Joyland Fields developed from the notion that sports can be a powerful tool for building character and bringing people together. Athletics teach the importance of teamwork and help build confidence, leadership, and responsibility. The main purpose of this project is to use the power of sports to break down stigmas against those with disabilities and to help students develop life skills. This can be achieved by transforming Joyland into a premier training center with the capacity to host Paralympic and Special Olympic events.

The heart of this transformation begins with a central track and football field which serves as a link between the northern primary school and southern secondary school. A new dining hall and sports pavilion flank either side of the field providing students with covered spaces to eat and play sports protected from the intense rain and sun in Kenya. Additionally, a primary path weaves its way through the campus linking the various sporting nodes and public spaces together. The new masterplan also seeks to provide healthy food to its athletes through an accessible garden and stresses the importance of rehabilitation and strength training.

Urbanistically, this master plan adds density to the existing site by developing additional dorms and classrooms for the secondary school and filling gaps in the fabric of the primary school with sports related facilities. All existing buildings were maintained in an effort to utilize available infrastructure and resources. With the exception of the primary loop, which weaves through the entire campus, all new buildings follow and build on the existing grid structure of the site.

In an effort to increase security and raise awareness for Joyland, a Public Square was developed at the northern entrance to the site. The Square is designed to improve security by increasing visibility and using Jane Jacobs philosophy of placing more “eyes on street.” The Square also provides a location for local markets, community involvement, and the opportunity for Joyland to sell locally grown food or products created in their vocational school.