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Li nd be rg s L an tb ru k m ilk cow s Va lb rä nn a 1 1 m eat la mbs M ul ls jö 8 0 m eat la mbs Fa m ilj en H an ss on s Ch ar k m eat 1 1 Ba st utr äs k Ch ar kut eri 1 1 1 U m em us t fr ui t 1 1 Eri k Sö de rlu nd Sk og & Vi lt m eat elk 1 H än gn ar eg år de n m eat cow s 1 Vi nd eln s R ök er i m eat 1 1 Str öm da hl a Sl akt eri m eat cow s 1 1 N yhl én & H ug os so ns m eat cow 1 Gru nd nä s Sl akt eri m eat 1 Re nb er gs va ttn ets L an tb ru k m ilk cow s 1 N ya T är na Vi lt m eat elk 1 1 1 Lap pl an ds Vi ltp ro du kt er m eat re ind ee r 1 1 1 1 An dr ea s Sk um Fj äl lv ilt m eat re ind ee r 1 1 Re np ro du kt er i So rs el e m eat re ind ee r H äl ln äs H an del st räd gå rd her bs 1 BE Tr äd gå rd pla nt s 1 1 Kr äk ån ge rs Ek og år d ve ge ta bl es Ma rs to rp s Ma t ve ge ta bl es 1 G rö ns ak sf ab rik en ve ge ta bl es 1 1 Ek or anc he n m eat cow s Ren fo rs G rö ns ak er ve ge ta bl es 1 1 1 Val lgå rd en pla nt s 1 1 1 Kv an ne går de n her bs 1 1 Sp ru ce M ou nt ai n ja m 1 1 1 H el en s G år ds buti k ja m 1 Ek otr äd gå rd Br ån pla nt s Sv an sel e G rö nt ve ge ta bl es 1 1 1 Br än nl an d I sc id er be ve ra ge Br yg gv er ke t be ve ra ge U&m e Be er be ve ra ge Sv edj an M ej eri chee se cow s 1 Vä st er bo tt en so st /N or rm ej er ier chee se RH Pl an ta go her bs 1 Sa lte rie t fish 1 Be rg m an s Fi sk & Vi lt fish 1 1 1 1 N oru m s Fi sk rö ke ri fish 1 Ro vög er ns S ur st rö mm in g fish st röm m in g 1 Tv å fis ka re fish 1 N or rm ej er ier m ilk cow s U m la x fish cha r Öv eru m an s Fi sk fish rai nb ow tr out Vä ste rbo tte ns fi sk fish Ca se ru m Y st eri chee se cow s 1 D an ic a F ood s ja m ber rie s 1 1 Ny åk er s p ep pa rk ak or ba ke d go ods G la ssb on de n ic e c re am cow s 1 Pr al in er ie t ch oco la te s 1 Vi nt ag e Pl an ta tio ns Ch oc ol at es ch oco la te s Ku ltu rb ag er ie t ba ke d go ods Ba rk br öds ba ge rie t ba ke d go ods Li lla H an tv er ks ba ge rie t ba ke d go ods Ör e G år ds ba ge ri ba ke d go ods Ca rls Sk aff eri ba ke d go ods 1 Gi m on äs Ba ge ri ba ke d go ods Fi na s Ba ge ri ba ke d go ods N ya k on di tor ie t ba ke d go ods H agab rö d ba ke d go ods Kå ge T un nb rö ds ba ge ri ba ke d go ods Yt te rt avl e ä gg eggs hen s Bo hm ans h öns eggs hen s Sv am p i n or r m us hr oom s Al sk og s g rö ns ak so dl in g ve ge ta bl es 1 Bo rg gå rd en s d es ig n o ch tr äd gå rd ve ge ta bl es 1 1 For sl un da T rä dg år d ve ge ta bl es 1 Gi de å G et m ilk goat 1 Ka m ro se A B wi ld b er rie s 1 1 Ka sam ar ks F år far m m eat la mbs Lu nd str öm s L an tb ru k m eat pigs M aCo Gr ön t ve ge ta bl es 1 1 N or dli ga m eat re ind ee r 1 1 1 Ren ov er in gs by rå n ba ke d go ods 1 1 Sk og en s Sk at te r ber rie s 1 1 1 Str ömb er gs T un nb rö d ba ke d go ods Vä ste rbo tte ns H on un g ho ne y To rs gå rd en ve ge ta bl es Mj öl e b är bru k ber rie s 1 1 Gu mb od a P ot ati s ro ot v ege ta bl es W al lg re ns Po tat is ro ot v ege ta bl es M yc kl e Po tat is ro ot v ege ta bl e P Å M ar ks te dt A B ro ot v ege ta bl e N yl id en 41 ro ot v ege ta bl e H äst ha ge n 17 ro ot v ege ta bl e Pu nkt 119 R S an ds trö m ro ot v ege ta bl e Stöc ks jö N or ra ro ot v ege ta bl e R An de rs so n ro ot v ege ta bl e H äl si ngf or s 15 ro ot v ege ta bl e Vä st ers el et 4 0 ro ot v ege ta bl es Gu llsj ö 2 5 ro ot v ege ta bl e Bo da ns Ek ob ru k m ilk cow s 1 1 1 M el la nsj ö 16 m ilk cow s 1 W al lne rs B od by su nd m eat la mbs 1 Lå ng ed 80 m eat cow s 1 J A H äg gl un d H åk nä s eggs hen s Bj ur se le 12 0 m eat cow s D ju pg ro vs gå rd en m eat la mbs Lö nå sg ård en m ilk cow s 1 M al tt rä sk B igå rd ar ho ne y Gr ys sj ön s P ot ati s ro ot v eg et ab les Si lje grö nt veg et ab les 1 Se ls gå rd veg et ab les 1 Bu rv ik s Fi sk fish H ass es F isk fish 2 1 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 10 0 10 1 10 2 10 3 10 4 10 5 10 6 10 7 10 8 10 9 11 0 111 112 113 114 115 116 117 811 119 120 121 122 123 124 125 126 127 128 129 130 113 132 133 134 135 136 137
There does not exist one comprehensive list that presents all enterprises in primary and secondary food production in Västerbotten. This map is an ongoing project in order to show the abundance of small, medium and also a few large private companies active in food production. In Västerbotten there is:
• 140 food industries • 206 dairy farms
• 246 farms with beef cows • 25 professional fishermen
• 4 companies for secondary fish production • 2 pisciculture companies
• 3 larger greenhouse cultivation companies
• 10 slaughterhouses for wild meat, 9 for reindeer and 7 for secondary reindeer production
• 30 pig farms
• 2 pig slaughterhouses
• 3 big egg producers and countless smaller • 20 commercial potato growers
• 286 small sheep farms
• 5 cheesemakers and much much more…
FOOD STREET
MADE FROM
VÄSTERBOTTEN
name from processing meat pig lamb goats reindeer relk bear quail charcuterie fish eggs honey jam baked gods beverages milk chese vegetable root vegetable wild berries fruit herbs mushrooms plants main production• 700 m2 + 350m2 (parking/utillity)
• 20 - 25 occupants • static vender places
• temporary sales or drop of points • cooking/preparation possibilities • rest rooms for vendors & visitors • staff room
• public/commom spaces - not vender dependent • roof garden, open 24/7
• loading dock / accessibility • advertisement / transparency • year around sales
• year around open happenings
• Europe 2020 Strategy
• The Swedish Food Strategy
• The Swedish Rural Development Program, • Umeå’s Plan for a Sustainable Countryside.
plan, flows
floor plan feeling
There can never exist a sustainable city, without a functioning,
agricultural countryside. Only a sustainable production along with a sustainable consumption, create substantial environmental benefits. How sustainable the use of our natural resources are, is depending on the regulations by society and of our actions as consumers.
A well working interaction between the urban and the rural is crucial. Without attention to this coordination, there will be no sustainable city and the beneficial environmental impacts of agriculture will be lost. Agricultural land is a renewable resource. A field could, theoretically and amazingly, continue to produce food for a hundred thousand years. Despite this fundamental significance, the areal of farmed land has
steadily decreased since the peak in 1950. Society, its demographics, regulations and markets, has made it increasingly difficulty to support oneself on farming. The cost has been the loss of 10 million ha arable land in less than 80 years. That equals 50% of the Swedish farmland. Since 1983 the number of milk cows, our primary grazers, have been reduced by more than 50%. The appearance of our countryside is, perhaps forever, changed.
It is not only the esthetic properties of the landscape that has suffered. In order to stay competitive on a global market, farmers has been forced to make the job more efficient. The great shift from low tech, labour
intense farming to technically advanced one person-shows, has had an immense impact on the rural landscape. Grazed meadows are second, after virgin forests, when it comes to biodiversity. 50% of red listed
plant species in Sweden are found in our traditional farming landscape. Many species of insects, amphibians and birds are also dependent on the traditional agricultural landscape with pastures, uncovered ditches, wooden fences and stone walls. This landscape is perishing.
In 1927 Västerbotten had 100 521 ha arable land. In 2007 the number had dwindled to just 71 515 ha, a decrease of 29%. In 2014 the number of agricultural businesses were 2446. A decrease with 18% since 2005. The statistics points towards a desolate future.
The preservation of farm land is a long-term commitment with benefits that cannot be estimated in money. We need state regulations and an infrastructure that enables farming. We need an elevated awareness
concerning the significant benefits farming has for our environment and we need to look beyond the prize tag when we select our food. Why do we buy beef from Brazil, when you can get it at Gubböle or Åbrånet? And how can sweet peas from Peru be called fresh? Can a product still claim to be ecological, if it has come to us by airplane?
80% of the agricultural production in Västerbotten is situated in the coastal region, within reasonable distance for distribution to Umeå. If we want to keep the great biodiversity of traditional farm land, create a sustainable city and an equally sustainable countryside, it is paramount to create a permanent place in Umeå where local producers meet local consumers: a permanent indoor food market, a place for good food, sustainable progress and raised awareness.
There are substantial political incentives supporting the creation of an indoor food market in Umeå. All the following programs share actively support a more sustainable food production.
PROGRAM
MANIFESTO
design principles
Since most farms up here are small family run businesses, we have to highlight each other instead of competing. We have much to win if we join forces! I also think it is important to be close to your buyers,
to meet them and listen to what they are looking for.
# 12.
FOOD STREET
UP
UP
Market floor plan 1:00
FOOD STREET
UP UP
A sustainable countryside can only be achieved by cooperation between associations, business enterprises, inhabitants, visitors, university, regional organizations and other municipalities in
Västerbotten. The municipality of Umeå has the role of coordinator and cooperator. Umeå’s Plan for a Sustainable Countryside.
utilities storage storage freezer p p p p p p p p p p p p p p p taff storage management waste
Lover floor plan 1:200
Upper floor plan 1:00
Upper floor plan 1:200
FOOD STREET
1 : 5001. sitplan
1
3
3
6
5
4
4
2
1
1
1
situation plan
1:500
1: hotezls
2: väven, library
3: open spaces accecable for lager markets
4: ica nad coop
5: multi story parkning
6: umeå river
The building is shaped so that the existing flows of the cityscape are not interrupted, but rather enhanced. An arcade (a) wraps around the building and connects to the existing sheltered sidewalk of Scandic
Hotel. The open belly (b) of the building lets traffic and pedestrians flow underneath the cantilevered market one level above. Parts of the roof is open access greenery, compensating for the loss of the existing park. Through a shared entry to the street, a future housing complex, ensures life and movement even during the hours that the market is closed.
Situated in close proximity to four hotels (#1 below) provides an extra client base, besides the local citizens of Umeå. The proximity to the Cultural Centre Väven and to the Public Library also promise extra influx of visitors. The possibility to expand beyond the building itself onto open spaces (#3) is important for larger events such as Bondens marknad (the existing outdoor Farmers’ market). The nearby Ica and Coop (#4) have good sales of ready lunches. Tapping into this market, catering to the working centre of Umeå, should prove beneficial.
Parking, for accessibility reasons, is important and the building is strategically situated in front of existing multi-level parking. The
closeness and view of the Umeå river and its pedestrian walkway is a natural and beautiful asset for the market.
(a) (b) (c) (d) (e) produce compost biodiversity produce recyclables commun space housing main market temporary market tempor ary st or ge par
king waste managemen
t staff equipmen
FOOD STREET
evation
1:100
10 r easons for pr oducers • Increase consumer awar
eness
of r
egional food stuffs and the
beneficial effects of buying them
• Cr eating continuance: a permanent place r eplacing shorter initiatives of pr oject c haracter • Facilit ating small pr oducers’
access to food supply c
hain
•
Developing cooperative solutions for efficient distribution and marketing
• Reduction of risk thr ough collab oration • Contr
ol over how the pr
oducts ar
e
pr
esented and over pr
oduct quality
•
Adding value; joint marketing of exclusive pr
oducts at a
higher prizes covering the costs associated with lower pr
oduction
•
Developing r
egional food branding
with focus on its distinct origin, methodsz of pr
oduction, traceability
,
hygiene, animal welfar
e and quality • Resuscit ation of old r egional food traditions, pr oducts and r ecipes •
Enhancing the eat, view and experience sc
heme as an effective
instrument to make the pr
oducts
known 10 r
easons for consumers
•
Concern for food safety and quality
•
Transpar
ency in the entir
e food
supply c
hain: origin, pr
oduction,
transport
ation and handling
• Food pr oduction and pr ocessing in accor dance with
good farming practices
•
Food pr
oduced with r
espect for the
envir
onment and welfar
e of animals
•
Or
ganic foods and pr
oducts • Convenient loc ation • Attractive spac • Face-to-face cont act with pr oducer • Food as an experience • Food cultur e and traditions 10 r
easons for authorities
•
Connecting food pr
oducers and
other or
ganizations and institutes
of r
esear
ch, public and r
egional
authorities in a network for regional food development
•
Incr
ease consumer awar
eness of
the ric
h variety of r
egional food
stuffs and the wider beneficial effects of buying them
• Cr eating continuance: a permanent place r eplacing shorter initiatives of pr oject c haracter • Facilit ating small pr oducers’
access to food supply c
hain
•
Removing administrative barriers and cr
eating new
possibilities for entr
epr
eneurial
farm-food development.
•
K
eeping the need of investment low for the individual pr
oducer • Facilit ate and r ealize space • Investment in building • Sour
cing other partners
for initial investment
•
Marketing the uniqueness of regional food and the str
ong
pr
oduction competence
of the small pr
FOOD STREET
1 : 5001. sitplan
elevation north
1:200
situation diagram
1:500
#1
#2
Tullkammaren Scandic#3
perspective towards north
The part of the building facing the river is exposed to a lot of sun. During winter the lower sun reaches the stepped space underneath the building, offering a sheltered space to enjoy the river winterscape. During summer, the space is shaded to a higher degree because of the higher path of the sun.
Events like the existing Bondens marknad or Taste Umeå would work in collaboration with the permanent food market. The large open
space in between the new market building and Umeå river is ideal for such events. The ”open belly” of the building works as an intermediate space, linking the area in front of Tullkammaren (the Old Customs
building) and the space behind Tullkamaren and Scandic Hotel, both suited for temporary markets year around.
FOOD STREET
Dr
af
ting
5
100
50
Section 12 - Callout 1 Skala: 1 : 50Mallfil White
Unnamed 11 04/19/18Drafting 1
axo
1:500
facade detail
1:200
detail, profile
1:1
section a -a
1:200
detail, structure pattern
1:00
The structure of the building is an integrated part of the building’s
design and function. Loadbearing pillars are hidden in the midst of the tilted construction surrounding the entire building, in the interior as well as the exterior. A net of traditionally profiled, wooden triangles act as shading for indoor spaces and extends over the roofline forming a railing for safety.
Ogee (sv. karnis) is a classical profile that is found, usually in combination with quartz rod and hollow moulding, on practically all of our windows and framework doors in Umeå, dating from the beginning of the 19th century to the mid 1950’s.
