1. Origin – Study the current state of food culture by identifying various ways in which food is grown,prepared and consumed, the spaces it involves and its engagement within the urban environment.Presentation – Using the In-Design Template provided, prepare a presentation paper thatis compelling, clearly presented and organized following one of the categories below:GROWfoodCollect examples of various models of growing food and extract important organizational principles,underlying systems and their outcomes:Scale: Large scale vs small scale farming, distribution systems and environmental implicationsDistance: Global vs local vs urban farming, economic and environmental implicationsMethod: Conventional vs organic food, environmental and health implicationsMAKEfoodStudy main organization and spatial requirements for professional/commercial kitchens and othermodes of preparing food for public consumption. Identifying all programmatic parts and theirrelationships.Scale: Multi-vendor vs single purveyor establishmentsDistance: Chain vs local food establishmentsMethod: Vegan, vegetarian, omnivorous, fusion, ethnic, contemporary food stylesSHAREfoodIdentify the communal aspect of sharing and enjoying food together as it relates to spatialrequirements and surrounding context.Scale: Farmer Markets, Food Halls, Food Festivals, Restaurants, Communal Kitchens, Co-ops,Food Trucks, etc.Distance: Destination vs local establishmentsMethod: Serving style, contextual integration, combination with other programs/services,mobile, temporary