CLIMAVORE is a research platform, an agency and a movement that asks how to eat as humans change climates. New human-made “seasons” are blurring the lines between spring, summer, autumn and winter, and annual monsoons. Instead, periods of polluted seas, soil exhaustion or fertiliser runoff have more influence on foodscapes. CLIMAVORE – a term coined by Cooking Sections in 2015 – is a call to rethink a truly broken food system, and to move beyond a carnivore, omnivore, locavore, vegetarian or vegan diet to tackle these new seasons, while addressing the intensive, extractive practices that lead to them.
CLIMAVORE collaborates long-term with marine biologists, botanists, farmers, chefs, fisherfolk, anthropologists, geneticists, environmentalists, oenologists, chemists, soil scientists, conservationists, herders, and many others living on the frontiers of the climate emergency. With bases in London, Skye, Palermo, Istanbul and Madrid, CLIMAVORE facilitates the space and the actions necessary for transforming food production, distribution and consumption, in order to reimagine new horizons where food can be grown while cultivating habitats.
In their previous CLIMAVORE projects, Cooking Sections have studied, for instance, the farming and colour of salmon, the role of seaweeds and bivalves in the marine ecosystem and human diet, and the creation of microclimates in dry areas. As a result of CLIMAVORE projects, museum restaurants around the United Kingdom have switched to serving CLIMAVORE dishes, removing farmed salmon from their menus and replacing it with ingredients that improve soil and water quality, while cultivating marine habitats.