food hub thesis

Food Hub Hub

by Paul Matevosyan (MArch ’16)

Considers social history (food-consumers and food-producer were historically the same people), post urbanization. and specialization. The chain between food-producer and food-consumer has grown increasingly complex. The result is that people don’t know where their food comes from. Romans had a food hub in the centers of their cities–how do we create one for modern times? It could be a food and activity hub.

B.Arch Thesis: Urban Food Hub, INA At New Delhi by Vipanchi Handa, SCHOOL OF PLANNING AND ARCHITECTURE, DELHI

• June 17, 2018

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Food has been the mainstay of human interaction and defines who we are and where we come from. Keeping in mind the disconnect that has developed towards our social relationship with food as a result of urbanization, the thesis aims to propose a Socio-cultural Hub centered around food.

A unique mix of food related activities is to be explored such as incubation kitchens, Culinary Schools, Restaurants, Wet Food Markets, Informal Farmers’ markets, Gastro Gallery etc and most importantly the element of Vertical Farming . This mix is proposed in an effort to rekindle the awareness of a city dweller towards food in its diverse aspects.

The Food Hub is proposed at INA,Delhi as part of the redevelopment proposal. The goal is to give a new identity to the site in an effort to make it a social Hub for all types of Culinary/Gastronomical engagements. Rather than simply being a Local Market popular for Fresh Produce and Grocery Items, INA is proposed to be transformed into a city level destination for Food.

Further the relationship between architecture, food,retail and place is to be explored. This Food hub will not be just a celebration of cuisines or Delhi Food but hopes to sensitize people about healthy eating habits through various informal events and workshops.

The Temporal and fixed programming will both help to create an identity of a food hub.

AIMS AND OBJECTIVES

• To redevelop the existing INA Market and its precinct
• To create a permeable urban space that is versatile and Inclusive in nature
• A space to incubate small food businesses and cultivate both culinary and cultural happenings
• To operate not just as a space for everyday urban life but also have a temporal programming to accommodate special events or festivals!
• Augment an experience centered on food!

DESIGN BRIEF + PROGRAMME

The Site will have a mixed use development with the following components

• Market   will include all the retail shops as part of INA redevelopment
• F & B  Include existing Food kiosks and restaurants and higher end restaurant as well cafe.
• Serviced Apartments serve the long time stay families going to AIIMS and Safdarjung hospital as well as the on-site culinary school and incubation centre residents.
• Budget Hotel- For the three types of people expected on site. Firstly,the tourists who have come to participate in on site activities. Second, the large no. of people that come to AIIMS and Safdarjung hospital and lastly for visitors during food festivals.
• Vertical Farming – This component of the program aims to look at the basic level of the food consumption cycle that is production. It aims to sensitize people about the different types of vertical farming possible.
• Incubation Kitchen -These kitchens will be on lease for aspiring chefs to start a business more effectively,plug directly into public market and culinary school on site
• Gastro Gallery -Flexible gallery and event space for showcasing Delhi cuisine and the work of the culinary school and incubator kitchens
• Culinary school – Will support functions like the incubator kitchens, this will have a public and a private component in order to spread knowledge related to food as well as courses for those interested in a culinary career
• Exhibition Spaces – These spaces will form an important part during festivals and events. However,this space mostly consists of large open air theatre spaces with the possibility of setting temporary structures during fest

APPROACH TO DESIGN/CONCEPT

The core research looks into the relationship of Food with the city, creation of exuberant public spaces and the various typologies of Food and Public markets explored over time.

The design directives try to create good linkages at an urban scale along with multi-level Public realms to foster intangible qualities such as sociability. Urban architecture that provides a variety of opportunities for meaningful social and culinary engagement will result in a stronger connection to the city’s food and a greater sense of place. The design rather than creating the so called ‘Mall’ like spaces seen, aim to form more inclusive street spaces like Bazaars and Public Marketplaces.

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Project Facts Students Name: Vipanchi Handa Title of Thesis: Urban Food Hub, INA Location : New Delhi Name of Institute along with Location: School of Planning and Architecture, Delhi Thesis Guide: Dr. Amit Hajela and Ar. Deepak Taneje Submission Year: 2018

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A PROPOSED RESTAURANT AND FOOD HUB

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A community-based agro-food hub model for sustainable farming.

1. Introduction

2. aims, objectives, and methodology of research, 3. farm smes and the need for collective action, 4. agro-food hubs types and main issues, 5. agro-food sustainability knowledge hub, 5.1. operational level of the agro-food hub and the agro-food sustainability knowledge hub, 5.2. agro-food sustainability knowledge hub role in the community, 6. discussion, 7. conclusions and further work, author contributions, conflicts of interest.

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Manikas, I.; Malindretos, G.; Moschuris, S. A Community-Based Agro-Food Hub Model for Sustainable Farming. Sustainability 2019 , 11 , 1017. https://doi.org/10.3390/su11041017

Manikas I, Malindretos G, Moschuris S. A Community-Based Agro-Food Hub Model for Sustainable Farming. Sustainability . 2019; 11(4):1017. https://doi.org/10.3390/su11041017

Manikas, Ioannis, George Malindretos, and Socrates Moschuris. 2019. "A Community-Based Agro-Food Hub Model for Sustainable Farming" Sustainability 11, no. 4: 1017. https://doi.org/10.3390/su11041017

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Architecture for a Regional Food System: A Food Hub for the Beacon Hill Neighborhood

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Economic Viability of a Food Hub Business: Assessment of Annual Operational Expenses and Revenues

• Olya Rysin North Carolina State University
• Rebecca Dunning North Carolina State University

Food hubs—aggregation and distribution entities with social missions that include localization of food production and distribution systems—are receiving increasing attention from the public and foundation sectors as a means of catalyzing economic development in rural and peri-urban areas. Funding proposals for food hubs are often couched in terms of initial start-up capital, with all involved parties expecting the hub to become self-sufficient of outside funding within 5 years. In this paper we comprehensively assess the annual operational revenues and expenses of four food hubs operating in North Carolina in 2014, and use these as a basis to estimate the model annual operating budget for a food hub business serving as an intermediary between small and midscale farmers and grocery stores, restaurants, and institutional food service. This analysis focuses on annual operational expenses and the ability of established food hubs to function independently of outside funding. The analysis of business operations also includes sensitivity analysis to estimate required revenues based on variation in operational expenses and the mark-up fees that hubs charge their growers. We find that the average losses, excluding monetary donations, sustained in 2014 by the hubs were $86,204 on average produce sales of $162,668. Assuming a 20% average mark-up fee and based on the model budget of annual operating costs, a food hub operation requires total annual sales of approximately $800,000 to cover its operating costs.

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Olya rysin, north carolina state university, rebecca dunning, north carolina state university.

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• All Results Finalist First Prize Winner Honourable Mention Longlisted – Top 50 Second Prize Winner Shortlisted – Top 20 Third Prize Winner Top 100
• All Edition 2020 2021 2022 2023

Urban Food Hub

This urban food hub complements the surrounding context, while encouraging development that reflects the image of the downtown district, as a well-developed downtown facilitates with the mix of economic, commercial and civic uses forming a well-balanced center to become a unique urban attraction with a vibrant character..

• Edition: 2021 •
• Location : Lebanon |
• Result: Top 100

Designer(s) : Mohamad Azhari

University : Beirut Arab University

Tutor(s) : Dr Hisham El Arnaouti and Prof Ibtihal El Bastawissi

• Result : Top 100
• Categories : city

Project Description

Urban Revitalization refers to a set of initiatives aimed at reorganizing an existing city structure, particularly in neighbourhoods in decline due to economic or social reasons. It involves redeveloping blighted areas for newly developed uses that serve the community and the region, taking into consideration the urban context. Understanding and preserving the spirit of place in a historical urban context is an important subject, knowing that such a spirit is obtained from both tangible and intangible features. Food and culture are interconnected. The processes involved in preparing, executing and sharing certain foods and drinks might look simple, but they often hide underneath important social and cultural significance inherited from one generation to the other. Each place has a significant meaning to the residents and we can interpret this by analyzing and observing the human experience in its architecture as a field, is a medium to reflect this spirit by adding a physical dimension that can serve the present and the future of the region by adding a distinctive land use to the urban grid and promoting a new urban market.

This urban food hub complements the surrounding context while encouraging development that reflects the image of the downtown district, as a well-developed downtown facilitates the mix of economic, commercial and civic uses forming a well-balanced centre to become a unique urban attraction with a vibrant character.

THE WORLD'S TOP 100 GRADUATION PROJECTS PLATFORM

Established in 2012, Tamayouz Excellence Award is an unaffiliated, independent initiative that aims to advance the profession of architecture academically and professionally. Tamayouz is dedicated to supporting aspirational and transformative projects that tackle local and global challenges and that are informed by a holistic understanding of context.