Beans, Not Burgers

The world’s food systems are responsible for one third of greenhouse gas emissions. Achieving net-zero emissions requires changes in what we eat, as well as how we grow, distribute, and process food. We believe that changing this system must start with how we feed children and how we educate them about food’s impact on the planet.

By investing in a community-driven system of collectively owned and operated kitchens and gardens, we can improve the use of local produce, reduce carbon footprint associated with food production, and foster a healthier food culture.

58% OF STUDENTS IN THE CITY OF KINGSTON RELY ON FREE OR PRICE-REDUCED SCHOOL MEALS TO FULFILL THEIR DAILY NUTRITIONAL NEEDS

Our project proposes to build on this community resilience and design a new food system for Kingston that would better serve the city’s residents and especially its school children.

This strategy, encompassing one school, one street, and one community food hub, will test a model that could later be introduced to other communities in need.

The underused lawn in front of the school building will be transformed into a public space that is open to the neighborhood and to the adjacent senior residence building on Henry St.

The intersection of Wall St and Henry St is the busiest street, where parents drop off their children, and here also lies the school entrance and a senior center. The two corners near the school kitchen and food hub allow for eating, relaxing, and communication.

Henry St is closed off from the north and south sides, which creates a space that is safer to be an exercise area.

The section of Henry St between Pine St and Prospect St has more flexible traffic, allowing an opportunity for people to sit, eat, and socialize in this natural public dining room after buying their lunch from the Food Hub.

We envision a multi-hub system. Our hub is a prototype that can be applied to schools outside of the Kingston School District. We believe that the current food system is in need of institutional change and that a resilient food culture should be included in the schools’ curriculum.

By building collaboration with other partners in the school district, we can localize the supply and gain purchasing power to buy from farms directly, lowering the system’s carbon footprint.

We believe that all public funding spent on food should contribute to reducing greenhouse gases while ensuring economic stability, securing nutritious foods for generations to come, and promoting health equity.