Urban Regrowth - Bringing Fresh Food, Farming, and Fine Dining to Detroit (PART 1)

Urban Regrowth: BRINGING FRESH FOOD, FARMING, & FINE DINING TO DETROIT Lauren Siatczynski, INDS-470, Professor D.J. Caudle, Fall 2020

Table of Contents: Idea Mapping

4

User Journeys & Personas

40

Case Study Analysis

6

Precedent Studies

47

Project Proposal

11

Site Analysis

54

Research Methods & Data Collection

17

Building Analysis

61

Literature Reviews

22

LEED Analysis

67

Client Selection and Analysis

25

Programming

69

Typology

28

Concept

75

Users

34

Adjacencies

79

User Research

36

Schematic Floor Plans

90

Idea Mapping THOUGHTS & CONSIDERATIONS

There are many thoughts and considerations that must be evaluated when designing an urban farm, but this increases drastically when considering the City of Detroit. Urban farming affects many aspects of the community fabric. Not to mention with the ever growing need for sustainably-run companies, even more factors must be considered to ensure a streamlined process that is as good for the planet as it is for the community.

The first step is eliminating the possibility of waste in all regards: water, food, packaging, and energy, which are all integral elements in creating the most effective urban farming scenario.

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Idea Mapping Fish Growing outdoors

Games

Events

Patio/Pavillion

Revive community

Social

Local

Outdoors Less travel

Preserved freshness

Aquaponics

Detroit

Local gathering

Media

LED lights

COMMUNITY

Aeroponics

Rooftop Gardening

Rain water collection

Hydroponics

Vertical Farming

Indoor/Outdoor

TECHNIQUES

Carbon footprint

Urban Farming

Paper board

Bio plastic

Composting

Markets

Donating/selling compost

LOW WASTE Eliminating food waste

Eating all parts of plants

Donating excess to those in need

Children

Education

Other goods

PROFITABILITY

Moving toward zero waste Eco packaging

Volunteers Employees

SUSTAINABILITY

Biodegradable

Filtration

RESTAURANTS What should be grown?

365 day varieties

Seasonal

Fine Dining

Boutique Market Special produce for restaurant use

Produce only

Blue Hill

Chez Panisse

Avid home chefs

Selling to other local restaurants

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Case Study Analyses UCHI & BRASSERIE 2050 RESTAURANT

Selecting case studies for this project proved to be a challenge, as not many restaurants do their own farming and even fewer have gotten involved with vertical or urban farming. This can generally be attributed to the fact that chefs are not farmers and farmers are not chefs. To marry cooking and growing is a challenge for a restaurant and something that many may call impractical, as there now has to be two sets of workers: the growers and the chefs. Although this requires twice the man power, it also creates twice the opportunities for the community. Jobs, produce, and revenue are all brought to a community in an accessible manner. With the right people and the desire to create local, sustainable, and refined cuisine, farming, restaurants are most definitely a possibility, and one that should be considered for the sake of our communities and our local food economies.

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Case Study Analysis

UCHI - DENVER, COLORADO ARCHITECTS: TRES BIRDS WORKSHOP YEAR: 2019 Uchi is a Japanese restaurant that is topped with a greenhouse which contains soilless vertical growing towers. The building is a part of mixed-use development that also contains housing and commercial space. Uchi’s mission is to use fresh ingredients in ways that defy expectations.

Visible Innovation – The transparency of the glass allows

individuals outside to see how plants are grown. That the three peaks atop of the structure create a glowing beacon at night which attracts attention. This appears to be successful, as it attracts attention to the innovation of the vertical growing towers.

Growing Towers - The soilless growing

towers are very unique in design because they allow for plants to be grown very densely and they are cylindrical. More often than not, vertical farming is done by growing plants on flat planes that are then stacked, so this unusual approach is noteworthy. The restaurant reveals very little about how they grow, and this appears to be a missed opportunity for a more dynamic patron experience.

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Agricultural Interaction – The user can see the greenhouse above

through a skylight. This detail is beautiful and well thought out.

That being said, the user interaction with the agriculture is very minimal which seems odd for a restaurant that is pioneering such an innovative concept. This disconnect between user and agriculture could be improved upon for a more food-driven experience.

Unique Applications – Special glass bricks were made and installed to

create a beautiful light effect in the space. These bricks make for a unique interior design experience, but the space seems to lack a connection to the agriculture above. Creating a stronger dialogue between these two spaces could not only make for a more unique interior but a more experiential dining experience. That being said their material use seems very intentional in telling their mission of using normal items in ways that defy expectations.

Cultural Emphasis – There is a large significant emphasis on Japanese

interiors in this part of the restaurant, which proves to be effective in creating a restaurant interior that honors the cuisine that is being celebrated. The use of assorted lighting creates a desirable ambiance throughout the space which is effective in improving the user dining experience.

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Case Study Analysis

BRASSERIE 2050 RESTAURANT - THE NETHERLANDS ARCHITECTS: OVERTREDERS W YEAR: 2018

By the year 2050, there will be 10 billion people to feed on this planet and the mission behind this popup restaurant is to bring awareness to the need for sustainable eating habits.

They have dishes like “no waste� bread made from potato peels and steak tartare with 50% less meat.

Visible Technology - Positioning vertical farming shelving with LED lighting on the outside of the

pavilion is a novel and appealing idea to make an impact while serving their message of sustainable eating. Although this growing method is effective, Brassarie 2050 only grows herbs; however, it would have been more compelling if they also grew lettuce and other leafy greens.

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Zero Waste – All elements used to construct the pavilion

are intended to be a part of a circle economy so that no resources are wasted. Urban agriculture is associated with many other topics such as sustainability, food waste, and the zero-waste movement. Considering the interrelationships, it is effective to represent those corresponding messages in the built environment to make the project more thoughtful and eye opening.

Agricultural Interaction – The pavilion has vertical farming shelves for growing herbs, but they also

hang onions, garlic, corn, and wheat from the pavilion which creates a connection with the user and the food. This connection is important for any restaurant, but especially so when the goal of the restaurant is to emphasize mindful and sustainable eating. The user is able to come in contact with the food before they eat it. This seems to be effective at bringing the food and people together as well as an aesthetic element.

Kitchen Integration – The kitchen is in a wooden

shed-like structure and is connected to the pavilion. Although their intention of keeping the kitchen visible and linked is good, it was not executed in an effective manner because of the location on the plan as well as how it relates to the table orientation.

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Project Proposal

REFINING & SOLIDIFYING THE IDEA When it came time for refining my idea, it was crucial to have this project strongly connect with the fabric of Detroit. Mabel Gray was selected to act as the client for this project because it highlights the growth that the Detroit food scene has experienced within the past few years. Since the project is also acting as a market, it was necessary to consider how this would affect the community in terms of being a new source of providing fresh food. All considerations are made with the city and the community in mind and focus on how a development like this could act as a positive force of change within a city that is getting back on its feet.

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Project Proposal

URBAN REGROWTH: BRINGING FRESH FOOD, FARMING, AND FINE DINING TO DETROIT WHAT IS IT?

INNOVATION

The project entails a restaurant that also includes a market and, most importantly, as an urban farm. The mission is to combat food deserts and provide a new dining experience for Detroit’s very lively food scene. This farm would provide the neighborhood with local and boutique produce that can be grown 365 days a year due to the climate-controlled facilities, which allows produce to be easily accessible and affordable. This also acts as an education center for children to become educated about where their food comes from, how it is harvested, as well as introduce them to all of the beautiful, healthful foods they can eat.

This facility is innovative because it attempts to address several of Detroit’s issues.

First, the site is an old home built in 1898 which was designed by Louis Kamper, an influential architect in Detroit, who designed other structures such as Book Tower, The Water Board Building, The Col. Frank J. Hecker House, The Louis Kamper House, The Austin E. Morey House, and The Washington Boulevard Building. Using this building as the site preserves old Detroit and gives it a new life during this current rebirth.

Furthermore, this also acts as a sustainable choice. Second, this building is currently vacant, which is a significant issue throughout the city and occupying this property makes for a safer community. Third, much of Detroit qualifies as a food desert. Having a market near a residential neighborhood will provide fresh healthful food for the community and it can help impact eating habits of these individuals. Fourth, this project acts as a revenue generator for the city and creates a variety of local jobs near a residential area.

CLIENT

USER GROUPS Young Professionals & Baby Boomers

These groups would be inclined to use this facility as both a restaurant and a market place.

Local Residents

Local residents would mostly use this facility as a market that provides freshlygrown produce 365 days a year.

Children

Children would use the farm as an educational facility to learn about growing food and healthy eating.

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Project Proposal BUILDING & LOCATION

The original home, designed by architect Louis Kamper, is two stories and has a full height attic space which would function as storage or for other back of house needs.

The annex was added onto the home in 1966 has two stories and a flat roof which could make for rooftop gardening.

Location

The building is located in an urban area in Detroit, MI on 1.28 acres with views of the Detroit River and Canada. This area would be appropriate for a restaurant of this nature allowing for either outdoor patio seating or even as an overflow space for gardening. Belle Isle, one of Michigan’s state parks, is a high traffic attraction in Detroit that is only a few-minutes walk away from the site. This location is well suited for this project because it is in a moderately-high traffic area and is near several Detroit attractions, making it a great opportunity for development of a public project.

Square footage - 22,304 (including the attic space)

ISSUES FOR THE INTERIOR Preservation

Making the most of the existing architecture and interior so that it honors the past, but feels fresh much like other Detroit restaurants.

High Traffic

Being located near a high traffic area may create more noise which may not be desired.

Connection

Keeping connection to the farm without letting individuals inside as this poses a biosecurity threat.

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Project Proposal PROGRAM

Mabel Gray

CUSTOMERS

EMPLOYEES

Kitchen

Bathroom

Locker Space

Farming Space

Offices

Packaging Space

EDUCATION

Classroom

Market

Reception

Main Dining Room

Produce

Bathroom

Transition Room

Other Goods Storage

Walk-in Refrigerator

Bathroom

Bar

Private Dining Rooms

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Project Proposal RESEARCH What are the possibilities for research?

Possibilities for research include food deserts in low income areas of Detroit, correlations between food deserts and overall health (including physical, mental, etc.), and vertical gardening indoor, and the most effective and advanced methods for growing in the urban environment.

Has this topic been investigated before?

Food deserts in Detroit have been greatly studied by many academics; thus there is a significant amount of literature written about these communities and how they have adjusted to this way of life as Detroit declined in the past. There is a relatively large amount of community gardens in Detroit, but these are limiting as they are managed by members of the community and can only be used seasonally. Generally, people can use the garden if they pay a fee to acquire a plot, but this also requires a knowledge of gardening and time for

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Project Proposal OBJECTIVES

Determine the newest and most improved method for vertical farming and how this would increase production versus a traditional farm.

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Strategize solutions (via design) in which locals are enticed to utilize the market as a resource.

Provide a history on Louis Kamper and his historic significance to Detroit.

Find any other history on the building to justify its importance to the Detroit landscape.

Speak with urban farmers to gain a better understanding and knowledge base on how to design a successful space as well as their views on a facility like this and its impact on the community.

Assess how minimizing food waste could be incorporated into with the project.

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Research Methods & Data Collection

HEARING FROM THE SOURCE & MORE

My research and data collection started with watching, Hearts of Glass, a documentary film about a high-tech urban farming complex in Wyoming that employs individuals with mental disabilities. Growing and harvesting food is an activity that can be enjoyed and perfected by all individuals. No matter the individual, all people need food, love food, and they should know where it’s coming from and how it’s brought from farm to table. Later, I spoke with Jeff Adams, the former owner of Artesian Farms, a vertical farming company in Detroit that specialized in growing basil. After that, I spoke with Simon Yevzelman the Leader of Biosecurity from Planted Detroit, the company that purchased Artesian Farms. Yevzelman explained what it’s like to operate an urban farming complex, their strategy to bring boutique varieties to Detroit, and the impact that they have had on the community.

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Research Methods VIDEO ETHNOGRAPHY

INTERVIEWS

This method allows me to view the architecture of the space as well as the farming system. I personally would have preferred to conduct an observation, but given the circumstances of COVID-19, conducting an observation inside a vertical farming complex in Detroit is not possible at this time.

An interview is an effective method because it allows me to gain tailored information for my project by ask a person with experience in the specific field of urban agriculture. This also allows me to ask design questions as well, hear from a firsthand user to improve my program or to create specific design solutions based on the area etc.

Why this method?

How does this fit with questions you are trying to answer?

This method fits in with questions I am trying to answer because the film showcases Vertical Harvest farming complex in Wyoming that uses very advanced Dutch growing carousels, which are some of the most advanced technologies for urban farming.

What type of answers do you hope to gain from this?

Answers I hope to gain from this documentary include insight into the daily life on an urban farm as well as the struggles that take place when creating a start-up business.

I also think it will benefit me in terms of design and allow me to analyze the amount of work that goes into keeping the plants in top shape for harvesting.

Why this method?

How does this fit with questions you are trying to answer?

This fits in with questions I am trying to answer because it allows me to directly address the person who is most experienced in the field and the location.

What type of answers do you hope to gain from this?

From this interview, I hope to gain insight on my specific areas of interest in vertical farming in Detroit, who is buying their product, sustainability, farming set up and design considerations.

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Video Ethnography

HEARTS OF GLASS, DIRECTED BY JENNIFER TENNICAN

Site & Business Model

The site is located in Jackson, Wyoming next to a parking garage on slightly over 1/10th of an acre. $ 3.8 million dollars were raised to fund the Vertical Harvest hydroponic greenhouse project. The building is a machine; thus it needs to be working properly to produce the maximum output. Vertical Harvest produces over 100,000 lbs of produce a year.

They have a culinary circle of 12 restaurants and stores that they provide their food to along with a small retail space in their own building. These 12 businesses invested in Vertical Harvest when it was in the startup stage and Vertical Harvest now provide these businesses with food weekly.

Technology & Sustainability

Farming Setup

On 1/10 of an acre, they are able to produce the amount of food that would be grown on 5 acres of traditional soil-based agriculture. Along with that, to use 90% less water than conventional farming due to water recirculation in the farming system.

High-tech Dutch growing carousels are used, and this allows the plants to travel on a vertical track which encourages air circulation. This is also very beneficial because each row of plants can be lowered down to the level of the person, unlike traditional shelves, and this can reduce injuries.

Vertical Harvest utilizes a computer system called Priva. With Priva, they are able to control the climate of the greenhouse to be best suited for the plants they are growing. They also use high-pressure sodium and LED lights for growing purposes.

Vertical Harvest uses hydroponics to produce food.

This growing method requires the plant to absorb nutrients through water instead of the soil.

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Interview #1

JEFF ADAMS, FORMER OWNER OF ARTESIAN FARMS What demographic bought the most of your product? Did you have any contracts with local restaurants or grocery stores?

Artesian Farms’ target demographic was people who were interested in a unique product that was of higher quality. This means individuals with a higher income were who they were selling to the most. They also sold wholesale at higher-end boutique stores, such as Busch’s in Ann Arbor, MI, Whole Foods, and, Westbourne Market. They sold product in 62 retail stores in Southeast Michigan as well as in 6-7 restaurants. Adams mentioned that he thinks stores will eventually start to grown their own food.

What products are most successful in the market?

Basil was so successful that they started growing it full time.

Artesian Farms had a very special method for growing basil which allowed the leaves to be very large compared with what is found at the grocery store. Originally, they were also growing lettuce, kale, and other herbs. But by specializing in basil, they didn’t have to compete with larger lettuce companies. He didn’t have any experience with growing micro greens, but he thought that would be very profitable to grow.

What challenges have you faced while developing your farming set up? Did you have issues with climate control or any fungi or mildew?

Human resources was the biggest challenge along with having employees show up on time and in a professional manner. This company allowed local youth to have a safe place to work and make a good paying wage of $13-14 an hour. He also commented that getting the city approval for the project was challenging.

They also used a vacant facility from the 1960s. Also, Adams tested lights and found ones he liked, and he didn’t face any issues creating the farming set up. Though they did change the

type of lights to produce more yield since the racks could then be closer together. They didn’t have any issues with fungi or mildew. In the beginning of growing, sometimes they would get aphids and thrips, but they were able to get rid of them easily.

In your facilities, what would you have changed about the design?

What are your most/least used spaces?

Adams said that if he could have changed anything about the space it would have been just to have more space.

Specifically, more space between units, as well as and improved environmental system (heating and cooling) for climate control within the building. He estimated that the space was roughly 7,200 sq. ft. in total and that 4500 sq. ft. was being used for growing and 800-900 sq. ft. was being used for packaging.

to be created which paid with a wage higher than minimum wage, which can be hard to find for jobs with similar levels of skill.

Do you grow the same varieties 365 days a year or do you grow things seasonally?

They grew 365-day varieties and nothing seasonal because they became comfortable and good at growing a few select items. Later, they decided to just grow basil because it was so profitable and easy for them to grow, especially since it only takes 8 weeks from seed to sale.

How is this type of farming more sustainable? Do you have any statistics as to how much more effective this is than traditional farming?

This farming is more sustainable than traditional farming because it uses 90% less water than traditional growing. Water temperature is a crucial factor to the success of hydroponic agriculture. They used Detroit water because it is known for its high quality, so they didn’t have to add many nutrients to it. Air flow within the building was also crucial to the success of the plants. The one factor that it wasn’t as sustainable was electricity usage, as the bill was very high.

What was the impact of this facility on the community? What was some of the positive feedback you have heard about the business?

People loved the product, but they also loved the story and the company mission to uplift a Detroit community. The company wanted to employ people not technology. This allowed for jobs

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Interview #2

SIMON YEVZELMAN, LEADER OF BIOSECURITY AT PLANTED DETROIT What demographic buys most of your product? Do you have any contracts with local restaurants or grocery stores?

The current demographic of people who are buying our products are health conscious and often are vegan or vegetarian, as none of the composed meals we make contain any meat or animal products. Our target demographic is people with dual income and no kids. This quality of product comes at a cost. Before the pandemic, 95% of what was being grown was being sold to restaurants, but now with the COVID-19 pandemic, they are working to become involved in wholesale as well as working with local institutions.

What products are most successful in the market?

The success of the product has to do with the specific consumer they are trying to sell to. When working with restaurants, micro greens are the most successful because they are very delicate.

When they travel long distances on a truck, their quality and freshness decrease rapidly making a local product more desirable.

Average consumers mainly purchase lettuces; the most popular being the Mixed Baby Greens. Since the pandemic, they have also started making salad kits. Their Southwest and Moroccan salad kits have been hits and have begun to out-sell plain lettuce. They only have experience growing leafy greens and have not tried to grow other plant such as tomatoes. The hydroponic system necessary for leafy greens is different than that for other plants.

What challenges have you faced while developing your farming set up? Did you have issues with climate control or any fungi or mildew?

There were no issues with developing the farming set up because the individuals of Planted Detroit have studied subjects related to this; thus, making their setup very strategic and knowledge backed. The most important thing to consider to prevent fungi or mold is biosecurity. Boots should be changed when entering

the growing area and they wear PPE to ensure nothing from outside is being brought into the growing area.

In your current facilities, what would you change about the design?

What are your most/least used spaces?

The nursery is the most used space. Design of the space is based on many factors. People from the outside can’t come into the nursery because this poses as a threat to the biosecurity.

How is this type of farming more sustainable? Do you have any statistics as to how much more effective this is than traditional farming?

This farming is most definitely more sustainable as land is saved, water is saved, there are no pesticides or herbicides, and there is substantially less travel as the produce is sold locally. The only factor that is not as sustainable is that the electricity usage is very high. This way of farming is much safer than traditional farming. In recent years, there have been lots of issues with E. coli and lettuce being grown in California, but there are no worries of that with indoor farming. Decreasing travel distance from thousands of miles to only a few blocks makes a huge impact on the quality of the produce.

contributes to why Detroit is historically underemployed.

Do you grow the same varieties 365 days a year or do you grow things seasonally?

The varieties that we grow do change seasonally based on the outdoor temperature as this affects the indoor climate and impacts what we are able to grow.

You mentioned there is construction in the building currently. Is this for agricultural purposes or for design purposes?

In this renovation, there is going to be an additional 1400 sq. ft. of growing space added. Steel insulated panels are being added to the building, and this is going to take roughly one year.

What has the impact of this facility been on the community? What is some of the positive feedback you have heard about the business?

The impact we have had on the community is that we are able to provide jobs and to develop employees’ skills for a career.

Understanding hydroponic growing is a valuable life skill that can make for a successful career outside of Planted Detroit.

This also educates individuals on what it’s like to work in a food processing facility which is important as there will always be food farmers and food processing. Many large corporations have not invested in Detroit to provide training and resources and this

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Literature Reviews EXPERT STUDIES & INFORMATION

Finding the proper case studies, articles, and journal entries that specifically analyzed Detroit was a challenge. That is when using the Michigan State University Library databases became necessary to find studies that were conducted with Detroit in mind. Much of this data is focused on food deserts, consumption habits, and accessibility to fresh food in Detroit. This is important to analyze because data that is location driven will contribute to a project that is more mindful and ultimately more successful. Several case studies and articles on vertical farming were reviewed to comprehend the positive impacts and best practices to design the most effective farm in terms of both production and sustainability.

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Literature Reviews Besten, J. D. (2019). Vertical Farming Development; the Dutch Approach. Plant Factory Using Artificial Light, 307–317. https://doi. org/10.1016/b978-0-12-813973-8.00027-0

Jasper den Besten, a member of the Horticulture Department at HAS University of Applied Sciences in The Netherlands, discusses the vast ways the Dutch have explored vertical farming, as well as the curriculum that they have taught at different universities across The Netherlands (pg. 313).

Although the Dutch have been growing hydroponically for generations, they only got their start with “plant factories” using artificial lighting about a decade ago (pg. 307). Moreover, the Dutch have become self-sufficient with non-tropical horticultural products (pg. 307). In fact, the first time vertical farming was used in The Netherlands was in the 1950’s for mushroom production (pg. 308). Besten also discusses how produce from a vertical farm is generally not cheaper than greenhouse production because of the cost of equipment; this is especially challenging in The Netherlands where produce is inexpensive (pg. 309). The advantage of vertical farms is that they are able to produce niche products for local markets in a sustainable system unlike before (pg. 309).

George, A. (2020). Roof Gardens to Vertical Farming. Encyclopedia of Renewable and Sustainable Materials, 199–204. https://doi. org/10.1016/b978-0-12-803581-8.10706-4

Author Abraham George explores why many people are now pursuing vertical farming instead of rooftop gardening. He also compares extensively soil-based agriculture versus soil-less agriculture (pg. 203). Vertical farming is more effective than rooftop gardening at overcoming the scarcity of land because it is able to produce more per acre. Although rooftop gardening isn’t using land, it is producing the same quantity of food as traditional agriculture (pg. 202). A few of the key arguments George states for vertical farming relative to soil-based agriculture are that there is much less nutrient loss, less manual labor, constant production, and the ability to create the perfect environment for plant growth (pg. 201 & 203).

Izumi, B. T., Zenk, S. N., Schulz, A. J., Mentz, G. B., & Wilson, C. (2011). Associations between Neighborhood Availability and Individual Consumption of Dark-Green and Orange Vegetables among Ethnically Diverse Adults in Detroit. Journal of the American Dietetic Association, 111(2), 274–279. https://doi.org/10.1016/j. jada.2010.10.044 This study compares the availability of dark green and orange vegetables with their consumption in three ethnicallydiverse neighborhoods in Detroit. This study that eating behaviors are complex and can be affected by individual as well as social, physical, and environmental factors (pg. 274).

Additionally, us that nutrition education is an important factor which contributes to improved diet (pg. 278). The goal of this study was to analyze the “observed” availability of dark green and orange vegetables and see how this impacted consumption, as the true availability can not be determined. People can travel outside of their food neighborhood, eat frozen vegetables, and shop at farmers’ markets which were not included in this analysis (pg. 275 & 277). One finding is that residents living in neighborhoods that had more than two supermarkets that carried over five types of dark green or orange vegetables had higher consumption rates than those who lived in areas with no stores carrying over five varieties. This suggests that living in a neighborhood with increased access to these foods will lead to increased consumption (pg. 276).

LeDoux, T. F., & Vojnovic, I. (2013). Going outside the neighborhood: The shopping patterns and adaptations of disadvantaged consumers living in the lower eastside neighborhoods of Detroit, Michigan. Health & Place, 19, 1–14. https://doi.org/10.1016/j. healthplace.2012.09.010 LeDoux and Vojnovic analyze the shopping patterns of individuals living in neighborhoods in the lower eastside of Detroit. They analyzed the average stores types people visited and how many times per week they went to the store based upon their annual salary. Through their mailed survey, they were able to determine that people will travel outside of their neighborhood (four-mile radius) to larger big box stores even when there are stores closer to them. This is attributed to cultural, social, and economic issues (pg.11). Also, throughout all salary groups, local grocery stores had the most visits especially amongst older populations.

Moreover, diet does not necessarily improve when healthier food is more readily available, meaning that the surrounding food environment does not impact at which stores individuals shop.

This is partially attributable to the large number of fast food restaurants located within the lower eastside neighborhoods, as these may be viewed as “more important” than stores when it comes to dietary intake. The overarching finding is that the “lack of grocery stores” is not as severe as people assume. The issue that most directly faces these people is that they travel outside of their neighborhood/food environment to purchase their food staples (pg.11).

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Literature Reviews LeDoux, T. F., & Vojnovic, I. (2014). Examining the role between the residential neighborhood food environment and diet among low-income households in Detroit, Michigan. Applied Geography, 55, 9–18. https://doi.org/10.1016/j.apgeog.2014.08.006 In this article, LeDoux and Vojnovic study the relationship between the food environment in which people live and the diet of individuals living in low-income households in Detroit. They once again mailed a survey to homes within the neighborhoods they were looking to study. They found that individuals who lived near independent full-service grocery stores ate more fruits and vegetables than individuals who did not (pg. 11). A key factor to consider is that preferences and eating habits are learned behaviors and this can lead to lifelong outcomes (pg. 10). Education level also is a factor in consumption habits; individuals with a higher education level drank less soda and juice than individuals with a lower education level (pg. 13). Other factors that contributed to an individual’s consumption habits were age, amount of exercise, proximity to fast food locations, and sex (pg. 13). However, these other factors do not have as much impact and can be altered by people shopping outside of their food environment since the composition and quality of a store is more important than proximity (pg. 15). Consequently, that is why so many individuals purchase their groceries in the suburbs of Detroit and not within their neighborhood food environment (pg. 15 &16).

Romeo, D., Vea, E. B., & Thomsen, M. (2018). Environmental Impacts of Urban Hydroponics in Europe: A Case Study in Lyon. Procedia CIRP, 69, 540–545. https://doi.org/10.1016/j. procir.2017.11.048

In this case study, several members of The Department of Environmental Science at Aarhus University in Denmark analyzed the environmental impact of vertical farming as compared with heated greenhouses and open field cultivation in a temperate climate (pg. 541). (The climate is important to note as this can greatly affect the effectiveness of certain farming methods.

The temperate climate analyzed here is similar to what would be experienced in Detroit.) Various positive impacts such as shortening the food supply chain, reducing emissions of greenhouse gases, microclimate improvements, and stress reduction are mentioned along with the physical data set (pg. 540). One highlight of vertical farming is that “Since the fertilizers are not lost through the soil, but remain available to the plants thanks to the recirculation of the water, we assumed fertilizers emissions to be zero” (pg. 541). This means that the overall emissions for vertical farming are much less than that of open field cultivation. Furthermore, reduced water use and loss during transport for vertical farming were also benefits of vertical farming compared with both heated greenhouses and open field cultivation (pg. 543 & 544). The researchers conclude that high yields and efficiency make vertical hydroponic farming the most effective for temperate climates. That being said, energy use can be significant because of the LED lights and the need for climate control inside the building. Utilizing renewable energy resources would make this even more environmentally friendly (pg. 545).

Sharathkumar, M., Heuvelink, E., & Marcelis, L. F. (2020). Vertical Farming: Moving from Genetic to Environmental Modification.

Trends in Plant Science, 25(8), 724–727. https://doi.org/10.1016/j. tplants.2020.05.012

In this article, Malleshaiah SharathKumar, Ep Heuvelink, and Leo F.M. Marcelis discuss the basics of vertical farming, and they cover the importance of photobiology, thermomorphogenesis, hydroponics, and breeding and genetics.

They mention how vertical farming offers the opportunity to shorten the generation time and allows for multiple crop generations per year due to speed breeding, but this means that tip burn and other growth-related issues can be of concern (pg. 727). Also, the article focuses on lighting which, other than water temperature and nutrients, is the most important factor to successful urban farming. There are multiple approaches to lighting, but the two main methods that are discussed are dynamic lighting and continuous lighting (pg. 724 & 725).

Dynamic lighting is when light color and intensity is controlled by exploiting the circadian clock, but this can be challenging to perfect for different plants (pg. 724 -725). The other method discussed is continuous lighting which is used to maximize photosynthesis by leaving lights on for 24 hours, but this can also damage plants metabolism (pg. 725). Regardless of the light type, determining the correct amount of light can be a challenge. Their last point is about the ability to control plants’ attributes with the precise control of physiological and developmental processes.

This is allowed by the management of growth conditions in a vertical farming scenario (pg. 727).

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Client Selection & Analysis

CLIENT HISTORY & BRAND IDENTITY When selecting the client for this project, there were multiple factors that had to be considered. First, it was to select an existing restaurant from the Detroit area. At this time, most businesses that are developing properties in Detroit have an existing presence in the community fabric or they are new companies that are being developed

by Detroit natives. Second, it was to find a restaurant with a cuisinedriven culture that highlighted fresh food daily. A client that was deeply passionate about using produce that is fresh, seasonal, and, most importantly, local was a given since farming plays such a large role in the project. Third, it was to find a client that already had an elevated approach to food and cuisine. A restaurant that was creating diverse and interesting food that would entice customers to make their way to this project. Unique and original food was crucial for the success of the complex as people have to be truly excited and curious by the food and come out of their way to the facility as it is not neat downtown proper. That is how I selected Mabel Gray as they meet all of these factors.

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Client Selection & Analysis SOPHISTICATED

HAND WRITTEN CONTEXT FORAGING NO MENU

FARM TO TABLE LOCAL ECLECTIC HISTORY

Hazel Park’s history and character embraces Mabel Gray as the contemporary and adventurous restaurant that it is. They frequently collaborate with other restaurants and bars in the Detroit area where they take over the kitchen for a night to bring their food to other parts of the community.

SEASONAL 2015 Mabel Gray was opened in 2015 in Hazel Park, Michigan they serve Modern American Cuisine out of a small cinder block building.

DIVERSE 2020 Mabel Gray has been a semifinalist for the James Beard Award in 2016-2020.

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Client Selection & Analysis

MISSION

What are their values or mission?

Mabel Gray acts as a renaissance of the Michigan food scene. Detroit’s food scene specifically has grown and become quite diverse in the past several years, but no one is addressing farm to table and seasonal cooking quite like Mabel Gray. The food is sophisticated, but not pretentious, and the approachable and energetic atmosphere makes for the complex contrasts which Mabel Gray is committed to.

What are their operation strategies?

butchers, and foragers.

Mabel Gray’s everchanging food and drink menus rotate seasonally to celebrate what is available at the time from local farms,

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Typology

TERMINOLOGY & SPECIFICS

There are very few restaurants that grow their own food currently, and even fewer utilizing such advanced technologies as vertical farming, but it is gaining traction. Vertical farming is what is sounds like: growing up or vertically to produce a higher quantity of food per acre than traditional agriculture. There are a lot of specifics that go into making this type of project as productive as possible in terms of program and trends.

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Typology TERMINOLOGY TOPIC

DESIGN

traditional farming, usually uses a lot of technology.

track to allow plants to have more vertical growing space, but can still be moved to the level of the grower when needed.

Vertical Farm - a farm that utilizes growing upwards to provide more food than Plant Factory - A plant factory is a closed growing system which enables a

plantsman to achieve constant production of vegetables all year around. The facility utilizes artificial control of light, temperature, moisture, and carbon dioxide concentrations.

City Farm

- a less common term used for urban farming; growing in a densely populated environment.

Dynamic Lighting- changing the spectrum and intensity dramatically (in a defined pattern) depending on the time of day or the growth stage of the plant.

Aeroponics

– technique of growing plants in a soilless system with the roots in an air or mist environment.

Growing Carousel– a Dutch piece of equipment with vessels for growing that move on a Growing Shelves

- stationary shelves that are used in urban agriculture, this is the most common type of system used.

Grow Lights – lights with the intended purpose of growing plants indoors.

Climate Control System - a computer system that accurately manages the climate of

the room in which ones is growing, analyzes CO^2 levels, temperature, and humidity to perfect the ideal climate for growing.

Irrigation - refers to the pipe system used to provide water to the plants.

Hydroponics – technique of growing plants in a soilless system with the roots in a

substrate or without a substrate directly in nutrient solution.

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Typology HISTORY

LOCATION

What other projects like this have been produced in the past?

What is the history of this type of project?

Where is this type of project typically located and why? Is it usually a city or rural area?

There are very few restaurants that grow their own food, but vertical farming has been happening since the 1950s in The Netherlands to grow mushrooms. Uchi, Blue Hill, Uncommon Ground, and Rosemary’s are all examples, but only Uchi uses high-tech farming methods to produce the food.

This type of project (urban farming) is generally located in an urban area; hence, the name urban farming. This allows for a drastically larger amount of food to be grown within the city boundaries as compared with traditional field agriculture.

Urban agriculture is also very important for cities in disrepair because it allows fresh food to be more available, as well as takes advantage of vacant buildings that are deteriorating and subsequently used for squatting.

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Typology SPACES

What types of spaces might be present in this type of project?

GROWING SPACE

There are 5 main space types for this project these include:

PACKAGING SPACE

GROWING SPACE

Seeding Area Classroom Transition room

PACKAGING SPACE RESTAURANT SPACE Reception Bathrooms

RETAIL SPACE Produce space Other goods EMPLOYEE SPACE

Kitchen Walk in Refrigerator Bathrooms

Spaces

RESTAURANT SPACE

RETAIL SPACE EMPLOYEE SPACE

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Typology TRENDS

PLANT-BASED DIETS

Plant based diets have become popular in recent years because of their health benefits along with their ability to reduce an individuals carbon footprint which is often higher due to meat consumption. These individuals may have a heightened interest in a urban farming facility because of the quality of the produce.

SMALL CARBON FOOTPRINT Sustainability is a main concern for todays society.

People who are environmentally conscious may be focused on decreasing their carbon footprint. Utilizing locally grown produce creates a smaller carbon footprint for the business as well as the individuals who consume the food because the travel distance is much more minimal than traditional agriculture.

ELECTRICITY USAGE

An issue of concern with urban farming is the large amount of electricity that is consumed to operate the farms. Technology is a major component of urban farming as lighting, climate control systems, and irrigation systems must be run for 24 hours a day.

Finding a way to minimize the amount of electricity used would be a ground breaking and make this practice even more sustainable.

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Typology

DESIGN GOALS & CONSIDERATIONS

Determine ways to use less electricity for vertical farming to make building even more sustainable

Allow individuals to feel incorporated with growing without allowing entry to the farm

Consider how this can help individuals within the community outside of just being another food source

Preserve historic elements, but cater to a new and contemporary style that suits Mabel Gray

1

2

3

4 33

Users

DETERMINING THE USER & ROLES Establishing the primary and secondary users for the space was relatively clear cut due to the fact that there is a specific set of users for each type of space: restaurant, market, and growing facility.

Although there are only six user groups in total, there would be a large quantity of each kind of user utilizing the overall space at once.

The greatest number of users would be the secondary users groups which are employees. This facility has a sense of duality as there are two major components: the restaurant and the farm and this means that it would have many more employees than either a stand-alone restaurant or vertical farm of a similar size.

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Users Diners

Chefs

Waitresses

Market Shoppers

Children (Educational Purposes)

Growers

PRIMARY

SECONDARY

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User Research

STATS & ASSESSING THE USERS

The research for this section was eye opening because it puts a lot of the issues with Detroit into context and perspective with data.

When analyzing these statistics, it is important to consider how these numbers will impact the qualities and values of the people visiting the store. Considering these factors will make for a more successful project, since all individuals visiting the space will be comfortable and feel welcome.

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User Research LOCATION: DETROIT, MI

670,031 people out of 9,986,857 people living in Michigan

of residents in Detroit, MI are women.

White

African American

52.7%

Hispanic

POPULATION

Population in Detroit, MI

Asian & Alaskan Native

RACE

Race proportions in Detroit, MI

live in Detroit.

AGE

Age proportions in Detroit, MI

25.1%

3.8%

5-18 yrs.

7.6%

10.3%

7.3%

Under 5 yrs.

13.3%

65 yrs. and older

54.3%

78.6%

19-64 yrs.

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User Research FAMILY MAKEUP

INCOME & POVERTY Median MI household income

$54,938

$29,481

Median Detroit household income

Persons in poverty

MARRIED 29.5%

19,100 families

36.4% SINGLE MOTHERS 60.1%

OTHER

39,000 families

EDUCATION

school graduate degree 80% High 14.6% Bachelor’s or higher or higher

TECHNOLOGY Homes with a computer

5.4% Other

SINGLE FATHERS 10.4% 6,763 families

79.4%

Homes with a broad band internet subscription

59.3%

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User Research VALUES

Values have been determined based on an article, What kept you in Detroit? Long time residents fill us in. by ModelD Media. They interviewed residents from Detroit and published their answers.

MUSIC

Music is deeply ingrained into Detroit’s history and culture.

From Mowtown and Blues made famous by Hitsville USA in 1959 to Jazz bars that have been open for decades, everyone loves music and bonds over the subject. The Contours, Four Tops, Funk Brothers, Jackson 5, Marvin Gaye, Stevie Wonder, Kid Rock, Eminem, Madonna, Mike Posner, and The Temptations all got their start in Detroit.

UNPRETENTIOUS

As the population of Detroit has declined, so have the conditions in the city. There is a strong movement right now to rebuild Detroit, but individuals are humble and understanding of others’ situations. People are friendly, welcoming, and are willing to help others even when strangers.

COMMUNITY

Detroiters stand by an “all in this together” mentality. There is a strong pride between individuals because they are proud to be a part of the Detroit community fabric. Even though the city is often placed on lists for being unsafe or in poverty, these factors don’t capture everything about Detroit and what it has to offer.

BIG SMALL TOWN

Detroit reached its population peak in the 1950s and has been in decline since. Although the city itself is very large at 142.9 square miles, it is normal to see people you know out and about within the city because it is often very empty compared to other large cities in America.

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User Journeys &IDENTITY Personas & ANALYZING USER NEEDS Determining the personas for this project was slightly challenging because vertical farming, although incredibly sustainable, can be very expensive due to equipment and energy costs. Although the product is superior, high costs can be a deterrent to purchasing the produce.

Accordingly, the product is likely to be attractive to people with disposable income or individuals who are deeply passionate about food, cooking, and entertaining.

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Persona & User Journey MARCO - 7 YEARS OLD

Marco is a first generation American and lives in Mexican Town in Detroit. He is in second grade and attends elementary school in the area and is coming to visit the farm as a part of his science class. Marco’s family often eats a lot of traditional Mexican food that his parents cook, but when they are not around, his grandmother will often buy fast food. Marco is interested in art, dogs, and Legos. Marco and his second-grade classmates would come to Mabel Gray to utilize the educational opportunities that are available and not the restaurant aspect of the facility.

ENTICE

Marco traveled here to attend a school field trip with his second-grade class.

ENTER When he enters he is excited to learn about vertical hydroponic growing and healthy eating habits.

ENGAGE He is entertained and satisfied with his experience and enjoys getting to try some new vegetables. He uses the classroom portion of the facility and does not interact with the restaurant.

EXIT He feels energized and is ready to tell his family about the facility and what he learned at Mabel Gray.

EXTEND Marco liked trying the new vegetables, and he wants to keep eating them at home with his family.

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Persona & User Journey ELLIANA - 22 YEARS OLD Elliana is a waitress at Mabel Gray. She is attending dental school at University of Detroit Mercy and intends to practice dentistry in the Detroit area. Elliana is focused on school but needed a job to earn some extra money. She is interested in health and starting a vegan diet.

Elliana would utilize the market purchase a variety of boutique produce that would help her move toward the vegan diet. Elliana is active on social media and she is able to post about Mabel Gray on her Instagram feed and story.

ENTICE Elliana works as a waitress at Mabel Gray because it is a new spot in Detroit but and because she is interested in trying a vegan diet.

ENTER

When she enters the space, she feels comfortable in the atmosphere.

ENGAGE

EXIT

EXTEND

Elliana manages her job well, but when the restaurant becomes busy in the evenings she can become overwhelmed.

When she exits, she feels tired but satisfied with the space and she enjoys the produce she is able to take with her. She likes having a locked place to secure her belongings while she works.

Elliana is happy with her jobs and likes the benefit of having a company support her on her journey to become a vegan.

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Persona & User Journey SEAN - 35 YEARS OLD

Sean is a young professional living in a Midtown Detroit loft with his wife; they have no kids. Sean works long hours designing cars for Ford Motor Company. He has an active social life outside of his career and visits many local restaurants and bars throughout the week. Sean is very interested in food and restaurant culture. Sean likes cooking, design, and attending gallery shows in the Detroit area. He would be interested to come to Mabel Gray to enjoy unique food in a trendy atmosphere. Instagramable moments are important to Sean and it drives his selection of restaurants and bars. He also would be interested in utilizing the market for produce when cooking and entertaining at home.

ENTICE

ENTER

Sean is interested in the ever-changing menu, atmosphere, and getting a chance to try some unique food and drinks with his wife.

Upon entering, Sean feels excited and happy with the warm and sophisticated reception.

Sean utilizes this as an Instagramable moment.

ENGAGE

EXIT

EXTEND

He and his wife mingle with other guests at the bar. They enjoy their food and the social atmosphere.

While exiting the space, Sean feels satisfied with his experience and the food he ordered. He purchases some produce on his way out to enjoy with friends.

Sean wants to return soon to dine and to utilize the market more often.

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Persona & User Journey JACK - 27 YEARS OLD Jack is a grower at Mabel Gray. He has a Master’s degree in Sustainable Aquaculture from The University of Michigan. He is involved with the community and wants to educate Detroit’s youth on the benefits of healthy eating and how food can be grown in urban environments.

Outside of Mabel Gray, he works with local community gardens to uplift the gardeners. He is interested in skateboarding, water sports, and microbreweries. As Jack is a major part of the Mabel Gray operation he would not often come to dine at the facility unless he was with his family or other relatives. As a lead grower at Mabel Gray, he consumes a lot of the produce that is grown.

ENTICE Jack works as the lead grower at Mabel Gray.

He likes that he has a positive impact on the community by teaching others about vertical farming.

ENTER

ENGAGE

EXIT

EXTEND

When Jack enters the space, he feels uplifted and as though he is in his domain.

Jack likes that he gets to collaborate with the chefs on what is grown seasonally. However, optimizing the climate control in the facility to ensure the health of the plants can sometimes be stressful.

He enjoys his job and loves that he gets to pursue his passion. He appreciates having the opportunity to bring home produce from work.

Jack often tells his friends and acquaintances about Mabel Gray and the exciting varieties of produce they grow.

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Persona & User Journey THOMAS - 53 YEARS OLD

Thomas is a Michigan native and has lived his whole life in Detroit. Thomas leads an unpretentious life. He cares greatly about the community, and he hopes to create a safe town for Detroit’s youth. Thomas now works for the City of Detroit. In his free time, he volunteers in the local elementary schools media center. Thomas is focused on investing his time and money into the community. Thomas would be inclined to support a local business and utilize Mabel Gray’s market. He does not use social media so he is not inclined to visit the facility for superficial reasons. He is invested in the mission of providing fresh food to Detroit.

ENTICE Thomas wants to support a local business and the community, so he makes purchases at the market.

This also gives him the opportunity to try new varieties of vegetables.

ENTER

ENGAGE

EXIT

EXTEND

Thomas is anticipating what boutique varieties of produce will be available upon his visit.

Thomas speaks with the employees about what is available so he is informed about what he is purchasing. He likes having the chance to taste food in the market.

Upon exit, Thomas is happy with his purchases and experience. He is enthused about what he will be able to cook within the coming week.

Thomas is pleased with the quality of the produce. He is also happy he was able to support the community, and he looks forward to going back again when he has the chance.

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Persona & User Journey SUZANNE - 65 YEARS OLD Suzanne is a retired woman from the Detroit suburbs. Suzanne is married, and her husband works in private equity. She is involved with the community and is a regular at Eastern Market where she purchases locally-grown produce for her many cooking endeavors. Suzanne has a garden of her own and she also has an apiary. She is passionate about food and culture and wants to be involved with the fabric of Detroit.

Suzanne would be inclined to come to Mabel Gray because of the sophisticated and seasonally-driven menu, as well as for the opportunity to support a small business from Detroit by purchasing produce.

ENTICE

ENTER

ENGAGE

EXIT

EXTEND

Suzanne is involved with the community and cooking, so she wants to dine with her husband at this new venue.

Suzanne is comfortable with the sophisticated and classy entrance and enjoys this type of atmosphere.

Suzanne and her husband enjoy a tasting menu at dinner, but they wish they had a more private dining experience for conversation.

Suzanne is delighted with the food, purchases produce on the way out, and signs up for a weekly order of produce from Mabel Gray.

Suzanne wants to come back for lunch with her friends, but she will be sure to reserve a space in a more private room.

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Precedent Studies OTHER PROJECTS & SIMILARITIES Much like selecting case studies for my area of study, selecting precedent studies which covered the vertical farming genre was very challenging. Accordingly, I selected buildings that were relevant to my project in at least one regard. Although only one of the projects I selected has vertical farming as part of the program, there are still valuable points to analyze from similar projects such as menu strategy, traditional farming, and food innovation.

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Precedent Studies

BLUE HILL- TARRYTOWN, NEW YORK DESIGNER: LAUREEN BARBER YEAR: 2004 Blue Hill is a two- star Michelin restaurant just 30 miles north of New York City, and they have been listed among the “World’s 50 Best Restaurants.” On the far, they grow a large amount of the food they serve and there is no menu so that they are only serving the best from the field. Blue Hill’s main mission is to bring awareness to the effect of everyday food choices. They are a popular wedding venue and also cater to off-site events.

Approach, Circulation, and Organization - Upon arrival to Blue Hill, visitors are

greeted with a peaked entrance and an abundance of plants. The complex is centralized around the main dining room where the typical restaurant experience takes place. The other support spaces surround this making it easy for events to transition from space to space. Blue Hill has a variety of banquet halls each with a unique appearance. The complex is so sprawling that there is no true hierarchy of path, besides just walking in a loop around the entire property. The spaces as are quite separated to allow privacy between events.

Program Components - There are two main categories

in the program: the guest spaces and the growing spaces. There is over 15,000 sq. ft. of indoor space that is available for guests. Aerial maps show that the growing space is equal to roughly 50% of the square footage (separate) of the large interior complex. The program contains space such as the Restaurant, the Haybarn, the Hayloft, the Courtyard, the Dooryard Garden, and of course, the Greenhouses.

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Spatial Relationships, Public vs. Private, and Surfaces – Pictured above is the room called the Hayloft. The various spaces throughout

the farm are quite separate. Even the greenhouse facility is distant from the main complex. Being out in the country allows for them to spread out without concern and the same goes for the interior spaces. Although there are private spaces in this facility, they are not pictured online making it hard to know how these spaces are separated from public spaces. The various banquet halls are separate from one another so that they can be used for different events, meaning that public spaces are private from one another. Surfaces throughout the spaces vary, but they are generally rustic and earthy feeling which is fitting for being located in a barn. Some examples of surfaces throughout the project include fieldstone, weathered wood, linen upholstery and draperies, plaster walls, and metal beams.

Arrangements & Natural Light – Furniture arrangements in various rooms are not concrete

due to the fact that they are banquet rooms, but in the picture above of the Restaurant, we can see tables placed radially around a larger serving table which would be used for events. The furniture is relatively close, which makes sense as they receive a lot of foot traffic in one day, so this allows Blue Hill to maximize sales. Natural light plays a large role in the space above as well as in the majority of the complex due to the large windows. There are even windows in the kitchen, as seen in the documentary Wasted!, a film that covers the problem with food waste in society.

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Precedent Studies TAKOI- DETROIT, MICHIGAN FIRM: UNDECORATED YEAR: 2017 Takoi is acompact (around 2000 sq. ft.) Thai Asian fusion restaurant located in an old auto shop in Detroit’s Corktown neighborhood . In 2017, they were a semi-finalist for the James Beard Best New Restaurant Award and they have received many other positive reviews. Takoi has no set menu, and the menu often changes daily based on what they have available. Food is set up in a family-style tasting experience, meaning the customers get to try some of everything that is ordered.

APPROACH

Takoi is surrounded by a twelve-foot, chain-link fence. Their desire is to be discreet and unnoticed so that the restaurant is only really known by locals.

Once through the fence, a tree-lined path guides the user to the entrance.

ORGANIZATION

Takoi’s spaces are organized in a linear fashion. Upon entry dines are greeted in the bar/reception area, from there diners move into the main dining, and at the back of the building are the bathrooms and the kitchen.

Storage is located in shipping containers on the east facade, and a DJ Booth is located at the south side of the building near the entrance.

SPATIAL RELATIONSHIPS The service spaces, the bar and kitchen, bookend the dining space which makes for a dynamic connection between staff and patron.

This also splits the space in a dynamic way which makes the small space feel larger.

PUBLIC

FURNITURE ARRANGEMENTS

Furniture in the restaurant is low to the ground and arranged radially around a large, community table with booth-style seating. The furniture in the restaurant is all very similar, as the majority of the budget for this project went to the back of house and building system needs. The bar is compact and arranged linearly.

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NATURAL LIGHT

Takoi was birthed out of an old, three-walled auto mechanic’s shop and with a relatively low budget.

This meant anything that could be salvaged had to be, also known as the three standing walls. As opposed to adding fenestrations to the walls which would have been costly and posed risk, they instead gained access to natural light through skylights in the new roof they had to build. There are six skylights which can be seen in the picture above.

CIRCULATION

The restaurant is very compact; in fact, the main dining room is only 700 sq. ft. and this was able to be done with something called a dining pan. This all-booth seating set up allows for more individuals to be seated within the space. The community table in placed in the center of the restaurant and people can walk 360 degrees around this table. The only other main path of circulation is from the front door straight to the back door. The bathrooms can be found on this path.

MATERIALS

Materials within the bar are simple and straightforward.

The majority of the budget was spent in the kitchen and building systems, so the existing concrete walls were left as is. Other materials include fluted glass, plywood floors, black paint, and booth upholstery. This is a prime example that great design doesn’t need many parts. In fact, the materials here don’t make much of an impact; it is all in the lighting.

ELEMENTS OF DESIGN

The elements of design are clear in Takoi’s design.

Repetition, unity, line, and rhythm are all present in the space. The vertical lines on the glass act as a form of repetition and line within the space, and they help draw the eye up. This is a good design choice as the restaurant itself is simple. Drawing attention to the high ceilings and skylights can add more interest and make the space feel less cramped. The space is unified through the use of one textile, which makes the space feel clean and straight-forward. Rhythm is best portrayed when walking into Takoi and seeing the entryway into the restaurant with the second glass wall. This creates depth and acts as a beacon to encourage the user to move into the space.

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Precedent Studies THE GREEN HOUSE - THE NETHERLANDS ARCHITECTS: ARCHITECTENBUREAU CEPEZED

PUBLIC

YEAR: 2018 The Green House is a 6637 sq. foot temporary building solution that focuses on being part of a circular economy. The Green House is part restaurant, part urban farm, and part office meeting space. The building is completely dismountable and can be taken apart and rebuilt elsewhere once it’s current lot has a proper building to fill its place.

APPROACH

Upon arrival to The Green House, the entrance leads straight into the restaurant space. From there, one can go upstairs to the meeting spaces or bathrooms. Overall, the program here is much simpler than that of Blue Hill or Takoi. The urban farm is also located upstairs, but that is not open to the public.

ORGANIZATION

The Green House’s organization of spaces uses a clustered approach on the ground floor. The dining room is the full length of the building, and the supporting kitchen spaces run on the other side of the building. On level one, the rooms are organized radially around the double height space. This allows for views to the restaurant from all of the meeting rooms. The stairs are located in a central location on the plan.

PROPORTIONS

Roughly 55% of the ground level is dedicated to dining space while the other square-footage is all dedicated to kitchen and back of house needs. Around 30% of level one acts as an urban farm, while the rest is dedicated to meeting rooms and bathrooms.

GROUND FLOOR

SPATIAL RELATIONSHIPS The kitchen is adjacent to the dining space and they interlock with one another near the entrance. As for the first level, the meeting spaces line the walls on three sides. The majority of the fourth side is dedicated to the double height space with features a green wall.

FURNITURE ARRANGEMENTS

Furniture is arranged in tight clusters based on type. The clearance between chairs, in some instances, appears to be much too small based on American ADA law. There is a large amount of communal seating throughout the space, and this also applies to the outdoor seating.

LEVEL 1 52

MATERIALS

The Green House was designed with a circular economy in mind which means that this building can be disassembled and reassembled on another site due to how it has been constructed. Common materials used within the space include glass, metal, brick paver tiles, plants for the green wall, and upholstery fabric.

CIRCULATION

Circulation in the building does not appear to have much hierarchy. The restaurant has a lot of furniture which makes it particularly challenging to determine the circulation of the space. The walkway nearest to the kitchen appears to have the most traffic because it is closest to the stairs.

The stairs play an important role because the only bathrooms in the building are on level one.

ELEMENTS OF DESIGN

Various elements of design are present in The Green House. A few examples include emphasis, harmony, and texture. Emphasis is achieved via lighting and is placed on the ceiling height as well as on the glass wall where the vertical farming is taking place.

Harmony is achieved through a balance between natural materials, biophilia, and a contemporary design which makes the space feel very comfortable. The variety of materials, such as wood and brick, bring warmth and texture to the space. Texture is also emphasized with the green wall located on one of the double-height walls.

NATURAL LIGHT

Natural light plays a major role in this project since it contains so much glass on both the ground floor and the first level. The dining space on the ground floor has glass walls on two sides. Natural light is especially important for the farming part of the project. Using natural light allows for less electricity to be consumed during the day from grow lights so.

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Site Analysis

LOCATION & ITS COMPLICATIONS

I wanted to use Detroit as the location for my project because I have grown more attached to the city throughout my time at college. I selected this site not only because the former Frederick Chambe Mansion is beautiful and a reminder of old Detroit, but because the specific location of this building is in an up-and-coming area that has high traffic which is ideal to host such a facility. The actual location of the site is important to consider for indoor farming because the outdoor temperature does impact what is able to be grown inside as climate control systems cannot completely compensate for outdoor conditions.

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Site Analysis

DETROIT, MICHIGAN - ISLANDVIEW NEIGHBORHOOD KEY 130 E. Grand Blvd.

(The Site)

130 E. GRAND BOULEVARD

Bus Stops

Restaurant Fast Food Restaurant Non-Fast Food Shopping/Market MLK Jr. High School Park/Community Garden

VIEWS & LOCATIONS NEARBY

Across the street, facing West – Across the street is a small apartment building. Currently the Islandview neighborhood is experiencing a lot of development due to its desirable location near the Detroit River.

Belle Isle – Belle Isle is a Michigan State Park that was opened in 1904 on a small island in the Detroit River. The park is popular among locals who go to visit the aquarium, conservatory, and beach.

Gabriel Richard Park – A park located just east of the MacArthur bridge to Belle Isle. The park is a riverfront property and has a fountain, butterfly gardens, a contemplative labyrinth and fishing outlooks.

Shipherd Greens Community Garden – Shipherd Greens is a small community garden that was opened in 2006.

It is intended to act as a welcoming place within the neighborhood where people can come together and garden, play games, and just enjoy being outside.

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Site Analysis CLIMATE

CLIMATE TYPES IN MICHIGAN

AVERAGE HIGH & LOW TEMPERATURE January February March April May June July

Michigan has a temperate climate type.

August September

Warm Summer Humid Continental

October Average High Temp.

November

Hot Summer Humid Continental

December 100

80

60

40

20

0

20

Degrees Fahrenheit

40

60

80

100

Average Low Temp.

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Site Analysis TRAFFIC & PARKING

TRAFFIC

PARKING

KEY

KEY 130 E. Grand Blvd.

(The Site)

E. Grand Blvd.

Traffic Pattern

E. Grand Blvd. to E. Jefferson Exit

E. Jefferson St. Traffic Pattern

130 E. Grand Blvd.

(The Site)

On Street Parking

On Site Parking

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Site Analysis HISTORY OF LOUIS KAMPER

1880

Louis Kamper emigrated to the United States from Germany with his family.

Soon after his arrival in New York City, he began working for the legendary firm, McKim, Mead, and White.

1888

While in New York City, Kamper heard of Detroit’s booming architecture and construction industries and decided to move to Detroit with his family where he began working for the firm Scott & Scott.

1889

1897

Kamper worked on his first commission Kamper designed the Frederick from Scott & Scott, the Col. Frank Chambe Mansion on Grand J. Hecker House. Later that year, he Boulevard in Detroit. became a partner of the firm which was now called Scott, Kamper & Scott. The Hecker House made Kamper a premier architect amongst the wealthy in Detroit.

1913

Kamper won the commission to design the Roseland Park Mausoleum at Roseland Cemetery in Berkley, MI. At the time of construction, this was the largest public mausoleum in the United States. This commission started a succession of many large commercial buildings.

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1916

Kamper became the chief architect for the Book Family after designing their estate at Burns and E. Jefferson in Detroit.

This lead to him being selected to design the Book Building.

Over the next decade, he built a number of high rise buildings on Washington Boulevard.

1923

Kamper designed the first hotel project for the firm, the Carlton Plaza Hotel. In this project, Kamper included a window and private bath in each guest room, something that was uncommon for the time.

1924

Kamper continued to design hotels and also designed the Eddystone, Park Avenue, and Royal Palms hotels all this year.

Later that same year, Kamper designed another hotel property, the Book Cadillac Hotel, which opened in 1924. At the time, it was the largest and tallest hotel in the world and served as a benchmark for hotels to come.

1926

After the success of The Book Cadillac Hotel, the Books then employed Kamper to design the Book Building and the Book Tower.

1953

Kamper died in 1953 at the age of 91 and was buried at the Roseland Park Mausoleum at Roseland Cemetery in Berkley, MI. During his time in Detroit, he designed over 100 residential and commercial buildings.

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Site Analysis SUNPATH

60

Building Analysis

DESIGN ELEMENTS & CITY FABRIC

Preserving old Detroit is something that has always sparked my interest as I have an appreciation for the intricacies of historical architecture and details. The former Frederick Chambe Mansion is a prime example of the decline of Detroit conditions. There are countless historical mansions that are now decrepit, and some might even say, they are beyond saving. It is important to restore and rehabilitate these properties because they keep history alive, decorate our city in a way new builds cannot, and serve as a reminder of the industrious soul of Detroit.

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Building Analysis

HISTORY OF THE FREDERICK CHAMBE MANSION

1889

Frederick Chambe was a confectioner and owned a bakery at 209 Gratiot Avenue in Detroit, according to the 1851 City Directory. In an 1889 copy of Polk’s Michigan State Gazette, Chambe was listed as a grocer at 225 Sherman Street.

1895

Frederick Chambe passed away in 1895, just a few years before this home was built. Therefore, this was his son’s home who also went by the name Frederick Chambe.

1897

The Frederick Chambe Mansion was designed by Louis Kamper and was constructed. Frederick Chambe was likely a wealthy individual, since he had a home custom designed by Kamper who was designing homes for many other wealthy families in the Detroit Area.

1940

The City of Detroit makeup had changed, and individuals were no longer residing in ancestral estates and were instead moving to affluent suburbs such as Grosse Pointe.

During WW2, thousands of innocent Japanese-Americans were held in “internment camps” by the government’s War Relocation Authority (WRA) until the war ended, just in case they were potential enemies.

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1945

Greg Robinson’s book, After Camp: Portraits in Midcentury Japanese American Life and Politics, says that at the end of the war this house was used as a hostel for Nisei resettlers, who were first-generation Japanese American. The hostel was founded by a minister in Washington state, Rev. Shigeo Tanabe, who dubbed it “Fellowship House,” under the Detroit Council of Churches’ United Ministry to Resettlers.

The WRA also opened another such hostel at 3915 Trumbull, under the auspices of the Buddhist Church of Detroit. Robinson’s book also indicates that the hostels served as recreation centers for the community of resettlers, which featured libraries and game rooms, and organized social events, as well as provided housing.

1947

The old Chambe Mansion was converted into a family-owned nursing home in 1947. It remained a nursing home until 2012 when it had multiple violations during an inspection.

2012

In 2012, it was proposed to have the house act as a prerelease facility for convicts, but no development occurred.

2017

In 2017, the property was listed on the market as a development opportunity for the Islandview Area.

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Building Analysis STRUCTURAL

LEVEL 2

NOT TO SCALE

Structural Wall Fenestrations

NATURAL LIGHT

LEVEL 1

NOT TO SCALE

The natural lighting conditions within the original house are now hindered due to the Annex being located on the south side of the building. Prior to the Annex being built, the round rooms with wall-to-wall windows would have received strong afternoon sun. The Annex now casts a shadow on this portion of the house. The north side of the house will receive bright light in the morning and early afternoon, but never direct sunlight. The Annex does not have many windows since it was used as a nursing home.

A lack of windows won’t be an issue for the vertical farming, but it will make energy costs higher. Installing a glass roof or solar panels could help with this.

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Building Analysis VERTICAL CIRCULATION & ENTRY/EXIT

LEVEL 2

NOT TO SCALE

Vertical Circulation Entry & Exit

ACCESSIBILITY & FIRE SAFETY

LEVEL 1

NOT TO SCALE

Despite the property being used as a former nursing home, a lack of accessibility is present.

There are no elevators on the property, although there are two levels, and there are a variety of stair cases. There are no fire exits in the Annex other than just the front entrance. This poses a safety concern that will be addressed in the design phase. There was a sprinkler system, but the pipes appear to be missing in the photos meaning that they were likely stolen for the scrap metal. Other historical elements in the building were stolen such as the fireplace mantle. Antique objects like this are often stolen from Detroit properties to be sold on the “antique black market.�

65

Building Analysis EXISTING MATERIALITY

The condition of the site means that almost everything from the interior must be removed. Some historical elements such as the stairs and door trim will be able to be salvaged. There may be a sprinkler system, but given that the building has been vacant for over 8 years, it should be replaced; not to mention it is not historically accurate to have the system so visible.

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LEED Analysis

SUSTAINABILITY & MODERNIZATION Both the primary structure and the Annex were constructed prior to the advent of LEED, meaning that they do not meet modern day standards. Urban farming, and specifically vertical farming, is an extremely sustainable practice on its own, so it is only appropriate to utilize other sustainable systems throughout the facility to create as small of a footprint as possible. One of the most significant issues that was identified early on is energy consumption. In fact, energy usage is the only factor where vertical farming is less sustainable than traditional farming. My main goal is to assess how energy consumption can be reduced in this complex.

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LEED Analysis WATER EFFICIENCY

ENERGY & ATMOSPHERE

INNOVATION

Urban Farming reduces water usage up to 90% as compared with traditional farming. To be as sustainable as possible it only makes sense to implement other water-saving features through faucets, and toilets. Rainwater collection could also be utilized for farming methods, but this requires that water that’s collected be tested for quality to ensure it is viable for the indoor growing conditions.

Energy usage is the only factor in which vertical farming is not more sustainable than traditional agriculture. This is the lighting for vertical farming can be on 24 hours a day to increase production. Addressing this issue head-on could not only make the facility much more sustainable, but it could also make the facility very innovative. This issue could be addressed in two different ways. First, is energy compensation meaning that the restaurant and market portions of the facility could utilize energy-saving technologies that would then compensate for the large amount of energy being used to produce the food. Second, is energy creation in which energy could be created via building systems which could then be used to help power the lighting in the facility.

Energy creation allows for different innovative technology options to be used within the space. Examples of these technologies include Digital Ceilings a smart building system created by Cisco, and kinetic floor tiles which harvest energy from foot traffic. Using some of these new technologies could make the project more sustainable and also prove how similar facilities could implement these technologies to reduce business expenses and improve their business model.

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Programming

VARIETY OF SPACES & PROJECT NEEDS Programming this project has been relatively simple as the primary focus of the project lies in the restaurant portion which has a straightforward program.

On the other hand, designing a vertical farm has slightly more considerations to create the most effective program. The information I learned through my interviews with both Jeff Adams and Simon Yelzelman gave me insight on how to develop a more effective program for a vertical farm.

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Programming SPACE & FF&E NEEDS RESTAURANT

Reception - upon entry, hostess stand Main Dining Room - daylight, booths, any historical elements that still remain Secondary Dining Room - daylight, booths, any historical elements that still remain Private Dining Room - quiet & private, away from other spaces

MARKET & EDUCATION

Market- access to water, near reception so that restaurant customers are enticed to utilize the space, shelving, refrigeration, checkout desk Walk-in Refrigerator - near packing area and market Packaging Space - access to water, counters/tables, storage/cabinets

Bar - unique experience, bar, vertical shelving for liquor bottles

Classroom - near growing area, furniture that is cooking friendly, has proper ventilation for fumes, storage cabinets

Kitchen - near service entrance for deliveries, oven, range, walk-in refrigerator, sinks, storage, ventilation

Farming Space - daylight isn’t mandatory, but it could help reduce energy costs, access to water for irrigation, growing carousels/shelving

Public Bathroom - ADA accessible, near dining areas/reception, vanity, toilet

Transition Room- between the farm and public space

Private Bathroom - near back of house/locker rooms/offices, vanity, toilet Locker Space - near back entrance for employees, lockers Offices - daylight and near service entrance

KEY

Plain Text - Space Needs

Underlined - FF&E

Storage - near back of house needs, preferably on north side of building

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Programming

ACTIVITIES AND KEY COMPONENTS

SOCIALIZING

SHOPPING

Socializing within the restaurant takes multiple forms These include:

Market Shopping has two components within the complex:

1) dining within the restaurant

1) produce grown within the complex

2) mingling at the bar 3) participating in cooking classes

2) other products and goods that are made locally within Detroit

EDUCATION

Education plays a large role within the complex for both diners as well as individuals coming to visit with education in mind: 1) field trips by schools so that children can learn about healthy eating and the future of farming 2) cooking classes where people are guided and instructed on specific techniques

WORKING

Employees a fuel many of the key activities happening within the space: 1) growing the food is crucially important for both the market and the restaurant 2) cooking is the main attraction for users to come to the restaurant 3) service workers such as waiters, market employees, and cleaning staff allow the facility to operate

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Programming SIZE MATRIX PRIVATE

SEMI PUBLIC/PRIVATE

LOCKER SPACE OFFICES

RR RR

CLASSROOM

KITCHEN

BAR

RECEPTION PUBLIC RESTROOMS

STORAGE

PRIVATE DINING ROOM

WALK-IN FRIDGE

PUBLIC

GROWING SPACE

TRANSITION ROOM

MAIN DINING ROOM MARKET SECONDARY DINING ROOM

PACKING SPACE

STORAGE

Other activity type 72

Programming SPACE WEAKNESSES

PROGRAM VIA RESEARCH

The classroom space may be underutilized compared with other spaces within the complex because there will not always be visitors coming to learn about the growing facility. Mabel Gray offers occasional cooking classes so utilizing this classroom space could be more effective than meeting in the kitchen. The program for this space may change slightly to accommodate the needs of cooking classes. Examples of this may be seen in the type of furniture that is used in the space along with ventilation and cooking equipment.

Although there were not many new additions to the program through the conducted interviews it did allow for them to share how much square footage was dedicated to each space and mention issues they encounter while working in their existing spaces and how they could be improved upon.

Items that were mentioned were to increase the distance between growing shelves as well as to have a larger area for packaging. Adding additional space to these areas can make the work-flow more productive which can reduce business costs along with making the space more comfortable to work in.

In terms of functionality, the growing space has no issues, but a design challenge will be ensuring that users feel included within the space even though they will not be able to enter that portion of the facility due to biosecurity reasons. This can be addressed by including certain spaces within the annex building along with the growing area.

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Programming ROOM NAMES & THEIR HISTORY

BOOK PRIMARY DINING ROOM

The Book Family’s legacy in Detroit is monumental and is still evident today. The Book Tower, designed

by Louis Kamper, decorates Detroit’s skyline with an oxidized green copper roof. The building has recently gone under a $400M renovation and restoration.

Incorporating the Book name to Mabel Gray Detroit is a mark of resilience and excellence.

ROSELAND SECONDARY DINING ROOM

Roseland Mausoleum was one of Louis Kamper’s most notable projects. Inspiration from his life and travels in Europe fueled many of his designs. Roseland is one of the few buildings in the area that has strong likeness to Roman design making it a unique specimen. Pride in the uncommon is prevalent in Mabel Gray Detroit and is celebrated.

GRATIOT MARKET AT MABEL GRAY DETROIT

Frederick Chambe’s (son) father was a successful grocer in Detroit.

His first bakery location opened on Gratiot Street in Detroit. To honor his legacy, the market is to be named after the location which started the Chambe’s success.

STROH’S BAR & LOUNGE AT MABEL GRAY DETROIT

Stroh’s Brewery was founded in 1850 in Detroit by Bernhard Stroh when he was 28. Stroh’s is popular to this day and celebrated as a Detroit-made company. Extending this legacy to the Mabel Gray Detroit location commemorates Detroit’s industrial spirit.

JEFFERSON PRIVATE DINING ROOM

Jefferson Street was the location of the Book Family’s private residence which was designed by Louis Kamper. Designing this home was the beginning between Kamper and the Book Family’s relationship which sparked much development in Detroit. Mabel Gray Detroit is being built in another Louis Kamper building and is portraying the same energy.

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Concept

INSPIRATION & TRUE CONNECTIONS The concept for this project was addressed by creating deep and thoughtful connections between the site, location, and project intent.

Location and, more importantly, context play a large role in all factors of the project. Mabel Gray, the client, was selected based on location and the value of celebrating fresh local food. The building was selected to preserve local history, to make the community safer, and to address Detroit’s problem with vacant buildings. The subject of urban farming was selected to analyze and create solutions to a problem in Detroit; access to fresh food. Making connections between these various factors lead to my concept development.

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Concept IDEATION

Established

Contemporary

Modern

Contrasts

RESTORING A VACANT HISTORIC BUILDING Restore

Growth

Reuse

Revive

Resurrection

Improvement

REVIVING CITY City Development A broken food chain

New

RENAISSANCE OF MI FOOD SCENE

Diversity

City

Community

Building

Business

Coming alive Regenerating

Awakening

Growth

Vertical Farming

Life

Circle of Life

Urban

Sustainable

GROWING FOOD

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Concept REGENERATE

EXPLORATORY

DISTINCTIVE

Reviving the structure, story, and excitement about food in Detroit contribute to the existing community fabric and improve city conditions. Moreover, giving architectural elements a second chance eternalizes the importance of history and culture in one of America’s most resilient and industrious cities.

The indoor growing facility acts as an unparalleled farm-to-table experience that capitalizes on being hyper local. New fare, unique growing techniques, and boutique produce inspire curiosity and bring new life to the site and the affair.

The uncommon programmatic offerings establish a space, event, and cuisine that are unforgettable and are only achieved through visiting this location.

Cherished memories are to be created here, and these will continue to add to the vibrant legacy of this historic home.

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ARCHIVAL RESURRECTION As possessions age, they can often become neglected as they are less cherished than they once were. This sentiment is evident in Detroit’s fabric and can be recognized in the current condition of the city, despite recent efforts to improve and rebuild. Archival Resurrection’s mission is to develop a new story for a forgotten and vacant historical home in downtown Detroit, a food desert city.

Moreover, city culture, the building, the community, and a broken food chain can be regenerated to create a distinct dining experience, an urban farm, and a market in a disadvantaged community.

The identity of this space will no longer be that of a decrepit building but instead a beacon of the future of Detroit’s food scene. Through the use of existing historical elements and natural materials, along with a contemporary edge, Archival Resurrection will create an uplifting, exploratory, and sophisticated experience that highlights the rebirth of the site and the use of vertical farming.

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Adjacencies LOCATIONS & SPACE EFFICIENCY

Creating the adjacency diagrams for this project posed some problems due to the historic nature of the site. In an effort to maintain historic integrity, moving walls is not an option in all cases, which is part of the beauty of working with a historic structure and an adaptive reuse project. Accordingly, some functions that should be close to one another may not be able to be closely located due to preserving historic elements and the historic floor plan as much as possible. Preserving the home is important to keep history alive in Detroit, to teach other generations, beautify the city, and to make sure the community is safe.

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Adjacencies LEVEL #1 OPTION #1

OPTION #2 STORAGE CLASSROOM

RR

RR

BAR KITCHEN

STORAGE RESTROOMS

RECEPTION

RR

KITCHEN

GROWING SPACE GROWING SPACE

MAIN DINING ROOM #1

MAIN DINING ROOM #1

CLASSROOM

MAIN DINING ROOM #2 TRANSITION RM.

PACKING SPACE

MARKET

TRANSITION RM.

PACKING SPACE

RECEPTION

STORAGE

WALK-IN FRIDGE

MARKET RESTROOMS

WALK-IN FRIDGE

KEY Socializing

Shopping

Education

Working

Direct Adjacency Indirect Adjacency Other activity type 80

Adjacencies LEVEL #2 OPTION #1

OPTION #2

STORAGE PRIVATE DINING ROOM

OFFICES

LOCKER SPACE

LOCKER SPACE

RESTROOMS OFFICES MAIN DINING ROOM #2

PRIVATE DINING ROOM

RESTROOMS

BAR

KEY Socializing

Shopping

Education

Working

Direct Adjacency Indirect Adjacency Other activity type 81

Adjacencies LEVEL #1 - BUBBLE OPTION #1

Existing under stairs RR DINING ROOM #2

RECEPTION & LOUNGE

RESTROOMS

STORAGE

KEY KITCHEN

Socializing

Shopping

“Instagramable” moment opportunity

Working

Other activity type

DINING ROOM #1

TRANSITION SPACE

Education

PATIO/GARDEN

STORAGE

MARKET BAR

RR

CLASSROOM

GROWING SPACE

PACKING SPACE WALK-IN FRIDGE

TRANSITION ROOM

82

Adjacencies LEVEL #1 - BUBBLE

Existing under stairs RR

OPTION #2

BAR

KEY KITCHEN

RECEPTION & LOUNGE

TRANSITION SPACE

RR

STORAGE

LOCKERS

Socializing

Shopping

Education

Working

Other activity type

DINING ROOM #1

PATIO/GARDEN

TRANSITION ROOM

CLASSROOM

RR

STORAGE

MARKET PACKING SPACE

GROWING SPACE

WALK-IN FRIDGE

83

Adjacencies LEVEL #1 - BUBBLE OPTION #3

Existing under stairs RR DINING ROOM #2

KEY RECEPTION

RR

KITCHEN

Socializing STORAGE

TRANSITION SPACE & LOUNGE

Shopping

Education

Working

Other activity type

DINING ROOM #1

PATIO/GARDEN

STORAGE

RESTROOMS

MARKET BAR

PRIVATE DINING ROOM #1

CLASSROOM

GROWING SPACE

WALK-IN FRIDGE PACKING SPACE

TRANSITION ROOM

84

Adjacencies LEVEL #2 - BUBBLE OPTION #1

OPTION #2

RR

LOCKER SPACE

PRIVATE DINING ROOM

RR RESTROOMS

BAR #2

OFFICES DINING ROOM #2

OFFICES

RESTROOMS PRIVATE DINING ROOM

DINING ROOM #3

KEY Socializing

Shopping

Education

Working

Other activity type 85

Adjacencies LEVEL #2 - BUBBLE OPTION #3

RR PRIVATE DINING ROOM #2

RESTROOMS

LOCKER SPACE

OFFICES

DINING ROOM #3

KEY Socializing

Shopping

Education

Working

Other activity type 86

Adjacencies LEVEL #1 - BLOCK

Existing under stairs RR

OPTION #1

RESTROOMS

KEY RECEPTION

STORAGE

DINING ROOM #2

KITCHEN

Socializing

Shopping

Education

Working

Other activity type TRANSITION SPACE & LOUNGE

DINING ROOM #1

PATIO/GARDEN RESTROOMS

STORAGE

BAR

MARKET

PRIVATE DINING #1

CLASSROOM

GROWING SPACE

TRANSITION ROOM WALK-IN FRIDGE

PACKING SPACE

87

Adjacencies LEVEL #1 - BLOCK

Existing under stairs RR

OPTION #2

KEY

BAR

KITCHEN

TRANSITION SPACE

STORAGE

RECEPTION

Socializing

Shopping

Education

Working

Other activity type RR

DINING ROOM #1

PATIO/GARDEN

STORAGE

CLASSROOM

RR

DINING ROOM #2

MARKET GROWING SPACE

PACKING SPACE

WALK-IN FRIDGE

TRANSITION ROOM 88

Adjacencies LEVEL #2 - BLOCK OPTION #1

OPTION #2

RESTROOMS PRIVATE DINING ROOM #2 RESTROOMS

RESTROOMS

LOCKER SPACE

RESTROOMS

OFFICES

OFFICES

LOCKER SPACE DINING ROOM #3

DINING ROOM #3

PRIVATE DINING ROOM

KEY Socializing

Shopping

Education

Working

Other activity type 89

Schematic Floor Plans SPACE PLANNING & STRATEGIES In designing the schematic floor plans, it was my personal goal to preserve history but also to appeal to modern design, space planning, and technology. Developing the plan required me to assess where spaces could be placed as well as to address issues such as the kitchen location and whether it could be placed on the second floor, rainwater collection, and ventilation for both the kitchen and the growing facility. There is a lot of equipment required for this type of facility and this impacts the plan drastically, especially in terms of growing. Walls pose a problem for growing because indoor climate control becomes more challenging, and, the walls act as barriers for the various hightech equipment solutions.

90

Schematic Floor Plans LEVEL #1

RR

OPTION #1

RESTROOMS

KEY

DINING ROOM #2 RECEPTION

STORAGE

KITCHEN

Socializing

Shopping

Education

Working

Other activity type

TRANSITION SPACE & LOUNGE

DINING ROOM #1

PATIO/GARDEN

STORAGE

RESTROOMS

CLASSROOM BAR

MARKET

GROWING SPACE TRANSITION ROOM WALK-IN FRIDGE

PRIVATE DINING #1

PACKING SPACE 91

Schematic Floor Plans LEVEL #1

RR

OPTION #2

KEY

BAR

KITCHEN

RECEPTION

Socializing

TRANSITION SPACE

Shopping

Education

Working

Other activity type

DINING ROOM #1

RR

PATIO/GARDEN STORAGE

RESTROOMS DINING ROOM #2 CLASSROOM GROWING SPACE

PACKING SPACE MARKET WALK-IN FRIDGE

TRANSITION ROOM

92

Schematic Floor Plans LEVEL #2 OPTION #1

RESTROOMS

LOCKER SPACE

KEY

PRIVATE DINING #2 RESTROOMS

DINING ROOM #3

OFFICES

Socializing

Shopping

Education

Working

Other activity type

93

Schematic Floor Plans LEVEL #2 OPTION #2

RESTROOMS

KEY OFFICES DINING ROOM #3

Socializing

RESTROOMS PRIVATE DINING

LOCKER SPACE

Shopping

Education

Working

Other activity type

94