Royal College of Art launches CLIMAVORE x Jameel partnership with Cooking Sections for unique sustainability research

2023-04-04T17:12:00-04:00

A new three-year partnership between the Royal College of Art (RCA), nonprofit Community Jameel, and the London-based former Turner Prize nominees Cooking Sections has been announced by the institution in the hopes of using architecture as a tool to advance our knowledge of agriculture-related sustainability practices in the built environment.

The school’s new CLIMAVORE x Jameel partnership will focus on two projects which “reimagine how we eat as human activity changes the climate by developing new methodologies and enhancing policies around the globe.”

The initiative is being led by Cooking Sections co-founders Alon Schwabe and Daniel Fernández Pascual. The RCA says they will look to leverage “architectural and artistic investigative tools, education and action to advance ecological networks beyond current understandings of sustainability, and produce new knowledge around food and climate justice.”

Both projects will offer research fellowship opportunities to postgraduate students...

London-based spatial practice Cooking Sections uses architecture, ecology, and geopolitics to reshape the public's relationship to food cycles

2021-04-07T15:11:00-04:00

Alon Schwabe and Daniel Fernández Pascual of the London-based studio Cooking Sections explore food systems through architecture, ecology, visual arts, and geopolitics.

Featured in the second issue of Archinect's print publication Ed Issue 2, The Architecture of Disaster, the duo discussed their project CLIMAVORE: On Tidal Zones. Using a lightweight installation to explore the changing nature of Loch Portree's waters in Scotland, the pair explains their goals to adapt to changing ecosystems through food and architecture. A project that is both a "performance project and a form of responsive eating—a model Schwabe and Fernández have developed as a possible method for adaptation to the precarious conditions of climate change."

Featured on Archinect: Cooking Sections Explains Their Efforts to Adapt to Changing Ecosystems Through Food and Architecture. Photograph by Ruth Clark.

Recently, Schwabe and Pascual debuted their latest project, Salmon: A Red Herring, at the Tate Britain. Part o...

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Royal College of Art launches CLIMAVORE x Jameel partnership with Cooking Sections for unique sustainability research

London-based spatial practice Cooking Sections uses architecture, ecology, and geopolitics to reshape the public's relationship to food cycles