Area of Urban Agriculture
Step 1 – Determine your Project Area and your Transect.
Step 2 – Calculate the amount of urban agriculture based on the required percentage for the project’s Transect.
- Amount of Urban Agriculture = Project Area x Required Percentage of Urban Agriculture
Example Calculation
Assume an environmental education building on a 3,000sm site located adjacent to conservation area. Assume the project site includes a creek and small pond which, although is not included in the conservation area, is in its natural state and part of the larger thriving ecological habitat. Per Exception PL-006, Priority Natural Lands, this area of the site does not need to be included in Project Area for purposes of determining the required amount of Urban Agriculture.
Total Project Area = 3,000sm
Area of Priority Natural Lands (Area of Creek and Pond) =300sm
Modified Project Area = Total Project Areas – Area Priority Natural Lands = 2,700sm
Transect = L3
Pathway 1
Urban agriculture requirement for L3 is 15% of the Project Area, in this case the modified project area.
- Amount of Urban Agriculture = 2,700sm x 15% = 2,700sm x .15 = 405sm
Pathway 2
Urban agriculture requirement for L3 is 7% of the Project Area, in this case the modified project area, plus weekly food access.
- Amount of Urban Agriculture = 2,700sm x 7% = 2,700sm x .07= 189sm. In addition, the project will need to provide weekly community access to healthy local food that addresses a community need.
Emergency Food Access – Non-Residential Project
Step 1 – Determine the typical hours of occupancy per week by all occupants.
This calculation may need to be done for multiple groups or seasons if typical occupancy (e.g., working hours) vary significantly. For commercial projects, hours are typically based on a full-time work week, but other methods may be submitted for preapproval through a Request for Ruling.
- Typical hours of occupancy for Group A = Number of occupants in group A x typical hours of work per week for group A
- Typical hours of occupancy for group B = Number of occupants in group B x typical hours of work per week for group B
- Typical hours of work per week = Typical hours of occupancy for group A + Typical hours of occupancy for group B
Note that typical group hours could be calculated for any consistent unit of time (day, week, year, season, etc.). Weekly work is typical for commercial offices.
Step 2 – Calculate the full-time equivalent number of occupants.
- Full time equivalent (FTE) occupants = total number of hours worked / number of hours in a full-time week
Step 3 – Calculate the total calories (cal) of food required for 75% of FTE for 3 Days.
- Required daily calories per FTE = 2100cal
- Total calories of food = FTE x 0.75 × 2,100cal per day x 3 days
Example Calculation – Non-Residential Project
Assume a nonprofit organization with 45 full-time employees who work 40 hours per week and 5 part-time employees who each work 20 hours per week.
Step 1 – Determine the typical hours of occupancy per week by all occupants.
- Typical hours of occupancy for Group A = Number of occupants in group A x typical hours of work per week for group A = 45 full time employees x 40 hours = 1,800 hours
- Typical hours of occupancy for group B = Number of occupants in group B x typical hours of work per week for group B = 5 × 20 = 100 hours
- Typical hours of work per week = Typical hours of occupancy for group A + Typical hours of occupancy for group B = 1,800 hours + 100 hours = 1,900 hours
All employees together typically work a total of 1,900 hours per week.
Step 2 – Calculate the full time equivalent number of occupants.
- Full time equivalent (FTE) occupants = total number of hours worked / number of hours in a full-time week = 1,900 hours/ 40 hours = 47.5 FTE
Step 3 – Calculate the total calories (cal) of food required for 75% of FTE for 3 Days.
- Total calories of food = FTE x 0.75 × 2,100cal per day x 3 days = 47.5 × 0.75 × 2,100 × 3 = 224,437.50cal
This nonprofit organization needs to store 224,437.5 total calories of food for use during an emergency.
Emergency Food Access – Residential Project
Step 1 – Determine the total number of occupants.
For multifamily housing, occupancy is based on the number of bedrooms per unit. Assume one person per bedroom.
- Total number of occupants = number of bedrooms
For single-family homes, the occupancy is the anticipated number of residents.
Step 2 – Calculate the total calories (cal) of food required for 100& of occupants for 2 weeks.
- Required daily calories per person = 2100cal
- Total calories of food = total number of occupants x 2,100cal per day x14 days
Example Calculation – Residential Project
Assume a 50-unit multifamily residential project with 30 one bedroom units and 20 two bedroom units.
Step 1 – Determine the total number of occupants
- Total number of occupants = number of bedrooms
- 30 one bedroom units = 30 occupants
- 20 two bedroom units = 20 × 2 = 40 occupants
- Total number of occupants = 30 + 40 = 70 occupants
Step 2 – Calculate the total calories (cal) of food required for 100& of occupants for 2 weeks.
- Total calories of food = total number of occupants x 2,100cal per day x 14 days = 70 occupants x 2,100 × 14 = 2,058,000cal
This multifamily project needs to provide storage capacity for 2,058,000 total calories of food for use during an emergency.
