As the population and occurrence of natural disasters both continue to rise, we begin to see the extreme vulnerability of our edible infrastructure. Loft buildings are one of the most popular structural types in New York City. Their large open spaces and generous ceiling heights have made them desirable for residential use. While this creates favorable living conditions, it ignores the buildingsâ€™ original purpose. By creating a mixed use residential/industrial/agricultural collaboration and applying the strategies of vertical food production in conjunction with the process of natural ecosystems, once disused mercantile buildings can be reused to produce sustenance for their inhabitants and the surrounding community. The waste from one activity will become the food for another, activating a living system within the urban fabric.
Whole Building Divided Into Equal Parts:
Whole Building Divided Into Programmatic Needs:
Heating & Cooling
Program dispersed throughout: building: Light
850 degree steam
Bakery Spent barley
Spent barley Spent barley