Cooking Sections, made up of Daniel Fernández Pascual and Alon Schwabe, has impressively tackled our ecological and climate crises through art. Since 2013, their focus has been food—an intersection of environment and community. They believe that food connects us all, as every being relies on it for survival.
I first encountered their work in 2020 with “Salmon: A Red Herring” at Tate Britain. This installation wasn’t just art; it was a stark reminder of the dark reality of salmon farming. Using immersive sound and light, it illustrated how salmon live in cramped conditions, often suffering from disease and malnutrition. This moving piece gained significant attention, earning them a nomination for the 2021 Turner Prize. Remarkably, it led to all Tate venues removing farmed salmon from their menus.
Their projects don’t stop there. After starting in Scotland’s coastal waters, they’ve launched several initiatives, such as sustainable mussel, oyster, and kelp farming. They even partnered with local industries to create construction materials from seashells, providing an eco-friendly alternative to cement.
What sets Cooking Sections apart is their commitment to long-term collaborations instead of short-term showcases. They engage with diverse groups, including local fishermen and chefs, to adapt their projects to the specific needs of communities. This year, they introduced the concept of ‘climavore’—a lifestyle and diet that honors ecological balance.
One standout project, Water Buffalo Commons, aims to preserve the food heritage in Istanbul’s wetlands by partnering with local buffalo herders. This initiative includes an annual festival celebrating the buffalo and their dairy products, fostering community ties and traditional practices.
In southern Italy, their Monoculture Meltdown project focuses on preserving drought-resistant seed varieties. Here they convene a Climavore Assembly to challenge corporate farming practices, demonstrating how art can influence policy.
Their recent installation, “Waves Lost at Sea,” at the Centro Botín in Spain, highlights how human actions alter natural landscapes. It centers around surfing communities affected by environmental changes. Through music and movement, this piece connects the loss of waves to broader ecological issues.
Cooking Sections exemplifies how artistic expression can spur ecological awareness and action. As they say, everything is interconnected. To save our planet, we need to rethink our relationship with food and the environment.
For more insights into their projects, check out the Centro Botín exhibition until March 1.
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Green is the new black,Climate change,Cooking Sections,Exhibitions,Royal College of Art,Community Jameel,Food
