Lecture

Floating Farm: Urban Agriculture and Sustainable Food Production

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In course

AR-597(a): Superstudio A

This Superstudio will study the history of the villa by focusing on 30 case studies, from antiquity to the last century. The aim of this study is to understand through the architecture of the villa the most quintessential tropes of architecture: form, poli ...

Description

This lecture by the instructor delves into the innovative concept of a floating farm in Rotterdam, combining agriculture and nautical expertise. The lecture explores the historical and geographical context of Rotterdam, the evolution of food production from traditional to modern methods, and the challenges and benefits of urban agriculture. It discusses the architectural design and functionality of the floating farm, emphasizing transparency, sustainability, and the integration of circular economy principles. The lecture also highlights the importance of reconnecting urban consumers with food production, promoting social awareness, education, and community engagement.

Instructors (3)

Paolo Tombesi

Teaching & PhD PhD Students Martin Peikert, Chloé Lucie Joly-Pottuz Courses Political economy of design AR-485 Political Economy of Design (PED) seeks to position and discuss architecture in relation to the world of production, economic interests and community benefits or decisions, at a local and global scale. Studio BA5 (FAR) AR-301(j) The design studio deals with a Women's Centre located in Wau, South Sudan. It is part of a two-semester program focused on the theme of ar

Sébastien Jacques Marie Marot

Martin Fröhlich

Expertise Trained Architect and Co-Founder of AFF Architekten Berlin / Lausanne Teaching & PhD Courses Saxa Loquuntur: Culture of construction PENS-240 The course explores how material extraction, territorial change, trade, local traditions, and industrial production interconnect. By examining scales from territory to building detail, students learn how various professions interact to shape the built environment. Studio BA6 (Fröhlich M. & A.) AR-302(ag) Greenhouse Studies exp

Official source

Related concepts (17)

Sustainable food system

A sustainable food system is a type of food system that provides healthy food to people and creates sustainable environmental, economic, and social systems that surround food. Sustainable food systems start with the development of sustainable agricultural practices, development of more sustainable food distribution systems, creation of sustainable diets, and reduction of food waste throughout the system. Sustainable food systems have been argued to be central to many or all 17 Sustainable Development Goals.

Food system

The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture. A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, distribution, and disposal of food and food-related items. It also includes the inputs needed and outputs generated at each of these steps.

Sustainable diet

Sustainable diets are "dietary patterns that promote all dimensions of individuals’ health and wellbeing; have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable". These diets are nutritious, eco-friendly, economically sustainable, and accessible to people of various socioeconomic backgrounds. Sustainable diets attempt to address nutrient deficiencies (e.g., undernourishment) and excesses (e.g.

Sustainable agriculture

Sustainable agriculture is farming in sustainable ways meeting society's present food and textile needs, without compromising the ability for current or future generations to meet their needs. It can be based on an understanding of ecosystem services. There are many methods to increase the sustainability of agriculture. When developing agriculture within sustainable food systems, it is important to develop flexible business process and farming practices.

Food engineering

Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.

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