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, adjunct assistant professor in architecture, has the idea to develop an “urban food corridor” in Knoxville. Her students have been going to various places, including Asheville, to learn a variety of urban farming techniques.

They also have been using sites in Knoxville to understand and design various spaces, buildings, and environments that are multifunctional places; they serve one function while also producing food. One example: a student designed a brewery in which the building completely grows its own hops. Local food growing is more sustainable than industrial food systems and processing.