Urban Food Factory - Master Dissertation

urban food factory

master dissertation julia ceuppens

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KU Leuven, Faculty of Architecture, Campus Sint-Lucas Ghent Belgium Master Dissertation Academic year 2021-2022

Author Julia Ceuppens

Academic promotor Luc Eeckhout

thank you

First of all, I would profoundly like to thank my promotor, Luc Eeckhout, for the continuous support, remarks, and inspiration for this masters thesis, being there each week to help us get closer to this result.

I would also like to thank my parents and sisters, for encouraging me throughout the whole process of the thesis and academic trajectory.

Lastly, I would like to thank my friends, for supporting me up to this point whenever needed, keeping me motivated.

abstract Agriculture is one of the oldest occupations in the world, the main source of livelihood for many. Maintaining a productive, diverse, ecologically and socially sustainable agriculture sector has long been a priority to ensure healthy and nutritious food is available for all. However, long food chain systems today are vulnerable to, and moreover contribute to environmental changes that threaten their sustainability. The ability to produce, harvest and gather crops in sufficiency for the ever-growing population is pressurised by climate change, reducing crop yields and the availability of arable rural land, raising the instability of food supply possibilities. To fulfill the increasing food demand, reintegration of agriculture in an urban context will be needed.

By zooming in on the city of Ghent, it became clear that there has been increased focus on its food system in the past years. Seemingly, there is still a struggle to incorporate innovative agriculture methods into our urban habits. Developments remain small scaled, resulting in minimal impact on actual quantities of food production, and nominal impact on the cities ecological footprint in the domain of agriculture. Therefore, the challenge is to intertwine agriculture in the city on a larger scale, to be able to feed the future generations and obtain a sustainable, short chain food system.

The aim of this thesis was to explore a possibility for a pilot project for urban farming, in combination with community oriented activities and functions, at the site of the Oude Dokken. As a result, an urban food factory, in the form of a social greenhouse, was developed, that interacts and connects with the site, the community and the city through food, and supports the evolving food system of Ghent.

contents 011

part 1

/

analysis of Ghent and its local food network

031

part 2

/

the impact of agriculture and food

045

part 3

/

conceptual framework / food produce at the Oude Dokken

012 016 020 029

032 034

046 056 071

a brief history going climate neutral food system on a local level achieving a strong farming environment

agriculture and its challenges food facts

from industrial harbour to vibrant urban living a place for food cultivation a new link in the short food supply chain of Ghent

071

part 4

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design proposal for an urban food factory

109

part 5

/

the detail

125

part 6

/

references & bibliography

072

110 123

127 128 132

a social greenhouse

detailing the urban food factory conclusion

references bibliography list of figures

1

analysis of Ghent and its local food network

a brief history Ghent is one of Belgium’s oldest cities and the historic capital of Flanders. It is in the Roman period the community began to grow significantly on the confluence of the Rivers Scheldt and Leie, which is know today as the Portus Ganda. By the 8th century the city had developed into a walled trading post around the abbey of St. Bavo, with a harbour on the banks of the Leie, now known as the Graslei.

By the Middle Ages, Ghent was one of the largest cities of Europe, flourishing as a well known trade center as a result of cloth production and grain exchange. Due to the influence of industrialisation, the medieval city was bursting at the seams. Ghent had become an overpopulated industrialised city by the end of the 19th century, partly due to the canal Ghent - Terneuzen.

The city gates disappeared and new neighbourhoods were built outside the former city walls, growing out to become what Ghent is now.* Today, Ghent is mostly well known for its canals, persisting medieval character, large public squares and marketplaces. However, in the past decade, it has also gained recognition for transforming its local food system. The city has taken bold steps to obtain a more local, sustainable and resilient food system, decreasing food waste and improving access to food for everyone.* By virtue of these initiatives, the city has won several awards for its food system, and became the veggie capital of Europe in 2017.

abbey of St. Bavo

*(Stad Gent, n.d.-d)

*(GHENT EN GARDE: TRANSFORMING THE FOOD SYSTEM, n.d.).

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fig 1. map of Ghent and its canals

013

1 / the city of Ghent and its local food network

014

015

going climate neutral It is Ghent’s ambition to become a climate neutral city by 2050, meaning there will be zero net emissions of man made greenhouse gases such, as CO2 and methane, in the city. In addition, its aim is to create a city which is able to cope with the consequences paired with climate change, such as drought and flooding.

Ghent as a Climate City brings together all local residents, schools, companies, institutions and government instances collaborate to shape this climate neutral future. These instances combat climate change in small- and large-scale projects, in 5 different domains: 1. future proof buildings 2. sustainable food 3. renewable energy 4. urban green 5. clean mobility

The city’s objectives and actions have been compiled into action plans in different phases, currently being in phase 3: 2020 - 2025. The next major goal is to make the city climate proof by 2030, through softening grounds (i.e. removing asphalt), placing more greenery and creating room for water.*

2009 start climate action plan climate plan 1

2020

2030

-20% CO2

minimum -40% CO2 + Ghent climate proof

climate plan 2 climate plan 3

fig 3. timeline going climate neutral

016

*(Gent Klimaatrobuust 2030, n.d.-c).

in

2050 Ghent climate neutral

Additionally, Ghent aims to achieve a reduction of 40% of all CO2 emissions by 2030. However, in the current trend, it is clear that the reduction at the moment is insufficient to reach this objective.

1800

kton CO2

1600 1400 1200 1000 800

objective climate plan

2005

measured value trend

2025

2030

fig 4. kton of CO2 produced in Ghent

60% 50% 40% 30% 20% 10% 0%

2005

2010

2015

2020

2025

2030

fig 5. self sufficiency rate of Ghent

1 / the city of Ghent and its local food network

trend

2020

017

measured value

% renewable neergy production

objective climate plan

2015

Moreover, the city is focusing on production of renewable energy, with a goal of a self-sufficiency rate of 50% by 2030.*

self-sufficiency rate % of local renewable energy production in Ghent compared to the household energy consumption *(Going Climate Neutral: Where Are We Now?, n.d.)

2010

1

3

2

4

5 7

8

14

9

13 6

10

12

11

18

15

19 16

17

20

adjust Ghent to climate change -40% CO2

018

fig 6. Gent Klimaatstad goals

2

Ghent’s homes use 30% less energy in 2030 the city helps inhabitants isolate homes well and use renewable energy

renewable energy 3 4 5 6

doubling amount of solar panels by 2025 +100 MW wind energy by 2030 gasless heating by 2050

expanding heat network

companies 7

8 9

the city of Ghent helps Ghent’s entrepreneurs who make their buildings energy-efficient and who use renewable energy

the city of Ghent saves 3% of energy yearly on its own buildings climate neutral harbour

transport 10 11 12

less car use, more use of public transport, bike, by foot

Ghent invests in sustainable urban distribution

the city invests in electric mobility and car sharing opportunities

13 14

strengthen small-scale circular initiatives in Ghent

upscale circular economy together with the Cleantech Cluster in the region of Ghent

food

together with De Voedselraad, the city of Ghent continues to make the food system more sustainable: 15 16 17

Ghent’s inhabitants eat more plant-based

Ghent’s inhabitants purchase more short chain products less food is wasted

climate adaption

adjusting Ghent to heat, drought, heavy rainfall 18

less hard surfaces

20

rainwater reuse and infiltration

19

more greenery

1 / the city of Ghent and its local food network

1

circular economy

019

energy-efficient living

food system on a local level Food is one of the main categories to making Ghent a climate city, as it plays a major role in the city’s ecological footprint. Especially the production of meat has an impact on the greenhouse gas emissions, but also transport, storage, preparation, farming techniques and waste production contribute to a great deal of the pollution. Therefore it is the city’s goal to take on leadership in the expansion and implementation of a more local, sustainable food strategy.

Ghent en Garde Worldwide, Ghent is a front runner in food governance. In 2013, Ghent launched its own food strategy, as first in Belgium, under the name of ‘Ghent en Garde’. A plan was formulated to obtain a more sustainable food strategy for the city, for the entire food chain: from production, to processing, distribution and waste handling. The organisation works with 5 strategic goals: 1. a visible, shorter food chain 2. sustainable food production and consumption 3. stronger social value around food initiatives 4. minimise food waste 5. maximise reuse of food waste as raw material

020

Through participative government models, including a food policy council known as De Voedselraad, Ghent’s food policy has evolved from a range of smallscale initiatives to enable wide-spread structural change to the city’s food system. Inhabitants are connected to urban agriculture initiatives in the city. Today, a total 218 initiatives cooperate in Gent en Garde, making Ghent’s food chain more sustainable.*

*(Stad Gent & Heyse, 2020)

participatory policy body

city of Ghent

Voedselraad

30 partners from the local food system

horeca + commerce

Unizo, Lokaal

UGent

various associations EVA, Velt, Oxfam

fig 7. Gent en Garde’s participatory bodies

1 / the city of Ghent and its local food network

Boerenbond, Landelijke Gilden, ABS, CSA

knowledge institutions

021

agricultural organisations

1

1

1 1

1

4

16

18

4

10

16

26

2

70 15

1

3

1

4

12 3

1

1

4 1

#

022

fig 8. map of Gent en Garde initiatives

amount of initiatives concentrated in the area * (Stad Gent, n.d.-b)

218

initiatives

short chain focus bio based self picking gardens community fruit initiatives community gardens fair trade products shops farming food markets food pickup points horeca food for families with a low income sustainable proteins schools food surplus collection

The map indicates how many Gent en Garde initiatives are concentrated in the area, creating a total of 218 participants. The goals of the initiatives are described by different tags out of the list above.

1 / the city of Ghent and its local food network

x x x x x x x x x x x x x x x

023

172 91 45 44 41 29 27 23 13 13 13 11 9 4 3

Foodsavers The flagship program of Ghent en Garde is the Foodsavers project, a collaboration between the city and OCMW Ghent. Together, they structurally avoid food waste on a large scale by collecting food surpluses an delivering thel to social organisations and restaurants. With Foodsavers, more jobs are provided to locals and there is better access to healthy food for those in need. 70% of all the redistributed food consists of fruits and vegetables from the wholesale market and distribution centres of retailers. The food is distributed among 106 local poverty organisations, including food banks, social restaurants and supermarkets. In total, 57.000 people in need have received meals or food baskets from Foodsavers in two years time, equal to about 20% of Ghent’s population.* Moreover, by the end of 2020, the project had already reduced CO2 emissions by 6.038.* Restorestje A second initiative of the city, in collaboration with Test-Aankoop, is ‘het Restorestje’, giving people the possibility to take home leftovers when dining in a restaurant. Again, less food lands in the garbage bin, reducing CO2 emissions for the city. 107 restaurants in Ghent participate up till now.* The concept has been adapted in almost every big city in Flanders.

024

And many more...

All kinds of initiatives in and around the city work together under Ghent en Garde to reduce the links between producer and consumer as much as possible, from community gardens, to self picking gardens, food pickup points from local farmers and social restaurants.

1 ton of CO2 is equivalent to: / driving for a half year with a gasoline running car / 6 months of electricity use of an average Belgian household / 1/8 of the CO2 emissions per year of the average person living in Belgium /

*(United Nations, n.d.) *(Stad Gent, n.d.-a)

* Stad Gent (n.d.-f)

ONZENhof community garden

‘We zijn een groep van bewoners die samen zorg wil dragen voor de mooie plek die de binnentuin van het Lousbergs is, en voor de zaken die er groeien!’

fig 9. ©ONZENhof

Rawijs self-picking garden

‘Rawijs is a CSA self-picking garden where vegetables, herbs and small fruits are grown outdoors and seasonally, locally and organically. Participants purchase a harvest share at the beginning of the year and may come and harvest the fruits in the field and greenhouse themselves throughout the year needed for their own daily use.’ fig 10. ©Rawijs

De Wassende Maan food pickup point

fig 12. ©Eetcafé Toreke

Eetcafé Toreke social restaurant

‘Eetcafé Toreke is the beating heart of the vibrant Rabot district in Ghent. Toreke stands for meeting people in a unique setting, healthy and tasty food, cultural experience, training and employment of long-term job seekers. From Monday to Friday you can go there every afternoon for a delicious and affordable dish of the day. We serve healthy and sustainable food on your plate: we use many organic products and we buy from local suppliers.’

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fig 11. ©De Wassende Maan

1 / the city of Ghent and its local food network

‘Biodynamic vegetables, fresh from our fields. Local, sustainable and lovingly harvested by our farmers. Via the shortest chain straight to your plate in our large bio store or via a brand new bio box in a collection point around your corner.’

fig 13. arable land usage Ghent

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fig 14. green climate axes and poles

arable land

measured value

green climate axis

*(Devolder, 2013) *(DELVA, n.d.)

Green climate axes A step the city has taken to bring nature from outside the city into the city is the development of the green climate axes. These green axes connect the city centre locals with 5 green poles and arable land, linking farmers and consumers, stimulating a coherent development of urban-oriented agriculture.*

027

*(Veldverkenners, 2020)

An organisation that supports local farmers and connects inhabitants of the city directly with farmers is the Community Supported Agriculture network (i.e. CSA network). It is a win-win situation for both farmers and consumers. The consumer pays a fixed amount at the beginning of the year, a share in the farm. This way he gets fresh products, but also a say in the affairs of the farm. He contributes to cover the processing costs, and to give the farmer income security. In return, the farmer does all the work in the field and ensures that everything is handled in an ecologically responsible way. Together, the customer and the farmer build a local community.* Today, 6 initiatives participate in the network close to Ghent.

1 / the city of Ghent and its local food network

Community Supported Agriculture To accomplish a successful short and sustainable food chain, a relationship with farmers and farmland around the city can’t be forgotten. In the past, arable lands in and on the outskirts of the city supported the short food chain greatly. Due to urban sprawl, the amount of available land for local farmers has been constantly decreasing, pushing them out of the city. Above all, top-down changes in policies make it a challenge to maintain local small-scale agricultural businesses, as these are being overruled by large companies. Fortunately, the City of Ghent is striving for farmers, residents and users to participate in sustainable urban agriculture.

fig 15. Groentegem, CSA network participant, ©Groentegem

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fig 16. Molenkouter, CSA network participant, ©Molenkouter

achieving strong farming environment

It is clear that Ghent attributes importance to the consumption, production and waste of food in becoming a climate city, making various efforts to create a more local, sustainable short chain system for both producers and consumers. Despite its actions, productive land is still being taken away from farmers, decreasing the amount of available arable land. The small scaled initiatives united by Gent en Garde are a good start to urban oriented production, but are certainly not enough to decrease the city’s ecological footprint in the domain of agriculture and food. To keep up with the growing population and minimise the climate impact of food, the city would benefit of urban vertical farms with higher crop yields and new technologies to feed its community in the future. Furthermore, stronger bonds with farmers surrounding the city are needed, such as through the CSA network, to achieve a sustainable farming environment.

029

1 / the city of Ghent and its local food network

In the following chapter, a deeper insight is given on the difficulties and impact of agriculture and food on the climate, on a world wide level, to give a better understanding of why the change of current food systems is so demanding.

2

the impact of agriculture and food

agriculture and its challenges Agriculture, as the provider of food, is at the base of human development. Together with water and energy, food forms one of the main elements of sustainable development, according to the united Nations.

As the world’s population has been expanding, the demand for these elements has increased rapidly. Ensuring that everyone in the world has access to nutritious, sustainable food while securing the best possible conservation of scarce natural resources is a great challenge. Global factors such as extreme weather and climate change, infertile soils and food loss have a negative impact on food security.

Agricultural methods have continuously been intensified since the Industrial Revolution to be able to feed the growing population. However, the current food systems threaten the health of the planet. As arable land is becoming scarce, agriculture is one of the main drivers of deforestation. The conversion of these ecosystems into agricultural land leads to high greenhouse gas emissions and loss of biodiversity.

Additionally, the increased use of fertilizer and other chemical inputs cause air, water and soil pollution.*

The evolution of the food chain into long-chain systems has caused consumers to become disconnected from the source, leading to limited local autonomy regarding food. As the number of players in the chain increase, the food miles will increase, causing more environmental pollution, a higher product cost for consumers and a lower value for farmers.

*(Garcia, 2020)

032

fig 17. challenges of agriculture today

agricultural productivity

Over 500 million smallholders around the world are responsible for half of the world’s food supply. However, they are less productive than large agricultural organisations in industrialised countries.

Fertile soil is being lost over the world, due to deforestation, overgrazing and mismanagement. In addition, many kinds of birds, dish, plants and species of mammals are at risk of extinction. growing world population

By 2050, the world’s population will have grown to nearly 10 billion. 2/3 of this number will be living in cities.

2 / the impact of agriculture and food

Extreme weather changes such as high temperatures, floods and droughts are becoming very common. This affects crop growth and yields deeply, decreasing food security.

infertile soils, species diversity threatend

033

extreme weather and climate change

food facts world’s largest employer Roughly 30% of the global workforce is employed in agriculture, equal to estimated at 1 billion people. Smallholders produce approximately half of the world’s food, followed by large-scale farms producing 30% of the total.*

smallholders farms with an area smaller than 2 ha *(Bayer AG, 2016)

30% of global the workforce

urban agriculture

hunting / gathering

12%

30%

large-scale farms

034

fig 18. division of food producers

8% 50%

smallholders

arable land As the population is growing, the amount of available arable land per person keeps on decreasing. Only a small part, merely 3%, of the Earth’s surface today is arable land. Only 18% of this portion, equal to 0.5% of the world’s surface, can be used for growing crops for food.*

5200 3900 3,7

2,5

1950

1970

arable land per person (m2) population in billions

2900

5,3

1990

7,0 2200

2010

9,8

8,6

1900

2030

1700

2050

fig 19. arable land vs. population

2 / the impact of agriculture and food

*(Bayer AG, 2016)

035

arable land includes land capable for growing crops and meadows for mowing, whether in use or not

urban area, wasteland, deserts, mountains 11%

biofuels, industry

3%

71%

18%

food

fig 20. world’s land usage

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8% 7%

water

11%

forests

71%

animal feed

pasture arable land

3% arable land

*(Bayer AG, 2016)

land productivity While farmland productivity was increasing steadily between 1961 and 2007, the growth rate has since then started decreasing. According to the FAO, the growth rate will fall to less than 1% by 2050.*

1961 - 2007

2007 - 2050

2,1%

0,7%

wheat 1,8%

0,6%

average annual yield growth rate

required growth rate of 1%

0,6%

corn

fig 21. decrease of land productivity

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2%

2 / the impact of agriculture and food

rice

70%

greenhouse gasses

78%

freshwater usage

1. Livestock and fisheries Animals raised for meat, dairy, eggs and seafood, contribute to 31% of the emissions in various ways. Cattle for example, produce methane through digestive processes. Manure management, pasture management and fuel consumption from fishing also belong in this category.

freshwater pollution

environmental impact Food has an enormous impact on the environment, requiring 70% of available global freshwater, and it is responsible for 78% of the ocean and freshwater pollution. In total, food production contributes to 26% of the world’s greenhouse gas emissions, expressed through 4 key elements:

26%

2. Crop production Crop production for direct human consumption contributes to 21% of the emissions, 6% comes from the production for animal feed - making a total of 27%.

These are the direct emissions which result from agricultural production, including elements such as the release of nitrous oxide from the application of fertilizers and manure and carbon dioxide from agricultural machinery.

3. Land use 24% of food emissions comes from land use. Agricultural expansion means the conversion of forests and grasslands into croplands or pasture, resulting into CO2 emissions.

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4. Supply chain Energy and resource inputs from food processing, transport and packaging all add up to 18% of the food emissions. While supply chain emissions may seem high, at 18%, it its essential to reduce emissions by preventing food waste, causing 1/4 of emissions from food production either from supply chain losses or consumers.

*(Ritchie, 2019) fig 22. division greenhouse gas emissions by food

31% livestock and

30% livestock and fish farms

27% crop production

6% crops for animal feed

21% crops for human food

3% retail

5% packaging 6% transport 4% food processing

2 / the impact of agriculture and food

16% land use for livestock

039

24% land use

8% land use for human food

18% supply chain

26% food production greenhouse gas emissions

1% wild catch

production

storage

processing

retail

6%

34% global emissions by food

26% food production

uncontrolled losses About 1.3 billion tons of food, 1/3 of all food worldwide, is annually lost, from the start to the end of the food chain. This is enough to feed 3 billion people for a year. In industrialised countries, private households waste the most food by throwing it in the garbage, the food value awareness is very low. In poorer regions food is mainly lost during production and storage.

Above all, it is estimated that food waste is responsible for 6% of the global greenhouse gas emissions, making food responsible for a total of 34% of the world’s emissions.*

+

waste

consumers Africa (Sub-Sahara) Latin America South / Southeast Asia

North Africa, Western / Central Asia

Asia industrialised countries Europe

0

20%

40%

60%

80%

100%

North America / Oceania

kcal in %

040

fig 23. percentage of kcal of food lost or wasted worldwide

*(Ritchie, 2020)

*(Bayer AG, 2016)

greenhouse production

vertical farm production

250 L water usage

3,9 kg crop yield

per kg lettuce

per m2 / year

20 L water usage

41 kg crop yield

per kg lettuce

per m / year

1L water usage

80-120 kg crop yield

per kg lettuce

2

per m2 / year

2000 food miles

540 kg

CO

2

in transportation

per ton lettuce

500-1000 food miles

352 kg

CO

2

in transportation

per ton lettuce

43 food miles

158 kg

in transportation

CO

2

per ton lettuce

fig 24. comparison of average figures of three production methods

2 / the impact of agriculture and food

open field production

041

*(Naus & Plantlab, 2019)

benefits of alternate production methods Innovation techniques, such as vertical farming, can make an environmentally friendly, positive contribution to agricultural productivity when compared to other production methods. Since fruit or vegetables are grown in buildings on multiple levels, this reduces the demand for new farmland, while the crop yield increases. Smart irrigation techniques reduces the amount of water used, and the amount of food miles is drastically decreased. 90% of all grown crops are harvested, reducing food waste, and in addition no soil or pesticides are used.*

Based on the previous figures, an estimation is made of what 1 m2, with a height of 3 meters of vertical farm can produce in vegetables for one year. The recommended intake of vegetables for an adult person is 225 grams per day. vegetable consumption 225 grams of vegetables

82 kilograms of vegetables x 365 days

per day per person

per year per person

1 m2 vertical farm

80-120 kilograms

3m height

of vegetables

vertical farm production

1 m2 vertical farm = vegetables for 1 person for 1 year

042

fig 25. estimation of crop production

“If agriculture is to continue to feed the world, it needs to become more like manufacturing.”

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For the agriculture of the future, new approaches are needed, aimed at increasing productivity and minimising environmental and social harm. Innovation can make a positive contribution to agricultural productivity to meet the needs of the growing population, as the amount of arable land continues to reduce. It is crucial to invest in both new, urban farming techniques, and maximising the efficiency of existing farms. Fortunately, this is already beginning to happen, due to the rise of knowledge and technology.

Moreover, it is crucial to rethink the long-chain system by bringing back production closer to the consumer, which is not only beneficial for the environment, but also raises awareness for the value of food.

2 / the impact of agriculture and food

- Geoffrey Carr

3

conceptual framework / food produce at the Oude Dokken

from industrial harbour to vibrant urban living

After analysing the food system on the scale of the city, and understanding the global impact of agriculture and food production, the question arises:

Oude Dokken site

A study on the scale of the site, the ‘Oude Dokken’, is done, to examine how cultivation could be brought into the city on this site.

Afrikalaan site

How can agriculture be reimplemented in an urban context, while keeping in mind the growing population and climatological questions of the city of Ghent?

The Oude Dokken is a former harbour industry site, located northeast of the city centre, situated around the Ghent’s three oldest docks: Houtdok, Achterdok and Handelsdok. Port activities were carried out until the end of the 20th century, but as ships became larger and room for expansion was minimal, the activities gradually began to move to the new harbour area. When the Port Authority decided to permanently withdraw from the Oude Dokken, the city started to look for a new purpose for the site. At the time it was clear that the need for housing in Ghent was only going to increase in the coming years. Eventually, in 2003, the area was turned into a space for urban living.*

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The identity of the site is strongly characterised by harbour traces of the past, which play a central role in the development of the Oude Dokken. The historic cranes in particular add on to this identity, which once dominated the skyline of the old harbour docks.

*(sogent, 2021)

18th century rural activities prairie

fig 26. Ferraris map

19th century beginning of industrial activities

fig 28. topographical map Ministerie OW

2022 urban living area

fig 29. aerial photograph of the site

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20th century industrial harbour

3 / conceptual framework / food produce at the Oude Dokken

fig 27. Vandermaelen map

048

049

fig 31. SoGent, De Gentse Oude Dokken, Gent © Stijn Bollaert

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fig 32. De Gentse Oude Dokken, Gent © Stijn Bollaert

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fig 34. Koopvaardijlaan Oude Dokken © Stad Gent

3 / conceptual framework / food produce at the Oude Dokken

fig 33. SoGent, De Gentse Oude Dokken, Gent © Stijn Bollaert

spatial implementation plan for the Oude Dokken Given the size and the unique nature of the project, in 2004 a design competition was launched on European level to create a global development plan for the site.

Office for Metropolitan Architecture (OMA) had the winning project, launching a new beginning for the Oude Dokken.

The plan area is dominated by the long stroke of open water formed by the docks, functioning as the spine of the site. OMA systematically divides the site in lateral strips, alternating between living zones and green zones. The basic principle was to allow more residents to enjoy water and greenery, by the construction of varied open spaces, parks and squares.* The docks to not only serve as living and working zones, they also form a safe circulation area for pedestrians, cyclists and residents. A smooth connection is realised throughout the site, from the Dampoort Station in the south, to the Houtdok, and Muide, in the North. In addition, new cycling and pedestrian bridges, the Batavia and Matadi bridge, are implemented to connect the newly developed site with the historical city centre. Moreover, in order to involve the Oude Dokken optimally in the city centre, the R40, or small ring city road, is relocated via the Verapazbrug.* Up to today, a large part of the Oude Dokken has already been designed or delivered, such as Dok Noord, the Quantum building and the ‘Nieuwe Dokken’ living area. Some lots still remain vacant and unplanned.

*(Vlaamse Overheid, 2010)

*(IV Kenniscentrum Vlaamse Steden, 2018)

052

fig 35. mapping of spatial implementation plan Oude Dokken

systematical division of zones

relocation of the small city ring road R40

smooth connection throughout the site

undesigned vacant plots

3 / conceptual framework / food produce at the Oude Dokken

new cycling and pedestrian bridges

053

water as spine of the plan

The Oude Dokken is well connected through slow and fast mobility options, and public transport.

train main car roads bus route tram route bicycle route water ways

054

fig 36. means of transportation around the Oude Dokken

N

fig 37. activities on and near the Oude Dokken

N

055

horeca businesses sports facilities commercial / shops schools supermarkets Gent en Garde participant 5 x food pickup point 4 x community garden

3 / conceptual framework / food produce at the Oude Dokken

Activities on and around the site are mainly restaurants, sports facilities and commercial businesses. Gent en Garde initiatives and food cultivation are minimal.

a place for food cultivation When analysing the area, it became clear that the ambition for the Oude Dokken is a combination of living, working, commercial activities and green zones.

Local food production initiatives are minimal, and small scaled, while the horeca businesses could benefit from locally produced food, and the inhabitants as well. This makes the site an ideal place for a pilot project of urban cultivation, at biking and walking distance from the city centre.

These factors were kept in mind in the search for a location for the design, and were crucial for the final decision.

For a realistic approach, I was interested in the vacant land areas which weren’t already planned or designed. This left 3 choices open: the area of Kapitein Zeppospark, the former site of the Betoncentrale, and the former DOKGent site. When investigating these areas closer, a choice was made for the paved area of the Kapitein Zeppospark.

Kapitein Zeppospark

former Betoncentrale

former DOKGent site

living zone

industrial zone green zone

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fig. 38 indication of three main zones surrounding the site

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3 / conceptual framework / food produce at the Oude Dokken

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chosen plot

Kapitein Zeppospark fig. 39 indication of the paved undesigned plot at the Kapitein Zeppospark

living zone

industrial zone green zone

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fig. 40 intersection of living, industry and recreation

The park is an intriguing site, situated at the head of the Oude Dokken. It has been fully designed and delivered as community park, providing recreational activities such as sports and fitness equipment, and relaxing on the beach. There is room for walking and biking on the promenade, and on the lowered path near the water, engaging well with the neighbourhood.

These arguments made the choice for this site definite, as it provides all the elements to create a place with positive additions for the neighbourhood community and visitors to the area.

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With the growing population of Ghent and need for more housing opportunities, the plot is now assigned as a living zone in the spatial implementation plan of the Oude Dokken. But, regarding its location on the point where living, industry and recreation come together, the area would benefit of a more diverse design where all actors of the site can be included and make use of. This would make sense in the future vision for the Oude Dokken, projected as a place where living, green and working are combined. The two elements of living and outdoor recreation are already available, but other year round neighbourhood oriented activities seem to be missing here and in the surrounding area.

3 / conceptual framework / food produce at the Oude Dokken

Remarkably, there is a large, vacant, paved plot at the top is left untouched. Although this is a conscious choice of the designers of the Kapitein Zeppospark, it does have a greater potential than being left unused.

Especially in colder months, or on rainy days, the area feels like a dead end to the site, as visitors and inhabitants do not have a purpose to make their way here, although it is an important area for the neighbourhood’s social life.

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fig 43. quay at Kapitein Zeppospark © Stad Gent

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fig 44. platform on the water at Kapitein Zeppospark © Unknown

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fig 46. View over Houtdok at Kapitein Zeppospark © Julia Ceuppens

3 / conceptual framework / food produce at the Oude Dokken

fig 45. Kapitein Zeppospark © Stad Gent

fig 47. photograph of site choice © Julia Ceuppens

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fig 48. photograph of site choice © Julia Ceuppens

combination of functions As the plot proposes itself as the optimal location for a design that combines different functions and actors, and regarding the strong food policy in Ghent, an urban food factory would be a good alternative to build up here.

Based on these arguments, a programme for an urban food factory is built up.

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A food factory also brings nature back into the city, through crop cultivation. This will be needed in many cities in the near future as farming circumstances keep on changing and can not keep up with the growing cities. A method will have to be found to combine field production and urban production of crops. Plus, it will raise the awareness of the value of food to the community as it is produced so nearby.

3 / conceptual framework / food produce at the Oude Dokken

An urban food factory could be a pilot project for large scale farming in the city of Ghent. The activities of production, consumption, working, living and recreation can all be combined into one, bringing together the diverse mix of users of the neighbourhood in this point. Due to the combination of these functions, an economical and socially sustainable design is made possible, which can enhance community bonds of the Oude Dokken and surrounding areas of Muide Meulestede, the harbour, and the city centre. Additionally, a link can be made with farmers on the outskirts of the city, to create an efficient short food supply chain system for Ghent.

activity

function

- sustainable production of vegetables - experimenting with new technologies - guided tour

- job seekers - young people

food market

- sell fresh vegetables from vertical farm - sell products from local farmers

- neighbourhood community - local farmers

education centre laboratory

- educate neighbourhood and visitors on DIY farming and new farming technologies - research on vertical farming

- schools - children - teenagers - families

- cooking workshop - organic waste workshop

- neighbourhood community - young people - retired people

social restaurant

- restaurant with only local, fresh products

- workers from harbour / industry area - beach and site visitors - retired people

living units

- living units for 1-2 people - combination of living and producing crops

- staff from vertical farm - one person families - two person families

hydroponic farming

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workshop centre

fig 49. table of activities

target group

platform for local farmers

the goal is to create a building that attracts all the different users of the site and the neighbourhood by providing different activities

a short chain brings producers closer back to consumers, creating greater social cohesion at local level, and making the food chain more sustainable

giving a place for local farmers to sell their goods at fair prices, and an access to fresh seasonal produce for consumers of the neighbourhood

local farmer goods

community space jobs

innovative technology

IN

urban food factory

OUT

fresh, local goods gathering place

education, knowledge

minimal environmental impact fig 50. chart of objectives

3 / conceptual framework / food produce at the Oude Dokken

creating a short chain system

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mixed use building for all

advice and knowledge

fresh local products

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fresh local products

consumption

a new link in the short food supply chain of Ghent

*(What Are the Benefits of Short Food Supply Chains?

(Infographic), 2021)

When linking back to the scale of the city, the urban food factory can help deliver a more sustainable food system for Ghent in the future through tackling some of the most important challenges of agriculture and the food system nowadays. It could form a new link in the short food supply chain of the city, and within Gent en Garde, generating multiple social, economic and environmental benefits for producers, consumers, and Ghent in general.* social benefits

• • •

environmental benefits

•

•

shorter distances between production and consumption higher production standards, better management of natural resources and biodiversity protection

economic benefits •

• • fig 51. creating a short chain food network in Ghent

•

improved market access for small scale producers local economy is supported fair prices for farmers and consumers for fresh products better access to fresh, seasonal and high quality goods

3 / conceptual framework / food produce at the Oude Dokken

•

stronger social cohesion and community networks increased solidarity and cooperation within the food chain more transparency and mutual trust between farmer and consumer higher autonomy and bargaining power for farmers consumer awareness and knowledge about

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design proposal for an urban food factory

a social greenhouse The next step is zooming in on the scale of the building. The footprint follows the axis of the channel and neighbouring building, Chinastraat 1, forming a new square between the two. The public and social activities are placed towards the beach area, while more private ongoings are pushed towards the back.

The central activity of the factory is growing crops, which directly gave the front hall its shape: a greenhouse. This defined the grid and dimensions for the entire building. Then, a public plinth was created, integrating all social activities. A tower is pulled up, including a vertical farm, creating a landmark foor urban food production at the Oude Dokken.

Lastly, the activities, all related to food, are placed following the programmes and actors of the neighbouring area: the living units, educational centre and food market hall are aimed towards the residential zone, while the workshop areas and social restaurant are projected towards the beach area and industrial/ working zone. The first floor is dominated by the vertical farm.

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fig 52. axonometric overview of the urban food factory

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footprint After analysing the site, a footprint was made based on the surrounding buildings and axes. public - private Public functions were placed facing the vibrant area of the site, the Kapitein Zeppospark. Functions not directly open to the public were placed towards the back. volume The building volume was determined by the standard dimensions of a Venlokas - a typical greenhouse type, to house the crop production. public plinth The farming area is pushed upwards to make room for a public plinth, making a place for the social activities: the food market, workshops, education zone, laboratories and social restaurant. landmark The tower includes a vertical farming area to the West, making a statement for urban food production at the Oude Dokken. vertical farm

division of activities The placement of the activities in the building were determined by 3 different zones surrounding the plot. living zone

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industrial zone green zone

fig 53. schematic representation of design strategy

Multiple companies, such as Olsthoorn Greenhouse Projects, are specialiased in dismanteling greenhouses, to recycle and reuse the elements for new projects. *(Venlokas of breedkapper: kenmerken en verschillen, 2019)

Venlokas The idea is to use the standard dimensions of the most common greenhouse type, the Venlokas, in order to be able to use secondhand elements from dismantled greenhouses. The dimensions are defined by a default window for a greenhouse - 0,73 m x 1,85 m. One section is then 9,60 m wide, which is divided into two gabled roofs of 4,80 m, a standard dimension of the Venlokas. Respectively, the box measure is 4,50 m wide.

Three small sections of 0,73 m x 0,45 m were added to achieve the optimal height for the activities taking place in the design.*

1,85 m

4,8 0m 4,8 0m

0m

4,5

fig 53. dimensions of a Venlokas

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0,7 3m

ORY ACT D F FOO AN B R U

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the rooftop is a communal garden for the inhabitants of the urban food factory with a view over the harbour and the Oude Dokken. At the same time, the tower creates a landmark for the urban food factory at the Oude dokken.

living units

As the majority of Ghent’s inhabitants, 69,7%, is either living alone or with 2 people, living units were designed for 1-2 people. Either staff from the urban food factory, temporary laboratory workers, or inhabitants of Ghent can live here.

1

vertical farm

0

public plinth

The first floor is entirely dedicated to the production of vegetables and its technical installations. Offices are also provided for staff of the urban food factory.

Tours of the farm are given to visitors of the factory.

The ground floor is where all public activities take place: the food market, workshops, educational zone, laboratories, a social restaurant with a terrace and the entrance to the apartments. Towards the back, a space is provided for storage and sorting of goods coming in to the factory from local farmers.

fig 54. exploded axonometric view of the urban food factory

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fig 55. axonometric view of the public plinth

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1 vertical farm

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fig 56. axonometric view of the vertical farm

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fig 57. axonometric view of the second floor

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10 rooftop

fig 58. axonometric view of the 3 - 10 floors

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fig 59. implantation plan of the design, scale 1:2500

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fig 60. ground floor plan

1 logistics - sorting room 2 cooling cells 3 laboratories

4 education centre

5 educational productive garden 6 food market

7 workshop centre 8 info centre

9 social restaurant

10 restaurant terrace 11 DOKano

12 bike storage for inhabitants 13 entrance living units

14 car and bike sharing point 15 rainwater tank 1100 m3 16 heat exchanger

17 heat storage tank 18 UV disinfector 19 CO2 tank

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fig 61. first floor plan 20 offices

21 germination chambers

22 sorting and cooling cells 23 water techniques

24 heating & ventilation techniques 25 leafy greens 26 herbs

27 fruit containing plants 28 circulation zone

29 water supply basin

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fig 62. second floor plan

30 vertical farming tower 31 shared laundry room 32 circulation hallway 33 living units

34 private terraces

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fig 63. zoom living units plan

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fig 64. roof plan

35 technical room 36 rooftop garden

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ground floor - public plinth logistics & technical installations This is the drop off point for products coming from local Ghent’s local farmers. The products are sorted and then stored in the cooling cells. Products which are exported from the factory farm to local horeca and supermarkets are picked up here.

education and experiment In the laboratories research is done on vertical farming techniques, as these are still evolving. The education centre is open to schools, children and families to learn more about farming in general, and techniques that can be used at home.

This area can be transformed into an extra market space if needed.

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food market hall In the market all crops are sold which are produced in the factory itself, but it is also a platform for local farmers of Ghent to sell their goods at fair prices. This ensures a short food supply chain system in the city.

workshops The first workshop is a cooking class on how to cook with vegetables, primarily with goods from the factory. Since food waste has a big impact on the climate, an organic food waste workshop is integrated, to learn how to deal with waste and how it can be used. Both these workshops are open to inhabitants of the neighbourhood and visitors.

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social restaurant In the restaurant meals are prepared with crops from the factory and goods from local farmers.

Again, meals are served at fair prices. It is open for both lunch and dinner, open to everyone.

first floor - vertical farm offices & technical rooms An office space is provided for all staff members of the urban food factory. Right next to it there are 3 germination chambers. Since each crop has a different optimal germination temperature, they are divided into 3 categories, to achieve the best growth. Crops which are ready to be sold, are sorted and then stored in the cooling cells on this floor.

cultivation & tours The total crop production area is 2100 m2. the crops are divided into 3 cultivation groups, regarding their optimal growing temperature: the leafy greens, herbs and fruit containing plants. This again to achieve the most optimal yield. Tours are given in the cultivation zones, to teach visitors on how vertical farming works and how it can help in the future. The circulation zones are closed off from the cultivation zones to prevent pollution, such as insects or pests coming inside.

2022

100

2040

fig 65. development of hydroponic cultivation

A hydroponic cultivation system is used to grow the crops. This technique gives the crops the right amount of water, and the polluted water is filtered and reused, ensuring minimal water usage. For now, since the techniques for vertical farming are still not on point, and lighting systems to grow the crops are very energy consuming, 1 layer of trays is used in the farm. Since the height of the cultivation area is 6 m, there is enough room for expansion up to 3 levels or more, enlarging the cultivation area to 6300 m2.

room 2 21°C

room 3 30°C

leafy greens

cilantro

lettuce

mint

chives

basil

arugula

spinach

mushroom

tomato

eggplant

cabbage

bell pepper

growing temperatures lettuce

arugula

spinach

cabbage

18-24°C

chives

basil

cilantro

mint

fruit plants

strawberry

tomato

eggplant

bell pepper

12-18°C

herbs

20-22°C

strawberry

stays in chamber at low temperature

fig 66. table for division of vegetables in the factory

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18°C

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room 1

germination temperatures

flow of goods in the factory

3 4

1

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fig 67. scheme flow of goods in the factory

1 6 4

7 5

vertical farm 1 2 3 4 5 6 7 8

seed germination vegetable cultivation sorting and storage of crops crops brought down to commercial zone selling at food market preparation at cooking workshop preparation at social restaurant export to local horeca / supermarkets

local farmers

3 4 5

storage in cooling cells selling at food market

preparation at cooking workshop preparation at social restaurant

food waste 1 2

3

food waste from social restaurant workshop with organic waste

storage at garbage room for collection

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2

receiving of crops from Ghent’s local farmers

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1

living units & rooftop living units The units were designed for 1-2 people, since this is the biggest category of Ghent’s population, and smaller living spaces are scarce in the city. Each unit is 65 m2 and can be opened up to a private south facing terrace of 15 m2, overlooking the site of the Oude Dokken. ‘Terrace units’ were created so that every units would receive direct sunlight, as the sun never reaches the backside of the tower (fig 67, 68).

cultivation tower On the West side a vertical farming tower is implemented, a place for the inhabitants to grow their own greens. If there is a surplus of crops, they can be sold at the food market.

By placing the farming tower to the West, privacy is granted to the existing residential neighbourhood.

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rooftop garden The rooftop garden is open to inhabitants of the factory and staff members. It is a place to relax, have lunch, and where inhabitants can invite a bigger group of people. It overlooks the site of the Oude Dokken on the South, and the harbour of Ghent to the North.

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fig 68. sun path in summer at design location

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fig 69. sun path in winter at design location

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fig 70. terrace view of social restaurant

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fig 71. view of food market

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VEGETABLES

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fig 72. view of vertical farm

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the detail

detailing the urban food factory Finally, deeper insight is given to the building by detailing. Attention is paid to the structure, materiality, techniques and use of the factory to form a sustainable, coherent design. The working of a greenhouse was mostly taken as starting point.

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A main aspect of the public plinth are the upwards shifting panels. The whole plinth can in this way be opened up to the site, so everyone can freely walk through from one side to the other, creating a kind of public square. This also allows for natural ventilation of the greenhouse.

fig 73. detail on the upwards shifting panels on the ground floor

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adaptable secondary structure For the areas of the public plinth a secondary structure is used made up of wood. It follows the dimensions of the greenhouse, and is easily built up, adjusted or broken down. This ensures the adaptability of the public plinth, for possible changes in the future.

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4,5 0m

0m

4,8

fig 74. adaptable wooden secondary structure

terraces & productive garden

workshops & education centre

fig 75. adaptable wooden secondary structure as used in the design

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social restaurant & food market

techniques energy PV panels are installed in the roof of the greenhouse, creating energy for the LED lights in the cultivation areas and electricity for the food factory.

water Rainwater is collected in 3 storage tanks of 1100 m3 each to be used for the growing of crops and in the food factory. A smaller tank is also installed on the roof to provide rainwater to the living units.

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heat Heat is recovered a smuch as possible from residual heat from the living units and from the large cooling cells located in the factory. The rest of the heat comes from geothermal energy.

fig 76. techniques included in the design

ventilation The public plinth can be opened up by the upwards shifting panels.

The cultivation areas are naturally ventilated by air vents in the roof.

The Farming tower is ventilated through opening windows in the facade.

adaptability An adaptable wooden structure is provided on the ground floor to assure changes can be made in the future, and one big open hall can be made. The height of the cultivation areas allow for the farm to expand to multiple levels. Additionally, the greenhouse can be fully dismantled or adjusted by professional greenhouse companies if big changes are needed.

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mobility In the idea of living within a 10 minute city, an electrical car and bike sharing point is implmented for the staff and inhabitants of the building, powered by the PV panels on the greenhouse roof.

residual heat living units

residual heat cooling cells

techniques vertical farm

CO2 tank heat exchangers

rainwater tank 1100 m3

UV disinfector

heat storage tank

nutrients tank polluted drain water

water supply unit

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heat distributor

fig 77. schematic section of technical installations in the vertical farm

ventilation jets heating pipes

LED lighting

high pressure misting

pv panel

hydroponic tables

rainwater drains

natural roof ventilation

piping zone nutrients provider supply clean drain water drainage polluted drain water heating pipes

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floor construction concrete tiles 50 mm piping zone 95 mm vapour barrier compression slab 50 mm hollow-core slab 240 mm thermal insulation 120 mm

5 / the detail

cultivation room leafy greens 12 - 18 °C

piping zone

rainwater supply rainwater drainage energy flow pv panels heating pipes

heating pipes

daily supply nutrient water

shading screen

natural roof ventilation

diffused glass 4 mm

rainwater drains

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floor construction concrete tiles 50 mm piping zone 95 mm vapour barrier compression slab 50 mm hollow-core slab 240 mm thermal insulation 120 mm

fig 78. schematic section of technical installations in the vertical farm

ventilation jets heating pipes

pv panel

LED lighting

high pressure misting

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piping zone nutrients provider supply clean drain water drainage polluted drain water heating pipes

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cultivation room fruit containing plants 20 - 22 °C

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to conclude The project of the urban food factory resulted in the design of a building which combines crop production with various community oriented activities, linking the inhabitants of the site through food. The research revealed that urban agriculture will be needed in the future, to assure a sustainable food system worldwide and reduce its environmental impact. Innovative production methods are the solution, but are still not on point these days. The potential of the greenhouse may not be forgotten in the search for new initiatives.

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To achieve a sustainable system starting today, it is important to firstly connect rural farmers directly with the city and its consumers for the start of a shorter food chain with less intermediaries, and then continue to develop urban farms. After all, it is the combination of these two production methods which will provide the most sustainable system, to assure food security for the next generations.

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references & bibliography

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references Agrotopia by META architectuurbureau and van Bergen Kolpa Architecten

Europe’s bigget urban food production research building, built on the roof of the REO auction in Roeselare.

fig 79. Agrotopia

BIGH farm by Steven Beckers

BIGH (Building Integrated Greenhouses) is a sustainable aquaponic urban farm on the roof of Abattoir in Anderlecht, growing crops to sell at local supermarkets in Brussels.

fig 80. BIGH Farm

Werkspoor by ZECC architecten

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fig 81. Werkspoor

6 / references & bibliography

A renovation of a large steel industrial warehouse housing different functions and businesses, for various activities to take place.

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BIGH. (2021, September 7). Home - BIGH | Brussels Aquaponic Farm - Ferme aquaponique sur les toits de Bruxelles.

BIGH | Brussels Aquaponic Farm. Retrieved 15 March 2022, from https://bigh.farm Climate Change. (n.d.). Eaternity. Retrieved 10 March 2022, from https://eaternity.org/foodprint/climate-change de Graaf, P. (2010, December 16). De visie van. Eetbaar Rotterdam. Retrieved 10 February 2022, from http://www. eetbaarrotterdam.nl/2010/12/de-visie-van-eetbaar-rotterdam/

DELVA. (n.d.). Groenklimaatassen - Gent. DELVA Landscape Architecture Urbanism. Retrieved 10 February 2022, from https://delva.la/projecten/groenklimaatassen/ Devolder, S. (2013, May 19). Groenassen Gent. Gent in Transitie ?! Retrieved 10 February 2022, from https://goodcitylife.wordpress.com/2012/12/06/groenassen-gent/ ELLEN MACARTHUR FOUNDATION. (n.d.). Food and The Circular Economy. Retrieved 13 March 2022, from https:// archive.ellenmacarthurfoundation.org/explore/food-cities-the-circular-economy EPRSLibrary. (2014, October 21). Local agriculture and short food supply chains. Epthinktank. Retrieved 10 February 2022, from https://epthinktank.eu/2013/10/14/localagriculture-and-short-food-supply-chains/

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EURACTIV. (2018, June). SHORT FOOD SUPPLY CHAINS IN EUROPE’S NORTH. https://en.euractiv.eu/wp-content/ uploads/sites/2/special-report/EA-SPECIAL-REPORTDGAGRI-EN-03072018.pdf

Farm to Fork Strategy. (n.d.). Food Safety. Retrieved 3 April 2022, from https://ec.europa.eu/food/horizontal-topics/ farm-fork-strategy_en Garcia, A. (2020, July). The Environmental Impacts of Agricultural Intensification (Technical Note N. 9). CGIAR. https://cas.cgiar.org/sites/default/files/pdf/Environmental%20Impacts%20of%20Ag%20Intensification%20TN9_ July2020.pdf Gent en garde. (n.d.). Stichting voor Toekomstige Generaties. Retrieved 13 March 2022, from https://www.futuregenerations.be/nl/portal/initiatives/gent-en-garde Going climate neutral: where are we now? (n.d.). Stad Gent. Retrieved 22 April 2022, from https://stad.gent/ en/city-governance-organisation/city-policy/ghents-climate-actions/going-climate-neutral-where-are-we-now

Interbestuurlijk Plattelandsoverleg (IPO). (2015, July).

Lokale voedselstrategieën. Vlaamse Landmaatschappij. https://lv.vlaanderen.be/sites/default/files/attachments/ ipo-advies_-_lokale_voedselstrategieen.pdf

IV Kenniscentrum Vlaamse Steden. (2018). Van oude industriehaven naar stadswijk aan het water. Complexe Stadsprojecten. Retrieved 13 February 2022, from https:// www.complexestadsprojecten.be/Paginas/Gent_oude_dokken.aspx

Naus, T. & Plantlab. (2019, August 29). Is vertical farming really sustainable? EIT Food. Retrieved 13 February 2022, from https://www.eitfood.eu/blog/is-vertical-farming-really-sustainable

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META Architectuurbureau, van Bergen Kolpa Architecten, Tractebel, Smiemans Projecten, Wageningen UR, Inagro, & REO Veiling. (2019). Dakserre Agrotopia. M. Demeulemeester. https://inagro.be/sites/default/files/media/ files/2021-10/Studierapport_Agrotopia_2019.pdf

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Lopes, V. (2022, February 9). SHORT FOOD SUPPLY CHAINS - Relocalising production to empower actors.

URBACT. Retrieved 25 February 2022, from https://urbact. eu/short-food-supply-chains-relocalising-production-empower-actors-and-make-territories-resilient

Ritchie, H. (2019, November 6). Food production is responsible for one-quarter of the worldrs greenhouse gas emissions. Our World in Data. Retrieved 18 April 2022, from https://ourworldindata.org/food-ghg-emissions

Ritchie, H. (2020, March 18). Food waste is responsible for 6% of global greenhouse gas emissions. Our World in Data. Retrieved 18 April 2022, from https://ourworldindata. org/food-waste-emissions Short food supply chains. (n.d.). SmartChain. Retrieved 10 February 2022, from https://www.smartchain-h2020.eu/ short-food-supply-chains/ Short food supply chains exist in many forms across Europe. Multi-actor projects like Strength2Food and SMARTCHAIN are exploring ways to stimulate them. (2021, April 6). Eufic. Retrieved 25 February 2022, from https://www. eufic.org/en/food-production/article/short-food-supply-chains-reconnecting-producers-and-consumers

sogent. (2021, August 6). Oude Dokken. Retrieved 15 February 2022, from https://sogent.be/projecten/oude-dokken

Stad Gent. (n.d.-a). Foodsavers Gent laat geen eten verloren gaan. Retrieved 22 April 2022, from https://stad.gent/ nl/groen-milieu/klimaat/eten-van-hier/duurzame-voedingsinitiatieven/foodsavers-gent-laat-geen-eten-verloren-gaan Stad Gent. (n.d.-c). Gent klimaatrobuust in 2030. Retrieved 18 April 2022, from https://stad.gent/nl/groen-milieu/klimaat/klimaatneutraal-tegen-2050-een-gezamenlijke-ambitie/gent-klimaatrobuust-2030 Stad Gent. (n.d.-d). Geschiedenis van de binnenstad. Retrieved 11 March 2022, from https://stad.gent/nl/binnenstad/over-de-wijk/geschiedenis-van-de-binnenstad

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Stad Gent. (n.d.-f). Restorestje: neem je overschotjes van op restaurant mee! Retrieved 22 April 2022, from https://stad.gent/nl/groen-milieu/klimaat/eten-van-hier/ duurzame-voedingsinitiatieven/restorestje-neem-je-overschotjes-van-op-restaurant-mee

Stad Gent, & Heyse, T. (2020). Klimaatplan 2020–2025 [E-book]. Stad Gent. Retrieved 22 April 2022, from https:// en.calameo.com/read/006395447263ea20b89ea

United Nations. (n.d.). Ghent en Garde: Creating Structural Change through Local Food Policy | Belgium. UNFCCC. Retrieved 22 April 2022, from https://unfccc.int/climate-action/momentum-for-change/planetary-health/ghent-engarde

Veldverkenners. (2020, April 4). Wat is CSA en waar vind je zelfoogstboerderijen? Retrieved 23 April 2022, from https:// veldverkenners.be/nl/nieuws/wat-is-csa-en-waar-vind-ikzelfoogstboerderijen Venlokas of breedkapper: kenmerken en verschillen.

(2019, February 1). Technokas. Retrieved 30 March 2022, from https://technokas.nl/smart-greenhouses/kassenbouw/venlokas-of-breedkapper/

Visie op landbouw in de stedelijke omgeving van Gent in 2030 en de ruimtelijke vertaling ervan, ILVO, & de Graaf, P. (2015, January). Visie op landbouw in de stedelijke omgeving van Gent in 2030 en de ruimtelijke vertaling ervan. Stad Gent. https://stad.gent/sites/default/files/page/ documents/20150324_NO_Eindrapport%20Visie%20op%20 Landbouw%20-%20kv.pdf

Vlaamse Overheid. (2010). Oude Dokken. Vlaanderen. Retrieved 13 February 2022, from https://www.vlaanderen.be/ stedenbeleid/stadsvernieuwingsprojecten/oude-dokken

Zuccala, A. (2021, September 6). ‘Meanwhile use community garden’ opens in Holborn. City Matters. Retrieved 10 February 2022, from https://www.citymatters.london/dominvs-group-meanwhile-use-community-garden/

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What are the benefits of short food supply chains? (Infographic). (2021, July 6). STRENGTH2FOOD. Retrieved 14 April 2022, from https://www.strength2food.eu/2021/05/26/ what-are-the-benefits-of-short-food-supply-chains-infographic/

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Voedingscentrum. (n.d.). Stadslandbouw (urban farming).

Retrieved 10 February 2022, from https://www.voedingscentrum.nl/encyclopedie/stadslandbouw-urban-farming-.aspx

list of figures fig 1. map of Ghent and its canals, drawing by Julia Ceuppens

fig 2. aerial picture of Ghent, Google Earth Pro 2022.

fig 3. timeline going climate neutral, drawing by Julia Ceuppens based on Stad Gent, & Heyse, T. (2020). Klimaatplan 2020–2025 [E-book]. Stad Gent. fig 4. kton of CO2 produced in Ghent, graph by Julia Ceuppens based on Stad Gent, & Heyse, T. (2020). Klimaatplan 2020–2025 [E-book]. Stad Gent.

fig 5. self sufficiency rate of Ghent, grpah by Julia Ceuppens based on Stad Gent, & Heyse, T. (2020). Klimaatplan 2020–2025 [E-book]. Stad Gent. fig 6. Gent Klimaatstad goals, drawing by Julia Ceuppens based on Stad Gent, & Heyse, T. (2020). Klimaatplan 2020–2025 [E-book]. Stad Gent. fig 7. Gent en Garde’s participatory bodies, scheme by Julia Ceuppens

fig 8. map of Gent en Garde initiative, map by Julia Ceuppens based on Stad Gent. (n.d.-b). Gent en Garde in Kaart. Retrieved 10 February 2022, from https://participatie.stad.gent/nl-BE/projects/gent-en-garde-voeg-bijdrage-aan-een-kaart-toe fig 9. ONZENhof, ONZENhof. (2018, August 7). [ONZENhof]. Facebook. https://www.facebook.com/ONZENhofGentbrugge/photos/1950108411901746 fig 10. Rawijs, Rawijs. (2013, June 19). [Rawijs].

Facebook. https://www.facebook.com/Rawijs/photos/270819816393329

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fig 11. De Wassende Maan, De Wassende Maan. (n.d.).

[De Wassende Maan]. De Wassende Maan. https://www. dewassendemaan.be/biobox

fig 12. Eetcafé Toreke, Stad Gent. (n.d.-h). [Interieur van het restaurant met houten tafels en stoelen, houten kastjes tegen de muur, menu op een groot krijtbord. Lampen gemaakt van oude, metalen dozen voor koffiebonen en lichtgroene toog. Klanten in de voor-en achtergrond, twee personeelsleden aan de toog.]. Visitgent. https://visit.gent.be/nl/eten-drinken/ eetcafe-toreke?context=tourist

fig 13. arable land usage Ghent, map by Julia Ceuppens based on Visie op landbouw in de stedelijke omgeving van Gent in 2030 en de ruimtelijke vertaling ervan, ILVO, & de Graaf, P. (2015, January).

Visie op landbouw in de stedelijke omgeving van Gent in 2030 en de ruimtelijke vertaling ervan. Stad Gent. https://stad.gent/sites/default/files/page/documents/20150324_NO_Eindrapport%20Visie%20op%20 Landbouw%20-%20kv.pdf fig 14. green climate axes and poles, map by Julia Ceuppens based on Visie op landbouw in de stedelijke omgeving van Gent in 2030 en de ruimtelijke vertaling ervan, ILVO, & de Graaf, P. (2015, January).

Visie op landbouw in de stedelijke omgeving van Gent in 2030 en de ruimtelijke vertaling ervan. Stad Gent. https://stad.gent/sites/default/files/page/documents/20150324_NO_Eindrapport%20Visie%20op%20 Landbouw%20-%20kv.pdf

fig 17. challenges of agriculture today, drawing by Julia Ceuppens

fig 18. division of food producers, drawing by Julia Ceuppens based on Bayer AG. (2016). The Future of Agriculture and Food. Bayer AG, Communications and Public Affairs. https://www.bayer.com/sites/default/files/factbook.pdf

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fig 16. Molenkouter, CSA network participant, Molenkouter. (n.d.). [Molenkouter]. Molenkouter. https://www.molenkouter.com/over-ons

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fig 15. Groentegem, CSA network participant, [Groentegem]. (2020, June 14). Facebook. https:// www.facebook.com/Groentegem

fig 19. arable land vs. population, drawing by Julia Ceuppens based on Bayer AG. (2016). The Future of Agriculture and Food. Bayer AG, Communications and Public Affairs. https://www.bayer.com/sites/default/files/ factbook.pdf

fig 20. world’s land usage, drawing by Julia Ceuppens based on Bayer AG. (2016). The Future of Agriculture and Food. Bayer AG, Communications and Public Affairs. https://www.bayer.com/sites/default/files/factbook.pdf

fig 21. decrease of land productivity, drawing by Julia Ceuppens based on Bayer AG. (2016). The Future of Agriculture and Food. Bayer AG, Communications and Public Affairs. https://www.bayer.com/sites/default/files/ factbook.pdf

fig 22. division greenhouse gas emissions by food, graph

by Julia Ceuppens based on Ritchie, H. (2019, November 6). Food production is responsible for one-quarter of the worldrs greenhouse gas emissions. Our World in Data.

Retrieved 18 April 2022, from https://ourworldindata.org/ food-ghg-emissions fig 23. percentage of kcal of food lost or wasted worldwide, figure by Julia Ceuppens based on Bayer AG. (2016). The Future of Agriculture and Food. Bayer AG, Communications and Public Affairs. https://www.bayer. com/sites/default/files/factbook.pdf

fig 24. comparison of average figures of three production methods, figure by Julia Ceuppens based on Naus, T. & Plantlab. (2019, August 29). Is vertical farming really sustainable? EIT Food. Retrieved 13 February 2022, from https://www.eitfood.eu/blog/is-vertical-farming-really-sustainable fig 25. estimation of crop production, drawing by Julia Ceuppens fig 26. Ferraris map, www.geopunt.be (2022).

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fig 27. Vandermaelen map, www.geopunt.be (2022).

fig 28. topographical map Ministerie OW, www.geopunt. be (2022).

fig 29. aerial photograph of the Oude Dokken site, Google Earth Pro 2022. fig 30. aerial photograph of the Oude Dokken site, Google Earth Pro 2022.

fig 31. SoGent, De Gentse Oude Dokken, Gent, Bollaert, S. (n.d.-a). De Gentse Oude Dokken [Photo]. Vlaams Architectuur Instituut. https://www.vai.be/gebouwen/andere/ de-gentse-oude-dokken

fig 32. De Gentse Oude Dokken, Gent, Bollaert, S. (n.d.).

[De Gentse Oude Dokken]. Architectuur Prijs Gent. https:// architectuur.gent/project/612f9446e4c98/de-nieuwe-dokken-dek?edition=2021 fig 33. SoGent, De Gentse Oude Dokken, Gent, Bollaert, S. (n.d.-a). De Gentse Oude Dokken [Photo]. Vlaams Architectuur Instituut. https://www.vai.be/gebouwen/andere/ de-gentse-oude-dokken fig 34. Koopvaardijlaan Oude Dokken, Stad Gent. (2020, August 26). [Koopvaardijlaan Oude Dokken]. Stad Gent. https://stad.gent/sites/default/files/media/documents/ RUP%20Afrikalaan_Startnota_def_0.pdf

fig 37. activities on and near the Oude Dokken, drawing

by Julia Ceuppens based on Google Maps, 2022. fig. 38 indication of three main zones surrounding the site, drawing by Julia Ceuppens fig. 39 indication of the paved undesigned plot at the Kapitein Zeppospark, drawing by Julia Ceuppens

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fig 36. means of transportation around the Oude Dokken, drawing by Julia Ceuppens based on Google Maps, 2022.

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fig 35. mapping of spatial implementation plan Oude Dokken, drawing by Julia Ceuppens based on AG Stadsontwikkelingsbedrijf Gent & Office for Metropolitan Architecture. (2006). Gent Oude Dokken (No. 01). AG Stadsontwikkelingsbedrijf Gent. https://www.complexestadsprojecten.be/Documents/Gent_Oude_Dokken/2.4_Oude_ dokken_Stadsontwerp_OMA1.pdf

fig. 40 intersection of living, industry and recreation, drawing by Julia Ceuppens

fig 41. aerial photograph of site choice, Google Earth Pro 2022. fig 42. aerial photograph of site choice, Google Earth Pro 2022. fig 43. quay at Kapitein Zeppospark, Stad Gent. (n.d.-g).

[Quay at Kapitein Zeppospark]. SBE. https://sbe-engineering.com/wp-content/uploads/2021/10/EG1A1187-2.jpg Fig 44. platform on the water at Kapitein Zeppospark, [Platform on the water at Kapitein Zeppospark]. (n.d.).

Kapitein Zeppospark. https://stad.gent/nl/buitenlocaties/ kapitein-zeppospark

Fig 45. Kapitein Zeppospark Stad Gent. (n.d.-e). Kapitein Zeppospark [Foto]. Een Park Geankerd in Erfgoed. https://www.architectuur.gent/project/612fd2908a6b0/kapitein-zeppospark?edition=2021

Fig 46. View over Houtdok at Kapitein Zeppospark, photograph by Julia Ceuppens Fig 47. Photograph of site choice, photograph by Julia Ceuppens Fig 48. Photograph of site choice, photograph by Julia Ceuppens fig 49. table of activities, drawing by Julia Ceuppens

fig 50. chart of objectives, drawing by Julia Ceuppens fig 51. creating a short chain food network in Ghent, drawing by Julia Ceuppens

fig 52. axonometric overview of the urban food factory, drawing by Julia Ceuppens

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fig 53. dimensions of a Venlokas, drawing by Julia Ceuppens fig 54. exploded axonometric view of the urban food factory, drawing by Julia Ceuppens

fig 55. axonometric view of the ground floor, drawing by Julia Ceuppens fig 56. axonometric view of the first floor, drawing by Julia Ceuppens

fig 57. axonometric view of the second floor, drawing by Julia Ceuppens fig 58. axonometric view of the 3 - 10 floors, drawing by Julia Ceuppens fig 59. implantation plan of the design, scale 1:2500, plan by Julia Ceuppens fig 60. ground floor plan, plan by Julia Ceuppens fig 61. first floor plan, plan by Julia Ceuppens

fig 62. second floor plan, plan by Julia Ceuppens

fig 63. zoom living units plan, plan by Julia Ceuppens fig 64. roof plan, plan by Julia Ceuppens

fig 65. development of hydroponic cultivation, drawing

by Julia Ceuppens fig 66. table for division of vegetables in the factory, drawing by Julia Ceuppens

fig 69. sun path in winter at design location, drawing by Julia Ceuppens fig 70. terrace view of social restaurant, drawing by Julia Ceuppens

fig 71. view of food market, drawing by Julia Ceuppens

fig 72. view of vertical farm, drawing by Julia Ceuppens

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fig 68. sun path in summer at design location, drawing

by Julia Ceuppens

6 / references & bibliography

fig 67. scheme flow of goods in the factory, drawing by Julia Ceuppens

fig 73. detail on the upwards shifting panels on the grond floor, drawing by Julia Ceuppens

fig 74. adaptable wooden secondary structure, drawing

by Julia Ceuppens

fig 75. adaptable wooden secondary structure as used in the design, drawing by Julia Ceuppens fig 76. techniques included in the design, drawing by Julia Ceuppens

fig 77. schematic section of technical installations in the vertical farm, drawing by Julia Ceuppens fig 78. schematic section of technical installations in the vertical farm, drawing by Julia Ceuppens fig 79. Agrotopia, Pertry, I. (2021, July 3). [Agrotopia].

Inagro Agrotopia. https://inagro.be/nieuws/agrotopia-wordt-inspirerend-platform-voor-innovaties-stadstuinbouw fig 80. BIGH farm, student.be. (n.d.). [BIGH Farm]. Student.Be. https://www.student.be/fr/entreprises/bigh/

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fig 81. Werkspoor, Stijnstijl Photography. (2022, February 13). [Werkspoor]. Archdaily. https://www.archdaily. com/948850/werkspoor-factory-zecc-architecten/5f764d-

2021 2022 The urban food factory creates a place where different actors of the Oude Dokken and the surrounding neighbourhoods are linked through food, in a social greenhouse.

The factory supports the evolving food system of the city of Ghent, in being a pilot project for larger scale production of crops in an urban context. The concept and potential of a greenhouse are fully integrated to create a place where the cultivation of crops can be combined with community oriented activities.

Initiatives like these are vital for providing not only food security to the future generations, but also for reducing the environmental impact that food and agriculture has today.

But, this can’t be done without the contribution of the city’s surrounding farmers. A combination of urban agriculture and rural production are needed to achieve an optimal solution.