MOLD Magazine Issue 3 (Waste)

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MOLD Magazine Issue 3 (Waste) is out now. Although we currently waste 1/3 of the food we produce, designers are proving that food waste might be one of our most valuable resources for the future.

Different cover pages available
Available from Friday, 23 November 2018

MOLD Magazine Issue 3 (Waste) is out now. Although we currently waste 1/3 of the food we produce, designers are proving that food waste might be one of our most valuable resources for the future. Chef Massimo Bottura rallies chefs to pioneer the dignity in dining movement; why the food waste problem is purpose built for architects to tackle, material Futures with Central Saint Martins’ Marta Giralt; a food waste manifesto; fighting climate change by designing soil; Nicola Twilley on how the community fridge movement can be a triumph of the commons; prototyping for perishables with Feeding America’s innovation team, IDEO on closing the loop, chef David Zilber of noma challenges us to think beyond fermentation, what the fridges of the future might look like, how to build a fatberg, arguing for a parasitic ethics for food waste and recovery, how Apeel is using food waste to preserve food, bio-bean is powering London’s double-decker buses with coffee, and Plentiful asks their customers to please RSVP. Special double cover Issue.

The numbers are daunting. One third of the food we produce (about 1.3 billion tons) is wasted every year. Issue 3 celebrates “waste” as a valuable resource for the future. From designing microbes for carbon-rich soil futures to building cities around waste reduction practices, companies are transforming landfill fodder into scalable solutions for making biofuel and reducing postharvest spoilage. With food insecurity increasing, we embrace the pioneering approach of dignity in dining through inclusive spaces—cultural and as part of the commons—dishing out nutritious, fresh and delicious meals. Whether its through food pantry networks or community fridges, getting food to those who most need it is our collective mandate.

With writings and artwork from chef Massimo Bottura (Osteria Francescana/Food for Soul), Maura Shea (Feeding America), Natsai Audrey Chieza (FaberFutures), David Zilber (noma), Nicola Twilley (Gastropod), Marta Giralt (Central Saint Martins), Justinas Vilutis, Team Rolfes, Thomas McCarty, Corey Olsen, Paula Petkova (Fosters + Partners) and Ariel Lauren Wilson (Edible).

MOLD Magazine is a bi-annual journal about the future of food.

Details

96 pages

Sorry, no more products available.

MOLD Magazine Issue 3 (Waste) is out now. Although we currently waste 1/3 of the food we produce, designers are proving that food waste might be one of our most valuable resources for the future. Chef Massimo Bottura rallies chefs to pioneer the dignity in dining movement; why the food waste problem is purpose built for architects to tackle, material Futures with Central Saint Martins’ Marta Giralt; a food waste manifesto; fighting climate change by designing soil; Nicola Twilley on how the community fridge movement can be a triumph of the commons; prototyping for perishables with Feeding America’s innovation team, IDEO on closing the loop, chef David Zilber of noma challenges us to think beyond fermentation, what the fridges of the future might look like, how to build a fatberg, arguing for a parasitic ethics for food waste and recovery, how Apeel is using food waste to preserve food, bio-bean is powering London’s double-decker buses with coffee, and Plentiful asks their customers to please RSVP. Special double cover Issue.

The numbers are daunting. One third of the food we produce (about 1.3 billion tons) is wasted every year. Issue 3 celebrates “waste” as a valuable resource for the future. From designing microbes for carbon-rich soil futures to building cities around waste reduction practices, companies are transforming landfill fodder into scalable solutions for making biofuel and reducing postharvest spoilage. With food insecurity increasing, we embrace the pioneering approach of dignity in dining through inclusive spaces—cultural and as part of the commons—dishing out nutritious, fresh and delicious meals. Whether its through food pantry networks or community fridges, getting food to those who most need it is our collective mandate.

With writings and artwork from chef Massimo Bottura (Osteria Francescana/Food for Soul), Maura Shea (Feeding America), Natsai Audrey Chieza (FaberFutures), David Zilber (noma), Nicola Twilley (Gastropod), Marta Giralt (Central Saint Martins), Justinas Vilutis, Team Rolfes, Thomas McCarty, Corey Olsen, Paula Petkova (Fosters + Partners) and Ariel Lauren Wilson (Edible).

MOLD Magazine is a bi-annual journal about the future of food.

Details

96 pages

Sorry, no more products available.

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