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Food: Lokaal versus internationaal


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Climate change of course also lies in limiting the transport of food. In recent decades, a large-scale international infrastructure has been developed in which many different components for the daily meal from different corners of the world have been developed. world came. This has a disastrous impact on the climate. In addition, the intimate connection between local food production and what's on the plate has disappeared. What is the role of the designer to change this? What initiatives are there to (re)introduce local food production? Can it initiate a change bring?