RAISING FOOD LOSS AND WASTE AWARENESS: KELAPA GADING FOOD RESCUE AND COMMUNITY CENTER IN NORTH JAKARTA

• Main Author: Chang, William
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/67331
• Institution: Institut Teknologi Bandung

A third of the world's food is wasted every year. They can be classified into food loss (lost during storage, processing, distribution or transportation) and food waste (wasted by retail, food industry, and consumers). Food loss and waste presents at least three problems: inefficiency in our food distribution chain, environmental damage, and a reflection of social gap. Several studies show that environmental awareness and social norms play a major role in reducing our desire to waste food. Therefore, the existence of food loss and waste treatment facilities that are educational for the community is very needed. The high level of food loss and waste in Cilincing and Kelapa Gading districts, North Jakarta, makes it an ideal location for such a facility. Cilincing is a major contributor of food loss from the agricultural sector, while Kelapa Gading is a contributor of food waste from the retail, restaurant, and residential sectors. Architecture can contribute by presenting a design that accommodates food loss and waste management in North Jakarta (and its surroundings), while at the same time creating a collaborative environment for its users, as well as an educational facility for visitors. This fictitious project is assumed to be a non-profit government initiative that utilizes the vacant land of Perum Bulog on Jl. Pelepah Raya, West Kelapa Gading. Its operations are to involve various users: communities with activities regarding food loss and waste management, government managers and agencies, food rescue workers and food loss and waste suppliers, tenants, and the general public. The presence of this project in Kelapa Gading is expected to instill the value of sustainability in the rapidly growing culinary area. Several design concepts or strategies have been used to address the project’s issues. First, the implementation of several spatial flexibility strategies allows the design to accommodate new forms of activities related to food loss and waste treatment in the future. Second, the presence of multisensory stimulus which creates a sense of comfort is presented to eliminate sensory stigma against food loss and waste. Third, several green building principles are also applied into the design so that it is environmentally sustainable and consistent with the project vision. Social sustainability and site-specific problems are also addressed as secondary design issues.