Food problems are encountered after natural disasters (earthquakes, floods, fire, etc.). Common food problems after natural disasters include:
Food shortage: Natural disasters cause serious damage to crops, animals, and fisheries, resulting in reduced food production.
Disruptions to the food supply chain: Damaged infrastructure such as roads, bridges, and ports disrupts the transportation and distribution of food, causing local shortages and rising prices.
Food safety: Contaminated water supplies, flooding, or lack of refrigeration can lead to food spoilage or contamination, increasing the risk of foodborne illness.
Malnutrition and health problems: Limited access to a diverse and nutritious diet can lead to malnutrition, especially among vulnerable groups such as children, the elderly, and pregnant women. This can lead to long-term health problems and increased susceptibility to disease.
Social unrest and conflict: Competition for scarce food resources can lead to social unrest, violence, and even conflict, worsening food insecurity.
The main purposes of food aid are;
• to save lives;
• maintain or improve health/nutrition status, with special attention to pregnant and lactating women and other groups at high risk;
• to prevent mass migration;
• ensure access to adequate nutrition for all population groups;
• create and promote conditions for rehabilitation and restoration of self-esteem;
• minimize damage to food production and marketing systems due to the emergency.
When looking at nutrition during disasters, it is divided into the first 72 hours after the disaster and after 72 hours. First of all, food products that meet the basic energy, protein, fat, and micronutrient requirements of the affected population should be selected. The first 72 hours include the timely delivery of small volume, high nutritional value, and high energy foods, and long-term nutrition services after the first 72 hours. Hot meal distribution and dry food aid should be provided.

The main purpose of this project is to design cities that are resistant to disasters. The project will undertake the production and distribution of hot meals and dry food, where raw materials are processed, canned, packaged, and converted to long-term use, for Izmir-Turkey, and the world, to solve the problems that arise after the disasters. It is a food base that is self-sufficient, produces electricity with solar energy, is compatible with water and waste cycles and the ecosystem, and is resistant to all-natural disasters.
Before the disaster, it would function as a public space with shared kitchens (like a soup kitchen) where people could grow crops together, cook, eat, and distribute meals as a community.
Location
The location of the food base (Izmir-Gaziemir) has a strategic importance as it can be integrated into agricultural areas and integrated with transportation infrastructures (izban, airport, intercity roads). Approximately 200 agricultural products are produced throughout Izmir, making Izmir the province with the richest product diversity in the country. In Menderes, the closest district to the area, tangerine-corn-wheat-rye-barley-corn-oats-olives-grapes-citrus products are grown. These products are raw materials for the food base.
Production
The production part consists of sections that are integrated into the surrounding agricultural lands, where local products are produced, turned into food, processed, packaged, or canned to be ready for distribution, and where food safety and quality are constantly controlled through laboratories. This unit is designed with the meticulousness of a factory and produces food meticulously.
Warehousing
It is a storage unit where processed and ready-to-distribute raw materials are stored cold or dry, as well as kitchen supplies (forks, knives, plates, mobile kitchens, etc.), and the storage system is fed by solar energy and wind energy.
Community Usage
It is a social unit where local people can produce their food, cook and consume together, exchange information through international gastronomy events, teach new agricultural technologies to farmers, and raise awareness about disasters. The units are divided into 4 units: sharing kitchen, knowledge kitchen, learning kitchen, and production kitchen. Each unit is specialized within itself and interacts with each other.
Distribution
It consists of units where food is supplied by using all kinds of transportation options in emergencies, and where packaged or hot food is distributed in daily situations.
The project proposes in-building storage areas as the first phase. This proposal covers 20-25 years. However, if the proposed storage areas are insufficient due to reasons such as increasing population growth and changes in the frequency of natural disasters due to climate change, some of the proposed agricultural lands can be converted to storage areas.

2023

The building was designed to be resistant to disasters, solid foundation systems, strong columns, shear walls, and vertical and horizontal load-bearing systems were used, and a building style compatible with the topography was proposed. Fire-resistant materials have been recommended, and fire response measures such as fire alarm systems, fire extinguishing equipment, and emergency exits have been considered. Water retaining plants and slope solutions will be installed. In addition, energy efficiency and environmental sustainability issues were discussed, and a self-sufficient structure with insulated walls, energy-saving lighting systems, and solar panels, with low energy consumption and minimal environmental impacts, was proposed.
In addition, an extensive green roof for the lands on the building and an extensive agriculture system for the agricultural lands are proposed.
Extensive Green Roof:
-an extensive green roof probably has a shallow layer of substrate that covers a large area
-designed to be low maintenance, lightweight systems with no general access. Typically, they have thin layers of substrate (the growing medium) to keep depth and weight to a minimum.
Extensive Agriculture:
system of crop cultivation using small amounts of labor and capital about the area of land being farmed. The crop yield in extensive agriculture depends primarily on the natural fertility of the soil, the terrain, the climate, and the availability of water.
As a result of the analysis, the project was designed by the slope of the land on which it is located, and pedestrian entrance and vehicle circulation were proposed to be a part of that place.

Location: Gaziemir/Izmir/Turkey
Area: 10.000-30.000 m2 (The area can change depending on time and conditions)
Construction: 20-25 years (designed process)

Designer: Şükriye Dilek Ceylan
Instructor: Ebru Yılmaz, Ülkü İnceköse

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Dilek Ceylan

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