Rethinking Food Urbanism: Creating a More Nourishing, Equitable and Resilient Future
1.5 LUs/HSW and 1.5 AICP CM
Join us for a lively discussion on how urban food systems can change for the better, and how architecture and urban design respond to the challenge. Our food systems are facing challenges from post-pandemic supply chain issues, a changing climate and rising conflicts. This panel explores how architecture and urban design can redesign our foodscapes to prioritize nutritious food. Hosted by Regional and Urban Design Committee (RUDC).Learning objectives
After attending this program, participants will be able to:
- Describe how our food systems work, and the challenges facing our food systems today.
- Explore spatial forms, typologies and case studies of food production, distribution, and consumption to improve food urbanism in the city.
- Identify place-based interventions, policies and strategies to create inclusive, equitable, resilient and nutritious urban foodscape.
- Explore how we can redesign foodscapes to prioritize healthy nutritious foods and invite healthy food choices in our cities.
- Identify how urban food production and distribution practices can become more regenerative and sustainable by reducing waste, preserving natural resources, and reducing the carbon footprint.