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- FUI is supported by a grant from the Swiss National Science Foundation under the National Research Programme NRP 65 "New Urban Quality"
Légumes du lac : Bains des Pâquis, geneva
![BdP montages](http://www.foodurbanism.org/v2/wp-content/uploads/2014/08/BdP-montages-505x177.jpg)
L’insertion de la production alimentaire en milieu urbanisé est un processus pouvant répondre à différentes logiques, à la fois top-down comme nous avons pu le voir précédemment ou bottom-up. L’exemple des Bains des Pâquis résulte d’une impulsion individuelle, née d’une …
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Artscape Wychwood Barns
![1918 artscape](http://www.foodurbanism.org/v2/wp-content/uploads/2013/05/1918-artscape-505x276.png)
Adaptive reuse projects maintain connections to our past while conserving resources through the reuse of materials. Depending on location and use, they can also benefit communities by revitalizing neighborhoods. The Artscape Wychwood Barns project in Toronto is one such case. …
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City Farm
![1046 City Farm Chicago a P](http://www.foodurbanism.org/v2/wp-content/uploads/2012/06/1046-City-Farm-Chicago-a-P-505x378.jpg)
City Farm is the most recent initiative of the Resource Center. The farm turns fallow, vacant land into amazingly productive farmland. The benefits are tangible: instead of an acre of crumbling cement and overgrown weeds they have created a viable …
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Brooklyn Grange
![Brooklyn Grange 2010](http://www.foodurbanism.org/v2/wp-content/uploads/2012/06/1039-Brooklyn-Grange-c-P2-335x505.jpg)
Brooklyn Grange Farm is a 1-acre rooftop garden on top of a 1919 industrial building in Queens, New York. The Farm is a commercial enterprise, selling produce to restaurants and businesses, as well as directly to the consumer through two …
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Boatanic
![1037 Boatanica](http://www.foodurbanism.org/v2/wp-content/uploads/2012/06/1037-Boatanica-505x374.jpg)
Boatanic is a new concept in its beginning stages, led by Damian O’Sullivan and supported by the Enviu team, that plans to revolutionize urban farming.
The idea is to revive formerly active tourist boats, used to travel down city canals …
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Bastille Restaurant Rooftop Garden
![1034 Bastille Cafe](http://www.foodurbanism.org/v2/wp-content/uploads/2012/05/1034-Bastille-Cafe.jpg)
Bastille cafe, like many organic and sustainable restaurants, source their products from local farmers and purveyors whenever possible. However Bastille Cafe has taken this a step further by sourcing vegetables from their own roof. A 4,500 square foot garden of …
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Vivero Organoponico Alamar
![1026 Alamar Food Coop P2](http://www.foodurbanism.org/v2/wp-content/uploads/2012/05/1026-Alamar-Food-Coop-P2-505x374.jpg)
The central part of this cooperative endeavor is built from recycled materials: wood, tin roofing, hand painted signs and one building with windows that clearly came from a bus. Eighty tons of food per acre are produce on the site …
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Gotham Greens
![1092 gotham greens p1](http://www.foodurbanism.org/v2/wp-content/uploads/2011/08/1092-gotham-greens-p1-505x305.jpg)
Gotham Greens is a professional hydroponic farm sited on the roof of an old bowling alley. The operation is housed in a $2million greenhouse. The operation uses about 700 gallons of water a day, recycling much of it and using …
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Tenth Acre Farms
![1162 tenth acre p2](http://www.foodurbanism.org/v2/wp-content/uploads/2011/07/1162-tenth-acre-p2.jpg)
The Tenth Acre farm started in a backyard, where large raised beds were constructed. The farm soon expanded onto an unused basketball court at a nearby church. The farmers use a CSA and market stall to disribute their produce.
The …
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Sky Vegetables
![final-logo2](http://www.foodurbanism.org/v2/wp-content/uploads/2011/07/1148-Sky-vegetables1-505x175.jpg)
Sky Vegetables is an entrepreneurial business venture which constructs commercial-scale hydroponic farms on urban rooftops of 10,000 sq ft or more. Their mission is to improve the health and nutrition of city populations and provide new jobs and educational opportunities …
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Pasona 02
![1136 Pasona 02](http://www.foodurbanism.org/v2/wp-content/uploads/2011/07/1136-Pasona-02-505x325.jpg)
Pasona 02 is a 1 sq. km. farm in the basement of a 27-storey in Tokyo’s business district. Growing more than 100 plants using hydroponics, climate control, and flourescent light reflected by the silver foil paper walls, the farm provides …
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Greensgrow Farms
![1097 Greengrow P2](http://www.foodurbanism.org/v2/wp-content/uploads/2011/06/1097-Greengrow-P2-505x334.jpg)
Encompassing a entire city block in North Philadelphia’s gridded urban layout, Greensgrow Farm is situated on the former site of a galvanized steel plant which is designated as a brownfield site by the United States Environmental Protect Agency. The farm …
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Eagle Street Rooftop Farms
![1062 eagle street 2](http://www.foodurbanism.org/v2/wp-content/uploads/2011/06/1062-eagle-street-2.jpg)
Eagle Street Rooftop Farm is a large rooftop garden in a dense urban area. The building owners worked with Goode Green to develop and install the base greenroof. Crops are planted in 10 – 15cm of soil and 3 bee …
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44th Street Organiponico
![1022 P](http://www.foodurbanism.org/v2/wp-content/uploads/2011/06/1022-P-505x335.jpg)
Situated in concrete raised beds in an old parking lot, the 44th St. Organoponico garden fertilizes the soil using worm compost and magnetizes the water to reduce the build up of minerals in the beds. They use plants such as …
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Eli’s Vinegar Factory
![1016 P2](http://www.foodurbanism.org/v2/wp-content/uploads/2011/06/1016-P2.jpg)
Eli’s Vinegar Factory attempts to cut the food miles that the products must take to the shortest distance. Some of the food is grown in a roof greenhouse and trellis garden. The majority is sourced from upstate New York farmers. …
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Urban Farm Concepts
![1015 Urban Farm Concept P](http://www.foodurbanism.org/v2/wp-content/uploads/2011/06/1015-Urban-Farm-Concept-P1-505x336.jpg)
Urban Farm Concepts is a two-man business that sells simple yet highly functional, small to medium coops and greenhouses. In addition, the plan to release other urban farming products in the future.
In response to a market filled with high-priced …
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Chef’s Farm
![1002 Chef's Farm P](http://www.foodurbanism.org/v2/wp-content/uploads/2011/06/1002-P-505x405.jpeg)
The “Chef’s Farm” is a small hydroponic greenhouse that can be installed in a restaurant and can produce 20,000 heads of lettuce per year. It fits into a kitchen and it supplies fresh vegetables on command with the utmost convenience.…
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Bieslandse Boven Polder
![1001 Bieslandse c](http://www.foodurbanism.org/v2/wp-content/uploads/2011/06/1001-Bieslandse-c-505x378.jpg)
Jan Duijndam manages his organic dairy farm on a historic polder while at the same time managing a natural preserve and wetlands. Recreation is woven around all functions. The Bieslandse Polder was once rural land but is now bordered by …
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