We’re now 4 weeks into the project and the research gears are in full grind. With the completion of the first round of research we have identified a few knowledge gaps pertaining to climactic response and urban growth strategies. Those points are highlighted below..
Warehouse space (based off the 10k model): 5000 square feet (50%)
Retail space: 2500 square feet (25%)
Office and break room space: 800 square feet (8%)
Production space: 1700 square feet (17%)
With these totals we should be able to run a generic mass through an energy modeling program and determine the approximate energy use for each program. In theory the size requirements for warehouse, office and retail space could be applied to the two Las Vegas sites, which would leave a greater % of area for production. Once we have determined the consumption for the entire hub, the next step would be to determine what and how much of each energy strategy should be applied in order to achieve 105% sustainability.
Next, lets shift focus to food hubs. Over the last two weeks I have been researching what food hubs are and why they’re important. The research can be found in the previous post to this blog, but some of the key takeaways we have discovered are…
Finally, one major outcome of the studio is how we define a food hub. The running definition we have developed is as follows…
“An organization that produces, aggregates and distributes fresh and nutritious food products with the objective of safe-guarding, advancing and educating the community in which it is established, while also providing a safe and fun environment that community members will frequent.”