As studies have shown, food safety has been one of the driving forces pushing indoor farming forward. Repeated recalls of produce, especially vegetables, over the past several years have unintentionally cautioned people about where their food comes from. Although farmers’ markets allow people more direct access to and connection with food cultivation and their various sources, food safety still presents a potential risk, particularly because of the nature of their operation. In particular, farmers’ markets are frequently held outdoors in temporary locations that lack the necessary equipment and facilities (such as refrigeration and handwashing stations).

This situation intrigues me to think about how might we build food environments that are not only easily accessible for New York City’s residents but also those that foster reassurance and security around how food is being produced, sustainably—in ways that reduce the carbon footprints that are continuously harming the environment?

Ultimately, my thesis seeks to address the issue of food safety that is increasingly exacerbated by dimensions of climate change and current food distribution and organization by rethinking the ways people might interact and connect with the food they purchase and eat.