DESIGN OF FOOD HUB IN CISARUA BOGOR WITH PLACEMAKING AS DESIGN APPROACH
Food can affect a person lifestyle. Moreover, society in big cities generally tend to be more concerned with a healthy lifestyle during the Covid-19 pandemic. One example is choosing foods that are beneficial for health.Changes in society’s consumption patterns affect the need for not local food com...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/66128 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Food can affect a person lifestyle. Moreover, society in big cities generally tend to be more concerned with a healthy lifestyle during the Covid-19 pandemic. One example is choosing foods that are beneficial for health.Changes in society’s consumption patterns affect the need for not local food commodities.Therefore, the society needs a place to accommodate activities related to the urban food chain system. It is also driven by the local community, namely the food hub.Food hubs collaborate with local farmers and small-scale businesses, particularly organic farmers to assist them fulfill consumer demands.Food hub assists marketing by promoting agricultural products by group branding organic agricultural products under one brand. That way, the market’s require for large organic products can be fulfilled.
Placemaking was used for the food hub design strategy. Itwas useful for analyzing the character of the activity and its users to form a more lively and vibrant space.The types of placemaking were standard placemaking and creative placemaking, namely approaches that involve local communities, such as farmers and tourists as place makers. Then, itwas elaborated with aprecedentstudy and location context. The research results were translated into planning programming and visualized in the designform.
Cisarua was chosen as the location for designing a food hub because this location had climatic conditions, soil fertility, area topography and easy access, which was suitable for agriculture and tourism.The design site area was about 42,100 m2, located on Jalan Raya Puncak-Gadog and the analysisresults of location criteria. This analysis included zoning, location, accessibility, site’s value, and area to accommodate various space requirements and activities resulting from planning programming analysis.This design aimed to create a food hub that provides production, aggregation, storage, distribution and interaction facilities between local farmers and communities that are livelier and more vibrant with the addition of tourism functions and activities.
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