Food Saving and Food Sharing as an Urban Revitalization Effort

REAP | 2nd Semester SuSe15

Heather Troutman

Project 2 | Final Report5

Albania Arrazola

Emiel Afrans Titho

Gabriel Nießen

Eimsbüttel

15.07.2015

Bunker

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ApproachFoodwastefoodsharing

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IdeasConnectionIntervention

OutsideConceptInside

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Soil Permeability

Surface Types

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30,00 mGreen Roof Potential

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SuitabilitySolar Potential

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Traffic-Noise-Map Night Traffic Noise Map Day

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Recycling Containers Underground-bins

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Food-related businesses

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Pedestrian pathsBike lane paths

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Pedestrian pathsBike lane paths

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Information panel

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Benches

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Calamagrostis epigejos Endymion non-scriptaFritillaria meleagrisGeranium robertianum

Planting of endangered species

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Light Design

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Vertical circulation

Services

Circulation

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€6 million wasted 30 km2 land required 700 tonnes from food sector 3,000 tonnes from households

Problems: 20% SpaceCauses: 20% Space

5,000 tonnes CO2eq

First level – space scheme

Solutions: 60% Space

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Interactive Exhibition

Second level – space scheme 19

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Sustainable Urbanism

Throughout the analysis, we identified elements such as the "sharing stations" (figures 1 and 2) which indicated the presence of a strong community sense in the district. Such feature seemed relevant to be considered for further study and lead to establishing the center of one of our two main topics. We defined the social perspective as the main focus for the sustainable urbanism topic. On that basis, we also considered the existent historical background of Eimbüttel as added component of the district's community sense, as stated by Crowhurst (1987), the historic character of a neighborhood encourages community identity and sense of place.

Since its foundation (ca. 1275) Eimsbüttel has seen the evolution of buildings, parks and streets (Salomon, 2002). Such is the case of the Im Gehölz street, which used to be a forested recreational area (Schubert, 1992), and subsequently it formed part of the tramway infrastructure in Hamburg (Figure 3) (Becker, 2002). Now, Im Gehölz street is a primary highway in the city, allowing a great opportunity for a project development. Furthermore, the presence of the "Bunker Alardusstraße" and the high public transportation connectivity in the aforementioned street provide an additional asset to the project.

Figure 2. Sharing station OsterstraßeAuthor‘s photo

Figure 3. Im GehölzPhoto taken from: (Schubert, 2002)

Eimsbüttel 1000 x 1000 meters selected square distrcit

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Figure 1. Sharing station Stellinger WegAuthor‘s photo

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Sustainable Urbanism

One of the project‘s goal is to be integrated into the current City of Hamburg‘s urban plan, „Stadtraumerneuerung Osterstraße“, which main goal is to improve the area’s walkability and promote cyclist mobility. Therefore, a third construction stage is proposed. The third proposal starts in Im Gehölz main city street, a few meters from Schulweg, the last cross section street from the „Stadtraumerneuerung Osterstraße“ urban plan. This third stage includes the Bunker located in Alardusstraße 8/ Im Gehölz and its surrounding Southwest area. According to Dipl.-Ing. Mareike Gärtner, from the Eimsbüttel Office District, the property belongs to the city of Hamburg, hence, the bunker could potentially be used as a community and information center regarding food waste awareness.

The proposal covers a surface of 4,364.81 m2 (Figure 4), from which 326.75 m2 corresponds to the bunker’s surface and the remaining 4,038.06 m2 are intended to be used as open spaces. The open spaces surfaces are described as following: green open space and pedestrian paths cover an area of 2,594.77 m2; bike lanes cover an area of 922.79 m2; car parking space covers an area of 520.50 m2, which allows 18 parking spaces (Table 1, Figure 5). The suggested parking space located next to the bunker is intended to provide space for the vehicles that are currently located in the bunker’s Southwest area. To do so, a layout change is to be made by replacing the current 90º parking spaces to 30º parking spaces, as well as relocating two trees within the current parking space into the new open green space (Figure 6).

Table 1. Project Surfaces

Chart 1. Project Surfaces Figure 6. Parking spaces

Figure 5. Space Project Surfaces

Figure 4. Total Project Surface

Surface = 4,364.81 m2

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Sustainable UrbanismBunker Alardustraße

The ground level includes the following spaces: vertical and horizontal circulations; foyer; manueuver area; food refrigeration and storage; and services (Table 2; Chart 2; Figures 7, 8).

Figure 7. Ground Level

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Figure 8. Section A-AChart 2. Ground Level Surfaces

Table 2. Ground Level Surfaces

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The first level includes the following spaces: vertical and horizontal circulations; foyer; permanent exhibitions displaying food waste causes, problems and solutions; and services; (Table 3; Chart 3; Figures 9, 10).

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Figure 10 Section A-A

Figure 9. First Level

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Chart 3. First Level Surfaces

Table 3. First Level Surfaces

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The second level includes the following spaces: vertical and horizontal circulations; foyer; an interactive exhibition offering dynamic food waste solutions for the visitors to explore and interact ; and services. (Table 4; Chart 4; Figures 11, 12).

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Figure 12. Section A-A

Figure 11. Second Level

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Chart 4. Second Level Surfaces

Table 4. Second Level Surfaces

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The third level includes the following spaces: vertical and horizontal circulations; foyer; an area to offer community dinners; a kitchen; and services. (Table 5; Chart 5; Figures 13, 14).

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Figure 14. Section A-A

Figure 13. Third Level

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Chart 5. Third Level Surfaces

Table 5. Third Level Surfaces

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Interdependenciesremainig REAP-scopes

Figure 15. Interdependencies to other REAP-scopes

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Interdependenciesremainig REAP-scopes

Figure 16. Development through proposals

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Food Waste

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“Food waste is composed of raw or cooked food materials and includes food loss before, during or after meal preparation in the household, as well as food discarded in the process of manufacturing, distribution, retail and food service activities. It comprises materials such as vegetable peelings, meat trimmings, and spoiled or excess ingredients or prepared food as well as bones, carcasses and organs” (BIO Intelligence, 2010). The European Commission (2014) has called for EU-wide targets, aimed at kick-starting action on food waste prevention following the publication of an environmental impact assessment on food waste. The report identified that nearly 90 million tonnes of food waste was generated by the EU27 in 2006, approximately 179 kg per person, costing €180 billion. The Food and Agriculture Organization of the United Nations (FAO) (2013) estimated that “at the European level, the overall CO2 equivalents attributable to food waste is at least 170 Mt. emitted per year (close to the total greenhouse gas emissions of Romania or of the Netherlands in 2008, and approximately 3% of total EU27 emissions in 2008” (emissions data sourced from Eurostat, 2010)).

*EU figures do not include agricultural losses. (Source: EC, 2014)**This level is equivalent to roughly the total emissions of greenhouse gases of Romania.

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Food wastage figures in Eimsbüttel

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Initially, the aim of our project was focused specifically on saving food from vendors in the district, such as overly ripe fruits and vegetables, breads and dairy products passed sale-by-date, and leftover prepared food items from restaurants. The food will be collected with small, electric-engine trucks and vans according to schedules that are made by the food vendors themselves. Saved food will be taken to the community bunker for sorting and to determine where the food is needed. The program will work with community organizations such as food shelters and refugee centers who are in need of nutritional food items. When the community bunker collects more food than there is a community demand for, food items will be processed in a way that elongates the edible timeframe of the item, such as preparing sauces and jams that can be frozen and stored for long periods of time. Further investigation revealed that food-related businesses account for only 19% of the total food wasted in the EU27, with households accounting for 42% (FAO, 2013).

It became apparent that if the aim of our project was to increase sustainable urbanism in our district and reduce stresses on energy, land, water and the global climate, that our project must also address food wasted in households. To do this, we decided to make the Bunker’s primary use an exhibition on food waste with 20% of the exhibition space dedicated to understanding the problem, 20% dedicated to understanding the causes and 60% dedicated to celebrating fun and practical solutions.

Using data provided the FAO’s Food Wastage Footprint: Impacts on Natural Resources, we normalized the data per capita to determine Eimsbüttel-specific food wastage figures.

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Affected Actors

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Residents

Positive effects – There are numerous anticipated positive effects for residents of the district if our proposal is realized, including an increased sense of community, reduced financial burden, increased environmental awareness and understanding of sustainability. The most obvious incentive for residents is the availability of food at no cost. This is of particular reward to low-income residents and unemployed and homeless users of the district. This project does not only seek to save wasted food from businesses in the district, but focuses more on educating district residents on the environmental impacts that wasting food at home causes, the annual financial losses resulting from wasting food, and empowers them with creative ways to eliminate food waste at home. The bunker will host community dinners and workshops on composting and preparing foods for storage that will provide an opportunity for residents to interact and exchange ideas and experiences, increasing the sense of community in the district. Negative effects – There are no obvious negative effects anticipated for residents of the district resulting from this proposal. There is a small threat that constantly available, free food will increase the prevalence of homeless users in the district, especially in the park adjacent to the Bunker, which some district residents may perceive as inconvenient. We believe that this is not a threat, but an opportunity to find new housing solutions, employment opportunities, and greater understanding for community members in need.

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Food-related business owners

Positive effects – It is foreseeable that businesses can gain customer loyalty by partnering with food saving programs and making a public commitment to stop waste from their place of business and save food that can no longer be sold due to quality by working with our food saving program. The third largest French supermarket, Intermarché, proved an innovative concept for saving unattractive fruits and vegetables that would otherwise be wasted at the farm due to their unusual appearance with the campaign Inglòrious fruits & vegetables. The campaign highlighted the irrelevance of a vegetable’s appearance when the motivation is nutrition. Working with farmers, Intermarché was able to retail fruits and vegetables that would have otherwise been wasted for a 30% reduction in cost to the customers. The campaign was an immediate and celebrated success selling an average of 1.2 tons per store during the first two days and accounting for 24% of total store sales (Intermarché, 2015). Retailers such as supermarkets, fruit stands and bakeries can save food by marketing lesser quality food items at a discount, earning profit from a commodity that would otherwise be a waste management cost if business-as-usual is to throw out low-quality products as waste. Negative effects – Implementing food saving strategies would certainly require an effort, time and possibly money, to train employees and create a system for collecting a briefly storing food that can no longer be retailed. The United Nations Food and Agriculture Organization has prepared a variety of resources, such as toolkits and hand guides, for food vendors and caterers who would like to start saving food (FAO, 2014). Some vendors may not wish that residents know that food is wasted at their venue. Specialized programs can be made that allow for anonymity of food providers. Collection times will be coordinated with food providers at times that are chosen for convenience.

https://vimeo.com/98441820

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Institutional bodies

Positive effects – Schools and kindergartens will benefit greatly from this project with new academic programs and workshops, offering students and professors with increased opportunities to incorporate resource efficiency into education and daily lives. Municipalities will benefit from championed actions to address concerns declared by the EU, and an opportunity for celebration of new, sustainable projects, such as workshops for other districts that would like to also implement food saving programs. Additionally, this project lays the platform for increased community events that the municipality can use to disseminate information. Waste collectors will benefit from decreased waste loads that need to be collected, possibly eventually reducing the frequency of pickups, saving the municipality time, money, and GHG emission allowances. Community organizations that support low-income and homeless residents will have a reliable source for nutritional food and sustainability edification for their programs.

Negative effects – Some of the organic foods that will be saved through our program may currently be utilized as a substrate for bio-gas plants. This threat can be ameliorated by implementing integrated management strategies at the Bunker to collect all usable biomass that cannot be eaten and insuring it is secured for fuel.

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References

Becker, C. (2002). Eimsbüttel von A-Z. Das Stadtteillexikon. Hamburg, Germany: Medien-Verlag Schubert.

Botanischer Verein zu Hamburg e.V. . (1891-2015). Botanischer Verein zu Hamburg e.V. . Retrieved June 10, 2015, from Pflanzenportraits: www.botanischerverein.de/pflanzenportraits.html

Braae, E. (2015). Beauty Redeemed. Recycling Post-industrial Landscapes. Basel: IKAROS Press.

Crowhurst Lennard, S. H. (1987). Livable Cities: People and Places: Social and Design Principles for the Future of the CIty. Southampton, N.Y. : Gondolier Press.

European Commission [EC] (2014) Impact Assessment on Measures Addressing Food Waste. Retrieved June 12, 2015, from http://www.europarl.europa.eu/news/en/news-room/content/20120118IPR35648/html/Parliament-calls-for-urgent-measures-to-halve- food-wastage-in-the-EU

Food and Agricultural Organization of the United Nations [FAO] (2013) Food wastage footprint: impacts on natural resources.

Frei und Hansestadt Hamburg Behörde für Stadtentwicklung und Umwelt Abteilung Naturschutz. (2010, Mai). hamburg.de. Retrieved from hamburg.de/start-natur: http://epub.sub.uni-hamburg.de/epub/volltexte/2014/31775/pdf/

rote_liste_und_florenliste_der_gefaesspflanzen_von_hamburg.pdf

Hamburg.de. (n.d.). hamburg.de. Retrieved May 25, 2015, from Planung läuft. Stadtraumerneuerung Osterstraße: http://www.hamburg.de/eimsbuettel/4256588/stadtraumerneuerung-osterstrasse/

Intermarché, (2015) Inglòrious fruits & vegetables. Retrieved June 14, 2015, from http://itm.marcelww.com/inglorious/

Intermarché, (2014) Inglòrious fruits & vegetables Retrieved June 14, 2015, from https://vimeo.com/98441820

Schubert, Medien-Verlag. (1992). Eimsbüttel im Wandel in alten uns neuen Bilder. Hamburg, Germany: Medien-Verlag Schubert.

Strassenkatalog.de. (n.d.). Strassenkatalog.de. Retrieved May 20, 2015, from Bunker Alardusstraße: http://www.strassenkatalog.de/osm/bunker_alardusstrasse,32298077w.html

Salomon, S. (1994). Eimsbütteler Facetten. Einblicke in 100 Jahre Stadtteilgeschichte; 1894-1994. Hamburg, Germany: Galerie Morgenland.

http://www.europarl.europa.eu/news/en/news-room/content/20120118IPR35648/html/Parliament-calls-for-urgent-measures-to-halve-



http://epub.sub.uni-hamburg.de/epub/volltexte/2014/31775/pdf/

http://epub.sub.uni-hamburg.de/epub/volltexte/2014/31775/pdf/

http://www.hamburg.de/eimsbuettel/

http://www.hamburg.de/eimsbuettel/




http://www.strassenkatalog.de/osm/

http://www.strassenkatalog.de/osm/