Architects can contribute to transforming our cities into more sustainable environments. This task encompasses designing higher density living and working environments and also includes enhancing local food quality and food security. Architectural contributions to this aspect of sustainable urbanism includes the design of farmers’ markets, greenhouses, edible landscapes, living walls, productive green roofs, community gardens, and other elements that contribute to a robust regional food strategy. The course will review these strategies and apply them to a real-world project in Toronto, looking at actual and proposed development projects that allow food production and provision inside planned and existing neighbourhoods.