rethinking design - Spatial Design@Massey

ethinking design
appro-tech: design of food generation systems
Marie Swanson
What/Why:
Operations relative to appropriate-technology food systems often rely on community-based
networks as a secure and efficient means of production, particularly in food preparation, such
as the growing of crops. Some of these include urban farming, Hydroponics and
Permaculture. Often to, consideration is given to tools whilst harvesting food crops. These
are kept relatively simple as to avoid high costs, up keep and any risk of unnecessary
pollutants often associated with motorized machinery used in the fields. Cooking methods to
are a concern in developing countries and appro-technology continues to develop systems
which are not only site specific, but specific to varying cultures based on existing methods
already in use. These to are usually cost effective low-effort systems always with things such
as peopleʼs general health and well being, including the surrounding environment in mind,
and avoiding problems like harmful emissions and deforestation. Such technologies already
in use include solar cookers, hot plates and wood conserving stoves.
The world over, our ʻfood systemʼ in general is seen not as one of environmental or municipal
efficiency but often economic. Small farm agriculture is often in competition with larger food
company providers, even in the developing world. While the western world often sees this as
an ʻadvantageʼ to supply modern, efficient and cheap produce in large quantities the cost of
the system and its wider implications are usually highly unsustainable. Already environmental
costs include eroded soils, polluted water, loss of habitat and threats to wildlife. Social
disadvantages are also likely to cause damage seen in loss of family farms, of farming jobs,
and the decline of rural communities concluding often in overgrowing cities and ever-growing
city slums.
“If we are to make the transition to a food system based on sustainable farms, vibrant rural
communities, and safe, healthful food, we need a new awareness, training and education,
flowing into changed policies and actions.” (USDA Report on Small Farms, 1998: Peter
Rosset article, 1999)