The desert climate of Qatar presents numerous challenges to the sustainable and secure provision of food for its increasing number of residents. This research looks at how the producing of food can be implemented in a resource efficient and sustainable way, using systems thinking to maximize the quality and quantity of food produced and to minimize the energy and resources consumed. Approached from a spatial and urban design and planning perspective, this research looks at the different ways that Food Production can be integrated into the cities and landscapes of Qatar, both in new projects and in regeneration or retrofitting projects. The Method of research looks at international trends and case studies to see how they can be applied to the context of Doha and Qatar. The importance of systems thinking implies that the food product is evaluated and measured in its total chain, as well as the energy and resources consumed and recycled. Another important aspect, which complements the quantitative measures, is the quality of the food produced, and the quality of the urban landscapes that result from the implementation of edible plants and trees. Increasingly, we are becoming aware of the importance of pesticide and additive free nutrition and these new ways of producing food must also provide more harmonious environments and balanced diets. Results. A number of case studies developed with students in the Masters in Urban Planning Design at Qatar University developed scenarios to implement different food systems into the urban and architectural landscapes of Qatar, from individual gardens in compounds and villas to vertical farming in high rise buildings, and from University Campuses to reclaimed waste water ponds. Conclusions. New Food Ecologies for Qatar imply that we not only design our buildings and landscapes in new ways to integrate the production of healthy food and medicinal herbs, but that these new visible ways of nourishing the populations includes an embellished environment and a more aware and discerning approach to the consumption of food, in short, a more holistic relationship to what our bodies consume.


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