Edible Schoolyard
Exhibit Category / Cat茅gorie 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: 鈥�
Image Credits/Cr茅dits d'images:
Project Description: (version fran莽aise 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.
鈥淓dible Schoolyard NY鈥�, 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 鈥渟ystems wall鈥� 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 茅coles offrent un environnement propice pour questionner l鈥檃cc猫s 脿 la nourriture en milieu urbain. Plusieurs grands cuisiniers ont particip茅 脿 un d茅bat sur la qualit茅 des repas 脿 l鈥櫭ヽole et sur le rapport que nous avons g茅n茅ralement 脿 la nourriture. Le programme de cour d鈥櫭ヽole comestible a 茅t茅 lanc茅 en 1995 par Alice Walters, grande cuisini猫re et auteure renomm茅e, et la Fondation chez Panisse. Il ne vise pas seulement 脿 am茅liorer les repas 脿 la cantine, mais 茅galement 脿 apprendre aux enfants 脿 cultiver et pr茅parer des aliments sains.
Le projet de cour d鈥櫭ヽole comestible a commenc茅 脿 l鈥櫭ヽole primaire Martin Luther King 脿 Berkeley, en Californie, avec la cr茅ation d鈥檜ne cuisine et d鈥檜n jardin potager biologique de 4000 m2 sur un terrain vacant adjacent. Les instituteurs et 茅ducateurs sp茅cialis茅s l鈥檜tilisent comme salle de classe interactive permettant d鈥檌nt茅grer les syst猫mes alimentaires au programme scolaire. La sensibilisation de la communaut茅 de Berkeley aux th茅matiques de l鈥檃limentation a permis de cr茅er un jardin potager dans de nombreuses 茅coles. Le menu des repas de midi 脿 l鈥櫭ヽole ont 茅galement 茅t茅 am茅lior茅s.
Le premier projet de ce type 脿 New York est en cours de r茅alisation sur l鈥檃ncien parking de l鈥櫭ヽole Arturo Toscanini 脿 Brooklyn. Il a 茅t茅 con莽u par la Soci茅t茅 d鈥檃rchitecture WORK qui int茅gre r茅guli猫rement des 茅l茅ments d鈥檃griculture urbaine 脿 ses projets. Pour ces architectes, le d茅fi consistait 脿 cr茅er un environnement pour un programme scolaire complet et interdisciplinaire, conforme aux directives de l鈥櫭塼at de New York, qui associe l鈥檃limentation aux mati猫res enseign茅es 脿 l鈥櫭ヽole. Les architectes ont mis en 茅vidence le potentiel d鈥檜n bon travail de conception pour la cr茅ation d鈥檜n environnement d鈥檃pprentissage unique ax茅 sur l鈥檃limentation : une s茅rie d鈥櫭﹍茅ments architecturaux reli茅s entre eux offrent 脿 la fois des espaces 茅ducatifs particuliers associ茅s 脿 un jardin potager biologique de 1000 m2 et des espaces de culture et de cuisine op茅rationnels tout au long de l鈥檃nn茅e. Le projet s鈥檃rticule autour d鈥檜ne salle de classe-cuisine entour茅e d鈥檜ne serre mobile d鈥檜n c么t茅 et, de l鈥檃utre, d鈥檜n 芦 mur technique 禄 comprenant diff茅rents modules qui assurent l鈥檃utosuffisance du b芒timent.
Ce projet implique aussi bien les 茅l猫ves que leurs parents et les habitants du quartier dans le processus de production alimentaire et d茅montre les principes de l鈥檃utosuffisance. Des discussions invitent 脿 une r茅flexion sur la fa莽on dont les syst猫mes alimentaires influencent la sant茅, la nutrition et l鈥檈nvironnement. Le projet montre le r么le qu鈥檜ne conception de bonne qualit茅 peut jouer lorsqu鈥檕n entreprend de rendre ces concepts accessibles 脿 un large public, mais aussi comment l鈥檃limentation et l鈥檃griculture urbaine peuvent enrichir l鈥檈xp茅rience 茅ducative et l鈥檈nvironnement de l鈥檃pprentissage.
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