In association with The University of Arkansas Office for Sustainability/University of Arkansas Resiliency Center
More than 93% of Hawai‛i’s food is imported. Alarming, since Hawai‛i is the remotest inhabited land mass on Earth; astonishing, since Hawai‛i covers all seven terrestrial biomes. Hawaiian grocers have a five-day supply of food sourced from global supply chains, meaning they are fifteen meals away from anarchy. The proposal recalls the need to “think like an island” in rebuilding statewide resilience.
Community-based food hubs aggregate, process, and distribute product from local growers to wholesale consumers. Not a typical farmer’s market, food hubs incubate resilience through creation of value-added supply chains and a skilled workforce where neither existed. The Food Hub will serve O‛ahu communities while advancing a “missing middle” agricultural infrastructure template for community-based food production among Hawai‛i’s other islands.
Besides providing logistics for an under served agricultural community, the Whitmore complex serves additional community needs in agricultural workforce micro-housing, retail, business incubation, and cultural tourism. The challenge is to provide inspiring public places for residents and tourists despite that 80% of the complex is devoted to logistics.
The Food Hub’s tilt wall concrete construction system provides flexibility, affordability, and minimal joinery for high performance protection of food products. While tilt wall concrete construction provides a clean environment minimizing the chance for contamination, its construction lacks an architectural pedigree with aesthetic or urban value. Multiple civic building frontages with canopies, courtyards, and bridges create a shade economy to establish a welcoming, porous sense of public place.
2017 WAF Award for Master Planning Future: Shortlist
Building Voices Design Competition Citation Award
Hawai‛i Department of Agriculture, Agribusiness Development Corporation