URBAN FARMING AND FOOD HUB

(MIXED USE BUILDING).

What is an urban farming?
Urban farming is growing or producing food in a city or heavily populated town or
municipality

What is a food hub?

A regional food hub is a business or organization that actively manages the
aggregation, distribution, and marketing of source-identified food products
primarily from local and regional producers to strengthen their ability to satisfy
wholesale, retail, and institutional demand.

Keywords: - Hub, food chains, food ties, food sectors, food culture, intervention,
product-manufacturer-consumer, farming (vertical farming), local food , adaptive
cycle, food system,

Synopsis-
When people experience a city it is the food and architecture of that place that
most often have the largest cultural impact. The structure of modern cities
suppresses our social interaction and experience with our built environment and
our food respectively.
Aim-
To take the social issue through an intervention. And a thought to be given when
we will start planting our food in our own house or in our nearby locality. And
architectural solutions to it. To help small farms grow by offering a combination of
production, distribution, and marketing services. To concern on connecting the
dots between producers and consumers of food in local and regional food
systems. To give farmers a new platform to directly sell their productions with
eliminating retailer’s ties.

Objective-
A food hub –
Is proposed in order to provide platform of opportunities for social and cultural engagement.

Intervention-

the act or fact of interposing one thing between or among others

Architectural intervention-
It is a physical intervention that, as a result of a project, proposes an architectural space
generated on the basis of human intervention.

Methodology –
1. Taking a cue from already existing “food ties”
2. Basic study upon all the food industry and their correlation with each other.
3. Architectural concerns about the function of this industry, understanding
and establishing needs of user, and the involved bodies.
4. Problem finding
5. Analysis of different stages
6. Existing projects studies
7. Understanding design guidelines
8. Schematic design, conceptual design, final design addressing site and
contexts study.
Scope-
 Prime location,
 urban level connect,
 strong special character,
 New typology.

Limitations-

Divisions of market, gathering all the food-ties (i.e. from manufacturer

to consumer) together, looking architecturally at the retails food
systems and giving architectural solutions to it.

Location / site –

Hinjewadi, Pune.
Case studies–
 Art village, Karjat.

 Mapro garden, mahabaleshwar.

 Sula vineyard, nashik.

 Mahatma phule, mandai, pune

 Pavilion food court, and retail shops

 Yongnian Food Market,

 Community farming facility in Kentucky

 Undulating rooftop farm terraces will top food market designed by MVRDV
for Taiwan,

 Gastro passage food hub.

 Fresh Food Theatre

 Local food hub, Santa Barbara County, California.