Salmon: A Red Herring

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.
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The Regenerative Route

Sara Harper and Danielle Schwab on shifting brands and farmers towards regenerative practice, the futility of waiting for legislation, organic greenwashing and the challenge of changing mindsets.
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Growing Green

A conversation with Franz Drack, CMO of the vertical farm company &ever, about the high rise of dryponics, the value of food and changing the food chain.
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Carbon Pawprint

The Berlin-based company Eat Small has created a dog food range made from insect-based protein that offers a more circular alternative to our outdated meat system.
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You Can’t Eat the Same Food Twice

A conversational journey with food anthropologist Richard R. Wilk from eels to instant noodles via nationalism, bioprospecting and Proust, providing much food for thought along the way.
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Fish Tales

Camilla Crosta of SKREI Convention talks about the importance of Atlantic cod as a global resource, trading good, foodstuff and cultural influencer past, present and future.
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Agriculture of Entanglement

Architect Jan Gerits proposes a vertical farm that owns itself, a place where humans and non-humans can participate in a symbiotic self-sustaining existence.
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A Landscape Sublime

In our exclusive interview, speculative architect Liam Young explains why his new film Planet City is a future fiction designed to stimulate the mass(ive) ideological shift necessary for future survival on earth.
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Design For Food Masters

A new course at the Politecnico di Milano and the University of Gastronomic Sciences in Pollenzo designed to take Food Design out into the market.
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