(Re)Centralizing Food

Abstract

From the beginning of human life to present day, civilization and society has adapted based on the need for food. As social beings, people have created a tradition of gathering around food. As people have found easier, more efficient methods of obtaining food, traditions and cultures have adapted. While our customs continue to change, food still holds a place at the center of gathering; however, as society continues to industrialize and people prioritize other aspects of life, such as work, the social value of food has slightly diminished.

However, as industrialization of the food system continues, the gap between producer and consumer widens. The addition of post- harvest facilities and distribution companies create a middleman between producer and consumer. People no longer know where their food is coming from but are hunting for familiar and reliable brands. Convenience foods are often prioritized for their quick and cheap qualities with the consequence of affecting social lives and health and wellness.

The city of Detroit, with its abundance of food swamps, or neighborhoods with an abundance of unhealthy food retailers, and food-related diseases, has many neighborhoods lacking in access to healthy food. By evaluating food’s traditional relationship with urbanism and architectural vessels, one can begin to rekindle a sustainable food culture. Currently, urban agriculture is sweeping the city, but without a connection to the larger food system, little more than those on the hyper-local scale are impacted. What is needed is an agricultural resource center that caters to both farmers and the community alike, providing a place where food once again brings people together.