Social Condenser
1
M A R K E T B E N E F I T S Markets provide many environmental, social, economic and health benefits. - an opportunity for customers to talk to producers - bringing a spirit of fun and community back into shopping - a reduction of ‘food miles’ and packaging - a direct marketing outlet for smaller family farms unable to meet supermarket demands for specified size, shape and quantity - growers sell direct to the customer so the price paid, even for organic produce, can be lower than from supermarkets - encouraging organic and environmentally friendly farming C O U N C I L S A I M S Farmers' markets in Brighton & Hove Specific issues of concern are: - using more locally grown foods - improving the nutritional quality of schools and workplace food - improving access to affordable, healthy food for all - increasing food grown in gardens, allotments and community projects - development of local markets - more recycling and composting F U T U R E P L A N S - Lomax Cassidy Edwards(Jubilee Library) £11 million revamp will make provision for 56 permanent market stalls, 58 art and craft workshops, a café and 26 flats - The square will be an open thoroughfare – 24 hours per day. - There will be room for regular events such as French markets, Farmers’ markets, - Craft Fairs and Educational activities such as cookery lessons. - The general concept is “North Laine with a roof on it”, so when it is raining people will still come. Who uses the market? Aged 25- 7% Aged 25-44 32% Aged 45-64 36% Aged 65+ 26% Using averages of data the market visitor: Spend between £5 and £10 Buys mainly fruit and veg Shops at the market 1.45 times a week Gets to the market on foot Lives within a mile radius Brighton and Hove council conducted a survey of the current Open Market Being the closest market to my site the data could prove useful for my design How do they get to the market? By foot 47% Bus 29% Car 18% None by train Why is it used? Fresh Fruit and veg 77% Dairy Produce 43% Fish 36% Meat 28% Growing spaces Learning growing spaces (outside) learning growing spaces (inside) green house (small) tool store(s) Preparation room -canning machine - cool and dry store - cool and moist store - warm and dry store - freezer Store room(s) Way to move produce to shop Way to move produce to market Market 1:10000 C O M M U N I T Y P R O D U C E P R O J E C T PROGRAM ELEMENTS GROWING SPACE PREPARATION SPACE SELLING SPACE motivation - WASTED LAND response - grow crops Precedent CREATING Healthier MORE SOCIAL AND SELF SUFFICIENT PEOPLE 10,800m square of unused space with the possibility to grow on This is the key insperation for developing this site with a market and produce program. SEW HARVEST MOVE/PREPARE SELL CONSUME(AT OPEN HOUSE PUB) PROGRAM NEEDS WATCH the site from the train, see activity, take an interest LEARN how to produce your own food ENJOY a green space which is proven to relieve stress of commute PRODUCE an end product which can be consumed or sold INTERACT with others while growing, learning, and at the market B R I G H T O N O P E N M A R K E T MARKET Shop - on site to sell produce and other essentials Market - Temporary, three days a week plus special events Open house - The garden of the local pub will open out to my building. The produce will be sold to the pub for use in their meals. Therefore the produce can be consumed on site INTERACT THE COMMUNITY PRODUCE PROJECT AND ESPECIALLY THE MARKET WILL BE THE INTEGRAL PARTS OF THE ‘SOCIAL CONDENSER’ Concept view of market space on site
description
This is the final project of my last year of my Architecture Part 1
Transcript of Social Condenser
M A R K E T B E N E F I T SMarkets provide many environmental, social, economic and health benefits.
- an opportunity for customers to talk to producers- bringing a spirit of fun and community back into shopping- a reduction of ‘food miles’ and packaging- a direct marketing outlet for smaller family farms unable to meet supermarket demands for specified size, shape and quantity- growers sell direct to the customer so the price paid, even for organic produce, can be lower than from supermarkets- encouraging organic and environmentally friendly farming
C O U N C I L S A I M SFarmers' markets in Brighton & HoveSpecific issues of concern are:
- using more locally grown foods- improving the nutritional quality of schools and workplace food- improving access to affordable, healthy food for all- increasing food grown in gardens, allotments and community projects- development of local markets- more recycling and composting
F U T U R E P L A N S - Lomax Cassidy Edwards(Jubilee Library) £11 million revamp will make provision for 56 permanent market stalls, 58 art and craft workshops, a café and 26 flats- The square will be an open thoroughfare – 24 hours per day. - There will be room for regular events such as French markets, Farmers’ markets, - Craft Fairs and Educational activities such as cookery lessons.- The general concept is “North Laine with a roof on it”, so when it is raining people will still come.
Who uses the market?Aged 25- 7%
Aged 25-44 32%Aged 45-64 36%
Aged 65+ 26%
Using averages of data the market visitor :Spend between £5 and £10Buys mainly fruit and vegShops at the market 1.45 times a weekGets to the market on footLives within a mile radius
Brighton and Hove council conducted a survey of the current Open MarketBeing the closest market to my site the data could prove useful for my design
How do they get to the market?By foot 47%
Bus 29%Car 18%
None by train
Why is it used?Fresh Fruit and veg 77%
Dairy Produce 43%Fish 36%
Meat 28%
Growing spacesLearning growing spaces (outside)learning growing spaces (inside)green house (small)tool store(s)Preparation room -canning machine - cool and dry store - cool and moist store - warm and dry store - freezerStore room(s)Way to move produce to shopWay to move produce to marketMarket
1:10000
C O M M U N I T Y P R O D U C E P R O J E C T
PROGRAM ELEMENTSGROWING SPACEPREPARATION SPACESELLING SPACE
motivation - WASTED LANDresponse - grow crops
Precedent
CREATING Healthier MORE SOCIAL AND SELF SUFFICIENT PEOPLE
10,800m square of unused space with the possibility to grow onThis is the key insperation for developing this site with a marketand produce program.
SEW HARVEST MOVE/PREPARE SELL CONSUME(AT OPEN HOUSE PUB)
PROGRAM NEEDS
WATCH the site from the train, see activity, take an interestLEARN how to produce your own foodENJOY a green space which is proven to relieve stress of commutePRODUCE an end product which can be consumed or soldINTERACT with others while growing, learning, and at the market
B R I G H T O N O P E N M A R K E T
MARKET Shop - on site to sell produce and other essentials
Market - Temporary, three days a week plus special events
Open house - The garden of the local pub will open out to my building. The produce will be sold to the pub for use in their meals. Therefore the produce can be consumed on site
INTERACT
THE COMMUNITY PRODUCE PROJECT AND ESPECIALLY THE MARKET WILL BE THE INTEGRAL PARTS OF THE ‘SOCIAL CONDENSER’
Concept view of market space on site
