The Common Table By Studio

Crystal Bennes: We Eat the Earth

Crystal Bennes talks to The Common Table about "We Eat the Earth", her documentary art project challenging the implanted idea of the wonders of industrial agriculture through global examples of farmers growing food without fertiliser.

Serving Seagrass on Aegina

- Wild
- Community
- Education
- Storytelling

Vessel is a creative collective based on the Greek island of Aegina. In 2026, they mapped the underwater seagrass meadows surrounding the island and turned the maps into tablecloths for the local restaurants.

The Floating Gardens of Bangladesh

As climate change pushes more of the world underwater, the pro-people, nature-based technology of floating agriculture practices in Bangladesh is a powerful model for rural resilience and empowerment, writes Vinod Koshti.

Future Cultures: A Food & Design Residency

- Education
- Kitchen
- Legacy

Emiliano Hernandez Sánchez's 'Space for Food' residency at SBYD.SPACE in Germany is an example how design education institutions are starting to support the adaptation of design practice in the face of a growing need for food sovereignty, resilience and security.

Revolution Not Evolution

German supermarket giant Rewe's all-new timber construction supermarkets come complete with rooftop farms. Klaus Wiens, their head of construction, explains why reconfiguring the future of supermarkets, is the only way forward.

What Are We Going to Eat?

- Agency
- Community
- Systems
- Viewpoint

The Common Table's founders Orlando & Sophie Lovell renew their pledge to champion voices for change in humankind’s greatest task ahead: transitioning to an ecosystem of economies that are decent, fair and safe – through food.

How to Feed the World Responsibly

- Systems
- Agency
- Agriculture
- Education
- Policy

Tara Shyam is Executive Director of Regen10, a global initiative to support the transition to an inclusive, regenerative, and equitable agrifood systems, and it just published a roadmap. A conversation about sharing responsibility as well as direction.

Farmacy’s Manifesto

A self-published handbook from a Notting Hill vegan restaurant might seem an unlikely vehicle for a radical food systems manifesto, but Farmacy's Manifesto on the Future of Food makes a compelling, if imperfect, case for regenerative agriculture and the urgent need to rethink how “we” feed ourselves.

Photo © Rachel Tan, courtesy Ivan Brehm & Nouri restaurant

Remove the Arbiters of Taste

- Kitchen
- Agency
- Systems
- Viewpoint

Michelin-starred chef Ivan Brehm worked at Per Se, Mugaritz, and The Fat Duck, before opening his own restaurant, Nouri, in Singapore in 2017. He shares his thoughts about artifice, agency, and the unsustainable game fine dining has become.

Hospes & Hostis in Lisbon