Food systems and their breakdowns
We begin the workshop by exploring a series of food systems that engage the infrastructure of the city. These systems focus mostly on food commodities and in some cases minimally transformed food (e.g. flour, peanut butter). Consider a representative manifestation of one of these commodities (e.g. a bag of flour) and work back as far “upstream” in the product’s life to analyze the production and distribution infrastructure necessary to travel from source to shelf.
We begin the workshop by exploring a series of food systems that engage the infrastructure of the city. These systems focus mostly on food commodities and in some cases minimally transformed food (e.g. flour, peanut butter). Consider a representative manifestation of one of these commodities (e.g. a bag of flour) and work back as far “upstream” in the product’s life to analyze the production and distribution infrastructure necessary to travel from source to shelf.
Our prototypes’ logic originates from the study of the section of Bagsvaerd Church by Jørn Utzon, and the plan of Children’s Center for Psychiatric Rehabilitation by Sou Fujimoto Architects. And put our food hubs in the food desert area in Rochester.
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We found two sites in Rochester with specific local conditions. If the prototype exists in anticipation of deployment, the sites will allow it to become active through instantiation. One is near Rochester University which learns special shapes that allow us to put a factory of processing in that area. The other site is in the downtown area which allows more public uses such as a food court for more public use.
The Rochester Downtown Site
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The Rochester University Site
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