Abattoirs
Students:
Glad Carpencu Pop (PUT, Timisoara), Mario Hernandez (New School, NYC), Viktor Hildebrandt (4 Cities), Alvise Moretti (IUAV, Venice), Alexandre Orban (ULB), Vincent Prats (KTH, Stockolm), Jessica Rees (University of Sheffield), Hélène Strykman (UCL)
Tutors:
Andrea Bortolotti (LOUISE - ULB), Christian Dessouroux (IGEAT - ULB), Baptiste Veroone (CriDIS - UCL)
Abattoir To invite
Abattoir To ease
A new meating place for Brussels To allow
To shelter
More than 100.000 weekly visitors make the Abattoir of Anderlecht Brussels’
To host
largest market and probably one of the city’s most important social institutions. The weekend-market, however, is not the only unique aspect of the site which also hosts one of the very few remaining urban slaughterhouses in Europe. While today most of the meat production happens far outside the cities and is therefore invisible and inaccessible to most Europeans, the citizens of Brussels still live in the direct vicinity of a functioning slaughterhouse. The two bronze bull statues guarding the main entrance hint at this traditional function. Behind them, the spectator is faced with an impressive shed-structure (measuring 100 x 100 meters) which, from the end of the nineteenth century until the 1980s, hosted a cattle market. Today it is declared a historic monument. The slaughterhouse is located behind this imposant steel construction, together with a number of buildings that accommodate around 40 meat packing companies and wholesalers. The Foodmet which was designed to separate the meat- and fish-merchants from the rest of the market is the newest development on the site. In total, the site which the Abattoir S.A. has leased from the municipality of Anderlecht measures 11.7 ha (ca. 6 ha are open space) and includes a large carpark bordering the canal. While the other projects presented in this publication were dealing with issues of health, leisure and culture, this site is obviously all about food. Thinking about the relation between food, hospitality and inclusion was inspiring and confusing at the same time. Food is one of the central elements of hospitality and yet slaughterhouses are experienced as hostile and uncomfortable environments by most of us. Can those opposites be reconciled? Further, does the Abattoir S.A. which, after all, is renting a big chunk of public land from the municipality have a responsibility towards the challenged neighbourhood that surrounds it? And what affects does the mass-meat-production industry have on a European and global scale with regards to social inclusion? We hope that our project can inspire you to think about these and other related questions.
Abattoir
Insights
Insights
Median fiscal income 2013 (€/year)
Share of unemployment
< 17 000 17 000 - 19 000
40%
Cureghem
19 000 - 21 000
20%
Brussel CR
21 000 - 23 000 100
> 23 000
80
60
40
20
0
n/a Abattoirs Acess to public green space
33%
Public land in private hands
The Abattoir is a very special piece of city-land. The ownership
situation is perhaps the most notable aspect: A private company (Abattoir S.A.) has a long-term lease (until 2050) for the land which is owned by the municipality of Anderlecht. The contract is valid only under the condition that the slaughterhouse remains active on the site. As the capacity of this urban abattoir is relatively limited, the company has a hard time competing with larger slaughterhouses outside of the cities. Hence Abattoir S.A. is now looking for ways to maintain and diversify their business and developed a fully-fledged masterplan for the site. This plan has found many supporters in the municipality which, up to this point, did show particular interest in the land. Considering the potential and the symbolic importance of the site as well as and in relation to the surrounding neighbourhood of Cureghem, this is very surprising. Cureghem is often considered a neighbourhood of arrival, hosting much of Brussels minority immigrant communities and home to a large cluster of different types of informal economic activities. Access to green space and schooling is underdeveloped, many residents are unemployed and - not surprisingly - the average income in the area is way below average.
Cureghem
80% 100
80
Brussel CR 60
40
20
0
Primary-school-kids who go to school close to their home
50%
Cureghem
70% 0
2.5
5 km
100
80
60
Brussel CR 40
20
0
Tram 3 - 4 - 32
Gare du midi
Marché du Midi Every weekend
Ca
na
Clémenceau
l
Metro 2 - 6
Gare de l’ouest
Delacroix
Abattoir
Insights Slaughter house swallowed into city in period of urban growth
KEY
Abattoir development plan - adopted into city schemes
Future possible scenario???
public limited company government ERDF
ERDF
ERDF future stakeholder
city of Brussels Ab.
Brussels City Region Anderlecht Ab.
Abbattoir built outside of city in 1890 by a public limited company. Also: 2 woolen factories 6 cotton printing & dying plants 3 cotton mills & factory candle factory 1890
Brussels City Region Anderlecht Ab.
Brussels City Region Anderlecht Ab.
Brussels City Region Anderlecht
Anderlecht
Ab.
Slaughterhouse ceeded to Abattoirs and Markets of Anderlecht in 1984. 100-150 shareholders involved.
Renamed Abatan and then Abattoir, two development plans generated
Abattoir development plan adopted by municipality schemes.
1920
1984
2012
2013
Weekday
Slaughtering activities Wholesellers
Schools / Universities
Parking area
Curreghem activities and informal use
Recycling infrastructure
Non-profit organizationâ&#x20AC;&#x2122;s office
6am- 6pm Slaughter lines, Abattoir administration, Affiliated activities (skins etc) [ca. 50 persons in total] Cultureghem [ca. 5 staff & 20 persons in total]
Population on Site Min:Max ratio
additional future stakeholder
Ab.
Slaughterhouse bought in 1920 by the Commune of Anderlecht
Use of space: weekdays
Brussels City Region
additional future stakeholder
Future scenario
????
Market Day (Sunday maximum shown)
Use of space: Fry, Sat, Sun Market
Meat and fish Vegetables and fruit
Working tools
Clothing
Flee market
House features and electronics
Collectmet
4am - 4pm 60,000 market visitors 600 stall holders (meat/ fruit/ veg/ electronics/ clothing/ wholesale/ etc.)
Population on Site Min:Max ratio
x 100
Abattoir
Insights Top prev. page MEAT PROCESS: An important attribute of the site is to concentrate several steps of meat production in the same area, which alllows low prices. In a context of industrialized meat production and neoliberal competition, the integration of different stages of the process is an essential element of food justice in Brussels.
wholesale fishmonger
Food bank
Bottom prev. page SPACE PRODUCTION: There are four main actors typologies shaping the Abbatoirs public space. The graph shows the complexity of the stakeholders involved directly or undiectly on the site. Abbatoirs society act as a central component of the site and Cultureghem community organization appears to be an emerging stakeholders.
roof garden
general market
cutting room wholesale butchers
slaughter house
Market abattoir income
MUNICIPALITY CONCERN: welfare of citizens OWNER & ELECTORALLY RESPOSIBLE
40% market 30% slaughter 30% rents, boeremet, others
activities on the abattoir site
TION ISA N COLLECTMET A RG O CULTUREGHEM KOOKMET KETMET BARATTOIR
INTER-ENV. BRUSSELS
REAL ESTATE DEVELOPER ? NESTLE
MICRO-MARCHÉ
BIG scrl Urban Farm
N’HOOD ASSOCIATION FORUM ABATTOIR URBAN RENOVATION CENTRE Merchants association Canal Festival & Zinneke
SITE
PRIV AT E
PUBLIC SPACE IN PRIVATE HANDS
IN S Carlos Blancke
ABATTOIR SA family FOODMET Skin Guts Slaughterers:Abaco sprl 600 Merchants Seva bvba BOEREMET Wholesalers CONSULTANTS
N TIO TU TI
COMM UN ITY
FAT
BROCANTE MET
ABATTOIR CONCERN: Buisness viability LEASE-HOLDER
RECY-K FLEMISH COMMUNITY
PUBLIC CUREGHEM RESIDENTS
EUROPE - ERDF ANDERLECHT MUNICIPALITY ERASMUS HOOGESCHOOL
MEAL SELLERS
L
ST-PIERRE SCHOOL STIB/MIVB
I N F O RM A education
money
food production
industry
culture
participation
space
contracts
S
???
BRUSSELS REGION N’hood contract Urban ren. contract CityDev
R TO EC
HEYVAERT
PUBL IC
ALM RE
UNLICENSED MERCHANTS
PUBLIC EXCLUSION: The residents of Cureghem are partially excluded from the largest public space in the neighbourhood. The site is used for commercial purposes and controlled by only one actor, the Abattoir S.A. The local authorities do not assume their electoral responsibility towards the citizens whose quality of life could be improved tremendously through the provision of public facilities and spaces on the site.
Abattoir
Scenarios
Scenarios
INTENTIONS
• One powerful stakeholder • Underused most of the time • Inefficient use of space • Few entrance points and pathways • Mixed use, but 2 very dominant functions
On meat, community and responsibility developed by the Abattoir S.A. which, in principle, is an attempt to increase the accessibility and connectivity of the area, to densify business functions, to create a large open square for the weekend-market and to develop different clusters that combine housing with multi- and mono-purpose “urban warehouses”. Generally speaking, we do agree with these main objectives. Yet we also see the need to elaborate possible programmes and constellations in more detail. Moreover, we insist on the electoral responsibility of the municipality and the capital region, as well as on the ethical responsibility of the Abattoir S.A. to improve the quality of life of the residents of Cureghem and adjacent neighbourhoods. Finally, we emphasise the unexplored potential of the Abattoir to provide a physical space dedicated (in part) to one of the most crucial and controversial topics of contemporary Europe, namely meat-production and meat-consumption. In the following we sketch out potential social and architectural compositions of three urban warehouses. The underlying objective is to actively include a multiplicity of stakeholders into the future development of the site and to create interdepencies between them.
OUR VALUES participation
transparency
profitability
inventiveness
sustainability
CU R
The vantage point of our proposed scenario is the masterplan
M HE G E
URHOOD GHBO NEI
• Diverse range of stakeholders • Using the full potential of the site • More public facilities and functions • More entrance points and pathways • Market and slaughterhouse remain central functions
Abattoir
Scenarios INTENTIONS
SCENARIO
Based on the idea of the "urban warehouse" proposed in the existing master plan, we suggest to create three "clusters". Each cluster is imagined as a coalition of different stakeholders and functions which will create synergies and allow for new forms of production, engagement and education on the site.
2035
W
R U
SL
O
2030
2025
Each individual cluster is allocated in one building complex. Still, they are not imagined to be islands. On the contrary, each cluster will interact with and benefit from the presence of the other clusters.
M S I N BA
BR A Lea IN CL r par ning USTE HE & e tnersh & kno R A ntre ip w Co RT C L pre with ledge act produ UST u n E ivit eur the e -base ies ction R duc s d o wit atio cen h s f the t n oci sec re in al o arriva t or rga l ce ntre nis atio ns & cat erin g
BE L 1. C LY CL r 2. B eati USTE o 3. C rand n of t R i n veg reati g pa he ad o 4. I eteria n of t rtners visory nve h n b he boa m ip st i u rd n & tche useu m, fos r res ter tau Cu ran ltur t an egh d em
NOW
Foodmet is built ERDF fund is granted
INCREASING CAPACITY AND RE-BALANCI NG AGENCY
Abattoir
Scenarios Red Cross Civic society organisations “Serve the City: Brussels”
Centre of information and advocacy for newly arrived immigrants
Refugees welcome organisation
BELLY, HEART & BRAIN CLUSTERS: Interconnections within the cluster and synergies between them.
CENTRE OF ARRIVAL
Welfare services Temporary accommodation (ca. 80 beds)
Abattoir SA Federation Wallonie Bruxelles Advisory Board VLaamse Gemeenschapscommissie
Network of European Museum Organisations Meat House Dendermonde
Rotor Collective Abattoir SA
MEAT MUSEUM History of the Abattoir VEGETARIAN BUTCHER
Rotor Collective (architectural design) Vegetarian Butcher (leaseholder of the buisness)
Meat-looking products
BELLY CLUSTER RESTAURANT
Abattoir SA Gastro Partner Vegetarian Butcher Rotor Collective
Abattoir SA
Experiential restaurant serving meat from the slaughterhouse and the vegeterian butcher
Meat Cutters
La Paix1892 Restaurant
Training run in conjunction with CERIA college as a social outreach programme.
Existing Meatpackers (currently ca. 40)
Meat production and consumption around the world Ethic and health
Social Enterprise (as manager) Urban Farm (BIG)
Beer Palace
Der Vegetarische Metzger (existing buisness model)
HEART CITY CLUSTER CATERING Social enterprise for local COMMUNAL cafes/ businesses & event KITCHEN catering. Shared kitchen and
CERIA college
MEAT PACKERS Co-inhabitants and dependant of Abattoir activity
New branding with logo as a quality guarantee
ERDF Fund Rotor Collective Joris Tiebout
Meat suppliers (local) Merchants and Retailers
Affordable student housing
Vrij Universiteit Brussel Forum Abattoir Vlaamse Gementschapscommissi e Fédération Wallonie-Bruxelles
LIBRARY
Point of connection and knowledge for local residents
Vrij Universiteit Brussel
experiment eat skills exchange
LOGO of the new slaughterhouse as a communication tool with its different public (costumers, visitors, suppliers, etc.) that emphasis the quality and the local aspects of its production.
ABATTOIR
The European Food Safety Authority (EFSA)
BRAIN CLUSTER
Public sector, universities and non-profit organisations gathered around food ecology matters
Nestlé IFOAM
Société du Logement de la Région Bruxelloise
Programming with VUB
FOOD INNOVATION HUB
Abattoir SA
Vlaamse Gementschapscommissie
Community-oriented student activities
Mainly food-related library
Contrats de Quartiers Durables (BCR)
supply books & other resources
Vrij Universiteit Brussel Contrats de Quartiers Durables (BCR)
HOUSING
Abattoir SA
Bank
(local) Restaurants
Meat Museum
Collectmet
Rotor Collective (architectural design)
Abattoir SA
‘Share’ the slaughterhouse with the public with selective windows
Cookmet
convivial dining space (ca. 50p) for schools, Cultureghem and residents
Abattoir SA
(NEW) SLAUGHTERHOUSE
“Food Surplus Enterprise Network”
Cultureghem social initiative
CO-WORKING SPACE
Micromarche
Facility for small and medium organisations focussed on food issues, health and community bulding
Regus Co-working space The Loft- Coworking Brussels Betacowork
Factory Forty
Abattoir
Proposal
Proposal A sketch of 3 multifunctional clusters The following sketches and images of three clusters correspond to the previously presented stakeholder diagrams. The first cluster is dedicated to meat-production and meat-consumption. It seeks to make visible what is usually invisible, to stimulate discussion and to create experiences related to this societal controversy. Our main goal was to create an environment that would include opposites and reconcile contradictions. The second cluster offers a space for newcomers who may be in need of shelter and good advice, combined with opportunities to strengthen neighbourhood relationships. Further, it provides infrastructure for entrepreneurship and education that is centered around food. The third cluster, finally, provides educational infrastructure for children, students and adults. Further, we included student housing, a coworking space and a food innovation center, hoping that these facilities will attract new user-groups to the site and to the neighbourhood of Cureghem. Both the potential of the site and the needs of the neighbourhood are so enormous that we collected enough ideas to fill three more clusters. Unfortunately, we have neither the time nor the space to elaborate them. And also the proposals we laid out here must remain tentative. We hope they can inspire the future development of the site!
Abattoir
Proposal Top prev. page ACCESSIBILITY: In the current situation, the site showed some mobility issues - especially during the crowded weekend market - that need to be adressed. Our proposal rethink the Abattoirs’ accessibility through the creation of access points that would integrate different modes of circulation and transportation, according to new uses’ diversity.
M Bottom prev. page PUBLIC SPACES CONNECTIVITY: Several public spaces are close to the Abattoirs. The lack of hospitability of those preexisting places shows the necessity to develop the Abattoir as an inclusive and open area with the possibility to play, rest and gather for all publics.
M CU
LTU
RE
GH
EM
NEIGHBOURHOOD REPRESENTATIVES
FUTURE STAKEHOLDERS
T CH LE LITY R DE PA AN NICI MU
BOARD OF THE ABATTOIRS SITE
AB
Me rc se han A l l ing ts A MF fru sso LA i t & ciat ve ion g on of t sit hos e) e
O ATT
IR
S.A
. (
AMFLA
BOARD OF THE ABATTOIRS SITE: Predominance of Abattoir company in the decision process for the site development is one of the main controversy of this project. In order to pursue our idea of fairness we intend to design a participative platform including the main stakeholders involved in the uses of the Abattoirs area. This platform will be open to community organizations and future partners.
Abattoir
Proposal BELLY
HEART
Bedrooms Rooftop farm
Restaurant
Healthcare & Hygiene
Rooftop garden
Slaughterhouse
Social & justice aid Museum passage
City catering Communal kitchen
Catering office
Meat cutters Wholesalers Fake butcher
Community shared space
Meat Museum
Welcome desk
Abattoir
Proposal BRAIN
THE BELLY: Redevelopment of the existing slaughterhouse seeks to puts meat on the table by questioning its consumption and production. The first two floors are conceived as having a meat museum and slaughterhouse in dialogue, by showing both activities through windows. Transparency is a tool that we hope would provoke debates and inclusion. The top floors are implemented with a restaurant and rooftop farm that we see as a continuity of the debate.
THE HEART: A belly without an heart cannot function properly. The cluster would be interconnected to all bodies constituents and we see the building as such with the shared cooking facilities, dinning tables and I.T. space. Community organizations are in the center of it and play the character of social exchange, inclusion and hospitality trigger.
THE BRAIN: Following an involvement system in relation with housing, students would have the opportunity to get accommodations if they are willing to engage with the community. The library is seen as generative and furnished by anyone frequenting the site. Above all, thereâ&#x20AC;&#x2122;s an income aspect with the food innovation center and the co-working space that can act as a community activities sustainer.
Student housing
Student facilities
Food innovation centre
Common library Co-working space
Abattoir
Conclusion
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