Thesis Book - Qout a Food Port

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QOUT Feeding Kuwait

Shoug Esmaiel


Graduation Project Thesis Fall Semester 2016 I 2017 Kuwait University College of Architecture Department of Architecture Instructors: Dr. Asseel Al Ragem Arch. Heba Al Ali Arch. Sally Khanafer 2

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TABLE OF CONTENTS

Theis and Abstract Literature Review Case Studies Site Analysis Program Analysis Preliminary Design

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ALL FIGURES BY AUTHOR EXCEPT Figure I : http://www.evolo.us/architecture/elevated-market-and-culinary-school-in-paris/

Figure II : http://www.archdaily.com/601730/oma-designs-food-portfor-west-louisville

Figure III : http://www.archdaily.com/496524/carozzi-production-andresearch-food-center-gh-a-guillermo-hevia-2

Figure IV : http://www.archdaily.com/496524/carozzi-production-andresearch-food-center-gh-a-guillermo-hevia-2

Figure V : http://www.archdaily.com/496524/carozzi-production-andresearch-food-center-gh-a-guillermo-hevia-2

Figure VI : http://www.rat-lab.org/symbiotic-dynamic-market

Figure VII : http://www.rat-lab.org/symbiotic-dynamic-market

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THESIS ABSTRACT

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ABSTRACT

THESIS STATEMENT “ This research aims to focus on the major role of architecture in supplying Kuwait with food, and help it become a self sufficient country rather than an importer of food. Through this research an alternative food production model will be introduced to build a sustainable farm to farm food process cycle rather than a farm to fork one.

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The food industry is divided into three sectors, primary, secondary and tertiary. The primary is the extraction of raw food, secondary is food processing and distribution, and last but not least the tertiary deals with the educational and commercial aspect of the industry. Currently, Kuwait is experiencing a boom in the tertiary sector of the food industry. Activists are planning to expand it further for Kuwait to become the food capital of the world by 2030. The primary and secondary sectors are the structure of any industry. However, due to the lack of development in both, this puts our cafes and restaurants at stake. Also, this forces the country to be a food importer rather than a producer. Limitation of land and climate play a vital role in the lack of development in agriculture, but with the introduction of new technologies such as hydroponics and vertical farming, Kuwait will finally be able to develop in all sectors and produce more food within the country.

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LITERATURE REVIEW

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CURRENT FOOD CYCLE Our current food cycle is far more complicated than we think. The part of the cycle that we as consumers deal with is buy, cook, serve and clean. But we are not involved in the production process nor what happens to the food when throw it away. As a result, people are buying and consuming food more than what they actually need. Thinking that the food cycle is as simple as the way they are receiving this food.

FOOD Food is a crucial subject. Everybody talks about it, all day every day. People talk about how good or bad the food is, how hungry or hangry they are. They talk about how much they need food. Though, Questions about where our food is coming from or what process it goes through before it ends up on our tables or do we have enough food to supply us a lifetime? These question are almost never brought up by consumers. The thought of running out of food is so disturbing that it has become a taboo subject. Since the beginning of time. The existence of human beings depended on finding food. Throughout history people dedicated their time and effort in searching and looking for food. But people became so distant from food after industrialization. Prior to industrialization, almost all jobs had a direct or indirect relationship with food. The number one concern was food. But with the technology of transportation, preservation and refrigeration, people were able to focus their effort on other things.

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KUWAIT AND FOOD The world is running out of resources, and earth is depleting. But people are consuming food now more than ever. Especially in Kuwait. Since almost 10 years ago people started gaining interests in the food industry. Kuwait has more than 5000 cafes and restaurants spread around the country. People in Kuwait spend around 300 KD per month per person on cafes and restaurants only. A huge amount of their monthly allowance goes to restaurants and cafes. Which draws the attention on how important this industry is to people, and how much they are willing to invest in it. The size of the food sector in Kuwait measured to about 1.5 billion dollars in 2012 and rose to 2.2 billion dollars by 2014. An annual growth rate exceeding 15% is detected which indicates the importance of this industry and vitality. People and real estate investors are putting their bet and money on the food industry in Kuwait for many reasons.

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REALITY 2030: KUWAIT THE FOOD CAPITAL OF THE WORLD In 2016 activists in the food industry proposed a 15 years plan to achieve the vision of Kuwait becoming the food capital of the world by 2030. Their vision is solely based on developing the commercial and the educational part of the industry. The idea is to “Create a Touristic City to Attract People from All around the World to Taste the New Food Capital”. Their plan is to experiment with new cuisines, host food tours in the city, open new culinary schools and build more food malls. These activists hope that this plan will bring in more tourists, create a new income, Expand the food market and help the economy growth.

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In spite the fact that this plan is built on solid facts it is definitely not built on a solid ground. The limitation of fertile lands, lack of fresh water resources and Kuwait’s harsh climate, leave us no choice but import more than 98% of the food from all around the world. The food industry contribute only 8% of the total economy of the country, and contribute 0.5% of non-oil GPD. As a result residents in Kuwait spend more than 20% of their income on food. Which in return leave the primary and secondary sectors of the food industry underdeveloped. So basically Kuwait is being fed by the world through the oil that it exports. But what if we run out of oil? What if one day a researcher comes out with a sustainable alternative energy to oil? Then how are we going to eat? What are we going to eat?

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KUWAITS FOOD SECURITY MAP: IMPORTS

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HISTORICAL BACKGROUND Prior to the discovery of oil, Kuwait’s supply of food had a limited variety. Mainly because they were poor, their access to natural resources was limited and they only imported food from countries that they pass by when they’re traveling for business and trade. Most of their foods came from local farms, India, Africa, gulf countries and Persia. Their diet mostly consisted of rice, wheat, dates, tomatoes, eggplants, garlic, onions, spices, potato, pepper, dairy products, seafood, sheep and goat meats. Most of these products were found within the country. All the vegetables were harvested from local lands. People were fed by their own land rather than other countries. Their full filling diet was supplied within the country. Major lifestyle and social changes occurred after the discovery of oil. The sudden growth in economy led to a change in Kuwait’s priorities as a country. Their main purpose in life was to live a secure life, now they suddenly have a life time security. Thep purpose shifted to build up the country, move forward and keep up with the rest of the world.

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INGREDIENTS BREAKDOWN: Vegetables Tomatos Potatos Onions Garlic Eggplant Pepper Bell pepper Protein Shrimp Sheep Goat Chicken Carbohydrate Wheat Rice

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AGRICULTURE AND LAND Kuwait started exporting oil and importing goods and food. Because there are restricted land for oil companies, when it comes to agriculture and farming Kuwait is only left with Al Wafra and Al Abdali lands. Which add up to 1% of total land area. With that said, Kuwait invests in afforestation and farming projects in foreign countries around the world to feed its residents. These projects add up to cover around 50,000 KM2 area of land. This equals 1 Costa Rica Or 3 Kuwait’s to feed and keep the residents of Kuwait secure. If Kuwait keeps its population growth rate with the same food consumption rate, Kuwait will need two Costa Ricas or six Kuwaits to be fed by 2050. I personally don’t think the world is capable of multiplying. But, the world is coming up with solutions and new technologies to feed the world.

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KUWAITS FOOD SECURITY MAP: AFFORESTATION AND AGRICULTURE PROJECTS

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FOOD ZONING IN KUWAIT

INDUSTRIAL (FOOD )PROCESSING

COMMERCIAL (FOOD )DISTRIBUTION

AGRICULTURE (FARMS)

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MAN vs. FOOD vs. SHELTER

REAL TALK I had the chance to talk to a couple of people who are involved and are interested in farming in Kuwait. Both of them had very similar opinions and observations. They think that the problem is not with the lack of fertile land. Both are keeping up with the latest farming technologies, they are aware that hydroponics, aquaponics and aeroponic farming systems do not need fertile soil to grow food. In fact all it takes is light, water and the right temperature. So what is the problem? Why are we still behind in agriculture and framing? In Kuwait, just like people farms need shelter. Shelter from the hot summer air. As mentioned earlier fresh water resources are limited, and desalination projects cost billions of dollars a year and consume vast amounts of fossil fuels. So how can we use our free natural resources to feed our people? How can we use the sun and sea water to farm?

BUILDINGS PRODUCING FOOOD INSTERAD OF JUST SERVING FOOD?

FOOD

SHELTER NEW FARM?

+ ARCHITECTURE

FARM

MODERN FARM 32

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WHAT IS A VERTICAL FARM?

VERTICAL FARMING SYSTEMS

WHY VERTICAL FARMING?

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CASE STUDIES

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THE ELEVATED MARKET AND CULINARY SCHOOL

Figure I : The exterior of the elevated market FARM

PRODUCTION

ARCHITECT: Ayrat Khusnutdinov and Gemawang Swaribathoro PLOT AREA: 500 m2 PROJECT TYPE: Culinary School / Market LOCATION: Paris TYPE OF FARM: NO FARM

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The Elevated market and Culinary School is located in the heart of Paris. It is designed to be a social hub. For farmers, culinary students and consumers to come together and create, sell and eat food. In the morning farmers get the change to sell their daily raw crops in the market in the ground floor. Consumers get to purchase these crops, give them to the culinary school students to cook them a fresh meal. Then enjoy this meal either indoors or outdoors. Additional restaurants exist to offer a different experience with food. At night the ground floor opens up to be a meeting space for the residents of the neighborhood. For them to talk, eat and hang out. the building has a market to fork cycle,meaning that it doesn’t grow crops or recycle waste. it only sells and serve food.

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CONCEPT, DESIGN AND DEVELOPMENT CONCEPT

Extrude footprint to create a building

Push the building backwards to create open public space

lift the building to create an open market.

Create a terrace to integrate the cityscape and create public space

Basement 1

Basement

40 Ground

First

Roof

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WEST LOUISVILLE FOOD PORT

Figure II : Food port market

ARCHITECT: OMA PLOT AREA: 97,000 m2 PROJECT TYPE: FOOD PORT LOCATION:West Louisville, KY 42301, United States TYPE OF FARM: TRADITIONAL

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Food Port for West Louisville is a mixed use food port project located in Louisville. The program hosts the whole food chain. From farming, processing, distributing, retailing and consuming. This project does it all. Louisville is the most foodie city in the states. It is designed and built to bring people who are involved with food together. Over the years the food cycle took a path with several layers of architecture, and each layer is located in a different district. Which makes people involved with food distant from each other, makes the whole experience with food incomplete. This project aims to produce food for people in the city as well as involve these people in the process of producing.

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CAROZZI PRODUCTION AND RESEARCH FOOD CENTER

Figure III : Crazzio exterior

ARCHITECT: GH+A | Guillermo HeviaPLOT AREA: 5200 m2 PROJECT TYPE: WAREHOUSE LOCATION:San Bernardo, Santiago Metropolitan Region, Chile TYPE OF FARM: NO FARM

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This project tackles the industrial sector of the food industry. Usually food processing and packaging take place in old worn out warehouses. Not paying attention to the design of the warehouse or the architecture. But not this project. The design of the food production warehouse mimics the mountain in the area, with large area of curtain walls people can peak the production line. The project incorporate sustainable systems of water recovery, ventilation and the use of hydric resources. The program also houses an educational sector. Laboratories and research facilities are introduced to encourage people and researchers to help better the food production process.

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Figure IV : Crazzio exterior

Figure V : Crazzio exterior 50

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SYMBIOTIC DYNAMIC MARKET The project ‘symbiotic dynamic market’ is a re-interpretation of the idea of share-holding for a public market in Morocco, to achieve a social, economic and cultural sustainability. The concept is to divide the space into 100 usable modular units. Each can be re-organized and moved with time, depending on the owner, program relationship and spatial requirements of the market and space. The dynamism is controlled by each member of the market community.

Figure VI : Dynamic Market

ARCHITECT:Sushant Verma, Pradeep Devadass AREA: 1600 m2 PROJECT TYPE: FOOD MARKET LOCATION: Casabalnca, Morocco TYPE OF FARM: NO FARM

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Figure VII : Dynamic Market

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SITE ANALYSIS

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SITE SELECTION The site selection for this particular project had a variety of options. People eat everywhere and anywhere. So the production of food for these people could take place anywhere, a residential area, the city or even rural areas. But the driving factor was the big number of cafes and restaurants that are opening and serving food in the city. The rising number of people and food trucks coming in and out of the city to bring in or take-out food. Since the 2030 vision of Kuwait becoming the food capital of the world targets Kuwait city in particular. The proposed project will help build up and push this vision further, as well as make Kuwait city a food producer city rather than just a consumer.

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KUWAIT CITY

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SITE TIMELINE

Currently, the site serves as a parking space for workers during the day and serves as a parking spaces for hungry people at night.

This site has been undeveloped since the urbanization of Kuwait city in the 1950s. It is located in the heart of Kuwait city. Opposite to Al Sawaber complex and in a walking distance to different new cuisines and cafes.

The surrounding plots have been changing and developing, but this particular site remains undeveloped. Mainly because of the site high cost sitting in the heart of the city, and the fact that a police station sits right across the street.

The new Central Bank of Kuwait and Kuwait’s Investment Authority are located at the back of the site. KFAS, Crystal Tower and the Department of Legal advice and Legislation.

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ECONOMIC CONDITIONS This is very common in Kuwait city. The main faรงades are much taken care of, design, cleanliness and organization. On the other hand, the back and side facades lack care and maintenance. Resulting in a chaotic scene of cars and trash. The topography of the space is not evened out, this results in not walkable spaces or spaces that cause danger for car drivers.

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VEGETATION Since the plot sites between two main streets, the vegetation in the site is mainly for aesthetic and buffering reasons. Consisting of palm trees, conocarpus and grass.

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VIEWS

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NOLLI/ SUNPATH/ WIND DIAGRAM

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TRAFFIC FLOW

8 AM

8 AM

2 PM

2 PM

8 PM

8 PM

HEAVY MEDIUM LIGHT

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ROADS AND PARKING

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ZONING

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WALKABILITY AND LANDMARKS

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DENSITIES

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POINTS OF INTERESTS

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PROGRAM ANALYSIS

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PROGRAM BREAK DOWN

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SYSTEMS

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BUILDING HEIGHT The surrounding buildings go up to 55 floors high, which equals to around 230 m in height. Since these buildings are governmental, the proposed project shouldn’t go higher than these buildings.

GORDON GRAFF’S CALCULATION METHOD: Farm Area = 3500 sq.m Number of Floors = 40 Floors Productivity per Floor = x5 Area of Farm per Person = 14 sq.m 3500 x 40 = 140,000 sq.m 140,000 x 5 = 700,000 sq.m 700,000 / 14 = 50,000 People The farm will feed around 50,000 people

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HYDROPONIC SYSTEMS

VERTICAL FARM LAYOUT

SHADE

Crops and systems Distribution according to sun movement and need of light.

MAXIMIZE SUN EXPOSURE

VS.

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FOOD PROCESSING CIRCULATION LAYOUTS

FOOD PROCESSING FUNCTION LAYOUT

STORAGE LAYOUT

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CAFE / RESTAURANT / BAKERY LAYOUT

RETAIL CIRCULATION LAYOUT

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Grid

Axis

Loop

Free

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BUBBLE DIAGRAM

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SCHOOL DESIGN REQUIREMENTS

Name : Teaching Kitchens Area : 115 sq.m Equipments: Ovans- StovesCabinets- Shlves- Sink.

Name : Lecture Hall Area : 140 sq.m Equipments: Tables- Chairs.

Name : Demonstration Kitchens Area : 85 sq.m Equipments: Ovans- StovesCabinets- Shlves- Sink- Chairs.

Name : Lecture Hall Area : 45 sq.m Equipments: Tables- Chairs- Storage space

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ZONING CONCEPT

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CONCEPT

ZONING

OPTION 1

OPTION 1 Multiple Towers Multiple Cores Ground Floor connects all towers together - This design concept could create mutual shading from the towers on each other if not done properly. - More sun penetrating the towers - Uses less LED. - Water towers on the roof

OPTION 2

OPTION 2 One large tower Multiple Cores Functions break down at ground floor level to create a mass void relationship. -This Design concept will create a bulky farm, which will be harder to maintain. - Less Sun penetration - Water towers on the roof Uses more LED Create a nice experience at ground floor level.

OPTION 3

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EARLY CONCEPT SKETCHES

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CONCEPT DEVELOPMENT

OPTION 1

OPTION 2

Multiple towers with spaced carefully to avoid mutual shading at noon.

One bulky farm with multiple cores. breaking it on a 45 degree angle to avoid mutual shading as much as possible.

One mass connecting towers at ground floor level, to create a communal space that connects all users together.

Multiple masses at gorund floor level to connect existing retail spaces with the proposed retail.W 115


COMBINE BOTH CONCEPTS

CONCEPT DEVELOPMENT SKETCHES

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Multiple towers with multiple cores. Connecting areas from ground level, conneting other areas and spaced from different levels.

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CONCEPT AND ZONING DEVELOPMENT

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CONCEPT AND ZONING IN CONTEXT

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REFRENCES 1- Gasperetti, Emily M., Architecture for a New Food System- An investigation into Healthy Eating through Architecture.Maters Thesis-February 2014

9- Publications, Inc. Ogden. “Mother Earth News.” Mother Earth News. N.p., n.d. Web. 02 Jan. 2016.

2- Rahimi, Ehsan A., Farm(MAX): a Littele Thesis Book. Architecture Thesis- May 2014

10- 05, 2012 Jun. “Food Manufacturing Facilities Design for Flexibility.” Food Processing. N.p., n.d. Web. 02 Jan. 2016

3- Graff, Gordon J., Skyfarming. A Masters Thesis. A thesis presented to the University of Waterlo, 2011

11- “Sustainability in the Food Industry.” (2009): n. pag. Web.

4- “Association for Vertical Farming.” Association for Vertical Farming Association for Vertical Farming. N.p., n.d. Web. 02 Dec. 2016.

12- “Kuwait.” Worldmark Encyclopedia of Nations. Encyclopedia.com,

5- “Journal of Agricultural Studies.” Up, Up and Away! The Economics of Vertical Farming | Banerjee | Journal of Agricultural Studies. N.p., n.d. Web. 02 Dec. 2016.

13- Neufert, Ernst, Peter Neufert, and Johannes Kister. Neufert. Oxford: Wiley-Blackwell, 2012. Print.

n.d. Web. 02 Dec. 2016.

6- Bouman, Ole, Mitra Khoubrou, and Rem Koolhaas. Al Manakh. Netherlands: Stichting Archis, 2007. Print.

7- “Small-Scale Food Processing Enterprises in Malaysia.” Small-Scale Food Processing Enterprises in Malaysia. N.p., n.d. Web. 02 Dec. 2016.

8- “Vertical Farming Systems by Bright Agrotech.” Bright Agrotech. N.p., n.d. Web. 02 Dec. 2016.

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