CLIMAVORE asks how our food security is affected in times of increasingly virulent climate change. The annual cycle of spring, summer, fall and winter is already beginning to erode, growing seasons are becoming longer in some places and shorter elsewhere, extreme weather events are increasing,
soils are leaching and rivers are flushing (plastic) waste and toxins into the oceans on a daily basis. CLIMAVORE seeks to address the consequences of this trend and adapt our food production
and food consumption to this new reality. In Scotland, for example, CLIMAVORE is working on alternative aquacultures. A specially developed platform serves as a tide table: At high tide, the
platform is submerged and the mussels and algae attached to it enrich the seawater with oxygen; at low tide, the construction comes to the surface and is transformed into a dining table for people.
In collaboration with teachers and chefs, cooking classes are offered at the local high school and partner restaurants, and, together with marine biologists, community planting of seaweed and
mussels is encouraged. Additionally, a production facility for manufacturing tiles from oyster and mussel shells is operated in cooperation with stonemasons. CLIMAVORE also conducts other
prototype projects in Italy, Sweden, Turkey, the Alps, and Lake Erie.
www.climavore.org/

Cooking Sections, What is Above is What is Below. Drought microclimate installation, Palermo, Sicily. Installation at Manifesta 12, 2018.

Photo: Cooking Sections. 2023