Glasgow Food Exchange

JOESPH GABRIEL MURRAY

The proposal aims to holistically help all areas of life for residents of Maryhill.

A community hub that incorporates an assembly hall, food processing plant and residental cookery school, the GFE will raise the standards of living for residents currently experiencing a food desert by provifing an affordable source of fresh produce and access to nutrional education.

Crops, grown locally on a nutrionally diverse topsoil produced from seaweed harvested on Scotland's coasts (free from the chemicals which the city's brown sites have been exposed to) will be transported along the canal to the hub. The harvest will be sold at markets with the excess being naturally preserved through pickling and fermentation processes so that the community has access to a healthy locally sourced diet all year round.

Fermented foods are rich in bacteria that aid gut health, boosting one's physical and mental health.

Being a traditional part of food cultures globally, fermentation also presents an opportunity to celebrate the areas multiculturality, the lab will explore diverse techniques to create new products from local produce with community members.