Køkken +
From Kitchen to Commons: Shaping Urban Culture with Food
E. Üzümcü (TU Delft - Architecture and the Built Environment)
Antonio Cantero – Mentor (TU Delft - Public Building and Housing Design)
G.Y. Warries – Mentor (TU Delft - Teachers of Practice / AE+T)
Sang Lee – Mentor (TU Delft - Public Building and Housing Design)
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Abstract
KØKKEN+, addresses the urgent need for a “Common Ground” in Haraldsgade-kvarteret, Copenhagen, by proposing a public building that acts as a social condenser. The aim is to bridge generational, cultural, and social divides in a neighborhood challenged by limited green spaces, scarce community facilities, and social fragmentation. By leveraging the universal act of communal cooking and dining, the project positions the kitchen as a catalyst for intergenerational dialogue, social inclusion, and urban resilience.
The kitchen table is a timeless symbol of family and community which becomes, at the scale of the public realm, a crucible for dialogue and negotiation. Here, opposing viewpoints can converge, wisdom meets innovation, and shared meals foster understanding. By transforming cooking and dining into shared public experiences, the project aims to create a platform for intergenerational exchange, turning the act of preparing and enjoying food into a catalyst for social cohesion and cultural appreciation. In this way, the simple act of dining is reimagined as a cornerstone of community building in Haraldsgade-kvarteret.
Køkken+ exemplifies sustainable urban food systems through its innovative closed-loop approach that integrates food production, consumption, and waste management within a single building. The facility features integrated greenery that supplies fresh herbs and edible plants directly to its public kitchen, while on-site composting machines convert food waste into nutrient-rich compost that fertilizes the gardens, creating a circular system that reduces waste and CO2 emissions. Beyond environmental benefits, Køkken+ promotes healthy living by emphasizing plant-based, organic food choices that align with Copenhagen's public food service strategy. The building makes sustainable processes visible to users as educational and cultural tools that foster ecological awareness and encourage community adoption of sustainable behaviors.