FOOD ECOLOGIES

ARCH 6170 Design Studio VI, titled Food Ecologies, investigates the intersection of architecture, ecology, and food systems through both design and theory. Grounded in urgent environmental, social, and ethical concerns, the studio critiques the unsustainable practices of industrial agriculture and its effects on biodiversity, climate, and food equity. Drawing from thinkers like Vandana Shiva, Robin Wall Kimmerer, and George Monbiot, the course frames food not only as sustenance but as a cultural and ecological act—an expression of our relationship with the planet.

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Students engaged with emerging and traditional models of food production, exploring how cities can transform into regenerative systems that integrate energy, water, waste, and nutrition. Using the RiNo Art District in Denver as a testbed, students work in pairs to design a 40,000–50,000 sq. ft. urban facility that combines food production—such as microalgae, mushrooms, hydroponics, and urban apiaries—with community-oriented programs. Projects reflect a circular systems approach and respond to real construction and biological constraints.

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The studio emphasizes architecture as both a technical and ideological discipline. Through theory, students are asked to question anthropocentric design norms, explore co-creation with nature, and envision built environments that foster ecological literacy, resilience, and post-fossil-fuel futures.

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