Ways of Eating, by Kelly Randall
Please find below the updates on Kelly’ research into ways of eating.
The human diet was once determined by availability and accessibility, from what was grown locally and seasonally, in varying climates and communities. As the supply chains of the 21st century blur how our ingredients arrive on our plates, how can we collectively shift our ways of eating to minimise the impact on the planet?
Ways of Eating aims to collect and explore traditions and practices of eating, using them to rethink our urban approach to food with consideration to the climate crisis.
The first area of research centres around entomophagy; around 2 billion people worldwide regularly consume insects. With 1,900 edible species, high protein content, and sustainable farming, what can we learn from this practice? As current food production methods become exhausted, we need to expand our concept of ‘edible’ to offer food security for the future.
The past month of research has been centred around sourcing local food and consuming seasonally, two ways of eating that have the potential to fix our broken supply chains and offer food security for the future.
As discussed by @cookingsections and Maite Borjaban as part of @thewrldaround Earth Day talks, our seasons have blurred into one and we have become accustomed to the year-round availability of produce. UK supermarkets proudly stock out-of-season fruits and vegetables, further obscuring where our food comes from and how it ends up on our plates.
Ways of Eating has traced the origins of a selection of UK supermarket recipes: by recording and visualising each ingredient’s origin it is possible to reimagine a map that shows how far a meal has travelled. With further development, these maps can become an educational tool and even pressure supermarkets to provide clear, honest information.
Climate and Cities is a collective
which investigates the interactions
of climate and cities through
creative research and projects.
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