Participative Food Supply - Saving suboptimal food in new urban development - Kth Diva Portal Org
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DEGREE PROJECT IN ARCHITECTURE, SECOND CYCLE, 30 CREDITS STOCKHOLM, SWEDEN 2021 Participative Food Supply Saving suboptimal food in new urban development JIAYIN HU TRITA-ABE-MBT-21162 KTH ROYAL INSTITUTE OF TECHNOLOGY SCHOOL OF ARCHITECTURE AND THE BUILT ENVIRONMENT
Participative Food Supply Saving suboptimal food in new urban development Design time: Summer 2021 Type: Individual work Location: Stockholm, Sweden Tutors: Alejandra Navarrete Llopis In Europe, 45% of vegetables and fruit have been lost before consumption. The main reason for the loss is suboptimal food, which is perfect based on safety and security but imperfect according to appearance or packaging. In this project, I want to find out new possibilities in urban development by suggesting a participative food supply chain. It aims to inspire a paradigm of urban development and shift people’s attitudes towards suboptimal food. The participative supply chain includes food production, distribution, and retail/consumption. By participating in the food supply, residents and visitors can understand how the food system works, grow their food and help with food processing. With interaction and collaboration workers, they can value more about the food they consume and even change their eating patterns.
Background Food Investigation Mechanical damages
Care must be taken in choosing an appropriate container for
harvesting to avoid injuries and contamination of the freshly
harvested product (Parmar, A., 2019).
Kitchen food waste processors Soil fatigue
As from 2008 any household (where it’s Soil fatigue is an important casue of yeild reduction,
possible) may install kitchen food waste because of poor rotations and intensive agricultural
grinders (Stockholm Vatten, 2014).
practice (Gomiero, T.,2019).
Paper bag system
Agriculture
20%
No food waste
Food Loss & Waste Sustainable Consumption collection Consumption
About a third of food that the world produces never get Nowadays, consumers are increasingly aware of social
consumed every year. Fruits and vegetables are lost or and environmental consequences of their food purchases.
wasted at high rate. food waste is responsible for 10% of There is a growing interest in organic food, local food and Postharvest
global greenhouse gas emissions. vegeterian food. But they are not necessarily conscious Food waste Vegetables & Fruit
management Processing
about large amount of food has been wasted Loss in Europe
Supply Chain Distribution
Retail
12.7%
Price or pricing
Packaging
Unit
Suboptimal food
Communication
Suboptimal foods are foods that “deviate from normal or optimal products” in a
Gardening parctices Increasing Population eg. Organizations: number of ways, without food safety or the item’s intrinsic quality being affected.
BETEENDELABBET Sensory deviation and date labeling are the main reasons that customers don’t
Allotment garden activities are part of the Swedish An extensive programme of home building is required in Nudging for sustainable consumption
like to choose them (Aschemann-Witzel, J., et al, 2019).
cultural heritage. Gardening practices are also introduced order to improve conditions and cope with the population
into elementary education. increase, which is forecast to continue in Stockholm.
Non-profit Food sharing Collaboration
eg. Olio, Foodsharing Stockholm
Interviewed with Gaudy, a volunteer in eg. Supermarket: ICA with Rescued Fruits and Refood
Årstafältet, Stockholm the Foodsharing Stockholm.
Collaboration with vendors on product development for
leftover ingredients.
Årsta
Årsta Partihallar
In-store management
eg. Supermarket: ICA Kvantum Malmborgs Tuna,
Lund
Secondary market
In-store kitchen
The Resurskocken project aims to reduce the Superficial differences
waste in the daily handling of goods. The project A little offbeat
benefits both the store and the customers at the Short-dated
Out-of-date packaging
Östberga same time as the company does not throw away
Too big
food unnecessarily.
Too small
eg. Organizations: MISFITS MARKET and IMPERFECT FOODS.
Site Analysis Area Characteristics correlation with food consumption
that make development of this area costly and risky. The original idea was to transform
Årstafältet into a landscape park. Because of the growing housing demand, however, the
original plan was altered with a plan to build urban settlements. Årstafältet is close to a large Industrial area
food distribution center. Food is transported from here to the supermarkets and restaurants
in Stockholm through the railway. The geographic and surrounding conditions of this area are Årsta Partihallar
considered as shortages in the existing municipality plan. However, these two characteristics
Welcoming
Arabian food
70% Foreign
background
Östberga Eating at home
Relatively low
Price-oriented
income
Plan for 1977 2001-2017 2020
Pre-cooked food
50% single
Årsta household Eating out
Cooking for socializing
and enjoyment
Plan for 2035 Food activities Topography
Sånglärka
Clay They actively use Årstafältet as a resting place during the spring
Clay soil is generally fertile and have good ability to migration, but also during the autumn migration. There is no Silltrut
Busksångare hold mineral and water. However, it has low ability to observation of their nests. The reasons why they do not succeed
drain water. with the nesting are probably a combination of disturbance from
to disturbance during foraging and are judged to be able to
use Årstafältet as a food resource even after exploitation.
Tornfalk
5-15m Clay
To Mälaren Lake, the source of drinking water
for about 2.3 million people.
Suboptimal Food Scales of Intervention
How many new residents should be included in the new Årstafältet development, if all the fruit
and vegetables, which they are expected to consume, come from Årstafältet local production?
What? Why?
Existing plan My Proposal
Macro-environment means that the political directions,
"Ugly" Macro-
the legal requirements and economic prosperity impact
appearance environment
the context in which the consumer and the retailer act.
Social
Date label upbringing, neighbors, and the further social surrounding
15,000 25 ha 10,000 30 ha
new residents recreation park new residents food production
Purchase situation is determined by how supermarkets
Package Purchase
or other stores design their offer, organize the store
damage situation
management, or market practices enacted in the store.
Estimation Based-on Data
62.4 kg/ha
86kg Vegetables
Strategy Food consumption
52.6 kg/ha
96kg Fruit Yield of open
per person, 2019
42.9 kg/ha
Others
14.6 kg/ha
Social Perception Purchase Behavior
Changing situation Changing
Participative food supply Planning Strategies
Food sharing
Production Food sharing is a democratic
movement against food waste
that focuses on the redistribution
of surplus food without monetary
exchange.
Distribution
Instore restaurant
Instore restaurant aims to reduce the waste in the
daily handling of goods. The project benefits both Connection strategy Program Distribution Vegetation types
the store and the customers at the same time as the
company does not throw away food unnecessarily.
eg. ICA Kvantum Malmborgs Tuna, Lund.
Retail
Local market
Short-dated
Consumption Out-of-date packaging
Too big
Too small
Built infrastructure Logistic route
Production Distribution Retail/Consumption
Building Blocks In the picture of industrial farming area, there are small hubs among the farming land for
workers to have rest. The area can also be served for recreation for residents and visitors.
There are people watching birds and enjoying the farming landscape while they are eating.
In the picture of edible park, it shows an interaction point between local residents and farming
workers. There will new planted apple trees and blueberry bushes, mixed with willows and
populus which already exist on the site. Some people here are doing gardening, some are
resting and some just come out from the food sharing hub.
Detailed Plan
Industrial farming
Edible park
Content
Food: from Waste to Production
01 Challenge / Why?
introducing new food circulation system
in Årstafältet
02 Area / Where?
03 Project / What?
04 Method / How?
05 Reference
Jiayin Hu, Jan. 2021
Degree Project in urban planning and design
01 Challenge / Why? 02 Area / Where?
Waste is a global issue common to all urban areas. 500kg waste is thrown away per person
every year in Stokcholm, while the number is 30 kg in the beginning of the 20th century.
Moreover, the volume of waste generated is expected to rise with the steady growing
population. Reducing this volume of waste and providing accessible, environmentally
Image NASA
2001 2017 2020
Image © 2020 Maxar Technologies Image © 2020 Maxar Technologies
Image NASA
Image © 2020 Maxar Technologies Image © 2020 Maxar Technologies
sound and cost-effective waste management poses a major challenge. Årstafältet is a large open field located in a valley, which is wet and muddy with soil
conditions that make development of this area costly and risky. The original idea was
This project focuses on waste of food and even move further to food production. to transform Årstafältet into a landscape park. The objectives have been to reduce the
The food causes an average of two tonnes of greenhouse gases per person and year. water load and the risk of overflows, clean the water, and restore the dry stream “Valla”,
This is a third of Swedish households' total emissions. Food waste occurs throughout the in addition to biodiversity, cultural and pedagogic values. Because of growing housing
food system, during production, distribution, retail and consumption. In the survey of 2016, demand, however, the original plan was altered with a plan to build urban settlements.
13.8% of food is lost in supply chains. To reduce food waste, responsible consumption and
production is necessary. Sockholm Stad has offered small tips to live sustainably in the
kitchen. Meanwhile, Sweden behavior agency, Beteendelabbet, helps business to improve
behavioral strategy, which can both reduce footprint and create business benefits. This area is not well visited. One of the problems is
the strong wind and the other one is that Årstafältet
To further investigate, research question has been constructed as follow: is close to large industrial area and highway. Most of
How Spatial and systematic interventions can encourage resource-efficient manners the warehouses in the industrial area near Årstafältet
towards food ? are food supply store. Fruit, vegetables and flours
are transported from here to city center through the
railway.
The topic of my degree project encourages sustainable urban
The location of Årstafältet give the opportunities for
development process and not only consider ecological aspect, but
the new housing development to investigate food
also social and economic sustainablity. Using 2030 Agenda for
waste management.
Sustainable Development as a guideline, Goal 12, Responsible
Consumption and Production, has been considered in the project.02 Area / Where? 03 Project / What?
Site-based and plan-based project
This project would be a site based project to investigate food waste and production. This
project would follow the idea from municipality plan to meet the growing housing needs:
"At Årstafältet, a completely new district is planned with approximately 6,000 new homes.
Åstra
Postnord There will be mixed housing, preschools, schools, businesses and a large landscaped
park." The housing interventions in municipality plan has been designed under
comprehensive analysis, so this project will follow the typology and location of housing
ICA Storage
from the existing plan with some adjustments.
Salad Supply Store
Fruit Supply Store
Flower Supply Store
Östberga
New food circulation system
To move further, new food circlulation system in the neighborhood would be introduced
and be connected to natural park, food storage industry and residential area. The food
consumption habits and supply chain in Stockholm will be carefully studied to make this
project more specific.
Both the original idea and the exsisting plan of Årstafältet development face risk of the
exhaustion of environment-worlds. The geographic and surrounding conditions of this area natural park
are considered as shortages rather than opportunities. This area has been simplified as an
'empty space' whether can be built on or not.
New food system
food storage industry residential area04 Method / How? 05 Reference
Literatures
Stage 1 - Investigation
Frichot, H. (2018). Creative ecologies: Theorizing the practice
References week 1-2 of architecture. Bloomsbury Publishing.
Galanakis, C. M. (Ed.). (2019). Saving Food: Production,
-Case study of food related urban design project. Supply Chain, Food Waste and Food Consumption. Academic
-Relevant Literatures Press.
Lydia, K. (2018). The Architecture of Closed Worlds Or, What
Is the Power of Shit? Lars Müller Publishers.
Food system analysis and Interviews week 3-5
Projects
-Food supply and local production
-Food sharing orgnazations, Beteendelabbet https://whitearkitekter.com/se/projekt/arstafaltet/
-Food consumption habits in Swden https://www.sasaki.com/projects/ananas-new-community/
Site analysis week 6-9
-Mapping (geographical information)
-Observations (activities)
Stage 2 - Design
Websites
Conceptual framework week 10-12
https://beteendelabbet.se/
https://hallbart.stockholm/bo/i-koket/
https://www.stockholmvattenochavfall.se/en/
Design proposal week 12- final
https://vaxer.stockholm/omraden/arstafaltet/TRITA TRITA-ABE-MBT-21162 www.kth.se
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