Food Production: The Latest Architecture and News

Foster + Partners has just revealed the designs for the Ellison Institute of Technology (EIT) campus in Oxford. Initially established as a research and development center, the campus is now gaining a significant expansion. The Institute’s core focus and research was around cancer, wellness, and public health at large, and it is now extending its mission to encompass new vital domains: medical science and healthcare, food security, sustainable agriculture, clean energy, climate change, and government policy economics.

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Foodscapes: Spain's Pavilion for the Venice Architecture Biennale 2023, curated by Manuel Ocaña and Eduardo Castillo-Vinuesa, explores the Spanish agro-architectural context to address global issues. It analyzes the past and present of food systems and the architectures that construct them, in order to look towards the future and question other possible models that are capable of feeding the world without devouring the planet.

In an age of unprecedented globalization, our food supply chains — the institutions and mechanisms involved in food production and distribution — have become longer. So much so that they are hardly perceived as chains or systems. They have been integrated into our lives, and into our cities, and transformed our relationships with food. And yet, those very long food supply chains are implicated in some of our most pressing global problems, from food security and waste to biodiversity and climate change. These food supply chains have come to their current state, their current length, over decades, or centuries perhaps, through all sorts of political, social, cultural, and economic processes, and carry with them a range of burdens: vague producer-consumer relationships, and a host of negative environmental externalities, among many others.

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Dedicated to the theme "Edible; Or, The Architecture of Metabolism," the 6th version of the Tallinn Architecture Biennale (TAB) 2022 opens on 7 September 2022, in partnership with ArchDaily and the curatorship of Lydia Kallipoliti and Areti Markopoulou, in collaboration with local advisor Ivan Sergejev. Divided into five thematic groups: Living machines, Lifecycle, Food and Geopolitics, Food Systems, and the Future Food Deal, the TAB invites audiences to reflect on food and architecture and to reimagine planetary food systems along with architecture's capacity to perform metabolic processes.

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Tallinn Architecture Biennale (TAB 2022) announced the programme for its 6th edition that brings forward circularity in architecture. Under the theme "Edible; Or, The Architecture of Metabolism", this year's edition explores "architectural strategies for local production and self-sufficiency" and highlights ways of reusing waste resulting from urban environments. Curated by Lydia Kallipoliti and Areti Markopoulou, in collaboration with local advisor Ivan Sergejev and assistant curator Sonia Sobrino Ralston, TAB 2022 reflects on the possibilities that natural metabolical processes can bring to cities and buildings when transferred to the domain of architecture.

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Stores in Santiago, Chile, ran out of yeast in mid-March, such as it happened after the beginning of the social crisis in 2019. Given that Chile has the second-highest bread consumption per capita in the world, it would seem that Chileans handle uncertainty stocking up ingredients for bread making. Everybody wants to make bread, including myself.