the
LOCAL
good
Paige Gildner Plemel | Integrative Studio | Spring 2015
the
LOCAL
good
Pop in or stay awhile.
The Local Good exists to bring people together around local food and urban agriculture in sustainably reused existing spaces in cities. The Local Good ecosystem is compiled of features that expand or contract based on available vacant space in urban areas, but the focus of The Local Good, no matter the size, is centered concretely on local food, agriculture, and a strong sense of community. The Local Good is created by urban communities for urbam communities and fills the void created by the misunderstanding of how fundamental agriculture and local food are in the relationships cultivated with each other in urban communities. Because of partnerships with local designers, architects, chefs, bakers, and baristas, The Local Good takes on it’s own unique form in each city it exists, yet always serves a physical purpose that extends beyond farmers markets, cafes, and restaurants, and creates a new environment around local food and urban agriculture.
How might we make local food more accessible on a larger scale in urban communities?
Make local SMALL and MOBILE. No matter the size of The Local Good in its urban landscape, each Local Good ecosystem has a flexibility which invites mobility and accessibility. The features of The Local Good are constructed to have the capability to be broken down, moved around, and set up in a variety of ways to accomodate different needs of the features. Walls can be easily added or subtracted, tables and chairs can be rearranged, and spaces can be used for a variety of occassions. The trip is a TREAT. Research shows we will go the distance to treat ourselves. While we choose the corner store or closest grocery chain for the staples in our cabinet, we will travel miles for a delicious cookie we are craving, or a piping hot bowl of ramen. So at The Local Good you will find way more than just the staples. You will find carefully curated, delicious food from local food sources. The options at The Local Good -- from the coffee to the restaurant entrees -- will taste better, look better, and will treat you well. Design a DESTINATION. The design of The Local Good relies heavily on two factors. First, the available space in the urban environment. Cities with more vacant lots and buildings can accomodate larger ecosystems, while more dense cities require scaled down versions of The Local Good. Second, the communities interacting with the space. While each Local Good has maintains a brand and feel, the layout and design of the space is established by participatory design methods, open to the communities the space is meant to serve.
Redefine LOCAL . Create a HOME away from home. The Local Good is created to be a comfortable, inviting, safe environment. It is a place to relax with family and friends, or to claim a window seat and work independently all day. It can be an escape from a busy day in the city, or a constant in the daily life of members. At The Local Good, you are always welcome. Don’t put A PRICE on local. At The Local Good, prices on local, fresh food are no longer cringeworthy. we want to buy is so much more expensive. In the ecosystem, it is not the food that costs a premium, instead memberships support the community and new environment cultivating local food and urban agriculture. Memberships at The Local Good change the conversation around the price of local good, and instead highlight the quality of an experience. Here, every penny you spend is worth much more than food. Urban agriculture should INVITE, not intimidate. Agriculture is designed and weaved into every feature of The Local Good. Depending on the size of The Local Good, fruit, vegetable, and herb gardens are built to scale to provide produce directly back to the ecosystem’s features. Whether in planters that are easy to transport, arranged vertical gardens, or in ground-level raised beds, The Local Good is a green space. Varying climates across urban atmospheres means the gardens of each Local Good provide different bounties of crops.
Design Principles
DIAGRAMMING USER FEEDBACK SESSIONS
RAPID & ITERATIVE
Prototyping
My desire with my physical prototype was to better understand how users of The Local Good might want to interact with the space, and what features they felt they would individually benefit from.
SKETCHING
To prepare to approach users, I broke the features into identical shapes to create a variety of prototypes. I handsketched floorplans incorporating the features of the space, and presented users with the floorplans to arrange as they would hope to utilize the space. The prototyping and design methods I used remained consistent with my overall design principles and helped me determind what the layout of The Local Goods might look like.
LASER CUTTING
A selection of flexible memberships are designed to accommodate a variety of schedules, and really allow anyone a chance to be a big or small part of the The Local Good ecosystem. Visiting any existing Local Good is a value of the membership, among other perks and benefits This added benefit gives members opportunities to interact with individuals in other cities, enjoy different cultures and climates, and better understand this network we are creating devoted to bringing people together around local food and urban agriculture. The Local Good is also open to non-members who can experience the offerings of features at wholesale prices.
Which membership of The Local Good is for you? LOCAL $250 | month When you wake up in the morning you head straight to The Local Good to start your day. You’ve tried everything on the menu twice and the barista knows your drink order by heart. You are also a very active member of the ecosystem, and jump at any opportunity to become more involved in the space. The Local Good is your second home.
EXPLORER $175 | month You’re a busy person, but you make it to The Local Good when your schedule allows it. It’s usually a weekly trip, maybe to enjoy the space for a full Saturday, or for a special mid-week dinner. If you’re close by you’ll pop in for a cup of coffee. You make it to events on a monthly basis, and when you make it, you’re in your happy place.
SOJOURNER $50 | month You travel a lot or you’re usually out and about. You’re hard to pin down, but when you’re around you’re a good time. With the Sojourner membership, you have the flexibility to come to The Local Good when your schedule allows and stay as long as you want. Though you may be far, you are always close to The Local Good in heart.
Mem
Farm-to-Table Restaurant Bar & Brewery Cafe Grocery & Specialty Store Garden Bakery Bookstore
An example of membership benefits at a medium Local Good: LOCAL Farm-to-Table Restaurant
EXPLORER
SOJOURNER
Farm-to-Table Restaurant
Farm-to-Table Restaurant
3-course meal with every seasonal menu change
Complimentary tastings with menu additions
Complimentary bottle of wine and cocktails each time you dine
Members-only happy hour specials
Bakery
Bakery
Complimentary cafe drinks and pastries
Complimentary black coffee
Birthday and anniversary baked goods
Monthly baked goods box
Garden
Garden
Members-only monthly garden parties
Members-only monthly garden parties
Fresh herbs when you need ‘em
Fresh herbs when you need ‘em
Members-only happy hour specials
Bakery Complimentary black coffee
Garden Members-only monthly garden parties
mbership & Matrix
Integrative Studio GILDNER | Spring 2015