The United States is regarded as a nation of abundance, yet millions face persistent and widespread food insecurity. Nearly one in six Americans struggle to secure enough food on a daily basis and 23.5 million Americans are living in food deserts, urban areas lacking access to healthy food within a one-mile radius. These issues disproportionately impact historically marginalized communities, color, where nutritious food is often physically or financially inaccessible. As a result, residents rely on fast food and processed goods, leading to poor nutrition and chronic illness. Such areas, known as food deserts, highlight how food insecurity is deeply tied to geography and systemic inequality.
This project focuses on Austin, a neighborhood in Chicago facing compounded challenges such as high poverty, limited accessibility, and low rates of vehicle ownership, all of which restrict access to fresh food. The aim is to explore how physical, social, and institutional infrastructures shape access to essential resources like food, and to develop a toolkit and design strategy that that empowers communities through bottom-up approaches and engagement.
Through fieldwork, spatial analysis, and a food security framework centered on availability, accessibility, agency, and acceptability, the project identifies critical gaps and opportunities in the neighborhood’s urban fabric. The outcomes design and policy interventions, ranging from small-scale tools to large-scale proposals, each linked to observations in the field.
The project concludes food insecurity must be tackled through systemic urban planning efforts, not just aid or education. Through strategic, multi-scalar interventions, urban planning can help build local capacity, increase access, and promote food justice in neighborhoods like Austin.

North-western European countries play an important role in the global food system, by providing 80 percent of the whole European production. The current production system is focused on profit, has a yearly emission of 1250 megatons of CO₂ equivalent in North-western Europe and produces pollutants in the soil, water, and air. This results in an imbalance between natural and human activities, which is destroying biodiversity, natural resources and is increasing food access inequality. Therefore, our goal is to reduce CO₂ emission to net-zero in 2050 and to reach food security for all people North-western citizens.
We aim to design a sustainable food production system that is based on three pillars: nature-based, community-based and production for need. We analysed the current system through fieldwork, data analyses and literature reviews.
The concept of the circular economy formed our basis for a vision of an open adaptive system for the food production system. It includes concepts of circularity from the production on the fields, towards the re-valuing and re-purposing of household and industrial by-products. For each of the production steps we have developed a toolbox of innovations, which are integrated following the local context. New ways of production are incorporated in the farming process; management techniques, which reduce CO₂, are implemented in the processing phase; new marketing strategies are applied in retail; in the consumption phase mindset is changed to accept alternative products and meal planning. In terms of disposal, waste is reduced by reusing it as an input for other processes. Lastly, carbon sequestration is improved by recovering and increasing natural areas, leading to an increase in biodiversity and soil health.
This toolbox is implemented as a strategy in the region of South Holland to illustrate the spatial, social, and economic impacts of the new food production system. The circular concept ensures an approachable transition from linear to circular food production systems in North-West Europe. Therefore, it can be used to inform international cooperations, national and regional governments in making policies, and to provide an overview of the spatial implications of this transition on the national, regional, and local scale. Overall, it is a radical shift towards renewable energy sources, incorporating by-products as inputs and using and producing food products with a smaller CO₂ footprint.