EDUCATE EXPOSE PROVIDE 1
Design Booklet
ELIZABETH PARKINSON 10125807 URBAN DAIRY 2 MARCH YEAR 1
CONTENTS INTRODUCTION
5
URBAN STRATEGY
6
MASTERPLAN
12
PROCESSES
26
COWS
38
TIMELINE OF USE AND OCCUPATION
43
EXPOSE/ CONCEAL
47
TECHNOLOGY
55
55
OTHER ENVIRONMENTAL
67
REFLECTION
71
3
THE SITE
4
INTRODUCTION This project brings together my life time interests and all recent research. Because of my rural background this investigation has been relevant and personal. The project intends to take large wide spread problems like the UK’s food culture, and the rapid depletion of natural resources, down to its core and then propose a building to facilitate the changes. ‘The core’ described is the perceived value of food and food knowledge. Understanding food comes with understanding the process. People understand things when they are exposed to them. This is where my building comes in. Designed to hint at the processes inside but also to create interest and fun to the process.
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6
URBAN STRATEGY PROCESSES ONSITE
7
ISSUES IDENTIFIED IN THE URBAN STRATEGY SPECIFIC TO MY PROPOSAL
out and so incinerators have been chosen as the preferred replacement.
8 URBAN STRATEGY
Burning waste releases poisonous chemicals into the atmosphere that damage the ozone layer. Plymouth is currently in the process of building an incinerator at Devonport (shown on the map above).
Anaerobic digesters already exist around the country. The closest AD is at Langage Farm who are referenced as a precedent in further detail on page 31.
Producing compost from raw waste is another way of reusing waste and upcycling. Allotments are very popular all over the country- there is 300 people of the waiting lists for the ones in Plymouth.
URBAN STRATEGY 9
10
Anaerobic Digesters can turn all digestible waste into electricity, heat and fertilizer. Along side reusing and the phasing out of no biodegradable/ recyclable/ upcyleable materials this would provide a sustainable future of waste disposal.
communities that surround
There are already several allotment sites within Plymouth City. However with the large waiting list the demand is there and there is room for more. People should be encouraged to use their garden to grow. A reduced price home composter is available from local garden centres but the council provide no collections. Council run composting sites should run along side all waste sites, providing compost for the local allotments.
URBAN STRATEGY 11
12 MASTERPLAN
MASTERPLAN + BRIEF The UK’s food culture is weak, further strained by FOOD
habits.
The issues illustrated below are having a knock on negative effect to other important systems; ecosystems, health and well being of the population, co2 emissions and communities. The percentage of weekly wages spent on food has been falling consistently over the last 50 years and now the average family spends around 10% of their wage on food. This fact shows
I think the answer lies in the gradual but sever disconnection with the process of putting food on the table. The less people know about the animals, the process, the people involved, the less it all seems to matter. By reintroducing the process- animals and all, back into the city, people that live in the city will be aware, even involved in the process and therefore appreciate it more.
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WHY MILLBAY? Millbay is a area of deprivation and crime abutting a relatively wealthy community. The mixing of communities is believed to help the wellbeing of both parties. Apart from the issues listed above Millbay was, for hundreds of years, a successful industrial site. When this ceased in the 1950’s communities already decimated by the extensive
14 MASTERPLAN
WHY MILK? Milk is a mass consumed commodity which had it’s status elevated from a luxury to a vital part of our diets after WWII.
providing the supermarkets This is promoting intensive farms- lower welfare standards, more harmful fertilizers for ecosystems and the end product has less variety and resilience.
MASTERPLAN 15
16 MASTERPLAN
THE DAIRY AND THE PEOPLE My project cuts out the middle man by combining the whole process at one site. The cows are brought to the dairy, milked, the milk is processed onsite, bottled and stored. Some milk is made in to a variety of cheeses, supervised by . Cheese is packed and stored onsite.
All new homes in the area are equipped with a which connects them to others within the community and the facilities available on site. Existing residents are invited to sign up to a device installation.
People who claim receive the portion, deemed by the government to be spend on food, to be used onsite. Everyone who wishes to use the community kitchens or purchase food from the site must order tokens from the CND. This allows for amongst the people receiving income support. and classes are available at the centre at varying levels of production; working in the
, and
The courses will provide a skill at a desired.
The governments proposed
(JSA) requires anyone who has been on JSA for over 2 years to either go to the job centre every day or . The centre will participate in this. Customers will collect from the ‘shop’ area and select a meal they would like. will be given along side an ingredients list. Then they collect the food they need and make their way to the cooking area. Schools will visit the site in between meal times. A school is just over the road from the centre. Space will be available for them to host classes at the site.
MASTERPLAN 17
18 MASTERPLAN
SUPPLY AND EXPANSION
PROCUREMENT AND PRICES The
The milk produced onsite would be enough for the ward in which the site is in; . Therefore the company would work towards the gradual and in doing so cutting out the need for buying from the supermarket. This will mean . This will provide resilience in the face of .
then to invest in the herd. It is important that the rural community is involved to integrate skills and values. This will then evolve into a , where local people can buy shares. The university makes money through selling the energy from the anaerobic digester back to the national grid. The council gain by improving the area, the jobs available and training for local people, especially the large community of JSA claimants. Farmers are currently lucky to receive a price which enables them to break even.
Farmers are invited to use the centres for milking or bring their milk to the centres to be processed. Their products would be independently labelled to identify variety.
MASTERPLAN 19
SITE CONTEXT DESIGN STRATEGY
20 MASTERPLAN
MASTERPLAN
masterplan from A0
MASTERPLAN 21
THE SITE
The site is central to the fragmented communities in Millbay. The design continues the the main pier (Xin Yi’s project).
22 MASTERPLAN
SMITHFIELDS MARKET, LONDON centre of meat sales in London for over 800 years. The animals were brought to the city, sold and slaughtered onsite. This practice continued until the Victorian times when, as now, processes where seen as dirty jobs which the general pubic shouldn’t have to see. The live animals where moved out and now there is a Victorian market building on the site which prepares dead animals for sale.
Each seller has its own unit.
MASTERPLAN 23
WHERE WILL THE COWS LIVE? With the masterplan in place cows will spend summer daytime at the following patches of land and supervised by a large network of volunteers with shares in the dairy. In the winter the cows will be housed to the West of Millbay Docks. Feed and bedding will come from surrounding farms.
There old rail networks which still lie under the roads in Plymouth. There is already a possibility that an old line will open up to Tavistock and over Dartmoor to bring some resilience to the system. With the possibility of an alternative method of transport is more likely. If the city where to open some of the old rail systems the Urban Dairy would take advantage of these
24 MASTERPLAN
MASTERPLAN 25
MILK PROCESSING
CHEESE MAKING
26 PROCESS
PROCESS INVESTIGATION
are usually situated on the dairy and out of nearby sheds in the winter. The breed of cows that dominates the market are the American Holstein cows. They produce up to 40 litres a day. Traditional breeds are dying out because intensive methods are taking over. Traditional breeds produce different tasting milk providing a variety of taste and cheeses. Although the amount of milk the native breeds produce per day also varies they have a longer life expectancy.
is usually at a separate location. Lorries bring the milk to them every other day. Usually the milk is then taken by lorry to a supermarket distribution centre and then to various supermarkets around the country.
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Current UK wider issues
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Current issues within the milk industry
are designed for maximum spending only and minimum interaction. Advertising campaigns are usually miss-leading and often focus on junk and convenience foods.
All the processes involved in getting the milk this far are segregated and considered completely separate, this is causing a sever disconnection between NATURE, COOKING AND FOOD. Combining the processes reconnect these processes.
PROCESS 29
I observed the process of at Lanage Farm which is 8 miles from Plymouth. My AD has been designed to the same capacity as this one. Apart from the waste produced by the farm it also takes in . The AD at Millbay would do the same.
30 PROCESS
Langage farm . It gives away the fertilizer produced to local farmers but sadly the heat is largely wasted.
Millbay’s anaerobic digester will use the .
LANGAGE FARM
PROCESS 31
JOURNEY OF MILK The model for getting milk from farm to table is long winded to say the least. The diagram below shows: its is transported in lorries from Farm to Dairy then Dairy to Distribution centre then Distribution centre to Supermarket then Supermarket to individuals homes.
miles.
This removes almost all food
Members of the community may wish to sign up to the delivery service where volunteers deliver their pre paid milk to their door. Other buyers may wish to purchase milk from the shop or use it to cook at the centre.
Urban Dairy
Diagrams are indicative
32 PROCESS
and particularly the area North of union street, which are the more deprived areas in Plymouth, I spoke to members of the employees regarding the surrounding residents. Half the population on long term income support and along with a series of complex issues some factors include, the problems lead to an ever increasing demand for the free food given out by the Foodbank on Adelaide Street.
‘The poorest members of society are still just as undernourished as they ever were, just in a different way’- Carolyn Steel, Hungry city pg 99
The quote above refers to the fact that although the money available to people in need has increased greatly over the last century, due to lack of culinary skills and food knowledge the money is often spent on fast food and convenience meals. When the weekly shop is carried out in this way the budget just doesn’t stretch far enough and the quality of food consumed means consumers are left undernourished.
PROCESS 33
34 PROCESS
PROCESSES ONSITE
PROCESS 35
FORM PRECEDENTS
The project started with wanting to connect rural and urban skills and awareness. The form gives an industrial feel to be authentic to the process. Espinar House by WW FARM +KD Architects, Pool shop house, Singapore
36
Living architecture, OMA
The roof is intended to look as though
Bluff farm house by Richard Cole Architecture
PROCESS 37
in the building has been informed by the at different locations relating to the cow.
38 COWS
COWS COW ERGONOMICS Although the dairies throughout the city will eventually support a variety of breeds, the cows chosen for the Millbay project are Dairy Shorthorn. However a mix of breeds would be encouraged. Key Characteristics: Size: Cows 550- 650 kg The breed is primarily used for dairy production, yields are modest but longevity is good so lifetime production is a match for many modern breeds. For Holstein’s (the intensive breed) you can expect 11-12,000kg of milk, from Shorthorn 8-9,000kg per year. good grades.
achieving
Average for breed: 5500kgs@ 3.8% Butterfat, 3.3% Protein They have been chosen because they are more hardy, require less medication, are a more manageable size, live longer and are a registered rare breed.
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- Not taking the calf away immediately like most milk producers - Allowing a reasonable time for the cows to rest before giving birth - Hand rearing calves until they are fully weaned. The longer you feed them milk, the bigger they get and so the more they are worth at market.
40 COWS
COWS 41
Local volunteers (paid in produce) are trained in: Processing the cheese, Husbandry, Milking, stocking/ manning the shop
42 TIME, ACTIVITY + OCCUPATION
TIME, ACTIVITY + OCCUPATION
TIME, ACTIVITY + OCCUPATION 43
44
SCHEDULE OF ROOMS
SHOP AREA: 54 m sq FOOD STORAGE (FOOD BANK): 74 m sq CHEESE MAKING: 55 sq m MILK PROCESSING: 42 m sq LEARNING TO MAKE CHEESE: 35 m sq COOKING ROOM: 62 sq m COOKING AREA: 35 m sq FOOD HALL: 105 m sq ANAEROBIC DIGESTER: 400 m sq Total (Excluding walls) = 1,292 m sq Total (Including walls) = 1,663 m sq
TIME, ACTIVITY + OCCUPATION 45
46
EXPOSE/ CONCEAL The main facade will be a curtain wall construction with double glazed panels manufactured by Panelite. They are manufactured in panels which have a layer of hexagonal tubes within the air gap of double glazing. This creates obscured vision.
The product also comes in several colours and with a opaque layer. Image below: St Louis Science Centre, HKW Architects
Images from Panilite website
47
LIGHT STUDY USING MODELS
TYPE 1
TYPE 2:
TYPE 3: 48 EXPOSE / CONCEAL
THE CLOSER YOU GET THE MORE OBSCURED YOU VISION BECOMES THIS TYPE WILL BE ON THE FACADE WHERE THE COWS ARE MILKED FEATURES ON THE WALL BETWEEN THE MILK PROCESSING AND THE COWS FEATURES ON THE WALLS BETWEEN MILKING AND FOOD HALL
TYPE 4: FEATURES BETWEEN COOKING AREA AND CHEESE MAKING AREA ALL TYPES DIFFUSES LIGHT VERY WELL - AVOIDING CREATING HOT SPOTS INSIDE.
EXPOSE / CONCEAL 49
TYPE 5:
(RIGHT). FEATURES ON WALLS FIRST SEEN AT EACH END OF THE BUILDING. THE ACTUAL DESIGN WOULD BE SIMILAR TO THE ONE SHOWN, ONLY BIGGER.
50 EXPOSE / CONCEAL
OMA, IIT MCCORMICK TRIBUNE CAMPUS CENTRE
EXPOSE / CONCEAL 51
52
MOVEMENT OF RESOURCES
EXPOSE / CONCEAL 53
54
TECHNOLOGY
Using the construction sequence as a framework to explain the buildings construction I will describe key details and materials. FOUNDATIONS (right): Concrete pad foundations to secure the steal structure. They will be 600 x 1000 mm in size.
55
STEEL STRUCTURE
Structure: Steel frame, I beams 203x133mm, columns 203x133. Structure for glass corridor 533x210x109mm as they span the whole corridor. Theses will be celebrated as a design feature and the resources and services pipe work will be fed through the cellular holes.
56 TECHNOLOGY
SECTION SHOWING THE BASIC STRUCTURAL PRINCIPLE IN 3D
TECHNOLOGY 57
STRUCTURAL CONCEPT PLAN
58 TECHNOLOGY
COW SIZES RELATE DIRECTLY TO THE STRUCTURE
FLOOR SLAB
Floor slabs and ramps will be concrete above insulation, a damp proof course, sand and hardcore substrate. concrete. Detail shows joint between cow also shows the spaces needed to insure
TECHNOLOGY 59
FIRST FLOOR + WALL
beam and block. The wall construction around the curtain wall facade will be a continuation of the panels. Image shows black glazing, Mann Building, Liverpool
60 TECHNOLOGY
GLAZED WALL PANELS
The curtain wall will hang off the steal beams. Panelite clearshade panels.
details of variations see page 45.
For
Image bottom right from manufacturers
TECHNOLOGY 61
ROOF
board with an XPS core, it is reinforced with glass moomoo architects in Poland. The Thernopian sits on insulated, structural panels which span between beams. (See right)
Image right: sourced from Tegral designers roof architects
62 TECHNOLOGY
GLAZED CORRIDOR
Glazed corridor will the slightly raised from the supporting structures. It will be made from black glass shown on page 58. Supported by cellular beam described on page 54. Openings will be folding doorsintended to be open for the maximum time possible.
TECHNOLOGY 63
FIRE, DISABILITY AND CDM
The public part of the building is all on ground
The upstairs will have stair wells at both ends of the building. Change of levels is a design feature of the building and this is all achieved with sloping topography. Stairs to feature in the milking service alley along side the cows, although these are not used by the general public.
64 TECHNOLOGY
The building will require a basic scaffolding structure for construction. The construction techniques are all standard and should be familiar to the contractor.
BASIC COSTING AND U- VALUES
£1,200 per sq m the approximate cost of the building would be £2 million. The main wall types in the building are the roof material and the walls. Walls: 0.33 W/M2K Roof: 0.26 W/M2K The roof value is mid range and the walls is good considering it is a curtain wall.
TECHNOLOGY 65
66
OTHER ENVIRONMENTAL For anaerobic digester see page 30 Heat needs to be removed Requires cooling
Using a heat recovery system the rooms will be heated or cooled in the following zones. Cows, cooking and the AD produce heat and this will be reused in the processing and for space heating. An air conditioning system will be used for the cheese, milk processing and food ‘bank’ area.
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A typical heat exchange system
68 ENVIRONMENTAL STRATEGY
WATER AND WASTE
Rain water, funnelled by exterior, black box guttering, is collected and stored in a rain water tank in the Anaerobic digester building. supply the cows. Cows need 10 pints of water for every pint of milk they produce. The toilets will also use this water.
ENVIRONMENTAL STRATEGY 69
COW WASTE
The anaerobic digester will be supplied by waste from the milk and cheese processing, food waste from the kitchens, waste from surrounding businesses and the cow waste. Daily (between milking) the sheds will be washed a holding tank in the anaerobic digester building. This product is then pasteurised and put into the digestion tank.
70 ENVIRONMENTAL STRATEGY
REFLECTION Overall I am pleased with the project and would have liked more time to work on the concepts raised by it. I would like to have done more detailing, however this is secondary to my project focus ‘the process’. I would also like to explore the resource movement concept further. The project has helped me to develop my style and realise where my interests lie.
REFLECTION 71