Keywords: Urban agriculture; food based planning; sustainable
development; well-being; healthy living environments
Cities feature a food system where unhealthy and unsustainable
foods are prevalent whilst their origins are hidden. Densification
can perpetuate and exacerbate these problems of the food
system but can provide an opportunity for new interventions to
change consumers’ behaviour: implementing a complementary
local food system can help to promote healthy and sustainable
food choices. The research consists of three parts: first, the state
of the food system is assessed based on spatial data and relevant
policy documents; second, a systematic literature review is used
to explore the requirements of local food networks; third, spatial
analysis is employed to uncover the potential of underused sites
within the city.
Eindhoven features an unhealthy and unsustainable foodenvironment, yet the municipality has no plans to alter that
environment. On a regional scale there is a call for localising
food. Literature revealed the presence of three perspectives
within Local Food Networks (commercial/profit focused,
communal/social cohesion focused, and individual/well-being
focused) that each provides an impact on consumer behaviour.
It is important that all three perspectives are represented within
the city, therefore the spatial analysis provides suitability scores
based on the needs for each. Aggregation of the scores lead to
the identification of five productive typologies (campus, business
park, suburbs, corridors, and edges).
The research is translated into a series of strategies: the regional
scale (inviting the urbanite to the countryside), the city scale
(introducing the act of farming to the city), the district scale (the
creation of a community-supported agriculture concept dubbed
‘Bebouwboeren’), the neighbourhood scale (the implementation
of ‘Bebouwboeren’ within the redevelopment of WoensXL). The
collection of strategies reflects the nested nature of Local Food
Networks and the numerous ways in which it can stimulate
healthy and sustainable food choices.
https://research.tue.nl/files/306712952/Pulles_1223482_ABP_Wesemael_v_MSc_thesis.pdf