design strategy Kostas Ipeirotis
| 10145405 | MArch year 1
|
Plymouth University | 00-00-12
contents
2
1. project synopsis
_03
2. context and site analysis
_04
3. brief development
_14
4. design development
_18
5. urban strategy
_19
6. building proposition
_22
7. communication
_48
8. economics
_49
9. appendix
_50
10. references
_57
project synopsis
Key Aims
location
Commercial Wharf is located to the east of Lambhay Hill on the southwest side of Sutton Harbour, Plymouth. A prominent location visible from key vistas around Sutton Harbour and the Barbican, located immediately to the west of Mayflower steps with a large number of visitors on a daily basis.
key contextual issues
The site falls within the Barbican Conservation Area and within the Sutton Harbour Area Action Plan adopted in July 2008. It consist of an active landing stage that transports passengers across the water as well as tourist visitors. It is a key location connecting the historical Barbican, Hoe waterfront and Mount Batten across the water.
summary of brief
Development of the location into a Foodbank. A series of new spaces will be introduced as well retrofitting of the current Boatstore Units. The project evolves around the idea of waste food collection in order to provide to people in need as well as sell and grow food to and for local residents and tourists.
key design intentions
Use of prominent location as a tool to rise awareness in regards to Food Waste, act as ‘stitching device’ between key areas and create a destination that houses everyone together, financially insecure/secure people. Take advantage of water side location in order to support water based food transportation in connection to a wider Foodbank Network.
rise of awareness alleviation of hunger provision of food security food education for children food waste management
3
context analysis
Current FoodBank
4
The current Foodbank in Plymouth is entirely dependant on a small framework of actors contributing time and considerable amounts of donations to cope with the ever growing amount of people using the facility.
Waterfront
More than 24,000 people live under the poverty live. In areas such as Devonport, related to maritime industries, have been severely affected by the economic downturn. Privatisation over public funding due to recession in the recent years has built upon an already major problem for the city.
Plymouth areial map
Proposed FoodBank
Next to one of Plymouth’s most visited tourist attractions in Barbican the location of the proposed Foodbank contributes towards the aim to rise food waste awareness as well as collect as many donations as possible making waste food accessible.
figure ground map
3 KEY CITY FACTS
as around the waterfront
1. Some of UK’s most deprived are
2. Most waste producing city in South West
3. Agriculture & Tourism major economic drivers
5
General Cropping
Cattle and Sheep (LFA)
Horticulture
Cattle and Sheep (Lowland) Cereals
Dominant Farm Types
Strong regional agriculture provides more than 20% of UK’s food supply and produces equivalent amounts of organic waste
6
Immediate city centre commercial food waste output locations
7
routes map
8
Commercial Wharf is one of few, if not the only waterfront site with vehicular access to a landing stage as well as a busy passage way for pedestrians.
functions map
Residential Commercial / Businesses Other Accessibility
9
site analysis site conditions 1
2
3
4
5
A
contours
boundaries
negative
barriers
retainment
B
tide
terrain
mapping
fluidity
field
release
syntax
junctions
solids
concentration
C
10
A1. A2. A3. A4. A5.
Site topography Site boundaries Space between solid forms Current physical barriers Traffic sensitive zones
B1. B2. B3. B4. B5.
Sea water tide levels Aerial photograph Cartography map Fluid to solid ratio diagram Operational field/functions
C1. C2. C3. C4. C5.
Access/Traffic release points Space syntax analysis Junction points Built environment Movement concentration
site history
aries
bound
1800s
No pontoon or marina
1937
Construction of Boat store Units
1970s
Undeveloped green hill-side
1982
Madeira road development
1990
Peak period of boat store Units
11
flows and usage investigation
current usage as a car park detaches the site from its surrounding environment the latest addition of the Boathouse cafe and landing stage attract more and more pedestrians to visit the lower level of the Wharf
Pedestrians
12
Vehicles
levels
materiality
evel
ark l
D
P Car
C
d Roa
steel
l
leve
B
el
rf lev
Wha
A
Sea
l
leve
render +25.0
+13.0 +10.0
stone
+3.40 0.00
13
brief development Promotion, marketing and awareness of current issues affecting food security/provision and waste/surplus food is the starting point. Shipping containers to be used as Promo-boxes to travel around cities as an advertising campaign and to provide free food. Foodbank Kitchen to be used as community restaurant for free meals and volunteering/training opportunities. Available units may be used as individual restaurants/cafes from volunteers after acquiring necessary skills from phase 1 or may attract other related businesses supporting Foodbank’s ethos. The Promo-boxes could become permanent spaces for other individuals to cook and sell food with surplus crops/waste. Additionally the ‘Urban Hill’ will be developed as a community allotment garden, publicly accessible for food production. Season Festivals and market will be promoted and supported through the programme. The remaining area of the site is to be developed as a Foodbank. Food collection, storage, packaging and distribution will be the main functions. A series of spaces will act as a stitching device between the Urban Hill, the Units, markets and public grounds of the area. By this time the Foodbank Workshop will have the vessels ready for operation. Whilst self sufficiency is established the Foodbank Network may operated on a global levels, as well as regional and local.
A bottom-up approach
14
STAGES
A
FOOD COLLECTION
WASTE QUALITY
UN-EATABLE
COMPOST cle recy
COOK
B
STORAGE & PROCESSING
FRESH (PERISHABLE) SELL
C
SORTING & PACKAGING
LONG LIFE (NON-PERISHABLE)
FACILITY
USAGES
lear
ear
ce
du
o pr
FOODBANK
allotments
n
n
DISTRIBUTE el trav
PROMO-BOX
ste
wa
FOODBANK WAREHOUSE
15
Foodbank stand
Promo-Box
Foodbank Kitchen
proposal
£
£
£ donations timescale
start
+6 months
+2 months
awareness local
16
city
region
Foodbank
Foodbank Allotments
£ £
+1 year
+1.5 years
national
international
17
design development The design has been developed around the current site conditions. Aims of impact and visual attraction have been taken under consideration to attract the public (tourist) in order to benefit by the usage and therefore support of the Foodbank Network. A series of spaces housing different functions have been retrofitted within and around the site chosen. As this has been a challenge on its own the different levels and complexity of the site provided a multifunctional space that supports the proposal’s programme and to an extent assists to its aims. Principally using the prominent location the Foodbank seeks to make an impact on current food waste issues through a more accessible to the general public approach. That is through tourism, via the Foodbank Kitchen, through promotion, via the Promo-Box, through donations and charitable ethics, via the Foodbank and through education and volunteering with the Foodbank Warehouse and Allotments. One of the main challenges has been the ‘stiching’ of all these spaces in order to operate within a system that co-exist and support the humanitarian goals of the Foodbank Network. A key design consideration has been the connection to the water in order to use the Foodbank’s vessels being constructed across the water.
18
URBAN STRATEGY national
Diagram showing the produce flow through the Foodbank Network 30 miles
10 miles
0 miles
0 miles
10 miles
19
CURRENT MODEL
MAP KEY:
FOODBANK NETWORK SCHEME (PROPOSAL)
FOODBANK (EXISTING)
AGRICULTURAL INDUSTRY A
FISHING INDUSTRY GROUPS
GROUPS
CHRISTIAN CONGREGATION GENERAL PUBLIC
VOLUNTEERS
MARINE INDUSTRY
2050 2
THE WATER WORKFORCE
WATER TRANSPORT
RESTER AUNT/ MARKET
BODIES/GROUPS B
SUPERMARKETS
EXCESS/WASTE EX PRODUCE PR
20
SCHOOLS/ COLLEGES
The Current Situation The current Foodbank in Plymouth is entirely dependant on a small framework of actors contributing time and considerable amounts of donations to cope with the ever growing amount of people using the facility. The current Foodbank is based on the Trussell Trusts Salisbury model and as a charity it has its own formula that has been widely tried and tested in America. The one thing amount many that seem to stick out as problems with the current scheme is its finite dependency on its immediate benefactors.
A Foodbank Network Proposal The Foodbank Network strategy is a program for ‘culminating resources’ to tackle the current problem of Food poverty within Plymouth. By utilising the water transportation network as a future sustainable option to freight movement around the UK, the maintenance and supply of Food Produce between the Coastal Cities of the South West provides the opportunity for Plymouth as a city to regain an identity as a Hub of network activity intrinsic to, the interrelation and interaction between cities tackling a National problem. This will be provided through maritime Industry and not only the refitting and reusing of the vessels themselves, but the maintenance and upkeep of the system.
2020
2011
PROPOSAL
GROUPS
GROUPS
DISTRIBUTION LOCALLY
DISTRIBUTION REGIONALLY
EXCHANGE GLOBALLY
PLYMOUTH FOODBANK
TRANSPORTATION/COLLECTION GLOBALLY
TRANSPORTATION/COLLECTION REGIONALLY
VOLUNTEERS
LOCALS
TOURISTS
NATIONAL
VESSEL REPAIR/REFIT
THE LABEL T
WATERSIDE RESTAURANT/MARKET
INTERNATIONAL
L LOCAL BUSINESSES
REGIONAL BUSINESSES
21
BUILDING PROPOSITION
22
Allotments
Foodbank
Kitchen
Warehouse
MAP KEYS Food waste input National cycle route Pedestrian pathways Vessel water ways Foodbank boat
(&7 7,7/(
masterplan 1-1000
&RPSDQ\ 1DPH 6WUHHW 1DPH 6XLWH 1XPEHU &LW\ 6WDWH =LS &RGH 0217+ '' <<<<
MASTERPLAN General outline of strategy
23
Masterplan
Elevation
24
25
Masterplan responses to issues of wider context The Transport Vessels will establish links between coastal stations along the coast, from the major Towns and Cities to smaller fishing villages and hamlets. Increasing the coastal connectivity of the constant stream of goods throughout the south West of England.
The Transport Vessels will establish links between coastal stations along the coast, from the major Towns and Cities to smaller fishing villagesa dn hamlets. Increasing the coastal conenctivity of the constant stream of goods throughout the south West of England.
26
Landscape design development green zones
pedestrian circulation
general intentions
Main design aim: interweaving of circulation with green (growing) zones. Multiple levels from garden bed to green roof the green zones interlink with a wider network of available produce growing land.
27
A marketplace for food
28
There are already a number of companies participating or running similar programmes of food provision and waste reduction campaigns that could be housed in one of the remaining available boatstore units in order to create a dynamic environment that can have major impact on educating people on current issues as well as rising awareness and becoming Plymouthâ&#x20AC;&#x2122;s must-go destination.
29
Breakdown of spaces
Allotments
Foodbank
Kitchen
Warehouse
30
31
Foodbank Allotments plan & produce flow
32
perspective view
33
Loading Bay & Parking zone
Clubhouse
WC
first floor plan
rear (west) elevation
34
Foodbank administration
Public square
Bike rent & repairs Entry
Dry goods storage space
Entry Foodbank welcome desk
Cycling piazza
ground floor plan
Entry
Prep. room for deliveries
Entry
WC
Processing zone
Entry
Entry
Entry
Entry
front (east) elevation
35
perspective view
36
perspective view
37
Warehouse ground floor plan
Delivery line
crane system
Preparation rooms
Unloading/Loading area
Produce loading zone
Refrigerator storage facilities
plant and control room
38
Warehouse first floor plan
Packaging zone
Service zone for mechanical systems
Operations control room
39
External perspecive of loading/unloading area
40
Internal Warehouse perspective view
41
Foodbank Kitchen external perspective
42
Foodbank Kitchen and Promo-Boxes create a vibrant environment
43
Internal mezzanine floor perspective
44
Internal ground floor perspective
45
Foodbank Kitchen Functions & Programme
MANIFESTO Our vision here at the FoodBank Kitchen is to serve healthy, delicious, and when possible, organic meals. At the FoodBank Kitchen you will notice there are no prices on the menu and you might have been seated with someone you donâ&#x20AC;&#x2122;t know. Customers pay the minimum donation or volunteer in some way to earn a voucher for a meal.
All are welcome at our table. At the FoodBank Kitchen, a place is ready for you if you are hungry, or if you hunger to make a difference in your community. For we believe that a healthy meal can feed the soul. Happy are the hands that feed. Those who volunteer are guided by FoodBank Kitchen staff through their tasks. Volunteering at FoodBank Kitchen can lead to qualifying for job training. When there is love, there is plenty. As you will see, our menu has no prices. You select what you like and make the minimum donation. If you can afford to donate more you are helping to feed your neighbor. If you are unable to donate, an hour of volunteering pays for your meal.
46
Good company whets the appetite. At FoodBank Kitchen, neighbors from across the street or across town, new friends, families, those in need of help and those with help to offer, come together and share a good meal and the warmth of good company. Friendship is our daily special. Introduce yourself to the person seated beside you or across the table. Stay awhile and stay informed of all the ways FoodBank Kitchen is dedicated to eliminating hunger, building relationships, and celebrating community. End the meal with a slice of happiness. At FoodBank Kitchen the main ingredient is Love, with a large helping of you. Our chefs prepare our healthy, delicious meals with the freshest ingredients of surplus waste food, some grown in our own organic garden. At the FoodBank Kitchen all are treated with cheerfulness, kindness, and respect.
Foodbank Kitchen Promotional kit
summer
autumn
spring
The bins are designed to go across the city and advertised the Foodbank. It acts as a metaphor to the fact that the Foodbank uses food waste to provide meals. Additionally it advertises the Allotment as these are the Foodbanks selfgrowing facilities. Furthermore seasonal festival and other promotional kit can be utilised to rise awareness.
47
COMMUNICATION The graphic communication technique chosen to represent the Foodbank proposal is based around the theme of recycling. From the paper printed on to the bold bright colours it is a statement that gives emphasis with simple graphical representations on current food waste issues and how the proposal houses services to deal with. The architectural language serves a cause and a purpose and it is not there to simply be visually appealing but functional and efficient to the needs of the Network. At this parallel approach the design and communication of the sheets and booklets has been produced.
48
ECONOMICS Project:
FoodBank Kitchen, Community restaurant. Retrofitting and renovation works of existing quayside units.
Location:
Commercial Wharf, Barbican, Plymouth
Contact Details:
Jeremy Ravn, FoodBank Network Director 7-8 Commercial Wharf, Barbican,Plymouth, PL1 2NX t.: 0175298765 e.: ravnj@foodbanknetwork.com
Project Fee Breakdown: New construction Retrofitting & Renovation External Works
£1055/m2 £715/m2 £545/m2
85m2 73m2 20m2
Total
£89,584 £52,690 £10,900 £153,174
Architects Fees: Architect’s Fees VAT
7% 20%
£153,174 £10,722
Total Feasibility Study (time-charge) 5hrs Director 20hrs Architect 45hrs Assistant Total
£10,722 £2,145 £12,867
£110/hr £80/hr £60/hr
*Fee for feasibility study as lump sum, inclusive of current 20% VAT
£550 £1,600 £2,700 £4,850
£17,717
49
appendix
Foodbank Brief Adaptable Model for Re-use and Recycling
What does it do
‘educate’ ‘communicate’ ‘collaborate’ ‘apply’ ‘exchange’ ‘re-use’
Common Production Programme
i.Community
to qualify by instruction or training for a particular calling or practice to impart knowledge of; make known: to communicate information to work, one with another; cooperate, as on a literary work to work, one with another; cooperate, as on a literary work a building or institution for the exchange of commodities to re-employ for some purpose; put back into service; make use of
Users?
School Groups, Local Residents, Visitors, Volunteers, Unemployed (Un)Skilled
Encountering Facilities?
Production, Trading & Consumption, Recreation
Links to Context?
Community action groups, Volunteers, people in need
Supporting Organisations?
Charities, Religious Establishments, Non-profit Enterprises
ii. Re-use What is sourced?
Food Production Waste, Organic Waste, Fishing Waste
What is exchanged?
Food Products, Knowledge, Applicable skills, Aid (Exchange is both monetary and non-monetary)
Links
Regional Food Banks, Market places, Online Networks
iii. Fabrication What is produced?
Water Based Transport, Pilot Program, Replicable Model, Food self-growing facilities, Marketing campaign
50
At what scale will it operate
The â&#x20AC;&#x2DC;exchange of goodsâ&#x20AC;&#x2122; will begin to operate on a local scale, and then projected on a regional and international scale, with a vision to transform Plymouth into a truly sustainable city. This vision will build on a deep rooted, site specific context. Locally, it will reinforce an existing historic identity concerning self-sufficiency and provide an economic resolution in a time of recession.
Why is it needed
Plymouth has a reliance upon the external; purchasing and relying on resources outside the local area. There is a need to change this, especially due to its damaging effect on local businesses. There are many areas within Plymouth that were once vibrant parts of the city, but have since been lost to deprivation (e.g. Union Street). There is a need for reinvigorating and regenerating these much needed areas and the communities that dwell there, promoting the use of local businesses and resources. Strengthening communities themselves, and reducing their reliance on externalities to restore areas to what they once were. Plymouth as a resilient city. There is a general want to change, with many projects already set up such a Food Plymouth which promotes locally grown foods. The programme will be created to raise awareness on waste and re-use as well as provide aid to the people in need. Furthermore, it can act as a marketing tool addressing local, regional, national and even global issues on waste. Promotion is necessary for people to adopt a new way of living.
i. Culturally
Through the proposed project the target is to encourage community action from families and individuals, promote Plymouth as a green city, expand volunteering opportunities and as a result reinforce tourism industry. Cultural outcomes: personal development, sense of self, maintain self-worth (when unemployed), stay active and engage with your community, bridge the gap between various social layers. The aim is to strengthen various existing communities in Plymouth, and has the ability to provide skills and confidence to those in need (i.e. unemployed, homeless) by utilising the prominent location of the site in Barbican.
51
ii. Economically
The world at the moment is in a state of change. The ‘green economy’ is the economy of the future. The brief is based around creating a viable, positive economic boost to the city of Plymouth, improving the city physically, strengthen local communities and promote the city’s cultural identity through ‘exchange’. This exchange is built upon an existing regional framework and then expanded to a national scale. The programme has the opportunity to create jobs for the unemployed and out of work, allow a work platform for skilled workers to re-employ skills, and volunteering opportunities. There is a need to support the deprived and in need individuals and families that may not be able to afford to purchase food or other commodities. Economic benefits for all users: producers, retailers, consumers, deprived within the food and transport industry.
iii. Environmentally
The programme is of a sustainable nature; both the materials and the construction methods are locally developed. With an emphasis on the re-use of materials within construction, production and use. There is a global concern for resource depletion. Plymouth is a culture wasteful by nature; recycling and reusing far less than what is thrown away. Waste is not yet seen as a commodity, or useful. Plymouth’s recycling is at 36%, far less than surrounding areas, such as Torbay and South Hams which have a recycling level of around 60%. In areas of Europe, recycling levels have reached over 70%. There are plans for a waste incinerator for Plymouth, to incinerate anything which ‘can’t be recycled’. There is a need to change perceptions on waste due to such embarrassingly low recycling levels in the city. The programme aims to use waste as something useful (i.e. food waste as compost for regrowth of local food) as well as utilise one of the ‘greenest’ ways of transport through waterways on wind power. Global level: Massive benefit of environmental improvement through elimination of food waste ending to landfills which as a result emissions of methane gas increase. Local Level: Eliminating the possibilities of homeless or needy individuals of food poisoning from scavenging waste food. Additionally waste collection will be reduced and have less impact on the public realm of the city. Cost-effective, could save up to £300 per household coming from waste outputs. Through education, the aim is to change the process of our lives and of our lifestyles. Proposing a new model way of living sustainably, which will transform not only lifestyles, but communities and areas of the city.
52
iv. Politically
Political implications might include fundamental changes to the food industry and how it operates both locally and nationally. There is already a growing concern and policy development for Food Security and Hunger Alleviation policies both on national and international levels.
Who will use it
The local community will see the benefits of the programme through the provision of food, and the resourcing of waste they produce by using this as a commodity. The benefits will be seen by the local community, but there is a provision for facilitating those from outside the immediate vicinity, and tourism; in turn this may produce a knock on effect by providing an economic boost for the existing community and businesses. Local businesses looking to promote their ‘greener’ image have the opportunity to do so through the programme, for example choosing the Foodbank over to council to collect their food waste. That will also benefit their finances as expenses will be reduced. Day visitors or other forms of tourism are included in the target market of the project. Volunteers and students are fundamental users as well. The needy too!
Relation to Tourism
A host for tourism, providing events which can attract outside the local area, bringing people to the area to boost economy. Plymouth should be a model example of a city aware of it’s future, taking responsibility for it’s sourcing of products and the responsible re-use or disposal of the waste it creates. Food has become a vast driving force for health, fitness, well-being and sustainability with a large number of campaigns already succeding to deliver their goals. The provision of volunteering opportunities will become an attraction to the city, as well as the facilities to house food provision and exchange.
53
Who will fund it
i. Community and Local Action Groups Although action groups will not be able to provide monetary funding, they will be key actors in setting up the programme and finding sponsorship. - An example of such is the Friends of the New Palace Theatre: “...we aim to form a syndicate of local businesses and heritage bodies that will take over the management of the building and start the very important restoration work. Once this is completed, it is our intention to reopen the theatre as a multi-purpose community venue; so that Plymouth’s residents and visitors can take pleasure in this wonderful building once more.” -The Plymouth Food Charter: ‘‘In Plymouth, partners to the Food Charter are developing an Action Plan to achieve its aims. The success of the Charter and the Action Plan will depend on the pro-active support of individuals and institutions across the City. We want as many people and organisations as possible to endorse the Charter and to work with us on making Plymouth a truly sustainable food city.’’
ii. Non-profit enterprises/marketing organisations
The involvement of national schemes and Globally recognised associations to work along side the programme to reinforce a ‘need for change’. If they believe a cause to be worthy, a non-profit enterprise can provide initial funding to help set up a programme. For example, WRAP Organisation is helping businesses and individuals to reduce waste, develop sustainable products and use resources in an efficient way. It takes goverment funding and assist initiative such as Foodbanks across the UK. Other organisations in support of food programmes include Food For All which is a nonprofit marketing organization that raises money for domestic and international charities through retail point-of-purchase (P.O.P.) programs.
54
iii. Sponsorship of local businesses
Sponsorship for schemes within Plymouth for projects such as Food Plymouth, are already evident, and other examples include Tamar Local Growers and Sail Trade. The programme shall tap into these valuable resources, with an incentive for local businesses to promote themselves and boost their income (possibility for trading of local goods, attracting people to the local area and to encouragement to use the local businesses, helping to boost the economy of the community as a whole).
iv. Charities
Examples of charities/organisations currently funding existing programmes nationally and globally include Fareshare, Friends of the Earth, Love Food-Hate Waste, The Trusell Trust, Food Revolution and many more.
v. Individuals from local communities
Individuals can provide small scale funding, for example: a small fee to pay for allotment and composting facilities. They are key in providing donations of waste - whether that is food (perishable/non-perisable, edible or not) or food growing/gardening know-how. Individuals can also contribute their time as volunteers.
Building Behaviour
Replicable - A model that can be replicated elsewhere Easily Constructed - To be constructed, maintained and staffed (at least partially) by the local community - mainly community action groups Re-Use - To be constructed from recycled/reclaimed materials where possible and exploit any deconstruction waste for re-usage (low cost, low technologies). Temporary/Permanent - Initial stages of pilot program is needed to raise awareness, then if further programs may grow to a more permanent program. Adaptable/Flexible - Project itself initially honed towards solving a current issue for Plymouth, although additional principles are added in order to be future proofed and reprogrammed or adapted if economic climate/needs change.
55
Building Programme
i. Production Food Production - Allow for the local community to provide food for themselves (provision for compost facilities, watering and drainage facilities, containment) Workshops - ‘Grow your own’, Cooking skills, Food preservation techniques. Re-use - Food: Reprogramming of the current food production system, Composting
ii. Trading & Consumption Restaurant/Cafe/Market - Allow for trading of local goods/foods (i.e. market - monetary and nonmonetary exchange) -FoodBank Kitchen -PromoBox
iii. Recreation (via seasonal events & food festivals) Entertainment - Allow for entertainment (i.e. a communal space/public realm - links to the University, and other enterprises), spaces for local markets/producers and growers Education - Informal learning environment (e.g. Internal/External ‘Clubhouse’). Learning through doing / production -FoodBank -Urban Hill Allotments
Sources
56
trusselltrust.org plymouth.gov.uk/swdwp.html greenpeace.org.uk fareshare.org.uk lovefoodhatewaste.com foe.co.uk
foodforall.org foodcycle.org.uk sustainweb.org thesra.org wrap.co.uk foodplymouth.org
references Second Harvest (http://www.secondharvest.ca/) Food for Life (http://www.foodforlife.org.uk/Whygetinvolved/Nationalframeworklocalpartnerships/FoodforLifePartnershiphotspots.aspx) South West Observatory (http://www.swenvo.org.uk/south-west-local-profiles/devon-profiles/plymouth/) Feeding the 5k (http://www.feeding5k.org/partners.php) Tristam Stuart-Waste (http://www.tristramstuart.co.uk/FoodWasteFacts.html) BBC article-â&#x20AC;&#x2122;Radical rethinkâ&#x20AC;&#x2122; needed on food (http://news.bbc.co.uk/1/hi/8189549.stm) Grow your own-Allotinabox (http://www.allotinabox.com/grow-your-own/) Drop House -PreFab container (http://residentialshippingcontainerprimer.com/Drop%20House) boxpark shoreditch (http://www.designboom.com/weblog/cat/9/view/15964/shipping-containers-at-boxpark-shoreditch.html) Food Security and the Escape from Hunger (http://www.fao.org/docrep/W7442E/w7442e04.htm#TopOfPage) Islington Gardeners (http://www.islingtongardeners.org.uk/index.php?itemid=227) The Farm Bus (http://thefarmbus.com/) Vertical Farming (http://www.verticrop.com/index.html) Stockbox food container (http://www.treehugger.com/sustainable-product-design/stockbox-drops-popup-shipping-container-groceries-intofood-deserts.html) Harvest green project (http://www.designboom.com/weblog/cat/9/view/6373/romses-architects-harvest-green-project-02-vancouver.html) Tamar Local (http://www.tamargrowlocal.org/) Sustainability4hospitality (http://www.sustainability4hospitality.com/2011/11/local-produce-delivered-by-sail-boat-now-thats-sustainability/) Union street urban orchard (http://www.dezeen.com/2010/07/11/union-street-urban-orchard-by-heather-ring/) Huntington Urban Farm (http://www.archdaily.com/68004/huntington-urban-farm-tim-stephens/) Urban Agriculture (http://architypereview.com/20-landscape-architecture-/projects/584-rooftop-haven-for-urban-agriculture) Public Farming in New York City (http://popupcity.net/2009/01/public-farming-in-new-york-city/) SYNTHe rooftop garden (http://inhabitat.com/synthe-green-roof-by-alexis-rochas/attachment/19206/) Placemaking with dirty hands: why local food matters (http://www.cityfarmer.info/2011/10/10/placemaking-with-dirty-hands-why-localfood-matters-todmorden-uk/) Riverford (http://www.riverfordenvironment.co.uk/sourcing.aspx)
57