Over the course of the year, Open House New York’s The Final Mile explored the architecture of New York City’s food system. From the markets of the Hunts Point Food Distribution Center to the food halls of Brooklyn, The Final Mile gave participants a first-hand look into how the spaces in which food is produced, distributed, and consumed have helped shape the city and our experiences of it.
Through these public programs, a chorus of voices made it clear that our food system is challenged from many sides. New York’s principle food hub at Hunts Point, supplying 60% of the city’s produce and 50% of its meat and fish, sits in a 100-year floodplain, threatened by increasingly extreme weather and rising sea levels. Long-standing inequities within the system continue to oversupply some neighborhoods while limiting access to basic foods in others. With the city’s population expected to grow by one million people by 2030, how can we adapt and expand our current food infrastructures in ways that catalyze larger, more fundamental changes?
To close out The Final Mile, Open House New York organized a discussion about where the city’s food system stands, and what choices we need to make to design and build a better food system for the future. The event was attended by hundreds of interested New Yorkers, and selected excerpts can be read on the Final Mile blog.
Director of the Food Studies PhD Program, New York University Steinhardt School
of Culture, Education, and Human Development
President of the New York City Community Garden Coalition
Principal at WXY Architecture + Urban Design
Gregory Wessner (Moderator)
Executive Director, Open House New York
Designing New York’s Food Future
Thursday, March 31, 2016
7:30 – 9:00 PM
(Doors Open at 7:00 PM)
333 West 23rd Street, Manhattan