Farm to Fork
A Sustainable Food Education Project
The purpose of this project is to create an environment where people are able to better understand the journey that food takes from the ground to the plate. This infill project takes an empty lot and creates a multipurpose building that serves the local community and promotes local business. One specific business model will be shown here, for a restaurant and adjacent farmers market that emphasize fresh ingredients.
A Sustainable Food Education Project
The purpose of this project is to create an environment where people are able to better understand the journey that food takes from the ground to the plate. This infill project takes an empty lot and creates a multipurpose building that serves the local community and promotes local business. One specific business model will be shown here, for a restaurant and adjacent farmers market that emphasize fresh ingredients.
Overview
On the ground floor, there will be a Bakery, Butchery, Florist and Market. This retail space gives local, small scale businesses an opportunity to provide not only to their customers, but also the restaurant above. The restaurant on the second floor will be simple in design, and provide food based on what is locally available. The ingredients will be sourced from the farms in the area,and from the bakery and butchery. This will be where the food education begins,with the guests given the option to go and pick their own food. This gives a first-hand experience in the food preparation process. The rooftop terrace will have a large garden where all of these fruits and vegetables will be grown. Extra produce can be brought in from local farms. The guarantee of fresh ingredients in the food is the main point of this restaurant. There are other ways the restaurant can gain income. The space can be made available for cooking classes.This building is designed to be very flexible, allowing for many different uses of its spaces.
On the ground floor, there will be a Bakery, Butchery, Florist and Market. This retail space gives local, small scale businesses an opportunity to provide not only to their customers, but also the restaurant above. The restaurant on the second floor will be simple in design, and provide food based on what is locally available. The ingredients will be sourced from the farms in the area,and from the bakery and butchery. This will be where the food education begins,with the guests given the option to go and pick their own food. This gives a first-hand experience in the food preparation process. The rooftop terrace will have a large garden where all of these fruits and vegetables will be grown. Extra produce can be brought in from local farms. The guarantee of fresh ingredients in the food is the main point of this restaurant. There are other ways the restaurant can gain income. The space can be made available for cooking classes.This building is designed to be very flexible, allowing for many different uses of its spaces.
Building Floorplans
