When we consider something edible, we understand its capacity to be eaten, consumed, or ingested independently of its taste. If our contemporary relationship to the built environment reflected this process, what would cities and constructed environments become?
During the COVID-19 pandemic, the question of ‘where our food comes from’ became eminently important. The fragility of our production processes and the mobility networks that transport commodities and food, urge new forms of localization and the design of circular economies. EDIBLE approaches food both literally and metaphorically.
On the one hand, via food we explore architectural strategies of local production and self-sufficiency, like urban agriculture and renewable energy. On the other, we analyze the by-products of urban life -namely livestock, agriculture, and forest residues as resources; in ways that limit material loss and explore alternative pathways. The material and existential entanglements between architecture and food surface in different scales: from the gut of our bodies to the ecology of territories and the technology of building systems. They bring together the farm, the city, environmental inequality, and the stomach.
