Farm-EAT

Challenge to design a Farm-to-Table experience in the city

Cleveland, United States

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OVERVIEW

Fig: 1 - Food is a source of energy for all people.

FOOD, AN INTEGRAL PART OF THE GLOBAL CULTURE

The human relationship with food is dynamic and elaborate. Food, in its material nature, satisfies the stimulus of hunger. But in an abundant, contemporary society, its role in the public sphere is far more sophisticated. The nutritional value of food is often delivered through intense and evoking experiences in restaurants. Globalisation and localism trends of the restaurant industry are at odds in today’s context. Globalisation creates a melting pot of distinct cultures made accessible to all public, but its fallout is in the form of unhealthy eating habits, ignorance of local production and reliance on unsustainable food supply chains.

As the concerns of unhealthy food production became well-known, the demand for locally sourced, fresh ingredients escalated. This led to the emergence of farm-to-table experiences, and the service and operation of these establishments create a localisation experience. But, how has the farm-to-table movement changed the restaurant industry?

Fig: 2 - Hand-picking fresh ingredients and serving a refreshing meal is the desired activity.

COMMERCIALISM OF FOOD

The fast-food trend had led to the mechanisation of the food industry. But with time, conscious and sustainable living popularised the ability of restaurants to obtain their produce from local sources of farmlands.

The authenticity of the farm-to-table experience has been lost with the commercialisation of this movement. Its idealistic view distracts us from the delivery method of fresh produce, often by cheap labour, who are hungry, poor and exploited. The economic realities of restaurant operations are compromised and this inequality is ignored under the pretence of an eco-friendly reputation.

Transparency can become the key in expanding the vision of the farm-to-table movement with fair practice and trade. People can benefit a lot from witnessing farming first-hand as the experience can help promote urban farming, thus innovation in the farm-to-table experience is called for.

Fig: 3 - Farm-to-table trend is picking up and many restaurants are promoting it.

CAN WE BRING THE FARM-TO-TABLE AND BLUR THE LINES BETWEEN THE SOURCE OF FOOD AND DINING?

Brief: The challenge is to design a unique interpretation of farm-to-table restaurant in an urban metropolitan city, by infusing farming in the physical structure of the proposed design.

Design must be a closed restaurant structure with provisions for vegetation gardens on any level. It must accommodate around 60 diners. The produce can be grown inside the restaurant in planters, on the roof, in vertical gardens and so on. The extent of imagination in the way that the vegetation can be infused seamlessly into the restaurant design to create a unique experience is limitless. Various technologies can be incorporated to assist with new possibilities. The aim of the challenge is to promote local food patterns and traditions. It will also popularise urban farming and promote its benefits among the general public. The opportunity to see how farming is done and the results of the products being used in the cooking will be an educational experience.

OBJECTIVES

Concept: The concept for infusion of farming into restaurant design must be presented. The creative merging of growing and cooking space design must be justified.
Access: The circulation between distinct spaces must be smooth and convenient for servicing and movement.
Maintenance: Farms are maintenance intensive and their integration with built space requires a detailed management plan.
Sustainable: Reduce the negative impact of design on the environment, by improving building performance, reducing waste and ensuring comfort for occupants.
Context: The design must respond to the (existing) site conditions. The wider socio-cultural, economic and environmental settings are to be considered in the design approach.

SITE

Cleveland, is a former manufacturing port in Ohio, United States. It has many cultural and public spaces that are famous among city inhabitants. It has a continental climate that is favourable for vegetation and farming. The city has promoted urban farming for a long time and there are green policies in place that help create gardens and farmer’s markets. Cleveland has more than 200 community gardens and the ‘Sustainable Cleveland 2019’ Initiative, brings together several stakeholders for achieving a resilient community. The site is in the neighbourhood of Tremont and can be accessed by Abbey Avenue. It is an artsy area rich with designer shops and local landmarks like Abbey Park. It is surrounded by retail shops, eateries and other sustainable businesses that will be suitable for this typology.