NEW ENGL AND L AND USE
New England is home to a diverse range of complex ecological systems. Boston serves as the urban hub of the region. New England is dominated by hardwood forests, which make up 80% the landscape, and contains 2 million acres of farmland.
According to Harvard Forest’s New England Food Vision, this land currently produces only about 12% of the region’s food supply. The Vision calls for measures that would enable New England to produce 50% of its food supply by 2060.
Cur ren
t Go
12%
al
by
2060
New England food needs met by local production
50%
URBAN SUBURBAN SEMI-RURAL HIGHLY CULTIVATED WOODS & PASTURES FOREST
INDUSTRIAL DENSE URBAN LESS DENSE URBAN OPEN RECREATIONAL SPACE CEMETERY FOREST
NEW ENGL AND FOOD SYSTEMS
The CIT Y, FOREST, and FARM are complex interconnected systems. In the city, people get food from a variety of sources including supermarket and corner stores. As the local food movement grows, more and more city residents turn to farmers markets and CSA's as alternative food sources.
However, many of New England’s resources, especially
its
forests,
are
underutilized.
Only through understanding our resouces can we begin to take full advantage of the oppor tunities
they
hold
and
search
for
innovative methods for the future.
FOREST
1997
2002
58.3
1992
57.1
1987
55.3
1982
52.0
Acres of productive land in New England
54.3
Potential for increase in nontimber forest products
53.3
CIT Y
6% of timber products are produced locally
60
$75 million
Cu r re nt G oa lb 5% y 15%
50.5
60%
New England produces 60% of the country's maple syrup
20
62% of MA is forested
FARM
2007
2012
Average age of U.S. farmers
D PILEATED OODPECKE WOODPECKERS
NORTHERN HARDWOOD FOREST SCREECH OWL
The Nor thern Hardwood Forests occupy the largest area of New England. These forests
BLACKCAPPED CHICKADEE
White-Tail Deer Overpopulation
are dominated by deciduous and evergreen
MOOSE
trees - often Sugar Maple, White Pine, and Hemlock. The forests are comprised of complex interconnected relationships, some of which are beneficial such as myccorhizae,
WOOD- CARPENTER ARPENTE BORING ANTS BEETLE
LEAF R ROLLER
Spread of Ticks
Overbrowsing Collisions
and some of which are harmful, such as deer
BLUE JAY
BLACK BEAR
BEECH BLIGHT APHID
Spread of Disease
Myccorhizae
C CINNABAR-RED CHANTRELLE
BLACKTHROATED GREEN WARBLER
BLACKBURNIAN ACKBURNIA WARBLER
Carbohydrates
HEMLOCK
WHITE PINE BOLETE
NORTHERN HARDWOOD FOREST
LOBSTER M MUSHROOM BLACK HEN OF F CHANTRELLE THE WOODS OO S
RED OAK
WHITETAILED DEER
WHITETAILED DEER
WHITE ASH OYSTER MUSHROOMS
BIRCH POLYPORE BEAR’S HEAD TOOTH
WHITEFOOTED MOUSE
RED SQUIRREL
WHITE PINE
YELLOW BIRCH
GRAY SQUIRREL
WOODLAN WOODLAND JUMPING MOUSE
Water Nutrients Protection
WILD TURKEY
SNOWSHOE HARE ELK ROUGHED GROUSE NUT HATCH
RED-BELLIED WOODPECKERS OODPECKE
DEER MOUSE
SUGAR MAPLE
HERMIT THRUSH
Loss of Habitat
SNOWSHOE HARE
APHID
AMERICAN BEECH
overpopulation.
REDHEADED WOODPECKERS OODPECKE
PINE WARBLER
BLACKCAPPED CHICKADEE
BOSTON FOOD ACCESS
BOSTON FOOD SOURCES
Urban Orchards
Farmers Markets
Community Gardens
School Gardens
Corner Stores
Healthy Corner Stores
Existing Cropland Existing Forest Low-income population with low access to food Supermarket Access
Urban Farms
Community Culinary Programs
Supermarkets
Key Intersections
BOSTON DEMOGRAPHICS
GROWER SPACES
253,
Fo o d i n se
84
cu
lab
In order to reach the goals outlined by the 9
Fo o d i n se
ch
Hous
3,
eho
lds
t
lig
storage
Food Vision, an emphasis on access and i
education is crucial.
fre
kitchen
classroom
classroom
e or
h
350
reduced lunc
,00
35.7% of students in Massachusetts are eligible for free or reduced price school lunch
or
12
AP
19.7% of households in Massachusetts participate in SNAP
te
ef
SN
n
16.5% of children in Massachusetts are food insecure
en
bl
h
re
10% of households in Massachusetts are food insecure
wi
1,2
ld
1
i
Stud
50
re
23
51
re
cu
classroom
lab
food innovation
Grower Spaces focused on food education and innovation can provide a network throughout
storage
0
storage
the city to share and advance both resources and knowledge.
2% mixed race 1% other 14.6% nonfamily living together
9.1% asian 18.6% latino
cooking
46% white
38.2% living alone
23.3% black
13.5% <high school
17% advanced degree
25.1% family married
24.1% bachelors degree
21.5% family single parent
research
greenhouse
lab
21% finished high school
21.9% living in poverty
GrowerSpace GS
classroom
classroom
nutrition
foraging forest
24.2% some college
kitchen
GS farming
less t ha n h incom e<
less t ha n h incom e<
classroom
less th an i n c o me hi <$ B
GS
greenhouse
s t o n 24 % Bo ol 44% cho s h ig 5 ,0 0 0 3 2 . 8 % $2 lack 36 % B
s t o n 21 . 7 % Bo ol 29% cho s h ig 5 ,0 0 0 1 3 . 5 % $2 lack 33 % B
8. 6 % 17.9% 13.5% 14%
ston Bo ol cho s gh ,000 25 ck la
forestry
GS
farm
forest
NONTIMBER FOREST PRODUCTS
The
forest
has
many
oppor tunities
for
production that are not taken full advantage of. As 80% of the New England landscape is covered by forest, there is great potential to increase the use and production of nontimber
Fiddleheads
Mushrooms
Medicinal Herbs
Fiddleheads are the coiled fronds of the Ostrich Fern (Matteuccia struthiopteris). Fiddleheads are high in antioxidants, omega-3 and omega-6 fatty acids, iron, and fiber. The harvesting season is in the spring and typically lasts only a few weeks.
In addition to being foraged, mushrooms can be cultivated with maple or oak logs. The logs are innoculated during the end of winter and the mushrooms are ready for harvest in the spring or summer.
Many medicinal herbs native to New England can be used for purposes such as healing wounds, fortifying the immune system, and easing indigestion. Many of these herbs require minimal space and care.
forest products.
4" x 40"
Ailment
Common Herbal Remedies
Calendula 4.5 lb mushrooms
Growing Conditions • • • •
Shady Damp USDA Hardiness Zones 3-7 Shallow roots
6"
harvest logs
drill holes
German Chamomile
2.5"
innoculation
Black Elder
Growing Conditions Full sun - part shade Zones 3-7 Tolerant of poor soils Full sun - part shade Most zones Well-drained soils
Full sun - part shade Most zones Soils with good organic content Full sun - part shade Most zones Rich, moist soils
stack logs
soak logs
harvest
Garlic
FOOD ACCESS AND EDUCATION
Three
key
factors
of
food
access
are
EDUCATION, PRODUCTION, and DISTRIBUTION. In each of these models, a different factor is emphasized. All of these spaces are intended to enrich the communities, add legibility to
FRANKLIN PARK
the landscape, and increase the resiliency of
Forest area for food cultivation
Fields
the surrounding neighborhoods.
Improved and clarified circulation Franklin Park Zoo
Community plots and picnic areas
Main building site
Lemuel Shattuck Hospital
Pavilions to encourage exploration and movement throug the site
Golf Course
EDUCATION
Mattapan Youth Center Pond Forest area for medical research
Boston Nature Conservancy and Wildlife Sanctuary
PRODUCTION
DISTRIBUTION
UMass Medical School MassBiologics Research Center
PROJECT SITE AND POTENTIAL PARTNERS
EXISTING USES AND CIRCULATION
PROPOSED USES AND CIRCULATION
Farm area for research
GROWER SPACE
The Grower Space is focused on PRODUCTION. classroom
Proximity to farm and forest areas would allow
for
diversity
while
classroom
in
and
food lab
production,
spaces
would
open space
classroom
classroom
forest land 100,000 sq ft
shared kitchen 4,000 sq ft
storage spaces
storage
kitchen
greenhouse 2,000 sq ft
research labs 12,000 sq ft
lab
food innovation
create environments for food research and innovation.
farm land 100,000 sq ft
lab
farm land
storage
research labs
storage
cooking
classroom 10-15 people 1,000 sq ft
research
classroom 10-15 people 1,000 sq ft
greenhouse
forest
kitchen
lab
Grower Space classroom
frozen storage 1,500 sq ft
dry storage 3,000 sq ft
classroom
nutrition
foraging
forest
classrooms greenhouse
kitchen
SPATIAL REQUIREMENTS farming
forestry
direct physical connection greenhouse
classroom
related program farm
forest
shared program
SPATIAL RELATIONSHIPS
cold storage 2,000 sq ft
classroom 10-15 people 1,000 sq ft
MARKET SPACE
The Market Space focuses on DISTRIBUTION tourists
of both food and knowledge. The main
school groups
loading docks
food museum 4,000 sq ft
storage spaces
the community to gather and buy/sell local
also help introduce visitors to the local food
prep kitchen 2,000 sq ft
market 10,000 sq ft
locals
program is a market space for members of
food and products. A food museum would
classroom 10-15 people 1,000 sq ft
food banks
adult ed
food museum
home delivery
history.
museum
school groups
restaurant
food distribution
market frozen storage 1,500 sq ft
demonstration kitchen
dry storage 3,000 sq ft
cold storage 2,000 sq ft
food trucks
kitchen
Market Space
loading docks 1,500 sq ft
food preparation
classrooms
classrooms
adult ed
SPATIAL REQUIREMENTS
food banks
school groups
food storage company events
direct physical connection related program
cold storage
food knowledge
dry storage
frozen storage
shared program
SPATIAL RELATIONSHIPS
demo kitchen 1,000 sq ft
LEARNER SPACE
The Learner Space focuses on EDUCATION. The space is dominated by shared studio
open space forest area
print room
farm area
shared studio work space 6,000 sq ft
photo studio
spaces and labs to foster collaboration.
print room 500 sq ft
shared studio space
The Learner Space is adjacent to forest and farm area for research purposes but can be
photo studio 500 sq ft
research 12,000 sq ft
classroom 10-15 people 1,000 sq ft
shared kitchen 2,000 sq ft
classroom 10-15 people 1,000 sq ft
frozen storage 1,000 sq ft
classroom 10-15 people 1,000 sq ft
dry storage 2,000 sq ft
located in an urban environment with the goal of nuturing visitors' relationship to and understanding of where their food comes from.
research labs
classrooms kitchen
storage spaces
SPATIAL REQUIREMENTS direct physical connection related program shared program
SPATIAL RELATIONSHIPS
cold storage 1,000 sq ft