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LIVING ARCHITECTURE®

MONITORA GREEN ROOFS FOR HEALTHY CITIES PUBLICATION VOLUME 17 / ISSUE 1 / SPRING 2015

DON’T MISS OUT! JOIN GRHC AT GREY TO GREEN: EXPLORING THE ECONOMICS OF URBAN AGRICULTURE AND RESILIENCE TORONTO, JUNE 1-2, 2015

URBAN AGRICULTURE ISSUE Exploring the Urban Food Policy Landscape Confessions of a Green Designer—Patrick Blanc Profitable Green Roof Vegetables + Urban Gardens Sought-After Amenity in New Homes Replacing a traditional dark roof with a green roof from Sika can reduce your energy bill by more than 20%. green roofs. the benefits are growing. green roof systems from sika benefit you and the environment by reducing building energy consumption, extending the life of the waterproofing membrane and reducing storm water runoff. Unparalleled performance—designed to meet your sustainability goals of energy efficiency, environmentally preferable products, greenhouse gas reduction, and waste minimization—make sika the choice for facility managers, roofing consultants, architects, and contractors alike. to learn more about how our products can help you achieve your sustainability goals, visit usa.sarnafil.sika.com/greenroofs.html.

Sika corporation — roofing Phone: 800-576-2358 usa.sarnafil.sika.com VOLUME 17 ISSUE 1 SPRING 2015 INSIDE FROM THE FOUNDER / 1 INTEGRATING AGRICULTURE AND ARCHITECTURE FOR THE 21ST CENTURY STRATA / 2 LIVING ARCHITECTURE DOCTOR INTERVIEWS / 4 ON THE ROOF WITH – OTRW...URBAN AGRICULTURE ROCK STARS: Will Allen, Ben Flanner, Ron Finley, John Stoddard, Betsy Mason, Mo- hamed Hage and Jeremy Lekeich discuss the economics of urban agriculture Replacing a traditional dark roof with 12 DESIGN LEADERSHIP – CONFESSIONS OF A GREEN DESIGNER: Patrick Blanc talks a green roof from Sika can reduce your about green wall design challenges, what he says to critics energy bill by more than 20%. and more PROFILES / 16 POLICY – GROWING POLICY: Exploring the urban food policy landscape in Vancouver, Washington and beyond 20 PLANT/BIODIVERSITY – ROOFTOP FOOD AND FINANCES: Profi table green roof vegetables: herbs and salad greens 22 PROJECT – WALL-TO-TABLE: Grand Rapids chefs experiment with pro- Downes Forest Products duce from a 700 square foot edible wall GREEN ROOFS. will handle all of your 24 CLIENTS SPEAK – EDIBLE RESERVATION: The Client Speaks! The Fair- mont Waterfront’s executive chef shares her experience Green Roof media THE BENEFITS ARE GROWING. working with the hotel’s rooftop garden Installation needs Green Roof Systems from Sika benefit you and the environment by reducing 28 BUSINESS CASE – URBAN AGRICULTURE FOR SALE: Urban gardens a sought- after amenity in new home and condo communities building energy consumption, extending the life of the waterproofing membrane and reducing storm water runo. Unparalleled performance—designed to 30 GRP PROJECT – GREEN ROOF LEADERSHIP: Mark Dalski and Lenox Hill meet your sustainability goals of energy e ciency, environmentally preferable Community House 1-877-4-DOWNES products, greenhouse gas reduction, and waste minimization—make Sika the GRHC UPDATE / choice for facility managers, roofing consultants, architects, and contractors alike. 32 NEW CORPORATE MEMBERS To learn more about how our products can help you achieve your sustainability 34 GRHC BUYER’S GUIDE 65 Royal Ave, Hawthorne, NJ goals, visit usa.sarnafil.sika.com/greenroofs.html. ON SPEC / [email protected] 35 GETTING FOOD RIGHT: Why food issues need to rise to the top of the www.DownesForestProducts.com urban sustainability to-do list

ON THE COVER: Rooftop garden at Ryerson University in Toronto. Image provided by: Sammy Tangir.

SIKA CORPORATION — ROOFING

Phone: 800-576-2358 LIVING ARCHITECTURE MONITOR / SPRING 2015 / C usa.sarnafil.sika.com

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Stainless steel wire rope products and connectors MONITOR VOLUME 17 / ISSUE 1 / SPRING 2015 www.jakob-usa.com LIVING ARCHITECTURE MONITOR IS PUBLISHED FOUR TIMES PER YEAR BY GREEN ROOFS FOR HEALTHY CITIES (WWW.GREENROOFS.ORG)

EDITORS EDITORIAL ADVISORY BOARD Steven W. Peck, GRP, Editor-at-Large David Yocca, & Founder, [email protected] Conservation Design Forum Jennifer Foden Wilson, Editor & Associate Publisher, Richard Hayden, GRP [email protected] American Hydrotech Inc. Tracy Jackson, Assistant Editor, Sara Loveland, GRP [email protected] Annette Environmental IR&Co., Design and Art Direction, Eric Corey Freed, ianrapseyco.com organicARCHITECT Jennifer Stone, GRP CONTRIBUTORS Nations Roof Megan Aird, Dana Hauser, Amber Poncé, Wayne Roberts, Jonathan Silver, Marguerite Wells MEMBERS OF THE GRHC BOARD

ADVERTISE Jeffery Bruce, GRP, chair, Rates and insertion order forms available at Jeffery L. Bruce & Co. LLC www.livingarchitecturemonitor.com. Peter Lowitt, past chair, Devens Enterprise Commission SUBSCRIBE Paul Sheehy, treasurer, Subscriptions to the magazine in either a print or digital format Tremco are included with membership to Green Roofs for Healthy Cities. Four levels of membership are available (in U.S dollars): Tricia Dunlap, McGuire Woods LLP 1. Supporter Membership - $55 Dr. Hamid Karimi, 2. Individual Membership - $160 Government of DC 3. Affiliate Membership - $100 (for employees of corporate members) Virginia Russell, GRP 4. Corporate Membership University of Cincinnati Ranges from $550 - $5,200 Michael Krause, Kandiyo Consulting, LLC To learn more about membership contact Paul Erlichman, 416-971-4494 ext. 223 or [email protected]. Oscar Warmerdam, Sempergreen FEEDBACK David Yocca, We welcome letters, story ideas, industry news, feedback and Conservation Design Forum comments to the editor. Contact [email protected]. Matthew Barmore, Firestone Building Products CHANGE OF ADDRESS Gaelle Berges, [email protected] Vegetal i.D. Inc. T: 416-971-4494 F: 416-971-9844 Richard Hayden, GRP American Hydrotech, Inc. MISSION Green Roofs for Healthy Cities’ mission is to develop and protect the market by increasing the awareness of the economic, social and environmental benefits of green roofs, green walls, and other forms of living architecture through education, advocacy, professional development and celebra- tions of excellence.

Jakob Inc. LIVING ARCHITECTURE MONITOR / SPRING 2015 / D Toll-free 1-866-215-1421 Disclaimer: Contents are copyrighted and may not be reproduced without written consent. Every effort has been made to ensure the information presented is ac- curate. The reader must evaluate the information in light of the unique circumstances of any particular situation and independently determine its applicability. LIVING ARCHITECTURE MONITOR / SUMMERWINTER 2012 2012 / / D D FROM THE FOUNDER INTEGRATING AGRICULTURE AND ARCHITECTURE FOR THE 21ST CENTURY

The food sector is at the epicenter ration, a multi-unit developer, We invite you to join us in To- describes how they have begun ronto in June, where together of our lives, yet we have come to to embrace food production we will bring food home—into with their investments in multi- our public spaces, our schools, take it for granted. Rising global unit housing and how these on to our rooftops and walls have reaped numerous financial and inside our hearts, minds populations and catastrophic climate and other rewards. Opportuni- and design practices. change pose new challenges and ties are everywhere! Urban agriculture and re- Sincerely, opportunities to our food systems. silience are the themes of our Grey to Green Conference in To- Historically, many civilizations tion and resilience is now! ronto, June 1-2, 2015 and this like the ancient Maya in Meso- Resilience discussions should issue shares a few of the many america, have been devastated incorporate the food sector emerging opportunities for when climate changes have and policies need to be imple- positive changes to occur (www. Steven W. Peck, GRP disrupted their food supply. mented to move towards more greytogreenconference.org). Founder & President, GRHC Despite our technology and the local and regional production. abundance of fossil fuel inputs Meet some of the leaders in at all stages of food production, Jennifer Foden Wilson’s out- we wrongly assume that there standing On the Roof With in- THE LAM INDEX: URBAN AGRICULTURE will always be food available terview piece this issue. These when we want it, and we con- leaders are integrating architec- tinue to waste much of what we ture and food production. They produce. are developing community and Access to sufficiently nutri- improving social justice around 50% 12 tious food is a foundation of food. Most importantly, they Close to half of all food Species of plants that provide personal and societal health. are developing economic mod- produced worldwide is 75% of the world’s food Food is also big business, all the els and practices that make food wasted supply way through its life cycle. How systems not only viable, but we deal with the production, thriving. processing, distribution, reuse The fusion of agriculture and recycling of food has im- and architecture has given rise mense economic implications, to the term “agritecture” and some of which are brought to we explore how some of the 180 MILLION light in Wayne Roberts’ article leading designers are integrat- Tons of organic waste North America generates every year, in this issue. ing food production capacity resulting in methane production More than half of humanity into their projects. Agritecture is now living in cities. With ac- is a logical progression in green cess to food in cities hinged on building design. Cities have far-flung supply chains, many under utilized urban plots—a reaching around the world, and real take on fresh and the elimi- 10,000 LBS access to food for millions tied nation of long distance trans- Amount of produce of produce that Whole Foods’ award-winning to the price of oil, the time to portation requirements. Megan rooftop farm generates per year, to be sold in the store below embrace urban food produc- Aird’s piece on Daniels Corpo-

Source list: http://www.goo.gl/jwNX6.

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LIVING ARCHITECTURE

DOCTOR Image provided by: Chuck Friedrich Attention readers! Many green roofs and walls suffer from design and maintenance issues, creating an emerging market for diagnosis and treatment. The Living Architecture Doctor is a new feature that challenges you to figure out what went wrong and how to fix it. Test your skills—tell us what went wrong on this green roof? Diagnose the problem by emailing [email protected]. Your response could be featured in the next issue of the Living Architecture Monitor magazine. ABOVE: THE US CENSUS BUREAU BUILDING IN SUITLAND, MARYLAND. EXTENSIVE 4”.

LIVING ARCHITECTURE MONITOR / SPRING 2015 / 2 READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM Image provided by: Chuck Friedrich ON THE ROOF WITH ON THE ROOF WITH... URBAN AGRICULTURE ROCK STARS WILL ALLEN, BEN FLANNER, RON FINLEY, JOHN STODDARD, BETSY MASON, MOHAMED HAGE AND JEREMY LEKEICH DISCUSS THE ECONOMICS OF URBAN AGRICULTURE INTERVIEWED BY: JENNIFER FODEN WILSON IS THERE ECONOMIC VALUE TO EDIBLE ROOFS AND WALLS? WILL: When it comes to agriculture, especially sustainable agriculture, it has to do with the experience one has in terms of being able to grow. You have to look at urban agriculture in a much different way than rural agriculture. You have to look as space in terms of square footage. How much money can you make per square foot?

BEN: Yes. The Brooklyn Grange has created a business which strives to fully utilize the value of a green roof. In our five years, we have carved out a path which will have a positive return on the capital employed in the construction of our green roofs. We grow and sell vegetables, keep bees for honey, host educational workshops, yoga classes, weddings, dinners, lunches and office retreats. We also use the rooftop farm as a marketing hub and demonstration site for green roof and urban garden installation business.

READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM LIVING ARCHITECTURE MONITOR / SPRING 2015 / 5 WILL ALLEN, CEO, Growing Power (a non-profit organiza- tion farming on 300 acres, with 25 acres of greenhouses in Milwaukee, Chicago and Madison, Wisconsin). www.growingpower.org Cost: Declined to provide Completion: Started in 1993, but has grown over time

BEN FLANNER, head farmer and president, Brooklyn Grange (two rooftop farms totaling 108,000 sf in New York—Brook- lyn Navy Yard and Long Island City in Queens). www.brooklyngrangefarm.com Cost: $800,000 (Brooklyn Navy Yard) and $200,000 (Long Island City) Completion: May 2010 (Brooklyn Navy Yard) and May 2012 (Long Island City)

RON FINLEY, head trouble maker, Ron Finley HQ / Vermont Square Edible Experience (central hub for locals to meet, eat, relax and learn how to plant, grow, sell and cook their own food in South Los Angeles). www.crowdrise.com/ronfinleyhq Cost: Crowdfunding $1.5 million Completion: TBD

JOHN STODDARD, founding farmer, Higher Ground Farm PREVIOUS: BROOKLYN GRANGE ROOFTOP FARM biodiversity, shading and solar (12,000 sf rooftop farm in containers, on 58,000 sf of space in Image provided by: Brooklyn Grange Rooftop Farm access, to name a few. Edible Boston). www.highergroundrooftopfarm.com ABOVE: TOMATO PLANTS AT LUFA FARMS roofs and walls can greatly Cost: $17,000 Image provided by: Lufa Farms reduce a building’s heating

Completion: June 2013 and cooling costs and energy loads, and help mitigate urban BETSY MASON, cofounder, Green Leaf Aquaponics (an urban heat island effect. agriculture research and development business incubator cre- RON: Of course there is. ated with partner Austin Littrell; known for their innovative There’s economic value be- MOHAMED: For cities, sup- 200 sf passive solar aquaponic greenhouse with tilapia fish cause you’re growing your porting urban agriculture is a tank, outdoor aquaponic system, garden and honey bee col- own food, so you’re saving way to create green collar jobs lective in Nashville, Tennessee). www.greenleafaquaponics. money. On top of that, you for people who want to work com know where your food comes in farming, but don’t want Cost: $12,000 from. That is going to affect to leave the city. For build- Completion: July 2014 everything in your life—your ing owners, it’s a great way to health and your money. take advantage of otherwise MOHAMED HAGE, CEO and founder, Lufa Farms (two roof- underutilized space. Most top greenhouses totalling 74,000 sf in Quebec—Montreal and JOHN: There is value as- importantly, urban agriculture Laval). www.lufa.com/en/ sociated with the ecosystem allows the farms themselves Cost: Declined to provide services that they provide to connect directly with their Completion: January 2011 (Montreal) and August 2013 (Laval) such as stormwater retention customers, which lowers and reducing energy costs. transportation costs and lo- JEREMY LEKICH, owner/designer, Nashville Foodscapes (de- Building owners can also gistics. sign firm that provides food solutions through landscaping; recognize value from protec- have worked on various projects, including 10,000 sf food- tion of building surfaces and WHAT HAVE YOU DONE TO scape installed at the Ft. Campbell Military Base in Tennes- increased property value. MAKE YOUR WORK MORE ECO- see). www.nashvillefoodscapes.com NOMICALLY SELF-SUSTAIN- Cost: $10,000 BETSY: Absolutely! Green ING? Completion: May 2014 infrastructure provides WILL: We have about 40 dif- many diverse benefits such ferent income streams. We’re as stormwater management, always looking for new

LIVING ARCHITECTURE MONITOR / SPRING 2015 / 6 READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM income streams to be able to but we know we need to sell Most people in this country still sustain ourselves because it’s higher value farm products shop in the box grocery store pretty tight every month. and/or increase our volume of product (and our season), and/ regardless of all the CSAs and farm- BEN: We work continuously to or increase our revenues from increase the utilization of our other activities associated with ers’ markets that have popped up in rooftop spaces. We conduct the farm, like tours, consult- analytics on our crop yields, ing and holding events. the last 10, 15 years. I think when big which has led to substan- box stores have rooftop farms; it’s tial increases in revenue per BETSY: Our passive solar square foot since our incep- aquaponic greenhouse is de- a little gimmicky. Rooftop farming is tion. In addition, we have signed to operate with mini- branched into new crops and mal energy usage to achieve very difficult. To see a greenhouse additional winter production, maximum yields. Proper and tailored our production greenhouse orientation, in- on top of a building gives the illusion towards our urban demand. sulated walls, automatic fan- that all the food from the produce We have also launched other assisted cross ventilation, solar aspects of our business, which greenhouse vents and a lack of aisle is coming from that rooftop. In have created both an urban supplemental lighting all help educational hub, bringing our greenhouse operate with fact, still 99% of it is coming from thousands more people to our minimal utility costs. Our sys- farms, and additional revenue tem uses primarily gravity to further away or being flown in from and jobs, which can function move the water, which allows other countries. in parallel with farming. us to use small, cost-effective water and air pumps. The – Will Allen JOHN: Still working on that, addition of productive green LEFT (CLOCKWISE): on the same day it’s delivered. This reduces uncertainty and WILL ALLEN Image provided by: Joe Picciolo waste, because if we sell 978 JEREMY LEKICH portions of cherry tomatoes, Image provided by: Nashville Foodscapes then we’ll harvest those 978 JOHN STODDARD portions and deliver them Image provided by: Dave Ludgin within just a few hours. BETSY MASON & AUSIN LITTRELL Image provided by: Green Leaf Aquaponics BEN FLANNER JEREMY: I replicated a busi- Image provided by: Brooklyn Grange Rooftop Farm ness model, urban/suburban MOHAMED HAGE landscaping, shown to quickly Image provided by: Lufa Farms attain economic self-sustain- RON FINLEY ability and shifted some of the Image provided by: Stephen Zeigler details within the model; we ABOVE: GROWING POWER GREENHOUSE Image provided by: Joe Picciolo increase the diversity of the

landscapes and incorporate food producing plants. facades allows us to use every inch of space for food produc- HOW CAN URBAN FOOD PRO- tion. DUCTION BECOME SUSTAIN- ABLE AND PROFITABLE? MOHAMED: The major thing WILL: I think we have to train for us is making the supply more farmers. We don’t have chain really short. Through enough farmers that have the our online marketplace, we’ve knowledge to be able to grow been able to not only sell di- sustainably on small spaces. rectly to urban residents, but We have to use renewable en- also be more transparent and ergy to offset production cost. harvest everything we grow We have to grow our own soil

LIVING ARCHITECTURE MONITOR / SPRING 2015 / 8 READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM because the soil needs to be struction costs, rent and prop- replenished. Also, I would say erty values are extremely high getting more people interested in cities, thus creating at times WE NEED TO CONTINUE TO GROW in what we’re doing. Creating a challenging environment for more partnerships with univer- agricultural production when sities and corporate companies. compared with rural situations, SMART CROPS, AND ALSO USE We can’t just do it with farm- and thus it’s crucial for urban ers like myself. We really have farming businesses to activate to have everybody. under-utilized spaces, and then make the most of them. OUR SPACES TO THEIR FULLEST. BEN: We need to continue to grow smart crops, and also use RON: By making it local. Hy- our spaces to their fullest. Con- perlocal. Food doesn’t need to BEN FLANNER ON THE ROOF WITH

ABOVE: HIGHER GROUND FARM environmentally unsustain- With bigger farms you can urban food production and Image provided by: Dave Ludgin able and irresponsible farming feed a lot more people and get small farms undoubtedly more

practices that result in cheap, substantial economies of scale. sustainable and profitable. travel from some city or coun- nutrient-poor, calorie-rich There’s also a lot to be said try that is 5,000 miles away. food. Maybe food production for finding creative ways of Jennifer Foden Wilson is the edi- It’s right there. My objective could also exist outside of the reducing waste. For example, tor of the Living Architecture is to educate people on how marketplace and be a govern- we compost green waste on Monitor magazine. to take their lives into their ment service like education. site and make the compost own hands and teach people I refuse to believe that we as available to urban gardeners. how to feed themselves, their a society cannot figure out a families, their neighbors. If we way to produce healthy, fresh JEREMY: Urban food produc- FIND OUT MORE can get people to grow their food for people in a way that tion becomes sustainable and During the month of March, own food, they can take their does not destroy soil, water, profitable when healthy busi- we introduced all of the inter- food to market, to trade, it bees and habitats. Come on! ness and entrepreneurial skills view subjects in this article on becomes their currency. It all People need to be able to are applied to the individual social media via various You- has a value. make a living from one of the ventures. Additionally, there Tube videos and radio inter- most honest and noble profes- is need in creating awareness views. View them all at http:// JOHN: It’s tough when you sions—growing food! that government subsidies to goo.gl/jwNX6. are working against federal industrial farming stands as regulations that incentivize MOHAMED: Scalability is key. the main obstacle to making

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CONFESSIONS OF A GREEN DESIGNER PATRICK BLANC TALKS ABOUT GREEN WALL DESIGN CHALLENGES, WHAT HE SAYS TO CRITICS AND MORE BY: STEVEN PECK

Patrick Blanc has for more than thirty years pio- WHAT DO YOU CONSIDER TO BE YOUR GREATEST ACHIEVEMENT THUS FAR AND neered the idea of vertical gardens and green walls, WHY? completing beautiful and innovative projects around One Central Park, because it’s in a very windy location and the plants are 120 the world. Some have called him the Hundertwasser meters (394 feet) high. I used more than of our time, a man who is an extraordinary artist. At 200 native species and 150 exotic species with this installation and had to conduct the World Green Infrastructure Network Congress a lot of research on suitable native spe- in Sydney, Australia in October 2014, Partick was cies in Australia. given a lifetime achievement award. One of his latest WHAT ARE THE BIGGEST DESIGN CHAL- LENGES FOR VERTICAL GARDENS? projects, One Central Park, a downtown Sydney con- Growing plants vertically is risky. There dominium more than 33 stories high, also received an are many challenges. An adverse climate: too shady, too close to the sea, too hot award for outstanding achievement of green walls. I (with desert like conditions) or too cold had the opportunity to interview this pioneer during (which prevents the plants from absorb- ing water). Water failure can kill green the awards dinner. wall plants very quickly.

LIVING ARCHITECTURE MONITOR / SPRING 2015 / 12 READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM WHAT DO YOU THINK THE BIGGEST OP- SOME PEOPLE HAVE CRITICIZED GREEN velop lower cost systems that fit with the PORTUNITIES FOR GREEN WALLS ARE? WALLS FOR USING UP TOO MANY RE- local environment. I think that there are opportunities in poorer SOURCES AND NOT PROVIDING ENOUGH Also, you should not change out the areas, like the suburbs of many cities. It BENEFITS. WHAT DO YOU SAY TO THOSE plants on a vertical garden. You need to should be possible to create a green wall that CRITICS? specify the right plants from the beginning. is 1.5 meters (5 feet) wide and that can be Many green wall systems on the market Some vertical garden systems are designed accessed from the windows of multi-story now are too expensive. We can install for maximum maintenance. Maintenance buildings. This access gives people a chance green walls at less than $180 per square can be abusive—changing out plants for no to garden, to grow food and other plants. meter (3.3 square feet). We need to de- reason. If you choose the right plants you

READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM LIVING ARCHITECTURE MONITOR / SPRING 2015 / 13 ONDESIGN THE ROOF LEADERSHIP WITH…

ABOVE: ONE CENTRAL PARK can significantly reduce maintenance to as plants that are endangered through my Image provided by: Jean Nouvel low as only 2 times per year. vertical gardens. PREVIOUS: PATRICK BLANC Image provided by: New York Botanical WHAT IS THE GREATEST BENEFIT FROM Steven Peck is the president and founder of Garden / Ivo M. Vermeulen GREEN WALLS? Green Roofs for Healthy Cities. Thirty years ago everyone was interested in how to introduce plants into buildings. Now benefits include insulation, taking out the VOCs, and most recently, biodiversity. For me, what is most important FIND OUT MORE is when people see many, many species, The World Green Infrastructure Network is it is positive for them. There is a strong having its annual congress in Nagoya, Japan emotional effect. I am trying to conserve in October 2015. www.worldgreenroof.org

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Green Building Certifications That Promote Urban Agriculture ⇒ LEED awards points for buildings with an on/off-site garden. ⇒ Living Building Challenge requires projects to integrate opportunities for agriculture “appropriate to its scale and density.” ⇒ Sustainable Sites Initiative awards points for producing food on the building site’s vegetated area. An extra point is given if the food is then distributed within the community. Points are also awarded for composting food waste from the building. ⇒ Green Globes awards points for creating or integrating opportunities for urban agriculture on site. Image provided by: Sammy Tangir GROWING POLICY EXPLORING THE URBAN FOOD POLICY LANDSCAPE IN VANCOUVER, WASHINGTON AND BEYOND BY: JONATHAN SILVER

If rising fuel prices suddenly made it prohibi- tively expensive to transport food into your city, what groceries would you find in the supermar- ket after one week? One month? One year? A city with a resilient food system can handle this very possible scenario. The key to urban food resilience is urban agriculture―rooftop gardens, community gardens, public edible landscapes, food forests, pollinator gardens, farmers’ markets, backyard chickens, aquaponic farms, composting facilities, and the like.

READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM LIVING ARCHITECTURE MONITOR / SPRING 2015 / 17 Cities With Explicit and URBAN FARMING IS ON THE RISE IN NORTH AMER- Comprehensive Urban ICA. ITS RATE OF GROWTH IS LARGELY DETERMINED Agriculture Policies BY SUPPORTIVE CITY POLICY. Urban farming is on the rise plan is to increase Vancouver’s Also, urban farmers will be in North America. Its rate of food assets by a minimum of able to legally sell their food Canada United States growth is largely determined by 50 percent over 2010 levels on- or off-site, a permission Burnaby Baltimore supportive city policy. At best, by 2020. To date, they have that will help finance urban Calgary Boston policy is a trellis that guides already increased these levels agriculture development, and Edmonton Chattanooga and facilitates urban agricul- by 30 percent. Highlights from is missing in many other cit- Gatineau Chicago tural projects. At worst, policy the plan include five to six new ies. A new bylaw also will cre- Hamilton Cleveland stunts developments that would community gardens plus one ate a 50 percent deduction in Kamloops Denver otherwise enhance food secu- new urban farm per year over property tax in certain cases, Montreal Detroit rity. Unfortunately, the latter the next three years. Vancou- and tax credits for produce Richmond Fayetteville is more often the case than the ver is currently updating their donated to food banks or Saskatoon Fort Collins former; our cities seem to have 2005 Urban Agriculture Policy shelters. Other recent policy Toronto Fort Lauderdale been built on the assumption for Parks (in proposal stage) to developments include allow- Vancouver Milwaukee that agriculture belongs only in expedite the Task Force and to ing urban beekeeping within Minneapolis rural areas. Here are two cities encourage a broader range of the city. Portland working hard to update bylaws projects. Saint Paul so they support urban agricul- Washington, DC is updat- Jonathan Silver is a volunteer at San Diego ture. ing their Food Production Green Roofs for Healthy Cities. San Francisco Vancouver hopes to become and Urban Gardens Program Follow him on Twitter at Seattle a “global leader in urban food Act of 1986. City Council @silverjonsilver. Washington, D.C. systems,” which is part of their passed changes to prepare the plan to be the world’s greenest groundwork for an “urban city by 2020. To ensure success, farming land leasing initia- they created the Local Food tive” that allows district Assets Task Force. Food assets residents to apply to farm FIND OUT MORE include any urban agriculture vacant, government-owned For more information on cities infrastructure that makes the land. Washington’s Mayor will with explicit and comprehensive city’s food system more resil- identify at least twenty five urban agriculture policies, visit ient. An overarching goal of the potential sites for such farms. http://goo.gl/jwNX6.

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PLANT/BIODIVERSITY PROFILE ROOFTOP FOOD & FINANCES PROFITABLE GREEN ROOF VEGETABLES: HERBS AND SALAD GREENS

BY: MARGUERITE WELLS With no space to waste, a roof garden looking to maximize profitability needs to think about crop revenues per square foot. The densest and most high-value crops are best for this, and at the top of the list are herbs and salad greens.

Cilantro tops many growers’ multiple varieties of cilantro, price per pound. However, the ABOVE: CILANTRO lists of high value crops, and it’s most are content to simply offer same crops grown to maturity Image provided by: Shout it From the Rooftops an easy plant to grow. Planted in one. The differences are slight, require much wider plant spac- OPPOSITE: MACHE succession over most of the sea- and the seed is widely available. ing, and profit per square foot Image provided by: Kevin Hayes son, cilantro grows quickly and The world of salad greens plummets. Heads of lettuce or can be harvested as soon as 50 is much more varied. Lettuces bundles of leafy greens have days from planting. It is remark- are but one small component of lower value per pound and take its strong suit, so if hot weather ably frost-tolerant once mature, the dozens of species and vari- twice as long to mature. Like is your challenge, heat specialists so it can be harvested well into eties that make up salad green turning tables in a restaurant, like New Zealand spinach might the fall. It bolts in hot weather mixes. They can also include profitability is dependent on be in order. though, so midsummer is not its arugula, mustards, pak choi and throughput. Due to the dense Growing profitable crops best time. its kin, baby cabbages and kales, bed nature of salad green grow- on a green roof is challenging, Cilantro is best suited to mizuna, cress, sorrel, mache ing, they are well suited to because the environment can direct seeding in the place and others. These are planted raised beds, but poorly suited to be harsh, soils dry, sun fierce it will grow. It is sensitive to most commonly in wide mixed transplanting. and often reflective, and winds transplanting, so if you must beds of many varieties and har- If you are concerned about stronger than on the ground. transplant it, I recommend vested when quite young and harsh weather on the roof you That said, with some extra at- biodegradable pots that can be tender. Once harvested, they would like to be planting, you tention paid to irrigation, wind planted directly in the soil so as rarely regrow, and are generally can always cover the seedbed protection and soil fertility, the not to disturb the roots. After replanted to another crop of with a fabric row cover to help most profitable food crops on several weekly harvests of the mixed greens immediately. If left warm the soil and encourage the ground can also yield cash larger leaves, the plant will fi- a little longer, the same plants germination. Mache, a tiny let- on the roof. nally flower. The seeds it yields turn into a braising mix; not as tuce-like leafy plant, can be har- are the herb known as coriander. tender as needed for a salad, vested throughout the winter, Marguerite Wells is the owner of Although some catalogs offer but they sell for nearly the same even under snow. But heat is not Motherplants.

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800.450.3494 www.greenscreen.com GREEN WALLS • LCA • HPD • SketchUp • BIM • REVIT • Vectorworks • CADdetails • CEU • BIM • REVIT • SketchUp • CADdetails • LCA • CEU PROJECT PROFILE WALL-TO-TABLE GRAND RAPIDS CHEFS EXPERIMENT WITH PRODUCE FROM A 700 SQUARE FOOT EDIBLE WALL BY AMBER PONCÉ

PROJECT: he summer of 2014 was exciting for patrons of the B.O.B. The B.O.B. (Big Old Building) (Big Old Building), an urban entertainment complex in Wall-to-Table – 700 square Grand Rapids, Michigan, as fresh produce, hand-picked from foot vertical garden a large outdoor vertical garden, enhanced their cuisine. With T700 square feet of produce, the edible wall was the largest wall-to- LOCATION: Grand Rapids, MI table initiative in the region, perhaps the nation. The vertical garden, loaned by LiveWall to the chefs of the BUILDING OWNER: B.O.B. for the summer months, contained about 500 square The Gilmore Group feet of herbs, which yielded approximately an ounce of herbs per square foot per week (approximate retail value of $1,500 per SYSTEM MANUFACTURER week). About 200 additional square feet of peppers, tomatoes, car- LiveWall, LLC rots and leafy greens provided a bumper crop which the facility’s chefs used for making seasonings, dressings, salads and garnishes. SYSTEM DESIGN: The team of chefs was so excited about the opportunities the wall Dave MacKenzie, LiveWall, would provide that they happily volunteered to plant and harvest. LLC Daily, chefs used the green wall produce to enhance their PLANT SUPPLIER: dishes in the restaurants and catering of the urban entertainment Hortech, Inc. complex. One of the restaurants featured a “wall salad” containing

LIVING ARCHITECTURE MONITOR / SPRING 2015 / 22 READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM RIGHT: CHEFS HELP PLANT LIVING WALL SYSTEM AT THE B.O.B Image provided by: LiveWall LEFT: 700 SQUARE FOOT VERTICAL GARDEN Image provided by: LiveWall greens, vegetables and herbs harvested fresh from the vertical garden. “This is the first time we have grown produce on a wall, and the first time we have done it in an urban setting,” said head chef Jared Miller. “We use a lot of herbs, a whole lot of peppers and tomatoes, and we always have to watch our budget and look after tem surrounds the mechanical ture to be modified for a new by horticulturalist and Live- flavor and freshness. This wall and waste disposal features of planting pattern that was en- Wall, LLC president Dave planting took into account all the B.O.B., masking the sight, tered into the world’s largest art MacKenzie. At the end of the of that, and at the same time odor and sound of this equip- competition, ArtPrize. At that three week long international added greenery and artistry to ment. It literally transformed time, the culinary staff of the competition, the living work the facility and to downtown.” the space, and helped to restore B.O.B.’s restaurants had a “har- of art earned a spot as a final- On the shady sections of the some of the natural elements vesting party,” where they cut ist in the top 20 of over 1,500 wall, additional perennials were lost to steel and concrete—not whatever produce they could entries. planted which provided season- just plants, but birds, bees, and dried the remaining herbs long color and a popular back- butterflies and other insects as for use in the winter months. Amber Poncé is the business devel- drop for wedding parties and well. The ArtPrize entry entitled opment manager at LiveRoof and other groups visiting the facil- In the fall, the herbs were ‘Breathe,’ which replaced the LiveWall. ity. The entire living wall sys- removed to allow for the struc- edible garden, was designed

READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM LIVING ARCHITECTURE MONITOR / SPRING 2015 / 23 CLIENT SPEAKS PROFILE

In addition to their Waterfront Vancouver location, the Fairmont has rooftop gardens and urban agriculture integrated into many of its other hotel locations, including Toronto, Dallas, San Francisco and Hawaii;

LIVING ARCHITECTUREand internationally MONITOR / SPRING on properties2015 / 24 in Singa- READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM pore, China and Kenya. EDIBLE RESERVATION THE CLIENT SPEAKS! THE FAIRMONT WATERFRONT’S EXECUTIVE CHEF SHARES HER EXPERIENCE WORKING WITH THE HOTEL’S ROOFTOP GARDEN BY: DANA HAUSER

ocated just a few blocks from masterpieces in the kitchen. No the harbour, and three sto- herbicides or pesticides are used. Lries up, rests a 2,100 square Herbs include rosemary, lav- foot, 11 bed herb garden on the ender, bay leaves and tarragon. south-facing terrace balcony at Fruit and vegetables include the Fairmont Waterfront Hotel garlic, apples, rainbow chard, in Vancouver. Created in 1996, kale, leeks, carrots, peppers, this urban agriculture project green onion, strawberries, figs was ahead of its time, becoming and new this year—a pumpkin one of Vancouver’s first green patch. We also have hay that is roofs. used to smoke chicken. Reflecting the Fairmont’s eco hotel philosophy, the garden WHY DID YOU DECIDE TO IM- plays home to several varieties of PLEMENT THE ROOFTOP GAR- herbs, vegetables, fruits and ed- DEN? HOW DID YOU JUSTIFY ible blossoms, as well as over 10 THE INITIAL COSTS? different species of local birds. It was a chef’s dream to have We use the bounty from the fresh, organic herbs to use in garden daily to create culinary the restaurant. It also fit in with

READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM LIVING ARCHITECTURE MONITOR / SPRING 2015 / 25 PROJECT PROFILE

a true appreciation for food from the roots. It’s a huge con- tribution to our sustainability initiatives given the cut down on carbon emissions.

HAS THE INVESTMENT PAID OFF? We save approximately $10,000 annually on herbs and produce. This continues to grow year over year with our growing patterns.

ANY ADVICE YOU WOULD GIVE TO OTHER HOTELS AND COMMERCIAL CLIENTS WHO ARE CONSIDERING A SIMILAR INVESTMENT? Guests and colleagues find it a relaxing area to spend time—so be sure to share the space! Our garden continues TOP: APIARY to grow in scope and ideas. We Image provided by: Kristyna Vogel have recently added mason bee BOTTOM: ROOFTOP GARDEN houses to the garden in addi- Image provided by: Kristyna Vogel tion to the half a million bees PREVIOUS: EXECUTIVE CHEF DANA HAUSER HARVESTS we have hosted in our apiary HERBS FROM THE ROOFTOP GARDEN AT THE FAIRMONT WATERFRONT IN VANCOUVER. since 2007—producing over Image provided by: Kristyna Vogel 600 pounds of honey annually. Our passion for sustainable food has led to amazing part- the environmental philosophy nerships with local providers of the hotel, and the return on and organizations like Hives for investment indicated that there Humanity. would be a long term cost saving. It also provided another Dana Hauser is the executive chef opportunity for guests to enjoy at the Fairmont Waterfront in the hotel’s facilities. It is great Vancouver for team building and a great opportunity for teaching ap- prentices the fundamentals and

™ Living Architecture comes to New York For Resilient People, Communities and Places

www.citiesalive.org PROJECTBUSINESS PROFILECASE PROFILE

n early 2010, in response to the trend of eating local food Ifor health and environmental benefits, The Daniels Corpora- tion, a residential developer, URBAN AGRICULTURE started including urban gardening opportunities in all of its low- and high-rise developments across the Greater To- ronto Area wherever possible. FOR SALE There are currently urban gardens established in nine new Daniels communities, with more URBAN GARDENS A SOUGHT-AFTER AMENITY IN NEW HOME AND to come. This unique natural amenity has been embraced by CONDO COMMUNITIES residents and is now a key sell- BY: MEGAN AIRD ing feature for Daniels. According to Daniels’ director of project implementation, Jacob Cohen, the company’s pioneering efforts in urban gardening began in Toronto’s Regent Park. The 69-acre To- RIGHT: RESIDENTS GARDENING AT DAN- ronto neighborhood located just IELS LOW-RISE IN MISSISSAUGA. east of downtown is currently Image provided by: The Daniels Corporation undergoing revitalization. “We

A REVOLUTION IN GREEN ROOF IRRIGATION

Hunter’s Eco-Mat® is the ultimate subsurface solution. The Eco-Mat combines drip tubing with special polypropylene eece to move water laterally, providing a reservoir of water at the roots. With the ability to hold ½ gallon of water per square yard, it’s perfect for use with lightweight growing media.

L e : Eco-Mat being installed on a 1.5 acre hospital green roof in San Diego, CA.

RESIDENTIAL & COMMERCIAL IRRIGATION | Built on Innovation Learn more. Visit hunterindustries.com/greenroofs started with a few raised planting making it more desirable for beds on the tenth floor terrace potential purchasers.” at One Cole Condominiums,” Daniels has found urban Cohen says. “What followed was gardening to be incredibly a very passionate and dedicated successful at Regent Park that gardening committee who came they have expanded to nearly together over a shared interest 40 plots at their most recent in growing food. The appeal is condominium, One Park Place. universal, with people of all ages, In addition, they have taken genders, ethnicities, backgrounds the concept on the road to and economic statuses participat- condominiums in North York, ing. Neighbors who plant and Mississauga and High Park. and their work may result in the community has a role to harvest together, share a true In their low-rise collection, lower maintenance fees. “Just play. Instead of having a land- sense of community.” Daniels welcomed community as front lawns in a low-rise scape maintenance crew look- Cohen adds that the benefits gardening and a greenhouse to community can display pride of ing after passive planter beds, go beyond enhancing health, Mississauga’s Erin Mills neigh- ownership, so can garden plots the garden committee takes encouraging neighborly inter- borhood. in a condominium,” Cohen on the responsibility of seeing action and helping the environ- Typically in a condominium, says. As residents become en- the plots flourish and there are ment. “From our corporate residents maintain their own gaged in the care and upkeep of inherent cost savings for the standpoint, community gardens suites and entrust the care these common elements, they condominium corporation in have also become a selling tool. of common amenities to the develop a sense of ownership this approach. What we offer is unique. This condominium corporation and that often extends to the rest sought-after amenity gives us a property management. With of the building. Common areas Megain Aird is the communica- Leaks... competitive advantage by en- community gardens, residents are no longer seen as some- tions and social media coordinator riching the social fabric of our become stewards of the prop- thing that someone else looks at The Daniels Corporation. Leaks... neighborhoods and buildings, erty outside of their own units, after, but as something where

READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM INFRARED • ELDLIVING FUSIONARCHITECTURE® •MONITOR NUCLEAR / SPRING 2015 / 29 GRP PROJECT PROFILE eco Grants of up to $100,000 are available to support the roof installation of green and cool INCENTIVE PROGRAM roofs in Toronto.

GREEN ROOF LEADERSHIP MARK DALSKI AND LENOX HILL COMMUNITY HOUSE Cool Roofs in Toronto In 2011, Highview Creations constructed three green roofs at the Institutional WHEN DID YOU BECOME A Grants for Green and Commercial • GRP (GREEN ROOF PROFES- Lenox Hill Community House on E 70th Street in New York City. There Industrial • SIONAL)? are two extensive penthouse roofs and one intensive and agricultural Residential • May 2010 roof. The project has multiple points of outreach to the community, acting as a recreational area for seniors and staff, as well as a demon- HOW HAS YOUR EXPERIENCE strative and educational component for the children that are served Green Roof Grants Apply Today! AS A GRP IMPACTED YOUR though Lenox Hill. The project was awarded a green infrastructure 2 BUSINESS OR WORK? grant from the Department of Environmental Protection due to the $75 / m to a maximum of $100,000 To date, the City’s Eco-Roof Incentive As a GRP, my company and I ability to easily manage over a 1” storm event. The grant covered much Grants are available for green roofs on existing buildings; Program has helped fund the installation have stronger credibility with of the projects overall cost with the Lenox Hill Community House put- new buildings with a gross oor area of less than 2,000 m2; of more than 100 eco-roofs. clients, vendors and interested ting up the rest of the funding. and all Toronto School Board buildings. NAME: Mark Dalski, GRP parties. My experience in green Applications must be submitted before roof design and construction POSITION/COMPANY: Partner coupled with my GRP designa- Cool Roof Grants the roof is installed. and Cofounder, Highview tion allows me to partake in all $2 - $5 / m2 to a maximum of $50,000 Creations LLC components of green roof pro- Learn more and apply online at cesses, and act as a resource for TOP: LENOX HILL COMMUNITY HOUSE GREEN ROOF Grants are available for cool roofs on all existing buildings. toronto.ca/livegreen/ecoroofs LOCATION: New York, others. It has also opened up Image provided by: Highview Creations New York new networking opportunities BOTTOM: MARK DALSKI within the green roof industry. Image provided by: Highview Creations

LIVING ARCHITECTURE MONITOR / SPRING 2015 / 30 READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM eco Grants of up to $100,000 are available to support the roof installation of green and cool INCENTIVE PROGRAM roofs in Toronto.

Cool Roofs in Toronto Grants for Green and Institutional Industrial • Commercial • Residential • Green Roof Grants Apply Today! $75 / m2 to a maximum of $100,000 To date, the City’s Eco-Roof Incentive Grants are available for green roofs on existing buildings; Program has helped fund the installation new buildings with a gross floor area of less than 2,000 m2; of more than 100 eco-roofs. and all Toronto School Board buildings. Applications must be submitted before Cool Roof Grants the roof is installed. $2 - $5 / m2 to a maximum of $50,000 Learn more and apply online at Grants are available for cool roofs on all existing buildings. toronto.ca/livegreen/ecoroofs GRHC UPDATE

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ment, where most people could walk to an adequate food retail outlet, has a direct impact on the amount of fuel burned when consumers take a car to shop for food. Since GETTING FOOD RIGHT one-fifth of all car trips revolve around buying food, a huge reduction in car trips to grocery stores will have a huge impact on WHY FOOD ISSUES NEED TO RISE TO THE TOP OF THE traffic jams, which waste enormous amounts of car fuel. Also, people who walk to a store URBAN SUSTAINABILITY TO-DO LIST can buy for one or two days ahead, and are BY: WAYNE ROBERTS less likely to waste food by buying what’s estimated as a full week’s supply at one shot when they take the car. Plus, the walk is s I see it, successful cities are crowded compelling place to start is food waste, good for one’s physical health. cities; and cities where the price of buy- which costs North Americans $192 billion Fourth, a well-designed food program Aing or renting one square foot is very a year to dispose of. It’s not rocket science can address the social and economic realities high. That makes urban agriculture an to save a major portion of that cost is by of a community. To take the pedestrianized almost impossible enterprise, since very few reducing waste, or to make back a major food retail example again: it provides access legal crops can pay the rent on a decent- portion of that cost by converting food to healthy and affordable foods to people sized city lot. The answer, I believe, is to waste into a resource—be it feed for live- who can’t afford a car, and brings the vitality integrate food production into green infra- stock, feedstock for biofuel or material for that a grocery store adds to a neighbour- structure and green buildings. In addition high-quality compost. hood that may well lack such an enterprise. to the many benefits already provided, the Second, food sector reforms reduce the On the economic side, more pedestrianized food sector offers additional benefits that no direct harm that is done to the environ- food outlets create jobs in a neighborhood. other sector can match. ment. When food is allowed to rot in a Fifth, food engages and empowers all First, food is rich in what’s called “low- landfill site, food waste generates methane, levels of society. The individual can do hanging fruit”—possibilities to save huge a very heavy hit against climate stability. many things to reduce waste, eat healthier amounts of money quickly, and make a But when composted and reintegrated into foods and buy more food from the local big dent in sustainability problems, after degraded soils, the regenerated soils actually area. Community groups can pitch in, by modest start-up investments. The most absorb more carbon from the atmosphere supporting rooftop community gardens than they did before. for example. And state, provincial and fed- Third, food changes can have multiple eral governments can all add to the ‘stone indirect impacts on the environment, as soup’—to use that famous children’s story RYERSON UNIVERSITY ROOFTOP GARDEN well as health and well-being. For example, about how everyone can contribute to food. Image provided by: Vincent Javet a more pedestrianized food retail environ- Sixth and last, food opens gateways to other areas of activity and invites collabora- tion. This is what really excites me as a food enthusiast about working on projects to boost green infrastructure. I believe that as we discover more ways that green infrastructure and green buildings benefits to a city—green walls, swales, tree plantings and so on—we will discover more ways to enhance the value of these green technologies with food production. If a tree provides economically valuable ecosystem benefits, why not make it a fruit or nut tree? The package deal that food offers is what demands attention of people eager to move cities toward sustainability.

Wayne Roberts is the author of The No Non- sense Guide to World Food and Food For City Buildings.

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Experience the Carlisle Difference | 800-479-6832 | www.carlislesyntec.com LIVING ARCHITECTURE MONITOR / SPRING 2015 / 36 READ THIS ISSUE ONLINE AT WWW.LIVINGARCHITECTUREMONITOR.COM Carlisle is a trademark of Carlisle. © 2014 Carlisle.