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CLIMAVORE advances food systems that explore how to eat as humans change climates.

CLIMAVORE explores how to eat as humans change climates. As spring, summer, autumn, and winter are increasingly fuzzy, it focuses on new seasons of polluted oceans, soil exhaustion, and drought. CLIMAVORE protects and improves soil and water environments, advancing citizen’s right to food through regenerative food systems that cultivate habitats. Working with agronomists and engineers, CLIMAVORE has developed adaptive forms of eating, shifting to drought-resistant crops in water scarcity or filter feeders in polluted waters by fish farms.

Cooking Sections examines the systems that organise the world through food. Using site-responsive installation, performance and video, they explore the overlapping boundaries between art, architecture, ecology and geopolitics. Established in London in 2013 by Daniel Fernández Pascual and Alon Schwabe, their practice uses food as a lens and a tool to observe landscapes in transformation. They have worked on multiple iterations of the long-term site-responsive CLIMAVORE project since 2015, exploring how to eat as humans change climates. Their work has been exhibited at Tate Britain, Serpentine Galleries, SALT, Bonniers Konsthall, Lafayette Anticipations, Grand Union, Royal Botanic Garden Edinburgh, Atlas Istanbul Biennial, Manifesta12, and New Orleans Triennial among others. They are Senior Research Fellows and Principal Investigators at CLIMAVORE x Jameel at the Royal College of Art, London. Cooking Sections were nominated for the Turner Prize in 2021. They were awarded the Special Prize at the 2019 Future Generation Art Prize and were nominated for the Visible Award for socially-engaged practices.

Interview | Conversation


Ludwig-Erhard-Anlage 1
60327 Frankfurt am Main

Frankfurter Buchmesse GmbH
Free access


© Aman Askarizad

Alon Schwabe

© Aman Askarizad

Daniel Fernández Pascual

© Jason Ludwig

Porter Anderson

Editor-in-Chief, Publishing Perspectives