About the fellowship
2020 - 2023
Palazzo delle Esposizioni
Nicoletta Fiorucci Foundation
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.
In autumn 2020, the duo was invited and curated by The Orchestras of Transformation – new artistic imaginaries for the 2030 Agenda – a joint project by Locales and Visible, to start an Italian section of their long-term project CLIMAVORE, which explores the links between food, our way of eating and the climate crisis.
On 19 October 2021, in the context of this commission, Caffè delle Esposizioni hosted the first public meeting of the English collective with the city of Rome, and Palazzo delle Esposizioni revealed its commitment to CLIMAVORE, thus becoming the first Italian institution to remove salmon from its catering facilities’ menus and offer the public new proposals for CLIMAVORE dishes.
During the meeting, Caffè delle Esposizionied presented and tasted the CLIMAVORE menu by chef Roberta Virgilio in collaboration with the English duo. The menu included the introduction of dishes composed of ingredients that help soil and water regeneration, promoting new lifestyles able to respond to the challenges posed by the climate crisis. In particular, the fennel used in one of the dishes is produced by aquaponics cultivation, an innovative plant production with a positive environmental impact.
In addition, Cooking Sections presented the Becoming Climavore campaign (realized in collaboration with Leftloft, Milan) to raise awareness among restaurateurs and the public about food production and consumption impact on the climate crisis and launch the CLIMAVORE movement in Italy. Cooking Sections, in fact, on Turner Prize 2021 nomination recurrence, has launched a network of over 20 institutions in the United Kingdom (including TATE and Serpentine Galleries) that offer CLIMAVORE menus in their restaurants.
Saturday, October 28th and Sunday, October 29th will see the first edition of the CLIMAVORE Assembly, a project initiated in 2015 by CLIMAVORE, a research platform working to imagine regenerative diets and new food infrastructures by connecting artistic, cultural and agricultural spaces and developing research, pedagogical programs, curatorial operations and cooking apprenticeships that make possible a transformation of the food industry’s impact on climate and the environment.
Initiated by Cooking Sections, CLIMAVORE is a research platform that questions how we eat as humans change climate and works to imagine regenerative diets and food infrastructure for new seasons born out of human impact on the environment.
The CLIMAVORE Assembly brings together farmers and growers, artists, chefs, cooperatives, hospitality businesses, researchers, cultural thinkers, environmentalists, policy makers, and live seed custodians involved in re-imagining the role of museums and cultural institutions as agents of transformation of food and agricultural systems in the context of the climate crisis.