V&A is hosting a new exhibit to promote food sustainability
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‘Sustainability’ is the latest buzz word. Now one of the capital’s most prestigious museums exhibits the importance of food sustainability.
The Victoria and Albert Museum in South Kensington is showcasing the ‘Food: Bigger than the Plate’ exhibition.
The Victoria and Albert Museum is the world’s largest museum of applied and decorative arts and design. Credit: Tara Castiglioni
The exhibition showcases all things food. From gastronomic experiments to urban farming, it highlights the importance of sustainability in the food industry.
The artwork encourages participation, tasting and debates at every stage of the food chain – from compost to table.
The exhibition features over 70 contemporary projects, new commissions and creative collaborations. Those involved include artists, designers, chefs, farmers, scientists and local communities.
These projects are then split into four sections: compost, farming, trading, and eating. With the overall aim to take an experimental, provocative perspective on food, whilst presenting alternative food futures.
This exhibition explores how the growth, distribution and experience of food are changing.
City News spoke exclusively to one of the artists Caroline Niebling. She told us about the importance of bringing together the politics and pleasures of food.
She also encouraged visitors to work towards a more sustainable and delicious future for the industry.
“I think it’s very important that we help to evolve the food industry and not create alternative food industries that do the same type of work.”
Her suggestion to help break this chain is to focus on reducing the amount of meat we eat by using the existing plant-based industry.
She has developed a research project called The Sausage of the Future.
The Future Sausage explores the sausage as an edible designed object.
Her project features redesigns sausages. She fills them with other ingredients in order to reduce meat consumption. These designs are showcased both at the exhibition and in her book.
“I think we need to make it (the industry) more sustainable. We all know we are heading to a future where this will be a necessity and meat consumption is a big issue in there!”
Using coffee grounds to grow mushrooms is a way to bring sustainability to the City.
The exhibition also includes lots of other inspiring methods to encourage food sustainability. There are edible water bottles and mushrooms made from leftover coffee grounds.
The exhibition officially opens Saturday 18th May.
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HeadlineNew exhibit aims to make the food industry more sustainable
Short HeadlineEvolving the Food Industry
StandfirstFood sustainability exhibition comes to the Victoria and Albert Museum
‘Sustainability’ is the latest buzz word. Now one of the capital’s most prestigious museums exhibits the importance of food sustainability.
The Victoria and Albert Museum in South Kensington is showcasing the ‘Food: Bigger than the Plate’ exhibition.
The Victoria and Albert Museum is the world’s largest museum of applied and decorative arts and design. Credit: Tara Castiglioni
The exhibition showcases all things food. From gastronomic experiments to urban farming, it highlights the importance of sustainability in the food industry.
The artwork encourages participation, tasting and debates at every stage of the food chain – from compost to table.
The exhibition features over 70 contemporary projects, new commissions and creative collaborations. Those involved include artists, designers, chefs, farmers, scientists and local communities.
These projects are then split into four sections: compost, farming, trading, and eating. With the overall aim to take an experimental, provocative perspective on food, whilst presenting alternative food futures.
This exhibition explores how the growth, distribution and experience of food are changing.
City News spoke exclusively to one of the artists Caroline Niebling. She told us about the importance of bringing together the politics and pleasures of food.
She also encouraged visitors to work towards a more sustainable and delicious future for the industry.
“I think it’s very important that we help to evolve the food industry and not create alternative food industries that do the same type of work.”
Her suggestion to help break this chain is to focus on reducing the amount of meat we eat by using the existing plant-based industry.
She has developed a research project called The Sausage of the Future.
The Future Sausage explores the sausage as an edible designed object.
Her project features redesigns sausages. She fills them with other ingredients in order to reduce meat consumption. These designs are showcased both at the exhibition and in her book.
“I think we need to make it (the industry) more sustainable. We all know we are heading to a future where this will be a necessity and meat consumption is a big issue in there!”
Using coffee grounds to grow mushrooms is a way to bring sustainability to the City.
The exhibition also includes lots of other inspiring methods to encourage food sustainability. There are edible water bottles and mushrooms made from leftover coffee grounds.
The exhibition officially opens Saturday 18th May.
