Sustainable Summer SchoolPosted: February 20, 2012
From 19 – 25 August 2011 I participated in the Sustainable Summer School organised by REcentre and the Institute without Boundaries. Below is the report I wrote about it. There is also a video report available here.
The food group of the Sustainable Summer School was a composed mix of people from various
backgrounds ranging from design, to business and agriculture. We focused a week long on food
and the city of Maastricht. Our case started by meeting Stefan Muijtjens, an organic farmer and
his local farm De Tuin van Sint Pieter. For several years he was able to produce a variety of quality
crops. Due to distribution problems, Stefan had a hard time reaching out to the inhabitants of
Maastricht. Therefore he was forced to quit his farm.
When we talked to locals of Maastricht about his initiative, we discovered that most of them were
eager to buy locally grown crops. But availability, time and price were major obstacles for them.
People that were working during the daytime couldn’t access the local farm before its closing time.
Elderly people found it more convenient to buy their food in the supermarket. The experience of
the farm wasn’t compelling enough to persuade students to pay a bit extra for organic and local
produce. So the team had to find a way to bridge this gap between the farmer and the people by
overcoming these issues.
Looking at the historical context of the city we found that the river Meuse played a key role in the
development of this old Roman city. Architectural elements from the past like the bridge over the
river provide a cultural experience that attracts a large number of tourists every year. This is a huge
opportunity for local farmers, like Stefan Muijtjens, to promote and sell local food products.
Out of the observations and the context mapping we created a new brief for our food case:
create a sustainable, organic and locally sourced food system that is resilient and engages citizens
of Maastricht in rewarding experiences.
Through brainstorming, sketching and prototyping, we developed a conceptual food system based
on the idea of a floating farmers market. This would be located on the river Meuse and near the
old bridge, the cultural hub of the city. The system could develop in three different stages: short-,
medium- and long term. In the short term the floating market would start out as a Sunday event.
This could attract locals and tourists on their free time by providing them a cultural food experience.
In the medium term the event could become a Sunday ritual. Side projects like an educational boat
‘Noah’s ark’ and a medicinal boat ‘Farmacy’ could pop up. By connecting the farmers and the city
through the river, the food market could become part of the Maastricht identity. In the long term
the food system could expand from the bridge hub on the river to the local bus network. In this way
the distribution of the locally and organically grown products could become more convenient for the
farmers and for the people of Maastricht.
This food system has economic and sustainable potential. It could enable awareness about the
quality and environmental benefits of organic and local produce. It could reconnect farmers with the
city and it has the potential to attract locals and tourists by providing them a compelling riverside