Food Logistics

George Shi5453

Architectural Programme

Kunstakademiets Arkitektskole 2012Department 11: Kitchen Studio

Student: George Shi (5453)

Co-ordinators: Merete Ahnfeldt-Mollerup Nick Lee

3

______________________________________CONTENTS

4

6____________________________Introduction/Intent

8____________________________Context

10___________________________Thesis Statement

12___________________________The Food Chain

14___________________________Food Behaviorology

16___________________________Farmers Markets

18___________________________Project Frame

19___________________________Method

21___________________________Specification

24___________________________References/Inspiration

25___________________________Time Schedule

27___________________________Presentation Plan

28___________________________Deliverables

The processing of food between the agricultural landscape and the modern kitchen es-tablishes an interesting relationship with the social behaviour of food in the urban con-text. Behaviours in the way we grow, buy and consume our food in modern society has dramatically changed compared to our ancestral past. Economics of food in particular,

has become a strong catalyst to the change in this relationship. The social change is evident in Copenhagen’s historical role as a merchant harbour to a densified urban

capital. The notion of this investigation into the current food system is to re introduce the historical culture of merchant enterprise within the food industry.

The intent is to re educate modern developed society to the importance of fresh pro-duce, and give farmers and consumers the opportunity to choose exactly the quality

of food they wish to consume. Thus, at the same time empowering the farmers to take more control of the local market which is determined by the quality of their produce. The incentive for farmers would be the availability of market due to the densification

of cities. The driving vehicle in this programme is to design multi-purpose spaces that provide wholesale markets, agricultural farming and residential apartments located

near convenient infrastructure, and public transportation for the convenience of both sellers and buyers.

The historical relationship in this idea is inspired by the current food crisis situation and popular farmers market stalls around Copenhagen. I hope to achieve a strong

sociological relationship with the farmers and consumers by designing an educational space which re connects the consumer and farmer geographically.

Copenhagen’s origin as a harbour and a place of commerce is reflected in its name. Its original designation, from which the contemporary Danish name is derived, was

Køpmannæhafn, meaning “merchants’ harbour” or “buyer’s haven”. The idea of seeing Copenhagen as a merchant city has parallel metaphors in Sou Fujimoto’s “Primitive

Future”.

“Pure emptiness is not a place for habitation. Humanity cannot subsist in mere high-density. It is to conceive of densities from

nothingness. It is a rise of positive density.”

Introduction / Intent

6

8

The food system has experienced more changes in the past century than it had over the previous 10,000 years. If we were to look at the spectrum of the system, the origins

of healthy organic food begins at a rural landscape, and should not alter until in the kitchen. Today, the logistics and the processing of food from pesticide use to biologi-cally enhanced seeds to hormone pumped meat has dramatically altered the food and ecological system. The relationship between the kitchen and the rural landscape have

grown further apart as a result. Ultimately, the risks of health issues from the common food purchased in supermarket stores has increased.

The merchant trade that was once Copenhagens primary economic source creates an ideal background to the context in which the proposed food hub will be situated. Tradi-tionally, the harbour was established as the most convenient hub for trade. As the naval dominance has become obsolete in modern times, transportation and food logistics in Copenhagen is now delivered via road, air, and rail infrastructure. The historical rela-

tionship creates an important stage as the design of the intended hubs’ success depends highly on providing a convenient system in the logistics for farmers and consumers.

The current farmers markets around the Copenhagen metropolitan area should also be considered as it will set the foundation to the location of the food hub. With close prox-imity to public transport and major infrastructure, the food hubs location will consider

how effective the current markets are located for its consumers.

My methodology in selecting the context for the educational food hub will involve plotting popular farmers market centres currently in Copenhagen and investigating

the connections between them. I will also consider public transport systems, and road infrastructure for the benefit of bicycles, and the transportation of food via vehicles if

need be.

Context

To provide farmers and consumers an educational hub, which provides the opportunity to control the quality of fresh food products being consumed through urban markets.

10

Thesis Statement

11

Growing

Current Food Supply Chain

Farmers’ Market Supply Chain

Growing Wholesale Consumption

Harvesting and Washing

PackagingRetailConsumption

Distribution

Processing

Packing

The Food Chain

12

Proposed Supply Chain

Growing

WholesaleConsumption

13

Market

Market

Agriculture

Agriculture

Residential

Residential

Traditional Geographic Relationship

Current Geographic Relationship

14

Food Behaviourology

Behaviorology is an independently organized discipline featuring the natural science of behavior. Behaviorologists study the functional relations between behavior and its inde-

pendent variables in the behavior-determining environment.

The dynamic between the residential, agricultural, and markets was very intimate tradi-onally. To see the primitive relationship between the space for preparation for food and the source of food would be even more intimate. Compared to that of the current food system, there is a disconnect in the relationship between the three sectors. Consequent-ly, this has changed the social behaviour on how we perceive food, and our relationship to it. Because of this disconnect, there is a lack of knowledge and understanding of the

food processing system, which has ultimately led to a significant decrease in healthy food being consumed at the cost of convenience to consumers, and an increase in mod-

ern dietry health problems such as obeseity and diabetes.

- Atelier Bow-Wow, Behaviorology

Market

Agriculture

Residential

Proposed Geographic Relationship

The opportunity of combining the Residential, Agricultural, and Market sectors into a multi-purpose hubs, allows consumers to purchase fresh quality produce and at the same time be educated on the process on proper farming methodologies. The public

market will also include a restaurant that selects produce from the agricultural sector, with the opportunity to offer back food waste into the crops and animals.

Architecture firm Atelier Bow-Wow is famous for its interpretation and use of the concept of behaviorology in its design work. According to founders Tsukamoto and

Kaijima, behaviorology defines architectural expression through the understanding of the complex relationship between people (the inhabitants of a space), the built environ-

ment, and urban space.

“...not an architecture of spaces, but an architecture of relationships.”

15

Central Copenhagen, Denmark________not to scale

Farmers’ MarketsTORVEHALLERNE, Nørreport

16

Torvehallernes’ food market in Nørreport is located central to the Copenhagen metrop-litan area. The market is conisdered by most Danish people to be gourmet. Although

the success of the markets is reflected by the popular visits, in particularly on weekends, the relationship between the market and farm has not fully been realised. Rather than

seeing it as a local place to buy produce for the weeks groceries, it is easy to perceive the market as a weekend visit to enjoy the weekend.

The convenience for consumers to visit the markets due to its close proximity to the city centre and Nørreport station is important. In this project, the selection of the site will play a vital role, as the sales depends highly on how well the market fits into everyday Danish life. The incentive for farmers would be to migrate into an urban lifestyle, with the benefit of supplying to a populated market. The incentive for consumers would be to afford healthier food at the cost of competitive prices. The benefit would be through

the education of understanding how the production of food works.

Project Frame

18

QUESTIONS RAISED

How do current agricultural practices affect public health, social behaviourW the envi-ronment and the economy?

How does an industrial approach to agriculture compare with organic and sustainable

approaches?

If the prevailing practices in agriculture continue, what kind of food system can we expect in the future?

FOOD ANIMAL PRODUCTION

Who controls the food system? Why does it matter?

What are the hidden costs of inexpensive food? How might these costs be addressed?

How might they be made more transparent to consumers?

Why are animal products from more sustainable operations generally more expensive than products from the prevailing industrial system? Should they necessarily cost

more?

FOOD DISTRIBUTION AND TRANSPORT

How, and how far, is food transported?

What are the consequences of transporting food over long distances?

The project frame will concentrate primarily on educating the public on a healthy food system. The education should seem “non-existent” through visual and spatial relation-

ships between the market produce and agricultural manafacturaing to food preparation in the restaurant.

Method

19

I will begin by analysing the Site Context and the programmes rela-tionship with its surroundings. This is important as the location of the brief relies heavily on convenient access with the public, as well as have as minimal implication on existing programmes around the area. This

includes studying current farm markets, local public transportation, ac-cess via bicycles and vehicles, and road infrastructure for larger trucks. There is also a requirement for a location that would suit the livestock, to create an environment within the city that is as close as possible to

their natural element (rural landscape).

During the course of the project I will aim to get knowledge from chefs that are experienced in food quality, and farmers for their knowledge in successful food agriculture. I will also be inspired from Danish consum-ers that shop regularly at large supermarket chains to compare the qual-ities that exist and evaluate their knowledge on the current food system.

I will investigate effective strategies of planning that will allow consum-ers to walk through public spaces and at the same time be educated on food production with ease. I also aim to investigate materials and new technologies on sustainabiltiy and recycling systems both in the public,

private and agricultural spaces.

This programme booklet aims to document the research and the differ-ent directions that have been taken over the course of the semester. This

publication will evolve and alter to the benefit of the brief.

20

“A significant part of the pleasure of eating is in one’s accurate con-

sciousness of the lives and the world from which food comes.”

-Wendell Berry

21

Specification

There are three clear sectors in the multipurpose building that are very different in function but is required to compliment each other.

1. The MarketWith precedents from current farmers markets, I will investigate the necessary space required for each stall, and how much produce each stall can supply to its consumers.

I will also look at the seperation of fruit and vegetable produce, meat produce, and seafood produce for the whole market area. The market will also contain with it a

restaurant, with the kitchen being visually accessible by the public. The kitchen is an important space in the restaurant as it offers another dimension to the production of

food and educates the public on consuming fresh produce.

2. AgricultureDepending on the space that the site context offers, it is vital that the agriculture

farmland available can produce enough to sustain the local residency and more for the restaurant, market and restaurant. It is also a requirement that some areas of the agri-cultural land can be viewed by the public for educational purposes on the production

of organically produced food.

3. ResidentialThe residence of this building gives priority to local farmers and producers. It is

important for them to have a visual connection to their crops and animals, but at the same time be a haven away from work. It is also a secure space private from the public.

Using the latest in technology is important, in particular with the processing of waste, and sustainable methodologies in farming. Passive design, as well as technological benefits such as using methane gas or geothermal heating as a power source for the

residential apartments and restaurant.

22

MVRDV_ Pig Farming Project

References / Inspiration / Precedents

Primitive Future-Sou Fujimoto, Toyo Ito, Taro Igarashi, Terunobu Fujimori

Cradle to Cradle-William McDonough & Michael Braungart

Santa Bakhita Health Care CentreAinaro, Timor-Leste

Behaviorology-Atelier Bow-Wow / Terunobu Fujimori

Outliers-Malcolm Gladwell

“All Animals are Equal, But some are more Equal than Others”, Animal Farm-George Orwell

Teaching the Food SystemA Project of the Johns Hopkins Center for a Livable Future

The Global Food Waste Scandal-Tristram Stuart

Greening the Ghetto-Majora Carter

Access to Markets: Making value chains work for poor rural people-IFAD website

One Seed at a Time, Protecting the Future of Food-Cary Fowler

Feeding the Whole World-Louise Fresco

http://en.wikipedia.org/wiki/History_of_Copenhagen

Wendell Berry

24

Timeline Schedule

25

AGRICULTURE RESEARCH

PRECEDENT RESEARCH

SKETCH DESIGN

DESIGN DEVELOPMENT

SITE ANALYSIS

1:500 SCALE

1:200 SCALE

1:100 SCALE

PRESENTATION LAYOUT

FINAL MODEL

BREAKS

3D MODELLING

PHYSICAL MODELLING

DETAIL DESIGN

FINAL DRAWINGS

PROGRAMME

WEEK 42 WEEK 43 WEEK 44 WEEK 45 WEEK 46 WEEK 47 WEEK 48 WEEK 49 WEEK 50 WEEK 51 WEEK 52 WEEK 01 WEEK 02 WEEK 03 WEEK 04 WEEK 05 WEEK 06 WEEK 07 WEEK 08

RHINO 3D COURSE

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

AGRICULTURE RESEARCH

PRECEDENT RESEARCH

SKETCH DESIGN

DESIGN DEVELOPMENT

SITE ANALYSIS

1:500 SCALE

1:200 SCALE

1:100 SCALE

PRESENTATION LAYOUT

FINAL MODEL

BREAKS

3D MODELLING

PHYSICAL MODELLING

DETAIL DESIGN

FINAL DRAWINGS

PROGRAMME

WEEK 42 WEEK 43 WEEK 44 WEEK 45 WEEK 46 WEEK 47 WEEK 48 WEEK 49 WEEK 50 WEEK 51 WEEK 52 WEEK 01 WEEK 02 WEEK 03 WEEK 04 WEEK 05 WEEK 06 WEEK 07 WEEK 08

RHINO 3D COURSE

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

TEK 5 COU

RSE THU

RSDAY

26

Presentation Plan

27

Deliverables

28

PUBLICATIONS

Programme Booklet

DIAGRAMS

Concept Diagrams Site Analysis Diagrams

DRAWINGS

1:200 Plans 1:200 Sections 1:200 Elevations 1:500 Site Plan 3D Perspectives

MODELS

1:500 Site Model 1:100 Design Model

29

“Roseto Valfortore lies one hundred miles southeast of Rome, in the Apennine foot-hills of the Italian province of Foggia.

...In January of 1882, a group of eleven Rosetans — ten men and one boy — set sail for

New York. They spent their first night in America sleeping on the floor of a tavern on Mulberry Street, in Manhattan’s Little Italy. Then they ventured west, ending up finding jobs in a slate quarry ninety miles west of the city in Bangor, Pennsylvania.

The following year, fifteen Rosetans left Italy for America, and several members of that group ended up in Bangor as well, joining their compatriots in the slate quarry. Those immigrants, in turn, sent word back to Roseto about the promise of the New World, and soon one group of Rosetans after another packed up their bags and headed for Pennsylvania, until the initial stream of immigrants became a flood. In 1894 alone,

some twelve hundred Rosetans applied for passports to America, leaving entire streets of their old village abandoned.

...Wolf was a physician. He studied digestion and the stomach, and taught in the medi-cal school at the University of Oklahoma. He spent summers at a farm he’d bought in Pennsylvania. His house was not far from Roseto — but that, of course, didn’t mean much since Roseto was so much in its own world that you could live one town over

and never know much about it. “One of the times when we were up there for the sum-mer — this would have been in the late 1950’s, I was invited to give a talk at the local medical society,” Wolf said, years later, in an interview. “After the talk was over, one of the local doctors invited me to have a beer. And while we were having a drink he said, ‘You know, I’ve been practicing for seventeen years. I get patients from all over, and I

rarely find anyone from Roseto under the age of sixty-five with heart disease.’”

Wolf was skeptical. This was the 1950’s, years before the advent of cholesterol lowering drugs, and aggressive prevention of heart disease. Heart attacks were an epidemic in the United States. They were the leading cause of death in men under the age of six-

ty-five. It was impossible to be a doctor, common sense said, and not see heart disease. But Wolf was also a man of deep curiosity. If somebody said that there were no heart

attacks in Roseto, he wanted to find out whether that was true....

The results were astonishing. In Roseto, virtually no one under 55 died of a heart at-tack, or showed any signs of heart disease. For men over 65, the death rate from heart disease in Roseto was roughly half that of the United States as a whole. The death rate

from all causes in Roseto, in fact, was something like thirty or thirty-five percent lower than it should have been.

...”

30

“Wolf ’s first thought was that the Rosetans must have held on to some dietary prac-tices from the old world that left them healthier than other Americans. But he quickly

realized that wasn’t true. The Rosetans were cooking with lard, instead of the much healthier olive oil they used back in Italy. Pizza in Italy was a thin crust with salt, oil, and perhaps some tomatoes, anchovies or onions. Pizza in Pennsylvania was bread

dough plus sausage, pepperoni, salami, ham and sometimes eggs. Sweets like biscotti and taralli used to be reserved for Christmas and Easter; now they were eaten all year round. When Wolf had dieticians analyze the typical Rosetan’s eating habits, he found that a whopping 41 percent of their calories came from fat. Nor was this a town where people got up at dawn to do yoga and run a brisk six miles. The Pennsylvanian Rose-

tans smoked heavily, and many were struggling with obesity....

What Wolf slowly realized was that the secret of Roseto wasn’t diet or exercise or genes or the region where Roseto was situated. It had to be the Roseto itself. As Bruhn and Wolf walked around the town, they began to realize why. They looked at how the

Rosetans visited each other, stopping to chat with each other in Italian on the street, or cooking for each other in their backyards. They learned about the extended family clans that underlay the town’s social structure. They saw how many homes had three gener-ations living under one roof, and how much respect grandparents commanded. They went to Mass at Our Lady of Mt. Carmel Church and saw the unifying and calming

effect of the church. They counted twenty-two separate civic organizations in a town of just under 2000 people. They picked up on the particular egalitarian ethos of the town, that discouraged the wealthy from flaunting their success and helped the unsuccessful

obscure their failures....

Wolf and Bruhn had to convince the medical establishment to think about health and heart attacks in an entirely new way: they had to get them to realize that you couldn’t understand why someone was healthy if all you did was think about their individu-al choices or actions in isolation. You had to look beyond the individual. You had to

understand what culture they were a part of, and who their friends and families were, and what town in Italy their family came from. You had to appreciate the idea that

community — the values of the world we inhabit and the people we surround ourselves with — has a profound effect on who we are. The value of an outlier was that it forced

you to look a little harder and dig little deeper than you normally would to make sense of the world. And if you did, you could learn something from the outlier than could use

to help everyone else.”

-Malcolm Gladwell, Outliers