employees

Total Food Production

30% processed by producer

70% Further processed by another company

60% of food industry employees in processing 40% producers and farmers

Food Producing Companies

1999 2008

Above: The distribution of producer and processor numbers including the amount processed by the farmer and further processed by a third party.

+45%

22 -- Facts Factsand andFigures Figures

+45%

The diagram above also shows that only 30% of

There are several different plausible distribution channels for Swedish farmers. One solution is to sell the produce at the place of production, at farm shops. This is connected with social values and direct customer contacts but this way of distribution is not resource efficient in that the customers often must go to the selling point by car. Another way is that the producer takes care of transports by their own means, often by truck/ car. The visible cost is time spent and fuel but if this way of distribution is often inefficient, and results in a high energy consumption per

kilo transported food. Small and badly loaded transports running short stretches may lead to higher greenhouse gas emissions than lorries from other parts of the country 1. If a local market was to be initiated in Umeå transportation methods will need to be looked at. Maybe the inefficacy of farmers delivering their own produce will be offset by the fact only one delivery will need to be made. This is opposed to the current system of delivery and processing (see Current food production system section further in this document).

the demand for food produced in the area nearby (Gradén, 2008 Board of Agriculture, 2010). According to the Swedish government (2005) there is a large pot scale food producers to increase their profit as a result of the dem products, representing an added value in the form of the history making of the product and a clear origin, often with a local and/o connection to where it is sold. On an European level there is a gro reconnect farmers and consumers, and support local food and n tion – particularly for meat ( WWF, 2013).

2003

This goes to show the small ratio of farmers compared to processors. Farming has become more efficient and requires fewer people than in the past.

produced is processed by the farmers directly. 70% of the produce is processed further by a third party. Either this processing needs to be eradicated in the market, or, the market needs to be able to undertake basic processing which is deemed vital to the products. This will help cut down on extra transportation, refrigeration and waste which is currently in the food system.

+45%

There are approximately 3000 small food producing companies in Sweden, of which more than 1300 are run by a single person. Small scale companies dominate the overall picture and only 650 companies have more than 10 employees. The total number of people involved in the agriculture sector amounts to 65,000 people. About 70% of what is produced by primary producers in Sweden is further processed by Swedish food companies. There are around 15 sub branches in the food industry, and the three branches consisting of meat and slaughter, dairy and bakeries employ 60% of the workers in food industry1.

Another transportation solution is for the market to have its own transportation system of collecting the produce, but, if the farmer is to sell his own produce maybe it is more efficient for him to deliver it.

REGFOOD, Challenges and Opportunities for Local Food Production in the South Baltic Region - Sweden, http://regfood.eu/ wp-content/uploads/2013/07/Concept-paper-Sweden.pdf, p.6.

Swedish Perception Swedish views on issues regarding local production

49 48 57 66 58

Good Animal husbandry

High Quality

22 21 22 19 22

23 38 23 26 34

Healthy Food

High Price

12 12

Delicacies

Västernorrland

54 54 54 56 58

Commitment to the district's future

Västerbotten

58 46 61 58 59

Götaland

61 56 62 63 61 A vibrant local business

Norrbotten

81 76 75

Less impact, shorter transport distances

Svealand

77 71

Low price

Västerbotten on the local The adjacent graph shows the views of people from Götland, Svealand, Norrbotten, Västerbotten and Västernorland. The questions are related to the topic of what is associated with locally produced food. Looking into to the graph as a whole, we can see that Swedish people on average think locally produced food should have a low impact on transportation. They are also in agreement that the local produce should not be valued as having a low price.

Looking specifically at Västerbotten, we can see that they strongly believe that quality is strongly associated with local produce. More so than any other region. Not one person associates local food with having a low price. Is there a stigma around the price? Is this caused buy the supermarket monopoly having such a large share of the market? Another thing to notice is that the people of Västerbotten do not think that local food constitutes a high price.

A further thing to note is that Västerbotten associates local food with a vibrant local business. This can be a key driver in bringing local businesses into the city; creating a diverse and local market. A market with choice and quality. Of the people in the survey, 95% would buy more local produce if it was easily accessible in the grocery store. The dominant reasons to buy local is the will to promote shorter transports, the environment, small scale food production and a vital countryside.

Above: Graphs1 showing the Swedish views on Local produce from various regions of the country. The TheLocal Local -- 23

Local Produce Swedish people prefer to eat local. But what is the reality?

Apple Bread Butter Cheese Coffee Cream Orange Juice Sugar

Do Swedes prefer local? In 1993, a Swedish researcher calculated that the ingredients of a typical Swedish breakfastapple, bread, butter, cheese, coffee, cream, orange juice, sugar travelled a distance equal to the circumference of the Earth before reaching the Scandinavian table 1. Since the 1993 research, has the Swedish attitude to local changed? Focusing more on meat, the adjacent graphs explain the results of a survey undertaken in February 2013 just after the horsemeat scandal by Johan Hedberg of Matgeek.se. “771 people responded to the survey, I laid out the purpose of which was to investigate the Swedes’ views on meat consumption. The reason it was interesting at the moment is because of the horse meat scandal that is currently in the media worldwide.” Not surprisingly, the majority of meat habits are unchanged despite the scandal with horse meat. However, about 10 % say they eat less meat now than a month ago, but for the first time in years, there has been a scandal surrounding the food

we eat that can actually affect our consumption patterns. Will we begin to care more about what we put in your mouth? Just over half of respondents of the survey say they either already buy their meat directly from the producer or considering to start doing it. 72% believe that quality is what determines the purchase and 18% see the cost as the most important. 84% prefer Swedish meat and 68% are willing to pay more for meat that comes from Swedish farms. But it is notable that only 18 % buy organic meat. A positive is that 76% find it easy or moderately easy to get your meat directly from the farm / producer. “It is extremely exciting to note how the Swedes mindset is set to locally produced meat of good quality.” The positive information I can take from these

1 Sarah DeWeerdt , Is Local Food Better? , World Watch Magazine, May/June, Volume 22, No. 3. 2 Johan Hedberg, Matgeek.se - http:// matgeek.se/2013/02/28/svenskarna-och-kottet-2013-10-ater-mindrekott/

24 -- The TheLocal Local

results is that Swedish people want, or prefer to buy locally, direct from the producer. Whether this is because of recent scandals is not the issue. It is more the fact that the population want the local. Maybe the lack of transparency within the monopolistic supermarket chains has finally caused the population to change their views. It is also good that the major factor in buy meat is the quality of the product. In my opinion, the local farms should easily be able to beat the quality of the imported/non local meat in the supermarkets here in Umeå. Another positive to look at is the large portion of the survey which plans to (or may consider) buying locally from the producer in the future. These numbers seem to back up the viability of a local food market. This coupled with the fact people are willing to pay more for the local reinforces the proposal. Another thing to note is the population split within the survey. It is a seemingly balanced split between rural and metropolitan. This shows location has little bearing on wanting local.

The above diagram shows the average Swedish breakfast. The total ingredients travelled a distance the same as once around the equator before reaching the breakfast table.

What determines purchase?

Does country of origin matter? 3%

10%

15%

18% 82%

72%

Meat quality determines purchase Price determines purchase No preference/other opinion

Must be Swedish meat Can be European meat Doesnâ&#x20AC;&#x2122;t Matter

Is it easy to buy directly from the farmer/producer?

Have you planned to buy meat directly from the farmer in the past year?

34%

24%

25%

52% 22%

20%

Yes, and i have! I would plan to in the future Maybe, but not decided No. Will buy supermarket meat

Hard Moderate Easy

Buy organic meat?

18%

82% Yes | No

Willing to pay more for local?

32%

68% Yes | No

Participant location

57%

43% Countryside | City

The above diagram shows the results of the 771 person survey on meat courtesy of Johan Hedberg, Matgeek.se. The TheLocal Local -- 25

per cent of business turnover was returned to the local economy, usually in Local50Producers the form of spending on local produce and inputs, staff wages and money

The hourglass model of the food industry spent at other local shops and businesses. This compares very favourably with supermarkets, which may siphon as much as 95 per cent of their takings away from local areas to shareholders and distant corporations11.

50%

50% 95%

Local Businesses return 50% of their turnover to the local economy

Supermarkets siphon as much as 95% of their turnover away

A change to the food industry The current Swedish food industry can be seen to fit into the hourglass model. In essence, this means that there is a large number of small producers selling to a small number of large processors. The processors in turn sell to a small number of large retail chains. The retail chains then sell to a large number of small consumers. This means that market concentration is high both within retail trade for daily consumer goods and the food industry. The three largest retail chains account for 90 per cent of sales and the three largest food manufacturers account for on average 75 per cent of sales within each product category. Although there are a large number of small undertakings manufacturing food, the industry is concentrated as these small undertakings account for a small proportion of food sales.

Small stakeholders are often in a vulnerable position. Individual farmers do not usually negotiate but have to accept the prices set by buyers of agricultural goods without being able to influence these prices. Similarly, individual consumers have to accept the prices set by retail chains for daily consumer goods, without being able to influence prices. However, when food manufacturers and retail chains for daily consumer goods meet, they negotiate on prices. Can a new forum for selling create a choice in the market. The bottom diagram to the left represents an ideal solution. The proposed building is represented by the oval. Here the large number of small producers and the large number of small consumers are united. This then allows for choice between this market and the current supermarket system.

Above: The distribution business turnover locally and non-local1. 26 -- The TheLocal Local

The aim is to take the buying power out of the system. Obviously, the supermarkets will still have a â&#x20AC;&#x2DC;powerâ&#x20AC;&#x2122; of sorts, but the farmers will be more equal in the local market. The buyer and seller power is then combined in one place as opposed to having various middle men. This improved system should have a bigger impact on local communities. The above diagram shows the monetary influence local businesses has on keeping money in a community as opposed to a supermarket chain which inevitably sends the money out of the local area. This shows that local food and local markets have a far more sustainable outlook in terms of the local economy as well as the seen environmental benefits.

Friends of the Earth, Good Neighbours? Community impacts of supermarkets, London, 2005, p.3.

Buyer Power FOOD INDUSTRY

Seller Power Seller Power Buyer Power

RETAIL CHAINS FOR DAILY CONSUMER GOODS Seller Power

Left: The hourglass model of the food industry in Sweden2. Below: My adaptation towards a future system with more choice.

FOOD INDUSTRY

Seller Power

Buyer Power

Seller Power Buyer Power

RETAIL CHAINS FOR DAILY CONSUMER GOODS

Douglas Lundin (Konkurrensverket), Mat och marknad - frÃ¥n bonde till bord, Stockholm, 2011, p.21.

The TheLocal Local -- 27

Cheap pork Piglets sent to Poland and Germany, grown, slaughtered and sold back

(un)Well travelled pork1 Cheap pork from abroad makes the crisis of the Swedish pig industry worsen . The lack of demand has meant that for the first time Swedes have had to send Swedish piglets abroad to grow and be slaughtered. Recently, a shipment of 650 piglets were sent to Poland. There, the pigs, around three months old are to grow to before they are slaughtered . The pigs will be reared under very different conditions than in Sweden. No straw, boxes where the floor is a grid and lots of new infections, says Axel Sannö, veterinarian at the Swedish Animal Health Service. Many Swedish slaughterhouses will no longer accept pigs. Demand for Swedish pork products is so low that there is no provision. Therefore, Swedish farmers have to transport pigs to slaughter, mainly from southern Sweden to Germany and Poland. Swedish pigs farmers have long been in tough competition with cheaper products from abroad. Right now the situation has deteriorated drastically and quickly, and it is partly due to Russia in January this year banning pork imports from Europe after having found the African swine fever in a Latvian shipment.

Russia imported 700,000 tons , so when it suddenly comes to a grinding halt it will have consequences for the entire world market. The absurdity is that the 650 piglets can be sold to Polish pork cheaply and then compete with local Swedish pork, says Axel Sannö. Many people in Sweden feel good because they buy Swedish meat in the store but they then buy ready meals and do not ask where the meat comes from, says Axel Sannö. The piglets on Thursday began their trip to Poland from Jonas Peterson’s farm outside Västerås. It did not feel good to send them away, he says. Jonas Petersson has run the farm since 1985 and the current situation is exceptional. It came so quickly and this business is not slowing down on the day. If the sow is covered, it takes nine months before the pig is slaughtered completed. He has a contract with Scan but many farms have lost their contracts with slaughterhouses. Seventeen farms under contract to scan must be put down, says Jonas Petersson.

The Swedish pork situation has been deemed so sever that the Minister for Rural Affairs Eskil Erlandsson has invited Agriculture’s Director General , representatives from the pig industry and NGOs to a meeting on 19 February to discuss the crisis. From what I have researched, I find it hard to believe that the Swedish pork farmers have such a hard time. If Swedish people want to eat local and are buying Swedish meat, how is foreign meat in more demand. As stated previously it must be due to the hidden meat products in items such as ready meals. Here people are less aware and seemingly less concerned with the origin of the meat. If local farm produce was to be introduced into the market on a regular basis, would this help the pork situation? It certainly does seem crazy that meat originating from pigs in Sweden can be sent abroad to grown, be slaughtered and sold back at a cheaper price. Surely local meat must be cheaper? If not, the quality and welfare issues are thought of as important to Swedish people.

Jannike Kihlberg , Dagens Nyheter, Låg efterfrågan gör att grisarna sänds till Polen (Low demand means that the pigs are sent to Poland), http://www.dn.se/nyheter/sverige/lag-efterfragan-gor-att-grisarnasands-till-polen/, 2014-02-15.

28 - The TheLocal Local

Above: The distance pork is travelling before it returns back to Sweden. The TheLocal Local - 29

Västerbotten County Farmers and Producers from all municipalities Processed/Refined Mixed Farm Dairy/Eggs Meat Vegatables

Farm List1 Corporate Farms

Dairy Producers Norrmejerier -Västerbottensost -Verum Fil -Norrglimt Ost -Gainomax -Fjällfi -Fjällyoghurt Svedjan ost Norrlandsägg -Vindeln -Jörn -Lövånger -Nordmaling Yttertavle Ägg Meat Products Nyhléns Hugosons Topp Chark Vegetable Producers Norrgrönt Hällnäs Handelsträdgård Vinbäcks Groddar & Grönt Västerbotten Potatis AB Processed Produce Tant Ruth (RH Plantago)

WHAT IS OFFERED LOCALLY?

Independent Farmers

Meat Häljegård Gubböledjur Västerbottens gårdslamm Åbrånets Limousin Bergmark Gård Vallbacka gård Ulriceberg AB Lapplands Kött Vegatable Fru Magdas Gryssjöns Potatis AB Kräkångers ekogård Dairy Glassbonden Processed M Bergmans Fisk i Vilhelmina Mixed Produce Appelblad Gård Oxvikens gård Mickelbo Gård Självplock potatis Lövvattnet Albertina Gård Norgefarargården Backfors Gård Ekogården Berget

List and locations of farms were obtained from Lantbrukarnas Riksförbund Västerbotten. http://www.lrf.se/Medlem/Regioner/ Vasterbotten/Lokal-mat/

30 - The TheLocal Local

Farming situation The conditions in Västerbotten for Argriculture is generally good. Plant production is dominated by hay fields which minimizes the leaching of nutrients to lakes and seas. The need of chemical pesticides is low for most crops. It also turns out that the use of hay is very limited. On many farms there are significant natural and cultural values which brings visitors and provides other nonfarming resources. The county’s crop land has long declined and in 2012 was 71 000 ha. Plant production is dominated by grassland. Other crops are coarse grains with 9000 hectares, 350 hectares of potatoes and soft fruit and vegetables number around 50 hectares. 6500 hectares have organic certification. The area of pastures and hayfields is around 2000 hectares. There are 2200 farms seeking EU support and they grow an average of over 30 hectares with this support.

The above text was taken and translated from Lansstyrelsen Västerbotten. http://www.lansstyrelsen.se/vasterbotten/Sv/lantbruk-ochlandsbygd/lantbruk/Lantbruk-i-Vasterbotten/Pages/default.aspx

The basis of the Västerbotten agriculture system is milk production from grazing systems . The farms have on average between 55-60 cows, but today they are mostly between 80-100 cows. Some larger corporation farms are based on 200 cows and over. Most of the new barns are loose housing with the opportunity for the animals to move freely. The number of dairy farms is now 250 and has long been halved for each period . As farms become larger and more efficient, production increased significantly. The dairy is in the forefront of high-quality products, such as Verum hälsofil and Västerbotten cheese. Västerbotten has long been the largest county in pig production in northern Sweden, but the industry is steadily declining. Horse husbandry is increasing and there are now (in 2010 ) 7 400 horses at 2,400 locations .

et m ilo

s er

m ilo

s er et

SORSELE s er et m o il

20 0

STORUMAN

25 0

et m ilo

s er MALÅ

s er et m o il

NORSJÖ

15 0

VILHELMINA

SKELLEFTEÅ

s er et m o il

10 0

LYCKSELE

VINDELN

ers et m o

ROBERSTFORS

50 K

DOROTEA

ÅSELE

UMEÅ BJURHOLM Processed/Refined Mixed Farm Dairy/Eggs Meat Vegatables

m ilo

e et

35 0

A diagrammatic map showing the locations and the predominant production of the large and notable farms in the Västerbotten region.

VÄNNÄS

NORDMALING

e et

30 0

m ilo

35 0

Västerbottens län

et m ilo

s er

The TheLocal Local -- 31

514km

Umeå

Stockholm

Map courtesy of: Johnson, A. J., Johnson’s New Illustrated Family Atlas. (1870 A. J. Johnson edition) 32 -- The TheLocal Local

A city of the north Located about 400 km south of the Arctic Circle

UMEÅ THE CITY OF BIRCHES Umeå City Umeå is situated on the inlet of the Gulf of Bothnia at the mouth of the Ume River, in the south of Västerbotten. Umeå is about 600 km north of Stockholm and about 400 km south of the Arctic Circle. It is the largest city north of the Stockholm-Uppsala region. The climate of Umeå is subarctic, with short and fairly warm summers. Winters are lengthy and freezing. In 1622, the city was founded by King Gustav II Adolf. On 25 June 1888, a fire devastated Umeå and at least 2,300 of the 3,000 inhabitants became homeless. In the restoration following the fire, birch trees were planted along wide avenues to prevent future fires from spreading. For this reason Umeå is sometimes known as the “City of Birches” and the name of the Umeå ice-hockey team, Björklöven, means “The Birch Leaves”. The establishment of the university in the mid

1960’s led to a population expansion which still continues, with about 1000 new inhabitants every year. The university hospital serves the entire region of northern Sweden. “The influx from near and far has turned Umeå into a cosmopolitan city with an atmosphere characterised by openness partnered with just the right amount of inquisitiveness. Today’s Umeå people, new and native alike, have an accepting attitude towards new thoughts and ideas, different behaviours and lifestyles. The different is not strange. Quite the opposite, it is exciting; something to learn from, to try out. It has contributed to the dynamism in our commerce, industry and culture. However, above all else, it has shaped the way we are with each other, how we interact socially. 1” Umeå is a youthful city with a rich selection of cultural activities and places of entertainment,

as well as a beautiful countryside. During several decades Umeå has given the role of culture high priority in its city planning. In Brief Population - 117,500 Average age - 38 Nationalities - 90 Companies- 12,000 Universities - 2 Students - 36,700 Researchers - 2,000 Sports and leisure facilities - 200 Exercise trails - 160 km Cycle paths - 220 km In 2009, Umeå was chosen to become the European capital of culture for 2014. This will see a high number of visitors come to the city and experience what the city has to offer.

Visit Umeå (Umeå tourist board): http://www.visitumea.se/en/ artikelsida-umea)

The TheLocal Local -- 33

THE UMEÅ SUPERMARKET MONOPOLY

Diagram showing the location of all the grocery stores in Umeå. The hatching represents local agricultural land. 34 -- Local LocalMarket Market

ICA KF (COOP) AxFood Other

Local LocalMarket Market -- 35

36 -- Local LocalMarket Market

01.

02.

03.

04.

05.

06.

07.

08.

09.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

21.

22.

23.

24.

Shop List 01. ICA Kvantum Kronoparken 02. Coop Nära Grisbaka 03. ICA Nära Timotejvägen 04. ICA Nära Röbäck 05. ICA Supermarket Böleäng 06. ICA Supermarket Teg 07. Coop Nära Tegsborg 08. ICA Maxi Strömpilsplatsen 09. ICA Ålidhem 10. Lidl Ålidhem 11.Coop Ålidhem 12. Kinesiska butiken Pedagoggränd Ålidhem 13. ICA Mariehem Catering 14. ICA Nära Berghem 15. Coop Nära Ersboda 16. Coop Forum Ersboda 17. Willy’s Ersboda 18. ICA Nära Bågen 19. Coop Nära Haga 20. ICA Gourmet Renmarkstorget 21. Coop Konsum MVG Centre 22. Exotisk Mat Östra Kyrkogatan 23.DUÅ Storgatan 24. ICA Supermarket Hedlunda

Local LocalMarket Market -- 37

Division of the food market Swedish average compared to the Umeå market.

17%

30%

38%

50%

29%

ICA

16%

16% KF (COOP)

16%

16% AxFood Other

Swedish Average1

Umeå Distribution

Market Reality

The Swedish food market, as stated previously, is divided in a rather monopolistic manner. ICA owns approximately 38 percent of the market, AxFood (Willy’s) and KF (COOP) own roughly 16 percent each. The final 30% percent is taken by the remaining food outlets. The dominant retailers in this market contain supermarket chains such as German Lidl, the Danish Netto and the Swedish Bergendahls (5 percent market share).

The markket distribution in Umeå is no better. ICA dominates almost half of the market. KF (COOP) takes almost a third. AxFood takes 4 percent of the market and the rest has a mere 17 percent to fight over.

These three monopolistic groups in the Swedish average (including Bergendahls) account for about 75% of the total retail market for foodstuffs and other everyday commodities. However, if only sales of ordinary grocery stores are counted (excluding small convenience stores and speciality food stores) their combined market share is even higher, about 95% 2.

To briefly summarise the national market; three companies hold two thirds of the market. The remaining third is left for the remaining companies to battle it out.

It almost seems that Umeå is resisting other food brands and only want the monopolistic corporations. However, a large proportion of this 17 percent has come around in recent years. The Lidl opened in January 2014 (after many years of protest). Is the population starting to change and strive for companies outside of the ‘big three’. Is there also now a tendency to want local food? Or more relevantly more choice?

Konkurrensverkets rapportserie 2004:2, ”Konsumenterna, matpriserna och konkurrensen”, Ekonomi- print AB, p.11.

38 - Local LocalMarket Market

This goes to show that there really is very little choice in the Swedish market. This needs to change. The population should have a choice. Maybe if local produce is sold locally, the sum of all these stores could affect the market share nationwide.

Swedish Chambers of Commerce, Focus on the Swedish Market; Food Products, May 201, http://chambertradesweden.se/wp-content/ uploads/2012/12/FoodProducts_maj2011.pdf.

Above: Lidl in Ålidhem. Constructed in 2008, the supermarket finally opened in January 2014 after many years standing empty.

Right: Graffiti saying ‘LIDL! DÖ’ (Lidl! Die) painted onto the brick facade of the yet to open Lidl building in Ålidhem, Umeå. A sign against change?

Local LocalMarket Market - 39

Local markets Two markets currently exist in Umeå. Although infrequent.

European Market

Farmers Market Markets The farmers market in Umeå is part of the Bondens egen Marknad association. Bondens egen Marknad is an association of farmers and producers. All selling in markets around the country. They are members of the National Association Farmers Market, which is a non-profit organization. Each local market has its own association, commercial or non-profit and is organized as a network, working alternately as interest group. The local market behaves entirely themselves and will follow the rules and statutes which are in the national associations regulations. The concept that excels Farmers Market is that all the products come from farms located near the marketplace, so called “Locally”. The producer must have grown, bred or processed the produce which is sold in the market. The values incliude freshness, quality, locally grown and no middlemen. Only the producer/farmer can sell!

Facts1 Organised in 20 cities throughout Sweden Coordinated by a non-profit association In Umeå Takes place 7 times per year August - September Saturdays 10 - 17 Total of 35 hours per year Allows farmers from a radius of 250 km from Umeå to attend.

Although not local produce, the general public visit the market in their droves. This is perhaps due to the new choices brought into the food market. Now, people don’t only have to buy the Spanish cured meats ICA and Coop provide. They can buy a much larger choice directly from the market.

I have visited this market on several occasions. The market is always very busy and the majority of the produce seems to sell out very quickly. This market shows the people of Umeå want local produce and are keen to buy products.

From looking at the local markets I can start to see the picture that the people in Umeå would cherish a market all year round. Especially if the produce sold is local. It would be beneficial if the market ran all year. A strategy for regulating year round availability will also need to be thought.

The second market is the European Market. This usually runs in September for 4 days. It is an annual market. The products in this market range from cured meats, cheeses, sweets, olives; to take away meals such as paella and crapes. The market also sells non food products such as soaps.

The population of the city and Northern location is not an issue regarding a farmers market Farmers in Burträsk2, a village south of Skellefteå, will open a market hall during spring 2014. Burträsk has a population of only 1575 inhabitants.

Bondens egen Marknad http://www.bondensegen.com/index. php. 2http://www.burtrask.se/tag/marknad/

40 - Local LocalMarket Market

UMEĂ&#x2026; MARKET LOCATIONS European Market

Farmers Market

The above image shows UmeĂĽ city centre and the location of the European market and the Farmers Market. Also highlighted; two other independent shops outside of the Swedish monopoly

Local LocalMarket Market -- 41

IS IT TIME FOR MORE CHOICE IN THE CITY?

The basement store Exotisk Mat. Selling exotic food and spices. Located next to the Umeå Stadsförsamlings Kyrka on the junction between Storgatan and Västra Kyrkogatan. 42 -- Local LocalMarket Market

Local LocalMarket Market -- 43

MinFarm Locally produced food, direct from the farmers.

Reschedule

06a.

03. 05.

02. 06.

04.

07.

08.

B. 01. A.

11.

C. F.

How it works

MinFarm.se is an online platform to connect 3-4 collections a year. local producers to customers and manage the sale 5000kr average spend per customer. Guarrenteed order means financial safety for producer. from order to collection. Traditional Farmers market has on average around 30% waste. Here, it is zero. Predictions aim for around 600 orders per collection day. The food moves only once. From the farm, to the collection day. A dialogure is maintained between producer and consumer.

Facts1

A. Farmers harvest produce and log with MinFarm. B. Producers receive total product orders from MinFarm.

C. Producers deliver productato year. cold storage (Fresh produce on day of collection). 3-4 collections D. Fruits and Vegetables (Non-climate sensitive produce) taken to first collection. E. Producers meet with customers, hand over and give advice. 5000kr average spend perproduce customer. F. Producers travel to cold storage and repeat stage E with climate controlled produce. Guaranteed order means financial safety for 01. Harvested Produce Logged with MinFarm. 02. Customer orders food from MinFarm.se. producer. 03. Stock checked against producers production. 04. Order confirmed with customer. Traditional Farmers market has on average 05. SMS sent to customer to inform of collection day. 06. Customer arrives to collection point (Known location as eggs were collected here) around 30% waste.A second Here, it isdayzero. 06a. If collection is not feasable, collection is suggested the following week. 07. The Producers and Customers meet for Fika; a folk band plays. A day is made of it. There Forecasts aim from forthearound is however, no protection weather. 600 orders per 08. Customers collect fruits and vegetables from farms against a pre-printed order list. collection 09. Customers driveday. to cold storage (100m away) 10. Customers collect meat and cold items from producers. 11. Customer drives home withonly products.once. From the farm, to the The food moves collection day. A dialogue is maintained between producer and consumer.

44 -- Currently CurrentlyLocal Local

Producers

10.

A. Farmers harvest produce and log with MinFarm. B. Producers receive total product orders from MinFarm. C. Producers deliver product to cold storage (Fresh produce on day of collection). D. Fruits and Vegetables (Non-climate sensitive produce) taken to first collection. E. Producers meet with customers, hand over produce and give advice. F. Producers travel to cold storage and repeat stage E with climate controlled produce.

09. P

Customers

01. Harvested Produce Logged with MinFarm. 02. Customer orders food from MinFarm.se. 03. Stock checked against producers production. 04. Order confirmed with customer. 05. SMS sent to customer to inform of collection day. 06. Customer arrives to collection point (Known location as eggs were collected here) 06a. If collection is not feasible, A second collection day is suggested the following week. 07. The Producers and Customers meet for Fika; a folk band plays. A day is made of it. There is however, no protection from the weather. 08. Customers collect fruits and vegetables from farms against a pre-printed order list. 09. Customers drive to cold storage (100m away) 10. Customers collect meat and cold items from producers. 11. Customer drives home with products.

The above diagram shows a simplified version of the current MinFarm model. This is based on the pilot collection days which occurred in JĂ¤mtland in 2013.

STEPHEN LYNAM PROJECT MANAGER MINFARM “There is a big demand for local produce. The farmers just have nowhere to sell it”

Meeting at MinFarm1 Meeting at MinFarm highlighted several key issues regarding a sustainable approach to providing local produce in the city. It was refreshing to see a sustainable model which didn’t rely on a physical building; just the meeting between consumers and producers at the storage location. The meeting also raised the idea of implementing an architectural solution (however small in scale) to further the user experience and efficiency of the current model. MinFarm states that producers currently have three main challenges; how to market their produce? (How do people know they exist); how to sell their produce? (Competition with large supermarkets); and how to deliver their produce to the consumer? MinFarm aims to solve these

issues by providing a centralised service which connects all of the farmers produce, manages the sales and the stock of the produce, and organises collection days. It is actually easier for farmers to sell directly to the customer than it is for them to sell to the supermarkets. As long as there is no middle man (slaughterhouse and cold storage facilities do not count as middle men). MinFarm also stated that farmers often find the paperwork side of selling difficult. The Minfarm stock management system takes care of that. MinFarm ran a trial in Jämtland with a small number of customers and the system worked very well (see previous diagram). The only issue is the feasibility of such organisation for upwards of 600+ customers. Is there an architectural

solution to help this situation? The current system relies on three key elements; Large parking area, close proximity to the farmers’ cold storage facilities and the efficient collection system. Another question raised is how to deal with adverse weather conditions. Currently the collection day relies on dry weather and for outside temperatures to be 8 degrees or less. This removes the need to provide cold storage for some of the products. The meat is also taken out of the freezer house in bulk. This means the meat must be kept cool until it is collected. The event side is also key for MinFarm. They feel that a “market should be an event. Like Bilbo’s going away party.” The event is a way to allow the producers and consumers to meet.

Based on one telephone meeting dated 23/01/14 and one meeting at MinFarm dated 27/01/14. Both meetings were with Stephen Lynam, project manager at Minfarm. www.minfarm.se

Currently CurrentlyLocal Local -- 45

Investment in Umeå Farmers To increase local food in the home and school

UMEÅ THE CITY OF LOCAL PRODUCE? Farming investment1 Politicians and local players are investing heavily in Umeå farmers minister Anders Agren wants to increase the municipality’s locally produced food under new EU rules. In mid January, the European Parliament adopted new EU public procurement rules. The change, which is expected to be statutory in Sweden within two years, is considered to promote quality instead of lowest price. It is also believed to benefit the small business owner because the directive gives municipalities the opportunity for shared procurement. Anders Agren welcomes the new EU rules and sees a chance to increase the Umeå municipality’s procurement of locally produced food. A new procurement policy would obviously benefit small farmers in the region, but also the quality of the food would be better since Sweden generally have higher demands in terms of animal husbandry than other countries, says Agren. The demand for locally produced seems to have grown exponentially in terms of the number of newly established farm shops in the last 20 years.

Ewa Rabinowicz, professor of agricultural economics at the Swedish University of Agricultural Sciences states; A farm with a little of each [mixed production] are not able to compete on price with large specialized producers and therefore will never become a large scale solution. Jennie Larsson has run an organic farm for the past two years in Flurkmark outside Umeå. On the farm she has endangered rabbit and pig species, Highland cattle, turkeys and chickens. “I want to eat meat with plenty conscience and it seems many others also like organic production. It is relatively expensive, but I am confident that the investment pays off in the long run.” In the current situation, she sells to friends and a few restaurants in town. She would like to sell more, but she thinks it would be difficult to cope with a large procurement contracts. It would require very many small farmers banded together, says Larsson.

spring, she becomes one of, six farmers to supply food to retail customers through the website minfarm.se. The new IT service pilot tested in Jämtland last year and in early April, the launch in Västerbotten will occur. Minfarm is greater than its brand name . If we are successful at launch this it can change an entire food system. I personally feel that the issues raised here emphasise the idea behind the creation of a local food market for the population of Umeå. It would also benefit from a space to facilitate (and manage) the meeting and cooperation of the farmers. This will then allow local farmers to have some sort of choice in selling against the large corporations which are easily able to deal with large procurement contracts.

It would require very many small farmers banded together

She believes instead on the internet. In the

Steffen Renklint, Vill öka lokal mat i hem och skola (To increase local food in the home and school), Totalt Umeå news article, 05 Feburary 2014., p.16.

46 -- Currently CurrentlyLocal Local

Ă&#x2026;lidhems Centrum is a small shopping area in the heart of the student district. It includes an ICA and COOP supermarket, A Hairdresser, Pizzeria, Kebab shop, Pharmacy and a Spice Shop.

Currently CurrentlyLocal Local -- 47

Farmers Situation Reverting back towards the old method of cooperation?

Historic Context Agriculture and animal husbandry already took place in todayâ&#x20AC;&#x2122;s Sweden during the stone age1. Barley was the most important crop, but wheat, millet and flax were also cultivated. The christianization of Sweden, around the year 1000, led to improvements in agriculture due to the influx of knowledge of more advanced cultivation methods from southern countries.

private actors. An important role was played by the Royal Swedish Academy of Agriculture, which was founded in 1811, as well as by the Rural Economy and Agricultural Societies, which were founded in most Swedish counties around this time.

manufacturer and brand of milking machines. In the 1950s, a large-scale mechanisation took place, using cheap supplies of petrol fuels. The Swedish agricultural workforce was reduced by 60 percent from 1945 to 1970, and labour was freed up for employment in the industrial sector3.

Many meadows were converted to farmed land with fodder crops, which significantly improved the amount of fodder available. Improved crop cultivation received most attention in the first half of the 19th century, while improvement of animal husbandry progressively came more in focus later in the century. Selected foreign breeds were purchased and made available in breeding stations.

In 1989, Sweden deregulated its agricultural policy and finally scrapped many subsidies and price controls which originally had been introduced in the 1930s, when the agricultural sector experienced an economic crisis3. In 1995, when Sweden joined the European Union, the Swedish agricultural sector again became subject to various regulations, via the Common Agricultural Policy.

By the mid-18th century land reforms were initiated (storskiftet) which meant that scattered land plots around villages were progressively redistributed into coherent holdings, which gave the possibility for more rational farming. Swedish scientists also gave attention to the improvement of agriculture, with botanist Carl Linnaeus and agricultural chemist Johan Gottschalk Wallerius as the foremost representatives. However, the views of the era guided most governmental activities.

From the late 1860s, dairy production, and in particular production of butter, became more and more central to the Swedish agricultural economy. A progressively larger portion of the farmland was devoted to fodder production, and the farmed area increased until the 1920s. Milkand diary-related income was the most important source income for Swedish agricultural business around the turn of the century. This meant that the earlier Swedish cereal exports mostly vanished, and were replaced by imports of cereals for bread making. On the other hand, significant exports of butter started to take place, and later also of pork and live pigs. In the first years of the 20th century, Sweden exported 16,000-20,000 tons of butter per year2.

To summarise the above, Sweden was initially built upon small scale farms with banded together in cooperatives in order to survive. This then made way for larger farms with fewer employees due to advancements in technologies and a more efficient farming method.

In the wake of the Finnish War of 1808-1809, agricultural improvements received significant interest from the Swedish government and

In the late 1940s, milking machines replaced hand milking and tractors started to replace the use of horses. Alfa Laval became a well-known

During the entire medieval period, monasterial gardens served to spread foreign plants suitable for cultivation, and agricultural knowledge. During the time of Gustaf Vasa in the 16th century, who took a personal interest in the improvement of the royal properties, a period of agricultural flourishing started, and Sweden was regularly a cereal-exporting country. This lasted until the wars of Charles XII in the early 18th century, which took a heavy toll on the countryside population and meant that the cereal-producing Baltic provinces were lost.

Landtbruk in Nordisk familjebok, vol. 15 (1911) (Swedish), http:// runeberg.org/nfbo/0565.html. 2 Sveriges jordbruk i siffror, Swedish Board of Agriculture, accessed 2014 (Swedish). 1

48 - Currently CurrentlyLocal Local

Now, larger companies (with fewer employees) and imports are starting to dominate the market. The smaller farms (and large farms without corporate backing) are starting to once again look towards farming cooperatives. This is so that they can compete with the large stakeholders. I feel that local markets are needed to help to farmers cooperate and sell their produce to the local community. This in turn can help regenerate farming communities and provide choice and quality into the market which is dominated by the large monopolies.

Pella Thiel, NaturskyddsfĂśreningen, 2009, http://www. naturskyddsforeningen.se/sites/default/files/dokument-media/ handledning/Guidehandledning_100arsjubileum_2009.pdf

Historic bread making in the UmeĂĽ farmers market Traditional processes and foodstuffs is still in demand. Maybe like the traditional methods of farming cooperatives.

Currently CurrentlyLocal Local - 49

50 - Currently CurrentlyLocal Local

The Chinese supermarket in Ă&#x2026;lidhem. Located on the ground floor of an apartment block; the shop opens much later than any other food store in the city.

A New Trend? A move towards smaller stores in the city.

UMEÅ THE CITY OF SMALL STORES?

Smaller Stores Although there will be a new large supermarket built in Söderslätt when Ikea comes to Umeå, the trend now is leaning toward smaller stores near residential areas. In time, it may mean more smaller stores in Umeå. For some years, it is not supermarkets outside cities that are hottest when food chains opens new stores. This year there will only be two supermarkets across the country. Instead, the trend is moving towards smaller and mediumsized shops near residential locations, said Erik Sandemo at Swedish Trade in Umeå 1. Customers now have high an expectation even of small shops, they want a product range that can be found at larger stores even on a small scale. Many do not want to stock up and have a pantry at home, but it has the convenience store as their

pantry, says Elin Bäckman, Communications Manager at Coop Nord1. This idea is both bad good for the market scheme. The good point is that people can visit a fresh market often, buying local produce when they need it. The bad point, for less frequent market systems, is that the trend to stock up and buy in bulk may be dying. Umeå is a little town with short distances. Living here without a car has been no problem for me. Even the relatively long distance to ICA Maxi from the town centre (4km) is not too far to walk for the occasional shop. It is a bit more difficult if the shopping trip is for a longer time, say two weeks. Then they return trip can be quite heavy. Overall I think providing lots of smaller convenience stores would be beneficial in Umeå. If people could stock up on the everyday essentials such as dairy products (which are

locally produced anyway) and then visit a market for the local other items such as meat and vegetables. This situation then creates the maximum choice. If people are seen to be buying local, and more importantly preferring local. Many more local markets could open throughout the areas of the city. This could then turn Umeå into a locally sustained city. I feel for this to work the large ‘hypermarket’ ideal would need to be forgotten. The local and the accessible seems a more sustainable idea as well as providing more choice. Many unique ‘farmers markets’ could offer more variety of the similar products than dozens of identically stocked supermarkets.

Adam Timander; SVT News Article. http://www.svt.se/nyheter/ regionalt/vasterbottensnytt/trenden-mindre-butiker, 24 January 2014.

Currently CurrentlyLocal Local -- 51

The image shows the McDonald’s located in the MVG Centre. There is a large variety of fast food chains in Umeå. Few offer local meat. 52 -- Currently 52 CurrentlyLocal Local

FAST FOOD â&#x20AC;&#x201C; THE BUSINESS MODEL FOR SUPERMARKET MEAT?

Currently CurrentlyLocal Local -- 53

Consumers Slaughterhouse Danish Crowns Mega-Slaughterhouse in Horsens, Denmark

100,000 PIGS KILLED EVERY WEEK TO MEET DEMAND The Modern Slaughterhouse Danish Crown is the world’s largest exporter of pork, supplying pork to customers all over the world – 90% of the pork slaughtered in Denmark is exported, with the UK being the biggest market. Completed in 2004, the slaughterhouse at Horsens kills approximately 100,000 pigs per week, making it one of the largest in the world. 1,420 people are employed there, and the slaughterhouse receives around 150 visitors per day.

At each step of the process, different parts of the pig are stamped, scanned and recorded, so that each piece of meat in the supermarket can be traced right back to the farm that it came from and the time it was slaughtered.1 “It is clear that when they designed the slaughterhouse they were thinking ahead in terms of what consumers will want to see from food producers: more transparency 2”

Another point mentioned in the article is the recording of each individual piece of meat in the process. This is a vital step which will need to be implemented before any meat is sold. The traceability (and accountability) of each piece of meat will further ensure quality is maintained. This will also reinforce the trust between the consumer and producer.

The slaughterhouse has been designed with openness in mind – a viewing gallery follows every step of the production, from the pigs arriving, to the slaughter itself, to the butchering and packaging. “I was genuinely surprised at the level of openness at the plant” – Danish Crown wants to invite people in and say “look, this is how we do it”. This openness is backed up by the fact of there being around 150 visitors a day.

The above quote seems to back up what I have been reading previously regarding the various Swedish meat scandals. Transparency in the meat market is vital to consumer trust and consumer happiness. If local meat is taken into the city, this transparency can only benefit the situation. If the local farmers are in a dialogue with the consumer and they make the information about the animals clear, the consumer will have more trust and

Obviously a local slaughterhouse in the Umeå/Västerbotten region would need to be considerably smaller than the example shown here. A further idea to think about is whether the slaughter house even needs to be a physical building. It could also be mobile; visiting the farms and collecting the meat as it has been proven that transporting animals over long distances causes stress and lowers meat quality.3

Alastair Philip Wiper website: http://alastairphilipwiper.com/blog/ danish-crown-slaughterhouse-denmark/

Article on Dezeen; Thursday, January 23rd, 2014 at 12:00 pm by Amy Frearson. http://www.dezeen.com/2014/01/23/danish-crownslaughterhouse-photo-essay-alastair-philip-wiper/

54 -- Slaughter Slaughter

value the choice they have in the market.

Images of possibly the worlds largest slaughterhouse. Images courtesy of Alastair Philip Wiper. http:// alastairphilipwiper.com Slaughter Slaughter -- 55 55

New Local Slaughterhouse Change has started with a new slaughterhouse in Örsbäck CURRENT SLAUGHTERHOUSE LULEÅ

265

+12

2008, Skellefteå Slaughterhouse Closes

+13

1990, Umeå Slaughterhouse Closes

NEW ÖRSBÄCK SLAUGHTERHOUSE

53K

UMEÅ

A local Slaughterhouse Västerbotten finally has a slaughterhouse again. In 2008 the slaughterhouse in Skellefteå Closed and all future slaughter was to be sent to Luleå1. Sveriges Radio has previously stated that Västerbotten desperately needs a slaughter house since the closure in Skellefteå. “Farm slaughterhouse can solve small-scale meat production. After the closure [in Skellefteå] there is no slaughterhouse in the county. There are now thoughts of farmers starting their own farm slaughterhouses. When compared with Austria, they have a hundred times more abattoirs than in Sweden. A consequence of the excessive application of the Food Act, says Umea farmers Erik Johansson as saying that Swedish approach to food is that it should be treated as rigorously as it were toxic waste.2”

Above: the distances betwenn the current slaughterhouse in Luleå and the new one in Örsbäck. 56 -- Slaughter Slaughter

However, it shouldn’t be impossible to start small slaughterhouses in Västerbotten. Cecilia Wahlberg Roslund at the Agricultural Society says “Västerbotten has gigantic land area compared to large meat producer countries such as Belgium and Ireland. And those conditions should be possible to utilize.2” Hopefully this new slaughterhouse will help to spark up more local production. It is now much easier for farmers to get their meat slaughtered. The transportations costs are also now much lower. The only issue is can the small slaughterhouse in Örsbäck cope with a large volume of orders? The Slaughter house is described as small with only 6 employees1. If this turns out not to be the case, alternative options have to be sought if Umeå is going to front local produce.

Vvästerbottens Kuriren, Nytt slakteri lyft för länets bönder, 18 december 2013, Bertil Wallin. 2Sveriges Radio, Gårdslakteri kan lösa småskalig köttproduktion, fredag 31 oktober 2008 kl 08:30. 1

One option is to open a new slaughterhouse in Umeå. This would hark back to the late 1990’s when the Gamla Slakteriet (old slaughterhouse) closed in the city. The benefit of the slaughterhouse being close to the market is that the meat travels less. Another alternative is to have a mobile slaughterhouse which visits the farms direct. This has the benefit of not having to transport the animals large distances; which in turn cuts the stress for the animal. This in turn improves the quality of the meat3. Whatever is the outcome, the main benefit is the positive effects the new local slaughterhouse has on the local economy, the local farmers, and the welfare of the animals.

Production amounts What is the capacity and production amount in Örsbäck?

100 Cows per year Approx 19,500 kg of beef

50 Pigs per year Approx 4,000 kg of Pork

500 Sheep a year Approx 10,000 kg of Lamb

The consumption set buy the local municipality limits the slaughterhouse to a maximum of 500 kg of meat to restaurant / shop and an unlimited number to the end consumer . The slaughterhouse has also collaborated with a fattening pig farmer who raised pigs on their behalf under the brand Strömdahla pigs. The current capacity is for 100 cattle, 100 elk, 500 lambs and 50 pigs per year1. This translates to approximately 53,000kg of meat per year2. And taking into account the current Swedish meat eating average of 88.5kg per year, the slaughter house has capacity for 599 people. This is well under the amount needed to feed a large proportion of the Umeå population. The 500kg’s to restaurants and shops comes in at a mere 0.95% of the current production. Is the municipality limits too low?

100 Elk per year Approx 23,000 kg of meat.

1 Länsstyrelsen i Västerbottens län News letter, http://www.lansstyrelsen. se/vasterbotten/SiteCollectionDocuments/Sv/Publikationer/2013/ Norrbruk%20nr%204%202013.pdf, March 2013.

These figures argue the case for a slaughterhouse to be built in Umeå to meat the demand for the local market. Not to mention the current slaughterhouse only being allowed to provide 500kg to shops and restaurants.

How much meat to expect from a carcass, University of Kentucky college of agriculture, http://www2.ca.uky.edu/agc/pubs/asc/asc179/ asc179.pdf

Slaughter Slaughter -- 57

ÖRSBÄCK NEW SLAUGHTERHOUSE

58 -- Slaughter Slaughter

UMEÃ&#x2026; OLD DISUSED SLAUGHTERHOUSE

53KM 40 MINUTES

Slaughter Slaughter -- 59

Meat Transparency A local slaughterhouse - Real transparency?

Back to meeting your meat

60 - Transparency Transparency

As I have stated previously, Swedish people on the whole feel there is a lack of transparency within the food industry. This is especially the case with the meat industry.

People are often squeamish about the thought of where their meat comes from. But if this transparency is desired. Why canâ&#x20AC;&#x2122;t a slaughterhouse be in the centre of the city.

What better way than to create this transparency with a local slaughterhouse. The public then has the reassurance, and the ability, to know where their meat is coming from.

The central location will ensure the meat is fresh. It will ensure the local produce hasnâ&#x20AC;&#x2122;t travelled hundreds of miles to be slaughtered, reducing the quality; and causing animals stress.

Above: A fitting sign from the European capital of culture. Above Right: The â&#x20AC;&#x2DC;glass cubeâ&#x20AC;&#x2122; in the centre of town. A place to meet your meat?

Transparency Transparency - 61

Food waste Not just a problem during transportation and selling

Delivered Food

Storage/Preparation

04% Storage and Preparation losses

Serving

Reused leftovers

Eating

06%

Serving waste and discarded leftovers

10% Plate Waste

40,000 Hectares or

20% = 1.5% of Swedish Farmland FOOD WASTE RECYCLED

t No

33% Total Global Food Wasted 6.6% Wasted After Purchase Biomass Energy for retailer

Food waste at home Studies estimate1 that around 20% of the food purchased is wasted. If 33% of global food is wasted then 6.6% of world food is wasted after purchase. Looking into the Swedish market, this equates to 40,000 hectares worth of land. This equates to 1.5% of the Swedish farmland.

If the waste of this food is unavoidable (or uncontrollable) maybe the building where the food is purchased from can benefit. If the market hall is using a reusable food packaging system, then this system could be used to return food waste. In turn, this waste could then generte energy for the market through a

Above: a diagram highlighting the food waste after purchase. 62 -- Waste Waste

biomass system. UmeĂĽ currently has a food recycling system. This may cut down on the return to the market. This means that the market could just use pre-sale food waste for generation. 26.4% of food waste occurs before sale. This food could benefit the market.

Rebecka EngstrĂśm, Environmental Impacts From Swedish Food Production And Consumption, Stockholm, 2004, P21.

Meat production The time taken to breed and grow various animals

Breeding Cow Grass Fed Cow Wheat Fed Cow Feedlot Cow Market Pig Breeding Pig Chicken (egg-slaughter) Turkey (egg-slaughter) Months 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28

Nursing/ Growing Breeding Intensive Giving Incubation Feeding Birth

Meat harvesting The diagram above shows the various grown times for certain meat products. Beef is a relatively slow meat. The quickest growing time from birth is around 21 months; this excludes gestation. Pork and chicken however, have much quicker growth times of 2 and 6 months respectively.

The reason for investigating this is to see if a meat demand can be met easily. With proper rotations and various suppliers the production and storage of meat should not be a problem.

problematic when it comes to storage. Storing products for long times lowers their quality and has a larger environmental impact in terms of cooling energy.

If however there are few beef producers, a large store of frozen or cured meats will need to be kept to ensure year round supplys. This may be

A balance between fresh and processed local produce will be key to providing what the customer wants.

Above: a diagram showing the birth to slaughter times of various animal species. Meat MeatGeneration Generation -- 63

Current food production system What is the current food production system? And can it be improved?

RAW COMODITY

FRESH CUT

PRODUCTION

HARVEST

SLAUGHTER

TRANSPORT

COOLING

VALUE ADDED PROCESSING COLD STORAGE

PACKING SUPERMARKET

DISTRIBUTION CENTER

FOOD OUTLET

CONSUMER

PACKAGING / FOOD WASTE

64 -- Production ProductionSystem System

A new production system? The diagram to the left shows the current production system for raw commodities (in this case meat) and fresh cut products. The system follows the product from production to disposal. The first thing noticeable is the large amount of transportation. There seems to be arrows moving many times between various stages towards the end of the system. These large transportation networks are not only unsustainable in terms of carbon emission, but in terms of food waste. Upper estimates put food waste around 30%2 from transportation alone. The large amounts of transportation are there due to one sole reason; the many different processing buildings at each stage. They also make no sense in country as vast and centralised as Sweden.

The diagram below shows an optimised system where there transportation is cut to one delivery from the producer. In this instance, the farmer delivers the meat to one building. This building is then able to slaughter, cool, process, store, package and sell; all under one roof. The consumers then go to the market to pick up their produce. The food is packaged in a reusable manner so that it can be returned when returning for the next shop. It is then possible to return any food waste which can either be used by the building in biomass or sent back to the farms as compost. The aim with this system is to create a closed loop. This reduces the need for national transportation networks. Reduces the many

RAW COMODITY

middle men currently in the system. Improves the transparency in the process and makes it more visible in the city. The system also aims to bring local producers together. It will allow them to compete against the supermarket chains and avoid the procurement procedures they currently face. It also allows the consumer to dictate the required product. Not the supermarkets. For this to be the case, the building could operate on behalf of the producers. There could be a management system which organises everything from deliveries to the actual selling. It can also facilitate meetings between the producers and between the producer and consumer.

FRESH CUT

PRODUCTION

HARVEST

SLAUGHTER

COOLING

PROCESSING

COLD STORAGE

MARKET

PACKING

FOOD OUTLET

CONSUMER

PACKAGING / FOOD WASTE

Left: The current food production system1 Above: A condensed food production system

U.S. Food and Drug Administration , http://www.fda.gov/food/ guidanceregulation/guidancedocumentsregulatoryinformation/ produceplantproducts/ucm174200.htm. 2 http://www.theguardian. com/sustainable-business/food-waste-global-supply-chain

Production ProductionSystem System -- 65

Research Conclusions What does all the research tell me about providing local food?

A local market with local food? The previous research has drawn me to many conclusions regarding the topic meeting your meat. Firstly, despite my initial reasoning being meat, I am now coming to the conclusion of local. Local meat is important. However, local produce is more important to the city, as well as to the people. Secondly, I have also found out that some of my preconceptions were wrong. For example, the local area has a more diverse range of farms and produce than I thought such a northerly region would have. Below is a list stating a few of my most relevant research conclusions. These conclusions will help to develop a programme for the outcome. 1. Demand for Quality is there. Demand for the Local is also present 2. Local produce is available to serve the local population (see Minfarm). 3. Farmers are in need of a cooperation to sell local produce in order to compete with the Swedish supermarket monopolies. 4. Slaughterhouses are few and far between. 5. Local produce needs to be easily accessible to reach the mainstream market. 6. The current food system is not perceived as transparent. 6. Umeå has less choice than the Swedish average. A 13% market share increase for ‘other’ shops is needed to meet this average. The equivalent of shops for 15,200 people.

1. Have space for a minimum of a 1295m2 building footprint. 2. Have adequate space over the 1295m2 building footprint for external elements. 3. Have good road connections for local deliveries and for customer visiting.

66 - Research ResearchConclusions Conclusions

From this list it is evident that a permanent market space is needed in Umeå. This space needs to act as a unification of the farming community so that they have a voice against the large supermarkets. The market can also facilitate meetings between farmers and between the public. It should also be noted that under Swedish regulations only the producers can sell their produce locally in a market condition. The market should also be able to store and process the products. For example, meat will need to be slaughtered. Meat can also be processed. This could be smoking or drying for example. An initial list for the programme is as follows; Market hall Delivery Storage Cooling Processing/Slaughter/Packing Meeting space Office space W/C and Changing provision Circulation space Parking This list along with the research conclusions will be used to generate a set of conditions to identify a suitable site.

4. Have a suitable location to attract customers. This can be in terms of locality, connection to public transport and existing parking facilities. 5. Benefit from passing trade. 6. Have a location to easily cater to local business.

The following list of areas is a rough guide to help choosing a site. The dimensions are currently based on providing a market to compete on a level with an average city supermarket. The project can then expand to further locations if necessary. Judging by the current number of stores in the city. The average numbers of shoppers per sore would be 4,700. Obviously the larger hypermarkets have a larger share, so it could be safe to say that the smaller stores serve around 2000-3000 people. Market hall - 600m2 Delivery - 50m2 Storage - 150m2 Processing/Packing - 75m2 Cooling - 25m2 Slaughter - 250m2 Meeting space - 40m2 Office space - 55m2 W/C and Changing provision - 50m2 Parking - N/A Total Footprint - 1295m2 The above footprint is for a single storey building excluding circulation and external spaces. This is a rough guideline to help site choice. Below is a list of key drivers in choosing the best sire for the proposal.

7. Be in a location to give accessibility to the majority of the city. For example, not on the periphery. 8. Be an open site to reduce the demolition impact. Unless a clear retrofitting example presents itself.

Above: One of the many carrots sprayed onto the walls of UmeĂĽ. A cry for more carrots?

Research ResearchConclusions Conclusions - 67

UMEÃ&#x2026; ANALYSIS WHAT DOES THE CITY CURRENTLY OFFER?

68 - Local LocalAnalysis Analysis

Local LocalAnalysis Analysis - 69

HAMPTJÄRNSLIDEN L20-OMRÅDET ERSBODA KLOCKARBÄCKEN

MARIEOMRÅDET VÄSTERSLÄTT RÖDÄNG

REGEMENTET

BACKENOMRÅDET

STADSLIDEN HAGA

CENTRAL STAN

BERGHEM

UMÅKER

NYDALA

UNIVERITETS OCH SJUKHUSETS OMRÅDET TEG ÖN

ÅLIDHEMSOMRÅDET RÖBÄCK

TOMTEBO

ALVIK

Above: A map showing the different areas (or Området) within Umeå 70 - Local LocalAnalysis Analysis

Umeå Areas1 A quick guide to different areas within the city

Hamptjärnsliden An area to the north of the city. Periodontally nature with the industrial area encroaching. L20 - Området A large area consisting of forest nature trails

Ersboda The residential neighbourhood that began in the late 70s and was completed in the late 90s, about 5 km from the centre. The buildings consist of apartments in multi-family, land near homes, townhouses and detached houses.

Klockarbäcken An industrial and business area north of Umedalen in Umeå, approximately 5 kilometers from the centre of Umeå

Marieområdet A nature-oriented residential area at Umeå’s northern entrance. It was built from the mid 60s until the early 80s. The buildings are mixed with everything from rental and condominium apartments to detached houses

Västerslätt Rödäng Built in the late 50’s. It is located a few miles from downtown. The area consists of small houses with property and cooperative apartments. Rödäng was built in the early 70’s with only small houses

Regementet A former military area, now a business park. Within the area there are also educational and theatrical institutes.

Stadsliden Stadsliden is a large green area in central Umeå. In the southern outskirts lies Gammlia outdoor museum with Västerbotten Museum. It also sports hall Gammlia hall, sports arena Gammliavallen and an indoor swimming pool.

Backenområdet Includes Backen, Gris Backa, Grubbe, Umedalen

with several neighborhoods. There are both apartment buildings and single-family homes and several schools, shops, churches, sports facilities etc.

Haga A residential area in Umeå, Sweden. It is located immediately north of the centre and is one of the oldest residential areas in Umeå.

Central Stan The area between Tvärån, the river and the railway. In the central regions are most privately owned apartment building of the older character, some of which have been renovated. Within the area there are also a lot of single-family and multi-family. There is a wide variety of shops and restaurants and other services.

Berghem Located near Gammlia area and University, about 2 kilometers from the centre. The area was built in the 50s and dominated by small houses with property and cooperative apartments. Within the area there are shops, restaurants, schools and more.

Nydala Located northeast of the University and about 5 kilometres from the centre. The buildings consist mainly of apartments in apartment buildings. There are nice bike paths to Nydala recreation area and lake.

Umåker Within the area is the racetrack Umåker and some industrial properties. Univertites och Sjukhusets Området Within the area is the University Hospital and Umeå University.

Teg Older privately owned rental apartments, condominiums and single-family houses with property rights. The area was built mostly during the 60s. The area is south of the Ume River, a few

miles from downtown. There are schools, shops, hotels and more.

Ön Island in the Ume River in the centre of town. Single-family Buildings close to nature.

Ålidhemsområdet Located near the University Hospital and University, about 4 kilometres from the centre. The area was built from the late 60s to the mid 70s. The apartments have rental or condominium. A larger number of student apartments and student rooms available in the area. Some of the properties are newly constructed. In the centre of the area include supermarkets and cafés. It is close to nature surrounding Nydalasjön and the large shopping centre Strömpilen.

Röbäck 5 kilometres southwest of Umeå Centre, south of the river. The expansion of Roback began in the early 80s. The entire area consists of land near homes. The buildings consist of apartments and houses with condominium and tenancy. There are kindergartens, schools, electric light trails, exercise hall and grocery store and more.

Tomtebo One of Umeå’s newest neighbourhoods. Located at the southern tip of Lake Nydala, about 5 kilometres from downtown. The buildings consist of multi-storey and ground-level homes with varied tenure. Although plots for their own building in the area. One area that is developed and is being constructed all the time, close to nature yet with urban character. The area around Nydalasjön is a popular recreation area with walking trails, barbecue areas, jogging trails and adventure playground.

Alvik Within the area there Umeå airport and a number of industrial properties. The area is located a few kilometers from the center.

Area information taken from Umeå municipality website, http://www. umea.se/umeakommun/kommunochpolitik/planerochstyrdokument/ utvecklingochplanering/stadsplaneringochbyggande/ aktuelltidittomrade.4.f6c0f2410ee6321377800026647.html

Local LocalAnalysis Analysis -- 71

Road Network The current and future road network in Umeå

A new ring road Until recently, the E14 and the E4 ran directly through the centre of the city. The E12 is the major highway from east to west through Sweden and the E4 from the north to the south. Currently, the E4 bypasses the city. The E12 only bypasses the city if you travel around Umeå to the North. However this is going to change soon with the proposed southern ring road. This will be good news for the city centre in

terms of traffic, however they may be some lost revenue from passing trade. I feel that he ring road has more positives than negatives for Umeå. After the ring road is complete the roads in the city centre can be used solely for delivers and easing (the already low) traffic levels. The ring road aims to also ease the traffic to the newly proposed Ikea which will be constructed

where the E12 and E4 meet in the southern junction below the city. This meeting of the two highways could serve as a prime location for passing trade and for car commuters if a new market were to be situated there.

E12

90 E12 92

Above: The road network of Västerbotten. Right: The road and rail network of Umeå 72 -- Local LocalAnalysis Analysis

363

Ring R oad

Pr op

Ring R oad

E12

Ro a

E12

Local LocalAnalysis Analysis -- 73

Above: The main shopping areas within UmeĂĽ. Smaller scattered shopping locations do still exist outside of the highlighted areas. 74 -- Local LocalAnalysis Analysis

Shopping The main shopping locations in the city

Ersboda Including larger out of town shops. This includes large food stores, Large clothing outlets and many other larger outlets such as furniture stores.

City Centre A wide range of retail shops, boutiques, medium sized food stores. The area also has many cafés and restaurants.

Teg Medium sized food stores, a few Cafés and restaurants.

Ålidhem Centre Medium sized food stores, a few Cafés and restaurants.

Future Ikea A future Ikea is planed in this area as well as a large supermarket The site will benefit from the new ring road also.

Strömpilen An out of town style shopping area with medium sized retail outlets and a large hypermarket.

Where to Shop The locations above denote the main shopping areas in Umeå. I personally feel that a local food market would benefit from being in one of these areas. This is due to the fact that there is already the footfall to the areas. However, I might be wrong. A site away from any shopping area could make a far more plausible argument than one of these areas.

Local LocalAnalysis Analysis -- 75

Supermarket Distance 10 minute or 1 km walking distance around each supermarket

The 1km Radius The red circles highlight a 1 kilometre distance, or ten minute walk at average pace. This distance is widely accepted as the maximum comfortable walking distance to carry food shopping. As the diagram shows, the town centre has a wide coverage. As does the living areas either side (despite a few gaps). The North and southern housing areas are also well covered. Ersboda to the west however has no supermarket coverage. Is this a location for a local food market? Or does this create a captive audience and do the opposite to promote choice? I feel that this location is too far to the periphery to benefit the whole city. Although, already covered, the city centre seems an ideal area due to the central location.

76 -- Local LocalAnalysis Analysis

Local LocalAnalysis Analysis -- 77

Parking Distance Areas within 200m of parking places

Parking availability Another issue to determine the location of a food outlet is the availability of parking. if people are going to drive to pick up their groceryâ&#x20AC;&#x2122;s they need to have parking. If the site is out of town, then the market will need its own parking. The city centre however is very well covered. The market may need a small parking provision, but it could work in conjunction with one of the many multi storey car parks or parking areas.

Local LocalAnalysis Analysis - 79

Bus Network All bus routes and stops merged on a single map

Central Bus Node This map highlights all of the bus stops and a simplified combined bus route map. The interesting thing with the UmeĂĽ bus network is that all buses run through the vasa plan bus stop. This bus stop (highlighted with the target) is located in the central part of the town centre. This location make an ideal spot to locate a market hall due to the ease of accessibility. It is also possible to locate the market hall on one of the nearby bus stops as they are all within a ten minute walk from the central vasa plan location.

Local LocalAnalysis Analysis - 81

CafĂŠs and Restaurants Locations of the cafĂŠ and restaurants in the city centre

Clustered restaurants The majority of the city centre based cafĂŠ and restaurants are located within a vary close proximity to each other. This again suggests the city centre as a key place to locate the market.

Local LocalAnalysis Analysis - 83

01.

02. 03.

04. Four initial choices for a site within UmeĂĽ. The sites range from innercity to outer-city and to peri-urban.

84 - Site Locations

Site Locations

Site SiteLocations Locations -- 85

01. B P

B B

Location 01. A long strip located on the periphery of the city.

The trapped site This site was primarily chose due to the great road connections and the large site area close to the centre of Umeå. However, the site is trapped. The main road network to the north, the school to the west, and the business park to the east creates a barrier. The site is directly accessible by the housing estate to the south and via the pedestrian bridge to the north. The site has 2 direct bus stops, however they require a change at Vasa Palan in the city centre to be accessed from the majority of the city. Directly to the north of the site is a large expanse of concrete used to store trucks; maybe for the adjacent industrial area. This existing

infrastructure can be utilised for deliveries to the site. To summarise, the site benefits from a large site close to the city centre. It is however slightly disconnected and potentially too far from the centre to get walking customers. There is however a number of direct neighbourhoods and a large number of secondary neighbourhoods which will benefit. The site also has potential to design a small market with the ability to expand in the future if the market takes off and demand for the local increases.

Site Facts Site area ≈ 32626.14 m² Direct road connections = E12+363 Indirect road connections = E4 Direct bus stops = 3 Indirect bus stops = 5 Accessible parking = 2 Primary neighbourhoods = 4 Secondary Neighbourhoods = Yes Other Adjacent School and health centre Goods/Truck depot behind Industrial estate to the north Business park to the east

Site 01. Located in Dragonens adjacent Blå vägen, a main road into the city. Site SiteLocations Locations - 87

02.

B P

P P

B P

B B

B P

Location 02. A small site with good connections

The connected but concealed site The initial reason for choosing this site was the fact that it was one of the few already open spaces in the city centre. It then became apparent that the site also benefited from a direct connection to the main highway to the north. The site connects two open lots within the city grid and has the benefit of a road all the way around. My first thoughts was to pedestrianise these roads and utilise the many connections to create a plaza like feel. The site also benefits from the central location and proximity to the central bus stops, bus station and to the train station.

The site also has the possibility to break out into the centre for special events. This could be in collaboration with the current farmers and European markets. The site is however slightly concealed. It is not in an obvious opening and may not benefit from accidental passing trade. This should not be an issue as most of the customers will be going directly to the market for the sole reason. Not just by chance. The closed off feel also adds a seance of space and a sort of atmosphere. After visiting many markets in market dominated cities such as Barcelona, one gets a unique feeling when stumbling upon a magical and vibrant space hidden in plain sight.

Site Facts Site area â&#x2030;&#x2C6; 4821.96 mÂ˛ Direct road connections = E12 Indirect road connections = E4+363 Direct bus stops = 1 Indirect bus stops = 6 Accessible parking = 2/3 Primary neighbourhoods = 4 Secondary Neighbourhoods = Yes Other City Centre location Bus station behind Close proximity to Vasa Plan Many access points

Site 02. Located in the city centre between Magasingatan and GĂśtgatan on an existing parking lot. Site SiteLocations Locations - 89

03.

B P

P P

B P

B B

B P

Location 03. A central location with access to the main infrastructure

Culture of meat This site is in another city centre location. The site can be utilised in two ways. Firstly the open parking lot by itself. If this site is too small, or lacks connections to the busy Vasa Plan, the site can incorporate the multi-storey car park also. This effectively doubles the site area and adds the ability to create a ‘shop front’ in the city centre. The site benefits from a relatively close access to the main road to the north. This will help with deliveries and visitors by car. The site also benefits from very close connections to the central bus stops. Currently a ballet school is located on the site; but the school plans to move into the new culture

house down by the river. The new guitar museum is also touching the site boarder. Adjacent to the north is the Norlands Opera. The site it surrounded by culture. The new city swimming centre is also currently under construction in the near vicinity (hatched grey). The site is also positioned so that a large number of residents can access it by foot. This central location makes the market much more sustainable in terms of how people visit. A large portion of people could easily walk or cycle to get their groceries and the rest can easily commute by bus from all over the city. There will still be commuters by car and provision for this will need to be accounted for.

Site Facts Site area ≈ 4119.44 m² (without parking house) Site area ≈ 8384.41 m² (with parking house) Direct road connections = None Indirect road connections = E4+E12 Direct bus stops = 3 Indirect bus stops = 4 Accessible parking = 3/4 Primary neighbourhoods = 4 Secondary Neighbourhoods = Yes Other City Centre location Direct proximity to Vasa Plan Many access points Large site area for central location

Site 03. Located on Västra Kyrkogatan including Nanna parkering building and the adjacent parking lot. Site SiteLocations Locations - 91

04. B

B B

Location 04. A peri-urban location outside the city

On the edge of rural This site takes another approach to the others. It is located relatively far from the city centre. The site is in Teg and is located on the edge of the urban.

centre and farm areas. The rural areas are suiting to the theme of the market, but the industrial takes from it. The current access is via this industrial area.

The site has the huge benefit of being located on the main highway. This is highly suitable for visitors by car and deliveries. It isn’t beneficial however for visitors by bus or by foot. The nearest bus stop is quite a walk.

One key benefit to this site is the future Ikea (and Coop hypermarket) which will be built adjacent (hatched grey). This will help draw people to this area and help to promote the market.

The site is also quite far from the majority of housing developments; making foot commuting less desirable. The site is adjacent a semi industrial area, a sports

The recap, the site is located far from the city centre. What it looses in terms of local trade and footfall; it makes up for it in terms of accessibility (although by car) and in terms of shear space. The site is vast and allows for all magnitude of additional developments in the future.

Site Facts Site area ≈ 67814.05 m² Direct road connections = E4+E12 Indirect road connections = N/A Direct bus stops = 0 Indirect bus stops = 2 Accessible parking = 0 Primary neighbourhoods = 2 Secondary Neighbourhoods = Limited Other Very large site Direct proximity to new Ikea location Main access into city Connected to farm locations

Site 04. Located in Teg along Blå Vägen. The site has good transport connections and a rural location. Site SiteLocations Locations - 93

Chosen Site Site 02. A concealed but well connected space

BRINGING A YEAR ROUND LOCAL MARKET INTO THE CITY CENTRE Site conclusions and thoughts As stated previously, the initial reason for choosing this site was the fact that it was one of the few already open spaces in the city centre. The main reason that this site was chose over the others was the direct city centre location. I feel that this is a very important factor in providing a thriving local market. The site was chose over the other city centre site as I thought the chosen possesses more qualities. The qualities include; links to the main road networks; well proportioned site without disturbing existing buildings; a more dynamic site shape with more possibilities; and the site is in a less developed area of the city centre. The market can help to drive more business to the area.

My initial thoughts is to locate delivery, processing and offices to the north and position the market hall to the south; creating a courtyard market feel in the space. The next stage is to finalise a programme based on the previous research (and preliminary programme). The new programme with aim to coincide with detailed site analysis to develop a deeper understanding in how the market hall and associated elements will work with the site. During the development process the programme may inevitably change and evolve to better suit the site and what is needed generally in the local area.

I feel in order to create a well situated project the urban context of the site needs to be considered. This is in terms of the immediate area. A scheme can be developed in how the market hall interacts (and potentially improves) the immediate area. This may go as far as redeveloping the access street from the main high street. It may be the case that in order to allow the market to thrive the adjacent area needs to develop. However, the opposite effect may occur. The market may act as a catalyst in developing the area in the future. The market itself may also need to expand. These future scenarios need to be looked into to ensure the development is sustainable.

Right; Chosen site 02. Located in the city centre, close to restaurants, shops and housing with good transport connections. 94 - Site SiteLocations Locations

02.

Site SiteLocations Locations -- 95

Theme

Non Local

Promoting the local, yet keeping choice Public

Meeting Sel lin g

Proce ssin g

ing uy /B

Delivering

Farmers

The Local

Producing

Programme Concept The above diagram was created to develop the theme and the concept behind the programme. The diagram is on two levels. The larger dotted box, which encapsulates the majority of the diagram, denotes the local. The second dotted box denotes the non local. The difference in proportions of the two box highlights the fact the local is more important, yet, there is still choice within the market.

There are various circles which denote the main functions and stakeholders associated with the proposal. These include; the public; farmers, delivering and producing, processing and selling/ buying. The circles are connected to show which functions are related.

each section. As you can see, the aim is for there to be a common meeting point in the centre, where all aspects can be seen. This creates the transparency and promotes a market where all parties have a say in every matter regarding the product and the processes associated.

As you can see, the three functions are inherently linked. The red arrows shows the connection between the product flows and the meetings in

The space where the non local meets the local is assessable, but there is no transparency. You cannot see what happens in the dotted box.

Above; The concept behind the programme. Promoting the local and still keeping the choice. 96 - Theme Themeand andProgramme Programme

Private

Programme Functions, size and connections

Producer

Delivery 50m² Cooling 25m²

Office 55m² 250m² Slaughter Meeting 40m²

Processing & Packing + Returns

150m² Storage

75m²

50m²

Changing & W/C

Public Parking & Public Space 600m² Market Hall

Café 50m²

Product Flow

Public

Person Flow

Initial programme The programme has been derived through an initial research comparison to a local supermarket. I am basing the fact that this market will be an alternative choice to a local supermarket. This means that it should cater for a similar size. The ratio of storage to selling area has been taken and scaled up slightly to cater for the fact that this is a one off market; resulting in an increase of customers because of the choice factor.

The slaughter house specification was based on the FAO1 guidelines for a maximum of approximately 5 large stock (eg cattle) or 50 small stock per day. The size of the slaughter house may change with further research on quantities needed.

Above; The initial site program outlining the different functions, their size, and the connections between them.

All of the other areas have been based on standards set. For example, the meeting space is designed to hold 30 people at current standards.

The main ideas to take from this initial program is the type of areas needs and the flows of areas. The area of the spaces have been initially set to aid the choosing of a site and to verify the suitability of the site. The areas will be reviewed further after detailed analysis of the site and individual elements has been undertaken. The programme also states the difference between the public and private functions.

FAO - Food and agriculture organisation of the united nations

Theme Themeand andProgramme Programme - 97

Scale A closer look into size and volumes

The Average Swede FRUIT & VEGETABLES

4.4

DAIRY & FATS

3.4

MEAT PRODUCTS

1.5

BREAD & CEREAL

2.0

FISH & SEAFOOD

0.5

COFFEE, TEA & COCOA

in kg/litresl per week

0.2

OTHER FOOD PRODUCTS

1.0

BEVERAGES

3.4

Preconception vs reality My initial preconception to how big the market should be was as follows: Judging by the current number of stores in the city. The average numbers of shoppers per sore would be 4,700. Obviously the larger hypermarkets have a larger share, so it could be safe to say that the smaller stores serve around 2000-3000 people I feel that this was an adequate method for choosing a site, but how much produce needs to be provided to serve an adequate portion of the population? How much space will this require? Basing this on my earlier research, we can convert the average yearly consumption per person into an average weekly consumption. Here we can see that the average total kilograms of food consumed is 12.8 kg (this excludes beverages and coffee/tea). Basing this figure on the upper estimate of the initial perception, 12.8 multiplied by 3000 is 38,400 kg of food a week, or 5,485kg

per day. What storage volume does this equate to? It is obvious that all products differ in weight, volume and storage requirements. However, if we estimate a â&#x20AC;&#x2DC;worst caseâ&#x20AC;&#x2122; average, we can come to a suitable storage area. 1m3 of water weighs 1kg. So 5,485kg will take 5,4,85m3 of volume. Converting this to a 1 storey building give a floor area of 1828m2. This is obviously far to large. You can fit an entire grocery store on this footprint. The type of market will heavily influence the storage area. For example, if the producers bring their food in a refrigerated van, and sell it for one day, the majority of the food will be kept in the van or be on the market stall. This system might happen monthly. The second alternative of a daily/weekly supply of local produce which is stored and sold as necessary. This requires a potentially larger storage area. Supermarkets are

often designed on the 3:1 ratio between selling area and storage area. So taking the 1828m2 approximation and dividing it between the 3:1 ratio we have two areas of 609m2 and 1219m2 I feel that this area gives an over estimated space for the capacity of the market. This can allow for future expansion as well as more storage. In terms of individual product requirements the daily kg requirements for 3000 people are as follows: Fruit and vegetables = 1885kg or 12,500 apples Dairy and fats = 1457kg or 1418l milk Meat products = 642kg or 3560 chicken breasts Bread and cereals = 857kg or 1714 boxes cereal These numbers seem large, but supermarkets must cater for these numbers.

Above; The weekly food consumption for the average Swedish person in kilograms and litres. 98 - Theme Themeand andProgramme Programme

Frequency Which producers, how many people and how often?

Everyday Producers

Specialist Producers

Specialist Shoppers MonthlyMarket

Everyday Shop

Weekly Market

Everyday Shoppers

Daily vs weekly vs monthly If we divide the producers into different categories we can state the following roles. Producers which provide everyday produce. Producers which provide specialist produce. Producers which provide luxury produce. These types of producer may come to market on different occasions. Everyday producers may come daily or weekly. Specialist and luxury producers may come weekly or monthly. This can suggest two types of market and two types of producer. The first is the producer who provides the every day produce for the market. This is sold daily and delivered weekly. The second is the specialist producer. They provide products to the everyday market at

weekly or monthly intervals. These products can also be sold at specialist monthly markets which unite all local producers for one off events; much like todayâ&#x20AC;&#x2122;s market. However, this can run all year. The different producers will need different requirements. The daily producer will need a space to bring their transportation to store and sell their produce each day. The monthly producers will need a place to deliver their produce to be stored for longer periods of time. The slaughterhouse will also need a separate delivery and storage area. The farmers however, may not be able to sell their produce themselves on a daily basis. It could be down to the market to provide trained market sellers who know all about the individual produce. This could also turn some daily deliveries into weekly deliveries. The farmers

deliver and sell their produce on the weekend, train the market seller on the product and repeat the process every week. A multi frequency market will also help to cater for many types of consumer. It will also create more choice. People can choose to buy local for their entire weekly shop, or, just buy quality local products monthly to supplement their supermarket purchases. The market can trade big business on the weekends and provide a supermarket style selection throughout the week. For example, the farmers market hall is open on the weekends while a smaller shop style area sells local produce throughout the week. This shop can buy the produce directly from the farmers and sell it on to the public where farmers are not there. The idea can be part of the cooperation helping to give the farmers security in sales.

Above; A diagram explaining the different market concepts and who produces for each market. Theme Themeand andProgramme Programme - 99

Slaughterhouse The process and the requirements

Holding

Stunning

Bleeding

Skinning

Carcass splitting

Inspection

Grading

Rapid Cooling

Holding

Stunning

Bleeding

Skinning

Carcass splitting

Inspection

Grading

Rapid Cooling

Holding

Stunning

Bleeding

Carcass splitting

Inspection

Grading

Rapid Cooling

Scalding

Hair removal

Butchery

The process1 The basic process behind the slaughter house system is quite simple. First, live animals need to be held somewhere. This is called the lairage area. The animals are then moved to the slaughterhouse proper. They are first stunned then bled. The animals are then either removed of skin or of feathers/hair. The carcass is split and the innards are removed. Inedible innards are discarded while edible offal is processed. The carcasses are then inspected and graded. They are then rapidly cooled and then either hung, or sent to dispatch. There are a few major ideas which need to be considered to locate a slaughter house inside the city. Firstly, how are animals delivered and held? As long as the animals are kept inside

the building and in processed quickly, there is less of an impact to the neighbours. Secondly, how do you deal with the mess (animal waste and discards)? This needs to be sorted through effective waste disposal and storage. Maybe also linked to biomass. Thirdly, sound and smell issues need to be considered. As long as the building is heavily sound insulated the first issue will be controllable. Smell can also be maintained through efficient extraction and filtration. I also feel that the slaughterhouse needs to partake in the name of this thesis; meeting your meat. I feel that if there is a slaughterhouse in the city, it is a good option to educate people about the process and also create a sense of transparency. Look at the Danish Crown

1 Both diagrams based on information recieved from the FAO - Food and agriculture organisation of the united nations, http://www.fao.org/ docrep/s1250e/s1250e18.htm

100 - Theme Themeand andProgramme Programme

slaughterhouse in Horsens. It receives over 150 visitors per day. If the slaughter process is taken ‘high tech’ and kept clean and sanitary, there is no reason why it should affect the neighbourhood. If it is kept within a closed building, people don’t have to interact with it if they do not want to.

Numbers?

Taking into account the previous meat consumption figures, the site will need to process around 18,000g of meat a month. Using the figures from the local Örsbäck slaughter house, this equates to: 50 cows, 50 pigs, 50 sheep and 1800 chickens per month. Obviously the ratios will be different, but it gives a nice idea of scale.

Above: A diagram explaining the main stages to the slaughter process.

Offal/Tripe Out

Hanging Area

Skin Sale

Small Stock

Dispatch

Large Stock

Office

The layout The layout of the slaughterhouse is also relatively simple. It follows the same basic steps as the slaughter process with various diversions along the route. The small and large livestock are separated and put into separate holding pens. The are then systematically sent to be stunned, bled then slaughtered. The skins are sent to the skin room, offal is sent to a separate processing area. The meat is then inspected and cooled before being hung or frozen. It is then dispatched. But what size is needed to accommodate this? The above process requires around 200m2. The livestock can be held in the same space as they were derived in. So around 50m2 if it is a short time.

An Alternative2

An alternative to having a slaughterhouse on site is to use a mobile slaughter house. This has the

Above: A diagram showing the flows and arrangement of a simple slaughterhouse.

added benefit of not bringing live animals into the city and also benefits farmers without large animal transportation vehicles. The system relies on four trucks. The central functions of slaughter, carcass preparation and chilling are accomplished in the “main” trailer module. The “delivery” module allows for a more efficient delivery of processed carcasses to a cut and wrap facility; in essence it becomes a small delivery truck, while the primary truck remains in place for additional processing or travels to its next docking location. A “waste” module supports separation and disposal of the various waste streams; this is key because disposal requirements and available options may vary at each docking site. A small office trailer with the amenities required by municipality regulations for its inspector as

well as employees. The downside with the alternative is that four large trucks need to visit every farm location as opposed to a much smaller number of trucks delivering the animals to a slaughterhouse. There is also a increased slaughter time due to the multiple transports between farms and delivery location. It does however benefit the quality of the meat. This is due to the reduced stress on the animal as the animals are not transported to slaughter. A fixed slaughter house seems like a much better choice at this stage. However, if the site cannot house a slaughterhouse for whatever reason, the mobile slaughter house is the best option for the region. The site would still need to have room for the delivery trucks and possibly a space to store the trucks when not in use.

The Modular Harvest System™ [MHS], Glynwood’s Next-Generation Mobile Slaughterhouse , http://www.glynwood.org/programs/modularharvest-system/

Theme Themeand andProgramme Programme - 101

Market Hall How many people will it serve?

3:1

Producer storage (van)

Storage

Everyday Shop

Monthlyand Weekly Market

External Access

Market size and arrangement Basing the market hall size on the previous figures of 3000 people, supermarkets are often designed on the 3:1 ratio between selling area and storage area. So taking the 1828m2 approximation and dividing it between the 3:1 ratio we have two areas of 609m2 and 1219m2. The first being the dedicated storage and the second being the selling area.

Another key aspect behind the market it the everyday store. This is a store which sells local produce when the market is not in operation. In essence, a farm shop. Both the market and the shop needs access from external and from the storage area. The 1200m2 selling area is further divided between market hall and store. I feel that a 4:1 ratio between these spaces is most efficient.

Another arrangement to consider is how local producers can store their own produce which the sell. It is usually the case that they bring their produce in a van. Is there a well suited van storage area with easy access to the market stalls? The producer storage will need to designed so that it is both easily accessible and is protected from the elements and so that it doesnâ&#x20AC;&#x2122;t create an unsightly â&#x20AC;&#x2DC;back of houseâ&#x20AC;&#x2122; feel.

Above: A diagram showing the area ratio and spatial arrangements between the market hall and storage areas. 102 -- Theme Themeand andProgramme Programme

Individual signage Individual Stall lighting

Natural Ventilation

Wipe down surfaces Protected produce

Weather protection

Market identity Internal lighting

Storage facilities Well displayed

Good drainage Water (ice) provision

Important features Below is an initial list of the important features which I feel must be addressed in the market hall. Pest control - flies, rodents, birds, etc... Protection from weather - rain, sun, snow, etc... Climate controlled. Keeping produce fresh. Flexibility; layout and weather conditions. Good ventilation. Adequate lighting (especially for dark winters). Well displayed produce.

Water facilities for each stall. Storage facilities for each stall. Stall identification. Customisable signage. Cleanable. Hose down surfaces etc. Smells. Cooking food / tasting adds atmosphere. Noise. Needs to sound lively, but not defining. Neutral aesthetics so the produce is at the centre. Inviting Interaction with the street outside Secondary features. i.e. cafĂŠ

For the market to be a successful space I feel that the area must be active beyond market hours. It is too easy for the market to close at 5:00 and for nobody to use the building. With the everyday food store and the addition of a cafĂŠ people will come to the site at other times. Is there also another function with could utilise a market hall when it is not in use? Possibly, however I feel the hall would not be flexible enough to facilitate this.

Above: Analysis of features which makes a good market hall. Image courtesy of @pitrotlab on Flickr. Theme Themeand andProgramme Programme - 103

Delivery How will produce and livestock be delivered?

36m 18m Livestock Goods

Storage

Selling

8m 15m

Catering for multiple types The delivery system needs to be very adaptive. For example delivers can range from small personal vans to large articulated lorries. Because of this, the building needs to carter for the largest and the smallest vehicle. The largest articulated lorry needs approximately 15 meters to unload and a total of 38 meters (including the 15 meters) to get in and out of the bay. The lorries require a 12.m turning radius.

The standard box van requires approximately 7 meters to unload and a total of 14 meters to get in and out of the delivery bay. The delivery of livestock to the slaughterhouse may also require different vehicle types. Small farms may deliver animals in small trailer systems, while large farms may use specialised articulated lorries.

I see the delivery area being split into two main sections. One for individual market traders and one for large deliveries. The market producer section will cater for large box vans. The large delivery section will cater for larger lorries and also be adaptive to receive smaller vans. This section will also sub-divide to cater for both animal deliveries and produce deliveries. The delivery areas will also need to account for vehicle heights. This can be done with platform lifts.

Above: A diagram showing the spatial relationships for the delivery methods. 104 - Theme Themeand andProgramme Programme

Waste Recycling Recycling of waste from delivery and storage

Animal Delivery

Animal Holding

Combustion

Slaughter

Organic Waste

Silo Effluent

Bakery Fuel

Pellets

Drying Process Manure Ash

Fermenter Drying + Pelleting

Biogas

Gas Motor

Manure Heating

Electricity

A system of sufficiency One of the by-products with livestock is the effluent they produce. This can be converted into biomass to generate heat and electricity for the building. It can also provide manure to give back to the producers. Organic waste from the market such as spoiled food and food waste can also be used as biomass. Donâ&#x20AC;&#x2122;t forget that it is estimated that around 33% of the worlds food is wasted; only 6% after sale. This large volume can go to generating energy for the market.

As well as helping to provide heat and electricity through biogas, the biomass pellets can be used as fuel in the bakery ovens and in the drying process. The fuel is not best used in the smokery as wood is used to help flavour the product. Assuming that the storage tanks and fermenter are concealed underground and that the silo can be positioned in an available position the area needed for the biogas motor and pelleting

machine could be relatively small. For a family of 8 with a few animals (say 8-10 cows), a 10mÂł digester is a commonly used size, with 2mÂł gas storage. A small scale CHP (combined heat and power) generator and pelleting machine would only require around 25m2. This size is an overestimate. The location of this plant should be accessible for deliveries, collections and maintenance.

Above; The biogas and biomass system. Waste produce is used for energy or manure instead of paying for disposal. Theme Themeand andProgramme Programme -- 105

District Heating And district cooling of the commercial area.

Animal Delivery

Animal Holding

Slaughter

Organic Waste

Effluent

Site Collection Umeå

Cooling

Storage Delivery to district plant

Combustion

Silo

Heating

Electricity

District Plant

Self producing energy. The right way? Umeå benefits from a city wide district heating service. Is investing in a recycling system to convert waste to energy needed? Can the produce just be sent to the district heating plant and sent back to the whole community? The city centre, university and hospital areas also benefit from district cooling. Here, the district heating sent through absorption refrigerators and used to cool.

“District cooling replaces conventional electricity driven refrigerators that contain refrigerants contributing to the greenhouse effect. Umeå Energi uses heat pumps and absorption refrigerators to produce district cooling. These hi-tech refrigerators are driven by district heating from our own heat production. Consequentially, we make cold out of heat!”1 Can the market be cooled using this system?

Lars Wikman , State of the art district heating and cooling. City of Umeå in Sweden , 2009 , p.1. http://www.districtenergy.org/ assets/CDEA/Case-Studies/Copenhagen-Energy-Summit-UmeaApplication-9-28-09.pdf

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I generally feel that it is more beneficial to generate heat and electricity on the site. This will save the need for extra transportation to the main plant. It will also ensure the generation of electricity on the site and also the production of manure to be sent back to the farms. In regards to cooling, it is also beneficial to rely on passive processes rather then mechanically cooling. This can be achieved through the use of thermal mass and site based heat exchangers.

Above: Sending waste to the district heating plant. Less complex for the user, but less rewarding.

Above1: A map showing the location of the district cooling system. As you can see, the cooling network runs directly through the site. Theme Themeand andProgramme Programme - 107

Processing Facilities to prolong shelf life and produce alternative products Processing Flow

Salting

Pickling

Freezing

Smokery

Drying

Heat Exchange

Sale Heat Exchange

Storage

Bakery

Shared Process

25m²

Part of storage

25m²

Part of market

15m

25m²

Shared Process

Processing Area

15m

Communal facilities Just delivering local produce may not be enough for the market. Firstly, people want more choice. Extra processes can change a standard product into many things entirely different. The processing can also be a sustainable way to prolong the life of the product or help to store it for a later date. The processing can be run in conjunction with a farmers union to provide the aforementioned results. The artisan can be revived. It is already clear that the slaughterhouse will need a butchery to create the individual cuts of meat. Bread is also a staple food so perhaps there is a bakery to provide fresh local bread.

Other notable processing methods which may be required include: - Drying - Smoking - Freezing - Salting - Sugaring - Canning and bottling - Pickling - Controlled use of micro-organism From the above list, the processing which is not specific to local producers (for example cheese makers will use micro-organism methods well before the market) will include; Drying, smoking, freezing , salting and pickling. These

processes are mainly associated with meat production but vegetable produce can also be preserved. I don’t think the market should turn into a processing plant, but the products it receives from the local area can be processed for future use. This can be done in conjunction with the sellers and farmers cooperative. Meetings with local people can also help to determine which products are desired. I feel that if the market can preserve and process some of the produce to increase variety and longevity this can create a more sustainable model. The fact that food is also produced on the site create a unique selling point.

Above; The concept behind the programme. Promoting the local and still keeping the choice. 108 - Theme Themeand andProgramme Programme

4-8

WKS

Salting Dry-curing

Salt

Meat

Rub

Hang

Wait

Prepare

Sell

10+ Days

Pickling Wet-curing

Salt

Water

Prep produce

Brine

Wait

Soak

Package

4-12 MTHS

Freezing (Lowers quality)

Meat + Vegetables

Package

Cool

Store

Freeze

Sell

3-5 Smoking Hot. wet+dry

HRS Prep produce

(

Hang

optional

Room Temp

Smoke

)

Choose Fuel

Marinade

Brine

optional

Cool

Wait

3-5 Smoking Cold

Days Prep produce

Press out moisture

Hang

()

Smoke (no heat)

Days to months

Beef and Game

Remove Bone

Salt

Sell

â&#x2030;&#x2C6;15Â°

optional

Drying

Wait

Days Hang

Dry

Wait

Above; A diagram illustrating the various processes and times to help determine the space needed. Theme Themeand andProgramme Programme - 109

Storage Alternative storage methods

≈25°

≈25° Cool

Cool

Resists heating in summer

Resists freezing in winter

Fresh Food Storage Although processing and preserving food is a good way to prolong the shelf life, people will still want fresh produce all year round. If they still want local food, they can possible buy food grown in greenhouses, but, what about the rest? One solution which as been used throughout history is the idea of a root cellar. Root cellars are for keeping food supplies at a low temperature and high steady humidity. They keep food from freezing during the winter and keep food cool during the summer months to prevent spoilage. Typically, a variety of vegetables are placed in the root cellar in the autumn, after harvesting. A typical root cellar will consist of two major rooms. One cool and one warm. This is due to

the fact that some crops need to be stored in a warm environment for several weeks before being transferred to a cooler one. Some crops also need to be treated differently. For example, apples need to be in a waxed box as the produce gasses which can spoil other foods. The root cellar is a perfect (and sustainable) way to keep large amounts of food after the harvest. This food will then be able to be sold throughout the winter. The warmer room can also take heat from the CHP unit mentioned previously. Around 600m2 should be set aside for storage.

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http://www.almanac.com/root-cellar-build

To work properly, a root cellar must be able to hold a temperature of 0º to 4.5º C and a humidity level of 85 to 95 percent. The cool temperature slows the release of ethylene gas and stops the grow of micro organisms that cause decomposition. The humidity level prevents loss of moisture through evaporation1. Complete temperature stability is reached about 3m deep. Concrete works well and is practical for a cellar in a basement1. Heat is usually regulated using ventilation to the outside or an exhaust pipe—usually to allow cold air in. Air circulation is also critical for minimizing airborne mould1.

Above: The root cellar. Thermal mass maintains temperature and humidity throughout the year.

What can be stored and how? Potatoes Place potatoes in a burlap bag, tuck the bag into a plastic storage bin left open a small amount and keep in an unheated basement. They will last for months.

Garlic After harvesting, cure garlic by hanging or laying it in a warm, well-ventilated place for a few weeks. Next, trim back scapes and store the garlic in a cool place such as a basement, where it will last for months.

Beets Wash beet roots, cut off stems and leaves, and store in a fridge in plastic bags with a few drops of water in each bag. Alternatively, the beetroot can be stored in a very cool environment.

Apples Wrap unblemished fruits individually in paper and store in a refrigerator in waxed boxes to maintain high humidity. (Note that apples give off ethylene gasses that can affect other fruits and veggies, so be mindful of what you store with your apples.)

Winter Squash Cure in a well-ventilated place held at about 20 to 25 degrees for two weeks, and then store in baskets or shallow containers in a cool room. They will keep for months.

Burlap Bag

Storage box

Unheated

Trim

Unheated

≈25° Hang

Wash

Wrap

Bag with water

Cool

Waxed box

Cool

2 weeks

Unheated

≈25° Warm

Other Products The root cellar is also perfect for storing other long term products such as alcohol, charcuterie, cheeses and preserves.

Above: A diagram showing the processes required for various products in the root cellar. Theme Themeand andProgramme Programme -- 111

Packing Reusable packaging and a returns facility.

vs. A market standard? I feel that in order for the market to be fully sustainable the packaging needs to be fully looked into. This is an architectural problem because packaging, recycling and reusing facilities need to be incorporated into the design. I feel that paper packaging is the way forward (or backwards I suppose) as it is a traditional packaging for meat products. If the producers wrap produce in paper and stamp on the required information the use of plastic can be reduced. UmeĂĽ also has a paper mill. Perhaps paper can be sourced locally.

The benefits of the paper packaging is that it can be fully recycled after use. Another alternative to look into is the reuse of packaging. For example jars and bottles can be returned for a deposit refund. They can then be sterilised and reused. Another reusing of packaging could be branded boxes or bags which customers can purchase. This helps with brand loyalty and provides an alternative to plastic bags.

http://www.foodmanufacture.co.uk/Business-News/Meat-packagingmisses-brand-opportunities 2 http://a-garbutt1215-dc.blogspot.se/2013/12/design-for-web-printbranding-collateral.html 1

112 -- Theme 112 Themeand andProgramme Programme

Fresh produce can be packaged in paper bags without any extra packaging. For a scheme like this to work the market should provide the producers with branded packaging so that they can use it with their produce. Even if the producer sells produce pre-packaged (e.g. preserves) it can be transported in a branded paper bag. To sum up, only a nominal space is needed for packaging and returning. Only the materials need storage, the reusing side can be absorbed into the processing stage. 5m2 should be provided.

Above1: Comparison of meat packaging types. Paper vs plastic. Right2: images of recyclable and reusable packaging

Sugar Deli: Reusable wooden crates to transport shopping home. This could be used in conjunction with a trolley/basket system. The takeaway food items are also packaged in paper. Stick on labels allow the producer to label the food to show best before dates and product information.

Smaller pre packaged products couls have the branding added afterwards with the use of a sticker. These product are in plastic, however it could be achieved through a biodegradable method.

An example of an entire shop contained within a paper bag. Note, the bread is in a paper sleeve. The cured meet however, is packaged in plastic.

Theme Themeand andProgramme Programme -- 113

Café The sale of prepared local produce

Storage

Café 50m²

Market Stall Product Flow

Market Hall

Person Flow

Public

Integration with the local A café on the site does not have to be a different entity. It should merge into the programme. I feel that the café doe not need to be something huge, it should be equal with the market stalls. Storage is not an issue as the café is located within the market. The café should sell local produce bought from the market itself. It can act as a refreshment stop for shoppers and for people coming from the city.

The café can utilise outside space in the warmer months and also take advantage of the covered portion during less desirable days. The café needs only a small preparation area; an area to store utensils, cutlery and a limited larder. It also needs to be able to keep the produced products on display (as well as reserves). There can be a small area for seating inside; maybe like a bar, with stools at a counter top.

The main focus is to integrate the café with the producers. It should add atmosphere to the space and help to draw customers to the site for reasons other than doing the weekly shop. I think the café can inhabit a space of around 20m2 with a further 5-10m2 for seating around the café. Outdoor furniture can be stored elsewhere in roughly 10m2 . With circulation the café will require around 50m2.

Above: The relationship between the café, the outside and the market hall. 114 -- Theme 114 Themeand andProgramme Programme

Above: People sat at a market cafĂŠ in Barcelona. The cafĂŠ takes up the same space as adjacent traditional food stalls.

Theme Themeand andProgramme Programme -- 115 115

Food Production Growing food to minimise waste and to help through the winter

Animal Delivery

Animal Holding

Slaughter

Organic Waste inc blood and paunch manure

Effluent

Collection Sold in market

Storage Silo

Composting

Crop fertilization

Basement facility Gasses into energy

Very local food production In order to help boost local food production (especially during the cold winter) and to utilise the waste produced from the livestock waiting to be slaughtered, food can be grown in the building. This can be in the form of wither traditional growing methods, or with a method such as hydroponics. Nutrients from the animal waste and from the slaughter blood can be used to

116 -- Theme Themeand andProgramme Programme

fertilise crops in stead of being flushed into the sewer system.

boosts the local supply of fresh vegetables and salad items.

The produce can be grown in rooftop greenhouses which utilise the long days in the summer and are grown using lights during the winter.

The fresh items (such as herbs) can also be used in the processing department to help enhance and vary the produce produced in the building.

These crops can then be sold in the shop below. This reduces the need for transportation and

It is also worth noting that the food production could also develop overtime and grow on the building and neighbouring sites if demand rises.

Above: A simple diagram outlining the collection of waste to help the growth of local crops. Above right3, A knife used to hygienically collect blood during the slaughter process

Animal Blood A by-product with lots of beneficial uses.

Uses for waste blood Food Science Australia Meat Industry Services Section states â&#x20AC;&#x153;Blood collected at abattoirs has many potential uses including as: an ingredient in food for human consumption, animal feeds, pet food, neutraceutical products, pharmaceuticals and fine chemicals.1â&#x20AC;? Inedible blood is processed to produce a dry, stable product that is ground to an even particle size and free of contaminants such as wool, hair

Food Science Australia Meat Industry Services Section. Meat technology update, Newsletter 05, October 2003, p.2. 2 Jonathan Rivin,, Pollution Prevention For Small Slaughterhouse and Meat Packing Operations, July 2012. 1

and paunch contents. The paunch (effluent from within the removed intestines) can be used to generate energy in the form of biomass or be converted into manure just like regular animal waste. The blood proteins in inedible blood are steam coagulated and then about half the water is separated by mechanical means. The de-watered coagulated blood is then dried and milled. The

process yields a red- black powder which is used for animal feed or fertiliser1. Some of the waste blood may be used for food items such as black pudding. The left over waste can be processed into fertiliser for growing of plants. This saves disposing the blood into the sewer system which has negative implications regarding phosphorous and chloride levels in the water supply2.

http://patentimages.storage.googleapis.com/pages/US5267889-4.png

Theme Themeand andProgramme Programme -- 117

Administration Facilities Offices, changing prevision and meeting spaces

From City

Office

To Delivery

120m² Large Meeting

60m² 30m²

Internal Meeting

W/C 50m²

From Market

Storage

50m²

inc cleaners

Changing & Shower

From Slaughter

Behind the scenes and in full view The administration facilities split into two categories; public and private. The public administration facilities consist of the meeting space for the producers, the public and the local authorities. There should be a smaller meeting space for around 20 people. This is for internal meetings and small local meetings. There should also be a slightly larger meeting space for around 40 people. This is for the larger meetings between the farmers cooperation and the local public. The first meeting space should be approximately 30m2 and the second around 60m2. There could be a design solution to combine these rooms in a multifunctional space. The private administration facilities consists of the offices for the market runners. The office

must facilitate the running of the market, the processing, the organisation of the farmers cooperation and facilitate all other aspects such as staff management and delivery coordination. Excluding the market sellers, the market facility could be run on a hypothetical team of 10-12. This includes the general manager, 2 administrators, 2 warehouse staff members, 2 cleaning staff, 2 ‘everyday store’ supervisors, slaughterhouse manager, 2 processing supervisors and 1 maintenance person. This number also excludes supermarket staff and non managerial roles. From these numbers we can assume that 100-120m2 will be needed for office space.

toilet facilities for the staff. Storage space for nonfood related items, and staff rooms. Taking a full capacity of staff being the already stated 12 with the addition of say, 4 store workers, 3 slaughterhouse workers and 4 guests we can assume the general toilet facilities to be 4 toilets. If we include market days the number of people can raise significantly. If 10 toilets are provided on site, this meets standards for over 100 people at work. This number can also be used for the meeting room. The changing facilities need to also cater for the slaughterhouse and any sellers who require it. 50m2 (25 male 25 female) should be adequate.

The other private facilities include changing and

Above: The adjacencies and areas of the administration area. Including flows in and out to other areas of the site. 118 -- Theme Themeand andProgramme Programme

Updated Programme A new programme based on further research

Private Producer

250m²

216m²

Office

Access

Dilevery (min)

120m²

90m² Meeting

Packing + Returns 10m² Composting 20m²

250m² Slaughter

Energy 25m² Gemeration

???m²

100m²

Food Production

Processing

Storage + cleaners 100m² W/C Changing

150m² Direct Storage

Public

300m² Shop 450m² Long Term Storage

Parking & Public Space 900m² Market Hall Café 50m²

Product Flow

Public

Person Flow

Programme and adjacencies The updated programme totals approximately 3,031m2. This equates to a 65% site coverage. This is however basing the footprint on a single storey building. This will not be the case for example, because the long term storage (root cellar) will need to be located underground. The offices and meeting spaces can also be situated on multiple levels. The programme goes to show that the site can accommodate the required programme. The diagram also shows the basic adjacencies of the

rooms. This can be seen through product flows and person flows. For example the main storage must be between the delivery and market hall. It must receive from the slaughterhouse and send products to the processing room. The diagram also highlights the public and private realm. Two areas are located within the private but are public. These areas are the meeting room and the processing. The processing facilities should be open to the public for a small fee. This means that artisan products can be produced by

local people as well as by the producers. It also allows people in the city to see the local produce and know how and where it is made. One area up for contention regarding public visibility is the slaughter house. I feel that the building should show what it is, and be open to visitors through arranged visits. I don’t think it should be publicly open to people from the street. I may be wrong. Meeting your meat is the theme behind this work. Maybe people should get to walk into the slaughter house.

Above: The updated programme based on further research into what is required for each area. Theme Themeand andProgramme Programme -- 119

Thank you to the Leverhulme Trust for supporting me financially through this final year.

120 - Theme and Programme