Al I Cart

Al I Cart:

Mobile food lab and creative research agent for sustainable ‘agri-culture’.

Alison Rees Ma Sustainable Design Master Module ADM07 University of Brighton 2017/18 https://alirees4.wixsite.com/alisonreesdesigns/al-i-cart

CULTURE PLACE FARMING FOOD

Àl i Cart

Contents

Statement of Intent Introduction Design Research Agency Practical Design Method- Making Al I Cart Branding Al I Cart Cooking with Al I Cart Improving Design Specification Comparators Al i Cart Case Study : 1 - Gower Young Farmers 2 - City of Brighton Future Oppourtunities of Al I Cart Biblography

Statement Of Intent

Alison is an enthusiastic practitioner in the field of sustainable design. Her work is specifically concerned with the social and cultural complexities of agriculture and food systems, and how farming practices impact community, culture and place.

Farming practices in recent years have allowed us to feed more people, with a greater variety of foods, than ever before.

While industrialised food production has provided many benefits, there are also significant costs, such as unnecessary food waste, poor animal welfare, and cultural losses to agricultural communities. Àl I Cart is a practical method of engagement used to involve communities in the subject of food locality. The project seeks to identify ways to engage with farming communities, local consumers and policy makers to develop strategies for more sustainable food futures.

This project is comprised of four elements: Àl I Cart - mobile food lab and creative research agency that aims to support more sustainable approaches to farming, food consumption and ‘agri-culture’.

• • •

A workbook of supporting research Research and Development Films Project Research Maps

This is a practice based design research project in which the outputs are an integral part of the research method. Primary research methods used are cultural probes and critical mapping. The Al I Cart can serve different functions depending on the context of its environment. The Cart and supporting elements enable the user to gain insights into local communities that cannot be accessed by other means.

To demonstrate this process, two case study projects have been conducted - one exploring the rural and the other the urban environment.

Case study one, Gower Young Farmers.

Exploring the current lived experiences of the rural farming community in Gower, through attending Gower Agricultural show to ask the question- What is important to you about the future of our food produce?

Case study, the city of Brighton.

Gathering responses to a series of questions relating to food futures within an urban setting. Therefor identifying commonalities and differences of rural and urban communities with regards to our food network.

These case studies provide valuable insights into food cultures in rural and urban settings, and identify opportunities for future sustainable development interventions.

This project is situated in the contexts of food policy, agriculture and food production, Supporting vulnerable farming communities and ‘glocalism’ – complex relationships between global and local systems. The project engages Social design to engage and empower vulnerable communities. key comparators whose work relates to this project include: Cykelkokken – commercial bike kitchen River Cottage- Hugh Fernly-Whitingstool Brighton and Hove Food Partnership Marjie Vogelzang- speculative food/social behaviors BBC radio 4- farming today, farming futures – Political and economical reviews of our farming positions in UK- possible interview WWF– Jason Clay- Food markets and security in sustainable contexts TT- Totnes high street- transition towns- Local business support, thriving community Oz Harvest- Commercial food waste restaurant The Real Junk Food Project- utilizing food waste for community- pay as you feel concept Community 21- engaging and empowering vulnerable communities

Potential measures of success are: Stable business set up, supporting vulnerable communities and sustainable/ innovative food futures with support from government funding, positively contributing to political/economical food policies. Create a connected platform for community and culture to share ideas/ innovations/support around food networks for sustainable food futures Key areas for further research development (ongoing projects) contributing the field (possible PhD research): Ideas of ‘Glocal’, global diversity in a local context. How does this impact sustainability, food cultures, food diversity?

What is local? Does local exist?

Travel the world learning about culture place and food to form a rich knowledge that will positively influence future food policy and practices

Introduction

Food and water are an absolute basic necessity for the survival of our species.

Historically we lived a nomadic life style hunting and foraging for food.

This until xxx(homosapien book) ,1 where we began to domesticate certain animals such as cattle and sheep, and manipulating crops to grow and expand corn and wheat, which allowed man to settle in one environment. This was the beginning of what we know as agriculture, and essentially the begging of civilisation.

Agriculture arguably opened the door to our current global position today. The ability to feed a villages from the labour of few people, developed to feed towns then cities and now countries, giving others time to develop skills in other areas such as technology and the economy.

Farming techniques in recent years have allowed us to feed nations, transporting and importing foods from all over the world, sharing cultures and traditions through food and allowing an annual supply of produce, without relying on the seasonal locale.

However this has opened up a variety of different problems in itself. The instability of food security, and environmental damage that the global agricultural system is causing is very much under scrutiny in our sustainable concerns today. Offering opportunities for innovative sustainable methods of producing food for the future.

In Bryan L McDonald book on Food Security, he highlights that ‘local changes can have regional and national impacts (positive and negative) contributing to environmental stability’. 2 This project is interested in exploring that sense of ‘local’ with regards to food. Using design to engage and understand the discourse of individual communities and cultures, developing key areas for design changes to positively impact food futures locally, thus nationally and in turn globally.

In McDonald statement ‘While local regional, national and international food systems are interconnected, they are not an integrated system’3, an opportunity for design to play a positive part in the

sustainable movement of food production can be identified. A design ‘probe’ that allows lived experiences of the micro to be collated, and connected to a macro field of research could support sustainable development by engaging a more cohesive food network.

This project will concentrate particularly with community, heritage, farming cultures and place to seek these opportunities.

It aims to confronting social, ethical, economic and political questions about how we grow produce and consume food.

Essentially creating an iteration of an engagement method to explore the complexities of food networks within sustainability.

Using design to involve people within the sustainability crisis of agriculture whilst learning more about the issues adding to the ‘field’ of research. Design researching to understand our food and culture localities through creative means aims to empower current complex vulnerabilities within our current food network in order to support positive developments moving forward.

The majority of the world food comes from farming,4 as well as this, agriculture also provides important resources for human society, from fibres such as cotton and wool to materials such as timber. Our reliance on the Agricultural system cannot be dismissed; it is vital that this reliance acts as a positive element for society and for the environment against its current devastating effects on both elements.

WWF researcher Jason Clay states ‘since 1850 humans have converted close to 1 billion hectares of grassland, forests and wetland to farmlands.5 This presents the shear scale of land given to farming to provide for an increasing population. This project believes that agriculture must work in coordination that respects these resources today and not compromise tomorrow. As current systems continue it will result in the suffering and food scarcity for the majority.

UNEP 2008, ‘as the basis for all ecosystem

UNEP 2008, ‘as the basis for all ecosystem services, biodiversity plays a fundamental role in maintaining and enhancing the wellbeing of the worlds population, rich, poor, rural and urban alike.’6

poor animal welfare. On top of this industrial farming has huge negative impact on social unrest within the agricultural industry, threatening the livelihoods of small-scale farms, thus the global supply of produce.

Again McDonald states “from 30,000 edible plants, only 7,000 used in food, whilst 15 species produce more than 90% of all food.”7 This shows another area that this project must be adapted to explore, through the act of foraging and exploring local areas to communicate with residents the variety and availability of food and its potentials beyond the linier farming systems.

“the challenge of our generation is twofold: to reduce the environmental impact of producing food and getting it to the door, while fostering the culinary knowledge and enthusiasm needed to get it on the table.”

Riverford11 Riverford are an example of a celebration and successful business in ‘local’ UK agriculture. They deliver veg boxes grown by a network of local farmers and delivered to local restaurants, shops and residents.

This success could not have come with out the support of the people within their region, and as this project aims to seek and identify, each community has its individual needs and concerns relating to produce, and these must be used to support the individual places for a ripple effect of impacts to a wider field.

In JC LIM book on ‘Food City’ Totnes high street (UK) is discussed, they joined the movement of the Transition Towns (TT);8 a community-based response to the pressures of globalisation and declining fuel stocks.

An example of the power of activist movements and transparently educating people about their produce can have local impacts. Key area of this movement is a creation of sustainable food industry, they follow the ethos of ‘food feet not food miles’; that their food should be sourced from their immediate local environment. In resisting the capitalist structure, the town also has a local currency.

Joanna Boenhert describes Sustainable design pioneer Buckminister Fuller in his statement ‘if you want to change how someone thinks… give them a tool, the use of which will leads them to think differently.’9 This claim is one that represents the method and approach that this project will use in utilizing design. Creating practical tools that engage various stakeholders in search of latent and honest needs to further identify where changes to agriculture must consider. In Boenherts section of ecological movements, its considered how significant small-scale farmers are in providing food for our global consumption. Small-scale farmers provide 80 per cent10 of the worlds food supply; yet corporate agriculture has most control over seeds and markets, and largest negative impact to environmental devastation such as land degradation and

Community21 considers how the collaborative design (co-design) of tools and methods might support community engagement, sustainable development and resilience.12 They have engaged in a wide range of localised community and sustainable related topics that have been shared via a wider mapping platform. This connects the differences and parallels of other communities creating a grounded linkage of thriving social networks. This use of collaborative design has shown to be a successful method for community innovation that the complexities of agriculture could greatly benefit from.

This project is interested in exploring in both rural and urban communities. Both are closely connected through agriculture. One rural farmer and city dweller may never consider each other when they behave around food, yet they are intimately connected through the produce that has been created by one for the other. Building up this reconnection through design probes may prove useful in engaging our senses to the life of our food before and after.

Blogger Charlie Horse has set up a website, in which his mission is to eat from every country in the world with the locality of UK capital, London.13 It is well known as a place to eat from every corner of the world, allowing us to travel the world and experience culture in our local setting through our food.

References (in order) 1.

Yuval Noah Harari. Sapiens: A brief history of humankind. London, Vintage, 2011.

2.

Bryan McDonald. Food Security.

Cambridge, Polity Press, 2011. Page 115 3.

Bryan McDonald. Food Security.

Page 29

Fig 117 shows his coverage of the world so far and his mission is continuing. This can be seen as an example of our uniting as a species, subtracting any prejudice one another may adopt as part of their mindsets. However the majority vote for Brexit clearly represents a social unrest within the UK. According to campaign to protect rural England (CPRE) British farmers where vulnerable and struggling due to the Common Agricultural Policy delegating subsidies to land ownership, giving largest land owners much higher payments regardless of their contribution to the industry.14 This has been one of the causes to vote EU leave, a reaction, and what has come with a sense of prejudice for many UK citizens.

It is stated that 58% of farmers voted to leave,15 considering the average age for farmers is 55+ (EU Statistics 2014) and majority of Leave voters where also over 60+ in 2016.16 This leaves young farmers in greater insecurity about their future in farming. This project will explore the discourse of young UK farmers and identify opportunities for further research and empowerment by engaging with this group through a design probe.

In conclusion there is clear opportunity for design to engage and empower communities within the subject of food security and ‘agri’-cultures in order to sustain the future of our food produce and support the ecological landscape.

4.

Bryan McDonald. Food Security.

Page 34 5.

Jason Clay. Food Security. Page 101

6.

UNEP. Food Security. Page 108

7.

Bryan McDonald. Food Security.

Page 110 8.

CJ Lim. Food City. New York, Routledge, 2014. Page 35 9.

Joanna Boehnert. Design Ecology Politics: towards the Ecoscene. London, Bloomsbury, 2018. Page 15 10. Joanna Boehnert. Design Ecology Politics: towards the Ecoscene. Page 108 11. Guy Watson, Jane Baxter. Riverford Farm Cook Book: Tales from the fields, recipes from the kitchen. London, Fourth Estate, 2008. Page 21 12. Community 21. Research. Accessed 14 August 2018. https://community21.org/ about/8763_research 13. Charlie Horse. Restaurants of the world unities. Accessed 19 August 2018. https://rotwu.com

14. Campaign to protect rural England.

The future of farming post Brexit- a foreign country. Graeme Willis. 13 March 2018.

Accessed 19 August 2018. http://www. cpre.org.uk/magazine/opinion/item/4794the-future-of-farming-post-brexit-a-foreigncountry?gclid=EAIaIQobChMI87W6m-T43AI V6LXtCh3tnQa7EAAYAiAAEgLP5fD_BwE 15. Farmers Weekly. Exclusive survey reveals 58 % farmers back EU exit. Accessed 19 August 2018. https://www.fwi.co.uk/ news/eu-referendum/survey-reveal s-58farmers-back-eu-exit 16. You Gov UK. How Britain Voted.

Accessed 17 August 2018. https://yougov. co.uk/news/2016/06/27/how-britain-voted/ 17. Fig 1: BIG BOARD Charlie Horse.

Restaurants of the world unities. https:// rotwu.com/the-big-board/

Design Research Agency Concept

This project has the aims and objectives to positively impact the agricultural industry through design engagement and social means. The approach set out with a goal of creating a more sustainable practice of farming within the real life hardships of our vulnerable farming communities.

As part of this I attended the Bee Purple business start up course, and intense week of seminars and workshops created to empower and educate students with their ideas and ambitions. They have an overall learning objective to develop entrepreneurial ideas, skills and behaviours of the attendees. The seminars included how to pitch your start-up, building up a thorough business model canvas and finding funding opportunities. The course also offered one-one services after the programme for those who have a slightly different approach to their business, such as a research agency for food networks in this case.

It began by collating research from previous projects, understanding my practice as a design researcher and thinking practically about what is practicaly available in making innovative contributions to the industry.

One route would be to change the current handling of the family farm in South Wales. This is 100 hectare farm that has been handled by each generation since 1760. Some of the land still occupies the medieval fields patterns, and very few remain in the UK. Agriculture is a business, providing food and materials for our consumption. Through collating what is critical to the ethos of how I would like it to function, Bee Purple could then offer opportunities to make this a reality. Essentially I feel a responsibility to continue the line of the family work, but contributing to the current agricultural

affairs and effects on climate change is not something I wish to partake in where negative environmental impacts are concenred.

The farm would, at its core, need to support sustainable development of social and environmental sectors within agriculture.

Creating a place that could engage vulnerable communities, and present an alternative for the small-scale farming industry through innovative and exiting methods.

The difficulty comes in how to finance or fund and maintain the goals of this. It could be done through applying for government funding, charity funding or utilising the tourism industry of the area, providing a retreat or niche experience of Gower farming heritage and future food systems.

A first iteration of this is required to explore these ideas further, and identify the

opportunities for this longer-term ambition.

It would also contribute to grounded research and evidence in presenting a bold pitch to various stakeholders, demonstrating its potential successes in a more permanent larger scale residence.

How will this be done? Through a mobile tool that is able to explore the possibilities of land, (in terms of growing/seasonal produce, foraging), people (in terms of culture, heritage, lived experiences) and sustainable development (in terms of decision makers, economics, policy makers).

Practical Design Method Making Al I Cart

The first iteration of a research design agency in to the contextual issues surrounding agriculture was created under a range of limitations and necessary factors. The beginnings of this research focused on place, culture and rural/ urban commonalities with regards to food produce.

It was decided that the agency needs to travel from place to place. Hence using wheels and pedal power as a low impact mode of traveling. The, through available materials formed as a food lab and bicycle, used to explore both rural landscapes and urban landscapes.

Considering this research also is specific to food, produce and networks; the agency needs to allow for a variety of different uses.

From gathering produce through different forms, such as foraging and connecting local producers to cooking and providing meals and creative uses amongst different community groups. The most obvious way to create a multi-functional research tool that travels was to create a portable workspace, in which Àl I Cart was created.

The Cart can be adapted from a simple trailer to transport and store food related materials and objects, folding out into a work top or kitchen top to allow people to explore their creativity with regards to food produce and impact their future behaviours supporting innovative food futures. To reduce the impact of creating Àl i Cart, all materials where founded locally (Gower, South Wales), the steel bars where welded and cut from scrap lying around the farmyard, paint was donated by a farming neighbour and the wooden boards were purchased at local wood supplier, Gower Timber Ltd. Àl I Cart will involve people in creative food processes, whilst proving layers of rich food insights within its locale.

(Thinking about use of community-people bringing ingredients? Foraging? Farming connections? Food waste? Companies?)

(Mainly people and place though) It is offering enthusiasm and insights into

the harvesting, cooking and consuming processes of food resources forming a platform in which engaging discussions and behaviors can take place in the process.

The design output one consists of a portable kitchen trailer, made from waste materials and local suppliers in the heart of Gower, South Wales. The Kitchen is detachable from a bicycle allowing freedom to forage, connect with local suppliers and communities, engaging a variety of audiences.

These outcomes become the catalyst for change. The cart hosts events to connect people, and then online platform could continue this connection as a ripple effect.

This aims to form research discussions of sustainable agriculture, better health of both the environment and ourselves and positively impact future food policies.

This is a practice based design research project in which the outputs become the method, shaping the methodology for future research, building up a comprehensive review.

The design probes create a fun and interactive object/method that will gain access to more formal useful research insights that you would not get through other means. In methodology- other forms of data gathering such as interviews and focus groups, whilst they will be affective to some degree will have limited value into gaining insight into latent needs. The cart, in form of a cultural probe, can take up different functions depending on the context of its environment.

DNA

Al I Cart : Manual A: Bicycle B: Al I Cart C: Map-storage Lid D: Storage Box E: Map/Paper Materials F: Chairs G: Drawing Equipment H: Cooker/Kettle I: Cooking Utensils J: Water Storage K: Work surface L: Work surface Support M: Level Leg N: Hook Pin Attachment

Branding Al I Cart

Exploration Àl I Cart has become the branding identity for this agency. It’s a take on the French word À la Carte, meaning ‘according to the menu’. Its created by Alison Rees, aka Ali, leading to Àl I instead of À la, and the portable cart is used to replace Carte. The brand name automatically engages the public into relating food to the vehicle.

This brand identity is also necessary for this research agency to set up as a successful community interest company (CIC).

Drawin gs and sha taken from to ols used ri in discuss ng, to represen ions an t the con food d c engage ment h the importanc ept of food as in su e stainab that ‘social’ le devel opment .

Al I Car Cart - T t’ m ean he play ing ‘Acc on the Fren ordi c ng to th h word em ‘ enu Al a ”

Merchendaise Designs

Other Possibilities

Improving Design Specification

Storage Maps Possible designs to over come encountered weather issues: water proofing with branded apolstry wind proofing with shelterd canopy

ontainer c e g ra to s h c ea r Clear lids fo p patterns of a m e th g n ti en s repre land A)heritage farm B)urban city

Cooking with Al I Cart

Exploration

Taking Àl I Cart for its first run through of exploring place through collecting and cooking food. This was set in the locality were Àl I Cart was made, Gower, South Wales. The bicycle was taken from Pilton Green to Oxwich Bay, and the farming family launched a boat was off the Bay, around the coastline.

It pulled together elements of foraging, food cultures from the personal family farm and a connection with Oxwich Home Farm Estates orchard. The use of travel and engagement proved successful in this journey.

The Ingredients shown above where gathered and cooked at Àl I Carts original location, to test the functionality of cooking. This has opened opportunities for further design development, as weather proved challenging for the cooking success. The cart currently depends on dry, low wind weather to allow for heat and protection of the food. An opportunity to develop a shelter to protect the workshop surface from such obstacles is needed in future development.

Our food systems have become increasingly industrialised and active in global networks - to meet convenience, supply and demand of an increasing population.

This has raised concern of our increasingly distant relationship with food processes, and knowledge of the impacts we are having. Whilst this can be looked upon as a threat, it offers opportunity to develop sustainable futures of a food production and consumption. Àl I Cart is the first my iteration of a creative and social design research agency that aims to support sustainable development of our food systems. The project engages communities around the subject of food and place combined. Involving people in creative processes, whilst proving delicious dishes sourced within a five-mile radius of its location. It is offering enthusiasm and insights into the harvesting, cooking and consuming processes of local food resources in a sustainable environment.

Alison Rees

Menu

Starters

toes mon rd le peas rcha ich O garden w x d O e an thym

Filleted Cod, wrapped in wild garlic leaves, pan fried New potatoes par-boiled, and finished in the pan with lemon thyme Garden peas left in natural pods Served upon welsh slate

Wild

garli

c

Cod

s

The Chestnuts hand picked black-currents Wild garden mint

bay

coc

kle

Oxwich Orchard courgettes

ich

Served in courgette head

new pota

Blackcurrent and Mint puree

igh uts h gs eg hestn The C e chicken r welfa

Oxw

Gently pan fried to realease ultimate flavour Naturally seasoned with salt from sea

Wild Garlic Cod Freshly caught Cod of the Gower coast, Wild garlic hand picked in Oxwich woods, The Chestnuts new potatoes, Oxwich Orchard lemon thyme and garden peas

Dessert

Cockle frittata The Chestnuts high welfare chicken eggs, freshly laid, Hand selected Oxwich bay cockles and Oxwich Orchard courgettes

Mains

Gently simmered to a thick, naturally sweet puree, fresh mint leaves addedfor extra flavour

black-currents Wild garden mint

Al I Cart Tel: 07766057638 Email: ali.rees@hotmail.co.uk Web:

Key Findings

• Àl I Cart is adaptable to exploring its locality • It was able to spark the interest of a near by farm worker who on learning more about the project, proudly provided their produce • It has shown potential in engaging a wider audience and discussion • Further work is needed in the design of the cart as a ‘kitchen’; it is currently reliant of dry, calm weather to provide a cooked meal • Àl I Cart could travel across the UK exploring different locations • It can be used in different ways, essentially a workshop to discuss food and farming

Comparators

Cykelkokken

PIDO’s Bike Share Farm

Website: www.cykelkokken.dk/kopi-afwelcome

A community garden that can be pedalled from place to place, a mobile farm that lets the community share responsibility for crops’ wellbeing. Bike Share Farm is a solar-powered planting system on wheels.

Placed atop two interconnected bicycles, this hydroponic farm is cycled from place to place, bringing the experience of urban farming to a wider community. Inspired by bike share systems, the frame of the Bike Share Farm allows for bicycles to be interchangeable. At each stop a new cyclist can attach his bike to the structure, replacing the existing bike.

Combined food and bicycle-experience.

Copenhagen bike tour, stopping at different spots in Copenhagen to eat freshly made appetizers, made and arranged from the bike-kitchen. Run on a commercial business. Sharing local food and cuisine with a tour experience. Àl I Cart compares to this in the sense of engaging people through food related experiences, exploring the ideas of locality and culture. However Cykelkokken is run as a commercial business, relying on tourism to finance and share the food culture of Copenhagen. The Kitchen bicycle from a practical design perspective is refined to provide a professional and “deluxe” experience. Àl I Cart is only within its first stages of development and therefore allowing its functionality to become adaptable to research a wide area within food and place, identifying further areas of research in which the cart may practically develop to achieve this.

Again this project captures the essence of community and vertical farming through the use of cycling. However to require publics to involve themselves in this project they are required to cycle, or own their own cycle. In comparison to Àl I Cart, which engages people through a range of means, to discuss food related issues. Àl I Cart is also used within the rural as well as urban where as Bike Share Farm focuses specifically on urban. http://www.peoples-architecture.com/ pao/en/project-detail/14

Marije Vogelzang

Marije Vogelzang is interested in the communication in connecting food & design. Her range of projects can be used as tools to engage designers and creatives.

Vogelzang aims to demonstrate the possibilities of creative thinking in relation to food, explaining the discipline to a wider audience.

“Eating design is a uncultivated area with an endless amount of possibilities that might not be obvious at first glance.” Vogelzang Both Volgelzang and Àl I Cart are interested in the Connection between food and creativity in order to educate and engage wider audiences around the subject for positive movement within the network.

Volgelzang, head of the new Design Academy Eindhoven Food Non Food department curated the project ‘Eat Shit’ in Milan design week, 2015. This project is a series of creative events and objects to re-introduce the basic human condition of Shitting, poseing questions to participants about the possibilities of this resource.

Similarly Àl I Cart aims to engage publics through creative means to encourage questions and latent thoughts about agricultural production and food futures. http://marijevogelzang.nl/vision/

River Cottage

River cottage, founded by chef, Hugh Fearnley Whittingstall, aims to change the eating habits of the nation and improve the welfare and sustainability of animal and fish farming. “it’s our greatest delight to share our passion for food integrity and consumption of local, seasonal produce with tens of thousands of people every year” River Cottage.

This well-established business with a clear ethos for locality and s,ustainable agriculture, alines with Àl I Cart and the wider ambition to set up a ‘creative food hub’ in the future. River Cottage offers a wide range of cooking classes, food festivals and foraging events. It is done so on a commercial basis, and available to those who can afford the privilege of engaging in these events. Àl I Cart aims to be accessible to all regardless of financial status, in fact it aims to support those more vulnerable parts of society. Al I Cart would be situated as a social enterprise rather than a commercial business such as River Cottage. It cannot go unnoticed the influence Whittingstalls research has had on sustainable issues.

Documentary ‘Hugh’s War on Waste’, issues of food and packing waste were broadcasted to the Nation via the BBC.

Àl I Cart aims toexplore these issues creativity through engaging directly with participants. https://www.rivercottage.net/about

The Farm Project

Pig Truck by Studio Swine

mobile kitchen with live-in livestock.

Azusa Murakami and Alexander Groves of Studio Swine have designed a mobile food stall for cooking and selling pig heads.

Using an ancient method of cooking, heat expelled from hot rocks is trapped inside the bucket and the food, covered with banana leaves steams inside the makeshift oven. The stall uses no electricity or plumbing, using instead heat radiated from the rocks and a water bottle attached to its frame. A split log table can be pulled out of the rear of the stall to provide eating space. Extremely hot rocks are placed in a hole; a salted pig is placed inside. The stall is designed be self-sustainable, made with very little resources and to function with very little energy.

Another comparator using a bicycle concept. Pig truck, like Àl I Cart has been build using little resources and relying on its place to influence its functionality. The cooking elements of Pig truck also rely on natural resources as much as possible; this could be influential in overcoming obstacles that Àl I Cart has currently encountered due to weather. https://www.dezeen.com/2010/11/09/pigtruck-by-studio-swine/

Designed by creative director Mike Meiré for luxury kitchen and bathroom brand Dornbracht, The Farm Project is a place, which presents the kitchen as the stage of life, a permanent “Making-of”, a workshop for the senses.

With pigs and goats in a pen, chickens in cages and tanks of fish, the kitchen was used to prepare meals each lunchtime and evening. Live sheep, goats and pigs serve as reminder that food does not come from the supermarket, but is something living.

As a social event “The Farm Project” tells stories of life and death, past and present, transience and honesty.

This project has a similar element to the exploration Àl I Cart aims to research, the idea of understanding where our food comes from, and how this knowledge affects our behaviours in the context of sustainability. Àl I Cart isn’t currently using live animals, but very much interested in the ethics of pastoral farming. http://meireundmeire.com/the-farmproject-milano

Case Study Research

Gower Young Farmers

Case study one is collaboration with Gower Young Farmers, at their local agricultural show. The young farmers will be using the trailer as a commercial tool to cook traditional Welsh cakes raising funds for their organisation. Whilst the project will be using Àl I cart to gain research through a rural context. Its aims were to support the young and new farmers, as well as uncovering the current positions of the farming community and their opinions on the future of our food systems.

What was presented to the Young Farmers prior to the event : Àl I Cart is the first my iteration of a creative research agency that aims to support sustainable development of our produce. The project engages communities around the subject of food and place combined. The trailer gives me agency/ means to provide useful research insights into latent needs, relating to farming and food cultures. This will develop innovations that play a positive part in the sustainable movement of food production, particularly with regards to community, farming, culture and place.

(Confronting social, ethical, economic and political questions about how we grow produce and consume food.)

Aims: • It will gain understanding of the current situation that the young farming community are facing in their local context.

• Encourage publics to engage and support Àl I Cart and Young farmers through a new intriguing object (kitchen trailer) • Forms a platform for discussions and engagement from the public around food, youth farmers, place, cooking, consumption and agricultural practice.

• First run through of the potential for Àl I Cart to be put into commercial use, introduction people to their own local?

Providing a service for people to indulge in

local produce in local rural setting?

• Highlight opportunities for improvement in the physical design of the object.

• Highlight areas within the subject that require further research, development, opportunities for design interventions Possible Questions for : Farmers: • Do you have a vision/opinion on the future of our agricultural system and food production here? Could you describe this to me/help me to draw it out?

• What is your motivation in agriculture?

• What struggles are you currently facing as a (young) (life-long/mature) Farmer?

• What does sustainable food production say to you?

• Farming is often romanticised through media, do you think this blurred peoples perceptions of current farming industries?

Has this affected your livelihood?

• Do you feel that meat industry has a sustainable future in our food systems?

Brexit: • What would be the best outcome from Brexit?

• What would be the worst?

Public: • Environmental health is being threatened by certain global agricultural practices. What are you feelings towards this?

• Farming is often romanticised through media, do you think this blurred peoples perceptions of current farming industries?

• What is most important to you with regards to food?

• Do you feel that meat industry has a sustainable future in our food systems?

Final Outcome : What is most important to you about the future of our food produce

Map o ff exisiti eild pattern n s farml g medival p on an an a farme d in Gower tchwork of rs in t , his ar Local to th ea e

The cart pulled in interest from a variety of people, tourists, children, locals and of course the farming community of Gower.

This high foot-fall means that Àl I Cart needed to be simple and effective in its research strategy.

It asked the question “what is most important to you about the future of our food systems?”

This question brought about a series of debates and discussions about subjects such as locality, nutrition and economics.

Throughout the day there was a clear indication/bias towards most participants opinions. Common words used were British, Local and Less Imports. A prejudice vibe in the air throughout the day.

Transcript – Gower Show Katie My name is Katie Court and I am Chairman of Gower YFC and you have joined me here today at Gower Show which is one of our biggest earners for the year and Al I Cart has joined today umm which is fantastic to sort of promote farming in the area So Gower young farmers is a youth group the serves the rural community and uh the city of Swansea um we range from 10 to 26 and we hoister for everybody that has come from a farming background to those who just wanna learn a bit more about farming.

Its locality that is like truly at the heart of food produce for me. I think a lot of people now are at a lot more aware of food miles and where your food comes from and to be able to trace it it doesn’t matter if your Carrots a little bit wobbly or your potatoes not the same size as the other one its all about knowing where it comes from Ali What is most important to you about the future of our food produce?

Owen The capability to feed the whole world Tom We haven’t had enough rain to make the grass grow Hywel Sustainability. It needs to be, it needs to be promoting seasonality umm so food supply for UK prod UK Farmers to produce UK food for British consumers basically Ali Ok…ye Hywel I Think that’s the biggest thing Brain Get our farmers back into production and don’t import-get on to the supermarkets mainly and don’t import so much

Ali Ye Brain In form abroad just for the sake of a penny Anne Its not doing to much damage but its providing what we need and the education for how we actually use our food in the home so that we reduce waste Peter My name is Peter Bevan, im from the Gower peninsular and I help my Father run a small holding where we do straw fed cattle for the beef industry and ive been involved in young farmers for the best part of 30 years Ali Showing your age now Peter Laughs Ali So could I ask you today what is the most important thing about the fu-future of our food produce?

Peter The f what is important to me is animal miles uhh animal welfare looking after the animals im a big believer in happy animals produces good meat Ali What is a struggle for you that ermm Peter Cheap imports Ali Ok Peter Cheap imports coming into this country Ali So how could that change?

Peter Well well why are we importing them? And then why are we sending our beef out their? Th th that’s bonkers Iona Well I think fair price is really important because the farmers should get the money that they deserve Tom I dunno, British farming is slowing up cas alota the al lot of the farms you go to its polish workers, foreign workers cas half the time the British are to lazy to do it Iona Shall I just put fair trade ?

Ali Yeah ?

Nicola Ive been interested in farming all my life, my grandfather Tom Williams has been my Mentor and uhh we’ve kept the land in the family and I’m trying to keep it going for my kids to have a future I believe that unless we look after our our future in farming, you know, its its all down to sustainability and being self sufficient Umm more community spirited, we should have more farm shops, more local produce, umm markets, ummm I believe the supermarket industry is very corrupt, Years ago I was in Gower Growers, growing couli swedes new potatoes for supermarkets, they controlled the prices and the actual market so much that it ruined Gower farm it it ruined our industry and therefore the indu the Gower growers folded up Katie On a day like today, we all think it would be much easier brining them in the sun than the rain but I’m sure we all like to have it a bit cooler than it is today. An again a huge thank you to all of the sponsors of the livestock section without you the show isn’t possible so a huge round of applause for everybody today

CLAPS

CULTURE . PLACE . FARMING . FOOD

Àl i Cart

Further design research is needed to explore these questions.

• What is Local?

• Does the meaning of ‘Local’ even exist?

• What is British?

• What does it mean to be British?

• What would UK Agriculture look like with the idea of ‘British Only’?

Key Findings

Struggling farming communities have become defensive over innovation/change/global networking/multicultural • How will a shift in ‘Traditional’ farming methods be accepted by the farming community as a result of climate change?

• Idea of ‘British’ ‘prejudices’ may be a reactionary response to insecurity of farmers? (Reaction to political and social unrest) • What can be done to empower vulnerable farmers in future farming methods for sustainable development?

• How can design offer different perspectives to rural communities about possibilities of sustainable food networks?

• How would an Urban setting compare to these perceptions

City Of Brighton

Case study Two originally planned to host a buffet event with different associates in Brighton. Due to time restraints this event will be postponed to September 2018.

This event will be held in an urban context, a valuable insight into comparing rural and urban settings and the parallel or non parallel themes that occur. The participants are asked to bring an ingredient that describes themself or the work they encounter, cooking up a layered buffet, forming discussions and behaviors to record and analyse.

• Providing insights into the subject of sustainability of food in an urban context.

• Forming comparative debates and areas in which this project can further develop • Used to bring particular members of the community together that may not otherwise connect.

• Discusses the challenges of the urban and food networks from different perspectives • Focusing on participants that don’t necessarily rely on agriculture as their livelihoods.

• Demonstrated the flexibility of the design object, highlights opportunities for improvement in the physical design of the object.

• Highlight areas within the subject that require further research, development, opportunities for design interventions

Brighton showcase exhibition

As a secondary event for an urban case study, Al I Cart will exhibited as part of a wider showcase with MA sustainable design students 24-30 August.

Here Al I Cart will hold a similar process to case study one, in order to gain comparison of urban and rural lived experiences in relation to food and sustaianbility, whilst touching upon the sense of Glocality.

Glocality of community and place, done so through food and produce at its focus in discussion.

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Through the questions of urban and rural relations, and the sense of locality and agriculture, Brighton has a lot of history to offer that may contribute to positive development of attitudes moving forward.

In Ian Waldens article ‘Trafalgar street’ an image (seen Left) of Brighton parish in 1740 can be observed. This image was sourced from‘Brighton in the Early 19th Century’ by Berry in An Historical Atlas of Sussex. Chichester: Phillimore, 1999, p.

94. It display groupings of open planned fields under various ‘Laines’ titles. Within Waldens research it can be observed that todays street patterns of the north lanes in Brighton are based upon the fossilised open field system. Many of the urban road architecture of Brighton has been an outcome and visual pattern of the historical rural farmland that was apparent many years ago. It is said that many urbanised areas of the UK also follow this layout/ pattern that can be observed through historical maps.

This has given Àl I Cart an opportunity to explore the current opinions of urban cultures within Brighton and potentially rural areas of Sussex to gage what contempory connections still lie within the social structure of Brighton in relation to farming and ‘locality’.

A map will occupy on side of the cart comparing the landscape pattern of Brighton in 1760 to Brighton in 2018. This will be used to visually communicate this historical relationship that Brighton has to agriculture and act as a probe to open discussion with Brighton population about this subject.

A personal interest also comes from my family currently farm one of the last remaining medieval farming landscapes in the UK, that’s his been in the family since 1760, the same era in which Brighton farmland has been documented. It poses exiting exploration into how closely related these contrasting environments are and where the parallels of this lie with one another.

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Transcript- Brighton City Alister- My name is Alister and I run a catering company in brighton Ali- ok and wh what what kind of what deos your catering company sort of specialise?

Alister- so we specialise in rustic outdoor type of things so like burgers chicken, that sort of thing we try and do things for the vegan market and we do free range uh meat locally sourced all Sussex things like that but the vegetables are difficult to source mass market cas our events tend to be to 200 up to 1000 people so Ali- Going on that what would be most important to you about the future of you know, our food where things are gonna head Alister- From a personal persepective I love the idea of a lot of the free range locally sourced thing, we cant all take one trip to the local butchers, how many of us have got the time to go to the butchers? Which we should Ali- Yeah Alister- But we don’t. thers always talk of meat being four times the price in a few years but its never its going up but its Ali- Do you think it will still be part of our diets though?

Alister- Yeah absolutely

food these days is just Absolute rubbish, that’s why including myself we are a little but cuddly Tom- One of the things that is most important to me about the future of our food would be about reducing waste. uhhh I think that there is increasingly an abundance of food, good food, nutritional food, and there are people who are without we should do more to make food more kind o equitable, more equal, more accessible Jo- Like local is quite an important thing when is comes to food but then I things sometimes when you get that aspect of it it becomes more expensive so for me especially it does kind of need to be affordable still. Ok I wanna do it where I live, wait where do I live? I live up here Ali- What is important to you about the future of our food?

Brighton council worker- well there is an expression that springs to mind to keep it real umm for me im looking for organic food, umm now we have got Brexit cming up anything from Europe is going to be costing that much more so the more we can grow our own food in this country, we gotta change our whole thinking about food, we gotta think more about being sustainable, we’ve got to think more about extending the seasons with poly tunnels and what have you, everything is working towards a sustainability, as a nation we need to be thinking along these sorts of lines, like radically, like yesterday essentially

Ali- Moving Forward Alister it will always be part of our diets Ali- ok Alister- we have freedom of choice it will always be, you know veganisims in Brighton is at 3% uh vegetarianism somewhere around 9-12 % a lot of people try veganism, it is hard. Id say definatly moving towards free range and organic Ali- Brilliant Alister- Simply because nutrition value of

Lauma- for me its important that food maintains good standard, obviously, you know weve got the meat industry its quite, so intense and farming especially, you know, a lot of meat is loosing quality, you buy meats the the shops and they are pumped full of water and all these other ingredients, you don’t actually know as a consumer what is actually in your food, so I think it is more about making it about quality because at the moment is about quantity and about producing enough for people to have but its actually not really needed we don’t need to have as much food as they are putting out

Key Findings

• The community of Brighton generally talk from a consumers perspective • Meat production was just as widely spoken as in the farming community • Although they speak from a consumers perspective, they are more concerned with how food is produced more so than the consumption and waste (generally) • The discussions with regards to Brexit where more insecure and negative of leaving the EU than that of the farming community.

• Àl I Cart has the potential to take part in more urban events, engaging a wider range of people • The cart gained the interest of a wider variety of lived experiences, than that of the agricultural community.

Private Veiw- MASD 2018 Exhibition Brighton

Future Oppurtunities of Al I Cart

This project is very much at the beginnings of its design research, and intends on continuing beyond its current presence.

As it stands, there are three key areas of opportunity for this project to resume.

These are • Applying and producing a PHD research study • Applying for funding opportunities to continue Àl I Cart as a social enterprise • Applying current research to developing the family farm for innovation and sustainable development.

PHD This project has sparked of a desire to further research and explore ideas of ‘Glocality’ with regards to farming culture and food futures.

On completion of Masters in Sustainable Design, I intend on applying to TECHNE and the University of Brighton in order to continue this research exploration further.

TECHNE has approximately 50 AHRC scholarships to award each year across a range of arts and humanities disciplines. This pot of funding is appropriate to my project as it falls within the arts and humanities area, maintaining much or its practical focus to research. Applications to TECHNE are assessed in three stages.

1. The university you wish to apply will shortlist applications and forwards to TECHNE. 2. At the second stage in early April, the application is considered by members of the TECHNE Subject Group.

3. At the third stage in late April, the TECHNE Management Group finalises the list of students to receive awards and also approves a reserve list.

I currently intend on contacting Tom Ainsworth, Andre Viljoen and Nick Gant as possible MENTORS for a four-year study, all are based at the university.

Tom Ainsworth has been my tutor for four years and we have build up a detailed understanding of my area of research, whilst maintaining a good work relationship that would prove successful throughout PHD level research. Tom is particularly interested in design for health, design innovation and interdisciplinary teaching and learning which would be a valuable to the nature of my work.

Likewise Nick Gant has also been my tutor through undergraduate and postgraduate study. I have also worked with Community 21 in which Nick it founder of. His intellect and experience in community engagement would be extremely valuable to the project.

His knowledge of issues across communities, technologies, material cultures, artefacts and spaces would sit perfectly within the nature of my work.

Andre Viljoen has explored architectural and urban design consequences of sustainable food systems. He specialises in sustainability and urban design subjects, and would offer intellect to my work from a different perspective to previous.

The Research proposal will, in detail, identify key areas in which design research lacks and an original contribution to the research field can be made.

Key areas include Glocality, Landscape Architecture, Community, Heritage, Engagement Design, Sustainable Development, and all under the umbrella of global food networks.

Throughout Ma study I have developed a clear flare for community engagement and using design probes as a method to explore this, I intend on this methodology to be enhanced through PHD research.

The development of my website https:// alirees4.wixsite.com/alisonreesdesigns/liveprojects would also be used as part of my portfolio and application, as it showcases various projects exploring the subject areas discussed.

Social Enterprise Another route for this project to continue its research is setting up Àl I Cart as a social enterprise. Most likely created through a Community Interest Company (CIC) or a research agency business, in order to seek sufficient funding opportunities. By establishing the project as a business it offers professional element in pitching to funders.

A CIC is a special type of limited company which exists to benefit the community rather than private shareholders. I would need to apply to Companies House, with a ‘community interest statement’, explaining what your business plans to do. As well as this I would need to create an ‘asset lock’ (a legal statement that assets will only be used for its social objectives) Once this is completeted I would need to pitch the project to a number of funding and grant oppurtunities that relate to the nature of this project. There are many variations and the pitch of this research agency would depend on the context of the funding criteria that needs to be met.

One oppurtuinty is to apply of innovation funding, government-backed pots of money that must meets the following criteria : • research and develop a process, product or service • test your innovation ideas • collaborate with other organisations With in this are a range of different funding pots. One of which may be appropriate is SBRI: developing responsive rural community connections Combatting loneliness with solutions that enable communities to help each other in digitally and transport deprived areas.

To lead a project, I must: • be an organisation of any size I also must be able to: • handle confidential information in accordance with the General Data Protection Regulation (GDPR) • work with end users and test the prototype in Monmouthshire Open now 16 July 2018 Closes: 5 September 2018 Alternatively I could apply for Rural Development Programme for England This scheme provides money for projects to improve agriculture, the environment and rural life.

Funding goes to schemes that: • improve the environment • increase the productivity of farming and forestry • grow the rural economy There are separate rural development programmes for Scotland, Wales and Northern Ireland.

The funding is applicable to: • a farmer, grower or forester • managing land or woodland • a business owner in a rural area • a food business • living in a rural community In these cases the project should highlight its social and sustainable development aspect with regards to rural, agricultural areas of the UK. Demonstrating its ability to engage and empower these communities through design and thoroughly gather the research for meaningful, innovative development within that area.

Leaflet Given to Project at Conference held in Wales...

PONT Conference Feb 2018

The origins of this project have also not been disregarded. The opportunity to take over the family farm in South Wales is still a long-term ambition, in order to maintain the family heritage. However it would be completely transformed from its current functioning. It will take forward the research and ideas identified within this project, and previous work that has lead to this projects beginning.

The farm will also give scope for allowing community percipients to make contributions through focused design projects to continue the experimentation in positive future farming methods. A Farming Design School as such. These projects will expand from ecological sciences, to material experimentation from waste and bio substances, to social media and interactive mapping sites.

There is also scope to work in collaboration I would create a ‘centre’ or ‘HQ’ for Àl with The National Trust on educational or I Cart, to engage in the analytical and research focussed programmes within the development of material and data area. A previous collaboration justified their gathered throughout further exploration 5-year plan to alter the way of farming in that the project has already began to Rhossilli, where the family farm is situated. occupy. It would be a place for networking, The Trust is the largest landowner in this area and has already educating and hosting events within the location of the farm. A place to host events done much research behind soil nutrients and such as conferences, meetings of different appropriate crops for this social groups within the community, landscape. Both parties could educational events for school children or significantly benefit from such vulnerable groups such as those under social care/ex offenders to expand on their collaboration, provided a clear layout of each others skills through sustainable farming practice. principles are agreed.

It could also hoister for the tourist industry, inviting people to experience and learn about the criticality food and produce as a commercial funding opportunity.

This again would look at becoming a Social Enterprise, using a similar approach to funding in the continuation of Àl I Cart previously discussed. Essentially it would combine Àl I Cart with a working sustainably driven farm. The farm itself would aspire to agroecology methods- treating the farm as an ecosystem that plays a positive part in our global biosphere. Much of this will revolve around the health and nutrition of the soils, as without this essential element growth of nutritional crops cannot be produced. Engaging communities in composting methods to produce food here and engage in the process will encourage a richer connection with how important a thriving biosphere is to our nourishment.

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Bibliography

Books

Websites

Guy Watson, Jane Baxter. Riverford Farm Cook Book: Tales from the fields, recipes from the kitchen. London, Fourth Estate, 2008.

Campaign to protect rural England.

The future of farming post Brexit- a foreign country. Accessed 19 August 2018. http://www.cpre.org.uk/ magazine/opinion/item/4794-thefuture-of-farming-post-brexit-a-foreigncountry?gclid=EAIaIQobChMI87W6m-T43AI V6LXtCh3tnQa7EAAYAiAAEgLP5fD_BwE

Fabio Parasecoli. Bite Me: food in popular culture. Oxford, Berg, 2008.

Carlo Petrini. Slow Food: the case for taste.

New York, Columbia University Press, 2001.

Dan Barber. The Third Plate: field noted on the future of food. Great Britain, Little, Brown, 2014.

Yuval Noah Harari. Sapiens: A brief history of humankind. London, Vintage, 2011.

Joanna Boehnert. Design Ecology Politics: towards the Ecoscene. London, Bloomsbury, 2018.

Colin Tudge. Six Steps Back to the Land: why we need small farms and millions more farmers. Cambridge, Green Bools, 2016.

Collins Gem. Food for Free: a fantastic feast of plants and folklore. London, Harper Collins Publishers, 2004.

Bryan McDonald. Food Security.

Cambridge, Polity Press, 2011.

CJ Lim. Food City. New York, Routledge, 2014.

Charlie Horse. Restaurants of the world unities. Accessed 19 August 2018. https:// rotwu.com/the-big-board/ Community 21. Research. Accessed 14 August 2018. https://community21.org/ about/8763_research Cykelkokken. Delulxe cuisine and bike tour experience. Accessed 17 July 2018. www. cykelkokken.dk/kopi-af-welcome Dezeen, Studio Swine. Pig Truck.

Accessed 30 July. https://www.dezeen. com/2010/11/09/pig-truck-by-studio-swine/ Eurostat. Agriculture statistics family farming in EU. Accessed 19 August 2018 http:// ec.europa.eu/eurostat/statistics-explained/ index.php/Agriculture_statistics_-_family_ farming_in_the_EU Farmers Weekly. Exclusive survey reveals 58 % farmers back EU exit. Accessed 19 August 2018. https://www.fwi.co.uk/news/ eu-referendum/survey-reveal s-58-farmersback-eu-exit Ian Walden. Street Histories: Trafalgar Street.

Accessed 17 August 2018. http://www. mhms.org.uk/content/trafalgar-street Marije Vogelzang. Eat Shit. Accessed 21 August 2018. http://marijevogelzang.nl/ vision/ Mike MeirĂŠ. The Farm Project. Accessed 1 August 2018. http://meireundmeire.com/ the-farm-project-milano

NFU. Brexit News. Accessed 17 August 2018. https://www.nfuonline.com/news/generalelection-2017/general-election-2017-rhpanel/brexit-news/ Gov.UK. Innovation Funding. Accessed 19 August 2018. https://apply-for-innovationfunding.service.gov.uk/competition/ search?page=0 Gov.UK. Rural Development Programme For England. Accessed 18 July 2018. https://www.gov.uk/rural-developmentprogramme-for-england Gov.UK. Social Enterprise. Accessed 28 July 2018. https://www.gov.uk/set-up-a-socialenterprise Peoples Architechture. PIDO Bike. Accessed 30 July 2018. http://www.peoplesarchitecture.com/pao/en/project-detail/14 River Cottage. About us. Acessed 07 August 2018. https://www.rivercottage.net You Gov UK. How Britain Voted. Accessed 17 August 2018. https://yougov.co.uk/ news/2016/06/27/how-britain-voted/

Radio Beatrice Fenton, Anna Hill. Farming Today.

26 podcast episodes available. BBC Radio Four. 3 June – 21 August 2018. https://www. bbc.co.uk/programmes/b0bfx56v

Fig Reference 1.

Alison Rees. 2018. Gower, South Wales. Jpg 2.

Alison Rees. 2018. Gower, South Wales. Jpg 3.

Alison Rees. 2018. Gower, South Wales. Jpg 4.

Alison Rees. 2018. Gower, South Wales. Jpg 5.

Alison Rees. 2018. University of Brighton, East Sussex. Jpg 6.

Alison Rees. 2018. University of Brighton, East Sussex. Jpg 7.

Alison Rees. 2018. University of Brighton, East Sussex. Jpg 8.

Alison Rees. 2018. University of Brighton, East Sussex. Jpg 9.

Alison Rees. 2018. University of Brighton, East Sussex. Jpg 10. Alison Rees. 2018. Gower, South Wales. Jpg 11. Cykelkokken. 2018. Copenhagen.

Copied www.cykelkokken.dk/kopi-afwelcome 12. Cykelkokken. 2018. Copenhagen.

Copied www.cykelkokken.dk/kopi-afwelcome 13. PIDO. 2016. Seoul, Korea. Copied http://www.peoples-architecture.com/ pao/en/project-detail/14 14. PIDO. 2016. Seoul, Korea. Copied http://www.peoples-architecture.com/ pao/en/project-detail/14 15. Marije Vogelzang. 2015. Milan, Italy. http://marijevogelzang.nl/portfolio_page/ eat-shit/ 16. Marije Vogelzang. 2015. Milan, Italy. http://marijevogelzang.nl/portfolio_page/ eat-shit/ 17. River Cottage. England. 2018. https:// www.rivercottage.net/about 18. River Cottage. England. 2018. https:// www.rivercottage.net/about 19. Mike Meire. Milan, Italy. 2006. https:// meireundmeire.com/the-farm-projectmilano/ 20. Mike Meire. Milan, Italy. 2006. https:// meireundmeire.com/the-farm-projectmilano/ 21. Studio Swine. 2010. https://www. dezeen.com/2010/11/09/pig-truck-bystudio-swine/

22. Studio Swine. 2010. https://www. dezeen.com/2010/11/09/pig-truck-bystudio-swine/ 23. Alison Rees. 2018. Gower, South Wales. Jpg 24. Alison Rees. 2018. Gower, South Wales. Jpg 25. Alison Rees. 2018. Werks Central, East Sussex. Jpg 26. Alison Rees. 2018. Werks Central, East Sussex. Jpg 27. Alison Rees. 2018. Werks Central, East Sussex. Jpg 28. Alison Rees. 2018. Werks Central, East Sussex. Jpg 29. Alison Rees. 2018. Werks Central, East Sussex. Jpg 30. Alison Rees. 2018. Werks Central, East Sussex. Jpg 31. Alison Rees. 2018. Werks Central, East Sussex. Jpg 32. Alison Rees. 2018. Werks Central, East Sussex. Jpg All drawn images- Alison Rees. 2018.

Illustrator PDF files.

Participents Consent

Networking

BrIghton and Hove Food Partenership

River Cottage

Alison Rees Ma Sustainable Design Master Module ADM07 University of Brighton 2017/18 https://alirees4.wixsite.com/alisonreesdesigns/al-i-cart