Process: a holistic and sustainable food system; restaurant in Fordsburg, Johannesburg

Abstract

South Africa is heading towards a direction of increasing numbers of malnutrition, obesity, and non-communicable diseases. The intention of my study is to create a sustainable and holistic food system that meets a variety of needs. It aims to increase and encourage the consumption of a variety of vegetables rich in nutrition in South Africa. The project is implemented on an underutilized parking lot of the Oriental Plaza in Fordsburg, Johannesburg. Program include an agricultural research centre, agro-processing station, culinary school, and restaurants/takeaways. The project concept looks at the relationship between inside and outside and is addressed throughout the different scales and forms. It is exploring how one can bring the outside in and vice versa; making farming (which often happens outside) visible by presenting it in spaces people occupy daily, and showcasing the food production process, which is often unseen by the consumers. It is the relationship between the built and landscaped, private and public, on and above ground, and the hidden versus the exposed. Important design drivers are landscape, thresholds, and engaging with the senses. The architecture expresses the variety and natural health through the influences of urban farming initiatives, Islamic gardens, optimising rainwater collection, organic waste reuse systems, and natural building materials