Published by the Department of Design and Space Planning (Prof. Johanna Meyer-Grohbrügge, Robert Anton M.Sc., Dipl.-Ing. Katharina Volgger)
In the Munich district of Sendling, at the intersection of the historic Sendlinger center and the Munich wholesale market, a new architectural development is emerging, dedicated to the theme of food production and research. The “Sendlinger Küche” (Sendling Kitchen) is a place that not only integrates the existing local functions on the outskirts of the wholesale market, such as the producers' community—a group of local gardening businesses—but also houses a so-called “Food Lab”: a laboratory for entrepreneurs, researchers, and the residents of Sendling. The new center aims to increase the visibility and appreciation of food. Through the public presentation and celebration of “food,” a new urban productive practice is being explored, one that supports the exchange between rural and urban production. This thesis work focuses on making these invisible connections visible. It investigates how this service architecture contributes to promoting productivity in urban spaces.
The thesis work deals with the repurposing and expansion or redesign of the so-called “Gärtnerhalle” (Gardener's Hall), which was built in the 1970s. Local vegetable vendors were to have a covered place to sell their goods near the wholesale market. Today, the sale of goods takes place from 2:30 AM until about 9:00 AM, and the hall remains unused for the rest of the day. The space is now to be expanded. Three programmatic areas will be created within the new center named “Sendlinger Küche.”
The “Sendlinger Küche” as a Supply Center: The existing producers' community supplies Munich with fresh products from the surrounding region.
The “Sendlinger Küche” as a Recycling Center: It demonstrates, through various methods, the transformation of food waste into valuable products or by-products.
The “Sendlinger Küche” as a Production and Research Center: In a synergistic system, food is grown here. Additionally, “Sendlinger Küche” conducts research and provides education in the area of (balanced) nutrition. A variety of kitchen studios will serve as open infrastructure for schools, associations, and interested parties.
The existing Gärtnerhalle is to be adapted or renovated as much as possible. The site, with its new function, is viewed as an urban junction. The strategic position of the “Sendlinger Küche” allows for the connection of both the Sendling district and the wholesale market area, both urbanistically and programmatically.
Awarded the departmental prize for the best Master's thesis