Beyond Aesthetics: Designing for Human and Environmental Health
Urban design and landscape architecture are traditionally focused on creating beautiful and functional spaces, but a new movement is challenging that definition. The author argues that designers must become “change agents” to create healthier, more resilient cities. This involves integrating natural systems with urban systems to address critical issues like human and environmental health, food justice, food security, and climate change. Urban agriculture offers a powerful vehicle for this transformation, going beyond aesthetics to become an essential part of a city’s infrastructure. The ultimate goal is to create a new paradigm for a greener, healthier lifestyle.
Integrated Systems Thinking: Moving Past “Fragments” in Urban Planning
Current urban design and planning often focus on fragments rather than a cohesive whole. The author advocates for a new approach called
integrated systems thinking, which focuses on solutions based on the interconnectedness of systems as a whole unit. This means a city’s food shed must be treated with the same importance as its watersheds and transportation networks. This approach challenges the existing industrial food system, which separates people from their food sources, and aims to reconnect them through local and regional food systems. By designing for integration, we can build a more sustainable and livable future.
Case Study: Bar Agricole—Where Sustainable Design Meets Farm-to-Table
The Bar Agricole restaurant in San Francisco is a perfect example of this design philosophy. Located in a historic building that is one of the city’s first LEED Gold buildings, the restaurant’s vision is deeply rooted in sustainability. The design team, Aidlin Darling Design, implemented several strategies:
- Regional fabrication: Major elements were fabricated on-site or within a 15-mile radius.
- Recycled content: Materials like concrete and steel were made with 20-99% recycled content.
- Reclaimed wood: Wood from whiskey-barrel oak and reclaimed barn-beams was used for furniture and other elements.
- On-site agriculture: A cultivated garden provides herbs and vegetables for the restaurant’s menu.
The outdoor dining area features over 500 square feet of raised planting beds, creating an intimate garden feel and a “highly fragrant and living backdrop” for diners. The project’s materials and design intentionally reference the industrial character of the surrounding neighborhood.
From Policy to Practice: The Need for Modernized Zoning Laws
A significant obstacle for urban agriculture is outdated zoning laws from a different era that often forbid growing food in urban areas. The article notes that while some cities like Detroit, Chicago, and San Francisco are reforming these codes, there are still pushbacks and setbacks. Designers have a key role to play in advocating for these policy changes and integrating new land uses into city planning to develop robust local food economies.
The Power of Collaboration: Partnering with Farmers, Ecologists, and Communities
Creating these new urban landscapes requires a collaborative effort. Designers need to partner with urban farmers, food entrepreneurs, community organizations, and visionary developers to facilitate the creation of these spaces. The article highlights the value of ongoing, collaborative conversations with experts and enthusiasts from all walks of life. This collective effort is essential for building resilient communities and ensuring that urban agriculture landscapes provide environmental, economic, and social value. As the author states, change should happen “with the community, not to the community,” ensuring buy-in and sustainability.
