Vincent Callebaut Masterplan

The extensive use of trees throughout the rooftops and balconies not only beautifies the district, but aids in its self-sufficiency. These communal gardens provide residents with self-renewing sources of food, helping to locally produce the city’s necessities. Additionally, these orchards provide extraordinary environmental benefits, including CO2 filtration and harmful particulate removal, for a healthier atmosphere.

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mega food parks

NEW DELHI: The government is likely to soon announce allocation of 17 mega food parks, entailing a total investment of Rs 2,100 crore, to various firms for development.

A mega food park provides various facilities to food processors, farmers, retailers and exporters, helping achieve faster growth of food processing industries.

According to sources, Food Processing Minister Harsimrat Kaur Badal is likely to announce next week the sanctioning of these 17 mega food parks in states including Punjab, Haryana, Andhra Pradesh, Karnataka, Kerala, Telangana, Odisha, Gujarat, Maharashtra, Madhya Pradesh, Tamil Nadu and Bihar.

The total investment in these mega food parks is estimated at Rs 2,100 crore, of which the government's contribution would be to the tune of Rs 850 crore, they added.

In these mega food parks, 50,000 people are expected to get employment while 80,000 farmers would also be benefitted.

Under the scheme (2008-09) of mega food parks, the Food Processing Ministry had sanctioned 42 projects throughout the country. Of these, 25 parks have already been allocated.

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farm-x modular vertical farm

food production has historically occurred in areas of low real-estate interest, far from densely populated settlements or cities. ‘farm-x’, by zurich’s conceptual devices, is a modular vertical farm concept that shifts the historical dichotomy between food production and consumption. the facility is able to grow up to five tons of fresh food per day in its 1000m2 area using specific hydroponic farming techniques and full climate control.

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Taste of Chicago

By the time of the 1893 World's Fair, downtown Chicago was expanding rapidly with major hotels and a large retail shopping district, metal frame office towers, buildings to house the arts, and cable cars and elevated trains. On this one and a half hour walking tour, you will learn how Chicago developed into a world class city. You will see historic buildings from 1893, and learn about the business leaders and architects who "built" Chicago. You will also get to taste food that first made its appearance at the world's fair and is still popular today. Did you know that all beef hot dogs started in Chicago in 1893? Or that sweet treats like Cracker Jack, brownies, and Wrigley Spearmint and Juicy Fruit gum began here? Join us on this fun "see and taste" walking tour. 

This tour includes a full-sized hot dog, caramel corn, and brownie that can be eaten along the way or taken home with you. Beverages are not included, but you may bring your own on the tour. Please note that open beverage containers may not be allowed on all tour stops.
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Ecotrust's The Redd to bring small food-makers together with social justice bent

Ecotrust has a long history working with Oregonians in rural areas who are producing food and resources, but have always struggled to connect that work with urban consumers.

Nathan Kadish, director of investment strategy at the conservation organization, said the recent purchase of a former foundry in the Central Eastside will help bridge the two. The Redd, named for the riverbed nests where salmon spawn, will host small food-makers -- the people between farmers and diners -- who often don't have consistent use of kitchen space or room to store ingredients.

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Bento Boxes and Architecture

"...starting point for a whole exhibition on the dialogue between the ingenious Japanese food containers and architecture. "Obento and Built Space: Japanese Boxed Lunch and Architecture," currently on show at Boston Architectural College (BAC), explores how bento boxes inspire architects and designers to think about "the potential of emptiness, craft, portability, and sustainability."

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urban architecture in the UAE

“Food is a very good barometer of how successful we are at managing our relationships with the climate, temperatures, sun, water, everything.”

Mr Rodriguez said although the use of rooftops for farming was an attractive idea, “there are fundamentals that have to be guided by a submission to the conditions”. Farming indoors could be an option to avoid the intensive heat, given the existing technology for viable production, he said.

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Grow Home

"Much work has already gone into UB’s entry. The student designers identify it as a GRoW Home, their acronym representing Garden, Relax or Work. Its unique approach to sustainable urban living here relates to local farming and gardening neighborhood initiatives. GRoW Home residents will replace energy-intensive food production by growing their own fresh, healthy produce.

Here is how the team describes some of the house’s attributes: “In support of food production, GRoW Home features a glass-enclosed solarium that provides ample light for plants during the growing season and passively heats the house in winter. The solarium can be continuously tuned to the appropriate conditions for growing and living. In the summer, operable cloth shades on the roof and southern facades shade and cool while vents and windows allow heat to escape.

“Durability, comfort and efficiency are depicted in the functional layout as well as the chosen materials. GRoW Home features ‘work’ and ‘relax’ boxes with windows that allow natural light to enter and give occupants views to the outdoors and into the solarium. The work box is highly functional and designed to be easily cleaned. The relax box is compact and designed to provide a warm, cozy retreat in colder months.”

Some of the house features include its small but expandable size, a combination of active and passive features providing twice the energy it consumes, an indoor climate tuned by the user and separate areas for growing, working and relaxing.

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Foodie: On Eats, Eating, and Eateries in Albuquerque

"The exhibition, Foodie: On Eats, Eating, and Eateries in Albuquerque, in the Tamarind gallery March 6 through May 15, presents new lithographs that celebrate Albuquerque’s unique food scene. Sponsored by the City of Albuquerque Public Arts Program, eight local artists were selected to create lithographs with master printers at Tamarind Institute, The artists who participated in this project include Anne Cooper, Kenny Davis, Marne Elmore, Mark Horst, Scott Kuykendall, Valerie Roybal, Andrea Sanchez, and Natalie Voelker. In addition to the suite of lithographs created for this project, this exhibition will include work in other mediums by the participating artists.

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Food Theater

"Emilie Baltz developed FOOD THEATER as a platform to transform the everyday into the exceptional by bringing together local creators, ingredients and community members to participate in immersive, multi-sensory spectacles that reimagine the role that food plays in our lives. Inspired by Kafka’s definition of theater as "melting the ice within, of awakening dormant cells, of making us more fully alive, more fully human, at once more individual and more connected to each other,” she uses her work to encourage participants to touch, taste, smell, see and listen together as a community."

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