Designer's manual on urban agriculture. by Leah Kim

URBAN AGRICULTURE: USING BUILDINGS TO FEED CITIES

LEAH KIM, 4116976 AR0531, SMART AND BIOCLIMATIC DESIGN SPRING 2011

CHAPTER 1:

TABLE OF CONTENTS

Introduction |p. 1|

CHAPTER 2:

Benefits of Urban Farming, Why go Agri in cities? |p. 2| CHAPTER 3:

Sustainable Farming Methods in Cities

Hydroponics,Aeroponics,Aquaponics,SIPS and Greenroofs, |p. 10| Products - Increasing your yield with less floor space, |p. 15| Water and Energy Saving Solutions, |p. 19|

|p. 9|

CHAPTER 4:

Envisioning the Future - Case Studies

Vertical Farming - A Concept, |p. 26| The Hydrogenator - Infrastructure Reuse, |p. 30| Vertically Integrated Greenhouse - Facade System, |p. 32| Forwarding Dallas - Mixed Use Development, |p. 34|

|p. 25|

CHAPTER 5:

Current built developments - Case Studies The Science Barge, |p. 38| The Plant - Industrial Reuse, |p. 42| Brooklyn Grange Rooftop Farms - Office Building Retrofit, |p. 46| 60 Richmond Street East - Co-operative Housing, |p. 50| The Greenhouse Project - Elementary School Retrofit, |p. 40| Sustainable Restaurants, |p. 58|

CHAPTER 6:

Start growing now |p. 63|

CHAPTER 7:

References |p. 80|

|p. 37|

CHAPTER 1: INTRODUCTION

INTRODUCTION By the year 2050, it is projected that the worldâ&#x20AC;&#x2122;s population will exceed 9 billion people, with over 70 percent of humans living in cities. With this in mind, it is apparent that we need to start growing more food to ensure food security and also grow it in a sustainable way that does not destroy our ecosystems. Current agricultural practices in rural landscapes pollute our waterways with chemical laden runoff. This destroys our freshwater systems and also produces questionable food with less nutritional value. In addition to this, we are currently using over 80% of our arable rural farmland today, with 15% of it being damaged from bad farming practices. How will we supply food for future generations? This leads to the importance of growing food in cities to curtail the CO2 emissions associated with the transport of food and ensure natural, fresh produce while also supporting local economies. With this in mind, the core subject matter and focus of this book is how to integrate agriculture to buildings within the city, rather than open public ground floor spaces and garden allotments. With the rate of development and population density rising fast in most cities, the land dedicated to these spaces may become too valuable and be occupied with built constructions soon in the future. This book is geared toward developers,students and architects who are aware of the major future changes in food production and are looking to be further educated and inspired by built and theoretical projects that bring farming to our cities.

CHAPTER 2: BENEFITS OF URBAN FARMING

2. THE BENEFITS OF URBAN FARMING: WHY GO AGRI IN CITIES? IMPROVING AIR QUALITY AND REDUCING THE URBAN HEAT ISLAND EFFECT

ENVIRONMENTAL AGRICULTURAL RUNOFF IS RUINING OUR ECOSYSTEMS AND WATERWAYS Modern agriculture uses 70% of fresh water withdrawals globally and is the largest source of water pollution3. The runoff from agricultural practices - surface water filled with chemicals including herbicides, nitrates and pesticides – are the largest contributor to river degradation4. Due to climate change taking effect, areas furthest from the equator are getting wetter and closest to the equator are getting drier. Human populations are urbanizing closer to the equator and the rural areas around the cities won’t be able to produce food on dry agricultural land with diminishing water sources5. The land surrounding our cities are becoming barren and our freshwater supply is significantly decreasing due to our current practices and climate change.

WE ARE RUNNING OUT OF PRODUCTIVE LAND

FEEDING THE WORLD - ANOTHER BRAZIL

The Food and Agricultural Organization has reported that by 2050, the human population is expected to reach over 9 million people which is 34% higher than today. It is also expected that over 70% of them will be living in cities and to accommodate for this larger population, food production must increase by 70%1. The amount of arable land in 2050 in developing countries will also need to expand by 120 million hectares. The land not being used for production today may have roadblocks from being productive in the future such as chemical and physical constraints, lack of infrastructure and higher demand purposes in the future (i.e/ biofuels)2. We are running out of places to grow food the conventional soil-based way and need to look into growing in cities.

GROWING FOOD AND RAISING LIVESTOCK FOR 6.8 BILLION PEOPLE REQUIRES LAND EQUAL IN SIZE TO SOUTH AMERICA. BY 2050 ANOTHER BRAZIL’S WORTH OF LAND WILL BE NEEDED, USING TRADITIONAL FARMING; THAT MUCH ARABLE LAND DOES NOT EXIST.

Smog, dust and airborne chemicals all contribute to air pollution in urban environments. By integrating vegetation into our built environment, air quality can be significantly improved by mitigating nitrous oxides, volatile organic compounds and reducing airborne particulate matter6. When using a green roof or other exterior building surfaces for food production, the urban heat island effect is also greatly reduced. The plants reflect solar radiation that would otherwise be absorbed my roof surfaces leading to cooler and more bearable summer temperatures.

ROOFTOP FARMS, NY - A GREEN ROOF VEGGIE GARDEN PHOTO CREDIT: LUCAS FOGLIA http://nymag.com/guides/summer/2009/57477/

INCREASING BIODIVERSITY IN CITIES

REDUCING STORMWATER RUNOFF AND REUSING WATER

By integrating food production areas into urban environments, plants, wildlife and insects could be reintroduced and conserve biodiversity within the city.

energy efficiency and greenhouse gas emission reductions

IMAGE CREDIT: LAURIE GRACE TAKEN FROM THE VERTICAL FARM (BOOK)

By implementing green roofs, the average daily heat flow can be reduced by 70-90% in the winter and 10-30% in the winter7. With the energy savings from the thermal mass of the roof, greenhouse gas emissions will also be greatly reduced. 3

Rainwater becomes polluted as it travels along surfaces in cities tainting surrounding waterways. By implementing vegetation, storm water can be absorbed by the plants or saved in a basin for irrigating plants in the future. In addition, many methods of farming suitable for urban settings including hydroponics and sub irrigated planters use significantly less water than rural farming methods.

CHAPTER 2: BENEFITS OF URBAN FARMING

embodied energy in food today is too high “Embodied energy of food today is too high and must be reduced. The non-renewable energy used today for food production exceeds the energy received from consuming the food. If we keep limitlessly use this energy we will contribute significantly to global resource depletion and global warming” [Viljoen, 2005]8 The distance between the producers, distributors and consumers of food is further than ever with the acceptance of global food. In the United States, 20% of the country’s fossil fuel consumption goes into the food chain. In addition to the transport of food, the heavy-duty machinery and chemical fertilizers during the food growth station represents over one third of the food chain’s entire fossil fuel consumption9. The toxic emissions from transporting food and producing the food including CO2 need to be greatly reduced to halt global warming and maintain the finite natural resources we have.

RESTORING DAMAGED LANDSCAPES Many agricultural landscapes have been severely punished and damaged over the years to the point of no return. Chemical fertilizers and pesticides used for growing as well as natural disasters such as crop-related diseases, floods and droughts have destroyed these lands and will continue to as climate change continues. If farming is brought to cities, it would give a change for these damaged lands to be revived. The Food and Agricultural Organization reports that the simplest solution for restoring the natural world is to leave it alone10. This has been proven at Hubbard Brook, New Hampshire in 1967 – a clear-cut mixed boreal watershed that had been farmed 3 times in the past 350 years. After three years of being left alone, trees started growing again and the water draining into the damaged area was of high quality again because the ecosystem that supplied the water was able to repair itself 11 . By restoring damaged lands, ecosystems that existed before development would be brought back and clear-cut areas for farming can become forests again to restore biodiversity and sequester carbon. 4

CHAPTER 2: BENEFITS OF URBAN FARMING

SOCIAL knowing where your food comes from Many urban populations have lost track of where their food and the process of how food arrives onto their plates. The repeated product recalls from factory farms in recent years has lead to public paranoia about the food production industry and if they are really looking out for the public’s interest. As a society, urban populations should become less alienated reestablish the link between the consumer and producer to be knowledgeable about current food production systems.

A CONSTRUCTIVE, RECREATIONAL ACTIVITY In the 21st century, most of our leisure and downtime is spent around technology and consumerism, often leading to feelings of unfulfillment and isolation. By tending to a vegetable plot, a collaborative and productive ground can be constructed bringing social contact and communication into our personal leisurely activities.

A STRESS RELIEVER

COMMUNITY GARDENING - A SOCIAL ACTIVITY PHOTO CREDIT: JUSTIN SULLIVAN http://www.life.com/image/98170974

Horticulture has been known to show therapeutic benefits to populations. A study from Wageningen University reveals that gardening has many positive effects such as restoring positive moods and relieving acute stress12. In addition to the act of gardening, simply being surrounded by greenery and vegetation within an urban setting can reduce stress and be therapeutic as well.

ADDING COMMUNITY VALUE TO OUR CITIES

CREATING NEW JOBS

Urban Agriculture is a valuable tool for bringing people together of different demographics, ages and cultures. By incorporating a community driven activity into developments, a sense of place and pride can be developed and citizens will value their land. Urban farming can also aim at tackling food poverty in low-income and deprived areas of the city where fresh produce can be hard to access.

By introducing farming to cities there will be employment opportunities for farm maintenance and also opportunities in renewable energy, innovation in farming technology, business start-ups and management. Urban farming also introduces volunteer and educational opportunities for children, lowincome citizens and general public.

CHAPTER 2: BENEFITS OF URBAN FARMING

economic reducing food costs With fuel prices soaring due to the depletion of natural resources, the food prices are also soaring. By growing food in cities, many costs can be greatly reduced including the cost of transit, chemical inputs in the food to keep them fresh and refrigeration.

INCREASING PRODUCTIVE INTENSITY Proposed methods for urban farming such as aeroponic and hydroponic farming grow produce with ten to twenty times less land than conventional agriculture and with much shorter grow times14. This is an important factor when growing large amounts of food for increasing populations and saving land. Even soil-grown urban farms, since they are worked more intensely, can produce up to 15 times more per acre than their rural counterparts15. If taken at a large-scale urban farming can be a business that generates revenue. Indoor farming ventures such as hydroponic farms would be an even less risky business ventures because the dangers of drought, wind and weather would not be an issue.

CUTTING COSTS IN ENERGY BILLS AND STORM WATER MANAGEMENT

a catalyst for development

Installing a green roof can provide economic benefits for the owner including cutting energy costs due to the highly insulating nature of a green roof and infrastructure related costs including storm water management13. Governments and corporations also provide monetary incentives for certain projects that implement sustainable technologies such as green roofs, which can dampen the steep overhead costs often associated with new technology.

By integrating the growing capacity of food into our developments, the value of property and surrounding property will rise due to the strong community environment it will foster. By implementing working sustainable technologies, promoting self-sufficiency, starting recycling programs, including mixed-use buildings and mixed demographics, the community’s economic value will grow.

CHAPTER 2: BENEFITS OF URBAN FARMING

no middlemen - supporting the local economy Purchasing local food eliminates the role of the middle man (ie/The distribution companies) resulting in you pay less for your food. A survey from southwest England shows that local food sold through a delivery scheme was 30-40% cheaper than similar foods from a supermarket16. In addition the amount you pay is circulated back to the community and also supports the local farmer. By supporting local economies the local urban farmer can make 50-70 percent of the retail price of their produce, depending on the marketing system, whereas the rural farmer receives between 15-40 percent17.

health engaging in physical activity

fresher food is healthier

Gardening is known to be a great form of light exercise that tones muscles, helps with flexibility and strengthens the body. Having easy access to a farm or garden within the city along with it’s physical and educational benefits gives people more of an incentive to take part in growing their own produce.

Often times organic fruit and vegetables to be sold at markets goes bad due to transport times from the rural areas to the city. By considering urban agriculture, food will be fresher and more nutritious.

less transport = less chemicals These days food preservatives and additives are questionable in terms of the quality and cleanliness of the food. Factory farms are known for dousing their produce with chemicals, whereas a local small farm is likely to grow a larger range of produce harvested at the peak of it’s freshness. 7

3. SUSTAINABLE FARMING METHODS IN CITIES With the lack of arable land to grow in cities, the methods of farming are limited. This chapter is an index of appropriate ways to grow in cities including on roofs, indoor environments, on facades and in small spaces. In addition to growing the food itself, energy and waste cycles associated with farming and food consumption must also be considered in order for it to be an environmentally sustainable venture. This chapter also includes a a few solutions of ways water and fossil-fuel dependent energy can be conserved and waste diverted.

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

HYDROPONIC FARMING GROWING INDOORS Hydroponics is a system of growing plants and vegetables without using soil. Hydroponics yield a large range of produce including leaf crops (ie/ salad lettuce) and vine crops (ie/ tomatoes and cucumbers) and can be grown anywhere indoors as long as there is ample sunlight and water. After the plants germinate from a seed in a soilless medium, they are transplanted to the hydroponic system. Typically, PVC plastic piping is used to hold the plants in place while a stream nutrient rich water runs over the roots of the crops which recirculates through the system. Although hydroponics only utilizes water to grow, it saves 70-95% of water compared to conventional soil agriculture and does not produce chemical laden agricultural runoff. Hydroponics often optimizes yields and produces a higher quality of produce due to the direct nutrients and lack of pests associated with soil growing.

AEROPONIC FARMING

A HYDROPONIC TRAY SYSTEM

AEROPONICS SYSTEM DIAGRAM - A PUMP SPRAYS A FINE MIST TO ROOTS OF PLANTS http://www.homehydrosystems.com/hydroponicsystems/aeroponics_systems.html

WATER RECIRCULATION SYSTEM http://nicolasferrer.com/hydroponics-diagram

ROOTS LIFTED FROM CHAMBER http://hydroponicsequipment.co/hydroponicsequipment-blog/2011/02/03/aeroponics/

http://www.cityhydroponic.com/

references and FURTHER READING

1. http://www.simplyhydro.com/system.htm 2. http://tlc.howstuffworks.com/home/hydroponics.htm 3. http://www.hydroponicgreens.com/Hydroponic%20Info.html 4. http://www.sustainmagazine.com/pages/GNVC%20pages%2019-34.pdf *Sustain Magazine’s issue on greenhouse growing and hydroponics 10

Aeroponics is a growing system that uses a fine mist of nutrient enriched water that is pumped to the root systems of crops. Aeroponics are often recognized as a more intense type of hydroponic grow system that can also be grown anywhere indoors with sunlight exposure and water. The roots are separated from the rest of the plant enclosed in a humiditycontrolled chamber away from light. With the roots being open to air without soil, the excess oxygen brings more plant growth. The main advantage of aeroponics is that is uses 70% less water than hydroponics using minimal input to gain maximum output – a reason why it has been heavily researched by space agency NASA and is a considerable option for climates where water is scarce.

references and FURTHER READING

1. http://home.howstuffworks.com/lawn-garden/professional-landscaping/ alternative-methods/aeroponics.htm 2.http://hydroponicsequipment.co/hydroponicsequipment-blog/2011/02/03/ aeroponics/ 3. http://aerofarms.com/why/technology/ 11

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

AQUAPONIC FARMING Aquaponics is a farming method that combines hydroponics and aquaculture (farming fish). The system uses oxygenated clean water for the fish to swim in that is pumped up afterwards to the roots of the plants for irrigation. The plants act as a biofilter that strips ammonia, nitrates, nitrites and phosphorus from the water, which then is brought back to the fish tank to be oxygenated to start the cycle again. The beauty of an aquaponics system is that it is a fully closed loop system that recycles waste and water streams. The fish waste becomes a fertilizer for the plants giving them the nutrients to become healthy produce while the plants provide a healthy living environment for the fish. Aeroponics use fish waste as organic fertilizer for the produce, removing the need for chemical inputs.

GREENHOUSE AQUAPONIC SYSTEM http://hydroponicsequipment.co/hydroponicsequipment-blog/2011/02/03/aeroponics/ LEFT - SMALL SCALE AQUAPONIC SYSTEM http://www. earthsolutions. com/Farm-in-BoxAquaponics_c_214. html BOTTOM - INKA SUN CURVE http://www.greediary.com

a Solar Energy Option

Aquaponics require a power source in order for the water to pump and recirculate throughout the system but why rely on coal and fossil fuels? The Inka Sun CurveTM runs entirely on solar and wind energy for consistent water pumping, aerating the tanks and cleaning them. Equipped with PV panels and a wind turbine, the Sun CurveTM stores energy in a battery bank that powers the entire system and can also be used to power household electronics as well. The Inka Sun CurveTM is a great option for developing cities, areas without easy access to water, and isolated areas. 12

references and FURTHER READING

1.http://www.livingwallart.com/edible-vertical-gardens/aquaponic-verticalgarden-from-inka-biospheric-systems/ 2.http://www.photosbysc.com/Aquaponics/Saras_Aquaponic_Blog/ Entries/2008/4/13_What_is_Aquaponics.html 3.http://home.howstuffworks.com/lawn-garden/professional-landscaping/ alternative-methods/aquaponics.htm 4.http://www.fastonline.org/images/manuals/Aquaculture/Aquaponic_ Information/barrelponics_manual_email.pdf *A guide on how to build your own aquaponics system with pipes and a barrel. 5.http://www.nytimes.com/2010/02/18/garden/18aqua.html 13

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

GREEN ROOF

A green roof can be utilized to grow produce if the existing roof structure would allow the additional load. The structure consists of an impermeable membrane attached to the existing roof structure, a layer felt that acts as a thick sponge for absorbing and storing water from the top soil, a drainage mat for the water, another felt layer for further water retention and then a layer of soil on top. Growing produce in soil often requires deeper soil than many green roof plants, which add to the weight of the roof. Lightweight growing media soils such as GaiaSoilTM and RooflightTM have been developed to lighten the load of a green roof while also allowing adequate excess water drainage and storm water retention for the plants.

references and FURTHER READING

1.http://www.ecocentricblog. org/2010/09/02/revolutionizing-urban-agriculture-one-sub-irrigatedplanter-at-a-time/ 2.http://www.insideurbangreen. org/sub-irrigation-aka-self-watering/ 3.http://www.appropedia.org/SubIrrigated_Planter

LARGE SCALE SIPS FARMING http://agrarianist.net/ GREEN ROOF STRUCTURE http://www.safeguardeurope.com/applications/green_ roofs_flat.php

references and FURTHER READING

1. http://www.gaiainstituteny.org/ 2. http://www.skylandusa.us/about2. html

SIPS Sub irrigated planters (SIPS) are a popular method of growing produce in urban settings because they are compact and easy to construct. SIPS use planters with a reservoir of water below the soil so the plants are being irrigated through capillary action. Up to 90% of water is saved using SIPS systems rather than top down irrigation systems because none is lost in evaporation. Since the soil stays dry, garden pests are also reduced allowing a fresher yield of produce. Overall, SIPS are advantageous because they are low-maintenance, easy to construct out of recycled materials (therefore cost efficient) and low water consumption container gardening. 14

SIPS STRUCTURE - SIPS CAN BE MADE EASILY FROM RECYCLED MATERIALS SUCH AS PLASTIC BOTTLES http://subirrigation.net/

PRODUCTS: INCREASING YOUR YIELD WITH LESS SPACE The Valcent VerticropTM The Valcent VerticropTM is a multi-layer system of rotating hydroponic trays on rails that ensures that all plants get an even amount of sunlight so they can harvest simultaneously. The Verticrop is designed to produce high yields of fruits and vegetables within a small footprint and can easily fit into existing buildings. It can produce approximately 20 times the normal production volume for field crops with only 5% of the water. A VertiCrop conveyer uses around the same amount of electricity as using a home computer for approximately 10 hours a day producing up to ½ million lettuce heads a year. Because Verticrop grows the same number of crops in less space, it takes typically 7 times less energy to produce the same number of plants in a conventional greenhouse. 15

VALCENT VERTICROP’S STACKED ROTATING HYDROPONIC TRAYS PROVIDE EVEN SUNLIGHT DISTRIBUTION TO PRODUCE http://www.insideurbangreen.org/valcent/

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

REFERENCES AND FURTHER READING 1.http://gothamgreens.com/vertical_farming.pdf 2.http://www.valcent.eu 3.http://www.valcent.net/s/HDVGS.asp?ReportID=264273 4.http://www.guardian.co.uk/environment/2010/jul/29/vertical-farms-urbanfood

Omega Garden CarouselTM Omega Garden CarouselTM is a rotating carousel that consists of several rotating hydroponic grow trays around a cylinder with a grow light bulb located in the middle. The cylinder slowly rotates around the light bulb giving providing even light distribution to all the crops, yielding 3-5 times the weight of plant per watt of electricity used. It is compact compared to flat farming and can yield over 3,000 plants in only 150 COMMERCIAL SIZE CAROUSEL UNIT http://www.omegagarden.com/index.php?content_id=1521 square feet of floor space.

REFERENCES AND FURTHER READING

CROPS CIRCLE AROUND GROWLIGHT http://www.treehugger.com/files/2009/09/omegahydroponic-vertical-garden.php

1.http://www.omegagarden. com/index.php?content_ id=1500 2.http://www.treehugger. com/files/2009/09/omegahydroponic-vertical-garden. php

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

EETHUIS Eethuis is an edible greenhouse designed by Atelier Gras located in Appletern, Netherlands. Vegetables are grown along the walls and roof structure in modular plastic crates packed with soil and metal mesh to keep the plants in place. Although only a temporary exhibition suitable for the summer (it was on display only during the Tuinenfestival in 2010), Eethuis is an innovative and beautiful idea for housing a vegetable garden without much outdoor space and also with reusable materials.

EETHUIS http://www.ateliergras.nl/

EETHUIS MODULAR PLASTIC CRATES AND LAYOUT http://www.ateliergras.nl/

REFERENCES AND FURTHER READING 1.http://www.designboom.com/weblog/cat/9/view/12730/atelier-gras-eethuis. html 2.http://www.ateliergras.nl/projecten_details/5/eethuis.asp 3.http://www.e-architect.co.uk/holland/eethuis_appeltern.htm 17

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

WATER AND ENERGY SAVING SOLUTIONS

EDIBLE WALLS Edible walls are a way of growing produce on existing interior and exterior walls. These walls are constructed as metal panels filled with seeds and soil that are hung vertically. Edible walls can also be a mobile unit that moves to areas with maximize sun exposure. Like green roofs, edible walls are thermal masses that can reduce heating and electricity costs and produce fruits and vegetables in far less space than a typical garden. Many technologies in bringing farming back to the city such as greenhouses on buildings require large investments whereas an edible wall is far more simple, cheaper and does not require computers or greenhouses to grow.

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

TOURNESOL SITEWORKâ&#x20AC;&#x2122;S EDIBLE WALL http://www.safeguardeurope.com/applications/green_ roofs_flat.php

REFERENCES AND FURTHER READING 1.http://www.greenroofs.com/ content/green_walls005.htm 2.http://agreenroof.com/urbanfarms/mobile-edible-walls/ 3.http://www.nytimes. com/2009/11/19/business/energyenvironment/19WALLS.html

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

LIVING MACHINES - WATER PURIFICATION Living machines are natural and biological systems that treat polluted water, producing clean, often potable, water. The original Buckminster Fuller Challenge winning idea was from biologist John Todd but the term Living Machines is now trademarked by Worrell Water Technologies. The basic idea of a living machine is that natural bacteria, plants, and animals take waste and chemical produce and turn them into nourishment. These natural waste consumers are then fitted together into biological systems that work autonomously to remove the pollutants from the water. Living machines are tailored to reduce the specific types of affluent entering the system. The systems are designed to be total ecosystems from the lowest levels of plankton and bacteria to plants, molluscs and fish.

John Toddâ&#x20AC;&#x2122;s original schematic sketch for the Living Machine as a waterpurifier http://www.treehugger.com/files/2008/08/john-todd-wins-buckminster-fuller-challenge.php

The affluent and many of the processes are contained in underground tanks to lower the chance of contamination and to reduce the required above ground space. These tanks are connected to gravel beds which have photosynthesising plants and specific microbes living in them. These plants are extremely important in the oxygenation of the water and also in sequestering heavy metals. Normally a Living Machine will have at least 3 separate wetlands in place that work in series to clean and filter the water in the reservoir tanks. These wetlands are often seen as gardens or greenhouses and are easily accessible. Heavy metals captured by the plants can then be retrieved by incinerating the plant matter and capturing the ash from it. The system uses a modular design so that changes in amount or type of affluent can be addressed by simply adding a new unit for the required purpose to the system. The modular design ensures that each biological system does not affect or slow another system. The total ecosystem idea requires not only low energy input, but the ecological engineering which goes into the system ensures that waste from most of the different process microbes and animals is used by another part of the system, increasing the overall system productivity.

REFERENCES AND FURTHER READING 1. http://inhabitat.com/living-machines-turning-wastewater-clean-with-plants/ 2.http://web.archive.org/web/20070711064319/http://www.oceanarks.org/ education/resources/design/ 3. http://www.livingmachines.com/about/how_it_works/ Living Machine - Greenhouse as water purifying facility http://inhabitat.com/living-machines-turning-wastewater-clean-with-plants/

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

BIOGAS PLANT Biogas is a general term for gas which is produced during the anaerobic digestion of organic material. Primarily consisting of methane (CH4) and carbon dioxide (CO2), it can be used as a type of biofuel. Common inputs to biogas production include manure, biomass, sewage and energy crops. A biogas plant is simply a large scale anaerobic digester used at an industrial level. Biogas can be used in many applications. It can be burned in a heat engine to produce electricity, heat or mechanical energy. It can also be processed into fuel for vehicles or gas for cooking or heating in the home. Biogas is considered to be a sustainable form of energy.

REFERENCES AND FURTHER READING 1.http://www.noenigma.com/2011/03/biogas-process.html 2.http://en.wikipedia.org/wiki/Biogas

CHAPTER 3: SUSTAINABLE FARMING METHODS IN CITIES

CASE STUDY: ZONNETERP - Greenhouses THAT make use of excess solar heat Greenhouse-Village (Dutch: Zonneterp) is a neighbourhood in the Netherlands that takes the excess heat from solar radiation gained in the summertime in greenhouses, stores it and then delivers it to heat the greenhouses and houses in the neighbourhood during the wintertime and at night. Greenhouses are highly energy intensive buildings and because they are fully transparent structures, they receive more solar heat then they need. The excess heat is stored in aquifiers using a system of heat exchangers and pumps and is released at times of need. In addition to using waste heat, the blackwater from houses are anaerobically digested producing biogas which is then burned and used as CO2 fertilizer in the greenhouse and the combustion energy is used for power generation. The greywater is purified and used for irrigating the plants in the greenhouse, which then filters it to become household tapwater. The whole neighbourhood is entirely self-sufficient in energy and water.

REFERENCES AND FURTHER READING 1.http://ec.europa.eu/environment/etap/inaction/pdfs/june07_greenhouse_ village.pdf 2.http://www.zonneterp.nl/english/index_uk.html

Image Credit: German Renewable Energies Agency http://www.unendlich-viel-energie.de/en/biomass/details/article/155/functioning-principles-of-a-biogas-system. html

CASE STUDY: Eli Zabar’s Vinegar Factory – Using Waste Heat Eli Zabar’s Vinegar Factory in New York is a market and bakery with a rooftop greenhouse that grows vegetables, fruits and herbs to sell in his store below. It is also the first of its kind in New York that uses the waste heat from the bakery oven ducts to heat the greenhouse above, providing all the heat needed to grow all his produce. 22

Heat Cycles at Zonneterp http://www.zonneterp.nl/english/index_uk.html

4. ENVISIONING THE FUTURE This chapter is dedicated to the theoretical urban farming projects and competition submissions by architects, engineers and academics around the world. The true sustainable performance and impact is not scientifically or economically measured in these projects due to their nature of being conceptual and visions for the future. Although some examples may seem utopian, the strategies for food production and closed loop systems are inspiring models of what may happen in the future when arable farm land as we know it becomes scarce and large scale urban food production is in need.

CHAPTER 4: ENVISIONING THE FUTURE

VERTICAL FARMING A CONCEPT Vertical farming is an idea developed by Columbia University professor of microbiology and public health Dr. Dickson Despommier that suggests that in order to meet the future populationâ&#x20AC;&#x2122;s food needs , food will need to grow vertically in cities. Despommier envisions towers at least 5 stories tall, clad entirely in glass that house food production systems including hydroponic, aeroponics and livestock. These vertical farms can be housed in abandoned buildings and deserted lots in cities, making unused spaces productive. The main advantages of urban farming include:

LA TOUR VIVANT BY SOA ARCHITECTS - A MIXED PROGRAMME (OFFICES, APARTMENTS, SHOPPING CENTRE, HYDROPONIC FOOD PRODUCTION) VERTICAL FARM DESIGN LOCATED IN THE OUTER ZONE OF A CITY Image Credit: SOA Architects http://www.eco-tower.fr/

1. Year-round, 24 hour crop production 2. No weather-related crop failures due to droughts, pests and floods 3. No agricultural runoff by recyling black water 4. Allowance for ecosystem restoration, returning damaged farmlands to nature. 5. No Use of herbicides, pesticides or fertilizers 6. Use of 70-95% water than conventional soil farming 7. Greatly reducing food miles 8. More control over food safety and security 9. New employment opportunities 10. Purification of grey water to drinking water 11. Animal feed from postharvest plant material 27

CHAPTER 4: ENVISIONING THE FUTURE

By growing hydroponically, food is grown safely without chemicals and the danger of being harmed by natural disasters. This can have a drastic impact in dry cities with no arable land. Despommier understands that these farms, which have significant energy consumption (for grow lights, hydroponic systems, heating and cooling etc.), will need to be powered by cheap and renewable energy in order for them to work. As we know today, we still need to find and develop larger amounts of these sources in order for vertical farming to become a reality. No large scale vertical farms have been constructed yet, but there are several proposed designs.

CHAPTER 4: ENVISIONING THE FUTURE

THE LIVING SKYSCRAPER BY BLAKE KURASEK - 120 STOREY VERTICAL FARM IN CHICAGO Image Credit: Blake Kurasek http://blakekurasek.com/

BLACKWATER, GREYWATER AND HEATING SYSTEMS USED IN THE LIVING SKYSCRAPER Image Credit: Blake Kurasek http://blakekurasek.com/

REFERENCES AND FURTHER READING

THE LIVING SKYSCRAPER BY BLAKE KURASEK - URBAN FARM WITH CONDOMINIUM UNITS AND MARINA DOCK TO DISTRIBUTE FOOD TO POPULATION Image Credit: Blake Kurasek http://blakekurasek.com/

1. Book: The Vertical Farm â&#x20AC;&#x201C; Feeding the World in the 21st Century, By Dickson Despommier, 2010 2. http://www.verticalfarm.com/ 3.http://www.scientificamerican.com/article.cfm?id=earth-talks-skyscraper-farms 4. http://www.economist.com/blogs/babbage/2010/12/vertical_farming 5.http://www.brighthub.com/environment/science-environmental/ articles/39036.aspx?p=2 6. http://www.time.com/time/magazine/article/0,9171,1865974,00.html 29

CHAPTER 4: ENVISIONING THE FUTURE

THE HYDROGENATOR - AN INFRASTRUCTURE REUSE PROJECT Where: Chicago, USA Who: 4240 Architecture Gensler Engineers Description: Taking the abandoned Bloomington rail line in Chicago, The HYDROGENator transforms this unused three mile infrastructure and turns it into a greenhouse and hydrogen generator that provides 10 acres of farm land in the city and powers city schools. This rail line used to connect Chicago neighborhoods and is now a current eyesore, overtaken by garbage and debris. The proposal serves a greater purpose than just a city park â&#x20AC;&#x201C; it will be a productive landscape within the city that grows food in the greenhouse and generates electricity below using a hydrogen and oxygen fuel cell energy.

REFERENCES AND FURTHER READING All Image Credits: Gensler http://www.bustler.net/index.php/article/genslers_hydrogenerator_wins_spark_award_for_international_design_excellenc/

1.http://www.bustler.net/index.php/article/ genslers_hydrogenerator_wins_spark_award_ for_international_design_excellenc/ 2.http://www.sparkawards.com/Galleries/09_ Entries.htm?appid=2357 31

CHAPTER 4: ENVISIONING THE FUTURE

VERTICALLY INTEGRATED GREENHOUSE A FACADE SYSTEM Where: New York, USA Who: Arup Engineers Kiss + Cathcart Architects New York Sun Works The Vertical Farm Project

All Image Credits: BrightFarm Systems http://brightfarmsystems.com/technology/vertically-integrated-greenhouse The Advantages: 1) The Vertically Integrated greenhouse is lightweight, modular, portable and highly productive system for growing produce within the city – an economically viable use of the urban built environment. 2) Using hydroponic systems produce high quality vegetables with 20 times less land and 10 times less water than conventional soil agriculture while also eliminating the need to use pesticides and fertilizers. 3) The Vertically integrated greenhouse can also be retrofitted to existing buildings, reducing the need for new constructions to accommodate them. 4) Vertically Integrated greenhouses will provide shade, air treatment and evaporative cooling to occupants of the building.

Description: The Vertically Integrated Greenhouse uses a hydroponic vegetable growing system within a double skin façade system allowing buildings to grow their own food without sacrificing floor area. Using trays suspended on a cable system, the Vertically Integrated Greenhouse can grow vegetables up to 40 meters in height, as long sun exposure permits. The cable lift is designed as two wire cables that are looped around pulleys driven by a computerized motor. The 2-meter long planter trays are attached in between the cables using swiveling clamps. The seeds are planted at the bottom level of the system and the trays rise up the front of the façade, over the pulley and back down, with produce ready for harvest, taking on average 30 days.

REFERENCES AND FURTHER READING

1.http://challenge.bfi.org/application_ summary/127 2.http://www.sustainmagazine.com/pages/ GNVC%20pages%2019-34.pdf 3http://www.oneprize.org/ semifinalistspdf/1170a.pdf 4.http://brightfarmsystems.com/technology/ vertically-integrated-greenhouse 5.http://www.cityfarmer.info/2009/12/28/ vertically-integrated-greenhouse/ 33

CHAPTER 4: ENVISIONING THE FUTURE

FORWARDING DALLASA MIXED USE DEVELOPMENT Where: Dallas, USA Who: Atelier Data (Architecture firm) MOOV (Landscape Designers) Description: Winner of the Urban Re:Vision of the Dallas Community Development international design competition, â&#x20AC;&#x153;Forwarding Dallasâ&#x20AC;? transforms a vacant Dallas city block into a carbon neutral, mixed use community integrating urban agriculture. The building is a 40,000 square meter complex including housing for 854 people of various demographics, community functions and commerce. The form of the building takes shape as four rows of buildings that slope and peak like a hillside, providing space to grow food for inhabitants and maximize solar gain. On the hilltops (the roofs), solar and wind energy is harvested to power the building with building integrated wind turbines and PV panels. Rainwater will also be harvested from the roofs and the complex is designed to be 100% prefab for easy and cost-effective construction. Forwarding Dallas proves to be a sterling example of what a mixed use, mixed demographic urban eco community could resemble in the future.

All Image Credits: Atelier Data & Moov http://www.atelierdata.com/ & http://www.moov.tk/

REFERENCES AND FURTHER READING

1.http://www.revision-dallas.com/?p=757 2.http://www.designboom.com/weblog/cat/9/ view/9377/atelier-data-moov-forwarding-dallas.html 3.http://info.aia.org/aiarchitect/ thisweek09/0724/0724d_dallasgreen.cfm

5. CURRENT BUILT DEVELOPMENTS THIS CHAPTER CONTAINS CASE STUDY PROJECTS THAT HAVE BEEN BUILT OR ARE CURRENTLY UNDER CONSTRUCTION THAT integrate agriculture into the built environment. with urban farming as part of buildings being a relatively new phenomenon, some projects in this chapter are more experimental and educational in nature while others use agriculture as a permanent feature into their buildings. this chapter covers a large variety of projects that differ in scale and in program but all of which bring farming to urban buildings.

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

THE SCIENCE BARGE Description: The Science Barge is a prototype sustainable urban farm and education and the first fully functioning demonstration of renewable energy supporting sustainable food production in a city. It is a greenhouse situated on a barge that grows it’s own food with no carbon emissions, no net water consumption and no waste streams. The science barge is a museum that promotes food production in cities in a sustainable way, a centre for research for ongoing investigations of ecologically responsible systems or the production of clean water, energy and food. It is docked on the Hudson River, a site picked for it’s easy access to mass transit including the New York Water Taxi and an opportunity to create a vibrant recreational district.

SCIENCE BARGE FLOATING ON HUDSON RIVER Photo Credit: Tyrone Turner http://ngm.nationalgeographic.com/2009/03/energy-conservation/turner-photography

From the findings on the Science Barge, BrightFarms aims to constructing sustainable greenhouses on top of supermarkets throughout 2011. An acre large greenhouse on a supermarket roof will produce 7500 - 9000 pounds of fresh produce a year, resulting in 1.3 – 1.6 million dollars in revenue per annum. This will allow retailers to sell locally produced food reducing costs associated with transit while also reducing their carbon footprint.

Who: BrightFarm System New York Sun Works Completion date: March 2010 Where: Yonkers, New York, USA

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

Sustainable Technologies and Design: HYDROPONIC GROW SYSTEM WITHIN THE SCIENCE BARGE GREENHOUSE Photo Credit: Columbia University Food Sustainability Project http://gosustainable.blogspot. com/2010/10/floating-urban-farm.html

Solar panels, wind turbines and biofueled generator power the science barge. The biofuel used for the generator is taken from waste oils and byproducts from food and restaurant industry. Use of 6 photovoltaic panels installed on a passive tracker to follow the sun across the sky boosting output by 20% Reuse of a shipping container to house the power centre, office space and utilities.

The Food Itself: Cucumbers, tomatoes, bell peppers and varieties of lettuce are grown on the Science Barge with net zero carbon emissions, zero pesticides and zero chemical runoff. The crops are grown hydroponically, germinated in rockwool and grown in recirculated water mixed with coconut husks and rice hulls for nutrients.

Electricity for cooling is greatly reduce by relying on evaporative cooling â&#x20AC;&#x201C; absorption of heat by water as it changed from liquid to vapour The crops are grown hydroponically, irrigated by captured waste water and desalinated river water. (using a reverse osmosis system) Being hydroponically grown, there is no agricultural waste or pesticides and the water is recirculated. THE COST OF A TOMATO A comparison of an average American tomato and a Science Barge tomato in terms of resource consumption rather than dollars. Image Credit: New York Sun Works http://nysunworks.org/file_ download/3/science-barge-brochure. pdf

Rainwater catchment reuses rainwater for plant irrigation.

References and Further Reading: http://nysunworks.org/thesciencebarge http://www.good.is/post/the-science-barge/ http://news.cnet.com/2100-11395_3-6181583.html http://www.nytimes.com/2008/11/23/nyregion/

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

THE PLANT INDUSTRIAL RETROFIT Description: The Plant is an industrial reuse of the Peer Foods meat processing plant aiming to be an educational facility highlighting sustainable urban agriculture and manufacturing and also closed waste and energy loops in the built environment. This 93,500 square foot complex will house a food production farm that is 36 000 square feet, sustainable food-business incubator units, a community kitchen and educational facilities. Bubbly Dynamics is a company known for transforming abandoned industrial buildings in Chicago to occupied offices for sustainable manufacturing businesses at a low cost using labor consisting mostly of do-it-yourselfers and volunteers, a method they continue for the construction of the Plant.

WORKERS IN FRONT OF PEER FOODS MEAT PROCESSING PLANT Photo Credit: The Plant Chicago http://www.flickr.com/photos/plantchicago/

Who: Bubbly Dynamics LLC Plant Chicago (non profit sustainable research organization)

Current plans for the office space occupancy are for start up companies and entrepreneurs in the sustainable manufacturing field who will share kitchen space to prepare meals and collaborate with each other. The greenhouse space will also be available for businesses in the facility that wish to grow their own produce. The project is currently under construction and has been housing a test aquaponic farm for the past 15 months. Although the ideas implemented in The Plant are not new, the innovation lies in the scale of this project.

Completion date: Currently Under Construction Where: Chicago, USA 42

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

Sustainable Technologies and Design: The plant aims to be a closed loop system operating with zero net energy. Use of waste heat from produce heating lamps and brewery Anaerobic Digester â&#x20AC;&#x201C;Fish and brewery waste will produce biogas burned in a gas turbinegenerator set With the Anaerobic Digester and Combined Heat/Power System, Plant aims to convert 18 tons of biomass per day to approximately 300 kwh of electricity - sufficient heat to operate entire facility, rooftop greenhouses and providing process heat for brewing. Reusing parts of the building that were specific to the previous use of building, the meat processing plant. Industrial stainless steel smokers will be used as scrap metal for fittings in new building (worth: $3 million USD), existing metal halide light fixture will heat the growing beds, and fiber-reinforced plastic panels as new partitions for growing beds and food production spaces.

Energy, Waste and Food flows in The Plant Image Credit: Matt Bergstrom http://www.plantchicago.com/

The Food Itself: The Plant will grow produce and fish using several aquaponic grow system that combines aquaculture (fish farming) and hydroponics (growing plants in water). There will also be a rooftop greenhouse and orchard.

References and further reading: TRIAL AQUAPONICS The Plantâ&#x20AC;&#x2122;s indoor aquaponics setup with LED grow lights. Photo Credit: The Plant Chicago h t t p : / / w w w. f l i c k r. c o m / p h o t o s / plantchicago/

1.http://www.plantchicago.com/ *Official website where you can follow the development and construction 2.http://www.cityfarmer.info/2010/06/21/ seeds-of-change-vertical-farming-comes-tothe-south-side-of-chicago/ 3.http://challenge.bfi.org/application_ summary/2262# *The Buckminster Fuller Challenge submission 4.http://vimeo.com/plantchicago 5.http://www.chicagoreader.com/chicago/ vertical-agriculture-city-farm-back-of-theyards/Content?oid=2272850 45

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

BROOKLYN GRANGE ROOFTOP FARMS - OFFICE BUILDING RETROFIT Description: Brooklyn Grange is a 40,000 square foot office building rooftop space that is a privately owned and operated by Ben Flanner as a green roof and a vegetable farm. Located on top of a The Standard Motor Products building - a six-floor masonry structure built in 1919, Brooklyn Grange is one the first of its kind in New York to explore the possibilities of growing food for a dense urban population that is economically profitable as a business venture.

BROOKLYN GRANGE - A PERFECT VIEW OF THE MANHATTAN SKYLINE Photo Credit: Cyrus Dowlatshahi http://cyrusdowlatshahi.com/

Brooklyn Grange also supplies a volunteer community agriculture program and educational program for children. With cooperation with the building manager for a negotiated lease, consultations with engineers for designing the green roof, and funding from private ventures, loans and community fundraiser events, the project was able to come into fruition in May 2010.

Who: Conservation Technologies (Green roof system) Ben Flanner (Farmer) Acumen Capital Partners (Building owner) Completion date: May 2010 Where: Queens , New York, USA 46

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

Sustainable Technologies and Design: A top watered irrigation system like a traditional garden is used on the green roof. The green roof is assembled with an impermeable membrane, felt, drainage mats and soil but the weight of the soil was the main concern for a project this size on an existing building. With the consultation of architects and engineers, Brooklyn Grange purchased one million pounds of RoofliteTM intensive soil mix – a light, moisture retaining and drainable soil medium that is easy to transport and lay onto the roof. The thermal mass provided by the green roof increases the building’s energy efficiency and lifespan of the roof. Brooklyn grange is a commendable example of how abandoned usable spaces in urban environments such as flat roofs can become productive landscapes that service the city.

VOLUNTEERS SPREAD SOIL ONTO TO THE BROOKLYN GRANGE GREEN ROOF Photo Credit: Nicole Bengiveno http://www.nytimes.com/imagepages/2010/05/14/

References and further reading:

The Food Itself: A wide range of produce is grown on Brooklyn Grange including tomatoes, peppers, eggplants, herbs, carrots, beets, radishes, fennel and leafy greens. The vegetables are grown in 7.5” of Rooflite IntensiveTM a lightweight soil mix that the existing building’s roof structure could hold. When ready to eat, the produce is distributed to neighborhood farmers markets, local restaurants and is also sold directly on site to bring their food miles to zero. 48

ABOVE - BEFORE AND AFTER OF BROOKLYN GRANGE ROOFTOP Photo Credits: (L) http://www.thelmagazine.com/ (R) Liza de Guia h t t p : / / w w w. f l i c k r. c o m / p h o t o s / skeeternyc/

1.http://brooklyngrangefarm.com *Official website 2.http://www.greenroofs.com/projects/pview. php?id=1122 3.http://www.huffingtonpost.com/jakerosenwasser/brooklyn-grange-rooftopfarm_b_834258.html 4.http://www.nytimes.com/2010/05/14/ nyregion/14farm.html 5.http://www.ecocentricblog.org/2010/07/28/ a-farm-grows-in-brooklyn-on-a-rooftop-inqueens/

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

60 RICHMOND STREET EAST CO-OPERATIVE HOUSING Description: 60 Richmond Street is a housing co-op with for workers in the hospitality industry, the first co-op built in Toronto in recent years. An urban infill project on a 2.3-acre site in heart of downtown Toronto, the building is 11 storeys tall with 85 apartment units. The main strategy was to design a building that incorporates social spaces dedicated to food production that is economical to build and also maintain. The building was designed as a solid mass that was carved in to create openings and terraces that serve as garden spaces and also draw light into the building interior giving it a sculptural quality.

60 RICHMOND STREET - URBAN INFILL HOUSING WITH PRODUCE GROWING ROOF AND WALLS Photo Credit: Shai Gil http://www.shaigil.com/

Who: Teeple Architects Toronto Community Housing “Unite Here” (Hospitality Workers Union)

A main feature to make 60 Richmond Street sustainable for the residents is a large cistern below the roof that captures rainwater to irrigate the roof garden and walls. The project has achieved LEED gold certification and has won many awards including the Ontario Association of Architects Design Excellence Award and the Canadian Architect Award of Excellence.

Completion date: March 2010 Where: Toronto, Ontario, CANADA

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

The Food Itself: The fruits, herbs and vegetables grown on the 6th floor terrace and green roof supplies the residents-owned and operated restaurant and training kitchen on the ground floor. The gardens are irrigated by storm water from the roofs and the organic waste from the kitchens creates compost for the garden. Sustainable Technologies and Design: The use of energy saving insulating fibre cement panels Heat recovery system Drain water heat recovery from laundry facilities Green Roof reducing urban heat island effect. Rainwater collection from terraced gardens and cistern to irrigate gardens and grow wall. Restaurant food waste providing compost for the garden Passive ventilation through social grow spaces and evaporative cooling

SUSTAINABILITY ILLUSTRATION Image Credit: Teeple Architects http://www.archdaily.com/85762/60-richmond-housing-cooperative-teeple-architects/ LEFT - OUTDOOR WALKWAY TO GARDEN FACING DOWNTOWN TORONTO SKYLINE Photo Credit: Shai Gil http://www.shaigil.com/

References and further reading:

1.http://www.canadianarchitect.com/issues/ story.aspx?aid=1000402392 2.http://www.onpha.on.ca/content/ conference/2010/510_60_Richmond.pdf 3.http://www.teeplearch.com/ 4.http://archrecord.construction.com/ projects/bts/archives/multifamhousing/ 10_60_Richmond/

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

THE GREENHOUSE PROJECT Description: The Greenhouse project was realized in 2008 by a group of public school parents and educators who aimed at introducing food and nutrition education to the public school systems in Manhattan. Inspired by the urban farm project “The Science Barge”, the main purpose of the Greenhouse project was to create a space for students to get hands on experience with food production and education of sustainable practices and environmental sciences.

PS.333’S EDUCATIONAL ROOFTOP GREENHOUSE Photo Credits: (L) New York Sun Works (R) Ari Burling (L) http://nysunworks.org/?page_id=172 (R) http://www.aia.org/practicing/AIAB087414

With the lack of buildable space all over Manhattan, a greenhouse large enough to house 40 students was built on Manhattan School for Children P.S 333’s 1,420 square foot rooftop. The overall budget of this project was 800,000 dollars, provided by Manhattan’s local government and fundraising activities. With the success of the greenhouse on P.S 333, New York Sun Works has already begun the construction of greenhouses at Cypress Hills School in Brooklyn and PS. 89.

Who: P.S 333 (a Manhattan K-8 school) New York Sun Works (Non-profit sustainable technologies company) Kiss and Cathcart Architects Completion date: December 2010 Where: Manhattan, New York, USA

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

The Food Itself: The P.S 333 Greenhouse aims to yield 8000 pounds of produce a year including cucumbers, strawberries, lettuce, tomatoes, peppers, eggplants and squash. The food produced will provide school children with classroom snacks, cafeteria food and materials for cooking classes. Children will eat fresh and all natural produce – an answer to the junk food and obesity crisis present in America today. It is important to note that the main purpose of the greenhouse project is a science lab where kids will learn to succeed and also fail, not a food production system.

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

Sustainable Technologies and Design: The vegetables in the greenhouse are grown hydroponically – circulates and recycles water. Solar panels are implemented to generate energy to power the greenhouse Energy requirements are lowered through the construction of a twin wall polycarbonate roof as opposed to a glass roof. Compositing Station – using worms to decompose leftover lunch scraps Rainwater catchment system – 40,000 gallons of rainwater will be collected per year, filtered and used for cooling the building and irrigating the plants. Weather station Because of the lack of pesticides, ladybugs will protect the plants from pests

SCALE AND LOCATION OF GREENHOUSE ON P.S 333 Image Credit: The Greenhouse Project http://www.treehugger.com/files/2009/08/the-greenhouse-project-transforms-nyc-schools-vacant-rooftop.php

References and further reading:

1.http://www.aia.org/practicing/AIAB087414 2 . h t t p : / / n y s u n w o r k s . o r g / thegreenhouseproject/the-greenhouseproject-at-ps333 3.http://cityroom.blogs.nytimes. com/2010/11/22/on-a-school-rooftophydroponic-greens-for-little-gardeners/ 4.http://www.treehugger.com/files/2009/08/ the-greenhouse-project-transforms-nycschools-vacant-rooftop.php 5.http://www.kisscathcart.com/pdf/ ManhattanSchoolforChildren.pdf

HYDROPONIC GROW SYSTEM IN P.S 333’S GREENHOUSE Image Credit: Nicole Bengiveno http://cityroom.blogs.nytimes.com/2010/11/22/on-a-school-rooftop-hydroponic-greens-for-little-gardeners/

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

SUSTAINABLE RESTAURANTS Sustainable Restaurants are a model used around the world to reduce or eliminate waste streams created in the food and restaurant industry. This includes small-scale implementations such as the use of reusable and recyclable products for interiors and lighting but also generating it’s own power, using food scraps for energy or compost for produce and conserving water.

the waterhouse Who: Arthur Potts Dawson Completion date: February 2008 Where: London, UK Description: The Waterhouse is a sustainable restaurant that is first of it’s kind in London that stresses the importance of waste reduction systems in restaurants. The restaurant uses the concept of water to describe all the systems used the in restaurant. The waterhouse is situated by the Regent’s Canal pumps cold water from the canal to cooling sails suspended from the ceiling to cool the restaurant instead of conventional air conditioning methods. Hydroelectricity is also used to power the kitchen, eliminating the need for gas and the refrigeration units are water-based. The Waterhouse also fulfills its social responsibility as a sustainable restaurant by providing training opportunities for young people to become environmentally friendly restaurateurs.

THE WATERHOUSE - USING ADJCAENT CANAL TO COOL RESTAURANT Photo Credit: Michael Rank http://www.flickr.com/photos/ibisbill/

REFERENCES AND FURTHER READING 1. http://thesra.org/index.php *The Sustainable Restaurant Association (UK) – An organization that grades a restaurants energy efficiency, waste management and use of local and sustainable ingredients. 2.http://www.ted.com/talks/lang/eng/arthur_potts_dawson_a_vision_for_ sustainable_restaurants.html *Arthur Potts Dawson Talks about his vision for sustainable restaurants through TED lectures 3.http://www.eco-question.com/eco-friendly-restaurant-by-shoreditch-trust 59

CHAPTER 5: CURRENT BUILT DEVELOPMENTS

gramercy park hotel restaurant Who: Gramercy Park Hotel (Dan Dilworth, Sous Chef & Kevin Denton, Manager) Completion date: Rooftop Farm completed Summer 2010 Where: Manhattan, New York, USA Description: The Gramercy Park Hotel Restaurant uses its unused rooftop space to grow produce including 50 different fruits, herbs, eggplant squash and beets to use in the restaurant’s dishes. Dan Dilworth and Kevin Denton spent their spare time foraging through New York’s dumpsters to find containers – including an old duck roaster and wine boxes – to grow vegetables in. The duo also harvests its own rainwater for irrigation by hooking up an old grease barrel to the downspout to reduce clean tap water use. Vegetable waste from the restaurant is also put to use in this makeshift urban farm by a compost wormery set in bins made of repurposed floorboards. Although this garden does require a fair amount of tending, all of what is grown is served fresh at the restaurant saving hundreds of dollars for ingredients.

REFERENCES AND FURTHER READING 1.http://eatocracy.cnn.com/2010/08/11/highabove-manhattan-a-vegetable-gardengrows/ 2. http://www.thefeast.com/newyork/restaurants/The-Gramercy-Park-Hotels-Secret-Rooftop-Farm-to-Table-Restaurant-100320574. html

GRAMERCY PARK HOTEL RESTAURANT - FRESH INGREDIENTS FROM THE ROOFTOP Photo Credit: Ryan D’Agostino http://www.esquire.com/blogs/food-for-men/gramercy-park-hotel-garden-tour-090310

6. START GROWING NOW Urban farming is about self-sufficiency and a peace of mind of knowing where your food comes from and what goes in it. Why not try reducing your food miles today by growing some food yourself? Farming is deeply rooted in its hands on, do it yourself method of cultivating and harvesting â&#x20AC;&#x201C; it is a productive and satisfying activity which in itself can be an incentive to begin. This chapter aims at introducing urban farming into your personal life and acquainting yourself with what you can grow, when and how so you can start now and exercise your skill to be part of the urban farming movement.

CHAPTER 6: START GROWING NOW

PLANTING AND HARVESTING THE OUTDOOR GARDENING YEAR STARTS IN OCTOBER AND NOVEMBER WHEN PREPARATION FOR THE NEXT SEASON TAKES PLACE. THIS INCLUDES DIGGING BEDS AND ADDING MANURE. SEEDLINGS SHOULD BE GROWN INDOORS AROUND THIS TIME AND THEN GRADUALLY BROUGHT OUTDOORS TO THE GARDEN. SPRING IS A TIME OF SOWING, PLANTING AND PREPARING THE SOIL WITH VERY LITTLE TO EAT. LATE SPRING AND SUMMER IS WHEN THERE IS AN ABUNDANT HARVEST. AUTUMN ALSO BRINGS ITS OWN HARVEST OF VEGETABLES LIKE PUMPKINS AND CORN, BUT IS ALSO A TIME WHEN ALL THE YEAR’S GROWTH SHOULD BE COMPOSTED, READY TO FEED THE FOLLOWING YEARS CROPS.

BEAR IN MIND THE DATA FOR PLANTING AND HARVESTING MENTIONED HERE AND IN THE CALENDAR ARE SUITED FOR A BRITISH CLIMATE, AND VARIES ACCORDING TO WHERE YOU LIVE. FOR FURTHER INFORMATION ABOUT SPECIFIC CHARACTERISTICS OF CROPS AND ALSO HOW AND WHEN TO PLANT THEM, READ ‘THE SELF SUFFICIENT-ISH BIBLE’ BY ANDY AND DAVE HAMILTON. THIS BOOK ALSO PROVIDES PLENTLY OF INFORMATION REGARDING HOW TO START YOUR OWN RAISED BED GARDEN OR ALLOTMENT GARDEN.

*NEXT 4 PAGES* - PLANTING AND HARVESTING CALENDAR TAKEN FROM BOOK ‘THE SELF SUFFICIENT-ISH BIBLE’ (PG. 132-135) Image Credit:Andy and Dave Hamilton

CHAPTER 6: START GROWING NOW

companion planting “Plants have always lived side by side, and sometimes they’ve benefited from this partnership and sometimes they haven’t. Companion planting involves growing a combination of plants that will benefit one or more of the plants in the area. For example, planting a row of onions next to members of the carrot family (including parsnips and celery) is beneficial to both the carrots and the onions – the conflicting smell confuse and deter both the carrot fly and the onion fly, so it’s an ideal partnership” -andy and dave hamilton, ‘the self sufficient-ish bible’

COMPANION PLANTING CHART TAKEN FROM BOOK ‘THE SELF SUFFICIENT-ISH BIBLE’ (PG. 106) Image Credit:Andy and Dave Hamilton

CHAPTER 6: START GROWING NOW

COMMON PESTS UNLESS YOU ARE STARTING A HYDROPONIC GROW SYSTEM, YOUR VEGETABLE PLOT IS PRONE TO PESTS. ANTS CAN SOMETIMES BE BENEFICIAL IN THE GARDEN BY FEEDING ON LARVAE BUT CAN ALSO CAUSE SIGNIFICANT DAMAGE TO PLANT ROOTS. APHIDS ARE ALSO COMMON PESTS THAT MAINLY ROAM AROUND BEAN CROPS, BUT THEY CAN BE RID OF USING LADYBUGS. THE CHART TO THE RIGHT NOTES OTHER PESTS AND SOLUTIONS IN ORDER FOR YOUR VEGETABLES NOT TO BE RUINED. MORE INFO ON DEFEATING OTHER PESTS CAN BE FOUND IN THE BOOK ‘THE SELF SUFFICIENT-ISH BIBLE’ BY ANDY AND DAVE HAMILTON.

PESTS CHART TAKEN FROM BOOK ‘THE SELF SUFFICIENT-ISH BIBLE’ (PG. 131) Image Credit:Andy and Dave Hamilton

CHAPTER 6: START GROWING NOW

if you have space try

starting your own wormery composter

Making your own Biodigester A biodigester takes your food scraps and other organic wastes and breaks them down through anaerobic digestion producing gases including methane. This gas can be used to power your kitchens or lighting. A biodigester may sound expensive and complicated but can be easily made with recycled materials and instruction easily available online. Biodigesters are often used in developing countries to provide communities with energy and also reduce waste volumes in a costly and effective manner.

REFERENCES AND FURTHER READING 1.http://www.youtube.com/watch?v=3AZv6MjZylo&feature=player_ embedded#at=225 2.http://www.theurbanfarmingguys.com/ 3.http://www.scribd.com/doc/2083877/Biodigester-Design 4.http://www.gstriatum.com/solarenergy/2009/10/how-to-build-a-biodigester/

collecting your own rainwater Rainwater collection systems are a simple way of harvesting clean, free water for activities such as gardening or flushing toilets. The most common and easiest method for collecting rainwater is a rain barrel. The rainwater flows down the roof through the gutter into a water basin for you to use at a later date. They are very easy to install and can be made of any watertight large container such as an oil drum or a barrel.

A HOUSEHOLD WATER BASIN Photo Credit: City of Windsor http://www.citywindsor.ca/002918.asp

REFERENCES AND FURTHER READING 1.http://direct.tesco.com/buyersguide/ waterbutts.aspx 2.http://www.watercache.com/ education/rainwater-how/

Wormeries are a low-cost, portable method of composting that uses worms to digest organic kitchen scraps â&#x20AC;&#x201C; excluding citrus fruits, meat and fish. The works product compost and liquid feed, which are both nutritious for plants. Common problems for wormeries are flies, in which you should cover the bin with a damp newspaper. Wormeries should also be kept between 15-25 degrees Celsius.

WORMS DIGESTING FOOD WASTE Photo Credit: Pippa http://bigwormeryproject.blogspot. com/2010_09_01_archive.html

REFERENCES AND FURTHER READING 1.http://www.wikihow.com/MakeYour-Own-Worm-Compost-System 2.http://www.goodtaste.co.za/ Special-Interest/How-to-Start-yourOwn-Wormery.html

starting your own bokashi composter The Bokashi system is a portable compositing system for food scraps, perfect for smaller households. All types of food â&#x20AC;&#x201C; including citrus fruit, meat and fish can be composted in a Bokashi system, and it also produces no smell. A Bokashi bran composed of sawdust, bran and Effective Micro Organisms is sprinkled over the waste to break it down and eliminate odors. After two weeks, the waste can be added to a compost heap or directly into the soil to release nutrients for your garden. REFERENCES AND FURTHER READING 1.http://www.bokashi.com.au/ How-Bokashi-works.htm 2.http://www.greenlivingtips. com/articles/339/1/Bokashicomposting.html

BOKASHI BRAN OVER FOOD WASTE Photo Credit: Christina Martin http://www.christinamartin.co.za/ blog/2010/11/recycling-is-for-the-birds/

CHAPTER 6: START GROWING NOW

if you lack space try MAKING YOUR OWN WINDOW FARM Window farms are do-it yourself system that allows city dwellers and workers to utilize their window space to grow their own produce. Inexpensive materials such as recycled plastic bottles and aquarium pumps are used in a hydroponic grow system. Window farms are low-energy, high yield system that allows growth during winter months. The research and development of window farms are by non-professionals who communicate their successes and failures of their window farms through an online knowledge bank and forum.

CHAPTER 6: START GROWING NOW

OTHER CONSIDERATIONS seasonal eating

PROTOTYPE WINDOW FARM http://our.windowfarms. org/2009/06/03/the-first-window-farm/

GROWING VEGETABLES IN bags

REFERENCES AND FURTHER READING 1.http://www.windowfarms.org 2.http://www.npr.org/templates/story/ story.php?storyId=125504307 3.http://www.treehugger.com/ files/2009/11/window-farms-verticalgardens

Grow bags reuse old soil bag or reusable plastic bags to house produce including mushrooms, potatoes, tomatoes, salad greens and herbs. These bags are portable and are intended to be located in places that do not invade your personal living space or too much outdoor space such as outside your window, on a fence or hanging off a balcony. Aside from potatoes, the grow bag method is suitable for spring and summer growing only because of it’s exposure to outdoor air.

Often today we’re able to buy exotic produce not native to our regions or in season due to the global food marketplace. These imported fruits and vegetables not only lack in taste but also nutritional value. By eating seasonally and local, fuel from the transport of food is greatly reduced, the produce is received fresher and the profits would go directly to your local farmer and economy.

using ‘waste’ to help the community Although we need to prepare to feed a larger future population, there are still many food-related inefficiencies and waste streams in urban areas today. A volunteer organization “Not far from the tree” from Toronto, Canada takes the abundant fruit growing from local public and homeowner’s trees and donates them (by bicycle) to food banks, shelters and community shelters making good use of healthy food that would otherwise rot. City Harvest is a food rescue organization in New York City also aims to redirecting food “waste” streams by taking unsellable edible products such as slightly bruised or recently expired foods from local vendors and restaurants and bringing them to community food programs to educate about nutrition and alleviate hunger in the city. Donating, volunteering or starting your own organizations such as these will help urban populations using the inefficiencies and waste in the urban food system today.

REFERENCES AND FURTHER READING 1. Book - ‘The Self-Sufficient-ish Bible’ By Andy and Dave Hamilton *Provides plently of seasonal recipes 2. http://www.eattheseasons.com *Database with seasonal recipes, info about seasonal produce and other resources 3.http://www.simplesteps.org/eatlocal *Learn about what local and seasonal produce is around you (US only)

REFERENCES AND FURTHER READING 1.http://www.kentucky.com/2011/03/ 24/1682602/how-to-grow-vegetablesin-a-shopping.html 2.http://www.environmentalhealth clinic.net/product/agbag-kit/

LETTUCE IN REUSABLE BAG Photo Credit: Kerry Michaels http://containergardening.about.com/od/ vegetablesandherbs/ss/LettuceBag.htm

REFERENCES AND FURTHER READING 1.http://www.notfarfromthetree.org/ about 2.http://www.cityharvest.org/ 77

notes:

“We Must Become the Change We Want to See” -MAHATMA GANDHI

FIN

REFERENCES

13. Peck, S., Callaghan C., Kuhn M. & Bass B.; ‘Greenbacks from green roofs: forging a new industry in Canada’, on website: http://ohio.sierraclub.org/miami/ images/files/Greenbacks.pdf, 1999

CHAPTER 2: THE BENEFITS OF URBAN FARMING WHY GO AGRI IN CITIES?

14. Wilson, A., ‘Growing Food Locally: Integrating Agriculture Into the Built Environment’, Environmental Building News, http://www.buildinggreen.com/ auth/article.cfm/2009/1/29/Growing-Food-Locally-Integrating-Agriculture-Intothe-Built-Environment; Published online 1 February 2009

1. The Food and Agriculture Organziation; ‘How To Feed the World in 2050’, on website: http://www.fao.org/fileadmin/templates/wsfs/docs/expert_paper/How_ to_Feed_the_World_in_2050.pdf, 2009

15. Ableman, A.,’Agriculture’s Next Frontier: How urban farms could feed the world’, on website: http://www.fieldsofplenty.com/writings/frontier.php, 2006

2. The Food and Agriculture Organziation, ‘2050: A third more mouths to feed’, on http://www.fao.org/news/story/en/item/35571/icode/, 2009 3. United Nations Environment Programme; “The Global Environmental Outlook 4: Environment for Development”, on website: http://www.unep.org/geo/GEO4/ report/GEO-4_Report_Full_en.pdf, 2007

16. Halweil, B.,’Home Grown: The Case for Local Food in a Global Market’, on website: http://www.worldwatch.org/system/files/EWP163.pdf, 2002 17. Smit, J., Nasr J., Ratta A.; ‘Urban Agriculture: Food, Jobs, and Sustainable Cities’, on website: http://jacsmit.com/book/Chap10.pdf, 2001

4. Smit, J., Nasr J., Ratta A.; ‘Urban Agriculture: Food, Jobs, and Sustainable Cities’, on website: http://jacsmit.com/book/Chap10.pdf, 2001 5. Smit, J., Nasr J., Ratta A.; ‘Urban Agriculture: Food, Jobs, and Sustainable Cities’, on website: http://jacsmit.com/book/Chap10.pdf, 2001 6. Peck, S., Callaghan C., Kuhn M. & Bass B.; ‘Greenbacks from green roofs: forging a new industry in Canada’, on website: http://ohio.sierraclub.org/miami/images/ files/Greenbacks.pdf, 1999 7. Liu, K., Baskaran B., ‘Thermal performance of extensive green roofs in cold climates’, on website: http://www.nrc-cnrc.gc.ca/obj/irc/doc/pubs/nrcc48202/ nrcc48202.pdf, 2005 *data based on Canadian climate. 8. Viljoen, A.; ‘CPULs – Continuous Productive Urban Landscapes: designing urban agriculture for sustainable cities’; Architectural Press, Oxford, 2005 9. Oliver, R; ‘All About Food and Fossil Fuels’, http://edition.cnn.com/2008/WORLD/ asiapcf/03/16/eco.food.miles/index.html; Published online 17 March, 2008 10. Despommier, D.; “The Vertical Farm – Feeding the World in the 21st Century”, St. Martin’s Press, New York, 2010 11. Despommier, D.; “The Vertical Farm – Feeding the World in the 21st Century”, St. Martin’s Press, New York, 2010 12. Berg A van den., Winsum-Westra M van., Vries S de., Dillen S van., ‘Allotment gardening and health: a comparative study among allotment gardeners and their neighbors without an allotment’, on website: http://arch1design.com/blog/ wp-content/uploads/2010/11/Allotmentandhealth.pdf, 2010