Victory City: Purpose and Benefits: Financial Comparisons

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Financial Comparisons

The following series of charts illustrates the municipal operating costs, constructions costs, and materials and resources required to run a present-day, obsolete city compared to a Victory City. Because of Victory City's unique, compact design, most of the internal infrastructure needed to operate and maintain a present-day city can be either eliminated or greatly reduced.

LAND AND NATURAL RESOURCES
PRESENT-DAY CITY Population: 262,000	VICTORY CITY Population: 262,000
68.4 square miles; high cost of city land	2.28 square miles; low cost of farm land

CITY INFRASTRUCTURE, CONSTRUCTION AND OPERATING COSTS
PRESENT-DAY CITY Population: 262,000	VICTORY CITY Population: 262,000
Streets	Circular highway only
Sidewalks	.01%
Telephone poles	Eliminated
Telephone wires	1%
Electric wires and cables	1%
Conduits	.1%
Transformers	.1%
Gas mains	.1% or eliminated
Gas pipes and valves	.1% or eliminated
150,000 gas meters	1 gas meter
150,000 electric meters	1 electric meter or none
100,000 water meters	1 water meter or none
Water mains	.1%
Water pipes and valves	.1%
Drain pipes	1%
Sanitary and storm sewers	.1%
Traffic lights and other electronic traffic control equipment	Eliminated
Traffic signs	.1%
Billboard advertising signs	Eliminated
Parking meters	Eliminated
Highway police patrol	1%
Bridges and viaducts	1%
Railroad crossing equipment	Eliminated
Salary for street crossing guard for school children	Eliminated

PRIVATE HOUSES, APARTMENT BUILDINGS, FACTORIES, COMMERCIAL AND INSTITUTIONAL BUILDINGS
PRESENT-DAY CITY Population: 262,000	VICTORY CITY Population: 262,000
Hall space	10%
Porches	.1%
Stairs	1%
Foundations	.5%
Roofs	.5%

FOOD, PUBLIC RESTAURANTS, PRIVATE KITCHENS, APPLIANCES AND EQUIPMENT
PRESENT-DAY CITY Population: 262,000	VICTORY CITY Population: 262,000
200 restaurants; 5 cafeterias; 100,000 private kitchens; 25,000 pantries; 75,000 dining rooms; 25,000 dinettes; 5,000 breakfast nooks. A lot of food wasted in restaurants and cafeterias due to varying number of customers each day.	21 cafeterias; 7 factory-sized kitchens in constant use. Same number of customers each day, so very little food wasted.
100,000 stoves; 100,000 refrigerators; 100,000 sinks; 100,000 kitchen cabinets; 50,000 garbage disposals; 10,000 freezers; 10,000 dishwashers; 80,000 toasters; 50,000 waffle irons; 80,000 coffee percolators; 75,000 buffet tables; 25,000 hutches; 20,000 china cabinets; 20,000 corner cupboards; 1,000 countertops; plus thousands of electric knives, mixers, blenders, choppers, egg beaters, can openers, food processors, etc.	Eliminated
700,000 sets of dishes	100,000 sets of dishes
700,000 glasses	100,000 glasses
700,000 sets of cutlery	100,000 sets of cutlery
Table linens	Eliminated
Pots and pans	2%
210,000 tables	17,000 tables
1,250,000 chairs	85,000 chairs
None	2,000 family carts