Unit 5B concentrates on ‘Nurturing the City.’ Based in Stocksbridge, the unit explores how existing structures can be repurposed to support and enrich the local community.

My project proposes a community kitchen garden within an existing building on Stocksbridge High Street. Given its prominent location, the design emphasises high street regeneration whilst promoting local food production. A key feature of the proposal is the greenhouse located directly above the farmers' market, creating a strong physical and visual connection between growing and selling. This integrated spatial relationship not only reinforces this narrative but significantly reduces food miles, supporting a more sustainable and transparent local food system. The scheme also adapts existing outbuildings at the rear of the site for food storage, using a new internal structure to support insulation and integrated shelving, which reduces internal thermal fluctuation and improve functionality.

This project brings together growing facilities, a community kitchen and dining area, and retail spaces, forming a hub for sustainable practices and circular economy principles.