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Be Local: Sustainable Food Center Competition
Be Local: Sustainable Food Center Competition
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Be Local: Sustainable Food Center Competition
Be Local is a sustainable food center acting as a learning
tool for the community to understand the importance of organic gardening and
nutrition. The site includes a farmers market, community gardening center,
organic food education center, supply store, and organic café among others. The
design is meant to align with the natural angle of the sun emphasizing a
pedestrian axis connecting to the Uptown Whittier corridor. The farmers market
is organized between varying permanent and temporary open concept booth space
with passive cooling techniques and large doors made from recycled cargo
containers. Each band connects back to a service building which aligns with the
service alley to the west creating a buffer. The most prominent corner of the
site hosts a small park with organic farming which acts as an outdoor classroom
for visitors using composting as a byproduct from other activities on site. The
café faces both the garden, prominent greenhouse, and Philadelphia Street. The
hydroponic greenhouse is the tallest element of the design emphasizing its
importance as a learning tool. Visitors can walk up to the upper level
observation walkway to get interesting views down into the greenhouse as well
as tour the community gardens, sit down for lunch with a city view, or head
around to a seminar in the nutrition classroom.
The design uses solar utility panels on the roof of the
service building to help mitigate electricity needed and sustainable
FSC-Certified Ipe siding. It also uses breezeways and passive cooling
strategies to use less energy over time while the fly-ash concrete slab will
act as a thermal barrier in the winter months, absorbing heat from the sun in
the morning. The hydroponic greenhouse pulls water from rainwater cisterns on
site and uses a single pump to bring the water up to the plants. Once the water
reaches the top gravity takes over and it becomes recirculated as it reaches
the ground level, efficiently using less energy. The greenhouse uses a vent system
to maintain appropriate temperature control on the southern corner of the
building. Plants grown in the hydroponic
greenhouse are meant to be used for the adjacent food bank which houses dry
storage below in the basement. Be Local will serve as an evolving site for
organic food education and a beacon to the community of Whittier, providing a
living example of sustainable practice.
tool for the community to understand the importance of organic gardening and
nutrition. The site includes a farmers market, community gardening center,
organic food education center, supply store, and organic café among others. The
design is meant to align with the natural angle of the sun emphasizing a
pedestrian axis connecting to the Uptown Whittier corridor. The farmers market
is organized between varying permanent and temporary open concept booth space
with passive cooling techniques and large doors made from recycled cargo
containers. Each band connects back to a service building which aligns with the
service alley to the west creating a buffer. The most prominent corner of the
site hosts a small park with organic farming which acts as an outdoor classroom
for visitors using composting as a byproduct from other activities on site. The
café faces both the garden, prominent greenhouse, and Philadelphia Street. The
hydroponic greenhouse is the tallest element of the design emphasizing its
importance as a learning tool. Visitors can walk up to the upper level
observation walkway to get interesting views down into the greenhouse as well
as tour the community gardens, sit down for lunch with a city view, or head
around to a seminar in the nutrition classroom.
The design uses solar utility panels on the roof of the
service building to help mitigate electricity needed and sustainable
FSC-Certified Ipe siding. It also uses breezeways and passive cooling
strategies to use less energy over time while the fly-ash concrete slab will
act as a thermal barrier in the winter months, absorbing heat from the sun in
the morning. The hydroponic greenhouse pulls water from rainwater cisterns on
site and uses a single pump to bring the water up to the plants. Once the water
reaches the top gravity takes over and it becomes recirculated as it reaches
the ground level, efficiently using less energy. The greenhouse uses a vent system
to maintain appropriate temperature control on the southern corner of the
building. Plants grown in the hydroponic
greenhouse are meant to be used for the adjacent food bank which houses dry
storage below in the basement. Be Local will serve as an evolving site for
organic food education and a beacon to the community of Whittier, providing a
living example of sustainable practice.
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