HOW DO YOU SHOP LOCAL FOOD IN UMEÅ?

UMEÅ MARKET

EMELIE WENDELSTIG, STUDIO 1

REGION

MANIFESTO

1

2

3

4

WHY

“To achieve resilience and

sustainability we need to use

local products. Shop local

food!”

HOW

“Markets benefit diversity in

local food products, social

and economical

sustainabili-ty.“

Site: Renmarkstorget

AS AN ARCHITECT

“Spatial thinking can benefit

the integration of farmers and

local food products into the

urban environment.”

WHO

“New ways of distributing

food products are in the

mak-ing. Local grassroot initiatives,

e.g REKO-ringen UMEÅ is on

the uprising to support local

farmers”

HOW DO YOU SHOP

LOCAL FOOD IN UMEÅ?

In västerbotten 9 bilion is spent on food products anulay, including restaurants, farmers and products. Only 1.1 billion of food products is produced in Västerbotten. The value of exported products do not cover the cost of imported products.

Potential growth oppertunities are identified as refine-ment of products, berries and vegetables.

PRODUCED IN VÄSTERBOTTEN

Total product value produced in Västerbotten 2017

1.1 billion SEK

Totalt food consumption value in Väster-botten 2017 (266 000 inhabitants)

9 bilion SEK

Reference: Jonasson, Lars & Persson, Sören, Skafferiet

mellan kust och fjäll, Livsmedelsproduktion i Västerbot-tens län. Region västerbotten 2017.

Turnover by companies working with re-finement of products in Västerbotten 2017

2.6 bilion SEK

Due to the short season

of harvest in the northern

regions of Sweden the

potential of extending

the season by refining

products is shown in this

diagram.

Harvest

Planting

Growing

Refinement

Mapped farms within 55 km of Umeå The region of Västerbotten has a diversity in produced products.

From meat to honey, with an emphasis on milk and meat, but with an expanding vegetables focus.

UMEÅ MARKET

EMELIE WENDELSTIG, STUDIO 1

PART TIME FARMER

FULL TIME FARMER

RESTAURATEUR

CONSUMERS

ACTORS

The part time farmer is a pas-sionate person, that grows or attend to animals despite of not generating enough profit to sustain a living, therefore they have a second job. The part time farmer relies on “gårds-butik”, subscription models of vegetable bags from consumers or farmer’ markets a few times a year.

The full-time farmer has a large-scale corporation, often em-ployees. The business occupies them all year round and some of them have small stores to sell their products.

Many work both with raw prod-ucts and refinements. Some have food preparation facilities.

The future of Västerbotten restaurants are focused on local products and preparations. The next generation restaura-teurs are focused on sustain-ability, e.g REKO restaurant by students at Umeå School of culinary arts 2018.

Today’s consumer is environ-mentally aware and wants to shop environmentally friendly and ecologically, but is also convenient.

SITE ANALYSIS

THE NEXT LOCAL RESTAURANT

REKO is a Pop-up restaurant by eight students at the School of culi-nary art in Umeå. With focus on local products and sustainable ideas. Full interview available in separate document.

A NEW MARKET IDEA

WORKSHOP #1

CREATING A VISION FOR REKO-RING UMEÅ 2018 (TRANSLATED)

TO SUPPORT SUSTAINABLE FOOD PRODUCTION AND INCREASE LOCAL RESILIENCE.

Create a Platform / Place

The link between consumer and producer. Social Ecological Economical - Start wide - Transparent - Economically? Umeå municipality? Transport? No middle hands Production and consumption Grassrooth intive REKO-RING UMEÅ

REKO-RING is a new initiative to connect farmers and consumers through a internet based market. Limiting waste and ensuring profit before the producer deliver their products.

The site is a square with shops and restaurants along the sides. The north end houses the previous tourist informa-tion, the building is now occupied by one small munici-pality department, perhaps temporarily.

Detail plan in progress to connect Rådhustor get and Renmarksesplanaden. RENMARKST ORGET N

Major bikepath connections. Street connection to

surround-ing buildnsurround-ings. Connection between pedres-tian street and site. Transport connection to the site. Pedestrian area.

RESEARCH

UMEÅ MARKET

EMELIE WENDELSTIG, STUDIO 1

ELEVATION SOUTH 1:200

ELEVATION NORTH 1:200

ELEVATION EAST 1:200

ELEVATION WEST 1:200

1st floor support

2nd floor support

MAIN STRUCTURAL SYSTEM

FORM DEVELOPMENT & SITEPLAN

Identifying the site in width and hight, considering the neighbour-ing buildneighbour-ings.

Creating room for transporta-tion to surroundig buildings and across the site.

Creating public space in connec-tion to the central pedestrian street.

Connecting to new pedestri-an street pedestri-and creating a public pocket space. Fragmenting the volumes.

Extending the public area and creating a “food truck street” along the buildings west facade. Utilizing the sunlight.

Lowering ceiling highs in south end to not impose on surround-igs and creating a roof terrase.

UMEÅ MARKET

PROGRAM

EMELIE WENDELSTIG, STUDIO 1

MARKET STALL MODULES

3m x 3m outdoor market space modules

2m x 2m indoor market space

Connected to outdoor market space grid. Can be connected to make a large tent.

Market space to sell products. Kitchen module for minor

food-prepping and selling. Seating area. Can be combined with tent or kitchen module. Foodtrucks fit within two grid-modules. Can be combined with seating module.

“A marketspace about

local products and

lo-cal people, on a public

place in the city.”

Fresh food or product display Chilled food display Counter and seating area Small prepkitchen module Storgare or product display

Indoor market perspective (A) Outdoor market perspective (B)

South facade view on a quiet day.

UMEÅ MARKET

EMELIE WENDELSTIG, STUDIO 1

PLAN LEVEL 1

1:1OO

SECTION A-A 1:200

PLAN LEVEL 2 - 1:2OO

DESIGN

PLAN LEVEL 1 - 1:1OO

UMEÅ MARKET

EMELIE WENDELSTIG, STUDIO 1

A

DESIGN

SECTION B-B 1:200

Pocket space perspective (C)

Restaurant perspective (D) Market hall perspective (E)

SECTION B-B 1:200

SKOLGA

TAN

UMEÅ MARKET

FUNCTION

EMELIE WENDELSTIG, STUDIO 1

LEVEL 1 - 1:200

LEVEL 0 - 1:200

Winter configuration

LEVEL 0 - 1:200

Summer configuration

CONFIGURATION

Sketschup furniture credits Deliverytruck: Deerock Foodtruck: MariaP

UMEÅ MARKET

FUNCTION

EMELIE WENDELSTIG, STUDIO 1

MATERIALITY

ROOFPLAN 1:200

ENVELOPE 1:200

MAIN STRUCTURAL

SYSTEM 1:200

Pillar system connect into holders in the out-door market area. Creating possibilties to ar-range tents after need. The 3m x 3m tentes can be connected in all directions.

MARKET TENT CONSTRUCTION

Green roof

Wood cladding facade

Photo: @wildtextures

Primary beam structure Slots for tentpoles are placed in the market

ground acocording to the grid. Outdoor