The document proposes creating a food campus bringing together a food hub, food hall, and transitional spaces to promote the local community and economy. The food hub would include a marketplace, kitchen, storage, and demonstration garden for local food producers. The food hall would provide indoor and outdoor gathering spaces for dining with local food vendors and a brewery. Between these would be public plazas and trails connecting to the wetlands to encourage interaction with the local ecology. The transitional spaces would consist of sports fields, an educational wetland trail, event space, and open pavilion to host community activities. The goal is to provide a resilient space for the listed user groups to gather safely.

1. Design Problem Statement:
Creating a space for locals and visitors to gather in
a safe, healthy, resilient and educational space to
promote community and local economy.
User Groups:
◆ Local Grocery Shoppers
◆ Hikers and Bikers vis Salmonberry Trail
◆ Local Schools
◆ Sports Leagues - YMCA Groups
◆ Microbrew Enthusiasts
◆ Restaurant Patrons
◆ Special Events

2. 101
Wetlands Trails
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Food Hall
Building upon the activities of the food hub, the food
hall implements a mix of local vendors and restaurants
for an engaging dining environment. Bringing in local
specialties like the Tillamook Creamery, the food hall
creates a food experience, unique to the region.
Realizing the importance of the existing wetlands, the
food campus intends to create spaces where humans
and the local ecology can coexist. Between the food
hall and hub, will be public plazas with implemented
green infrastructure.
Food Hub
The food hub is a designate space where local food
producers can sell their products whilst creating an
environment that sparks interactions between produc-
ers and consumers. Intended to be a welcoming and
educational space, the food hub also strives to encour-
age community engagement.

3. Food Hub Program:
◆ Storefront Marketplace
◆ Commercial Kitchen
◆ Office Space
◆ Grounds Keeper House
◆ Dry and Cold Storage
◆ Packing Center + Delivery Station
◆ Demo-Garden
◆ Hoop Houses for Incubator Farms
◆ Native Plant Garden + Nursery
1,000 sq ft
2,000 sq ft
1,500 sq ft
1,200 sq ft
3,500 sq ft
3,000 sq ft
1,400 sq ft per house
Food Hub Characteristics:
Open and inviting causal spaces with lots of light that
allow people to come in and out easily and browse on
their own time.
Strong connections with the gardens and wetlands
outside.

4. Food Hall Program:
◆ Local Food and Beverage Vendors
◆ Restaurant
◆ Cafe
◆ Brewery and Pub
◆ Industrial Kitchen
◆ Dining Area
◆ Plaza
◆ Food Truck Pop-Ups
4,000 sq ft
2,000 sq ft
1,250 sq ft
4,000 sq ft
1,000 sq ft
5,000 sq ft
20,000 sq ft
4,000 sq ft
Food Hall Characteristics:
Spacious indoor and outdoor gathering
areas with large tables which encourage
people to sit down with a stranger or
another group.
Implements green infrastructure and is
open to nearby wetlands.

5. Transitional Spaces:
◆ Sports Fields
◆ Educational Wetlands Ecosystem Trail
◆ Event Space
◆ Open Pavillion
1,000 sq ft
5,000 sq ft
Sports Fields and Rec Area:
A dedicated and cared for sports field that can be rented for school games, local leagues,
or pickup games for teams from all over the county. The fields will have an awareness and
respect for the neighboring wetland habitats.
Event Space:
A large and adaptable space that can be used for everything from fundraising events to
conferences to weddings by the people and businesses of Tillamook.

6. Flexible Open Pavillion:
An open space that can be used both casually and formally. Specialty markets, a food
truck spot, birthday parties and BBQs in the summer, or a place to hind from a sudden
downpour in the winter.

7. Wetland Trail System and Integration:
The existing wetlands should be conserved and revitalized. Parts will
also be built up to create a hybrid constructed and natural wetland that
can better at creating habitat, flood mitigation, public education and
water cleaning.