Abattoirs - a meating place

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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