The scope of this project course was to identify solutions for improved sustainability in an urban area. The neighborhood of Eimsbüttel in Hamburg, Germany was selected as a case study. An abandoned WWII was identified in the area. The project revitalize the bunker into a community center, as a hub for food saving, sharing and food waste awareness.
19. €6 million wasted 30 km2 land required 700 tonnes from food sector 3,000 tonnes from households
Problems: 20% SpaceCauses: 20% Space
5,000 tonnes CO2eq
First level – space scheme
Solutions: 60% Space
18
21. Bunker
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Foodwaste
foodsharing
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Sustainable Urbanism
Throughout the analysis, we identified elements such as the "sharing stations" (figures
1 and 2) which indicated the presence of a strong community sense in the district. Such
feature seemed relevant to be considered for further study and lead to establishing the
center of one of our two main topics. We defined the social perspective as the main
focus for the sustainable urbanism topic. On that basis, we also considered the existent
historical background of Eimbüttel as added component of the district's community
sense, as stated by Crowhurst (1987), the historic character of a neighborhood
encourages community identity and sense of place.
Since its foundation (ca. 1275) Eimsbüttel has seen the evolution of buildings, parks and
streets (Salomon, 2002). Such is the case of the Im Gehölz street, which used to be a
forested recreational area (Schubert, 1992), and subsequently it formed part of the
tramway infrastructure in Hamburg (Figure 3) (Becker, 2002). Now, Im Gehölz street is a
primary highway in the city, allowing a great opportunity for a project development.
Furthermore, the presence of the "Bunker Alardusstraße" and the high public
transportation connectivity in the aforementioned street provide an additional asset to
the project.
Figure 2. Sharing station Osterstraße
Author‘s photo
Figure 3. Im Gehölz
Photo taken from: (Schubert, 2002)
Eimsbüttel 1000 x 1000 meters selected square distrcit
F1
F
2
Figure 1. Sharing station Stellinger Weg
Author‘s photo 20
22. Bunker
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foodsharing
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Sustainable Urbanism
One of the project‘s goal is to be integrated into the current City of Hamburg‘s urban
plan, „Stadtraumerneuerung Osterstraße“, which main goal is to improve the area’s
walkability and promote cyclist mobility. Therefore, a third construction stage is
proposed. The third proposal starts in Im Gehölz main city street, a few meters from
Schulweg, the last cross section street from the „Stadtraumerneuerung Osterstraße“
urban plan. This third stage includes the Bunker located in Alardusstraße 8/ Im Gehölz
and its surrounding Southwest area. According to Dipl.-Ing. Mareike Gärtner, from the
Eimsbüttel Office District, the property belongs to the city of Hamburg, hence, the
bunker could potentially be used as a community and information center regarding food
waste awareness.
The proposal covers a surface of 4,364.81 m2 (Figure 4), from which 326.75 m2
corresponds to the bunker’s surface and the remaining 4,038.06 m2 are intended to be
used as open spaces. The open spaces surfaces are described as following: green open
space and pedestrian paths cover an area of 2,594.77 m2; bike lanes cover an area of
922.79 m2; car parking space covers an area of 520.50 m2, which allows 18 parking
spaces (Table 1, Figure 5). The suggested parking space located next to the bunker is
intended to provide space for the vehicles that are currently located in the bunker’s
Southwest area. To do so, a layout change is to be made by replacing the current 90º
parking spaces to 30º parking spaces, as well as relocating two trees within the current
parking space into the new open green space (Figure 6).
Table 1. Project Surfaces Chart 1. Project Surfaces Figure 6. Parking spaces
Figure 5. Space Project Surfaces
Figure 4. Total Project Surface
Surface = 4,364.81 m2
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29. Bunker
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foodsharing
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Food Waste
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“Food waste is composed of raw or cooked food materials and includes food loss before, during or after meal preparation
in the household, as well as food discarded in the process of manufacturing, distribution, retail and food service activities.
It comprises materials such as vegetable peelings, meat trimmings, and spoiled or excess ingredients or prepared food as
well as bones, carcasses and organs” (BIO Intelligence, 2010).
The European Commission (2014) has called for EU-wide targets, aimed at kick-starting action on food waste prevention
following the publication of an environmental impact assessment on food waste. The report identified that nearly 90
million tonnes of food waste was generated by the EU27 in 2006, approximately 179 kg per person, costing €180 billion.
The Food and Agriculture Organization of the United Nations (FAO) (2013) estimated that “at the European level, the
overall CO2 equivalents attributable to food waste is at least 170 Mt. emitted per year (close to the total greenhouse gas
emissions of Romania or of the Netherlands in 2008, and approximately 3% of total EU27 emissions in 2008” (emissions
data sourced from Eurostat, 2010)).
*EU figures do not include agricultural losses. (Source: EC, 2014)
**This level is equivalent to roughly the total emissions of greenhouse gases of Romania.
30. Bunker
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Food wastage figures in Eimsbüttel
29
Initially, the aim of our project was focused specifically on saving food
from vendors in the district, such as overly ripe fruits and vegetables,
breads and dairy products passed sale-by-date, and leftover prepared
food items from restaurants. The food will be collected with small,
electric-engine trucks and vans according to schedules that are made by
the food vendors themselves. Saved food will be taken to the community
bunker for sorting and to determine where the food is needed. The
program will work with community organizations such as food shelters
and refugee centers who are in need of nutritional food items. When the
community bunker collects more food than there is a community demand
for, food items will be processed in a way that elongates the edible
timeframe of the item, such as preparing sauces and jams that can be
frozen and stored for long periods of time.
Further investigation revealed that food-related businesses account for
only 19% of the total food wasted in the EU27, with households
accounting for 42% (FAO, 2013).
It became apparent that if the aim of our project was to increase
sustainable urbanism in our district and reduce stresses on energy, land,
water and the global climate, that our project must also address food
wasted in households. To do this, we decided to make the Bunker’s
primary use an exhibition on food waste with 20% of the exhibition space
dedicated to understanding the problem, 20% dedicated to understanding
the causes and 60% dedicated to celebrating fun and practical solutions.
Using data provided the FAO’s Food Wastage Footprint: Impacts on
Natural Resources, we normalized the data per capita to determine
Eimsbüttel-specific food wastage figures.
31. Bunker
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Affected Actors
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Residents
Positive effects – There are numerous anticipated positive
effects for residents of the district if our proposal is realized,
including an increased sense of community, reduced financial
burden, increased environmental awareness and
understanding of sustainability. The most obvious incentive
for residents is the availability of food at no cost. This is of
particular reward to low-income residents and unemployed
and homeless users of the district. This project does not only
seek to save wasted food from businesses in the district, but
focuses more on educating district residents on the
environmental impacts that wasting food at home causes, the
annual financial losses resulting from wasting food, and
empowers them with creative ways to eliminate food waste at
home. The bunker will host community dinners and
workshops on composting and preparing foods for storage
that will provide an opportunity for residents to interact and
exchange ideas and experiences, increasing the sense of
community in the district.
Negative effects – There are no obvious negative effects
anticipated for residents of the district resulting from this
proposal. There is a small threat that constantly available,
free food will increase the prevalence of homeless users in
the district, especially in the park adjacent to the Bunker,
which some district residents may perceive as inconvenient.
We believe that this is not a threat, but an opportunity to find
new housing solutions, employment opportunities, and greater
understanding for community members in need.
32. Bunker
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Food-related business owners
Positive effects – It is foreseeable that businesses can gain customer
loyalty by partnering with food saving programs and making a public
commitment to stop waste from their place of business and save food
that can no longer be sold due to quality by working with our food
saving program. The third largest French supermarket, Intermarché,
proved an innovative concept for saving unattractive fruits and
vegetables that would otherwise be wasted at the farm due to their
unusual appearance with the campaign Inglòrious fruits & vegetables.
The campaign highlighted the irrelevance of a vegetable’s appearance
when the motivation is nutrition. Working with farmers, Intermarché
was able to retail fruits and vegetables that would have otherwise
been wasted for a 30% reduction in cost to the customers. The
campaign was an immediate and celebrated success selling an
average of 1.2 tons per store during the first two days and accounting
for 24% of total store sales (Intermarché, 2015). Retailers such as
supermarkets, fruit stands and bakeries can save food by marketing
lesser quality food items at a discount, earning profit from a
commodity that would otherwise be a waste management cost if
business-as-usual is to throw out low-quality products as waste.
Negative effects – Implementing food saving strategies would certainly
require an effort, time and possibly money, to train employees and
create a system for collecting a briefly storing food that can no longer
be retailed. The United Nations Food and Agriculture Organization
has prepared a variety of resources, such as toolkits and hand guides,
for food vendors and caterers who would like to start saving food
(FAO, 2014). Some vendors may not wish that residents know that
food is wasted at their venue. Specialized programs can be made that
allow for anonymity of food providers. Collection times will be
coordinated with food providers at times that are chosen for
convenience.
33. Bunker
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Food Waste
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Institutional bodies
Positive effects – Schools and kindergartens will benefit
greatly from this project with new academic programs
and workshops, offering students and professors with
increased opportunities to incorporate resource efficiency
into education and daily lives. Municipalities will benefit
from championed actions to address concerns declared
by the EU, and an opportunity for celebration of new,
sustainable projects, such as workshops for other
districts that would like to also implement food saving
programs. Additionally, this project lays the platform for
increased community events that the municipality can
use to disseminate information. Waste collectors will
benefit from decreased waste loads that need to be
collected, possibly eventually reducing the frequency of
pickups, saving the municipality time, money, and GHG
emission allowances. Community organizations that
support low-income and homeless residents will have a
reliable source for nutritional food and sustainability
edification for their programs.
Negative effects – Some of the organic foods that will be
saved through our program may currently be utilized as a
substrate for bio-gas plants. This threat can be
ameliorated by implementing integrated management
strategies at the Bunker to collect all usable biomass that
cannot be eaten and insuring it is secured for fuel.
34. Bunker
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References
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www.botanischerverein.de/pflanzenportraits.html
Braae, E. (2015). Beauty Redeemed. Recycling Post-industrial Landscapes. Basel: IKAROS Press.
Crowhurst Lennard, S. H. (1987). Livable Cities: People and Places: Social and Design Principles for the Future of the CIty. Southampton, N.Y. : Gondolier
Press.
European Commission [EC] (2014) Impact Assessment on Measures Addressing Food Waste. Retrieved June 12, 2015, from http://
www.europarl.europa.eu/news/en/news-room/content/20120118IPR35648/html/Parliament-calls-for-urgent-measures-to-halve-
food-wastage-in-the-EU
Food and Agricultural Organization of the United Nations [FAO] (2013) Food wastage footprint: impacts on natural resources.
Frei und Hansestadt Hamburg Behörde für Stadtentwicklung und Umwelt Abteilung Naturschutz. (2010, Mai). hamburg.de. Retrieved from hamburg.de/
start-natur: http://epub.sub.uni-hamburg.de/epub/volltexte/2014/31775/pdf/
rote_liste_und_florenliste_der_gefaesspflanzen_von_hamburg.pdf
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4256588/stadtraumerneuerung-osterstrasse/
Intermarché, (2015) Inglòrious fruits & vegetables. Retrieved June 14, 2015, from http://itm.marcelww.com/inglorious/
Intermarché, (2014) Inglòrious fruits & vegetables Retrieved June 14, 2015, from https://vimeo.com/98441820
Schubert, Medien-Verlag. (1992). Eimsbüttel im Wandel in alten uns neuen Bilder. Hamburg, Germany: Medien-Verlag Schubert.
Strassenkatalog.de. (n.d.). Strassenkatalog.de. Retrieved May 20, 2015, from Bunker Alardusstraße: http://www.strassenkatalog.de/osm/
bunker_alardusstrasse,32298077w.html
Salomon, S. (1994). Eimsbütteler Facetten. Einblicke in 100 Jahre Stadtteilgeschichte; 1894-1994. Hamburg, Germany: Galerie Morgenland.