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Our group chose the climate zone Cfb, which includes Belgium.
Belgium's national dish is considered to be Moules-Frites, which is mussels and fries.
French fries are originally from Belgium, even if the name suggests otherwise. American soldiers were eating them during World War 1 in the french-speaking part of Belgium, which is why they thought the fries were french.
Belgium Fries are double fried at different temperatures and thicker than other fries. They accompany a lot of dishes in Belgium, which is why fries alone could also be considered the national dish.
Mussels were a popular and cheap food eaten around the Flemish coast which is in the north of the country. The fried potatoes were eaten mostly during winter when no fish or other food was available. Moules-Frites was also voted the second favorite dish in France.
Each year, Belgians consume between 25 and 30 tonnes of mussels as moules-frites. Most of the mussels come from mussel farms in the Netherlands.
Ingredients and where they're from:
Accesible Pop-Up Markets: Brief
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.
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