Monday, September 16, 2019
The skye times mobile

Cooking Sections - Photography by Borja V Conde.

A long-term project that explores the environmental effects of aquaculture around Skye has been launched.

Skye-based arts organisation, ATLAS Arts, has announced it is working with spatial practitioners, Cooking Sections (Daniel Fernández Pascual & Alon Schwabe), on a long-term project to look at forms of eating that address environmental regeneration by promoting ingredients that proactively respond to the new ecological challenges of Scottish waters.

Conceived by Cooking Sections, CLIMAVORE: On Tidal Zones will consist of an installation that reacts to the tides on the changing coast of Portree. Every day at low tide, the installation will be accessible to the public and will function as a dining table, with free tastings of recipes featuring seaweeds, oysters, clams and mussels.

The project will launch with a preview event on the 14th September 2017 and will run until the 24th September. Over the opening weekend (15 - 17 September), the installation will be activated by Cooking Sections in collaboration with local chefs, researchers, anthropologists, and residents of the island.

There will be an associated public programme comprising a series of free talks, film screenings, foraging walks, collaborations with other local venues and tours along the coastline of Skye. Further details will be released closer to the time.

Emma Nicolson, ATLAS Arts Director, said: "We are delighted to be working with Daniel and Alon of Cooking Sections, who in the development of their work have met with a wide variety of people around the island, including chefs, fishermen and local interest groups, to gain a better understanding of the different perspectives on the sustainability of the aquaculture industry around Skye."

Cooking Sections commented on their approach: "Using food, landscape and geopolitics to investigate forms of social and environmental transformation, we were struck by the extent of Skye's coast spanning over 400 miles and the changing historical connections the inhabitants of the island had to the waters surrounding them. Skye with its rich history of food production and consumption, and the well-established culture of tourism is going through an accelerated environmental transformation where efficiency and cost-benefit paradigms are predicting the future of the landscape. CLIMAVORE seeks to establish a conversation with fishermen, bivalve farmers and seaweed growers to think of other informed ways of eating in light of climate change, ocean acidification and pollution."

CLIMAVORE is a long-term project initiated by Cooking Sections in 2015. It sets out to envision seasons of food production and consumption that react to climatic events. Different from the now obsolete cycle of spring, summer, autumn, and winter, CLIMAVORE rethinks the construction of space and infrastructure by focusing on how climatic alterations offer a new set of clues to adapt our diet to them. For instance, how to shift the food landscape to drought-resistant vegetables in a period of water scarcity or how to promote the planting of dune stabilising vegetables in times of coastal flash floods.

For more information about the project, please visit 


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