Buildings for the Birds
Dubai-based urbanists Ahmed and Rashid bin Shabib believe traditional pigeon towers have the potential to inspire renewed forms of coexistence.
Dairy Non Dairy
Designer Philipp Kolmann is on a quest to create plant-based cheese and save the microbiomes and artisanal food culture of the Alps in the process.
Climate: Are We Thinking Too Hard?
Writer, curator and educator John Thackara advocates a new kind of universal foundation course to foster ecological literacy and a whole-systems understanding of the world.
Knowledge is Choice
Nataly Restrepo is a strategic food designer concerned with new connections between food design and commerce. We talked to her about brand responsibility and the future of food labelling.
A New Dutch Production Waterscape
Designer architect Rianne Makkink talks about her studio's harbour redevelopment plan complete with low-impact food and energy resources: mushrooms, insects, duckweed and seaweed.
The Words to Say Food
In order to talk about food and food practice today, we need a vocabulary that acknowledges and reflects the dynamic complexity of the systems involved. The Common Table introduces our new clustered category system.
Is it Clean or is it Hygiene?
Through some of the most ancient and familiar food processes, designer Philipp Kolmann addresses the topic of hygiene and its power to threaten biodiversity, physical and even mental health.
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.
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.
