Farm-to-table culinary center for urban residents, culinary students and local farmers - The awareness of food security and local food consumption

The significant increase in food prices and the lack of grocery in some regions caused by inflation and COVID-19 lockdowns raise the needs of shortening the distance to fresh food supplies and suggest the combination of technological innovations, urban agriculture and sustainable cooking practices. Studies and precedents have proven that farm-to-table practices in the restaurants are able to bring the customers, the farmers and the cooks closer together, access easily to the ingredients, pursue new healthy and sustainable lifestyle, and establish social networking and strong connections between humans and foods. To develop those benefits of farm-to-table movement, this study discovers how urban agriculture, farm-to-table restaurant, cooking labs and farmers' market contribute individually to the establishment of food security and sustainable cooking and dining practices, to then incorporate with an aim of raising awareness of the urban residents about food security, inspiring them through dining experience and allowing them to shop local and eat fresh. Literature reviews and case studies are investigated and triangulated with data collected from professional interviews to guide the design strategies for the proposed farm-to-table culinary center facility. The results will then inform design decisions and assist conceptual diagrams and models to be developed to achieve meaningful and functional spatial qualities for the facility. Key Words: Food Security, Farm-to-table practices, Farm-to-table Culinary Center, Urban Farming, Farmers’ Market, Cooking Labs, Local Consumption, Sustainable Lifestyle.