ENHANCING THE EXISTENCE OF LOCAL FOOD DIVERSITY: FOOD HUB PLERED AS A MEDIUM TO INCREASE LOCAL FOOD'S ADDED VALUE

• Main Author: Alya Qatrunnada, Nadhira
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/59611
• Institution: Institut Teknologi Bandung

Food Hub Plered in Purwakarta Regency is a fictious final design project. This project is located on Jalan Raya Citeko, Plered District, Purwakarta Regency, West Java. This food hub is an integrated model that accommodates the functions of production, processing, distribution, and education of local food. Indonesia as a tropical country with a wealth of abundant food sources still depends one commodity, namely rice or rice grain. The implication of the community’s dependence on one type of food source in this case may threaten national food security. One of the factors that causes this to happen is the lack of education and socialization regarding the diversity or diversification of non-rice local food. Local food also has its own problem, namely the lack of branding and labelling as well as the lack of variety in local food processing. Therefore, efforts are needed to increase the added value of local food in order to enhance its existence. Through that, hopefully these efforts can give a good impact on national food security. This project was initiated by the Food and Agriculture Government of Purwakarta Regency in collaboration with the Food and Agriculture Organization of the United Nations (FAO) and the local food communities. This food hub will be designed on an area of ??±18,000 m2. In general, the percentage of functions of a food hub is weighted more on the function of production or processing. However, in this Food Hub Plered, the percentage of functions is more focused on the educational function. The percentage of these functions is based on the results of an analysis of the context, one of which is the lack of education on food processing and consumption of the Indonesian people. The forms of education that can be applied are divided into two, namely education about local food processing (for the surrounding community) and education about the journey of food from production to consumption (for visitors). Based on the results of the elaboration of issues and architectural responses that can be carried out, this project has the objectives of designing a food hub as a facility that brings together consumers and food producers, designing a food hub as a means of educating the public about local food as an alternative to healthy food, and accommodating a food hub with facilities which supports activities that lead to local food diversification. Fortunately to achieve this goal, this project has several design problems, such as interaction between users, circulation, image, impact on the environment, and integration of functions. The problem of interaction between users is derived from the possibility of meetings between building users focused on consumers and food producers. Circulation issues are derived from building users who are separated into general visitors (rich in space experience) and operational managers (effective and efficient). The image problem is derived from the socio-economic conditions of the area which are dominated by the lower middle class. The issue of impact on the environment is derived from the food production process that produces industrial waste. The problem of function integration is derived from the food hub which accommodates multiple functions. In formulating these problems, the theoretical basis used is strategic placemaking, namely the design of public spaces that create new job and economic opportunities. Sustainable design, namely development that is able to meet the needs of the present without neglecting the ability of future generations to fulfill their needs. The main concept of this food hub is the interpretation of the food chain. The food chain was adapted from the farm-to-table concept developed by FAO. This concept shows the journey of food from being harvested, then processed until it arrives at the dining table. The development of this concept can mostly be applied to answer the problem of circulation, both inside and outside the building. Each issue that has been derived has its own performance requirements that can be used to identify the initial concept.