Meeting Your Meat - Design Project

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

Architecture Thesis - Development/Documentation

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 development and final documentation of the project by Jayson Young. This book forms part of a set including another showing the research and analysis behind the project.

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 - Building Proposal 5 Theme 6 Programme 7 Site Overview 11 The Site 13 Neighbouring Buildings 16 Site Materials 18 Noise Map 26 Nature Analysis 27 Adjacent Facilities 28 Road Analysis 29 Road Development 30 Road Through The Site 32 Parking facilities 34 Access 37 Site Functions 39 Initial Programme 40 Delivery Analysis 42 Site Densification?

43 Initial Plans 44 Development 46 Markets 48 Building Concept 50 Building Administration 52 The Market Hall 54 The Outdoor Market 55 Site Development 56 Building Shape 62 Site Development 64 Updated Initial Plans 66 Livestock Behaviour 68 Animal Lairage and Race 70 Forcing Pen and Race 74 The Slaughter Process 76 The Slaughter Layout 78 Local Energy Generation 80 Local Food Production 82 Function Locations 84 Updated Floor Plans 86 Function Locations Development 88 Underground Parking 89

Plan Development 90 Seasonal Changes 94 Materiality 96 Development 98 Visible Heat Exchange 101 Plan Development 102 Form Development 106 Finalised Form 108 Available Facilities 110 Closed Loop Diagram 112 Design Section 114 Semitransparent bridge 119 Semi-visible Slaughter 121 Structural System 122 Contextual Plan 127 Site Plan 129 Exploded Axonometric 130 Ground Floor Plan 133 First Floor Plan 137 Second Floor Plan 139 Third & Fourth Floor Plan 141 Basement Plan 143 East Elevation 144 West Elevation 145 South Elevation 146 North Elevation 147 Long Section 148 Short Section 148 Meeting Your Meat 150 Evolving spaces 153 North Facade 154 West Facade 155 Pedestrian Avenue 156 South Facade 157 Main Market Hall 158 Root Cellar 162 Northern Market hall 163 CafĂŠ 166 Grocery Store 167 Livestock Bridge 170 Conclusions 172

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, Ume책 4 - Building BuildingProposal Proposal

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

UMEĂ… LOCAL MEAT PRODUCTION? Building proposal The following page is a brief summary of the previous research document. This summary is not focusing on the outcome of research, more the outcome of what the building should be.

The research stated there was a need for choice and quality within the Swedish market. I concluded that transparency is a key factor in helping to provide quality. Choice in the market also helps to improve quality as competition can drive quality – however price is often a replacement for quality; but this is another story.

The proposed building aims to provide a space where local producers can process and sell their produce. This will hopefully improve the choice within the UmeĂĽ market as well as to hopefully improve the quality.

The building must also be a place for the producers to store their produce after it is

harvested (or processed) until it is ready for selling.

The building must provide a transparency to the market. This transparency must create a sense of openness and help to rid any fears of food scandals and dishonesty within the food industry.

The building is to be an open and inviting structure which celebrates the entire process behind the food which is sold.

Looking closer into the process behind the food, the building must facilitate the slaughter and processing of livestock. This also goes hand in hand with the processing of all other produce.

As well as being able to sell local produce in a market situation, there should be a grocery store to sell produce out of market hours. This aims to emphasise the choice factor within the market.

The building must follow a set of sustainable principles. Initial thoughts from the research aims to focus on food waste and either reduce or reuse the waste to generate energy. The building should also take passive elements into account.

For example, thermal mass and the use of a root cellar can help preserve food without the use of chemicals or cooling via energy intensive processes.

The following document will aim to highlight the development of the project as well as any further research needed to produce a concise and well rounded project. The document also aims to delve deeper into sustainability as more issues arise during the development process.

The following two pages recap the programme from the previous document and highlights the theme behind the previous paragraphs written in this introduction.

Building BuildingProposal Proposal - 5

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 dierence 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 ows 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.

6 - Building BuildingProposal Proposal

Programme

Private

Functions, size and connections

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

150m² Direct Storage

Public

100m² W/C Changing

300m² Shop Parking & Public Space

450m² Long Term Storage

900m² Market Hall Café 50m²

Product Flow

Public

Person Flow

Programme The initial programme was derived through an initial research comparison to a local supermarket. This updated program has been developed through further research into each retrospective area.

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 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 updated programme totals approximately 3,031m2. This equates to a 65% site coverage.

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

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

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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.

FAO - Food and agriculture organisation of the united nations

Theme Theme&&Programme Programme - 7

8 - The The Site Site

Site Location

The TheSite Site - 9

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Site Overview 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 ≈ 4821.96 m² 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

Located in the city centre between Magasingatan and Götgatan on an existing parking lot.

The TheSite Site - 11

12 -- The TheSite Site

The Site Aerial photograph showing the context of the site.

Large office building.

North-south road towards the bus depot (pictured top right). Is this road perfect for deliveries?

Large office building.

The main east-west road across the city centre.

Office buildings.

The site.

A row of independent shops.

Large office building.

Saga Gallerian, a small shopping arcade.

The tourist information centre. Located along the main road for buses into the city centre.

Access route to city centre.

The TheSite Site -- 13

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14 -- The TheSite Site

The Site Panoramas showing the context of the site.

Västra Norrlandsgatan

Götgatan

Magasingatan

Nygatan

The Site The adjacent panoramas aim to capture the site from all angles. The site was visited just after a night of snowfall and the images show the large piles of snow left by the road clearing service. The piles of snow create barriers across the site and partially block views.

the north (towards the bus depot) and an access road to the east.

Image 01 shows the site looking to the northeast.

Here you can see along the main access road to

Image 03 shows the site looking southeast. You are able to see the relationship between the two

Image 02 shows the site looking towards the northwest. This is the view a pedestrian would see when arriving from the town centre.

areas of the site with the main road between. This corner has a much higher traffic flow than the rest of the site.

Image 04 shows the site looking south. You are able to see the towers of the riverside Scandic hotel and the new culture house in the distance.

This images also shows the building heights across the site; a 4 storey average.

The TheSite Site -- 15

Neighbouring Buildings A different mix of styles and periods.

An empty block The site is set into an open block surrounded by buildings on all sides. What buildings interact with the site and what do they offer? The Location map highlights the buildings locality.

Building 01 Saga Huset - Office and retail containing Saga Gallerian; A mix of shops with confectionery, restaurant, crafts, wool products, glasses, toys, games, hair care and skin care. This building links the site to the city centre.

Building 02 Miljöservice - A car repair garage. This buildings requires access from the street in front. The garage also has a rear access from the rear car park (Saga Gallerian). This car park runs on a pay and display basis.

Building 03 A newly extended office block containing approximately 9000m2. The building also houses the local Employment Service.

Building 04 An office block containing several companies including the school inspection authority, the Tenants’ Association, Laser eye surgery company and an accounting firm.

Building 05 A small office and residential building located within a traditional timber house. The building contains a couple of hosing companies and a few independent companies and tenants.

Building 06 Podiet - A multi company office buildings housing several companies ranging from the National Board of a licensed chiropractors, massage rehabilitation goods transportation service and many others.

Building 07 Stjärnurmakarna - A national chain of watch and clock repair shops. The building houses apartments above.

Building 08 Hjeronymusklinik - A women’s Clothing, beauty & Spa. The building houses apartments above.

Building 09 Lekia - A childrens toy shop. The building houses apartments above.

Building 10 Musikanten - A large single storey music store.

This store is clad in PPC aluminium panels and bridges the gap between two orange multi storey buildings.

Building 11 Konstnärsshoppen - An art supply and craft shop.

The building also houses a copy shop and a local health centre along the adjacent street. The upper levels contain residential apartments.

Building 12 A large office building containing companies such as Västerbottens tourism, The Nordic crossborder cooperation forum, An energy company, A community-based work centre for with mental disabilities and a media company.

Building 13 A multi storey residential block also containing a hair and beauty studio on the ground floor.

Building 14 A large business centre hosing large companies such as Ramboll engineering and construction, Riksbyggen property developer, Trygg Assistans personal asistance company, Västerbottens kommunal offices, Hotel and restaurant Facket and many other small businesses.

Building 15 Another old timber building featuring predominately residential. The ground floor adjacent to the square contains a hairdresser.

Immediate surroundings There are many similar buildings in the immediate area. This creates a very diverse and desirable site. There are many close residences to take immediate benefit from the proposed market and many businesses to help create a vibrant area and draw in more customers.

The one thing currently missing from the site is a food store. A market selling fresh and local produce will help to generate the site further.

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Right: A photographic list of the adjacent buildings to the chosen site. The area is much more diverse than initially seen.

16 - The TheSite Site

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The TheSite Site -- 17

Site Materials Materiality in the area around the site.

A varied palette The site has a very mixed palette of materials. The adjacent images shows a rough list of the most prominent materials and colours.

Material A This material is located on the side of the Saga Huset building. The coloured glazed tiles add vibrancy to the street. They contrast against the rough aggregate in the concrete plinth below. The tiles also add a sterility to the street.

Material B This material is part of the car garage adjacent to the Saga Huset. The beige render and brown roller door is very neutral and uninspiring. It brings the 70’s to the site.

Material C This material is also located in the car garage. The render is replaced by red/brown bricks. The door fram is from aluminium and the face of the door is coloured brown.

Material D This material is located at the junction between the old painted building and a newer office. Mint green paint is mixed with orange brickwork.

Parts of these façades are in need of repair or refurbishment.

Material E This material is located on the east side of the site. The buildings are clad in an orange painted corrugated sheet metal. The bright colour aims to mimic the traditional painted façades seen throughout the city.

Material F This material is located on the hair studio. The mixture of orange brickwork and pastel coloured timber. A reference to the adjacent timber house?

Material G This material is located on the business centre to the north. The large blank facade is covered with a salmon pink render. The fire escape and occupant sign help to break this facade up.

Material H This material is located on the old timber building to the north. Yellowish painted timber

and red window frames complete the traditional look.

Material I This material is located on the art shop. A synthetic ‘stone? Effect’ covers the building with the brown window frames yet again.

Material J This material is located on the music store. The PPC aluminium panels contrast with the orange metalwork either side.

Material K This material is located on the toy store. Again, a synthetic cladding covers the building. Here the stone effect is broken revealing the brickwork below.

Material L This material is located on the southern office block adjacent the Saga Huset. The concrete is formed with a stone effect. Maybe trying to mimic the traditional stone plinths seen on the older buildings throughout the city.

Material M This material is found adjacent to the toy store. The orange cladding turns to black. The roller door is heavily damaged and in need of replacement.

Material N This material is located outside the toy store entrance. A tiled column. This column is located in close proximity to the yellow tiles mentioned before.

Material O This material is located throughout the site. Birch trees line the streets. Umeå is the city of birches after all.

The material selection on the site is so varied that is makes little sense trying to find a materiality suited to the site. It also makes choosing a complimenting material palette difficult. The most suited option perhaps is the choose a materiality which is neutral, yet different to what is currently used. This will help the new building fit within the area yet stand out as individual.

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Right: A photographic list of the prominent building materials in the area. Note the varied mix of material and colours.

18 - The TheSite Site

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The meeting of two contrasting facads along Magasinsgatan. Painted wood against red brick.

The TheSite Site -- 21

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An exsmple of a facade condition. This door exits from the office building to the north along V채stra Norrlandsgatan.

The TheSite Site -- 23

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A semi-industrial feeling to these faรงades along Gรถtgatan. Worn and dented metal sheeting set over imitation stone.

The TheSite Site -- 25 25

Noise Map Average noise levels in dB across the city

Noisy roads The above noise map highlights the dB levels across the city centre. You can clearly see the vertical and horizontal noise bands which follow the course of the main roads. The road which passes through the site is registered at 65-70 decibels. A good comparison for 70 decibels is rather suited as city traffic. The dark blue on the main roads is louder at 70 or above decibels. This

is equivalent to the sound of a truck traffic up to a jackhammer. Overall the site is quiet; around 50 to 60 dB. Levels of a normal conversation. This bodes well for outdoor facilities on the site The buildings help to shield the site from adjacent noise. If the through road is removed of shielded, the noise level of the site will drop further.

Comparatively, Umeå is a quiet city.

75+ dB 70-75 dB 65-70 dB 60-65 dB 55-60 dB 50-55 dB 45-55 dB 40-45 dB

A noise map of Umeå centre. http://www. umea.se/umeakommun/byggaboochmiljo/ bullerochluftkvalitet/buller/ 26 -- The TheSite Site

Nature Analysis Nature in direct contact to the site

A few birches The above diagram shows the nature associated with the site. The green circles represent birches and the green fill represents grassed areas.

As you can see, the only grassed areas adjacent the site belongs to the business centre to the north.

The rest of the site predominately hard surfaced; whether this is roads or hard standing.

The tree arrangement follows the city pattern.

The streets are lined with birches with the western side lacking in coverage. The majority of the tree cover is located to the south. Here the trees are grouped in larger numbers. This is opposed to single trees being evenly spread.

I feel that if the building is to take over the

whole site, a mitigation procedure will need to be implemented. Ume책 is the city of birches and the character of the city is for the trees to line the streets.

One solution is to line a pedestrianised zone with birches. The other could be to provide a green area with a higher concentration of birches.

A diagram highlighting the nature in connection with the site.

The TheSite Site -- 27

Adjacent Facilities A look at what the immediate surroundings offers

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Two shopping areas The city centre has two distinct shopping areas. The first is the primary active high street (highlighted green) and the second is the secondary active high street (highlighted grey). The major dierence between the two is a combination between the proximity to the central pedestrianised zone and the density of shops.

These areas are important because they help to dictate how the pedestrian areas are formed and how the general public tend to navigate

through the city centre. The green arrows show how people would tend to walk to the site from various locations in the centre.

The highlighted buildings (in red) are deemed to have an immediate impact on the site. The two buildings to the north are the train station and bus depot. The train station may be used by travellers coming from slightly outside UmeĂĽ as well as the bus depot. The bus depot also requires access (red arrows) through portions of the site.

This will need to be looked into further.

The highlighted building to the south of the site is the tourist information centre. This building is located along the main pedestrian thoroughfare which links the site to the city centre. It is also important to note the bus stops located at Vasa Plan. This is there the majority of bus passengers will disembark upon visiting the proposed market.

The market site also has the ability to link the grey secondary high street to the north and potentially transform it into primary high street.

Above: A diagram showing the main adjacencies in relation to the proposed market site.

28 - The TheSite Site

Road Analysis The surrounding streets and pedestrian network

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Multiple road types The above diagram highlights the main overview of the road network in the city centre.

Currently, the site is located in a more complex portion of the grid system. Here, the system has many pedestrianised areas, diagonal streets, one way systems and dead end streets. The site also has to contend with a relatively main road passing from east to west.

The site currently benefits from a large number of roadside parking as well as many smaller parking

areas in the near vicinity. There are relatively few bus stops in this area of the centre, however there walk from Vasa Plan is only five minutes or so.

The one way system creates the possibility for roadside parking and the pedestrianisation of the southwest corner creates a vehicular dead end.

The means cars have to circumvent the site in order to leave the area again.

The major problem with the current road situation is the main road which crosses the site.

Key Car Access One Way Bus Access Pedestrian Only Road Side Parking No Through Road

Above: A diagram highlighting the road and pedestrian system in the city centre.

The TheSite Site - 29

Road Development How the road is composed and how it can change

Two major roads located to the north and south.

Two major roads located to the east and west

The only direct connection across the city passes through the site

This road is also used by the local bus network to access their depot.

30 - The TheSite Site

Top: Looking down V채stra Norrlandsgatan looking east.

Bottom: looking north along Magasingatan towards the bus depot.

The TheSite Site -- 31

Road Through The Site Diagrams showing the road alternatives for the site

To divert or not to divert On multiple occasions when visiting the site I have always noticed how busy Västra Norrlandsgatan (highlighted red) was. This is due to the fact that it is the only road to directly connect east and west through the city centre.

diverted (highlighted in green), the road will have to take multiple turns and divert a larger number of cars through currently more quiet areas. On of these areas (dashed green) is the main pedestrian rout from the city centre.

Another option to look into is the termination of the through road. This will mean there is no traďŹƒc passing across the inner city and car will have to travel via the road to the north or the south.

There are two options to consider with the site.

1, does the road continue through the site and the building(s) adapt. Or, 2, does the road get diverted?

If the current road is maintained and the surrounding roads are updated to improve the area in regards to the market, then this would be a more justifiable solution. The road in its current location could also be altered so that it is submerged or passes between buildings.

This tactic may have far greater benefits for the city centre in the wider context. In terms of the site, the bus access can be maintained and also used for deliveries.

My initial instinct is to keep the road. If it is

32 -- The TheSite Site

Above: A diagram to explain the question of whether to divert or keep the current road layout.

Left: A series of diagrams showing the current road composition.

The current road can be stopped either side of the site. This may be good for pedestrians; but is it good for the market?

The road can go over or under the site. Is there enough room to go down and under? Will going over be ugly and imposing?

Can the road divert around the site? Will this block the market off ? Will this create more problems?

The TheSite Site -- 33

Parking facilities The current parking situation in the immediate area

A case of relocation.

There are three main car parking areas in direct contact with the site.

cars and is almost always full. This area will need to be relocated after the development.

The first, located to the north (right top image) has space for 38 cars. 28 of which are renting only spaces for the adjacent oďŹƒce building. 10 spaces are pay and display.

The final main car parking area is behind the Saga Gallerian. This area has 34 car parking spaces.

Half are rented for the Gallerian workers and half are pay and display.

The second parking area is the large parking facility which the proposed building will sit on (right bottom image). This site has space for 93

There is also a small underground parking garage under the car repair shop. This area could be expanded to accommodate the lost spaces for the

development.

Any future development will need to maintain the number of current spaces plus an extra surplus to take into account the added person numbers to the area. It is also the case that the parking facilities should be directly accessible from the proposed building and from the street access.

Above: A view of the Saga Gallerian centre and entrance to the underground parking garage. The Gallerian parking is located behind the garage.

34 -- The TheSite Site

Above top: The northern car park mainly designated for the office building.]

Above below: The large car park on the location of the proposed site.

The TheSite Site -- 35

Above: A diagram showing the adjacent property access which must be kept as well as solutions to maintain this access.

36 -- The TheSite Site

Access Maintain property access and improve road links

Many Private Access Points Surrounding The Site Access on all sides Because the site is located within a square, there are many access points to maintain around there periphery. The hatched red boxed denote a property access which must be maintained. The red arrows denote the access movements which need to be kept. The green dotted arrow shows a possible alternative access method.

- Access to the businesses located to the west.

This area needs constant access. Whether it is from the north or south is not key issue.

- Access to the bus depot. This access on the junction between Magasingatan and Västra Norrlandsgatan is needed as this is the main access for the bus depot to the main road.

In a clockwise direction the access points to maintain are as follows;

- Access from the business centre to the north.

The fire escape needs to be maintained to the existing building.

- Access to the residential and business area to the north. This is key as the alternative access (shown with the green arrow) from the northern part of the site is likely to be blocked off.

- Access to the car repair garage to the south.

This business needs constant front and rear access. This is also the case for the car park located behind. The alternative option is to access this area from the south via Magasingatan. This road is currently blocked off but can easily be reinstated.

I feel that the continued access across Västra Norrlandsgatan will be detrimental to the site.

The road will bring unwanted traffic to the site.

Looking at the road network overview, it makes very little difference if the driver does not use this road and use the main road to the north or south.

The green hatched areas show where space needs to be left to give separation to the adjacent properties and to allow for shoppers and commuters to pass. These two areas run parallel

along the east and west sides of the site.

Finally, the grey hatch circles show the nodes where various important meetings occur.

The southern area shows the meeting of the pedestrian visitors from the city centre; the car traffic from the one way street and shoppers from the commercial area. It is key to design a space to facilitate interactions and promote the space of the market.

The hatched space to the north highlights the connection between the two portions of the site and the potential road.

To conclude, if the main hatched access points are left clear and the main road is diverted to the south (to connect with the one way system) the site will benefit from a reduced traffic flow. The businesses and current residents will still have access and the market will turn the existing site from a car park to a convivial and desirable space.

The TheSite Site -- 37

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Above: A diagram showing the functions of the site and how they interact.

38 - The TheSite Site

Site Functions Initial functions based on access

“The square has three main access points to form a triangle of pedestrian access.�

A square triangle The square has three main access points to form a triangle of pedestrian access. The access in the north is separated from the main road. Access to the businesses and properties will be maintained.

A small parking area can be utilised in this location.

The south eastern access point mixes pedestrians from the city centre with the cars coming from the one way system. The cars should take this

route (green arrows) as it keeps the access open to the south. The road however needs to be designed to give pedestrians priority.

suited as the access road (which is used by the national buses) links the site perfectly with the major road network.

The south western access point mirrors the previous one. It also has to work in conjunction with the garage entrance.

The green hatching denotes the space that should be promoting selling and social interaction. This is the space where all of the functions meet and it is accessible from all of the corners of the site.

The red circle to the north represents delivers from the producers. This location is perfectly

The TheSite Site - 39

Initial Programme A representation of the current programme

216m² Dilevery (min) 250m² Access

90m² Meeting

Packing + Return

s 10m²

Energy Gemeration 25m²

Office 120m²

250m² Slaughter

100m² Processing

Storage 100m² W/C Changing

150m² Direct Storage 450m² Long Term Storage

900m² Market Hall

Parking & Public

Space

300m² Shop Café 50m²

Single storey volume Taking the programme and overlaying it on the current site we can see that there is still free space to play with. This gets even bigger if some elements become double storey or move below ground.

The size of the programme is taking into account the fact that the market aims to compete with a medium sized supermarket. Not a large hypermarket. If the market adds choice, and becomes a success, further markets can be created within the city. This will then further the choice the city has to offer.

Above: The initial programme volumes laid out on the site to gauge the site proportions and suitability of the programme.

40 - Programme ProgrammeDevelopment Development

A brick facade located to the north western corner of the site.

-- 41

Delivery Analysis Efficient delivery method for lorries

Method 01 This method has the lorry driving straight into a loading bay on the site. The goods (or livestock) are then loaded from the rear into the delivery area. The lorry must then reverse out before moving froward to the desired location.

This method benefits from requiring the least amount of space for delivery. It does however require the lorry to reverse out across traďŹƒc.

There is also the need to maintain empty turning space adjacent the delivery area.

3.

2.

1.

Method 02 This method has the lorry reverse into the delivery bay. The lorry must then manoeuvre out of the space before leaving. Due to this fact, the method requires the most space. This will probably result in a roof top delivery area as the market should be on the ground level.

This method benefits from a conventional rear accessed delivery but falls short in terms of number of steps and complexity in the delivery process.

3.

1.

1.

Method 03 This method sees the lorry drive straight through the delivery area. It stops midway and is unloaded. This system benefits as it can access the bay from both directions.

2.

This step requires the least amount of delivery steps, however the main road is blocked. This method is perhaps the most versatile.

1.

Method 04 Method 04 is an adaptation of method 03. The same principle is used, however the delivery location is o of the road on positioned adjacent to it.

This method benefits the same as before, the only caution is to make sure the lorry turning radius is maintained. This solution is possibly the most simple, and possibly the most elegant?

42 -- Research Research&&Development Development

2.

2.

Site Densification?

An efficient delivery situation leading to a densified site.

Dilev ery 216m ²

Low Density A lower density building on the site creates a number of problems. Firstly the main road is cut off. Although there are alternatives to this, the breaking of the grid is messy. The low density method also has the pancaking effect. The building is long and flat.

Free

Space

Dilev ery 21

6m²

High Density A higher density building solves the main road access problem and avoids the pancake scenario.

A building with a higher density has a stronger impact on the area and creates a statement. There is also now some more free space to the north.

Left: A series of diagrams showing an analysis of delivery methods for the site.

Above: A densification of the site?

Research Research&&Development Development -- 43

Initial Plans Based on densification and an optimised delivery method A denser plan After deciding on the linear delivery situation and the need to create a more dense building, the conclusion is to move the building onto one side of the road. As stated before, this not only allows the existing road to remain; it also helps to free up more space.

to the northern delivery area. This is for produce which is to be processed or stored for a later time.

The second area is for the producers to park their vans on market day. This helps to keep the street clear and provides direct access to the market floor.

The new plan caters for two producer deliver areas and two public entrances.

Firstly, the producers can either deliver produce

The two options for the public include a southern entrance directly into the market for warmer days. Here the facade can open up to lure people

in. The second entrance is between the market and the shop. This covered entrance can be used to enter the market on colder sinter months. I is also used to enter the everyday shop when the market is closed.

This entrance is also used for workers and visitors to enter the offices and other functions. This includes the meeting spaces and processing rooms.

Producer Dilevery 216m²

Trader Delivery 324m²

Access 144m²

Shop 216m²

Market 972m²

Market Day

Market Day

Animal Lairage 288m²

Public

Above: How the densified plan is situated.

Right: Initial spatial plans and adjacencies of the programme.

44 -- Research Research&&Development Development

Level -01 This level contains the storage areas. As stated previously, the long term storage of produce requires a constant humidity and a constant cool temperature. The underground location benefits from thermal mass to create these conditions with less energy input. There is also the energy generation plant and the effluent collection from the slaughterhouse.

Energy 144m²

Waste 73m²

This plan also houses the animal lairage for the slaughterhouse. After being stunned, the animals are then moved up a level to the slaughter area via the hook rail system commonly used in the slaughter industry. Waste effluent from the animal lairage is collected in tanks on the level below. This is then used in the generation of energy and given back to the farms as manure.

Direct Store 144m²

Long Term Store 432m²

The long term storage is cross ventilated. Air can be drawn in from the street level, be pre heated if necessary, and then exits up the access tower.

Level 00 The ground floor houses the market hall and the everyday shop. It also houses the delivery locations to service both the slaughterhouse, processing areas and of course the markets. All of these areas are linked by a vertical access tower which connects all floors with stairs and a freight elevator.

Access 144m²

Dilevery 216m²

Animal Lairage 288m²

Access 144m²

Shop 216m²

A connecting space links the market with the access tower. This connections space also acts as an entrance for visitors.

Trader Delivery 324m²

Market 972m²

The walls of the market hall must bring in natural light during the day and act as a beacon during the darker months.

Level 01 This area contains the slaughterhouse. It is linked via the access tower to the changing and toilet facilities. The access tower also facilitates the moving of carcasses to storage and processing.

Office 216m²

Slaughter 288m²

Access 144m²

Changing 144m²

Meeting 216m²

The floor also contains the administration office.

This office caters for all of the different sections within the building as well as managing the market and farmers cooperation.

The meeting room has to be adaptable. It can cater for small meetings of 2 or 3 and larger meetings of 50+

The space also houses the meeting space. The meeting space is situated above the entrance, helping to create a sense of transparency . The meeting space is accessed via the access tower.

The level includes the void above the market hall.

The void above the market hall not only adds to the grandeur of the space; it helps with ventilation and noise control.

Level 02 All of the processing facilities are located on this level. They are accessed from the access tower.

Process 216m²

Access 144m²

The processing rooms are located high up so that the chimneys have less impact on floor areas below.

Research Research&&Development Development -- 45

Development Site flows restricted

Area for future expansion

Space to accommodate programme on the ground floor Short cuts through the proposed building

Repair garage demolished and public area created.

Existing shopping gallery can connect through to the new square.

Keeping the flow Although a denser plan and ground floor delivery area along the north facade helped fit the programme in a pragmatic manner, it hampered flow throughout the site.

Taking back into account the proximity of the site, the delivery needs to be moved away from the ground floor. The new development in the north of the city (and the possibility of further expansion in this area) means that the site is on

a clear path to the city centre. This prime flow needs to be enticed though the market. The site also benefits from flows to the train and bus station; as well as very close proximity to the town library and city centre.

Looking into keeping the flow has also raised the argument for altering the adjacent structures to help integration and improve the city overall.

A key building which needs to be removed is

the car repair garage. This building blocks the corresponding block and removes the ability to create a public square in this area. This area also no has the possibility to incorporate a ramp to the upper floor. This will allow for lorries to deliver to this raised position. Any non-market related structure on the ground floor must not interfere with person flows and block the passage of people. This will turn the site into a dead end and reduce the adaptability.

Above: A diagram highlighting the flows which need to be kept at ground level.

Right: The flow situation in context.

46 -- Research Research&&Development Development

B

B

T

B P

P P

B P

B B

P

P

Markets A look into covered markets Old Grammar School Market1 The Old Grammar School Market Harborough.

The school room had to be built upon posts to allow the butter market to be held on the ground floor. The School was founded in 1607 and built in 1614. This example shows the relationship between a covered market with functions above it. This solution came around to solve the problem of a lack of space on the site.

Borough Market2 Borough Market is a wholesale and retail food market in Southwark, Central London. It is one of the largest and oldest food markets in London.

As you can see from this image, the market has a roof yet is treated like outside space. The stalls are created like shops and sit within the column structure. The permanent stalls could take this approach in the Umeå market.

Covent Garden3 Covent garden apple market takes a similar approach to borough market. The interesting space here is the connection to the old store cellars below. How can the root cellars be connected to the market in Umeå? Should it be a major feature in the space. Transparency is a key objective after all. The market here also had the stalls built into the walls like shops.

English Market, Cork4 The market stalls here are also acting as separate shops rather than traditional stalls. They do however expand out in a temporary manner where needed. The top of the stalls also house balconies for people to sit, enjoy food and watch the market pass by below. The roof is also glazed, like the two examples before. It is key to make the spaces feel light and airy.

Sennoi Rinok St. Petersburg5 This market has a more temporary feel. The stalls are individual and are not housed in any special way. The produce is left to be the centre piece. Some areas of the market have tiled more permanent stalls where the seller is raised up off of the ground. Here, as before, the market has glazed portions in the roof. The space does feel a little empty and neglected though.

48 - Research Research&&Development Development

https://www.flickr.com/photos/54270613@N04/6857095176/# http://en.wikipedia.org/wiki/Borough_Market 3 http://3.bp.blogspot.com/_VOijp8YtSuE/TLHstMHDoVI/ AAAAAAAAD8E/0ZcrvpwTjr4/s1600/CoventGarden1667m.jpg 4 http://petersadventures.files.wordpress.com/2012/06/ire-2-1dsc_25181.jpg 5 http://1.bp.blogspot.com/-YRUBmqsHxz4/Tl6mvIB4VaI/ AAAAAAAA6Go/qP_QqVYY4H8/s1600/IMG_3967.JPG 1 2

Market Hall, Rotterdam6 MVRDV designed the first covered food market in the Netherlands in the centre of Rotterdam, adapting the typology of the covered market inspired by famous examples in Barcelona, Stockholm and Valencia. The market has a very large internal space and as designed permanent stalls inside and a space for temporary stalls in the square outside. There is also split levels.

La Boqueria, Barcelona7 One of the famous markets in Barcelona, La Boqueria provides the quintessential convivial market space. The stalls are designed as permanent self-contained units and act as a show piece for the produce they are selling. The market is covered and has few windows. This isn’t surprising when relating to the hot spanish climate.

Great Market Hall, Budapest8 This market hall has a very grand roof. The high spaces are almost cathedral like. The individual stalls here are like small shops. It as if they could still function if the market roof was not there.

The market consists of grand avenues which act as a grid with the stalls occupying the spaces between. The market also has an upper level which looks accross the large open spaces.

Gualaceo Market, Ecuador9 This market has a central row of market stalls flanked by covered stalls on the perifery. Here, like in Cork, there is space to sit and eat above the edge stalls. The central open stalls help to bring vibrancy and interest to the hall, where as the covered spaces seem closed off and detract from the overall feel of the market. These stalls do provide security to the produce within.

Tsukiji Fish Market, Japan Despite it being day, this market has the qualities of a night market. The cavernous space is divided with small individual stalls. The spaces have to be artificially lit with the occasional opening bringing in floods of natural daylight. The chaotic nature of this market adds interest and creates an interesting and exciting atmosphere. The market acts as a giant warehouse and includes auctions.

http://www.aasarchitecture.com/2013/10/Market-Hall-byMVRDV.html 7 http://barcelona-home.com/blog/wp-content/upload/2013/11/laboqueria-barcelona-boehringer-friedrich.jpg 8 http://upload.wikimedia.org/wikipedia/commons/2/25/Budapest_ great_market_hall.jpg 9 http://mariposamedicina.files.wordpress.com/2013/04/img_4339.jpg 10 http://1.bp.blogspot.com/-V5XmpP02r4U/T3WCuZK8CPI/ AAAAAAAAA7M/uLY8Q6fOop4/s1600/39Tsukiji+Fish+Market.jpg 6

Research Research&&Development Development - 49

Building Concept Sections explaining the principles behind adjacencies

Extraction

Production

Extraction

Stress Free

Animals

Extraction

Through Flow

Market

Through Flow

Dark

Storage Cellar

Cool

04

Production

08

07

A

05

Animals

03

Restaurant

02

Market

Restaurant

01 Power Generation

Meeting

Storage Cellar

06

B

Production Slaughter Market Storage Cellar

Restaurant

C

Production Animals Market Storage Cellar

50 - Research Research&&Development Development

Restaurant

D

A: Section Location There are four main areas to the design principle.

These include the storage cellar, the market, the animal area and the production area.

The reasoning for the position of the different areas are as follows: The production is located on the upper most floor. This benefits the production facilities with direct extraction to the roof. This enables suited

extraction over the required spaces without having to run ventilation shafts across the building. The extraction can then be discreetly hidden on the roof.

The animals are located one storey up. This ensures that stress is reduced and people do not have the ability to frighten or distress the animals. This elevated position also allows people to see the animals from afar, but not close up.

The market is located on the ground level. This allows for maximum public flows and access from all around the building. An adjacent restaurant (to sell local food from the market) acts as a lure to ensure other activities in the vicinity.

The storage cellar is located in the basement level. This ensures a cool and dark environment throughout the year with little energy required for cooling.

B: Product & Waste Flow The above choices for the building takes a pragmatic approach to the location of the programme. For it to work completely, it must also allow for efficient product flows.

The sequence is as follows: 01. Goods and livestock is delivered.

02. Livestock held and slaughtered 03. Produce then moved to processing

04. Required processing undertaken 05. Products sent for storage 06. Produce sent to market on market day 07. Goods sold. Waste recycled into power 08. Products taken home The above simplified sequence of steps shows how the building acts like a production line. A vertical circulation tower with goods lift acts as the linchpin to the entire operation.

Goods do not however have to follow the line.

For example, products can be delivered directly to the storage cellar or to the production line.

Obviously traders can also take their produce directly to the market to sell without any other interaction with the building.

The restaurant also buys its produce from the market.

C: Views & Transparency One of the key drivers to the project is to improve the transparency behind the every aspect in the processing of food.

To ensure this, a person visiting the market can look up and see into all of the different areas.

This includes the storage spaces, the meeting rooms, production areas and animal holding pens. The slaughter process however is a different case. Rather than having direct views into the

slaughter line, framed and obscured views of the activity surrounding the process can be visible.

The building also needs to have a transparency from the outside. People need to be able to look in and see the activity of the market. They should also have the ability to see the animals and to see glimpses of the production happening on the top floor.

From the outside there is also the ability to see the delivery trucks and external spaces such as an external selling space for the warmer months.

D: Ventilation As stated previously in the research, the storage cellar needs to have a constant flow of air to maintain the life of the products being stored.

Coupling this with the need of good ventilation in the animal areas and the processing spaces, there needs to be a substantial ventilation system.

Using the circulation tower as a natural stack, air can be naturally drawn through the building and keep a constant ventilation flow.

The smokery and energy generation plant can also use the stack as a chimney to vent the exhaust gasses and smoke high above the city.

air inlet at street level to ensure enough air is brought into the building to maintain a suitable flow.

The height of the tower not only acts as a beacon to the market, but also ensures smells and smoke are released far above any neighbouring buildings.

The basement level needs to have a suitable

Left: Diagrams highlighting the principles behind the building concepts.

Research Research&&Development Development -- 51

Building Administration How people can interact with the programme

Two Stakeholders There are two stakeholders within the proposed building system. One is the farmers cooperation and the other is the building administration.

The farmers cooperation is based within building and is administrated by the building administration.

The farmers cooperative allows the farmers to unite and form as a larger group to compete against the supermarket monopolies within the city. The farmers cooperation runs the shop and the food production within the building.

The reason for this is to help generate a selling security for the farmers. Any food not sold at the market can be later sold in the shop to avoid waste. The profits from this shop go back to the

52 -- Research 52 Research&&Development Development

farmers. Any profits from the food production is put back into the cooperative funds.

The building administration looks after all the other facilities. This includes:- The meeting rooms; the running of the slaughter and processing rooms; the managing of the storage facilities; the running of the delivery system (in and out); the running of the market and any other events within the building. They also act as the administration for the farms cooperative.

In order for farmers to sell in the market they must register with the farmers’ cooperation.

This ensures a number of things including getting space within the storage facilities and using the processing facilities. Local producers

can rent all of the facilities on a per use basis.

Farmers and small holders must register to use the slaughterhouse first. Any profits from the slaughter go back into the maintaining of the facility.

Any members of the public are able to come to the meetings regarding the food which they are buying. This is to ensure transparency and public interests within the system.

Any member of the public is allowed to rent space to sell within the market. The only stipulation is that the produce sold is defined as local by the Swedish farmers market union; produced within a 250km radius.

Farmers Cooperative

Local Producer

Administration Office Farmer

Processing Facilities

Meeting Facilities Concerned Public

Food Production Market

Slaughter Facilities

Shop

Storage Facilities

Product Export

A closed system The administration oďŹƒce looks after the entire building and all of the facilities highlighted in red. The farmers cooperation runs the facilities highlighted in green.

The reasoning behind separating the building administration and farmers cooperative is to ensure the farmers’ interests. The profits from the farmers produce should not be taken away. It should go back to the farmers (via the cooperation).

The product exports section refers to the selling of produce to local restaurants and business. It is also possible for someone to use the facilities for their own personal use. For example the slaughtering of their livestock for personal use.

Above left: The different stakeholders converging at the proposed building.

Above right: How the stakeholders interact with the programme.

Research Research&&Development Development -- 53

The Market Hall An Idea harking back to a bygone era

Ledbury Market Hall The image above shows the market hall in Ledbury, Herefordshire. This brick and timber structure was built in 1653 by the celebrated “King’s Carpenter”, John Abel. Its original use was as a grain store, and it is now used as a council meeting room.

Changes of use saw this typology commonly used as a market hall. Goods (often grains) were sold on the ground floor under cover, while fabrics

were sold upstairs. Sometimes markets were run from the upper part, with the surrounding streets below being taken over by the stalls.

If the market in Umeå is bringing a farmers cooperative, processing and production to the market, maybe this typology is suiting. The selling is left to the ground floor while the ‘dirty’ processing is lifted out of the way.

Above1: Ledbury market hall. An example of an English typology.

54 -- Research Research&&Development Development

It can also be noted that buildings such as these are found at the central square. Bearing this in mind, The market in Umeå can develop the surrounding area to help turn it into a bustling and vibrant part of the city.

The market could also remain open underneath, like this example, to create a new space in the city for gatherings and events to occur.

http://s3.transloadit.com.s3.amazonaws. com/4b30ae61b7c84e42b6be045272ec3211/ bf/9f14d17ea363355c313f7c8f48e4cf/ledbury_3.JPG

1

The Outdoor Market Seemingly chaotic arrangement of verticals

Temporary canopy The scaffolding-like structures with striped canopies are ubiquitous with outdoor markets.

Even abandoned, the arrangement of vertical supports create a sense of chaos and intrigue.

Highlighting the columns in this market then isolating them helps to emphasise what is mentioned above.

What if these seemingly random vertical poles were used as columns in a market hall. The columns could be positioned as to create spaces for program, yet keep the space whole. This is the essence of a market. The stalls feel individual while remaining part of a continuous unit.

The positioning of the columns will be key. Flows through the hall will need to be retained, the spaces for the stalls will need to be flexible as well as provide a sense of individual space.

The ‘free plan’ of columns will then be able to support the roof as well as any structure above.

This will allow the upper floor to be suited to any need without causing an effect on the lower level.

Above: A series of diagrams explaining the vertical rhythm of the outdoor market.

Research Research&&Development Development -- 55 55

Site Development Relating to market conventions in a new way

Raise

Raise the block

Block

In order to maximise the site, the entire block is to be effectively raised up. This will allow for functions on multiple levels. The level is to be raised no less than 6 meters to maintain a decent headroom below.

The subterranean level is to be converted to hold the storage areas.

Reloc a

te

The existing car garage is to be relocated within the city so that the area can be converted into public space.

Flow

Flow

Keep the flows Flow

Publi c Space

Flow

As mentioned previously; to have a well connected site, the flows need to be maintained.

This includes the short cuts people would like to take.

The flows (and programme) is to be ordered through the use of (unordered) columns much like in the market stall principle. Flows through the existing Saga Gallerian will also be created to link through to a new public space.

Top: Raise the block to retains site area Bottom: Keep flows and create new paths.

56 -- Research Research&&Development Development

Produ

ce

Proce

De

liv er

ss

Slaug

hter

Old market hall model To maintain the free plan below, the delivery, production and processing will be kept to the upper level; much like the old market halls.

Sell

These two levels (also including the basement) is to be connected vertically to easily allow goods to be moved between the levels. The raised level is also able to allow for future expansion if the development requires it.

Publi c Produ ce

Produ

cers Publi

One of the key drivers gained from the research stage was to maintain transparency. The layout of processing should be visible from the street as well as from within the market. You shouldn’t forget where your food comes from.

The large space for the market hall can also be used for events on non market days. This helps to create a space in the city for culture and recreation.

Proce

ss

De liv er

Keeping transparency

Me

eti

ce

ng

c

Produ

Slaug

hter

Trans par Proce ent ss

Sell Socia

Even ts

l

Publi

c

Top: Deliver, Produce, Process, Sell, Store.

Bottom: Interaction and visual connection.

Research Research&&Development Development -- 57

Site Development A new, raised city block dedicated to produce

Visible animals, production and processing; a transparent system.

A multi-level system The adjacent image highlights a couple of major ideas behind the raised block. Firstly, the roof development is free from what is happening below. The only fixed element is the connection tower. The rest of the development can be positioned to suit.

The animal holding area is positioned so that it is instantly visible when approaching the market from the city centre. It will also be visible from within the market. This reinforces the title “meeting your meat” and connects the consumer with the locality of the produce which they are buying.

The adjacent building is the slaughterhouse. This

58 -- Research Research&&Development Development

building is visible, yet you cannot see into it.

The slaughterhouse however, is connected to the animal holding area via a semi-translucent link.

This will allow people to see a silhouette of every animal which passes into the slaughter area. The semitransparent link also promotes the animals to move forwards as they naturally move towards the light.

Adjoining the animal holding area and vertical circulation tower is the delivery bay. This allows for quick and stress free delivery of the animals into the holding pen. The delivery bay is protected from the elements by a roof consisting of the administration offices and the processing plant. These areas again, are to be visible from

within the city.

The two raised volumes to the rear shows the possibility of future expansion on the site. These blocks are located above the lorry turning area and any columns must be positioned in a way not to affect the manoeuvring vehicles below. The future expansion can include local production.

This production can utilise manure from the animal holding and help to produce local food all year round without any transportation distances.

The market below (and storage area below that) is connected to this raised area with a goods lift in the circulation tower.

Delivery ramp

Delivery bay below, office and processing above

Animal holding area. Visible from street

Circulation tower

Animal transfer to slaughter

Changing and w/c

Slaughterhouse

Future Expansion

Covered car parking. Roof for Future Expansion

Future expansion. Possible crop growing.

Hydroponics?

Above: A sketch model exploring the spatial arrangement and possibilities of the raised level.

Research Research&&Development Development -- 59

Processing

Delivery

Above: Initial concept model of the proposal.

Note the circulation tower, animal holding and slaughter (pitched roof ), processing unit with transparent delivery below.

60 - Research Research&&Development Development

Access

Slaughter Animal Holding

Market

Research Research&&Development Development - 61

Building Shape Maximising strong views and playing on glancing views

GlancingView

Strong View Public

62 -- Research Research&&Development Development

Strong View

Strong View

Strong View

GlancingView

Research Research&&Development Development -- 63

Site Development An emphasised tower and unified mass

Arranged around a courtyard The image to the right shows the programme fitted into a more solid mass. This heavier form is fitting to the idea of the city block which is found throughout the city centre.

The tower has been raised to around 14 meters above the roof line to ensure it is visible from the surrounding streets. Firstly, this acts as an orientation beacon for the site to help locate the market within the city. Secondly, the tower ensures the smoke and extractions from the building are ejected well above any adjacent buildings. The high tower also acts as a stack to help natural ventilation throughout the building.

The noticeable feature is the covered external

64 -- Research Research&&Development Development

space under the animal lairage area. This area can be used for summer markets and events which do not want to be within the market hall itself. The external space adjacent this covered area is to be turned into a small square and is to be closed on one side by a restaurant and café area.

The restaurant and café helps to integrate the delivery ramp into the site. It also helps to develop the area adjacent the Saga Gallerian shopping centre. If the centre is opened up to allow through flows of people to this new space, the area can thrive and create a much needed food quarter in the city.

The large mass is hollowed out with an internal courtyard. The main function of this space to to

allow people in the market to see the processes happening within the building. It also acts as a light well to bring natural light into the market hall.

The rear of the building is raised to house local food production. This area can be used to grow vegetables, herbs and salads all year which are to be sold in the market and shop below. This will help to maintain produce throughout the winter and also further the idea of creating a transparent process where all aspects of food is seen.

The adjacent street is also pedestrianised to allow for summer street markets and for people to easily flow in and out of the building.

Delivery ramp

Delivery bay below, office and processing above

Restaurant and cafĂŠ

Animal holding area.

Visible from street

Above: A sketch model exploring the spatial arrangement, adjacencies and massing on the site.

Left: The tower is visible from the surrounding streets.

Circulation tower

Slaughterhouse

Future Expansion

Processing and meeting level

Possible crop growing.

Hydroponics?

Research Research&&Development Development -- 65

Updated Initial Plans Based on massing and a first floor delivery

Market Drop Off

Market Day

Tower 216m²

Drop Off 216m²

Shop 216m²

Market Day Public

Lorry Delivery Above

A larger open market hall Looking further into the practicalities of the delivering method, it is becoming more apparent that it needs to be on the second floor. The main reason is due to the fact the animals need to be held away from the street level. Secondly, it allows the majority of the ground floor to be open market, accessible by the public. The street façades can be opened up to promote interaction with the outside areas. These openings can also benefit ventilation on hot summer days.

The ramp to the delivery area also provides the ability to spread the building out into the surroundings. In this instance, it allows the forming of a restaurant. The restaurant can champion and use local products from the market as well as providing a barrier to help turn the open space into a more intimate setting.

Above the market hall level is the delivery and

meat processing areas. This includes animal lairage (holding), slaughter, processing and cooling. The storey above houses the processing, meeting and office space.

All of the levels are connected with the vertical circulation tower and are visually connected with an internal void. This void helps to maintain transparency in all of the food processing systems.

It also brings natural light into the market.

Above: How the updated plan is situated.

Right: Updated spatial plans and adjacencies of the programme.

66 - Research Research&&Development Development

Root cellar 700m²

Energy Gen 200m²

Level 00

Changing 160m²

Tower 72m²

Shop 380m²

Drop Off 420m²

The ground floor houses the market hall and the everyday shop. It is also home to the covered drop off area. This is crucial for delivering produce on market day of the weather conditions are not so favourable. All of the areas are linked by a vertical access tower which connects all floors with stairs and a freight elevator.

The long term storage is cross ventilated. Air can be drawn in from the street level, be pre heated if necessary, and then exits up the access tower.

Tower 72m²

This level contains the storage areas. As stated previously, the long term storage of produce requires a constant humidity and a constant cool temperature. The underground location benefits from thermal mass to create these conditions with less energy input. There is also the energy generation plant and the effluent collection from the slaughterhouse. The market changing facilities are also located here.

Market Storage 180m²

Level -01

Market Hall 1290m²

The void looks down towards the long term storage area. It also helps to separate the market spaces.

The market hall is divided into three main sections. Firstly, there is the lower ceiling market to the north. This part of the market is connected to the every day shop. The second market area is adjacent the shopping street. The third area to the south is located adjacent the covered outside space and has the large atrium space above. All of these market zones surround a central void which looks down into the long term food storage area.

The walls of the market hall must bring in natural light during the day and act as a beacon during the darker months.

A large covered space acts as plaza for outdoor activities and summer markets.

Production 380m²

Level 01

Tower 72m²

Lorry Turning 860m²

Slaughter 558m²

Animal Lairage 475m²

Processing 732m²

Office 300m²

Tower 72m²

The access tower also facilitates the moving of carcasses to storage and processing above and below.

To the north of the building is an area for the local production of salads, herbs and vegetables.

This space is directly above the shop and can feed directly into the sales area. People shopping can then see directly where their produce is grown.

Level 02 All of the processing facilities, office space and meeting rooms are located on this level.

The large open roof space ensures lorries have enough space to turn and leave the delivery area.

Delkivery 300m²

This area contains the delivery bay. It is long enough to allow for two lorries to pass side by side and is naturally lit to ensure a good working environment as well as a welcoming space for delivered livestock. Directly adjacent the delivery area is the animal lairage. This space allows the animals to rest before the slaughter process; ensuring a better quality of product.

The storey also contains the slaughterhouse and the changing and toilet facilities for the slaughterhouse staff.

Meeting and Conference 300m²

The animal are located towards the main facade.

The ensures that they are visible and are not forgotten in the process.

The void above the market hall not only adds to the grandeur of the space; it helps with ventilation and providing a transparent process.

The processing rooms are located high up so that chimneys and extraction has less impact on floor areas below. It also helps to promote the processing as it can be seen from afar.

Research Research&&Development Development - 67

Livestock Behaviour Keeping stress to a minimum through design

Dr Temple Grandin Animal behaviour specialist A world renowned expert1 Temple Grandin (born August 29, 1947) is an American doctor of animal science, a professor at Colorado State University, a best-selling author, an autistic activist. She was diagnosed with autism at the age of two in 1949. She states that her autism makes her mind similar to the minds of cattle (and animals in general) which has taught her to value the changes in details to which animals are particularly sensitive, and to use her visualization skills to design thoughtful and humane animal-handling equipment. It has been estimated that over half of the beef produced in the USA passes through a slaughter system designed by her2.

Reading the information published by Dr Grandin, and watching the documentaries

produced by her has given me a huge insight into the humane slaughter and lairage of livestock.

Many people believe that an animal is stressed and scared while being processed for slaughter as it knows the impending doom it faces. Dr Grandin has experienced identical behaviour of animals at both the slaughterhouse and at the feed-lot. She states the reason of stress due to a number of factors. I will list these factors and state how they can inuence the design of my project.

Livestock are sensory based thinkers. They think in sounds, touches and pictures.

Above2: Dr Temple Grandin, A leading authority on humane animal slaughter.

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Firstly, livestock are intimidated and distracted by small items. For example, a hose on the oor, or a coat on a fence. This can stress them out and stop them moving forward Secondly, they do not like dark environments.

The dark space is intimidating and does not make the animal feel comfortable. Sudden noises also stress the animal. Keeping background music can in fact calm the livestock by bridging the gap between silence and sudden loud noises.

Crowding animals also has a negative eect as not allowing them to have space to turn causes stress.

1 Video Tour of Beef Plant Featuring Temple Grandin, https://www. youtube.com/watch?v=VMqYYXswono, August 2012.

2 BBC Horizon, Dr. Temple Grandin - The Woman who thinks like a Cow, July 2006.

Binocular Vision

Blind Zone

Monocular Vision

The vision pattern of livestock is key to understanding behaviour in the holding pens and race. If movement occurs in the monocular vision zone, it will fright the animal and lead to baulking.

Movement in the binocular vision zone can lead to distractions or inquisitiveness and lead to the animal refusing to move forward. The animal however must be able to see the ‘end goal’ in order to proceed forward.

Behaviour3 Cattle see some colour but not nearly as much as people. They tend to move from dimly lit to more brightly lit areas, but will avoid very bright lights.

Indoors, diffused lighting is best and dull colours are usually recommended.

Cattle are sensitive to high-frequency noises that people cannot hear. Sometimes cattle may be aroused by noises we cannot hear.

Steel yards are noisier than wooden yards and may be more irritating to cattle, causing their arousal level (a measure of cattle activity) to increase. As noise may cause cattle to baulk, it is important to pad where steel hits steel.

Music is used in dairy sheds and is believed to improve cattle (and human) behaviour. By

Kevin J Stafford, Cattle Handling Skills, Massey University, 2005.

3

maintaining a background noise, music may reduce the startling effect of sudden loud noises.

Cattle move best through yards if they are going back towards the paddock. Yard design should have them moving away from the yard entrance in the holding pens and then turn back towards the entrance in the forcing pen and race. The race and loading ramp should be designed so that cattle do not move into direct sunlight.

Cattle move best on the level or uphill. Any yard slopes should be gentle to prevent the cattle piling up at one end of a pen. Good drainage is important; yards should be located so as to prevent paddock run-off flowing into them.

When held for slaughter, the slot into which cattle place their heads should be large and inviting. The rest of the squeeze gate should be blanked out so the animal’s attention is focused on the head slot and there is less likelihood of it getting a foot caught. The view beyond the head bail should not be obscured to promote forward movement.

From the previous statements it is clear that in order to have as stress free an environment as possible there following should be adhered to; Evenly lit environment getting lighter as the animals move forward. Quiet space with reduced frequency of sudden sounds. Free from distractions and loose objects.

Above3: The vision pattern of livestock

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Animal Lairage and Race Holding and moving animals through a foreign environment

How to reduce stress?

1.Animals are afraid of walking down steep slopes. Livestock ramps should not exceed 20 degrees and should have a level landing at both the top and bottom. A wide and straight slope will resemble a path to freedom and will make unloading easier2 2.Animals prefer to walk into lighter environments as this simulates a path to freedom.

3. Lairages which do not provide an environment adequate to the needs of the species cause stress in the animals and defects in the meat2.

4. Troughs should be placed along the walls and should be adequate in number and design.

Drinking water must be constantly available.

Feed must also be provided if slaughter does not

take place within twelve hours. Dairy animals must be milked, if necessary, at regular intervals2.

5. Personnel should be positioned in the inside radius of any curve, as animals tend to circle an intruder. In this position, the handler also moves into the flight zone of the animal, leading it to move forward2.

6. The time interval between moving from the lairages and stunning should be as short as possible, as long waiting times are stressful2.

7. Animals prefer a flat or gentile incline when moving in a race1.

8. If a race curves to where it came from, the animal will move easier and will not hesitate1.

Above3: Animals in the race.

Right3: Animal forcing pen plan based on research

by Dr Gardian.

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9. The race must have solid sides so an animal is not distracted or frightened by movement ahead.

The race should also curve gently as not to give the impression of a dead end space1.

The above and adjacent diagram highlights the need in providing a curved race which to the animal doe not seem like a dead end. The point of balance draws the animals forward with little stress as the animal in front is moved off the line.

The diagram also shows the ability to have a lane for large livestock and one for small livestock converging in the same forcing pen. This idea is key to note when designing the most flexible space.

1 Video Tour of Beef Plant Featuring Temple Grandin, https://www. youtube.com/watch?v=VMqYYXswono, August 2012.

2 Mx. Cortesi, Slaughterhouses and humane treatment, 1994 3 http://www.grandin.com/ 4 http://www.grandinlivestockhandlingsystems.com

Forcing pen to hold twice the number of livestock in the single file chute (or race)

The race is to hold enough cattle to provide an adequate flow to the slaughter line

The race ends at the squeeze chute where the animal is held before being stunned

Above left4: Cattle moving through a forcing pen Above Right4: Cattle moving through the race.

Note the inability for the cattle to see ahead.

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Animal Lairage and Race A forcing pen using the principles set out by Dr Grandin.

Natural light and separated areas limiting noise and visual distractions The sequence.

01. Door opened to forcing pen. Solar shading closed on windows to animal lairage making the space darker. The livestock naturally moves towards the space with more light. Space for workers is provided either side of the line so workers can aid the movement of the animals.

01b. Secondary feed from the smaller livestock area. Closed gate ensures no animals transfer to adjacent lairage.

02. Animals are collected into forcing pen and a movable gate progresses the livestock down the line. The forcing pen can hold twice the number of livestock in the preceding race.

03. The forcing pen narrows to the race where the animals are single file. A sliding gate controls

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the ow of the livestock forward.

suspended from the ceiling by its hind leg(s)

04. The end of the race bridges a top lit atrium (c.). The side of the race has a frosted semitransparent appearance. This allows for a much higher light transmittance, again, luring the livestock through. The semitransparent lining also allows members of the public to get a hint of the activity behind.

The principle of this lairage and race is to utilises natural lighting conditions to naturally control the movement of the animals in as stress free a manner as possible. This, in conjunction with many separate chambers, aims to reduce noise and visual distractions for the animals. This in turn will reduce stress.

05. An opaque sliding gate controls the movement of livestock into the squeeze chute.

It also prevents a view of the commotion ahead.

The end of the squeeze chute has adequate space for the animal to perceive a way out. This promotes the animal to proceed into the chute.

Once in the squeeze chute, the animal is stunned and then progresses along the slaughter line

The entire race is line with numerous man-gates.

This allows for the safe access of workers into the race when necessary. The fenced o areas (a. + b.) are available to store water tanks and feed for the lairage pens. There is also the ability to store waste in tanks ready to be sent to the combined heat and power generator below.

01.

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Above: Layout diagram to explain the functions and features of the proposed animal race and lairage.

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Forcing Pen and Race A concept for the external viewing of the forcing pen

Semitransparent facade The idea behind the forcing pen is for the room to be lighter than the holding lairage. This is to encourage the animals to walk into the space.

To create this well lit area, the external walls are to be created from a semitransparent material such as polycarbonate.

The nature of the forcing pen means that you will not be able to see the animals from the street level as they are behind a solid wall (the race). So in order to get a sense of movement the forcing pen (shown in green) is extended to the ceiling with columns. These columns help to define the shape of the space.

The ceiling area highlighted in red denotes the

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area dedicated to the structural concept. The current material choice for this area is wood. The reasons for this is to soften the space and help control echoes. The timber also acts as lintels over any openings in the space.

Another thought was to have a reflective ceiling. The means that people passing close to the market at street level would get a reflected view of the activity within. However, on closer thought, this would have a devastating impact on the animals. Cows are easily spooked or distracted by movements in their monocular vision. The mirrored ceiling would create lots of extra movement which could potentially spook and stress the animals.

The image to the right shows the view of the race from the perspective of the livestock. Here, you can see the opening towards the top lit space which connects the forcing pen to the slaughter house. This even lighter space will naturally draw the livestock through as to them it seems as if it is a way out.

One thing to note from the adjacent image is that it is probably best for the walls and floor of the race to contrast in colour or material. This will help differentiate between the wall and floor elements, emphasising the path through the race.

Above: Walk towards the light. An initial concept render of cattle walking through the forcing pen race.

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The Slaughter Process Do animals realise their mortality?

The animal arrives in the squeeze chute. This space squeezes the animal to keep it calm and still. This squeezing mechanism allows it to adapt to multiple animal sizes.

The animals can be stunned with various methods including a captive bolt gun or an electric probe.

After being stunned, the animal is then hung via a rear leg and is bled. This blood can be hygienically captured for further consumption or captured as inedible and disposed of.

The animal is then skinned keeping the meat and fat on the carcass. The excess fat is retained as it protects the meat during the cooling process. Note the worker in the background taking the skin to the skin room.

The same process is undertaken regardless of the animal size. The slaughter line is designed to handle all sizes of livestock. This plant has customers ranging from a small land owner with one pig to larger farm owners with herds of cattle.

The animals are washed after being slaughtered.

This is a simple process involving being hosed off. It also helps to wash any excess blood from the floor at this stage.

A transparent process The above images were taken from a video at Larry’s Custom Meats in Hartwick, NY. Larry, prides himself on his good slaughter practise and transparent process. He states that any customer is welcome to visit and watch the full process.

Above1: The slaughter process at Larry’s Custom Meats. Larry’s story is all about connecting with the food you eat.

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1

https://www.youtube.com/watch?v=3pq5MWLZyII

Here the pigs are scalded rather than being skinned as the skin is required to be kept on. After being processed in the scalder, the excess hair is scrapped off by hand.

The pig is finally singed to remove any last traces of hair.

Next, the animal is gutted. The edible offal is placed on the upper tray and kept, while the inedible offal is placed on the bottom tray and disposed of.

The animal is the split in half. This is done with a mobile band saw which is suspended from the ceiling. The larger animals require access via movable stairs.

After splitting, the animal is sent to be rapid cooled.

The animal can stay here for as little as 24 hours to reach the required temperature to inhibit bacteria growth or it can be hung for up to two weeks to mature the meat.

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The Slaughter Layout A system based on flexibility and multiple animal types

The System After the livestock passes the semitransparent bridge from the forcing pen it is held in the squeeze chute (A). The slaughterhouse worker then walks along the passage to the stunning chamber. After being stunned the animal is sent through the slaughter process.

Fist the animal is suspended from the rail system with its hind leg. This makes the manoeuvring and working of the animal much easier.

After passing through all of the slaughter process (highlighted on the previous pages) it heads to the inspection and grading room.

After being inspected and stamped the meat is sent into the cold storage. Here, the meat can be hung and matured for many weeks. Alternatively the carcass can be sent to the butchery.

Once butchered the meat is either sent back to the cold storage or sent for further processing in the rooms on the level above. The meat can

Key also be sent directly to the market or shop for sale. Another route the meat can take is to be exported. This can either be to local businesses or simply to the person who sent their meat to slaughter.

The workers enter through a changing area. This acts as a barrier between the clean and dirty facilities. The workers are confronted with a boot wash after exiting the changing area. This is also the case at the stunning area due to the connection to the lairage and live animals.

A Squeeze Chute B Carcass Trolley (Skinning) C Offal Trolley D Blood Bin E Scalding Tank F Skinning Rack G Mobile Band-saw H Boot wash I Storage J Hygiene Barrier

The door from the butchery to the central staircase is for emergency access only. The butchers mus also use the changing room ‘sluss’.

This can be avoided if the building owners have their own procedures in place to mitigate this.

Hygiene is also maintained at the lift entrance by having a hygiene barrier. This stops the movement of non slaughterhouse equipment into the area.

Right: The slaughter process and arrangement of facilities within the proposal.

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I J

Butchery

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Suspended Rail System

Waste

Inspection + Grading H

E B

Stun

A

C Slaughter

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D Process

H Cold Store Worker Changing

I

Local Energy Generation Using waste produce to generate energy

Animal and food waste used to generate heat, power and fertiliser.

A no waste system.

In order to keep the generation of waste to a minimum, any waste produced should be recycled. An on site combined heat and power (CHP) unit can create heat and power for the site. The below systems use waste wood and animal effluent to provide the heat and power.

The by-product from the energy generation is fertiliser which can be used to grow crops.

The MUCKBUSTER has been specially designed for the agricultural, equestrian and rural sectors, and is able to process both green and manure/slurry waste, while the FLEXIBUSTERTM has been built to the specific needs of the food manufacturing and hospitality markets. Increased flexibility is offered by the stackable and modular nature of the systems.2

The company which produces the energy generation unites state:

The system is very compact and can easily fit within the building. The proposed standard dimensions are 12.19m long x 2.44m wide x 2.9m tall and 32m2.

SEaB Energy is the first to market with a patented, highly mobile, energy generator that uses a microbial process to turn food and bio wastes into energy and revenue. At the same time it eliminates the movement of waste and the associated costs of transport and disposal.

From my meeting with Min farm (see initial research booklet) I found out that in traditional farmers markets around 30% of the food is wasted. This ties in with the 33% wasted globally.

SEaB Energy MUCKBUSTER®and FLEXIBUSTER product data sheet recieved in an email from SEaB Energy Team.

2 http://patentimages.storage.googleapis.com/US8221626B2/ US08221626-20120717-D00000.png 1

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Even after some food going to the shop or back to storage there should be enough supply to feed the generator. If not, then I guess that could be seen as a bonus; less food waste! The unit operates between 200 and 1000 tonnes of food per year.

If we do a rough calculation based on the scale research in the previous booklet; 38,400 kg of food sold per week, gross underestimation of 10% waste = 3,800kg waste. Over a year = almost 200 tonnes. Now factoring the animals 50 cows, 50 pigs, 50 sheep and 1800 chickens per month.

Say the average animal is in the building for 6 hours. Total estimated effluent3= cows 37kg, pigs 6kg, Sheep 7kg, Chicken 82kg. Total = 132kg per day. Easily enough to power the machine.

There is an easy potential for 500kg+ waste a day.

The easily meets the minimum requirements.

David Littlefield , Metric Haandbook Planning and Design Data , London , 2008 p.246

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01. Waste is loaded, chopped and mixed 02. Pasteurisation 03. Digestion 04. Gas Production and storage 05. Biogas engine 06. Digestate and mulch ooad

Above2: The patent drawing for the SeaB Renewable energy microgeneration system.

Research Research&&Development Development - 81

Local Food Production Hydroponic growing rooms (and external summer growing)

Using waste for food One method for reusing the waste from the CHP plant is to grow food and use the fertilizer.

The heat and power can also be utilised from this system. One sustainable solution is to grow hydroponically.

Hydroponics is a subset of hydroculture and is a method of growing plants using mineral nutrient solutions, in water, without soil. Terrestrial plants may be grown with their roots in the mineral nutrient solution only or in an inert medium, such as perlite, gravel, biochar, mineral wool, expanded clay pebbles or coconut husk.

Researchers discovered in the 18th century that plants absorb essential mineral nutrients as inorganic ions in water. In natural conditions, soil acts as a mineral nutrient reservoir but the soil itself is not essential to plant growth. When the mineral nutrients in the soil dissolve in water, plant roots are able to absorb them. When the required mineral nutrients are introduced into a plant’s water supply artificially, soil is no longer required for the plant to thrive. Almost any terrestrial plant will grow with hydroponics1.

Advantages Some of the reasons why hydroponics is being adapted around the world for food production are the following: No soil is needed for hydroponics.

The water stays in the system and can be reused thus, a lower water requirement.

It is possible to control the nutrition levels in their entirety - thus, lower nutrition requirements.

No nutrition pollution is released into the environment because of the controlled system.

Stable and high yields.

Pests and diseases are easier to get rid of than in soil because of the container’s mobility.

Ease of harvesting.

No pesticide damage.

Hydroponics is being used to grow salad in tunnels under London. A second world war bomb shelter has been converted to grow the eco-friendly salad. It can be argued however that using lights to grow food is not very sustainable.

The company which grows hydroponic salad in London states the following:

“However, what possible sustainability credentials can food grown under artificial, energy consuming lighting have compared to soil and sunlight? “Open field and greenhouse farmers are affected by low light, weather and pests”.

“Between 2009-2012 food inflation ran at about 32%. That’s because of issues with crop production and failed crops … down here we have no pests and a consistent temperature of 16C. Once we’ve put all the LED lights in they give off a little heat that will take us up to about 20C, perfect growing temperature”.2 Combining the above statement with the fact that Umeå is cold and dark for half of the year further promotes the hydroponic growing methods. During the summer months the plants can get an extra ‘boost’ from the longer constant daylight hours.

The growing area can be seen as a beacon. During the darker months it can produce light and a sense of activity for the dark street.

http://en.wikipedia.org/wiki/Hydroponics http://www.theguardian.com/sustainable-business/hydroponics-growsalad-tunnels-london-underground

1 2

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Above2: The hydroponic growing setup in the subterranean London bomb shelter.

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Function Locations The different programme elements and their location

Market Hall & Restaurant The market hall (and shop) occupies the entire ground oor block. This enables total access turning the warmer months when the façades are open. The restaurant acts as a linking element and closes the street to form a courtyard.

Delivery & Circulation The delivery is located at the first oor level. This allows for a generous turning area and direct delivery of the animals. The circulation joins all of the levels with a goods lift, stairwell and ventilation shaft.

Slaughter & Lairage The animal lairage is located directly from the delivery area. The animals then move into the slaughter section and progress to the circulation tower. The sections are visible, yet high enough to avoid direct views.

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Processing & Production The processing is located on the top oor. This allows for direct ventilation access to the roof when necessary. The production is located to the rear and provides fresh produce directly to the shop below.

Meeting & Office The meeting is located above the delivery with direct access to the circulation tower. It also has direct connections to the meeting and conference area. The meeting rooms are also visible from the street in conjunction with the animal lairage.

Future Expansion & External There is a covered parking area located over then main street to the north. If product demand increases further production facilities can be developed. The adjacent ground is pedestrianised and functions as an external market area.

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Updated Floor Plans Vertical circulation connecting all floors

Above: General Arrangement plans for all floors of the proposed market hall.

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Level 02

The administration offices connect directly to the main circulation tower for efficient access to the entire building. The delivery area is directly below for an even more convenient access.

The central void or internal courtyard allows the public in the market to see all aspects regarding the food they are buying.

The growing area utilises hydroponics to efficiently grow salads and vegetables for the market. The greenhouse acts like a beacon during the dark winter months.

The top floor houses the building administration offices, the public meeting and conference rooms and the processing facilities. The public areas area accessible via a stair and elevator core which connects to the market hall and adjacent street. The processing and offices are connected to the vertical access tower. This ensures they are connected to all other building facilities.

Level 01 This floor is dedicated to delivery and production. The rear of the building houses the greenhouses for local production. The remaining rear spaces is dedicated to the turning of the delivery trucks. The other building spaces is arranged with a circular flow. Animals are dropped off, slaughtered, butchered then moved for selling or further processing.

Level 00 The slaughter process is obscured from direct views. However, members of the public are able to see glimpses of movement and processes.

The shop sells local produce when the market is not functioning. It also buys left over produce from the market traders to avoid waste. The security is part of the farmers cooperative set up within the building.

The market hall is divided into three main spaces around the void to the basement level. The first market area is within the high ceiling of the covered courtyard. The second is in the lower thinner section adjacent to the main road. The final section is adjacent to the shop. Bridges link the market areas over the void to the basement.

The root cellar is naturally ventilated to help maintain a long term storage environment.

The access tower acts as a stack and draws fresh air into the basement using the stack effect principle.

The ground floor is dedicated to selling and public space. There hatched area denotes the market floor. Adjacent to the market is the delivery drop off area and market day storage.

The everyday shop is also adjacent to the market.

This space sells local produce (and market leftovers) when the market is closed. The market is accessible from four main entrances all year round (shown dark grey). The market is also accessible via the opening façades to the south and east when the weather is favourable. A restaurant is located just outside of the building and connects with the public space and covered square (shown dotted).

Level -01 The basement is used for the long term storage of food. The storage areas are visible from the market floor through a void. The storage areas are split into different sections to properly maintain different foods at the correct temperatures and humidities. The basement also houses additional storage areas, the market trader toilets and the CHP plant. The CHP (combined heat and power) takes food and animal waste and generates heat and power for the building. The left overs from the process can then be used as fertiliser in the greenhouses above.

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Function Locations Development An updated design to the basic form and adjacencies

Second Ramp & Cuts The main change is the addition of a second ramp. This allows the lorries to access the building from either side and not have to worry about turning around. The restaurant has been cut shorter and an external space has been added to the second oor.

Improved Access The cutting back of the restaurant means that a greater space is dedicated to access. The main ow of the street is kept. The covered outside space is also larger and is visible from all sides.

The restaurant is still accessible via a covered walkway courtesy of the above ramp.

Straight edge & New void The major changes to the form include straightening of the southern facade. The removal of the need for lorries to turn has meant that a new void over the market hall can be instigated; bringing much more natural light into the space.

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Underground Parking Expansion to the existing underground garage

Existing garage expansion The current parking on the site (highlighted red) is always near capacity. When the proposed market is located on the site, this parking will need to be relocated as well as providing extra capacity for the market itself.

the 34 spaces from behind the Gallerian lost to the ramps. As well as these parking numbers, additional spaces should be provided to account for the workers and the visitors to the market hall.

The existing underground garage (highlighted green) has rented car parking spaces. This space will be expand to include the 93 parking spaces removed from the market hall and to include

This carpark should be allow people to access directly to the market hall and to the Saga Gallerian shopping centre.

The initial car parking proposal is highlighted in grey. The in ramp is accessible from the adjacent street (Skolgatan) and is used for both the in ramp and out ramp.

The extent of the parking has not been taken under the Gallerian as the extent of basement levels etc. is not known. The current position of the existing underground car parking is also assumed as no plans were available.

Above: A diagram highlighting the existing parking garage and the future expansion.

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Plan Development Updated programme arrangement including site specifics

Multiple access points, ramps and generous public outdoor space.

Ground Floor The main updates to the ground floor plan revolve around the defining of the public space.

The restaurant has been pushed back to create a large open area of public space; half of which is covered by the upper floors.

The pushed back restaurant frames both the delivery ramp up and the new parking ramp down. The underground parking is an extension of the existing garage and makes up for the lost spaces on the site (including the Saga Gallerian spaces and extra spaces for the development).

The space between the parking ramp and the adjacent Saga Gallerian becomes a pedestrian promenade linking the city centre and the proposal. A new pedestrian promenade is also

Key created between the development and the adjacent retail units (05.). This pedestrian area can be utilised for summer markets and accessing the other portions of the building.

Another change to the ground floor is the addition of a small café (10.) adjacent to the grocery store (11.). This café helps to activate the currently dull corner of the site. The café is accessible from both the market hall and from the shop.

01. Access ramp 02. Ramp to underground car parking 03. Restaurant 04. Covered external space 05. Pedestrian promenade 06. Vertical circulation 07. Market hall 08. Void to cellar 09. Market drop off and storage 10. Café 11. Grocery store

The final major addition is a second ramp to the delivery bay. This removes the need for delivery lorries to turn around on the roof. It also allows lorries to access the building from multiple directions suiting the road they arrive at.

Right: The ground floor and site plan highlighting the different elements and flows within the building.

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Above: The basement, first floor and second floor plans highlighting the different elements and flows within the building.

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Plan Development Updated programme arrangement including site specifics

Underground car parking, external production and second floor terraces.

Key 01. Ramp to underground car parking 02. Access 03. Car parking 04. Storage 05. Energy + Fertiliser generation (CHP) 06. Freezer storage 07. Root cellar 08. Toilet facilities 09. Delivery ramp 10. Delivery 11. Animal lairage 12. Forcing pen 13. Slaughter 14. Meat chiller 15. Butcher 16. Changing 17. Production greenhouse 18. Outside production (Bees?)

19. Administration office + meeting 20. Food processing 21. Kitchens 22. Conference + Education 23. External terrace 24. Glazed void

Additional Spaces The noticeable changes to these plans is the large underground car parking area. This space connects directly to the basement of the market hall and has direct access via stairs and a lift to the market hall. There is also a second stair access to the external public space. This exit is adjacent to the restaurant. A new access to the Saga Gallerian can be created also, The addition of the second ramp means a large glazed roof can be installed. This roof symmetrical to the roof of the covered courtyard over the southern portion of the market hall.

There is now an external production area which is accessed directly from the internal production greenhouse, This space (18.) can be used for example to house bees in the summer. It can also be used to grow extra fresh produce during the summer months.

An external terrace has been located on the second floor. This terrace breaks up the solid form and provides a space accessible to the office workers and for people using the conference and educational room (22.)

Research Research&&Development Development - 93

Seasonal Changes The entrances adapt different methods depending on the weather

Summer and Winter During the cold winter months the entrances are reduced to the corners. Here, a set of two doors maintain the flow of hair through a heat vestibule (hatched grey). There still the ability to enter from the underground car park. These entrance flows are denoted with the red dashed lines.

The market trader drop off area also acts as a large double facade. If market traders are replenishing stock during a winters day, the two door system aims to reduce heat loss. Here the trader flows are denoted with the green arrows.

During the summer however, the main façades are folded open. This creates two benefits.

Firstly, shoppers can enter at any point around the building. Secondly, natural airflows are able to cross ventilate the building. These flows are marked with the short red curved arrows. Also not the increased entrance points to the café in the top right corner. The longer red arrows denote a flow through the shop and market space.

This aims to merge the two spaces during market days.

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Research Research&&Development Development -- 95

Materiality Precedent studies looking into possible material choices

Cladding My initial thought was to use profiled metal sheeting for the cladding. This metal sheeting can create seamless faรงades and also allows for the seamless mixture of transparencies and finishes.

A transparent polycarbonate against a dark metal would fit well against the existing mixture of finishes on the site.

Transparency

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Profiles metal cladding can also have the transparency varied. Small holes will give the facade a solid feeling during the day and allow the building to become a beacon during the night. This may be a useful technique for creating obscured glazing into the slaughterhouse.

Composite Deck The simple industrial composite deck could form the basis of the internal spaces to the market hall.

If done well, the resulting ceiling finish can add texture and rhythm to the space.

01. http://www.fabianevers.com/142231/1088826/architektur/hausunimog. 03. http://www.archdaily.com/114114/centre-for-hearingand-language-e2a/ 05. http://1408ar.tumblr.com/post/4093877895

96 - Research Research&&Development Development

02. http://www.archdaily.com/468018/rebel-house/ 04. http://www.51n4e.com/project/c-mine 06. http://afasiaarq.blogspot.com/2013/04/fuminori-nousakuarchitects.html

Visible Levels As transparency is a key idea within the project, I think defining the levels to the building is key.

The glazed openings should expose the oor as well as all of the activities within. The exterior can achieve a similar eect with the breaking of the cladding elements with a shadow gap.

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I think using massive wooden beams can help to define the high spaces and soften what could easily become a hard and sterile feeling space. The large beams can also improve the sustainability of the building in contrast to using steel or concrete structural elements.

Contrasting Ceiling An alternative to the composite deck is to contrast the ceiling material. I particularly like the contrast between the wood and the dark blocks in the example shown. Using this in conjunction with the wooden beam method above can create a clean aesthetic to the rooms in the building.

07. http://www.dezeen.com/2013/05/09/campbell-sportscentre-by-steven-holl-architects-completes/ 09. http://www.dezeen. com/2012/08/22/tablehat-by-hiroyuki-shinozaki/ 11. http://www. ono-architectuur.be

08. http://www.archdaily.com/39809/archaeology-museum-ofvitoria-francisco-mangado/ 10. http://www.archdaily.com/413286/ the-condestable-s-house-tabuenca-and-leache-arquitectos/ 12. http://www.ono-architectuur.be

Research Research&&Development Development - 97

Development Connections, public space and adjacencies.

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Additional Spaces

01. Lorry delivery ramp 02. Ramp to underground car parking 03. Pedestrian access down new avenue 04. Proposed restaurant 05. Public square 06. Livestock Lairage 07. Administration offices 08. Conference and educational centre 09. Livestock forcing pen 10. Delivery 11. Processing kitchens 12. Slaughter 13. New pedestrian access 14. Circulation tower 15. Processing facilities 16. Outside production 17. Production greenhouse 18. Proposed future development

The above model highlights the proposed reach of the project. The two delivery ramps act like arms which integrate the building with the surroundings. The restaurant (04) acts as the link to the ramps and creates the entrance for the down ramp to the underground parking.

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The green layer highlights the proposed public space. Here, two public avenues are created.

The first to the south helps to open out the Saga Gallerian and improve flows through the building. It also connects the south to the new public square and is activated via the new restaurant. The second avenue links the north of the site along the current promenade of shops to the public square.

The new public square is halve open and half

covered by the upper floors of the proposed building. The covered space can house outdoor markets bridging the gap between the inside and outside space.

The proposed future development (18) can bridge to the proposed building via a bridge adjacent with the delivery ramp. Currently, this space is only represented as a massing. I feel the exterior of the building should be matching to the materiality of the proposed market. This will help to tie the structures together.

The model helps to see the voids which bring light to the market halls. The first higher void also acts as a internal light source for the upper production floors while the second illuminates only the market.

Above: top The view of the rap along V채stra Norrlandsgatan.

Above bottom: The view of the public space and ramp alon Nygatan.

Research Research&&Development Development - 99

Exhaust

Heat Exchange

Smoke House

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Visible Heat Exchange A further level to the transparency process.

Sealed transparent panel

Flow Direction

Current technology exposed.

As stated may times previously, transparency is a key driver behind the project. If every stage in the process is visible why shouldn’t the end process also be visible.

In this case the end process is the heat exchange from the waste exhausts and smoke from the smokery.

The concept is to position the heat exchangers behind a glazed portion of the facade. This means

the heat exchanges are visible; and the resulting part of the process is transparent.

When the smokery is in operation the smoke passes through the heat exchangers as normal.

The dierence is that the front of the heat exchanges has a transparent frontage. This area then makes the passing smoke visible. You will then be able to follow the smoke through then entire process.

The heat recovery banks are made with ECONOCOIL (or similar) panels which capture valuable waste energy from moist, wet ue gases as well as exhaust air. The units will fill the window entirely.

The recovered heat can then be used to preheat incoming air which can be sent back into the building or down into the root cellar to maintain the constant temperatures required.

Above: Example of the heat exchange unit.

Left: A diagram showing the visiblity of the system.

The smoke/waste air is highlighted red.

Research Research&&Development Development - 101

Plan Development Programme refinement focusing around better public access

A wider and more accessible public avenue and better ramp integration A slight reorganisation The main update to the ground oor plan is the moving of the underground car parking ramp in line with the restaurant.

Firstly, this allows the pedestrian avenue to become the same width along its entirety. It also makes the avenue much more generous.

Secondly, it allows the ramp to integrate directly with the restaurant. This strengthens the concept.

The lorry ramp and parking ramp not directly shape the restaurant spaces.

Due to the position change of the parking ramp the underground layout has slightly changed. The one benefit from this is the ability to move the access stair into the Saga Gallerian. This allows

Key the members of the public which use the car park to access the shopping centre directly. They can also exit onto the public avenue and either visit the market hall or the restaurant.

The position of the lorry access ramp to the north has also created a space for the bridging to the empty lot across the main road. This space is ideal for future expansion on the site if the food production becomes a success and has more demand.

01. Access ramp 02. Ramp to underground car parking 03. Restaurant 04. Covered external space 05. Pedestrian promenade 06. Vertical circulation 07. Market hall 08. Void to cellar 09. Market drop o and storage 10. CafÊ 11. Grocery store 12. Stair access from underground parking 13. Pedestrian avenue 14. Future expansion

Right: The ground floor and site plan highlighting the different elements and flows within the building.

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Above: The basement, first floor and second floor plans highlighting the different elements and flows within the building.

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Plan Development Updated programme arrangement including site specifics

Improving transparency by moving more elements towards the centre Key 01. Ramp to underground car parking 02. Access 03. Car parking 04. Storage 05. Energy + Fertiliser generation (CHP) 06. Freezer storage 07. Root cellar 08. Toilet facilities 09. Delivery ramp 10. Delivery 11. Animal lairage 12. Forcing pen 13. Slaughter 14. Meat chiller 15a. Meat inspection 15b. Meat waste 15c. Butcher 16. Changing 17. Production greenhouse 18. Outside production (Bees?)

19. Administration office + meeting 20. Food processing 21. Kitchens 22. Conference + Education 23. External terrace 24. Glazed void 25. Future expansion

Reorganisation As stated on the previous page, the main updates to the basement revolve around the repositioning of the access ramp. This also leads to the relocation of the access stair and some of the parking spaces.

On the first floor the changes revolve around moving the meat processing and inspection facilities to the centre so it can be made visible from within the market. This then results in the slaughter worker changing facilities being relocated. The access to this area has also changed to utilise the public stair.

The second floor has seen the removal of the public changing facilities which have moved to the basement. The reason behind this is to enlarge the conference and educational space.

This allows it to dominate the corner and become much more flexible in terms of programme.

Research Research&&Development Development -- 105

Form Development Form refinement including the squaring of angles

Ramps The top image highlights the final iteration of the form. The subtle change is the removing of the angle to the northern facade. This rationalisation helps to improve the usability of the internal spaces of the café, shop and green house.

The initial reason for the angle was the play on strong and glancing views. The angle allows the building to become visible along the street while keeping the public access along the street. With the squaring of the facade the adjustment of the existing street has allowed the public assess to remain.

The top diagram also highlights the external public space. The green arrow highlights the public flow along the new pedestrianised street.

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The flow then continues under or in front of the covered external space and meets with the new pedestrian avenue.

The bottom diagram shows the continuation of this public avenue. The public avenue links to the town centre and helps to create connections through the Saga Gallerian.

You can also notice the pedestrian access to the underground car parking. The access exits the Saga Gallerian and joins to the public avenue.

The exit also has direct access into the shopping centre. This will also help to reactivate the centre.

Moving on to the ramps, you can see the three individual ramps. The first (from the bottom) is

the ramp down to the public parking. This ramp descends under the end facade of the restaurant.

The second ramp is ascends over the restaurant to the delivery bay. This ramp is primarily used as access for the delivery of animals.

The third ramp bridges Västra Norrlandsgatan and again enters the delivery bay. This entrance is primarily used for the delivery of goods to the root cellar. The ramp can also be used for deliveries to the greenhouse or to the proposed future expansion (dotted grey).

The future expansion connects to the main building via a bridge parallel to the ramp bridge.

Both delivery ramps are also used as exit ramps.

Right top: Axonometric view highlighting the form and relation to public space.

Right bottom: Axonometric view highlighting the ramp interaction with the site.

Research Research&&Development Development - 107

Finalised Form 1:200 Site model showing form and context

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Key 01. Lorry delivery ramp 02. Ramp to underground car parking 03. Pedestrian access down new avenue 04. Proposed restaurant 05. Public square 06. Livestock Lairage 07. Administration oďŹƒces 08. Conference and educational centre 09. Livestock forcing pen 10. Delivery 11. Processing kitchens 12. Slaughter 13. New pedestrian access 14. Circulation tower 15. Processing facilities 16. Outside production 17. Production greenhouse 18. Proposed grocery store

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Research Research&&Development Development - 109

Available Facilities A list containing all of the facilities in the building

Market

Animal

Food Processing

Storage

3 market hall areas External market street Covered External space

Slaughterhouse Animal lairage Butchery Maturing

Smokery Drying Salting Pickling Bakery Commercial Kitchens Cheese making

Root cellar Freezer rooms Cannery Jarring/Bottling Meat Hanging Packing facilities Market storage

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Grown Produce

Eating

Other

Hydroponic Fruits Hydroponic Vegetables Hydroponic Salads Urban honey (summer) Externally grown plants (summer)

Local food cafĂŠ Local food restaurant

Meeting rooms Conference room Education Room Farmers Cooperation HQ Changing facilities Underground parking

Outcome Documentation - 111

Closed Loop Diagram A linked building system with redundancy

Reuse of waste, generation of energy and redundancy built into the system Four major flows There are four major flows within the building system. These include; product flows, waste flows, energy flows and person flows.

The building system is based on the previous available facilities list. The links follow all the various routes various products, people, energy and waste flows which occur within the building.

Often there are secondary flows (shown dotted) which highlight the further development of a primary flow. For example, waste food is sent to the CHP unit. This waste food then become fertilizer for the greenhouse.

There is redundancy built into the system. For example heat is generated from the CHP unit as well as the heat exchanger. Another example is

the volume of waste entering the CHP unit. If there amount of damaged or spoilt food is low, there is still animal effluent and slaughter waste feeding the process.

Something to note with the people flow is the meeting of consumers and producers at the market and at the farmers cooperation (local meetings are to be held regarding food and building matters). These meetings between consumer and producer help to maintain the key drivers behind the building. The maintaining of quality and choice. The meetings also have the ability to discus issues raised from the building transparency. This goes hand in had with the meetings helping to create a transparent process behind the running of the building and matters

regarding wishes towards the food sold.

The diagram also highlights the complexity to the process. It is a interlocking web of process which help to show that one process cannot hide away. Firstly, this helps to promote collaboration between producers and between the public and producers. Secondly, it improves transparency. If processes did not mix in the manner suggested, standards could slip due to a lack of exposure, reducing quality.

The shown graph is a still simplified version of the building picture. For example food processing can be sub divided into the various elements further connecting elements. Extra flows can also be added such as education and water flows.

Right: A diagram highlighting all of the links between the various elements within the building.

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Livestock Delivery

Waste Flow

Secondary Flow

Person Flow

Energy Flow

Local Food Delivery

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Storage

Freezer rooms

Packing facilities

oduce

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Winter (Artificial Light)

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CafĂŠ

Summer (Sun Energy)

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Food Processing

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Outcome OutcomeDocumentation Documentation -- 113

Local Consumers

Export to local business

Design Section Combined heat and power unit

Exhaust Gas

Processing Animal Delivery Organic Waste inc blood and paunch manure

Fertilization Shop Waste

Effluent

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Sold in Shop

Combined Heat Power Unit Digester

Composting

C Gases into energy

A diagram explaining the relationship behind the combined heat and power unit and the various inputs and outputs.

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A semi-closed loop system. Animals in and food out.

Transfer of resources The system of the product flows within the building can be seen as a semi-closed loop.

The system is semi-closed as products come in (animals and crops) and product leave (food and drink sold).

After delivery, the animals are rested for several hours to ensure the best quality of meat. Here, the waiting animals are bound to produce lots of effluent. This effluent is pumped down to the CHP unit. The unit for animal effluent (including slaughter waste) is separate from food waste.

The second CHP unit is for organic waste. The organic waste is initially generated from the

market. Any food which arrives damaged or spoilt is instantly sent to the digester. Any other food which is not sold at the market (and cannot be resold at a later market) first goes to the local store. If it is still not sold here and spoils, it goes to the digester.

nutrients to the crops. Any excess fertiliser can be stored for later or sold to local producers.

The crops produced in the greenhouse are then sold in the shop. Any waste from this process is then sent back to the digester and the process is repeated.

All of the waste food produces gasses which are used to generate heat and power. The exhaust gasses are sent through the heat exchanger as they leave.

Apart from the pumped effluent, the transfer of products within this system use the main freight lift. This is not a problem as all units are in sealed containers. This is also the case for transported food.

A useful by-product from the CHP process is fertiliser. This fertiliser is created from the remains of the digester. The fertiliser is then sent to the hydroponic growing rooms to provide

Outcome OutcomeDocumentation Documentation -- 115 115

Design Section Heat exchanger and related programme

AIR OUT

AIR FLOW

HEAT EXCHANGE

SMOKERY + KITCHEN EXTRACTION AIR IN

CHP EXHAUST

ROOT CELLAR

A diagram explaining the relationship behind the heat exchanger and the related rooms.

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Reusing exhaust air and smoke to preheat incoming air.

Large stack The main principle behind the heat exchanger relies on the stack eect. Air is drawn through the building and up the large tower where it passes through the heat exchanger.

The heat exchanger is visible from street level.

This creates complete transparency within the entire process of the building from animal delivery to the generation of heat.

Air is drawn in through vents at street level and take various routes through the building.

One route sees the air pass through the root cellar. Cool air can pass directly through if needed, however it can be preheated during the

winter or if warmer conditions are required.

This air then joins the stack and is sent to the heat exchanger.

The second route is generated heat from the CHP unit. This heat is produced either from the digester or from the expelled gasses after they pass through the generator. Again, these gasses travel up the stack and pass through the heat exchanger.

A third alternative is to take hot air from the market, animal lairage and oďŹƒce spaces. This hot air again rises through the stack to the heat exchanger.

The final alternative is the collection of hot extraction from the processing kitchens and from the smokery. The smokery is the most visible of the gasses and adds to the spectacle of viewing the heat exchanger in operation. The smokery can run for days at a time so the exchange of warm air can be pretty constant.

The heat is exchanged with incoming cool air and sent back through the building. Primarily the air is used to warm the building during cooler days. The exchanged heat can also help to preheat water so less demand is needed from the district plant.

Outcome OutcomeDocumentation Documentation -- 117

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Semitransparent bridge A last look at the livestock before heading into the abattoir

Hinting at the frequency of animals being slaughtered and the process within.

A last look The livestock is visible while in the lairage.

They are then obscured as they head through the forcing pen. This is due to reasons stated previously (see Animal Lairage and Race).

Taking into account the fact that the animals naturally move towards the lighter environment, the last stage is walled with a semitransparent screen. The animals cannot see through it and get spooked, but a silhouette of the animal

Left: A diagrammatic elevation showing the external facade. A cow passes across the semitransparent walkway to the slaughterhouse. A market goer witnesses the cows final journey.

behind is visible.

This then creates a symbolic passage where people in the entrance well below and in the street can get glimpses of shadows passing as the animals make their last journey into the slaughterhouse.

The screen is made from the same polycarbonate as the facade to the forcing pen.

When standing outside the window at ground level (where the figure is standing) you are able to look accros to the market, up to the animals passing, further up to the processing rooms and down to the changing and parking entrance.

This creates a very dynamic set of views where you can quickly see the many processes happening within the building.

Outcome OutcomeDocumentation Documentation -- 119

Profiled metal cladding - As external facade Processing floor

Gap with hanging chain behind

Tiled wall

Slaughter floor

Timber clad panel

Market hall

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Semi-visible Slaughter Obscured view with a hint of the action behind

An obscured view and a forced journey with a hint of the slaughter process behind.

Meeting your meat As stated many times a key idea behind the project is the transparency of the process.

One tricky situation is the making clear of the slaughter process.

In order to make this process know, a window into the slaughter oor is implemented. The view however is obscured behind a tiled wall.

This tiled wall also acts as a corridor in which the slaughter worker must pass in order to stun the

Left: A diagram showing the internal market hall.

You can see the slaughter house worker passing a tiled wall. A small gap above hints at the action behind.

animal. This passing makes the frequency of the slaughter visible. It also allows the public to see the condition of the worker. Are they clean? Etc. Above this tiled wall is a small gap. This gap does not allow any direct views of the slaughter process. It does however allow you to see the chain suspending the animal. You can then see this chain move along the line as the animal is processed.

This allows the member of the public to imagine the process happening behind.

The red dotted outline shows where a cow would situate when suspended.

The arrows denote the direction of movement for the livestock and for the worker heading to the stunning chamber.

Outcome OutcomeDocumentation Documentation -- 121 121

Structural System Timber and concrete hybrid

Pre cast concrete deck (2) Glulam columns and beams

Secondary floor - Suspended floor various finishes (6)

Tapered insulated roof system.

Gutter behind parapet Prefabricated timber insulated panel.

Window system part of prefabricated unit (1) Profiled metal cladding (4)

Prefabricated concrete insulated panel.

Sliding door system part of prefabricated unit

Secondary floor - Poured concrete Pre cast concrete deck.

Glulam columns and beams (5) Uninsulated concrete root cellar Concrete beam and column - thermal mass and resistance to humidity

Above: A diagram highlighting the structural elements and hierarchy.

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Structural Hierarchy The diagram to the left outlines the structural hierarchy. The main principle behind the structure is a column and beam structure.

The primary columns and beams consist of glue laminated timber. The columns are 300x600mm while the beams are 300x1200 on the lower levels and 300x900 on the upper level.

The structure changes in the basement level (and under the livestock lairage) to a concrete post and beam. The reason for this in the basement is to add thermal mass to the root cellar, resist

the entire building load and to resist humidity changes in the root cellar.

After the creation of the frame structure, precast concrete decks span the 6 meters between the beams. Above this concrete deck is a raised oor which changes finish depending on the programme. This raised oor allows services and data to run beneath and change as the building upgrades.

The roof consists of tapered insulation and falls to gutters behind a parapet.

The facade consists of prefabricated insulated panels which aďŹƒx to the columns and beams. A metal cladding then attaches to the exterior of the prefab panels. This can easily be changed as the building ages. The ground level swaps the lightweight panels for more durable concrete elements. The more durable elements help to protect against ware and tear associated with market life.

The root cellar is uninsulated as this is crucial to how the space functions.

1-3 http://www.timberdesignandtechnology.com 4 http://remash.tumblr.com/image/71987988402 5 http://www.bdonline.co.uk/ 6 http://www.domustiles.co.uk

Outcome OutcomeDocumentation Documentation -- 123 123

Structural System 1:100 Section 01 02

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Above: A 1:100 section showing the structural elements and hierarchy.

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Key

01 - Air depolluting membrane 02 - Aluminium flashing/capping 03 - Tapered insulation (300mm min) 04 - Prefabricated insulated panel 05 - Glue laminated beam 06 - Glue laminated column 07 - Top hung aluminium window system 08 - Pre-cast insulated concrete panel 09 - Aluminium sliding door system 10 - Pre-cast concrete decking 11 - Raised floor system (various finish) 12 - Ventilation extract 13 - Poured concrete screed (recycled glass) 14 - Pre-stressed concrete beam 15 - Concrete column 16 - Concrete lining (thermal mass) 17 - External paving slabs 18 - PPC Aluminium profile sheeting

Roof Build-up

The roof build up consists of a standard single ply membrane detail. The membrane is laid over tapered insulation and follows the manufactures details including recommended up stand, filleted angles and appropriate aluminium capping. A gutter is formed behind the parapet and falls towards the corners. The insulation is 300mm at its thinnest. The single ply membrane consists of a titanium dioxide layer which acts as a catalyst in the process of changing the NOx particles into harmless nitrates1. This reduces pollution for the entire lifespan of the product.

Wall Construction

The prefabricated timber panels consists of plywood lined rigid insulation. The material choice has to have low U-values to surpass the current regulation requirements to achieve high savings in the thermal performance. The inside surface has a vapour barrier and the internal finish varies from room to room. A simple plywood lines the offices and low ware spaces while tiles are located in the slaughterhouse and processing rooms. The market hall and market delivery relies on concrete panels for durability.

The external finish to the upper levels is a polyester powder coated aluminium profiled sheeting. Smiler to that used within agriculture.

Column System

The upper floors consist of glue laminated columns and beams. The beams have large span

capabilities and have a lower embodied energy and carbon footprint in comparison to steel. The beams and columns are connected with steel ‘T-plates’. The columns support beams traveling in both directions. This saves on connections and the doubling up of structures. The basement level uses concrete columns and pre stressed concrete beams to resist the building weight above, add to the thermal mass and to resist the high humidity.

Upper Floor Construction

The upper floors consist of a pre-cast concrete deck spanning (6m) between the glulam beams.

On top of this structural deck is a raised floor.

This allows for services and electrical connections to be easily placed, changed and repaired. The floor condition changes from room to room depending on the function. For example the slaughterhouse consists of a tanked system with runs into a drainage network.

Ground Floor Build-up

The ground floor is similar to the upper floors in terms of the pre-cast deck, however, a thin layer of concrete is added to the deck before insulation and a final screed layer is added. The concrete adds to the thermal mass of the basement and the screed provides a very hard and durable surface to the market. The screed is made using recycled glass aggregates which can save 330% of the energy of traditional screed2.

Basement System

The basement consists of a concrete wall and floor system lined externally with a waterproof membrane. There is no insulating area as this negates the effect and principles behind the root cellar.

Windows and doors

The window system comprises of top hung PPC aluminium units with a wooden internal finish. The exterior aluminium frame makes the windows and doors virtually maintenance free as well as wind and weather resistant. The ground floor consists of sliding aluminium doors to the same specification as above. Aluminium automatic doors are located at the winter entrances.

Internal Walls

Internal walls consist of prefab ply lined elements. They meed with the structural deck below and above. The upper portion of the wall is clad with plywood to tie in with the glulam beams. Prefabricated insulated panels are used to line the internal condition to the market hall.

This is for both sound and thermal transmission.

External Condition

The external ground condition consists of a complete level threshold situation to the building. Sustainably sourced flag stones line the pedestrian areas and pavements with a slot drain separating the street finish to the entrance doors.

http://www.siplast-international.com/environmentDetail/ AirDepollutingMembrane 2 http://www.ecoscreed.co.uk 1

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T

B

B P

P P

B P

B B

P

B P

Contextual Plan Rejuvenating an underused part of the centre.

Rejuvenation of the centre and readying for a future expansion to the north.

Reactivating the corner The proposed building (solid red) is located within the least active part of the town centre.

The town centre proper is outlined with a red dashed line. The semitransparent red fill highlights the portions of the town centre with a higher density of activity. The aim is for the proposal to regenerate this area and bring more life into this forgotten corner.

The green circled areas denote current housing areas which are in close proximity to the market.

These areas will benefit from walking distance to the market and associated facilities. The grey circled area shows the future expansion to the housing areas. Currently, several large apartment blocks are in this area and more are to follow.

This portion of the city is also earmarked for future development.

The map also highlights the locations of bus and parking facilities in the centre. As the diagram shows, the building is in close proximity to

several bus stops (including the central Vasaplan hub) and can benefit from some nearby parking garages areas.

The red highlighting also helps to show the scale of the building. The majority of the building takes up an entire city block with the ramps (and restaurant) spreading out into the neighbouring blocks to the south and to the north.

Left: A plan highlighting the extents of the final building as well as the relation to neighbouring areas and public transport hubs.

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Northern Delivery

ata

n

1

Väs tra N

Ma

gas

insg

2

4

3

Ny

GĂśt

gat

an

gat

Southern Delivery

Sko lgat

an

Main Pedestrian Access

an

orr

lan

dsg

ata

n

Site Plan 1:1250 scale showing the building in context

Site access The adjacent site plan helps to highlight the main site access points.

building and also creates a more generous pedestrian promenade for the building.

Firstly, the delivery access is shown with light grey arrows. There is access from the south and from the north. Both of the means of access are connected to the main highways and follow route currently taken by buses. This ensures that lorries are not driving down currently quiet residential streets.

Thirdly, the creation of a new birch lined pedestrian promenade is created between the southern delivery ramp and the Saga Gallerian.

This pedestrianised area helps to divert the main flow from the city centre (shown in red) towards the building. The alternative route is down the pavement along Götgatan. The addition of the pedestrianised street helps to open up the Saga Gallerian and create flows through. This in turn can help to boost footfall through the shopping centre. A new stair connecting to the parking garage also links the pedestrian promenade to the

Secondly, the path of Magasinsgatan adjacent to the southern delivery ramp has been pedestrianised and lined with birch trees. The trees help to buffer the ramp from the adjacent

shopping centre.

Finally, the northern end of Götgatan has been pedestrianised and lined with birches. This allows for external summer markets and creates a better public relation ship between the proposed building and adjacent retail units.

The site plan also highlights the area denoted for future expansion (green dashed line). The space is currently used for parking and can be transformed into greenhouses if the future need is there.

Left: A plan showing the overall building and adjacent buildings. Flows from the centre and delivery routes are also highlighted.

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Exploded Axonometric A comprehensive view of the entire programme and relationships

Level 03 Level 03 is dedicated to the heat exchanger.

Below the heat exchanger is the technical service space for the goods lift. The spaces are accessible via the main staircase.

Level 02 The second floor is predominately used for the building administration. Here, desk space for all the building workers is provided. This includes space for the farmers cooperative as well as the slaughterhouse, market manager, etc. The administration area also includes toilet provision, lunch space as well as a meeting room and storage.

The level also has a conference and education space. This space is flexible and can hold the farmers cooperative meetings as well as provide an educational space for local school children to visit and learn about local produce and food systems. There is also an attached meeting space for smaller meetings.

The processing spaces and commercial kitchens are also located on this level. This includes the smokery, drying facilities as well as large scale cooking facilities, preserving methods and packaging (jarring and bottling).

Outside of the processing floor is a breakout space for taking breaks or for people from the processing or meeting areas to have quiet discussions outside of their associated areas.

goods lift.

growing rooms. This room also includes a mezzanine which can be used for additional growing and for storage for the shop. Adjacent to the greenhouse is an external growing space for use in the warmer months.

Level 01 Level 01 is dedicated to food and animals. Here the main delivery space is located. The animal lairage and forcing pen connect the delivery bay to the slaughterhouse.

The slaughterhouse encompasses all of the required facilities and is connected to the main

The public staircase to the second floor passes through this space and access ins only granted for the workers via a security access door.

The rear of the building houses the hydroponic

Level 00 Level 00 is dedicated to the public and selling.

A small area is devoted to market storage and delivery.

operation), a café and a restaurant. There is also a covered external space for markets and public activities.

The floor houses the main market hall as well as the everyday shop (for when the market is not in

The selling floor can be divided into three market halls. The high ceilinged main hall, the low

ceiling rear hall and the long hall adjacent the pedestrianised shopping street.

4 entrances for winter use are also located at the corners of the building. During the warmer months the facade can be slid open.

Level -01 The basement level is mainly used for the storage of food in the root cellar. There is also the main changing and toilet facilities as well as the combined heat and power unit.

parking. The existing underground parking garage for the Saga Gallerian is extended to form a large parking area to serve the needs to the building and adjacent area.

The level is also heavily programmed towards

Right: An exploded axonometric view showing the relationship between the main programme elements.

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Heat Exchanger

03 Office 45m

Processing Delivery Ramp 7.5m

02

Terrace Breakout

Conference/Education

Greenhouse Meeting Mezzanine level Delivery

01

External growing

Delivery Ramp

Lairage

Slaughter

CafĂŠ

Forcing pen 15m

5m

Shop Drop off

00 Function room Market Hall

W/C Covered space Dining

Kitchen

CHP Storage

Bar

Freezer

-01

Parking Ramp P

Root cellars

P P

P

Changing

P P

Visitor parking

Permit parking

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01

V채stra Norrlandsgatan

1 C

03 02

2

Magasinsgatan

04

05

06 A

B

07

08

09 3

4

10

Nygatan

Ground Floor Plan 1:500 scale showing the main market situation

Entrances

1 - Northern covered entrance 2 - Entrance from pedestrian access 3 - Southern main access 4 - Magasinsgatan entrance

Stairs

A - Central stair - workers/traders B - Public Stair - all C - Private stair - shop and greenhouse workers

Areas

01 - Future Expansion 02 - Café 03 - Grocery Shop 04 - Northern market hall 05 - Market drop-off 06 - Middle market hall 07 - Main market hall 08 - Forklift/pallet trolley 09 - Void to car park 10 - Covered external space

Level 00 - North The adjacent plan highlights the main programmatic functions on the ground floor.

This also includes a hypothetical layout of a summer market situation. In this instance, a summer market stalls line the pedestrianised street between Nygatan and Västra Norrlandsgatan. The market also utilises the covered external space and the public space in front of the Saga Gallerian.

The internal market situation shows a small scale food market. Here, the stalls are laid out to provide ample space and create flows through the building. Members of the public can enter from several openings created in the sliding doors. This creates an organic flow. Conversely, the market can be set up to dictate the flow. Think Ikea.

It is also possible to freely move between the market hall, the shop and the café.

The café consists of a preparation area and service counter, storage room and toilet facilities as well as a large space for setting out tables.

The shop consists of one large open space so that the produce can be laid out in its entirety.

This is not a traditional shop with lots of food in storage. The products in storage are stored long term in the root cellar until needed. There is a small prevision for shop storage above the greenhouse. This storage is accessible via staircase C or the adjacent lift.

The market drop-off (05) allows market traders to off load produce to the market, the processing rooms or to the root cellar. The space has large sliding doors which allow for many simultaneous deliveries. This space also houses a forklift/pallet trolley and sinks for the market.

Left: The ground floor plan showing a hypothetical market layout. A person flow is also highlighted to denote the freedom within the building.

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Magas

A

B

3

4

Nygatan

01

02

03

04

05

06

5 6 D

07

Gรถtgatan

08 09

10

11

12 13

14

Ground Floor Plan 1:500 scale showing the restaurant and pedestrian avenue

Entrances

3 - Southern main access 4 - Magasinsgatan entrance 5 - Restaurant main entrance 6 - Car parking stair

Stairs

A - Central stair - workers/traders B - Public Stair - all D - Public car park access - all

Areas

01 - Covered restaurant connection 02 - Function space 03 - Saga Gallerian 04 - Green area 05 - Toilet and storage 06 - Dining area 07 - Parking / Shopping access 08 - Bar 09 - Kitchen 10 - Covered refuse and rear staff entrance 11 - Car park entrance ramp 12 - New pedestrian area 13 - Delivery ramp access 14 - Pedestrian avenue.

Left: The ground floor plan focusing towards the restaurant and pedestrian avenue. It is also possible to see the underground car park ramp and associated access stair.

Level 00 - South The adjacent plan highlights the main programmatic functions on the ground floor below the main building. The focus is on the restaurant which links the delivery and parking ramps.

The restaurant has a slender form to maximise the space along the pedestrian avenue. This also maximises the lighting situation and provides all seating with views outside.

The restaurant is split as follows: Firstly, the function space is at the top (02). this space is slightly separated from the main dining to account for the noise often produced by large groups. It also gives the functions a more exclusive feeling. This space also as access to the covered connection. This is useful for the kitchen staff to access the market in adverse weather.

Second is the toilet and storage area (05). This area is separated from the main restaurant for obvious reasons. There is also a green planted area (04) between the restaurant spaces and the toilet

block. This provides additional screening for the windows to the corridor.

The next section is the main restaurant space (06). There is a covered entrance door towards the lower end of this space.

The end of the restaurant is capped with the bar (08). This acts as a formal drinking area in the evenings and a casual coffee area during the day.

Behind the bar is the kitchen and storage areas (09). The kitchen has a covered refuse area (10) to the rear which also acts as staff entrances.

The car park ramp (11) descends under this end of the restaurant. The car park is exited by pedestrians either directly into the market or via staircase 6. This staircase also serves the Saga Gallerian (03) and has direct access into the pedestrian avenue (14).

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01

02

03 C

05

06

04

07

08

10 A

11

12

14

13

15

09

B

16 18 17 20

21

19

First Floor Plan 1:500 scale showing the main building and part ramps

Stairs

A - Central stair - workers/traders B - Public Stair - all C - Private stair - shop and greenhouse workers

Areas

01 - Future expansion 02 - Northern delivery ramp 03 - Greenhouse delivery 04 - Void over entrance 05 - Growing area 06 - Mezzanine / storage 07 - Void over entrance 08 - External growing space 09 - Delivery area 10 - Slaughterhouse 11 - Butchery 12 - Waste 13 - Meat inspection 14 - Cold storage 15 - Worker changing 16 - Void over entrance 17 - Forcing pen 18 - Small livestock lairage 19 - Large livestock lairage 20 - Adjustable & moveable offloading ramp 21 - Southern delivery ramp

Level 01 The first floor is dedicated towards delivery, animal processing and food production.

the growing production when they enter the building.

To the north is the greenhouse and the area earmarked for future expansion. Deliveries to the greenhouse (not frequent) can unload into a designated buffer area (03). Here, deliveries can be stored and sorted prior to using. The greenhouse is split into two levels. The lower level is solely growing. There is an upper mezzanine used for additional growing and for storage.

Currently this level only extends to half of footprint. This is to allow for taller plants to be grown. If this situation is not required the mezzanine can be extended.

The main building area to the south acts as a loop system. Animals are delivered in the lower corner via an adjustable offloading ramp (20). They then pass through to the animal lairage (18+19).

After resting for a few hours they are moved to the forcing pen (17). From here they are then fed into the slaughterhouse (10).

A large sliding door opens to the outside (08).

During the summer months, extra space can be used for plants and products such as honey production. Voids over the entrances (04+07) allow members of the public to look up and see

Workers of the slaughterhouse use staircase B to access the changing facilities via a security controlled door. After changing, the workers pass through a boot cleaning solution to help maintain hygiene standards.

The animal is then processed and exits to the goods lift at the top. Either back to the delivery area for export or down to the market or storage areas.

Left: The first floor including animal lairage,forcing pen and slaughter. The greenhouse is also located to the north.

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01

04

02 03

05

06

A

07

08

B

15

14 13

09 12

11 10

Second Floor Plan 1:500 scale showing the second floor and roof situation below

Stairs

A - Central stair - workers/traders B - Public Stair - all

Areas

01 - Future expansion 02 - Office meeting area 03 - Storage 04 - Smokery/Drying 05 - Preserving/Large scale cooking 06 - General processing area 07 - Commercial kitchens 08 - Breakout space 09 - W/C , kitchenette and chair store 10 - Meeting room 11 - Conference/education space 12 - External terrace 13 - Staff room 14 - W/C and kitchenette 15 - Office

Level 02 The second floor is dedicated to office, meeting and processing.

The left hand side above the delivery area is set for the office (15) and associated facilities. This includes a meeting space (02), storage (03) and a staffroom (11). The staffroom has direct access to the external terrace (12) as does the conference area, albeit via an adjoining corridor.

The conference room (11) also functions as an educational space. When the conference chairs are not needed they fit into a storage area located in the toilet and kitchenette space (09). This space also helps divide the large room into a meeting space.

The conference and educational space is connected to the public stair B and adjacent breakout space (08). Here people from the conference and processing rooms can take a break or have meetings away from their retrospective spaces.

The processing area has direct access to the goods lift. The processing space is divided into 4 main areas. The first area is the smokery and drying ovens (04). This space has its own preparation area and is partially screened from the main area.

The second area is the preserving and large scale cooking area (05). This area consists of large vats for salting, pickling and curing as well as cooking in large volumes. The area has its own preparation area which doubles up as a packing facility (bottling, jarring etc). The next area is the commercial kitchens (07). There are three divisions which can run as independent small units or group together to form a larger unit. The kitchens include commercial specification hobs and ovens as well as all the utensils required. The final area is for general processing (06). The area consists of moveable tables and storage elements containing additional processing facilities. This includes such items as sausage makers, pasta machines etc. These elements are moveable as they can also serve the other cooking areas. This area is mainly used as communal spaces for the other cooking areas.

Left: The second floor including the administration offices, conference rooms and processing facilities.

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04

02

01

03

A

A

02

06 04 07

05

Third & Fourth Floor Plan 1:500 scale showing the roof access and heat exchanger

Stairs

A - Central stair - workers/traders

Areas

01 - Lift technical area 02 - Roof access 03 - Heat exchanger 04 - Glazed roof 05 - External terrace 06 - Skylight above stairwell B 07 - Glazed ceiling above entrance void

Far Left: The third floor plan showing the access to the roof.

Near Left: The fourth floor showing the heat exchanger and access.

Level 03 & 04 The two upper floors are solely dedicated to the tower.

The third floor has access to the roof for maintenance (02). These doors are discrete and blend into the external cladding. The level also houses the lift technical plant area. It is accessible via an external hatch or via a ladder from the room above.

The fourth floor houses the heat exchanger. The

full extents of the heat exchanger are shown on the drawing, however there is access space for maintenance at person level.

The fourth floor plan also highlights the skylights below. The large glazed roof over each of the market halls are subdivided into smaller sections.

The windows fall towards central channels and water is guttered away towards the greenhouse.

There is a possibility to collect this water to be used into the system.

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B

04 01 02

03 05 08

A

06

07

13 B

12

11

10

09

D

14

17

D

15

15

16

16

Continuation of cut drawing

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Basement Plan 1:500 scale showing the basement and underground parking

Level -01 The main function of the basement is for the sustainable storage of local food. This is achieved through root cellars which rely on thermal mass.

There are 6 conditions for the root cellars but this is easy to change if future needs require.

Each section has controllable air flow. This allows the humidity and temperature to be varied accordingly. The current sections are as follows: The first (02) is the warmer environment. This is the first stage root vegetables such as beetroot need to be kept in to ensure a long life. The environment usually has a higher humidity than the other areas.

Stairs

A - Central stair - workers/traders B - Public Stair - all D - Public car park access - all

Areas

01 - CHP units 02 - Root cellar condition 1(warmer environment) 03 - Root cellar condition 2 (cool environment) 04 - Root cellar condition 3 (dark long term) 05 - Root cellar condition 4 (short term) 06 - Root cellar condition 5 (long term pallets) 07 - Root cellar condition 6 (cheese & dairy) 08 - Access void 09 - Car park entrance (void above) 10 - Male & Female changing / toilets 11 - Freezer storage 12 - Forklift / Storage / Maintenance 13 - Market storage for rent 14 - Public parking 15 - Car park entrance ramp 16 - Permit parking 17 - Extent of restaurant above

The second area (03) is a cool environment. This is perfect for preserved foods in bottles and jars as well as cured meats.

temperature and humidity to the other areas. It is also possible to store some cured meats and other products here which does not effect the dairy produce.

It is also worth noting the freezer store (11).

Here producers can rent space for the long term storage of produce. This can range from meat and fish to prepared meals and ingredients for the processing area.

The basement also houses the toilet and changing facilities (10) for the market and processing rooms. There is both a male and female section including toilets, showers and changing areas with lockers.

The third area (04) is the dark long term store.

This is set far back into the cellar and is away from daylight and temperature changes by the doors. This is perfect for the storage of vegetables after the main harvest of the year.

Behind the freezer section is an area for forklift and pallet trolley storage (12). The space can also be used for maintenance and the short term storage of large items. This space is adjacent to storage cages (13) which are for rent to market traders. Here frequent traders can store their equipment and stalls.

The fourth area (05) is for the short term storage of items which are to be sold frequently. There is direct access to these items and it is in close proximity to the door.

The rear corner houses the two combined heat and power units (01). They feed off of the waste products to generate heat and power for the building.

The fifth area (06) is for long term pallets.

This area is straight opposite the main door so manoeuvring a forklift / pallet trolley is made easier. These pallets can contain anything from bags of flour to canned items to pallets of potatoes.

The car parking garage is also located on this level. The space is primarily for visitors (14) to the building (as well as the adjacent Saga Gallerian or town centre) but there is also a permit (16) only section. This section for workers of the proposed building, the adjacent Saga Gallerian (this car park is the extension of their existing car park).

The sixth and final area (07) is dedicated to cheese and dairy. The area is kept at a different

Left: The basement level includes the root cellars, CHP unit, changing facilities and the underground parking area.

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East Elevation 1:500

Key

MARKET

01 - Saga Gallerian 02 - Covered external space 03 - Market hall 04 - Entrance from pedestrian access 05 - Västra Norrlandsgatan 06 - Existing parking area / Proposed expansion 07 - Café entrance 08 - Market drop-off 09 - Restaurant 10 - Parking ramp

01

02

CAFÉ LOKAL

06

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05

07

08

Top: The east elevation highlighting the main market access from the pedestrianised street.

Also visible is the delivery ramps and the covered external space

MARKET

04

05

06

West Elevation 1:500

NEPMAR GNARUATSER

02

09

10

Bottom: The west elevation showing the delivery and drop-off area. The restaurant and delivery ramps are also visible Outcome OutcomeDocumentation Documentation -- 145 145

South Elevation 1:500

MARKET

01

MARKET

02

03

04

05

Key

01 - Magasinsgatan 02 - Magasinsgatan entrance 03 - Market hall summer entrance 04 - Southern main access 05 - Pedestrian access / market street 06 - Shop summer access 07 - Northern covered entrance 08 - CafĂŠ

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Above: The south elevation highlighting the covered external space, the livestock lairage, forcing pen and conference space above. The section through the delivery ramp is also visible.

North Elevation 1:500

MARKET

05

06

07

08

01

Above: The north elevation highlighting the shop, cafĂŠ, greenhouse, processing and delivery area. The section through the delivery ramp is also visible.

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Long Section 1:500

RESTAURANG RAMPEN

01

02

Short Section 1:500

09

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10

11

12

13

14

0

03

04

05

06

07

08

Key

01 - Parking ramp (dotted) 02 - Parking garage 03 - Freezer room 04 - Void to root cellar 05 - Root cellar 06 - Shop (greenhouse above) 07 - V채stra Norrlandsgatan 08 - Parking & future expansion 09 - Magasinsgatan 10 - Storage area 11 - Freezer room 12 - Changing room 13 - Public stairwell (B) 14 - Pedestrian street

Top: The long section highlighting the relationship of the voids and ramps.

Bottom: The short section showing the main market hall

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Meeting Your Meat Livestock waiting above the external market space

Above: As you walk under the covered external market space you cannot help notice the livestock above.

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The promotion of local produce through transparency and emphasis on quality; not price and quantity.

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Above top: The market hall at dawn preparing for the day ahead.

Above bottom: The market day in full swing. People flock to browse the selection of local produce.

Evolving spaces Morning set-up to daytime market

The morning wakeup During the darker hours (which amounts to the majority in the winter) the building acts as a subtle machine. The building is dark apart from the various processes in operation. These areas act as light beacons bringing activity to the area.

In the distance you can see the greenhouse lights giving off a subtle glow. The office lights can be seen to the left. The market and the animal forcing pen has a low lighting during preparations for the upcoming day.

At street level you can see various vans dropping off goods to be sold in the market. A lorry is delivering produce to be sent to the processing rooms and long term storage in the root cellar.

A thing the building tries to avoid is becoming an eye sore and nuisance during the antisocial hours. Despite there being mainly offices and commercial units in the adjacent properties, a few apartments exist.

Due to this fact the night time lighting conditions need to be subtle and not overly bright. The market day deliveries are primarily situated on Magasinsgatan where no residences exist. Deliveries on the other facades have the ability to open the facade and reverse right up (or even into) the building. This improves the condition for the sellers and the local residents.

The daytime bustle A prime goal with a market is to create a sense of happening, a bustle. If the market was confined only to the inside this street activity will be lost.

The pedestrianisation of the streets adjacent to the building help create new public space to facilitate outdoor activities. You can see the current road is diverted around the corner to avoid passing through the market.

The market hall is dedicated to local produce

primarily related to food and drink. Non local products can be sold in the outside streets. The can piggyback the success of the market and in turn create this external excitement.

Local producers can still sell outside. For example people grilling and cooking food to sell can in this outside space. The smells and sounds of cooking food will generate excitement and also help to promote the area.

As mentioned before, the covered external space can be utilised for external markets during days of poor weather.

From this main corner it is also key to notice the production and processing facilities are still visible. When you arrive at the space you are sill confronted with the movement of animals. You can see the delivery ramp in the distance and the green house to the rear. Meeting and processing rooms are also visible from this corner.

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North Facade Local shop and production facilities

Visible process This image is looking towards the northern facade along V채stra Norrlandsgatan.

The three initial things to notice in the visualisation is the lorry bridging the main road, the chimney producing smoke and the hydroponic green house.

The delivery bridge provides access from the north and connects to the main highway via

Magasinsgatan. The bridge creates a further connection to the city grounding the building within the neighbourhood.

The smoke is being released through the chimney integrated in the tower. If you look closely you can see the smoke behind a glazed panel. Here, the process of heat recovery is made slightly more visible. This connects further back to the theme of transparency of all processes.

The greenhouse and the internal processes are visible from the street. This helps to create a sense of interest to the area. These produce are sold in the shop below. The shop is accessible via the street directly during the summer months or via the common building entrances during the colder months.

The concrete facade adds durability and contrast against the metal facade above.

Above: A visualisation of the north facade showing the shop entrance, the greenhouse and delivery ramp in the background.

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West Facade Café and delivery access

Activating the north This visualisation shows the main entrance from the north. This is the view of the building many people will see when visiting from the new developments in the city.

The café is located on the corner to help activate and liven the space. The cafe is accessible directly from the street in the summer and from the shared entrance in the winter. The café has direct connections to the market hall and to the

Above: A visualisation of the west facade showing the entrance to the café, grocery store and delivery access. The tower can also be seen producing smoke from the smokery.

shop; where produce is purchased to be created into local menu items. Food can obviously be purchased from the market hall. The buying and selling of local market produce is a main stipulation in the contract for the café.

The view also looks down Magasinsgatan. Here you can see the market day drop off area. In this instance a van is dropping off some produce to be stored in the root cellar for later months.

Above this drop off is the main delivery area. This space allows two lorries to pass each other. The facade is clad with polycarbonate to facilitate transparency within the process.

If you look closely you can also see a glimpse of the second delivery ramp to the south.

Above the delivery bay is the administration offices.

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Pedestrian Avenue Restaurant, covered external space and main entrance

A sense of convivality One feeling the current site situation has is a sense of banality. Nothing is happening and there is no excitement. The creation of a restaurant selling local food can help to change this area into more of an evening destination and rejuvenate the site.

The restaurant links the ramp down to the underground parking and the ramp up to the delivery bay.

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During the warmer months the restaurant can spill out on the newly created pedestrian avenue.

Here diners are confronted with the animals they may dine on in the future.

The animal lairage is located at the end of the avenue. Here, large windows allow people to see directly into the animal pen. This ensures high standards are maintained in the animal welfare.

The making visible of the slaughter process is

something very non-Swedish and raises a lot of controversy.

Above the animal holding pen is a external terrace which separates the administration oďŹƒces and conference/educational space.

Below the animal storage space is a covered external space which can be used to hold external markets on days with poor weather.

Above: A visualisation showing where the pedestrian avenue meets the public square. The local restaurant spills out onto the street creating atmosphere.

South Facade Meeting your meat

Seeing the process flows The first thing you notice is the cows standing in the building. Apart from the thin barrier separating the animals from the glass, the windows look identical to those of the remaining building. This helps to create a shock factor when viewing the building for the first time.

slaughter. Here the animals are not visible, but the workers are clearly visible moving the animals along. This transparency also helps to maintain animal welfare standards as the workers are less likely to mistreat animals if they are being watched from the outside.

To the left of the animal holding pen you can see the lorry delivering the animals, to the right you see the forcing pen sorting the animals for

Above the animals local producers can be seen participating in local meetings/conferences as part of the farmers union.

Above: A visualisation of the south facade. Here you can see a lorry delivering produce. You can also see the livestock waiting to be slaughtered. This space sits above an external covered space.

Below the animals the covered space can be utilised for external markets.

You can see a small weekday market taking place within the main hall behind. During the winter months the main access is from the corner access points to help maintain a warmer internal temperature to make market selling comfortable.

The market hall is kept at a cooler temperature to help preserve the food on sale.

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Main Market Hall Visible processing and direct external access

Visible yet hidden slaughter The main market hall is a generous space equating to three storeys. From this main market hall you are able to see all of the programme associated with the produce purchased in the market.

From this view you can see the animal in the lairage to the right. Straight ahead you are able to see partly into the slaughterhouse. Here, a tiled wall obscures the view of the activity behind.

The slaughterhouse worker must walk past this

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window in order to reach the stunning chamber.

You then get a glimpse of the chain moving from right to left in the small gap visible above the wall. This chain suspends the animal via its hind led throughout the entire process. You do not see anything, just the suggestion of moment through the chain.

Moving further across you see the meat inspection room then the butchery section. This

area is dedicated to the larger butchery, smaller cuts are processed in the shop.

Above the animal oor you are able to see the processing rooms where local produce is converted into other products for sale or export.

These products are derived from recent deliveries or products taken from the root cellar.

Lower down you get view through the market.

Above: A view of the main market hall. Here you can see into all of the production and processing rooms. Note the slaughterhouse worker passing the window on his way to the slaughter floor.

Transparency of process The view from the opposite angle has the same principles.

The small livestock section is visible as well as a semitransparent view of the delivery bay.

Below a glimpse of a delivery from the drop o and market day storage is visible. The adjacent buildings behind are visible as well as the activity of the outside market under the

Above: The main market hall from the opposite angle. Here you can see the delivery, the office and conference spaces as well as the livestock waiting to be slaughtered.

covered space. The top level provides views of the administration oďŹƒces and conference room. It is also possible to see the glazed walkway separating the two spaces and providing access to the external terrace.

The market hall does not have a fixed plan.

Market stalls are curated by the administration or they are left to develop on their own. The space is large and open allowing for a diverse range of programme.

There is also a slight view to the right of something happening down below. Here, a view down into the root cellar is visible.

This adaptable space also lends itself for alternative uses if the use for the building evolves in the future. One possibility is to hold events when the market is not in operation.

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The northern market hall. Notice the workers picking fruits in the hydroponic growing room above. You can also see through to the cafĂŠ to the left and the shop straight ahead.

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Root Cellar A visible hint towards food storage

A hint of what is behind The root cellar works on the principle of thermal mass to keep the produce stored within at a stable temperature and humidity. Due of this fact, most of the spaces are obscured from view.

It is possible to see parts of the storage facilities at the periphery. At this location high thermal performance semitransparent glazed screens oer a glimpse of what is stored behind. The majority of the produce is located well back in

the dark and cool environment. The root cellar is split into separate sections for the dierent food requirements for temperature and humidity.

The root cellar is connected to the rest of the building via the large goods lift. This lift also accommodates small forklift trucks to help with the moving of pallets of produce. Due to the working nature of the space the walls are concrete to increase durability. The concrete also helps

with the thermal mass and does not react to changes of humidity as timber would.

The void allows both a view down into the space as well as providing natural light into the space.

The root cellars are naturally ventilated by the stack eect created by the large tower.

Above: A view down into the root cellar. Here you get a glimpse of how the produce is stored short term and long term.

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Northern Market hall (previous page) Visible food production and café

Linking delivery, café, restaurant, street access and adjacent market halls.

Connecting many spaces The northern market hall has the same footprint as the main market hall. The only difference being the height of the glazed roof. This lower space is more intimate.

the delivery and market drop off area. This gives the café a connection to the market and the ability to see the activities happening but at the same time provide a little separation.

processed further. From the opposite angle you can look up and see into the meet processing area and the smokery and associated processing rooms above.

From this market hall you can see directly into the local shop. The shop can be closed off behind glazed screens or opened up into the market.

From this market hall you still have the ability to look up through the glazed roof and see production and processes. From this view you can see the hydroponic greenhouse with workers picking fruits to be either sold in the shop or

Another thing to mention is the transparency in the market. From within you can see through all of the areas into the surrounding streets as well as into all the other functions within the building.

The café is also visible from the market through

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The grocery store sells local produce when the market is not in operation. The space is connected to the street, the cafĂŠ and the market hall.

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Café Connecting spaces and making market life visible

Separation and integration This visualisation inside the café looks towards the south. You can see a screened view of the activity happening within the delivery and drop off area for the market hall. In this instance you see a van parked and a man delivering a box of produce to the market.

From the café you also get views of the old timber buildings along Magasinsgatan and a view into the northern market hall.

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The café has two main access points. The first is from the common entrance (left in this picture) and the second is a direct access from Magasinsgatan.

The common access connects the café to the market and the local store. This entrance is used in the winter months and the two door system helps to maintain temperatures when the outside is constantly negative degrees.

The second direct street access can be used in the warmer summer months. The sliding doors create the ability to completely transform the space and open it up to the outside. There is then the possibility to have some external seating. The café has a generous high ceiling of 5 meters which reflects the ceiling heights of the other spaces in the building. The service counter, preparation area, store room and toilet is located behind.

Above: A visualisation of the café. The space has access from the market hall as well as the main street. You can see a blurred view of market deliveries behind a semitransparent wall.

Grocery Store (previous page) Selling market produce out of hours

Giving local producers more ďŹ nancial security and cutting down on unsold produce.

Selling local food The main premise of the grocery store is to sell local produce when the market is not in operation. Firstly, the market system has an estimated 30% food waste from either damaged food or food which is not sold. The damaged food is sent to the energy generation unit while the not sold food can be sent to the shop.

create a new product with a further shelf life.

The food can be sold directly at a reduced price of further processed in the processing rooms to

This approach is supplemented with direct deliveries from local producers as well as food

The store gives the local producers financial security. Waste is no longer lost profits. As long as the seller is part of the cooperative, they have the option to sell the left over produce to the shop which then makes a small margin on the produce.

produced in the hydroponic greenhouse above.

The hydroponic greenhouse gets nutrients from fertiliser created as a by-product from the energy generation unit. So waste food becomes new food.

The shop also utilises food stored in the root cellar. When farmers harvest the main crop it is sent to the root cellar for long term storage. The store then sells this produce over the year.

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A view looking south towards the main market hall. Here, the glass facade is open and a direct connection to the street outside is create. Outside, less frequent summer markets occur.

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Livestock Bridge A space where multiple activities are visible

A well connected space with a sense of movement created by the passing livestock.

Silhouette The adjacent image highlights the livestock bridge. While passing along the pedestrianised street or leaving the market, a simple glance up can reveal the silhouette of cattle waiting for slaughter.

The separating wall is created from a frosted polycarbonate. The wall must not allow the animal to see out, but let enough light in to encourage forward movement into this area (see

forcing pen section earlier in this book). The build up of the wall should also ensure maximum sound resistance. The cattle should not be spooked from noises in the market.

The void in which the livestock bridge has many other connected views. Looking down reveals the car park entrance and subsequently brings natural light down to the basement level. Secondly, looking up above the livestock reveals a glazed

walkway separating the main staircase to the conference and meeting area. The kitchens are also located behind this walkway. It is also worth noting that the market is obviously visible across the entrance way.

From this position you can also see the restaurant and delivery ramp in the background. Beyond the ramp, the oďŹƒce building behind is visible.

Right: Cows waiting for slaughter. The final section on the route to the slaughterhouse. A sliding door separates the cows from the squeeze chute.

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Conclusions A reflection on spatial, social, environmental and cultural impacts

Final Thoughts

I think the adjacent image sums up the outcome of the building proposal. Meeting your meat does not have to be a questionable encounter.

The slaughter industry (and the food industry in general) is seen as something ‘hush hush’.

The general public are often left out of the loop.

Without a say.

The proposal aims to turn this notion around.

Meeting your meat – and I use this term as a generalisation for food as a whole – should be celebrated. The whole process should be made visible, free from scandal and hidden process.

I feel the proposal achieves this somewhat.

The entire system from delivery to slaughter, processing to selling is visible. If something is not happening how the public feel it should, it can be seen. It should be sorted. The meeting spaces allows this dialogue to be created.

Below are four headings concluding the spatial, social, environmental and cultural aspects of the project.

Spatial Impact

The spatial impact is something hard to conclude.

It comes down to pragmatic approaches and personal opinions. I feel the building is both rational and unconventional.

Lets start with the rational. Firstly, the building fits to the Umeå block typology in terms that it fills a city block (albeit a small one) in a similar density to other buildings in the centre. The building juts out slightly from this rigid block to create visible sections down the long avenues.

The building height also conforms somewhat to that of the surroundings. It is not a flat pancake or a monster skyscraper. The tower does however speak out against the neighbourhood; yet this falls well below the height of taller buildings in the centre.

The spatial qualities of the external areas have been greatly improved. Large pedestrianised zones have created a generous feeling with the ability to provide new social interactions.

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Moving on to the unconventional. The main spatial challenge was locating the delivery on the first floor. The main reasons for this was to separate the animal holding pens from the street and still have a transparency of the process. The resulting situation has led the building to having two large ramps which extend over the adjacent roads. Personally, I feel this adds to the building and helps ground it into the neighbourhood. It also adds something of the unusual. A talking point in the city. Lorries are seen delivering overhead.

Social Impact

The social impact is slightly more conventional.

It is something which has been stated many times throughout this project. People have a space to meet and interact regarding the food they consume. This is both in terms of sellers and producers collaborating, as well as consumers interacting with the producers. The market hall itself is the major facilitator of this. Social interactions also happen within the meeting spaces and public spaces outside. The new local food restaurant also aims improve social interactions.

A further point to mention is the situation of the proposal. The site choice aims to regenerate an underused portion of the town centre. This arguably has an equal social impact to the previous statement.

It can also be seen that improving the local food market will directly improve the local economy and well being of the local community.

Environmental Impact

The environmental aspects have probably been mentioned even more than the social impacts throughout the research. A concise list is as follows; root cellar; heat exchanger; combined heat and power; stack effect ventilation; local produce means less food miles; locally grown produce; timber hybrid construction; reuse of waste food. As the list suggests, there are many smaller sustainable elements to the project. As

a whole they amount to an entire sustainable process. For what the building consumes in a non-sustainable manner it can save in terms of transportation, processing and storage energy from non local sources. Who knows, seeing the meat process may even create a few more vegetarians. It all adds up.

Cultural Impact

The cultural impact can be seen in two ways.

Firstly, the educational facility can help to teach children at a young age the importance of locally grown and sourced food. This Is also the case for the conference spaces to a degree. The second cultural impact can be seen as the building completely reversing the normal Swedish cultural thoughts on slaughter and food production.

The transparency may controversial, but this is the reason. Highlighting every process opens peoples eyes to every aspect behind their food.

For example, the making visible of the smoke in the heat exchanger can help to highlight the large amounts energy used in processing food.

The greenhouse conversely can show how reusing waste can generate benefits. Maybe people will start composting and growing their own food at home?

Close

A closing thought is that the building can be seen to address the two opening issues. The building provides new choice within the market. It also addresses the quality of produce sold in Umeå.

The building by itself is not going to have a major impact in the local food statistics. However, it can be seen as a prototype, something which can spread overtime. If every city had one or two of these buildings (working in conjunction – slaughterhouses do not need to be doubled up) instead of a hand full of supermarkets, maybe the food industry would be seen as more sustainable?

Maybe local economies would flourish? Maybe more local jobs would be created? I could go on.

Right: A man is meeting his meat. Not by chance at a bus stop like before. Here, the meeting seems underhand; much like a dodgy meeting in a darkened car park.

Meeting your meat doesn’t have to be a questionable encounter.

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

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