From Farm to Table and Back Again

The project, located in the Southside of Pittsburgh, seeks to revitalize the neighborhood through the design of a culinary institute that actively engages the local community while attracting visitors from outside the city. Drawing inspiration from chef Dan Barber’s philosophy of “farm to table and back again,” the institute integrates its own farms for cultivating a variety of crops used both in culinary education and in the on-site restaurant. To maximize agricultural efficiency, the farms are organized according to light requirements: crops needing abundant sunlight are placed outside the canopy, while those requiring minimal sunlight are grown beneath it. The exterior walls under the canopy incorporate operable systems that respond to seasonal conditions, opening during warmer months to facilitate circulation and closing during colder months to regulate temperature for the crops beneath. In addition to farming and academic functions, the institute incorporates food stalls, greenhouses, and other community-oriented programs that strengthen connections with neighbors and visitors. The architectural form draws from the imagery of a tree trunk with branching extensions, reinforcing a strong relationship to nature and the environment. Skylights are strategically integrated to ensure sufficient daylight reaches the spaces beneath the canopy, enhancing both agricultural productivity and spatial quality.