“Vegetables will come from rooftop gardens and community plots; fish will feed off plankton in our kitchen tanks; ants, worms and grasshoppers will flavour breads; urban beehives will supply our honey; soil will be an ingredient; and meat will be a rare treat.”
At Copenhagen’s inaugural Mad FoodCamp, international food professionals define lurking food problems and cook up some solutions..
The challenge is..
“In a world of about 7 billion people, food security is a big challenge - and it’s about to get bigger. Already, nearly a billion people suffer from chronic hunger. According to the United Nations’ Food and Agriculture Organisation, the population will rise to 9 billion by 2050. In order to feed everyone, food production needs to increase by 70 per cent. Annual cereal production needs to rise by a third to about 3 billion tonnes and annual meat production by more than 200 million tonnes to 470 million tonnes.”
Adrian, this might be interesting for you:
“Last year, the US Science journal delved into insect-eating, saying ”the quest for food security may require us all to reconsider our eating habits, particularly in view of the energy consumption and environmental costs that sustain those habits”.”
Susette, check this out:
”With urban gardens, we can produce 50 tonnes of food per hectare sustainably in cities,” Thomas Harttung (farmer + activist) says. ”New York City alone has the potential to create over 3 million tonnes of food each year using rooftops, parks, and private yards.”
“Our cities also have the potential to become major suppliers of honey, says the executive director of the European Environment Agency, Jacqueline McGlade.”
“Water and food are elementary necessities for humanity. So where should we even begin to understand these things that meander through all areas of our physical and psychological lives? It has always been my artistic principle to adapt myself to these things, and to join the flow of their nature and their primordial conditions.“
You can watch the documentary about FOOD on ubuweb.
About the Documentary:
“This film documents the legendary SoHo restaurant and artists’ cooperative Food, which opened in 1971. Owned and operated by Caroline Goodden, Food was designed and built largely by Matta-Clark, who also organized art events and performances there. As a social space, meeting ground and ongoing art project for the emergent downtown artists’ community, Food was a landmark that still resonates in the history and mythology of SoHo in the 1970s. “
RESTAURANT DAY 21.8.2011 The Restaurant Day is a one-day carnival celebrating restaurant and food culture.
The first Restaurant Day was organized 21 May 2011. The next Restaurant Day will be 21 August 2011. Join the fun!On Restaurant Day we will arrange pop-up restaurants, cafés and bars without permission. All because we love food culture. One of the establishments can be yours.
This is how you become “a restaurant owner” or restauranteur: Choose the location. It can be practically anywhere: at your home or office, at a park, a beach etc. It’s Restaurant Day, you can choose! Share your restaurant’s details in the form below and you’re good to go. If you have any questions regarding making your own restaurant contact Antti Tuomola (contact details below). All enrolled restaurants will be published in a shared guide map.
“Nomadisch Grün (Nomadic Green) launched Prinzessinnengärten(Princess gardens) as a pilot project in the summer of 2009 at Moritzplatz in Berlin Kreuzberg, a site which had been a wasteland for over half a century. Along with friends, fans, activists and neighbours, the group cleared away rubbish, built transportable organic vegetable plots and reaped the first fruits of their labour.”
“The OS (OpenStructures) project explores the possibility of a modular construction model where everyone designs for everyone on the basis of one shared geometrical grid. It initiates a kind of collaborative Meccano to which everybody can contribute parts, components and structures.”
It opens up a collaborative and innovative playground for great design solutions..
“a zine to unfold and hang up. Every issue contains a vegetarian recipe to cook and (at least) one song to listen to. And that’s how it comes up:
> There is a musician (at least one) who choses an ingredient > I think about a recipe > We meet, I cook, musician has to be present but doesn’t cook > We eat > And after that musician makes a song, or more than one (inspired by the food, its preparation and the whole situation) > I illustrate and print (silkprint) the recipe without any text, if understandable.”
PAPIER FRITES is beautiful.
So are also the other illustrations and projects by this young Berlin based artist: Kira Kohnen.
I love this! New Yorks DOT has enhanced the liveablity of local neighbourhoods by reclaiming parking space and creating an inexpensive opportunity for people to stop and participate in their city. These pop-up spaces also create a facility that has the potential to enhance the economic position of local businesses.
Not to be outdone, NYC took the cue and has since added their own “pop-up” cafes, which are typically placed in front of restaurants where sidewalk widths preclude outdoor sidewalk seating. While the seats are open to restaurant patrons and non-patrons alike, intelligent business owners surely see the benefit to making space for people to linger in front of their establishments. Since last fall, several pop-up cafes have been built in Manhattan, adding much needed places to sit and enjoy the City’s wonderful street life.