By Jacob Castine & Trent Tunks
ARCHITECTURE integrative studio | matt fajkus
Project Prompt: “The project will take on the parameters of food, preparation and education, the cultural underpinnings which drive these methods, and enabling research to address local and global food issues. By examining the technological and physical ramifications of food, education, business, and its future in the city, the studio will explore ways that food can be intelligently incorporated in buildings in a productive and synergistic fashion. Studio designs will embody both the complex organizational logic of the campus and city, and the spatial and formal specificity of a building with a unique program.” - Matt Fajkus
Project Narrative: Exponential growth of the human population, coupled with diminishing natural resources, provides rising challenges to the issues of global food crises. Currently, developed nations practice an inefficient and illogically disassociated model of dining devoid of many tangible connections of farm (the rural) to table (the urban). It is this unsustainable trajectory that Un-Earthed challenges with the proposal of 21st century culinary and agricultural research at the University of Texas at Austin. Within the school, new methods of urban agriculture are brought to the forefront of the culinary experience, and the typical links of the global food chain are re-examined, re-prioritized, and re-imagined. The new research facility provides a space in which programs from various disciplines across the University research and collaborate on global food issues. Integrated hydroponic systems are simultaneously used for research as well as providing fresh produce for the culinary education housed within.