Lea
Lea
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Climate Zone: cfb (Temperate oceanic climate or subtropical highland climate)
Australia (East Coast)
Australia (East Coast)
Main dish: Australian Meat Pie
It was brought to Australia by British settlers in the 18th century. At first only simple, made with a pastry crust and filled with meat and gravy. These were a convenient and portable meal for workers and travellers, and quickly became a popular food item in the growing colonies. They began experimenting with different ingredients to create their own version of the classic dish. It became very popular in the 1800s and a staple meal and national dish in the 1900s.
https://www.pinjarrabakery.com/the-significance-of-meat-pies-in-australian-culture/
Ingredients:
Beef cheek filling
2 tbsp olive oil
135 gm minced beef
900 gm beef cheek, cut into 2.5cm pieces
180 ml red wine
1 onion, diced
4 garlic cloves, crushed
2 rosemary sprigs, leaves picked and chopped
1 celery stalk, diced
750 ml (3 cups) veal or chicken stock
50 ml malt vinegar
360 gm tomatoes, peeled (see note) and diced
360 gm button mushrooms
60 gm potato starch
635 gm chilled unsalted butter
675 gm (4½ cups) plain flour
1 tbsp salt
1 tbsp white vinegar (see tip)
Puff pastry
635 gm chilled unsalted butter
675 gm (4½ cups) plain flour
1 tbsp salt
1 tbsp white vinegar
Origin (Imports):
olive oil: Spain (71%)
minced beef: self-produced
red wine: self-produced (80%), New Zealand (10%)
onion: India, United States, Vietnam
garlic: China
celery: India, United States, Vietnam
chicken stock: self-produced (99%) (70% produced by Baiada Poultry)
malt vinegar: Vietnam, Sri Lanka, Netherlands
tomato: self-produced (from different parts per season; winter-Geraldton; summer-Perth)
button mushrooms: South Korea, India, Vietnam
potato starch: India, United States, Vietnam
butter: India, Belgium, Netherlands
salt: Pakistan, New Zealand, China
flour: New Zealand, Thailand, Italy
Origin to production:
Self-produced in Australia: (distance: ca 3.000km)
beef
chicken
red wine
tomato
New Zealand: (distance: ca 2.000km)
flour
South Korea: (distance: ca 9.000km)
button mushrooms
Pakistan: (distance: ca 11.000km)
salt
India: (distance: ca 10.000km)
onion
celery
potato starch
butter
Spain: (distance: ca 18.000km)
olive oil
Vietnam: (distance: ca 7.000km)
malt vinegar
--> About 60.000km the ingredients have to travel before they can be processed for the dish
--> about 13 tonnes of CO2 that has been emitted because of these ingredients
Calculated with the countries the products are most likely imported from, and, if there is more than one item imported, they are all imported together
https://www.calcmaps.com/map-distance/
https://www.quarks.de/umwelt/klimawandel/co2-rechner-fuer-auto-flugzeug-und-co/
Processed, prepared, and served:
Prepare Filling
Heat oil and mince
Cook beef, onions, garlic, celery
Add tomato, stock, wine
Simmer with mince and beef
Make Pastry
Mix butter, flour
Add water, vinegar
Fold, chill overnight, roll, fold again twice
Assemble and Bake
Line tin with base
Fill with filling
Top with pastry, seal, brush with eggwash
Bake until golden
Served
Can and is mostly served warm
Can be served with different toppings such as tomato sauce, ketchup, gravy, or mashed potatoes; some people also like to add cheese or onions for extra flavor
Can be served with different side dishes such as salad, vegetables, or chips
Eaten:
There are multiple ways to eat a Meat Pie, however, these are said to be the most common ones:
The Prim & Proper
Plate, knife, fork
The Multitasker
Takeaway, eating while walking or driving, with one hand
The Crime Scene
Cut the top off, add the sauce, and stir, use a spoon
Just eat it --> it can be a meal, a side dish, eaten as a snack, just whenever, whatever
Where does it go?:
The bakery sector of Australia sadly "has" to throw out 319.400 tonnes per year, and the Meat Pie will definitely also sometimes be part of this large amount. So they will most likely land in a landfill if they don't end up in someone's stomach.
Portfolios:
Brief - Accessible Pop-up Markets
Brief - Accessible Pop-up Markets
Food deserts, whether in urban or rural neighborhoods, represent areas where residents struggle to access affordable and nutritious food due to a scarcity of nearby grocery stores or fresh food retailers. This often leads residents to rely heavily on convenience stores or fast-food outlets, which predominantly offer processed and unhealthy food options. Concurrently, individuals with disabilities encounter barriers accessing food-related facilities and services, stemming from physical, sensory, and cognitive challenges. Architectural interventions are crucial for mitigating these disparities by creating inclusive environments that cater to diverse needs and ensure equal access to healthy food options.
Moreover, addressing food waste is integral to creating sustainable food systems and enhancing food accessibility. Architectural interventions that streamline food distribution networks, incorporate efficient storage solutions, and promote community composting facilities can help reduce waste and redirect surplus food to underserved areas, including food deserts. By integrating strategies to combat food waste alongside efforts to improve accessibility, architects can contribute to creating healthier, more equitable communities for all.
Economic Factors: In poorer areas, there might not be enough demand for healthy food, so grocery stores choose to open elsewhere.
Infrastructure: Some places lack good transportation, making it hard for people to reach grocery stores far away.
Land Use Policies: Rules about where buildings can be put might stop grocery stores from opening in certain areas.
Social Determinants of Health: Factors like poverty, unemployment or low education can also make it more likely for a neighborhood to have few healthy food options.
Physical Barriers: Places like restaurants or stores might have things like stairs or narrow doors that make it hard for people with mobility problems to get in.
Sensory Challenges: Some people with disabilities might find it tough to understand food places that mainly use visuals or sounds, like menu boards or announcements.
Cognitive and Intellectual Disabilities: People with learning disabilities might struggle with reading menus or making food choices in restaurants.
Communication Barriers: Not having clear signs or ways to communicate can make it hard for people with speech problems to tell restaurant or store staff what they need.
Solutions:
Community Food Hubs: Building community food hubs means making places where people can get fresh food, learn about cooking, and get help with food. These hubs can also be places where people meet and hang out.
Mobile/Pop up Markets: Making mobile markets or food trucks with fridges and storage helps bring fresh food to areas that don't have many stores. These mobile units can visit different places regularly, making it easy for people to get healthy food.
Community Cargo Cuisine
Community Cargo Cuisine
Main Community Center
Main Community Center
Weekly and Morning Route
Weekly and Morning Route
Renderings
Renderings
Our story
Our story
Creator
Creator
Started this project
~ Visionary and Architect
Interviewer
Interviewer
Reports critically
~ Wants every opinion on this Project
Living here all my life, it was always difficult to access nutritious food. Especially now at my age, and that my son was out of town for his job, buying groceries or cooking for myself became very hard, so I was always relying on other people. Now, with these food hubs, I don't have to walk far or pay too much, and I can join community events without worrying about mobility issues. With my son operating this, I also get to spend more time with him now that he's back in the area. It has truly improved my quality of life.
I've been running this store for years, and ever since these food trucks arrived, I've seen fewer customers. Competing with charity and free food is impossible for a small business like mine. They're simply taking away my customers.
The trucks are equipped with fridges and storage, making them ideal for this type of route and work. Our trucks operate 7 days a week, covering four neighborhoods in Birmingham. We start at 9 AM, driving our routes to various supermarkets and donators of the day. Depending on the day, we head to our designated lunch spot. Once a day, either for lunch or dinner, alternating between the two, we return to our main community hub. The other meals are divided among the other three neighborhoods. Each week, we serve each neighborhood twice: once for lunch and once for dinner. On Sundays, we host special events at our main community hub, and in the afternoon, the trucks are restocked, and any maintenance is performed
I understand the need for accessible food, but, as you said, I live right next to their community center. They're sometimes active during midday, which is fine, but the evenings are a problem. People gather and stay late, and it gets really loud. I get the community aspect, but it's disruptive. Many of us, including kids, older residents, and working folks, need to sleep early, but the noise makes it difficult. I'm concerned about the impact on our daily lives.
So I think that these trucks are constantly on the move. In the morning, they follow a route to pick up food, and then in the midday and evening, they stop at different locations, covering multiple neighborhoods in Birmingham. This increased traffic significantly boosts pollution in our area. I'm concerned about the environmental footprint of this initiative. They should really think about this.
Balancing multiple jobs and raising two kids alone is tough. The food hub ensures my children get healthy meals and have a safe place after school. They have fun there and even get help with their homework. Before the food hub, my children often had to manage alone after school, sometimes skipping meals or just eating junk food. Now, they go to the food hub where they get nutritious meals, help with homework, and can learn even more about nutrition, which is not taught in school. After work, I can also join them and wind down there with friends
While it's commendable to provide food to those in need, maintaining high standards of hygiene and food safety in mobile units is challenging. These trucks make multiple stops, picking up food from various stores and individuals, often past their expiration date. Being a charity, they rely on volunteers, and there's no guarantee of their training or adherence to safety standards. When these trucks stop, they function more like community kitchens, praised for gatherings but subject to the same regulations as a normal kitchen rather than a professional one. This poses significant health risks.
It's really cool. My friends and I can hang out there after school. The food is really good too, way better than the fast food we used to eat just because it was cheaper. Plus, it's a better place to hang out at, than where I used to go when I didn't wanna go home.
Outer Features:
Outer Features:
Expandable Structures: The design allows for the easy expansion of units, enabling trucks to be stacked on top of each other.
Modular Assembly: Trucks can be combined into larger systems and spaces, offering flexibility in layout and functionality.
Transformability: Trucks can be converted into different forms, such as standing tables (Stehtische), enhancing their utility.
Adaptive Areas: The spaces created feature overlapping elements, optimizing the use of available area.
Weather-Resistant Construction: The design includes elements to withstand various weather conditions, including rain, ensuring durability and comfort.
Inner Features:
Inner Features:
Precise Design: Each unit is meticulously designed within a specific bounding box, ensuring consistency and efficiency.
Purpose-Driven Interiors: The interiors are customizable for various purposes, from storage to educational uses.
Extractable Elements: Components can be easily extracted and used independently, a feature prominently displayed in our models.
Multifunctional Spaces: The units can be used for multiple functions, including storage, retail, and educational purposes, such as quickly setting up a kitchen for cooking classes.
Additional Features:
Additional Features:
Mobile Markets: These units are equipped with fridges and storage, making them ideal for mobile markets that can deliver fresh food directly to neighborhoods in need.
Convenience and Health: They provide a convenient way to access healthy food, enhancing community well-being.
Versatility: The units are highly versatile, adaptable for comfort and various weather conditions. They create new spaces through the use of foldable exteriors, offering both flexibility and efficiency in their deployment.
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