Degree Project 09 [Research] // polycultural infrastructure

gäl kelman gäl kelman dave saborio dave saborio

polycultural infrastructure polycultural infrastructure

Table of Contents Serving Size: 1 Degree Project Amount Per Serving 86 pg.

Woodbury University San Diego

12 / 12 / 08 Page*

Introduction A Brief History Industrialized Food Systems Monocultures C.A.F.O.s Health Implications Alternative Food Production Proposal Intention Concept Content Context Reference Case Studies Bibliography *produced By: gäl kelman and davíd saborío

1-4 0% 3-4 5-32 5-22 23-28 29-32 33-40 41-60 41 42 43-46 47-60 61-84 61-82 83-84 contains no juice

INTRODUCTION Ecology teaches that all life on earth can be viewed as a competition among species for the solar energy captured by green plants and stored in the form of complex carbon molecules.

A food chain is a system for passing those calories on to species that lack the plants unique ability to synthesize them from sunlight. ยน

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A BRIEF HISTORY It is important to understand how the contemporary food system came to be — and also to

our food system does well is precisely what it was designed to do, which is to produce cheap calories in great abundance. It is no small thing for an American to be able to

appreciate what, for all its many problems, it has accomplished. What

go into a fast-food restaurant and to buy a double cheeseburger, fries and a large Coke for a price equal to less than an hour of labor at the minimum wage — indeed, in the long sweep of history, this represents a remarkable achievement.

government policies that sponsored a shift from solar (and human) energy on the farm to fossilfuel energy.

This food system is the product of a specific set of

After World War II, the government encouraged the conversion of the munitions industry to fertilizer — ammonium nitrate being the main ingredient of both bombs and chemical fertilizer — and the conversion of nerve-gas research to pesticides.

The gov-

ernment also began subsidizing commodity crops, paying farmers by the bushel for all the corn, soybeans, wheat and rice they could produce. One secretary of agriculture after another implored them to plant “fence row to fence row” and to “get

big

or get out.”

What you now see is an agricultural landscape created by cheap oil. Before the applica-

oil and natural gas to agriculture, farmers relied on crop diversity and photosynthesis both to replenish their soil and to combat pests, as well tion of

as to feed themselves and their neighbors.

Cheap energy, however, enabled the creation of monocultures, and mon-

ocultures in turn vastly increased the productivity both of the American land and the American farmer.

The chief result was a flood of

cheap grain that could be sold for substantially less than it cost farmers to grow because a government check helped make up the difference. As this artificially cheap grain worked its way up the food chain, it drove down the price of all the calories derived from that grain: the high-fructose corn syrup in the Coke, the soy oil in which the potatoes were fried, the meat and cheese in the burger.

What was once

a regional food economy is now national and increasingly

global in scope (thanks again to fossil fuel). Cheap energy (for trucking food as well as

pumping water) is the reason New York City now gets its produce from California rather than from the “Garden State� next door, as it did before the advent of Interstate highways and national trucking networks. More recently, cheap energy has underwritten a globalized food economy in which it makes (or rather, made) economic sense to catch salmon in Alaska, ship it to China to be filleted and then ship the fillets back to California to be eaten; or one in which California and Mexico can profitably swap tomatoes back and forth across the border.

Complicating matters is the fact that the price and abundance of food are not the only problems we face; if they were, we could simply do whatever it takes to boost production. But

this approach won’t work anymore; for one thing, it depends on cheap energy that we can no longer count on. Further, unless we address food production, we cannot make significant progress on the health care crisis, energy independence or climate change. The way we currently grow, process and eat food in America goes to the heart there are reasons to think that

of all three problems and will have to change if we hope to solve them. 12

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WAL MART is the largest seller of food in the U.S. and the world at large.

Cargill inc. Controls 45% of the globe’s grain trade, while its competitor Archer Daniels Midland controls another 30%.

Four companies slaughter 81% of American beef. Four multinational companies control over 70% of fluid milk sales in the US. The merger of Philip Morris and Nabisco in 2000 created a food conglomerate that collects nearly 10 cents of every dollar an American consumer spends on food.

“What you are seeing is not just a consolidation of seed companies, it’s really a consolidation of the entire food chain.” - former Monsanto executive

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U.S. Agricultural production is geographically centralized and corporately controlled.

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Monocultures A monoculture is the cultivation of a single crop on a given area.

Industrialized agriculture favors this mode of production for its economies of scale and resultant reduced production costs.4

Farms that grow one or two crops inevitably invite pests and usually require heavy doses of insecticides and herbicides to control them.

Planting the same crops year after year depletes the soil and increases the need for fertilizers.

The large acreages under cultivation also require heavy machinery and farm vehicles (such as combines and harvesters). 9

This food system employs Industrialized monocultures.

8

One-fifth of America’s petroleum consumption is expended in producing and transporting our food.

10

This industrial food system is dependent on massive oil and gas “inputs”, in the form of fertilizers, pesticides, fuel for machinery, huge irrigation systems, and transportation. 6

Totaling 400 gallons of oil equivalents which are expended annually to feed each 14 American.

OIL

OIL

OIL

OIL

OIL

OIL

OIL

OIL

OIL

OIL

Monocultures use huge amounts of fossil fuels to produce food.

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This system consumes 10 times more fossil fuel energy than it actually produces in food energy.

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Between 1910 and 1983, U.S. agricultural energy consumption increased 810%, 7 while yields grew by only 346%.

Chemical fertilizers (made from natural gas), pesticides (made from petroleum), farm machinery, modern food processing and packaging and transportation have together transformed a system that in 1940 produced 2.3 calories of food energy for every calorie of fossil-fuel energy it used into one that now takes 10 calories of fossil-fuel energy to produce a single calorie of 16 modern supermarket food.

OIL

U.S. food system

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The way this energy is used is incredibely inefficient

The way we feed ourselves contributes more greenhouse gases to the atmosphere than anything else we do — as much as 37 percent.

7

Industrialized agricultural development is geared towards increasing productivity and exploiting natural resources, but ignores complex interactions between agricultural 20 activities, local ecosystems, and society.

Agricultural runoff laden with chemicals (synthetic fertilizers and pesticides) and nutrients is suspected as a major culprit responsible for many “dead zones� in both inland and marine waters, affecting an estimated 173,000 miles of US waterways.19

And has severe social, economic and environmental implications.

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The average bite of american food has traveled more than 1,500 miles before it reaches your lips, changing hands an average of six times along the way.

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Even though most Americans live about 60 miles from an apple orchard, the apples you typically buy at the grocery store travel 1,726 miles between the orchard and your house.

A typical carrot has to travel 1,838 miles to reach your dinner table About 40% of our fruit is produced overseas and, even though broccoli is likely grown within 20 miles of the average American’s house, the broccoli we buy at the supermarket travels 8 an average 1,800 miles to get there.

WTF?

The food we eat arrives from ever distant fields.

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Farm runoff of excess nitrates and phosphates from fertilizers create dead zones in bodies of water all over the world.

9

Synthetic fertilizers – produced using fossil fuel – have helped increase crop yields enormously, and are credited with making possible the global population boom during the 20th century.

But, as croplands growing monocultures become increasingly taxed, the need for 15 additional fertilizer increases.

OIL

These chemical fertilizers, along with pesticides, accumulate in ground and surface waters, run off the fields into water systems where they generate damaging blooms of oxygen-depleting microorganisms that disrupt 16 entire ecosystems. field machinery

raising livestock

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Excess application of fertilizers devastates whole ecosystems.

70% of the water used by human beings goes to irrigate crops.

7

The groundwater that provides 31% of the water used in agriculture is being depleted up to 160% faster than its 10 recharge rate.

We have created a food bubble economy, artificially inflating food production by means of an unsustainable reliance groundwater. 7 Water demand has tripled in the last half century; we have slaked this thirst by pumping from aquifers, underground layers of porous rock, or sand containing water into which wells can be sunk.

The diesel-driven and electrically powered pumps that make the extraction of water posssible became available around the world at roughly the same time; hence it is no surprise, that we now face a “near simultaneous depletion of aquifers�. 10

Massive irrigation systems deplete freshwater aquifers.

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Finding the people and animals to consume this vast surplusses of grain, the cars to burn it, the new products to absorb it, and the nations to import it has become the principal task of the industrial food system, since the supply vastly exceeds the demands.

12

Corn production has grown rom 4 billion 12 bushels in 1970 to 10 billion bushels today.

This mountain of corn is the product of the astouding efficiency of American farmers, who with their technology, machinery, chemicals, hybrid gentics, and sheer skill can coax five tons of corn from an acre of Iowa soil. 7

Industrialized production creates huge crop surplusses.

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CAFO’s This production model raises thousands of animals of one breed and for one purpose at a single site, packed together densely in confined, highly controlled conditions.

3

The current trend in animal agriculture is to grow more in less space, use cost-efficient feed, and replace labor with technology to the extent possible. This trend toward consolidation, simplification, and specialization is consistent with many sectors of the American industrial economy.

The so-called efficiency of industrial animal production is an illusion, made possible by cheap grain, cheap water and prisonlike confinement systems.4

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These surplusses produced the Confined Animal Feeding Operation

For industrially produced meat products the ratio of fossil fuel energy inputs per unit of food energy produced—not including food processing and distribution—can be as high as 35:1 4

It is not uncommon for 25,000 swine, or more, to be raised in one industrial operation, 10,000 dairy cows, and 100,000 broiler chickens or laying hens.

In the case of swine production and dairy production, the industrial model generally uses a liquid flushing system to remove the animal feces and urine from the troughs under the animals to an open cesspool holding pond.

Giving doses of antibiotics to promote growth and to minimize the threat of a rapidly spreading bacterial problem due to the close proximity of the animals to each other is also characteristic.3

CAFOs conditions require extensive use of antibiotics and growth hormones

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Globally, livestock operations account for 18% of anthropogenic greenhouse gas emissions, exceeding those from the transportation sector.

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There are about 238,000 CAFOs in the US, generating 1.37 billion tons of solid animal waste every year. This equating to 130 times more waste than the US human population produces—a total of 5 tons for every human being in the country, posing substantial risks to the en3 vironment and public health.

Agriculture contributes to the impairment of at least 173,629 river miles, 3,183,159 lake acres and 2,971 estuary miles. 20 percent of agricultural impairments are attributed to CAFOs.4 Animal farming is also estimated to account for 55% of soil and sediment erosion, and more than 30% of the nitrogen and phosphorus loading in the nation’s drinking water resources. 8

Antiobiotics and hormones pose serious health risks to the public

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Because of the diabetes and all the other health problems that accompany obesity, today’s children may turn out to be the first generation of Americans whose life expectancy will actually be shorter than that of their parents.

12

Much of what we’re growing today is not directly eaten as food but processed into low-quality calories of fat and sugar.

As the world epidemic of diet-related chronic disease has demonstrated, the sheer quantity of calories that a food system produces improves health only up to a point, but after that, quality and diversity are probably more important. We can expect that a food system that produces somewhat less food but of a higher quality will produce healthier populations. 12

Growing high-yield commodities is not quite the same thing as growing food.

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The number of people suffering from overnutrition -a billion- has officially surpassed the number suffering from malnutrition - 800 million.

9

There are several reasons health care has gotten so expensive, but one of the biggest, and perhaps most tractable, is the cost to the system of preventable chronic diseases.

Four of the top 10 killers in America today are chronic diseases linked to diet: heart disease, stroke, Type 2 diabetes and cancer.

Spending on health care has risen from 5 percent of national income in 1960 to 16 percent today. It is no coincidence that in those same years, spending on food has fallen by a comparable amount — from 18 percent of household income to less than 12 10 percent.

20%

national income

15%

$ spent of food 10%

5%

$ spent on healthcare 0% 1950

year

1960

1970

1980

1990

2000

A child born today has a 1 in 3 chance of developing diabetes.

This means blindness, amputation, early death.

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“We need to wean the American food system off its heavy 20th century diet of fossil fuel and put it back on a diet of contemporary sunshine.�

- Michael Pollan

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Here are some examples...

FARMERS’ MARKETS Farmers markets are an integral part of the urban/farm linkage and have continued to rise in popularity, mostly due to the growing consumer interest in obtaining fresh products directly from the farm. Farmers markets allow consumers to have access to locally grown, farm fresh produce, enables farmers the opportunity to develop a personal relationship with their customers, and cultivate consumer loyalty with the farmers who grows the produce. Direct marketing of farm products through farmers markets continues to be an important sales outlet for agricultural producers nationwide. In mid-2008, the farmers market directory listed 4,685 farmers markets operating in the United States, representing an 6.8 percent increase from 4,385 farmers markets in 2006. This growth clearly indicates that farmers markets are meeting the needs of a growing number of farmers with small to medium-size operations.

Who Benefits From Farmers’ Markets?

Small farm operators: Those with less than $250,000 in annual receipts who work and manage their own operations meet this definition (94 percent of all farms).

Farmers and consumers: Farmers have direct access to markets to supplement farm income. Consumers have access to locally grown, farmfresh produce and personally interaction with the farmer who grows the

produce.

The community: Many urban communities where fresh, nutritious foods are scarce gain easy access to food. Farmers markets also help to promote nutrition education, wholesome eating habits, and better food preparation, as well as boosting the community’s economy.

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FOOD COOPERATIVES A food co-op is a collectively owned grocery store. Most frequently, a food co-op focuses on making natural foods more affordable for co-op members, although other products may be carried as well. There are a number of different methods of operation for food co-ops, but all of them share common values of group management and decision making, social responsibility, and equality.

In a private food co-op, only members may shop at the store. Members pay a small initiation fee and usually invest a set amount of money in the food co-op

to purchase a share. Some food co-ops allow members to purchase multiple shares, or require an annual fee. In some cases, members also join work crews, contributing a few hours of work to the running of the co-op.

In an open food co-op, anyone may shop at the store, but only members receive discounted prices. The prices for non-members at an open food co-op can vary widely, but they are often lower than other retail stores in the area.

Members of a food co-op are able to vote on issues which are relevant for the co-op. For example, members may decide that the food co-op should stock only organic products.

They may also have an influence on hiring decisions, remodeling, and other management issues.

In many cases, food co-ops offer reduced fees to people of low income, or allows people to trade work for membership. The goal is to create a community grocery store with a cooperative ethic. The store offers low prices on goods because it tends to have lower overhead, since members work for free. A food co-op may also offer classes and community event space, along with a newsletter for members with information about the co-op and regional events.

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COMMUNITY SUPPORTED AGRICULTURE Community Supported Agriculture (CSA) is a partnership between farmers and community members working together to create a local food system. CSA farmers produce fresh vegetables, fruits, meats, fiber, or related products directly for local community members. CSA differs from direct marketing in that members

commit to a full-season price in the spring, sharing the risks of production. In return, members know where their food comes from and how it is grown; they share a connection to the land and the farmers who feed them.

Each CSA is designed to meet the needs of producers and community members. Some CSAs have one producer; others have several. In CSAs across the United States, the number of members ranges from fewer than 20 to more than 700.

In most CSAs, producers and organizing members plan a budget that includes production, salary, distribution, administration, and organizational costs. They then determine how

many members the CSA can support and calculate the price of a membership or share. Community members become shareholders by paying in advance for the produce. CSA memberships may be paid in single or multipayments.

CSA memberships may range from $150 to $800, depending on the season length, and the variety and quantity of produce provided. The farm then supplies fresh produce

throughout the growing season and into the winter if a greenhouse or storage is available. Some CSAs provide door-to-door delivery, some have central pick-up sites, and in others, members come to the farm for their vegetables and other products. The produce harvest is divided into share

amounts. The amounts may be pre-divided and boxed or distributed in bulk. A surplus or exchange table allows members to choose to take less of something they don’t want and more of something they do want.

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INTENTION We believe that a healthy food system is necessary to meet the urgent challenges of our time. Behind us stands a half-century of industrial food production, fueled by cheap fossil fuels, abundant land and water resources, and a drive to maximize the global harvest of cheap calories. Ahead lie rising energy and food costs, a changing climate, declining water supplies, a growing population, and the paradox of widespread hunger and obesity.

These realities call for a radically different architectural and infrastructural approach to food and agriculture and their relationship to the population centers which they feed. We believe that the food system must be conceptualized as a spatial, and therefore architectural issue which must perform by addressing the following problems: the quality and diversity (and not merely the quantity) of the calories that American agriculture produces, the resilience, safety and security of centralized industrial food systems, and the lack of highly skilled farmers.

The power of cleverly designed polycultures to produce large amounts of food from little more than soil, water and sunlight has been proved, not only by small-scale “alternative” farmers in the United States but also by large rice-and-fish farmers in China and giantscale operations (up to 15,000 acres) in places like Argentina. In fact, well-designed polyculture systems, incorporating not just grains but vegetables and animals, can produce more food per acre than conventional monocultures, and food of a much higher nutritional value. If located in urban centers, the polyculture’s opportunity for Community Supported Urban Agriculture (CSUA) becomes not only a possibility, but an opportunity to decentralize the industrial food system, centralize human population, educate future farmers, allow for more transparency in the entire system, literally shorten the food chain by efficiently distributing products through redeveloped infrastructure, all while reducing our food system’s dependence on fossil fuels.

We propose to architecturally design the following infrastructural and spatial transitions: Industrial

Pastoral

Annual Species

Perennial Species

Monoculture

Polyculture

Fossil Energy

Solar Energy

Global Market

Local Market

Specialized

Diversified

Mechanical

Biological

Imported Fertility

Local Fertility

We view agriculture and architecture as essential parts of a solution to environmental problems like climate change.

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Proposed PROGRAM farming classrooms

3,000 sf

food studio [artisan school]

5,000 sf

dorms

10,000 sf

farmer’s market / public space

30,000 sf

processing restaurant hall

1,000 sf 4,000 sf

community kitchen

1,400 sf

eco machine

20,000 sf

transportation interface retail space

1,000 sf 8,000 sf

biodiversity corridor

20,000 sf

agricultural growing

130,000 sf

[Advanced Wetland Treatment System(vertical flow)]

transportation interface

retail space

farming classrooms

processing

agricultural growing

farmer’s market / public space

food studio [artisan school]

community kitchen

restaurant hall

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dorms

eco machine

biodiversity corridor

Design Methodologies / Decision-making Processes crop design

• Crops with higher energy content are preffered • The specific growing conditions for crops chosen, including sunlight exposure, water demands and wind protection, require specific architectural responses.

population density

• Given the caloric value per gram of a specific crop with relation to its possible yield per acre, we arrive at the total distance this crop can travel before the energy exhausted in transportation exceeds that contained within.

This understanding has direct architectural and urbanistic manifestations. Through this equation the density of crop per area becomes directly linked to the density of the human population reliant on the crop.

space allocation

• Land use may be kept flexible for the benefit of the different seasonal requirements (i.e. topsoil, livestock grazing, etc.) and simultaneously accomadate human program .

San Diego Growing Calendar march

Artichokes Asparagus Kumquats Rhubarb Snap Peas Kale, red Peas Turnips, white Strawberries Potatoes Persimmons Squash - Winter Macadamia Nuts Tangerines Navel Oranges Chard Broccoli Cherimoyas Asian Pears Pumpkins Cabbage Kiwi Spinach Lettuce Radishes Beets Carrots Pears Apples Figs Sweet Potatoes Peppers Eggplant Blackberries Boysenberries Raspberries Corn Grapes Plums Beans, green Sweet Corn Cucumbers Basil Melons Tomatoes Valencia Oranges Peaches Scallions Squash-Summer Onions Avocados Grapefruit Cut Flowers Cauliflower Celery Guavas Lemons Herbs, fresh Limes Tangelos

april

may

june

july

august

september

october

november

december crop

january

february

march

april

may

june

july

august

september

october

november

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Exisiting San Diego Agricultural Conditions Near-perfect weather The U.S. Weather Bureau describes the San Diego climate as the most nearly perfect in America, characterized as Mediterranean, with warm winters and cool summers.

San Diego County’s varied topography creates a wide fluctuation of microclimates allowing San Diego to grow over 200 different agricultural commodities.

Fertile land San Diego County ranks number one in both California and the nation in the production value of nursery, floriculture, and avocados.

Statewide, San Diego County is in the top five in the production of oranges, chickens, fresh market tomatoes, eggs, mushrooms, grapefruit, tangerines, and honey. income per farm

SD County produces the most dollar value per acre ($4,973/A) of any county in CA. Agriculture in San Diego County ranks 5th as a component of San Diego County’s economy.

Many small, family-owned, organic farms SD County has 5,255 farms, the 2nd highest number of farms of all counties in the US. farms per county

63% of San Diego County farms are 1-9 acres. Median size farm in San Diego is 5 acres.

In San Diego 92% of the farms are family owned. 77% of the farmers live on their land.

San Diego County has the largest community of organic growers in the state and nation, with 292 farmers growing more than 150 crops!

small farms (1-9 Acres)

San Diego County has the 6th highest urban population among counties in the US, but also has the 12th largest agricultural economy.

EXISTING FARMERS MARKET LOCATION EXISTING FARMERS MARKETS ONE HALF MILE RADIUS

ONE MILE RADIUS

PROPOSED SITE

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trolley highway street

NEIGHBORHOOD - our site is locate in logan heights

ZONING - Our site is uniquely zoned (CC - 3 - 5) and defined as a place for pedestrian focused focused development

INFRASTRUCTURE - our site is directly linked the trolley line, and very close to the freeway.

ZONING INFRASTRUCTURE

NEIGHBORHOOD

Proposed Site

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existing farmers’ market

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historic city school warehouse

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Traffic Flows

60,000 sf 300 200 470

200 180

42,000 sf

160 140

350

76,500 sf 290

30 145

140

80

250

200

80

20 120

120

10,500 sf

150

140

145

42,000 sf 145

Dimensions

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summer

winter

Solar Study

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Figure Ground

CASE STUDIES IN FOOD PRODUCTION

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Treefolks Urban Orchard The Urban Orchard Project places fruit and nut trees in public spaces. Program participants take part in a training program that teaches them the basics of organic fruit and nut tree care, pruning and harvesting techniques. They also learn the making of value added products and some simple marketing strategies.

The knowledge of how to grow fresh local fruit has largely been lost to mega-farms in Washington State and California. The Urban Orchard Project was started in 1999 as a partnership between Treefolks, the Texas Organic Growers’ Association and Austin Community Gardens. The concept of the project was to plant groves of locally adapted fruit and nut trees and to use those orchards as a platform to teach people how to grow fresh fruit using organic methods.

Starting with a small orchard in a public housing project in 1999 the program has grown to include orchards approaching one acre in size. The crowning achievement of the program so far was a mini-orchard project in February 2006 which dispensed 800 fruit and nut trees along with detailed instructions to individuals so that they could start producing their own healthy, chemical-free food for many years to come.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

Urban Orchard % Daily Value*

Location City State Approximate Area Food Type Employment Full Time Part Time Volunteer Implementation Time Management

Treefolks Urban Orchard 0% Austin Texas .25 Acre Regional fruit and nut trees 25 0 0 20 -25 3 - 4 Years Community Planned Farm

* http://www.treefolks.org/prog_urban_orchard.asp contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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The Edible Schoolyard The Edible Schoolyard is a non-profit program located on the campus of Martin Luther King Junior Middle School in Berkeley, California. The cooking and gardening program grew out of a conversation between chef and author Alice Waters, and former King Middle School Principal Neil Smith. Planning commenced in 1995 and two years later, more than an acre of asphalt parking lot had been cleared. A cover crop was planted to enrich the soil, and in 1997, the school’s unused 1930s cafeteria kitchen was refurbished to house the kitchen classroom.

Today, the program is integrated into the middle school's daily life. The organic garden is flourishing, plants feed and outgrow the adolescents who nurtured them, and the kitchen is filled with delicious smells, music, and enthusiastic young chefs.

Garden classes teach the Principles of Ecology, the origins of food, and respect for all living systems. Students work together to shape and plant beds, amend soil, turn compost, and harvest flowers, fruits, and vegetables.

In the kitchen classroom, students prepare and eat delicious seasonal dishes from produce they have grown in the garden. Students and teachers gather at the table to share food and conversation during each class. The cycle of food production is completed in the kitchen, as students eat fruits, vegetables, and grains grown in soil rich with the compost of last season's produce.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

School Garden % Daily Value*

Location City State Approximate Area Food Type Employment Full Time Part Time Volunteer Implementation Time Management

The Edible School Yard 0% Berkeley California 1 Acre Seasonal fruits and vegetables 7 5 0 2 2 - 3 Years Private Non-Profit

* http://www.edibleschoolyard.org/ contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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Gaia Gardens The gardens are an urban oasis consisting of 5 acres of certified organic land between East Atlanta and Decatur. Established in 1998, Gaia is an integral part of the co-housing community. The produce is marketed through a 60-member Community Supported Agriculture Program (CSA), at the Morningside Organic Farmers’ Market, and the new East Atlanta Village market. During the season you’ll see a multitude of vegetable and cut flower varieties along with perennial herbs and fruits. Kitchen canning and winter storage will take place in the common house kitchens. The cash crops are part of a seasonal rotation that includes intensive cover cropping.

Sustainably managed gardening focuses on rebuilding soils through composting, cover crops, and a rich bio-diversity of plants, microorganisms, and complimentary small animal systems. Community supported agriculture (CSA) will feature sustainably managed gardens, plant nurseries, greenhouses, and orchard areas managed by a farmer/teacher living and working on the property.

The garden project will be available for educational purposes. The focus will be on local elementary school students coupled with selected high school students from the metro Atlanta area. The educational programs will be administered by professional gardeners, college interns, extension agents and school teachers. Educational scope can vary from formal to informal, including apprentice and intern programs on rebuilding soils, waterways, and bio-diversity; afternoon and weekend workshops and school field trips on composting, growing crops, flowers, and herbs, greenhouse production, and bee keeping.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

Market Garden % Daily Value*

Location City State Approximate Area Food Type Employment Full Time Part Time Volunteer Implementation Time Management

East Lake Commons 0% Atlanta Georgia 1.5 Acres Annual vegetables, flowers, orchard 1 1 0 0 1 -2 Years Private, Business

* http://www.eastlakecommons.org/MainPages/GaiaGarden.html.v contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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Added Value Added Value is a non-profit organization promoting the sustainable development of Red Hook by nurturing a new generation of young leaders. We work towards this goal by creating opportunities for the youth of South Brooklyn to expand their knowledge base, develop new skills and positively engage with their community through the operation of a socially responsible urban farming enterprise.

Since opening our doors Added Value has provided long-term training to more than 85 neighborhood teenagers between the ages of 14 and 19, provided hundreds of local elementary school students with educational programs and worked with thousands of volunteers to build a more just and sustainable future for all.

Together we have helped revitalize local parks, transformed vacant lands into vibrant Urban Farms, improved our access to healthy, safe and affordable food, and begun to grow an economy that supports the needs of our community.

Our successes are due, in large part, to our ability to weave together a Community Advisory Council representing 30 local, regional and national institutions that support our work to improve the neighborhood by creating youth leaders.

Currently , Added Value has four main initiatives: Youth Empowerment, Urban Agriculture, Building a Just Food System, and Farm-to-Classroom.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

Urban Agriculture % Daily Value*

Location City State Approximate Area Food Type Employment Full Time Part Time Volunteer Implementation Time Management

Added Value 0% Brooklyn New York 2.75 Acres Annual vegetables, flowers 85 0 0 85 (Youth) Private, Non-Profit

* http://www.added-value.org/ contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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CASE STUDIES IN FOOD ACCESSIBILITY

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Prairie Crossing Learning Farm The Prairie Crossing Learning Farm inspires young people and adults to understand the importance of healthy food, land, and community through experiential education and work on an organic farm. The Learning Farm is one of the only organic farms in Lake County to offer educational opportunities to children. It uses three acres of land, several greenhouses, a children's garden, and a henhouse as outdoor classrooms.

Learning Farm education programs rely on staff that have expertise in both agriculture and teaching.

The Learning Farm is a program of the Prairie Crossing Institute, an educational, non-profit, 501(c)(3) organization whose mission is to foster constructive, learningbased action in all areas of life, especially for environmental stewardship, sustainable growth, and organic agriculture. The Learning Farm and the Institute are located within Prairie Crossing, a conservation community in Grayslake, Illinois, widely recognized for its preservation of open land and sustainable agriculture.

The Learning Farm works with 375 students from two local schools: the Prairie Crossing Charter School (grades K-8) and the Adolescent Program of the Montessori School of Lake Forest (grades 7-9). Students from both schools are engaged and excited about their lessons and work experience on the farm that integrate agriculture with learning about science, math, nutrition, social studies, and economies.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

Suburban Development % Daily Value*

Location City State Approximate Area Food Type Employment Full Time Part Time Volunteer Implementation Time Management

Prairie Crossing 0% Grayslake Illinois 120 Acres Annual vegetables, flowers, hay, pasture 17 5 4 8 (Seasonal) 1 Year Private, Foundation

* http://www.prairiecrossing.com/pc/site/organic-farm3.html contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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The Bear River Kitchen Incubator The Bear River Kitchen Incubator is a public-use kitchen, run by the non-profit organization SAABRA. It was built to provide a space for people who want to prepare foods that can be sold to the public. State and federal laws require that food sold to the public be made in an inspected kitchen. The use of a household kitchen, usually will not meet the inspection criteria, and often those who want to sell prepared foods to the public have to build a separate kitchen for this purpose. In order to provide this type of facility and so someone wanting to start a small business can begin without having to bear the burden of building there own inspectable kitchen, this facility was conceived. People can produce small quantities of food here and work out their recipes, techniques, and marketing strategies, before expending large sums of money.

But people can also use the kitchen for personal use. Have you ever had to prepare a dinner for a large group of people and simply run out of counter, oven, or sink space?

This BRKI is your answer. Those wishing to can their summer bounty will also find the BRKI facility beneficial.

We require that anyone using the kitchen follow our policies, which include the safefood handling procedures regulated by the Bear River Health Department and USDA.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

Urban Kitchen % Daily Value*

Location City State Approximate Area Food Type Employment Full Time Part Time Volunteer Implementation Time Management

Kitchen Incubator 0% Bear River Utah 4,000 sq. ft.

Value Added Foods 0 0 0 45 (Customers) Established 2000 Non-Profit

* http://www.saabra.org/pages/BRKI.html contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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The Park Slope Food Coop The Park Slope Food Coop is a member-owned and operated food store: an alternative to commercial profit-oriented business. As members, we contribute our labor: working together builds trust through cooperation and teamwork and enables us to keep prices as low as possible within the context of our values and principles. Only members may shop, and we share responsibilities and benefits equally. We strive to be a responsible and ethical employer and neighbor. We are a buying agent for our members and not a selling agent for any industry. We are a part of and support the cooperative movement. We offer a diversity of products with an emphasis on organic, minimally processed and healthful foods. We seek to avoid products that depend on the exploitation of others. We support non-toxic, sustainable agriculture.

We respect the environment. We strive to reduce the impact of our lifestyles on the world we share with other species and future generations. We prefer to buy from local, earth-friendly producers. We recycle. We try to lead by example, educating ourselves and others about health and nutrition, cooperation and the environment.

We are committed to diversity and equality. We oppose discrimination in any form. We strive to make the Coop welcoming and accessible to all and to respect the opinions, needs and concerns of every member. We seek to maximize participation at every level, from policy making to running the store.

We welcome all who respect these values.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

Food Coop % Daily Value*

Location City State Approximate Area Food Type Employment Full Time Part Time Volunteer Implementation Time Management

Park Slope Food Coop 0% Brooklyn New York 19,000 sq. ft.

Variety of organic, local, artisan products 44 44 0 12,800 (Members) Established 1973 Cooperative Ownership

* http://foodcoop.com/ contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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The Dane County Farmers’ Market The Dane County Farmers’ Market on the Square is a Saturday and Wednesday tradition in Madison, Wisconsin. You’ll find the season’s best bounty of vegetables, flowers, and specialty products from approximately 300 vendors throughout the year.

About 150 vendors attend every Saturday. All of the agriculturally-related items are produced in Wisconsin.

The Saturday scene on the Square is really four different events going on at once: Dane County Farmers’ Market. The Dane County Farmers’ Market is the heart of the activities on the Square. Our vendors line the outside edge of the state capitol grounds. They sell agriculturally-related producer-only products from Wisconsin. The DCFM has strict rules for the market and has a waiting list of about three years for new vendors.

Non-profit, Political, and Public Information. The interior of the state capitol grounds is used for non-profit, political, and public information booths and for various entertainment activities. All permits are handled through the Capitol Police. Contact Sue Barica at 608-266-7840 for more information.

Arts and Crafts Vendors. Across the street, arts & crafts vendors and concession stands are on city property.

Street Musicians Add to the Fun. Many street musicians play across the four streets around the Square, adding to the festivities.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

Farmers’ Market % Daily Value*

Dane County Farmers’ Market Location City 0% Madison State Wisconsin Approximate Area 8 City Blocks (2,400 ft).

Food Type 160 Vendors (vegetables, fruit, meat, cheese) 4 Employment Full Time 1 Part Time 3 Volunteer 160 (Vendors) Established 1972 Implementation Time Management Incorporated, Non-Profit * http://www.dcfm.org/ contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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Angelic Organics We only offer our harvest to households like yours. Working directly with you, without the intermediary of stores or wholesalers, gives us the opportunity to provide the freshest quality and the most competitive prices. This system is known as Subscription Farming, Community Supported Agriculture, or, most simply, a CSA. With a preseason payment, you can purchase a "share" of our summer's harvest. You then receive a weekly box of our freshest, seasonal produce during the course of our twenty week harvest season, from mid-June to late-October. Further, you may choose to extend the season with a Winter Share - 4 additional boxes of storage vegetables to be delivered every other week in November & December.

In 1990, we began raising vegetables on our land according to strict Organic principles. Beyond meeting the minimum requirements of using no chemicals -- which is simply avoiding a negative -- we create a positive: soils and plants with rip-roaring health! In 1993, this goal led us to adopt Biodynamic farming practices.

Biodynamics is a system of organic agriculture first described in 1924 by Austrian social philosopher Rudolf Steiner, whose work also underlies the methods of Waldorf education. He gave recipes for nine special "preparations" which are at the heart of the Biodynamic practice: one is a specifically prepared manure; another a silica-rich rock powder; the rest -- herbs and other plant materials. Added to compost, and sprayed directly on the soil and plants at different periods in the growing year, each preparation stimulates and enhances biological activity in a specific way.

Nutritional Information Serving Size: 1 Case Study Servings Per Case Study 11 Amount Per Serving 2.5

Typology

Community Supported Agriculture % Daily Value*

Location City State Approximate Area Food Type Employment Full Time Part Time Volunteer Implementation Time Management

Angelic Organics 0% Caledonia Illinois 28 acres Annual vegetables, fruits, etc.

30 5 20 -25 (Seasonal) 1,300 (Members) Established 1993 Private, Coop Ownership

* http://www.angelicorganics.com/ contains no juice not a significant source of calories from saturated fat, cholesterol, dietary fiber, vitamin A.

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7 McKibben, Bill. Deep Economy: The Wealth of Communities and the Durable Future. New York: Holt, 2007.

8 Neff, Roni A., Iris L. Chan and Katherine Clegg Smith. “Yesterday’s Dinner, Tomorrow’s Weather, Today’s News? US Newspaper Coverage of Food System Contributions to Climate Change.” Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health. 7 July 2008 <http://journals.cambridge.org/action/displayAbstr act;jsessionid=76A04796AAEC1FA48E237A35BE687659.tomcat1?fromPage=online&aid=213413>.

9 Pfeiffer, Dale Allen. “Eating Fossil Fuels.” From the Wilderness, 2004 <www.copvcia.com>.

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11 Plumb, Alastair. “Food Miles- Does Distance Matter?” The Independent. 6 Sep. 2007 <http://www.independent.co.uk/> 12 Pollan, Micheal. The Omnivore’s Dilemma: A Natural History of Four Meals. London: Penguin, 2007.

13 Rynn, Jon. “How to Create an Efficient Fossil-fuel-free Economy.” 5 Feb 2007. <http://www.sandersresearch.com/ind ex.php?option=com_content&task=view&id=1115&Itemid=74>.

14 Siegal, Lee. “Bad Mileage: 98 tons of plants per gallon.” 27 October 2003, University of Utah. <http://www.eurekalert. org/pub_releases/2003-10/uou-bm9102603.php>.

Sustainable Table. “Issue: Buy Local.” 2006 <http://www.sustainabletable.org/issues/buylocal/>.

15 “The Worst Way of Farming.” The New York Times May 31 2008.

16 Union of Concerned Scientists. “Monoculture.” Industrial Agriculture: Features and Policy.

17 May 2007 <http://www.ucsusa.org/food_and_agriculture/science_and_impacts/impacts_industrial_agri culture/industrial-agriculture-features.html#Monoculture>.

17 United States. National Agricultural Library. USDA National Nutrient Database. <http://nal.usda.gov/>.

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19 Viljoen, Andre, Katrin Bohn and Joe Howe. Continous Productive Urban Landscapes: Designing Urban Agriculture for Sustainable Cities. Burlington, MA: Elsevier, 2005.

20 Weber, Christopher L., H. Scott Matthews. “Food-Miles and the Relative Climate Impacts of Food Choices in the United States.” Environmental Science & Technology. 16 April 2008 <http://pubs.acs.org/doi/abs/10.1021/es702969 f>.

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INGREDIENTS: WHISKEY, BEER, ESPRESSO DOUBLE SHOTS, TEA, WATER, FLUSHLESS URINALS, “PARLIMENT” MORGAN MERRIMAN, “JOEY” ALEXANDER “HURRICANE” GUSTAV “MAN MEAT” NAASZ, “AFRICAN” STEVEN MICHAEL STROBEN, JAMES “22 TECHTONIC PLATES” SPENCER, “NASTY” NATHAN WHITE, MELLISA “ELBOW” “ELVIS” “ELMO” “ELLE MAE” TOMAN, IZZY ”GREEN SQUARE” HILARIO