Sprouted 3D treats

Dezeen and MINI Frontiers: food designer Chloé Rutzerveld has produced a concept for “wholesome and sustainable” 3D-printed treats that sprout plants and mushrooms for flavour .

Rutzerveld’s Edible Development venture consists of 3D-printed shapes containing a mixture of seeds, spores and yeast, which will commence to expand soon after only a couple of days.

“Edible development is discovering how 3D printing could transform the meals industry,” she says in the movie. “It is about 3D printing with dwelling organisms, which will produce into a completely grown edible.”

READ MORE

OMA's Food Port

The enclosed program is organized by the shared needs and facilities of identified tenants. The Northeast corner of the site is anchored with retail, a coffee roastery and juicery production facilities. Aggregation and processing facilities are located at the center of the site, with a connection to Seed Capital’s offices and the kitchen incubator. The Jefferson County Extension Office is lifted to create a strong connection between their demonstration farm below, and directly connected to the Urban Farm. The recycling facility is placed at the Southwest corner of the site for ease of access. Corresponding outdoor spaces aligned with surrounding thoroughfares include a market plaza, food truck plaza, and edible garden. The efficient building plan also allows for systematic growth to allow the building and its tenants to develop over time.

The Food Port provides a comprehensive survey of the food industry and its processes while relocating many food programs typically separated from the buyer back into the heart of the city. It defines a new model for how the relationship between consumer and producer can be defined and addresses uncaptured market demand and inefficiencies within the local food industry.

READ MORE

city = food

Visual Feast: If The World's Major Cities Were Made Of Food: 
Those global snacks and meals are the subject of a charming photo series called BrunchCity. In it, photographer Andrea G. Portoles and illustrator Bea Crespo reimagine the world's cities as mini metropolises where midday noshes are part of the architecture.

"We wanted to find a typical plate in each city that was easy to relate to," Portoles and Crespo write in an email. "For each city, we choose the most representative food or drink," they add.

READ MORE

LINK

Food Studies

The Food Studies Knowledge Community

This knowledge community is brought together around a common interest in exploring new possibilities for sustainable food production and human nutrition. Our aim is to consider the dimensions of a ‘new green revolution’ that will meet our human needs in a more effective, equitable and sustainable way in the twenty-first century. The community interacts through an innovative, annual face-to-face conference, as well as year-round online relationships, a peer reviewed journal, and book series – exploring the affordances of the new digital media. Members of this knowledge community include academics, teachers, administrators, policy makers, and practitioners. 

Conference

The conference is built upon four key features: Internationalism, Interdisciplinarity, Inclusiveness, and Interaction. Conference delegates include leaders in the field as well as emerging artists and scholars,  who travel to the conference from all corners of the globe and represent a broad range of disciplines and perspectives. A variety of presentation options and session types offer delegates multiple opportunities to engage, to discuss key issues in the field, and to build relationships with scholars from other cultures and disciplines.

LINK

UT Food Lab

The Food Lab (TFL) is based in The School of Human Ecology, College of Natural Sciences at The University of Texas at Austin (UT Austin). The Food Lab provides awareness of food issues, encourages and motivates students to engage with innovative food systems research, and provides support to startups that leverage university research. TFL is a catalyst for scientific and cultural exploration, experimentation and innovation in the food system.

We thrive on unexpected connections between all disciplines and support collaboration at UT Austin nationally and internationally. On this site you’ll find more about the TFL’s existing initiatives and research projects, information about events for further learning, and resources for those pursing food related start-ups.

LINK

Robyn Metcalfe: The Food Lab is a project currently located in the College of Natural Sciences within the School of Human Ecology. It’s really a project that engages broadly across the whole campus within a wide range of disciplines including history, engineering, architecture, anthropology, American studies and the sciences. It really engages the university in a conversation about the future of food. We have a couple of projects. One is the food challenge prize that took place Feb. 14. We are also doing some research on the relationship of cities and food and how food travels around the world — food logistics. We have a website and online magazine related to that. 
LINK

Slow Food Pavilion

"Herzog & de Meuron have unveiled the design for their Slow Food Pavilion, due for completion by the 2015 Milan Expo in May. Showcasing the work of Carlo Petrini’s Slow Food organization, the pavilion promotes the global organization’s vision of universal access to “good, clean and fair food.”

Sited on a triangular piece of land in the Eastern end of the Expo’s central boulevard, the pavilion uses a a triangular configuration of tables to evoke what Herzog & de Meuron describe as “an atmosphere of refectory and market.”

The tripartite pavilion is subdivided into a theatre, exhibition space, and tasting zone, with each program occupying compact areas of less than 455-square-meters apiece. Herzog & de Meuron’s understated approach mirrors the grassroots nature of Slow Food, and is a conscientious effort to foreground agriculture and food production as against architectural showmanship."

LINK

Paris 2050

"The plan for Paris Smart City 2050 proposes eight different types of towers. In brief: Mountain Towers, situated on the rue de Rivoli, uses solar power to create energy and purify water. The Antismog Towers repopulate old railroad tracks with greenery and housing whose energy needs are powered by wind. The Photosynthesis Towers repurpose a Montparnasse tower into a carbon-neutral vertical park. The Bamboo Nest Towers are an exoskeleton aimed at ecologically restructuring buildings in the Massena area. The Honeycomb Towers offer a model for affordable housing in which residents have vegetable gardens, hanging orchards, and solar power. The Farmscrapers Towers, are, as their name suggests, spaces for growing food. The Mangrove Towers aim to neutralize the ecological effects of the Gare du Nord train station, through which 700,000 travelers move each day; their photo-electrochemical skin and titanium-dioxide material can actually absorb and disintegrate smog molecules. Finally, the Bridge Towers offer new residential, business, and transit spaces that link different city districts."

LINK

food and race

Titled the “Race and Food Justice Panel,” Monday’s lecture examined food and agriculture in terms of their historical and current impacts on the city. The lecture also explored how food helped shaped present racial relationships within the city.

The panel included local activist Oya Amakisi; Kami Pothukuchi, professor of Urban Studies at Wayne State University; and Anthony Hatinger, garden production coordinator for the Central Detroit Christian Community Development Corporation.

Sucher said the panel aimed to look at social justice from a unique lens and to push students to look at race and hunger in Detroit from an angle they might not have thought about before.

“We just really wanted to focus on different areas of food justice,” she said. “Social justice doesn’t just happen one way, you can look at the same problem and have a lot of different solutions for it.”

...Pothukuchi, who was raised in Mumbai, India, employs her work in architecture and community planning to find links between communities and their food systems. Similar to Hatinger, Pothukuchi noted the importance of addressing Detroit’s larger problems including water shutoffs, housing shortages and poor land quality.

“We don’t really plan for food, that thinking is shifting partly due to the work my colleagues and I have done in raising awareness between the links between community planning and food systems and how integral those links are and how many community goals you can advance by intervening in the food system,” she said.

The dialogue brought in the panelists’ backgrounds and their wide array of experiences to help explain barriers to food accessibility within the city.

Hatinger said power-holders like politicians and corporations oppressed residents by controlling the distribution and access to food and thus limiting the resources of the general public. He added that learning about the dynamics of power and giving food resources back to the people is what propels him to do his work with agriculture in the city.

Full Article here:
LINK

Designing Better food for a hungry planet

“With more people changing from rural to urban society, there’s going to be a need to produce food in new ways. Urban farming is one of those. Whether it’s vertical farming, hydroponics, growing fish, agritourism, local farms, or U-picks — we’re trying to be at the forefront of these areas.”

“New crops are going to be really important in order to get vegetables that are designed to survive better,” she said. “We have all of these exotic pests and diseases coming in. We have to find a way to fight that difficulty.

“There’s a lot of exciting work done with specialty crop production — we’re trying to find alternative crops. Finding ways to increase shelf life of tomatoes. Finding plants that are of higher nutrition, that are better for us.”

To learn more about Purdue horticulture, visit www.ag.purdue.edu/hla.

LINK

Designed Food Tools

Design and Kitchen tools. Not just for the starchitects!
LINK

Restaurants take over old buildings

Architecture and Food - the rehabilitation of buildings for eating.
LINK: 

Fast Food History

A recent opening of “White Towers Revisited” exhibition at Penn State has opened an interesting conversation on fast food, architecture, and preservation. 

Check out articles here:
LINK
LINK

worlds food markets

"When it comes to fresh food, there has long been a dividing line between Britain, the United States – or English-speaking countries – and much of the rest of the world. Early and rapid industrialisation in the former led to a divorce between great swathes of the population and the land they once farmed.

Refrigeration, railways, suburban growth and the car have given rise to the supermarket, with its shrink-wrapped food, sell-by dates, and the branding and advertising of what we eat. Driving to edge-of-town supermarkets has resulted in the closure of family shops, the de-valuing of high streets and a decline in interaction between buyers, growers and sellers of food.

The role of the supermarket was once played by covered markets in Britain and North America just as it is today in much of the world where people still want to look closely at the food they plan to buy, and to enjoy the incomparable buzz and the feast of all senses covered markets offer."

LINK