URBAN SUSTENANCE HUB
A Social space for GASTRONOMICA
L engagement
A.MANONMANI
RA1611201020045
When people experience a city, it is the food and the architecture of that place have the largest cultural imp
I act. The structure of modern cities suppresses social interaction and experience with our built environment
and food respectively.
N
T Socio-cultural Hub centered around food.
R Food has been the mainstay of human interaction and defines who we are and where we
come from. Keeping in mind the disconnect that has developed towards our social
O relationship with food as a result of urbanization.
D The thesis aims to tackle this social issue through an architectural intervention.
SUSTENANCE HUB is proposed in order to provide a platform of opportunities for meaningful
U social and culinary engagement in an effort to give a stronger connection to the city’s food
and greater sense of place
C A unique mix of food related activities is to be explored such as
T Culinary institute,
Restaurants,
I Incubation kitchens,
Food Markets,
O Informal Farmers’ markets,
Gastro Gallery
N Vertical Farming .
This mix is proposed in an effort to rekindle the awareness of a city dweller towards food in its
diverse aspects.
SUSTENANCE HUB
The Food is the central reason for why people gather and that gathering creates hub
community life.
The intent of the food hub is to connect consumers with regional produce and
encourage social engagement
AIM & OBJECTIVE :-
Social Hub For All Types Of Culinary/Gastronomical Engagements
Creation of exuberant public spaces and the various typologies of Food
1 and Public markets explored
A space to incubate small food businesses and cultivate both culinary
2 and cultural happenings
Opportunities for social and culinary engagement in a stronger
3 connection to the city’s food and a greater sense of place
Support interest in agriculture through educational culinary and
4 farming programs
The design rather than creating ‘Mall’ like spaces, aim to form more inclusive street spaces like Bazaars and
Public Marketplaces.
Thesis The thesis explores how food and architecture can be used to
create a place specific design that supports a local food system
and social engagement within an urban community.
Layout
“The public culture of food brings vitality and conviviality to
urban life. People come together in public spaces to buy
and to eat, and even to grow food, and in these ways, also,
to be with others.”
– Karen A Franck ,
The City as Dining Room, Market and Farm
Urban spaces like the public markets and restaurants have
provided a backdrop for urban life that served people’s
basic needs but also encouraged social exchange and
interaction.
Three components part of the core elements that make up a
Sustenance hub
Production Distribution Market
Sustenance hub projects is necessary in order to explore the role architecture
can play in reconnecting food and the city.
Economic development: Promote the viability of local farmers and produces
while increase employment opportunities within the neighborhoods they serve
Public health: Increasing public access to and understanding of fresh food
Education opportunities: Support interest in agriculture through educational
culinary and farming programs
SCOPE OF THE PROJECT :-
Aims to explore possibilities of encouraging and engaging people with the culture of urban farming.
PRODUCTION:
Urban farming: Greenhouses, Vertical Farms, farming area, nursery plantations
DISTRIBUTION, DINNING & MARKET
Food courts, Restaurants, cafes, Gastro Gallery, incubation kitchens
Markets,
Informal Farmers’ markets,
Public amenities
Basic Requirements
1. Food processing units
2. Urban agriculture: Tactile Gardens, Vertical farms, Street Landscaping, Greenhouses,
Rooftop gardens, Green walls, animal husbandry
3. Farming area
4. Markets
5. Restaurants ,cafe ,pubs
6. Food courts, gastro gallery
7. Shopping complex
8. Entrance plaza, recreational space , open space
9. Parking lot
10. Mechanical composite – waste from site
SITE LOCATION :- SITHALAPAKKAM, CHENNAI.
It is a residential locality of South Chennai.
Surrounded by 2 lakes(Sithalapakkam and Perumbakkam lake) and a hill(Perumbakkam hill)
The place has got access from all 3 sides public transport viz Arasankazhani on South and Semmancheri in North.
Further Perumbakkam bus depot also is at walkable distance.
NEIGHBOURHOOD CONTEXT:
The site is near Bollineni Integrated Township.(It accommodates 4500 dwelling units suiting requirements of different
income people.
LANDMARKS:(of radius around 5km)
BVM School Sithalapakam is near to IT Hubs:
Sathyabama Instititute of Technology
Jeppiar College 1) ELCOT IT Park
Sithalapakam Panchayat Office 2) Siruseri Sipcot
Perumbakkam Lake
3) Navallur Tech Park
And many other temples, mosques and chruches.
SITE
N
SITE PICTURES
CASE STUDIES :-
NATIONAL
1) PEARL CITY, FOOD PORT, TUTICORIN
2) CITY CENTRE, KOLKATA
3) SELECT CITY, DELHI
INTERNATIONAL
4) ALDAR CENTRAL MARKET, ABU DHABI
5) MARKTHAL ROTTERDAM, NETHERLANDS
6) FOOD PORT, WEST LOUISVILLE
7) BRYAN FARMER’S MARKET, TEXAS
8) WEST ALLIS FARMER’S MARKET
SPECIAL STUDY :- PASSIVE DESIGN STRATEGIES
An approach to building design that uses the building architecture to minimize energy consumption.
• Is based on climatic considerations
• Attempts to control comfort (heating and cooling) without consuming fuels.
• Uses the orientation of the building to control heat gain and heat loss
• Uses the shape of the building to control air flow
• Uses materials to control heat
• Maximizes use of free solar energy for heating & lighting
• Maximizes use of free ventilation for cooling
• Uses shade (natural or architectural) to control heat gain
PASSIVE COOLING SYSTEM
DAY LIGHTING
VENTILATION
LIMITATIONS :-
FOOD HUB is proposed to provide a
social and culinary engagement to c
onnect the city’s food through activiti
es related to producing, learning and
marketing related to food
