Edible Schoolyard
Exhibit Category / Catégorie de l'expo: Community & Knowledge
Location/Emplacement: Brooklyn, New York, NY, USA
Dates: 1995 - present
Designers/Concepteurs:
Clients: Public School 216 &
More Information/Plus d'informations: â
Image Credits/Crédits d'images:
Project Description: (version française ci-dessous)
Schools offer a particular opportunity to initiate changes of attitude to the provision of food within an urban context. Several celebrity chefs have engaged in a debate about the quality of school meals and popular attitudes towards food. In contrast, the Edible Schoolyard program, initiated by renowned chef and author Alice Walters and the Chez Panisse Foundation in 1995, aims not only to improve school meals, but to educate school children in the skills of growing and preparing healthy food.
The Edible Schoolyard project began at the Martin Luther King Junior School in Berkeley, California, where a 0.4 ha organic garden and kitchen was created on an adjacent vacant lot. This acts as an interactive classroom used by teachers and specialist educators to integrate food systems into the core curriculum. The project has been successful in raising awareness about food issues in the Berkeley community where many other schools now have productive gardens, and was instrumental in the overhaul of the local school lunch program. The first Edible Schoolyard project in New York is being established in what was the parking lot at P.S. 216, the Arturo Toscanini School in Brooklyn.
âEdible Schoolyard NYâ, as it is known, is designed by WORK Architecture Company, who have integrated urban agriculture elements into many of their projects. The challenge for the architects was to create an environment that can accommodate a comprehensive, interdisciplinary curriculum tied to the New York State Standard, connecting food to academic subjects taught at school. The architects have shown the potential of good design to create a unique learning environment centered on food by integrating a series of inter-related architectural elements, providing special teaching spaces, to complement a 1000 m2 organic productive garden to create learning, growing and cooking spaces that can function over the four seasons. The project is centered on a kitchen classroom that is surrounded by a mobile greenhouse on one side and a âsystems wallâ on the other, containing various service functions that ensure the building is self-sufficient.
This project engages school children, their parents and the community in the process of food production, but also demonstrates the principles of self-sufficiency. It engages them in discussions about how the food system impacts on their health, nutrition and the environment. The project illustrates the value of good quality design in bringing these concepts to a wider audience and shows the potential of urban food and agriculture to enrich the educational experience and the learning environment.
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Description du Projet:
Les Ă©coles offrent un environnement propice pour questionner lâaccĂšs Ă la nourriture en milieu urbain. Plusieurs grands cuisiniers ont participĂ© Ă un dĂ©bat sur la qualitĂ© des repas Ă lâĂ©cole et sur le rapport que nous avons gĂ©nĂ©ralement Ă la nourriture. Le programme de cour dâĂ©cole comestible a Ă©tĂ© lancĂ© en 1995 par Alice Walters, grande cuisiniĂšre et auteure renommĂ©e, et la Fondation chez Panisse. Il ne vise pas seulement Ă amĂ©liorer les repas Ă la cantine, mais Ă©galement Ă apprendre aux enfants Ă cultiver et prĂ©parer des aliments sains.
Le projet de cour dâĂ©cole comestible a commencĂ© Ă lâĂ©cole primaire Martin Luther King Ă Berkeley, en Californie, avec la crĂ©ation dâune cuisine et dâun jardin potager biologique de 4000 m2 sur un terrain vacant adjacent. Les instituteurs et Ă©ducateurs spĂ©cialisĂ©s lâutilisent comme salle de classe interactive permettant dâintĂ©grer les systĂšmes alimentaires au programme scolaire. La sensibilisation de la communautĂ© de Berkeley aux thĂ©matiques de lâalimentation a permis de crĂ©er un jardin potager dans de nombreuses Ă©coles. Le menu des repas de midi Ă lâĂ©cole ont Ă©galement Ă©tĂ© amĂ©liorĂ©s.
Le premier projet de ce type Ă New York est en cours de rĂ©alisation sur lâancien parking de lâĂ©cole Arturo Toscanini Ă Brooklyn. Il a Ă©tĂ© conçu par la SociĂ©tĂ© dâarchitecture WORK qui intĂ©gre rĂ©guliĂšrement des Ă©lĂ©ments dâagriculture urbaine Ă ses projets. Pour ces architectes, le dĂ©fi consistait Ă crĂ©er un environnement pour un programme scolaire complet et interdisciplinaire, conforme aux directives de lâĂtat de New York, qui associe lâalimentation aux matiĂšres enseignĂ©es Ă lâĂ©cole. Les architectes ont mis en Ă©vidence le potentiel dâun bon travail de conception pour la crĂ©ation dâun environnement dâapprentissage unique axĂ© sur lâalimentation : une sĂ©rie dâĂ©lĂ©ments architecturaux reliĂ©s entre eux offrent Ă la fois des espaces Ă©ducatifs particuliers associĂ©s Ă un jardin potager biologique de 1000 m2 et des espaces de culture et de cuisine opĂ©rationnels tout au long de lâannĂ©e. Le projet sâarticule autour dâune salle de classe-cuisine entourĂ©e dâune serre mobile dâun cĂŽtĂ© et, de lâautre, dâun « mur technique » comprenant diffĂ©rents modules qui assurent lâautosuffisance du bĂątiment.
Ce projet implique aussi bien les Ă©lĂšves que leurs parents et les habitants du quartier dans le processus de production alimentaire et dĂ©montre les principes de lâautosuffisance. Des discussions invitent Ă une rĂ©flexion sur la façon dont les systĂšmes alimentaires influencent la santĂ©, la nutrition et lâenvironnement. Le projet montre le rĂŽle quâune conception de bonne qualitĂ© peut jouer lorsquâon entreprend de rendre ces concepts accessibles Ă un large public, mais aussi comment lâalimentation et lâagriculture urbaine peuvent enrichir lâexpĂ©rience Ă©ducative et lâenvironnement de lâapprentissage.
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