The meal consisted of dishes that required roughly a tennis court sized piece of biologically productive land to produce the resources it consumes and absorb the waste it generates. This was calculated using the Ecological Footprint, Nutritional and Economic Analysis by Cardiff University to find the ecological footprint of each ingredient. Each person was served a dish with different ingredients for comparison – though most ended up sharing it!
An edible instillation exploring how we interact with food. By consuming the work people experienced 3 elements of its production, the time, space and energy. Water was distilled and filtered from the nearest water source. Bread was baked on site to show its animation and change in flavor throughout its rising period.
As part of Abergavenny Food Festival