Dr. Lenore Newman wanted to run the family fishing business but now she's a culinary geographer and expert advisor to governments on the impact of climate change on food security and global cuisines. We talk to her about her journey into food.
Forget the museum café, having public kitchens in cultural spaces, says educator and curator Sepake Angiama, could shift the power dynamic between institutions and the public that they wish to engage.
Architect Xu Tiantian on her team's network of interventions involving rural food production in Songyang, China to improve the well-being of the entire region.
Cooking Sections is a collective examining the systems that organise the world through food using research-based practices. Their project focusing on salmon farming is currently on show at Tate Britain.
"Local" is often used as a buzzword for sustainable practice but its meaning depends on context. Local for whom? A Berlin conversation between Mary Scherpe and Sinthujan Varatharajah.
For many Native American communities, family, fertility and collective continuance are rooted in the protection and revitalisation of native seeds, explains Elizabeth Hoover.
Thalia Bassim, a visual artist from Beirut, is looking for signs of hope in a country in economic freefall. She met with Bahaa, a small farmer entrepreneur, to talk about exploring ways around the system.
Architect Merve Bedir talks about kitchen-based processes as tools for collective belonging through Mutfak مطبخ, The Kitchen, a shared space on the Turkish-Syrian border.
An interview with IDEO’s Director of Business Design Sandeep Pahuja about his new podcast series Food by Design and system change from within.