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.
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.
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.
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Eat Small has created a dog food range made from insect-based protein that offers a more circular alternative to our outdated meat system.
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.
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.
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.
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.
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.