FLY GLOBAL. EAT LOCAL.

2010 M. Arch Comprehensive Studio. Instructor: Jill Stoner

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Resetting the standards for in-flight meal service, this proposal confronts airline travel’s negative environmental impact by rethinking the way meals are produced, packaged, and transported on board. An all-in-one food harvesting, preparation and packaging operation occupies a vacancy plagued office park 3 miles from SFO, turning 63 acres of parking lots with stunning bay views into an aquaculture landscape. A gravity-run network of freshwater pools holds growing Tilapia and aquaponic lettuce beds that feed off of nutrient rich waste water. The processes of collection, preparation, and packaging penetrate a vacant office building, breaking open horizontal and vertical pathways that allow water, air, and light to weave through the existing enclosure. A semi-enclosed public pathway follows production operations as they move upward through the building, offering engagement at each stage. A ground floor market sells fresh fish and vegetables, kitchens open up to demonstration areas, and dining areas offer simultaneous views of package production, food prep, and flights taking off across the bay. The transparency of this full-scale industrial food process allows the public to understand the reality of what it means to mass produce and consume food. Here it becomes possible to promote public awareness, interest and involvement in more sustainable and local food production while serving the needs of the corporate global airline industry.