The Food Commons At 2803 West Fletcher Designing
a
Food
Access
Point
in
Strawberry
Mansion
Logan Dry - Szymanik - Philadelphia University - Fall 2011
Contents Intent Project 1- National Food System Research Project 2- National Food System Traceability Project 3- National Food System Energy Consumption Project 4- Identifying Food Access in South Philadelphia Project 5- Food Access in Strawberry Mansion Project 6- Locating a Site for Food Accessibility in Strawberry Mansion Project 7- Creating/Developing Community Food Center Program Project 8- Identifying 12 Users of the Architecture/Program Midterm Progress- Initial Ideas Moving Towards A Resolution Final- The Food Commons at 2803 West Fletcher Street
Intent
The of this compilation is to show the process behind developing architecture from an initially intangible idea, into a fully realized concept. Unlike other semesters, in which predetermined programmatic guidelines and site location was given, this semester provided me with a unique opportunity in which I could design a program and select a site based on research. The initial portion of the project consisted of extensive research in regards to food systems at a Global, National, and Local level. From this research, I was able to determine what food related issues were prevalent in Philadelphia and then develop a program that addressed these issues. From my research I determined that local food access and education was an issue throughout Philadelphia, and in one particular neighborhood, Strawberry Mansion, the problem was particularly severe. In response to the two aforementioned issues, I developed a design whose form, location, and programmatic elements together create a Food Center for the Community. My final proposal, The Food Commons at 2803 West Fletcher Street, is based upon the need for architecture that addresses both physical and social needs of healthy local food in Strawberry Mansion.
Project 1- National Food System Research Rationale: Research food on at a National Scale in the United States. Research the processes behind various levels of production, processing and delivery of food. Consider the major players involved, the end users and the producers. Also consider the history of this processes, why it developed and at what cost. As a group we produced an initial set of 3 boards that visually represented the United States National Food system. The boards address issues such as food traceability, food energy, and fossil fuel consumption in regards to food processing. As an initial pass at researching such an immense system, the information regarding the three topics is broad and gives a big picture of some initial problems we identified in the national food system. We found that a great deal of energy was being used to process foods, in turn cutting down on the nutritional value of foods themselves. United States Food Traceability
Material Flow and W
Tracea·bili·ty n. - the ability to verify the history, location, or application of an item by means of documented recorded identification
Vegetables 37,920 Farmers’ Markets
Growers
Exports
Fruits: 64,450
Total Gross Crops 921,590
Industrial 40,930
Grains 611,340 Shippers
US Consumers
Wholesalers & Brokers
Exports 355,560
S 6
Retail & Food Service
Processors
Meat Scrap 36,770
Red Meat 43,680 Poultry 30,742
Exports
Stockers
Eggs 97,060
Total Gross Meat 326,952
US Consumers
Cattle Feedlot
Milk 155,290
Slaughter & Processing Retail & Food Service
Dairy Farms
Water Losses 111,700
Carps 236,451 Tilapia 174,062
Exports Fishing Fleet
Sorting & Weighing
Butchering & Scaling
US Consumers
Product Processing Retail & Food Service
Clams 70,373
Total Gross Aquaculture 480,886
Waste 20,000
Key Facts: -The US uses nearly 10 times as much energy to produce food than the food itself yields. -The Food system can be broken down into 3 components, vegetables and grain, meat and poultry, and fish. -The most waste occurs in the meat and grain industry, due to improper storage, shipping, and displaying in store. -As a whole, we as consumers only eat about 1/3 of the total amount of edible food produced, accounting for a waste of 2/3 of all food produced.
Waste (Tonnes)
Food Energy: Consumption Vs. Production
Retail 2,136
Energy Produced 1.4 Quads
Uses
Stored Grains 68,080
s
13.6%
Food Energy Produced
Household
31.7%
21.4%
Edible Food Supply 455,880 Retail 5,450
Consumed 359,610
Agriculture
Processing Industry
16.4%
Fossil Fuel Energy Consumed 10.3 Quads
Transportation
13.6%
6.6%
Packaging Material
6.6%
Commercial Food Service
The United States uses 10 times as much fossil fuel energy to produce our food, than the actual food itself yields in metablic energy-- resulting in a net loss of 8.9 quads of energy per year. 1 Quad of energy is the equivalent of:
3.7%
Food Retail
8 trillion
320 million
- Just over barrels of gasoline, enough to fill cars. - Enough gasoline to fill 12,000 Olympic sized swimming pools. - The net energy loss of 8.9 quads translates into enough gasoline to fill up
3 trillion cars.
Project 2- National Food System Traceability Rationale: From the research gathered in the previous three boards, determine a specific aspect of that food system and analyze it in finer detail. Become an expert on the topic matter, and demonstrate an in depth understanding of a specific aspect of that food system as a whole. As a group we produced an additional set of 3 boards that visually represented the aspect of Food Traceability in regards to the United States National Food system. The aim of these boards was to identify the quantity of food entering the food system in raw form, and the quantity leaving the system to be delivered to us as consumers in an edible form. The overall intent was to determine how quantities of raw product was determined, and how much of this raw product was in turn wasted in the process of becoming edible food supply for livestock as well as human consumption.
Material Flow & Waste (Tonn
United States Food Traceability
Raw Product
Exports
Indu
Vegetables 37,920 Local Markets4
Growers1
Exports6
Fruits: 64,450
Total Gross Crops 921,59021
Indus 40,93
Grains 611,340 Shippers3
US Consumers8
Wholesalers & Brokers5
Exports 355,56024
Major Retail7
Processors
2
M Sc 36
Red Meat 43,680 Poultry 30,742
Exports12
Stockers9
Eggs 97,060 US Consumers14
Cattle Feedlot110 Slaughter & Processing11
Total Gross Meat 326,95222
Milk 155,290
Retail & Food Service13
Dairy Farms10
Raw product25
Water L 111,700
Carps 236,451 Tilapia 174,062
Exports19
Clams 70,373 Fishing Fleet15
Sorting & Weighing16
Butchering & Scaling17
US Consumers221
Product Processing18 Retail & Food Service20
Total Gross Aquaculture 480,88623
Wast 20,00
Key Facts: -Almost 33% of all the fossil fuels used in food production and consumption is used for household cooking and storage. -80% of annual energy increases nationwide are due to an increased energy use in food related energy use. -Transportation of food from the farm to processing plants and then to the stores accounts for almost 15% of overall energy uses. -10:1 ratio of fossil fuel consumed to produce food, versus the amount of caloric energy that we get out of that processed food.
Food Energy: Consumption Vs. Production
nes)
strial Uses
Storage/Retail Household 31.7%
Retail 2,136
consumed to
food energy produced is 10
:1
Agriculture 21.4%
strial Uses 3027
Processing Industry 16.4%
Stored Grains 68,08028
eat crap 6,770
Edible Food Supply 455,88030
Food Production: Fossil Fuel Energy Consumed33
Retail 5,45029
Losses* 0
te26 00
Ratio of fossil fuel energy
80%
U.S. Annual Energy Use The US food Industry accounts for 22.4 percent of the annual energy budget, a four percent increase from the last five years.31
Food Retail 3.7%
Energy Produced34
Other industries 77.6%
Packaging Material 6.6% Commercial Food Service 6.6%
Consumed 359,610 Indicates Product that is lost/wasted on way to consumer * Water Losses refer to water used in the processing of, as well as natural product liquids extracted/disposed of during the entire process.
Transportation 13.6%
Food Industry 22.4%
13.6%
U.S. Annual Energy Increases
the demand for processed foods, which are highly labor and energy intensive.
31
32
Green, Ken. “Environmental Impacts of Food Production and Consumption.” Manchester Business School. Accessed August 24, 2011. http://www.ifr.ac.uk/waste/reports/DEFRA-Environmental%20Impacts%20of%20Food%20Production%20%20Consumption.pdf. 22-30
20%
80% of the increase in annual U.S energy is food related.32 This is primarily due to About
Canning, Patrick, Ainsley Charles, Sonya Huang, Karen Polenske, and Arnold Waters. “Energy Use in the U.S. Food System.” United States Department of Agriculture. USDA,1 Mar. 2010. Web. 29 Aug. 2011. <www.ers.usda.gov/Publications/err94/err94.pdf >. Fossil Fuel and Energy Use, Sustainable Food. Sustainable Table, 2006. Web. 26 Aug. 2011.<http://www.sustainabletable.org/issues/energy/>. Canning, Patrick, Ainsley Charles, Sonya Huang, Karen Polenske, and Arnold Waters. “Energy Use in the U.S. Food System.” United States Department of Agriculture. USDA,1 Mar. 2010. Web. 29 Aug. 2011. <www.ers.usda.gov/Publications/err94/err94.pdf >.
33-34
Lifestyle Influences What’s For Dinner- How Much Time Do You Have? Fresh vs. Processed
Time: 90 Min
Americans eat out at a restaurant an average of 4-5 times a week, totaling about 200 meals per year.35
Cook
Pre- Heat
Time: 6 Min
Factory Processing Microwave
Marinate
Apply Rub
Fresh 44%
Out of those 200 meals 150 are from fast food.36
Processed 56%
These trends yield an annual diet of 56% processed foods.37
Americans consume 3770 Calories per day in contrast to the recommended amount of 2000 calories38 56% of this calorie intake39 is processed food.
Your Involvement Considerably less time is spent by the consumer on prep time, however more labor and energy is needed behind the scenes of the processing plant in order to have that microwaveable convenience. ERS estimates that food related energy use in the home increased by 3.9% per meal between 2002 and 200840. This accounts for cooking, cooling cold storage and disposal. 35
Canning, Patrick, Ainsley Charles, Sonya Huang, Karen Polenske, and Arnold Waters. “Energy Use in the U.S. Food System.” United States Department of Agriculture. USDA,1 Mar. 2010. Web. 29 Aug. 2011. <www.ers.usda.gov/Publications/err94/err94.pdf >. Minn, Michael. “Energy Use in American Food Production.” Accessed August 24, 2011. http://michael minn.net/geography/2009-food-energy/2099-05-11-food-energy.pdf. 38-39 Calorie Consumption on the Rise in US. US Centers For Disease Control and Prevention, Web.1 Sept. 2011. <http://www.cdc.gov/nchs/pressroom/04news/calorie.htm>. 40 Pfeiffer, Dale A. Eating Fossil Fuels. From the Wilderness Publications, 2004. Web. 27 Aug.2011. <http://www.copvcia.com/free/ww3/100303_eating_oil.html>. 36-37
Industry in Action Fertilizer Produced
Plants Irrigated & Fertilized Vegetables Harvested & Packed
Top 5 Processed Foods (Lbs. Consumed per person, per year)41
1. Dairy Products- 298 lbs. 2. Frozen Foods- 143 lbs. 3. Soda- 165 gal. 4. Snacks- 77 lbs. 5. Canned- 47 lbs. Soda: 160 Gal.
Cut, Cleaned, Washed, & Packaged
To show the substantial use of fossil fuels in the production of our food, consider a package of inorganic salad mix coming from California to an East coast consumer.42
Refrigerated Shipping
Tran Cooli sp n Cook ortation g P ing % Mac ackagin 1% 7 Far hine g mE 4% 1 1 r y quip Irrig me atio 10% Fer n % t 5 n 1 tiliz er 10% 13% 20%
Store Refrigerated
Graph shows the positive correlation between the increase in population, processed food demand, and food energy demand. Notice the top 5 processed foods include dairy and frozen meals.
Consumer Purchases
41 42
Center for Sustainable Systems, University of Michigan. 2010. “U.S. Food system Factsheet.” Pub. No. CSS01-06. Canning, Patrick, Ainsley Charles, Sonya Huang, Karen Polenske, and Arnold Waters. “Energy Use in the U.S. Food System.” United States Department of Agriculture. USDA, 1 Mar. 2010. Web. 29 Aug. 2011. <www.ers.usda.gov/Publications/ err94/err94.pdf >.
Project 3- National Food System Energy Consumption Rationale: From the research gathered in the previous three boards, determine a specific aspect of that food system and analyze it in finer detail. Become an expert on the topic matter, and demonstrate an in depth understanding of a specific aspect of that food system as a whole. Taking the research a step further, we determined that a relationship must exist between food traceability and the energy used throughout each and every process. Through more research into the processes involved in the growing and shipping aspects of food in the United States, we determined that a significant amount of fossil fuels are being wasted instead of sensibly used. The point that we tried to convey through these boards is that as consumers we can essentially control the demand for the type of foods we eat. Less processed foods and more fresh food would lead to an overall reduction of fossil fuel use for our foods. Hence, the price of our foods would decrease once they become separated from the high costs of fossils. The board is a compilation of the initial 4-5 weeks of research. Key Facts: -A home cooked meal takes on average over 60 minutes to prepare, versus a processed TV dinner which takes only about 6 minutes to prepare. -It takes on average 400 barrels of oil to feed a single American for one year, most of this oil being used to store and process our foods. -An inherent link exists therefore between the high costs of fuel and the high costs of our daily food intake. -In the agricultural industry, almost 1/3 of all the fossil fuel use in the industry is used to produce fertilizers that are the spread by gasoline powered farm equipment. -Another 20% of fuel is then used by additional farm equipment that harvests, collects and washes the vegetables for their shipment to the processing plants. - Once the vegetables are at the processing plant, the machinery that washes, chops and packages the veggies are all run on fossil fuels rather than human labor.
Eating America’s Energy
Household 31.7%
Agriculture 21.4% Processing Industry 16.4%
Food Production: Fossil Fuel Energy Consumed1
About 80% of the increase in annual U.S energy is food related.3
Transportation 13.6%
Food Energy Actual vs. Projected
Packaging Material 6.6%
Energy In BTUs
Ratio of fossil fuel energy consumed to food energy produced is
10 : 1
Food related energy accounts for 80% of annual U.S. energy increases-it also correlates directly with the American lifestyle. The demand for convenient and processed foods is leading to an increased demand in energy used for machine intensive processing, rather than labor intensive preparation in the home. Thus, energy efficiency in regards to food energy is sacrificed for convenience.
Commercial Food Service 6.6%
The U.S. Food Industry accounts for 22.4% of the annual energy budget.4
Food Retail 3.7%
Energy Produced2
Year
13.6%
31%
Fresh Tenderloin
vs.
Fertilizer12
Frozen Tenderloin
Time: 6 Min
ling Coo in 10 m
PreH 5 min eat D 5 ry R m u in b
Time: 75 Min
400 Gallons Of Oil5
Factory Processing Sear 15 min
Feeds 1 American for a year
Cook
Microwave 4 min
40 min
19%
Your Involvement
Field Machinery Operation11
Considerably less time is spent by the consumer on preperation time, however more labor and energy is needed behind the scenes of the processing plant in order to have that microwaveable convenience.
16%
Transportation10
8%
13% 8%
Miscellaneous7
Irrigation9
Raising Livestock8
5%
Crop Drying6
20 Gallons Logan Dry Philip Rivera Tim Schaefer Design V Professfor Szymanik
32 Gallons
32 Gallons
52 Gallons
64 Gallons
Canning, Patrick, Ainsley Charles, Sonya Huang, Karen Polenske, and Arnold Waters. “Energy Use in the U.S. Food System.” United States Department of Agriculture. USDA,1 Mar. 2010. Web. 29 Aug. 2011. <www.ers.usda.gov/Publications/err94/err94.pdf >. 3 Fossil Fuel and Energy Use, Sustainable Food. Sustainable Table, 2006. Web. 26 Aug. 2011.<http://www.sustainabletable.org/issues/energy/>. 4 Canning, Patrick, Ainsley Charles, Sonya Huang, Karen Polenske, and Arnold Waters. “Energy Use in the U.S. Food System.” United States Department of Agriculture. USDA,1 Mar. 2010. Web. 29 Aug. 2011. <www.ers.usda.gov/Publications/err94/err94.pdf >. 1-2
76 Gallons
124 Gallons
Cummins, Joe. “GM Food Nightmare Unfolding in the Regulatory Sham.” Institute of Science in Society. Institute of Science in Society, 2008. Web. 26 Aug. 2011.<http://www.i-sis.org.uk/ pdf/GM_Food_Nightmare_Unfolding.pdf>. 6-12 Pfeiffer, Dale A. Eating Fossil Fuels. From the Wilderness Publications, 2004. Web. 27 Aug. 2011. <http://www.copvcia.com/free/ww3/100303_eating_oil.html>. 5
Project 4- Identifying Food Access in South Philadelphia Rationale: Once research of food systems on a National, Global and Local level had concluded, it was time to focus on food problems closer to home in Philadelphia.
The Built Environment and Food Access Problem: The built environment inhibits physical food accessibility in Philadelphia. In particular, the urban built environment of South/Southwestern Philadelphia has made physical food access inconvenient, if not next to impossible.
The Grocery Gap
Research a condition, an organization, and find a problem. Questions to consider: What problem are you going to try to solve? What is the origin of the problem? How can you identify issues? How does the system operate? How many people may your problem address? A parallel found within research at the Global, National, and Local levels stemmed from the idea of food accessibility, mainly how a consumer can get to food, and how the food gets to the consumer. Approaching the issue of local healthy food access from the perspective of a designer, we had to determine not only the physical effects of creating some type of food centered architecture, but also the social responsibility of creating such architecture that was responsive to whatever location we so decided to put it in. Therefore, the proceeding boards detail the demographics of south Philadelphia in regards to weight, economic status, ethnic background, as well as population trends. The boards also identify some programs already in place by various non profit organizations such as septa and the Food Trust aimed at easing the accessibility problem.
It is estimated that low-income neighborhoods have 30% fewer grocery stores per capita than higher income neighborhood.
The above figure shows how the placement of supermarkets near the outer limits of neighborhoods has an negative effect on the amount of people it can serve. The amount of people that have access to one or more supermarkets, is roughly proportionate to the number of people that dont have access.
“With the second lowest number of supermarkets per capita in the United States, Philadelphia and its residents struggle with the economic, social, and health impact of food retail disinvestment from urban communities.”1 “Neighborhood food environment” affects the amount of fruits and vegetables people eat, and therefore their overall health.”2
17%
21%
24%
26%
29%
32%
South BroadGirard Estates7
Snyder-Whitman8
24%
Pennsport-Queen Village3
South-warkBella Vista4
Gray’s FerryPassyunk5
SchuylkillPoint Breeze6
Lack of Grocery Stores in South Philadelphia The transportation, planning and development policies that have driven surburban growth over the past several decades have encouraged “Supermarket flight”; supermarkets that were in urban centers have left along with the middle class’ business. While transportation is always a factor when it comes to food accessibility, it is important to note in this case that there is a sufficient network of SEPTA transportation in this 6 neighborhood area, even within the “grocery gap areas.”
Current Initiatives “SEP-TAINABILITY: The Route to Regional Sustainability.” -Through this program they are devoted to creating a healthier region. They will use the three pronged “people-planet-prosperity” approach to make sustainable decisions with organization and focus on building a more sustainable region.1 -Goal 6, of a 12 goal plan, focuses on bringing healthier food access to residents of the region. They teamed up with The Food Trust to bring fresh food access within a 10 minute walk of 75 percent of the population.1 -They also envision having three farmers markets hosted on Septa property by 2015.1 - In other words, SEPTA, the major player in the transportation industry, is funding and developing solutions that look at the planning and built environment aspect of communitiesof communities
Supermarkets
If you have a car, access to the supermarket isn’t a problem. Although public transportation is avaiable, it is unrealistic to be able to do largescale shopping at the supermarkets, as a person is limited to the amount of groceries they can physically carry to and from the bus.
Home
Access
Public transport
Major Retailers
Supermarkets The problem with trying to get major food retailers to return to urban areas is the initial starting costs associated with entering the market. Multiple challenges of developing in urban areas mean building urban supermarkets can cost 30% more than suburban counterparts. “We need to make food retail a priority as a component of what makes a community liveable.”
“Improving access to healthy food is a critical component of an agenda to build an equitable and sustainable food system.”
Neighborhoods Now is committed to getting Transit Oriented Development Programs (TOD) started in Philadelphia.
Healthy Food Financing Initiative -Program provides financial incentives for largescale grocers to enter otherwise undesireable retail markets. -Fresh Food Financing Initiative has provide funding for 88 fresh-food retail projects in 34 Pennsylvania counties. -Department of health and human Services has alotted over $10 million to future development of projects in the HFFI program. Supermarket Campaign -The commitments from SUPERVALU, Walgreens, Walmart and regional retailers will include opening or expanding over 1,500 stores to serve communities throughout the country that currently do not have access to fresh produce and other healthy foods.
Benefits of a sucessful TOD system include: -Affordability- lower transportation costs. -Access- Rather than creating a system to take people to retail and food, TOD seeks to bring food retail to the people. -Aesthetics- Good urban design will be an effect, making neighborhoods more pedes trian oriented. Problems implementing it in Philadelphia: -Outdated Zoning laws in regards to transit and other neighborhood development. -Small, odd sized lots
Project 5- Food Access in Strawberry Mansion Rationale: Who? What? Where? Why? How? The following questions needed to be answered in regards to a local food problem. By answering these questions with a specific user group as well as the problem of food access, we could start to identify areas in particular need of help. By finding an area that can benefit most from a community centered geared program, our designs can be fruitful. After identifying healthy food access and education as problem throughout Philadelphia as a whole, intensive research continued to find those neighborhoods that showed correlations between growing health problems, unhealthy eating habits, inadequate food access, tough economic constraints and lack of educational facilities. Unlike our previous assumptions that South Philadelphia had the most severe need for a food access point, we actually discovered that Northern Philadelphia had a greater need. Strawberry mansion was a neighborhood that presented a unique opportunity, in that it was once a very prosperous neighborhood that fell into decline in the 60’s and 70’s. The neighborhood was composed of residential
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Key Facts: -In Strawberry Mansion we found a strong concentration of children and single parents. From this we gathered that the choices made by parents inherently affected their children, especially in regards to food choices/diet. -The neighborhood also presented a concentration of vacant lots varying in size and location. -42% of the population was considered to be over a healthy weight. -The average household income, out of nearly 10,000 total households, was below $17,182; not a low income neighborhood, but the economic constraint presented a problem. -Within the commercial district was the neighborhood grocery store, 2 fast food restaruants, and a free health clinic.
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Project 6- Locate a Site: Food Accessibility in Strawberry Mansion Rationale: Study the language we architects use to examine communities, then closely examine your neighborhood and the context in which the site exists. We looked at specific site locations in Strawberry mansion that could support a food access project. It is important to note that the locations were initially selected based upon the size of the site, however after visiting the actual sites, it became clear that size was not the only factor to be considered when choosing a site, moreover the context that surrounded each also played a huge role. The sites at Huntington and 31st were spacious and offered much potential, but there was not a large enough network of people in the surrounding blocks to make such a site viable for a food access project. The sites at Fletcher on the other hand were in a more populated area and that gave the site much more exposure to the local public, as well as those passing through the area.
Publi Publi Priva Priva
migration from Northern Liberties and Fairmount commenced. Strawberry The area started to gain popularity in the 1890s as
Mansion had an overwhelmingly Jewish population; home to 60,000 in its heyday. There were four grade schools, but no high school, hospital or police
more than 60 businesses existed on 31st Street beginning at Montgomery Avenue - it was the place to be (Macy). Strawberry Mansion was filled with culture and booming dept. However,
with daily activities. So
what caused the decline of such an animated and bustling area?
Today, the neighborhood has one of the
Vacant lots
highest
2010
1992
vacancy rates in Philadelphia: out of the city's 26,000 abandoned units, 1,845 of them are in Strawberry Mansion. Houses are dilapidated and riddled with plumbing and infrastructure problems.
COMMUNITY HISTORY
Zoning Residential Mixed Use Commercial Industrial Recreational
Zoning Data
ic ic - Food Provider ate - Residential ate - Institution
C2 R13
2329 North 30th Street
2888 West Fletcher Street
R10 C2 2987 West Fletcher Street
2603 West Huntington Street
Logan Dry Design V Szymanik
Strawberry Mansion Edges that form a boundary for this area include the SEPTA tracks to the south, as well as North 29th street. 29th Street served as more of a boundary of activity, as Strawberry Plaza was a bustling hub of activity compared to the quieter rresidential area to the west.
Landmarks around the area cosnisted primarily of schools and churches. These elements were not only visible from the site itself, but also on the approach to the entire neighborhood of Strawberry Mansion. The tall steeple of Dauphin Street Baptist church, and the dome of another nearby church are key elements of the neighborhood skyline.
Residential housing iis concentrated in these areas, and o commercial zone denoted in blue. seems to frame the more This also seems to be tthe immediate service area for the shopping plaza.
Schools constitute a significant part of Strawberry Mansion, and were a key factor in determining site location. Both Strawberry Mansion High School (West) and Wright Richard Elementary school (East) are located within close walking proximity to the site.
Activity Node includes Strawberry Plaza and Strawberry u Mansion Health Center, several SEPTA bus routes also run n through this area.
Site located at 2803 West Fletcher Street is located right behind Strawberry Mansion Free Health Clinic
2803 West Fletcher Street
29th
Stree
t
5 AM
Daup
Site Fletch
er Str
hin Str
eet
NOON
eet
3PM 100’ 10 0’ 15 1 50’ 0 100 10 0’ 3 ,8 31 804 Sq Ft Ft 250 25 0’’
15 1 50’ 50’ 0’
5PM
A structure for this location doesnt need to be huge, certainly not as big as the Sure Save which is naerby. An appropriate program for kind of space would be about 30,000 sq ft.
The corner of 28th and F provide the ideal access point The corner remains open, and a struc would be accessible from any point on both Flet
r this
Fletcher streets would to a proposed center. cture place on the site tcher and 28th Streets.
Division/ Open Corner
Project 7- Developing A Community Food Center Program Rationale: After selecting a site based upon a need for food access, determine, using architecture how a building can adress the idea of healthy, convenient food access. The user, location, and intent of the project have been defined, now develop programmatically how architecture can serve the users and the objectified intent of a centralized food access point. Layout program that addresses various needs of the neighborhood, and size the spaces based upon the anticipated number of users for the facility.
[Program] Space
[ Welness
[ Lounge [ Study
Kitchen]
Garden]
Center]
Area]
[Dining
Space]
Rooms]
[ Conference
A c c e s s
Description
[Educational [ Community
F o o d
Room]
[ O ffi c e s ] [ Bathrooms] [Mechanical]
C e n t e r Sq Ft
K itc i tc h en e n / c l a s sro s ro o m hyb r i d sspace. p a ce. Th iiss sspace p a ce w iill l b be e u ssed e d fo r a h an a n d s o n fo o d education program and ser ve as a soup k i tchen space for the church.
6000
All visitors, c hi ld re n ove r 1 3
and minor Food Produc G aarden rd en Space S p a ce for Educational an d m in o r Fo o d Pro d u c ttion. io n .
1000
All
forr providing Youth Program/Adult Fitness Center. This space will be used fo exercise ac tivities/fitness education for children and exercise/fitness for a d u l t s.
3000
All
A casual dining space that wo rks in conjunc tion with the educational k i tchen as a place to consume prepared foods af ter education.
3000
All
Relaxation includes media R el a x a t io n space s p ace large l arge enough en o u gh for fo r small sm al l scale scal e enter tainment; in cl u d es m ed ia access to T V & internet. I ncludes outdoor patio space which is adjacent to the deli/cafĂŠ for outdoor diningâ&#x20AC;Śalso ser ves as an entr y point.
1500
All
I d ea e a l fo r s c h o o l gro u p st s t u d y o r in i n d iv i v id i d u al a l h o m e wo r k .
1360
K i d s / Te e ns
Conference/ Co n feren ce/ M eeting eet in g room. ro o m . This Th is space will w il l be used u sed for fo r the t h e administrators and an d those in charge of the operations. The room will be used for meetings and conferences bet ween the people who wo rk in the communit y ce nter.
250
E m p loye e s & G e n e ra l Pu b li c
Us e for fo r communit co mmu n it y ce center rgan izer s, as wel u t sid e co m m u n it y Use nter o organizers, welll as space fo forr o outside communit organizations to set up headquar ters.
500
E m p loye e s
1000 4 @ 250
6262
Including equipment, storage and Circulation @ 25%
[ C o m m u n i t y G r a n d T O TA L ]
User
23872
All
The Food Commons Programmatic Analysis- Food Distribution Space Distribution & Delivery Outpost Storage Space Sorting and Packaging Loading Dock Parking for distribution trucks Cafe/ Deli Formal Kitchen Preparation Area Eating space Restrooms
Sq Ft
2000 1000 500 500
300 150 500 2 @ 150
Net Market space Circulation Storage Area for packing
1000 1000 500
Food Distribution Total @ 20% circulation
Employees
This area is aimed at being a small scale distribution warehouse of fresh and local food for surrounding corner stores and retailers. The concept of the space is twofold; provide an economic means of viability for the center itself, and distribute free meals as a means of goodwill.
Employees & The Public
The cafe and deli will serve as another means of viability for the community center. This cafe will be acessible from both inside and outside of the center, making it an alternative choice to KFC and Checkers for a prepared meal choice. Within the center the cafe will be located around the lounge and other main areas for convenient access to a delicious and healthy snack or meal.
Produce Vendors & Public
Vendors have the option of selling produce seven days a week. The marketspace will be a hybrid between and enclosed and open air market system. Instead of paying a fee for the use of the space, farmers are required to provide the center a predetermined amount of produce to be used in both the cafe and educational kitchen.
Employees & The Public
Space will consist of small scale composting machine and utility area. Organic waste from within the center, as well as anyone else that brings it, will be turned into compost. This compost can be used within the community garden, and will be distributed to anyone else in the community.
1250
2500
Machinery/Utility area Waste Storage Bin space Distribution/dispersal storage
Special notes/adjacencies
4000
Farmers Market
Composting Center
User
2000 500 500 1000
11,700
Project 8- Identifying 12 Users of the Architecture/Program Rationale: After selecting a site based upon a need for food access, determine what kind of users will actually use a food access center. Given site characteristics and the overall neighborhood, develop 12 possible users and identify the paths they might take to get to the site. Once on the site, map out the paths and portions of the site that the users might take and further develop the program to fit these users needs. For each user create a name, demographic, profession and pinpoint a physical home location. Form there design spaces within the food center that could accommodate a userâ&#x20AC;&#x2122;s habits and needs.
Circulation Section
Circulation Section
Circulation Section
Circulation Section
User interactions & High Activity Nodes
Circles designate areas in which multiple user paths cross. This information can be used not only to determine the physical design of these moments, but also to locate significant program adjacencies as far as convenient access to spaces is concerned.
Midterm- Initial Ideas
Rationale: With the user, site location, and program determined, translate all of this contextual research into architecture. Develop a building that can be placed on the site and responds to the 12 users previously developed, as well as the surrounding context of the neighborhood. The building should take into consideration the aspects of healthy food access and education, as well as designing in such a way that the preceding ideas on food are exemplified. This was an opportunity for the 5-6 weeks of research to translate into architecture in its roughest and simplest forms. The concepts developed in regards to a building remained mostly in sketch and massing form. I decided based upon the geometry of the site, that my building would exemplify the idea of outdoor space working in conjunction with an open air farmers market. The initial design concept takes into consideration how a complex of small buildings can work together as a whole to emphasize a central outdoor space; this outdoor space could then become a focal point and draw people into the space.
Moments
Ambiguous Circulation
“Open to more than one interpretation; having a double meaning.”
Framed Views
Moments
“Specially placed voids that highlight details within a larger composition.”
28th h & Fletcher Fle etcher St. Stt. Perspective Perspective 1/4”-1’ 1/ /4”-1’
Sectional Perspective 1/4”-1’
Free, or ambiguous circulation allows the user to pass between spaces as they wish, rather than having a processional or defined circulation pathway. I intend to create this moment of indecisiveness by separating program into separate building elements, united by various means of circulation. Therefore, in passing from one element of program to another, the path can change each time.
Moments
Visual Connection
“In being able to view people, their activities, and use of another space, a connection of space exists.”
Sectional Perspective 1/4”-1’
The garden as a centralized, connecting space will serve as a way to visually connect seperate areas of the program. Within one space, a user will be able to see activities and people in other spaces across the garden. Hence, the separate elements of program, instead of being solely isolated, will feel unified and part of a larger whole.
Plan-1/4”-1’
Moments
Concentrated Light
“A small, concentrated amount of light, in contrast to a dark space, will draw a user into a space.”
29th St. Sectional Perspective 1/4”-1’
Light, even in a small concentrated amount, gives depth to a space. To the left, the dark space appears to be more flat and less intersting than the lit passageway on the right. The juxtaposition of lighting conditions, shows how the method used in the righ can act as a way to draw people into the center of the building from the street. A tiny amount of bright light can catch the eye and create visual interest against the darker more static spaces.
Above: Images represent study models of building massing and programmatic layout on the specific site of 2803 West Fletcher St. in Strawberry Mansion. The ideas expressed were that of free corner, permeability, market threshold, structure, and curvilinear geometry respectively.
Center: Midterm design was the result of countless study models and diagramming in response to a food oriented program in our site at Strawberry Mansion. I wanted to create a building that had no defined entrance, and was focused on a centralized courtyard garden and farmers market.
Below: Conceptual moment models representing ideas on free circulation, market arrangement, framed views, connection of spaces through garden space, and concentrated light respectively.
Street Perspective from 28th Street
Corner of 28th & W
West Fletcher Streets
Church Entry from 29th Street
Moving Towards a Resolution
Rationale: Resolve programming issues, and reconsider building form in regards to how it responds to site context. Consider how programmatic placement can work with or against specific areas on the site in regards to attracting users.
Thesis defined: The proposed project intent is to introduce into the community a long term solution that embodies an attractive, contemporary, and affordable approach to food access. The solution includes a healthy food access point, promoting healthy affordable food choices. Incorporated with the food access will be a food education and awareness sector, focused on hands on instruction; this must be engaging for all age groups. Lastly, the element of a twofold food distribution center will provide marketable healthy food for corner stores, as well as community outreach through good will offering of food. After receiving criticism at the mid review for the form of my building resembling battleships, I decided to revisit my program and layout the pieces in such a way that maintained separate buildings. What I found successful in the midterm design was that by maintaining a few separate buildings, the design was not overbearing on the site. I wanted to experiment with the idea of how landscape could be the driving force to pull someone through the site. What I developed was a â&#x20AC;&#x153;Natural Landscape Rampâ&#x20AC;? that weaved inside and outside of the various buildings within the complex. At the time this seemed like a good idea, but the geometry of the buildings clashed with the geometry of the ramp...it became too angular and hard lined. At the 3/4 review, I presented an idea with organic buildings, and a geometric ramp centralized in the site.
Initial floor plan after Mid-review... The program is divided into 4 primary buildings with an open air colonnade linking all of the buildings together. In an attempt to establish permeability on the Fletcher street elevation, I added a series of strip glazing that cut through the walls, roof and interior walls. The overall effect however was a choppy and very angular programmatic layout that made for awkward spaces within and entrances.
With the introduction of the landscape ramp in the center of the site, it allowed me to group the program into larger chunks and open up the center of the site for a larger garden space and courtyard. The program was grouped based upon what elements of the program were to be used by specific users. The 29th street portion of the site contained spaces that were meant to attract locals and people from outside the area, areas include a cafe, 2 story lounge and administrative offices. On the 28th street portion of the site, the attraction was for locals and school kids, so items such a farmers market, dining room, educational kitchen and study room. By defining these two user groups it helped me to locate my program and size it appropriately.
The structure of the roof took on a rolling organic form. The construction was light and very articulate, just as the initial form of the ramp which is represented in the piano wire.
Sketch Elevations based on models
Proportional Sketch Elevations
Facade studies generated by the amount of light needed within each programmatic space. I developed a facade system that provided openings of varying sizes, depending on the amount of light a space needed. Aesthetically I wanted the facade to read as a gradient.
Here I examined some technical building systems that could be used in the complex. Above is a rainwater collection system that would be integrated into grey water use in the building, and irrigation outside for the community garden. To the right is a modular lighting system that would contour to the curved roof line. The lighting would produce a soft ambient glow in the form of indirect up lighting, and would mimic the effects of natural lighting on the interior roof surface. On the next page I located HVAC ducts so that they would not interfere with the glazing and block facade that I later developed.
My initial facade consisted of long wooden strips, which worked with my idea of continual unbreakable facade, however, it inhibited me from integrating fenestration without the fenestration looking choppy and forced.
A facade composed of wooden 6â&#x20AC;?x 6â&#x20AC;? units was more successful in creating a continuous facade while at the same time integrating fenestration. The spacing between the blocks denotes the type of program behind that portion of the facade-- larger spaces indicate a greater need for light and views like in the dining and study room, while areas with no or very minimal spacing are those in which light and views are not needed like in service areas or restrooms.
Final- The Food Commons at 2803 West Fletcher Street
Rationale: Final compilation of drawings, models, site context, and presentation to address the aforementioned thesis. By creating a natural bridge between 28th and 29th streets, users, both local and non-local, will be drawn through the site to the educational garden, the main feature of the program. From here, they will see how the food goes from the garden to the kitchen, then dining and market areas. The landscape articulates a path for all users to follow, linking elements of program centered around the community garden.
2nd Floor Cafe
1st Floor Plan
Ramp acts as a pedestrian connection between 28th and 29th Streets
Tall Profile responds to the existing 4-6 story building context Low Profile responds to existing 1-2 story residential buildings
Commercial Retail location responds to 28th Street Community program location responds to the surrounding residential and elementary school
LRD