Gensler’s winning design, co-created with 4240 Architecture, transforms Chicago’s abandoned Bloomingdale rail line into a three mile long greenhouse and hydrogen generator that provides 10 acres of farm land year round, powers city schools, and creates a beacon for the city.
Popularity: 44% [?]
Every day, in a city the size of London, 30 million meals are served. But where does all the food come from? Architect Carolyn Steel discusses the daily miracle of feeding a city, and shows how ancient food routes shaped the modern world. Understanding the flow of food will help us reconnect with what we eat.
Popularity: 20% [?]
The competition resulted in more than 50 inquiries and 22 formal entries received from around the globe, including proposals centered on cities in India, Mexico, Israel, Tibet, Germany, as well as the USA and Canada. “Many of the entries presented very credible and implementable solutions that could be utilized today to move our cities towards greater resiliency,” said Craig Applegath, founding member and moderator of ResilientCity.
Popularity: 23% [?]
Sometime in the last two years, the world crossed a threshold. For the first time in history, more people lived in cities than in rural areas.
For Carolyn Steel, it begs one of the great questions: How do you feed a city? We take food for granted, she says. We assume that it will magically always be there in our restaurants and supermarkets, but “it’s remarkable that cities get fed at all.”
We are as dependent on the natural world as our ancient ancestors were.
Popularity: 31% [?]
New York City has very little land that is not covered with buildings, forcing New Yorkers to find innovative solutions if they want to keep their agricultural production truly local. But while some people grow a few herbs on their fire escapes, Ben Flanner is transforming an entire industrial rooftop into a living garden. Atop a defunct bagel factory in Brooklyn’s Greenpoint neighborhood—a Polish enclave more known for its pierogies than its organic tomatoes—Flanner dropped 200,000 pounds of dirt on 6,000 square feet of rooftop (by crane), and in so doing brought new life into a mostly concrete neighborhood.
Popularity: 32% [?]
In Southern California, waiting lists are nothing new. Residents are willing to bide their time for schools, for housing, and now for dirt.
Los Angeles County has nearly 3,800 plots in 60 public community gardens, but nearly all have waiting lists. Eight acres in Long Beach accommodate 308 gardeners, but volunteer coordinator Lonnie Brundage says the waiting list has been capped at 85 — and she still she receives about 30 phone calls a week from residents eager to dig in.
Popularity: 27% [?]
Will Allen, a farmer of Bunyonesque proportions, ascended a berm of wood chips and brewer’s mash and gently probed it with a pitchfork. “Look at this,” he said, pleased with the treasure he unearthed. A writhing mass of red worms dangled from his tines. He bent over, raked another section with his fingers and palmed a few beauties.
Popularity: 29% [?]
Urban Farming’s mission is to create an abundance of food for people in need by planting gardens on unused land and space while increasing diversity, educating youth, adults and seniors and providing an environmentally sustainable system to uplift communities.
Popularity: 38% [?]
Liftfrance09: John Thackara from Lift Conference on Vimeo.
John Thackara, who is director of Doors of Perception, gave a very interesting talk at the Lift 09 Conference yesterday, about the role of design in finding solutions to the ecological crisis. After inviting us to avoid terms such as “future” or “sustainable” as they maintain a certain distance to the problem we face, he shows a rich set of projects he participated in.
Popularity: 22% [?]
Aeries are cropping up on America’s skylines, filled with the promise of juicy tomatoes, tiny Alpine strawberries and the heady perfume of basil and lavender. High above the noise and grime of urban streets, gardeners are raising fruits and vegetables. Some are simply finding the joys of backyard gardens several stories up, others are doing it for the environment and some because they know local food sells well.
Popularity: 31% [?]