Becoming Climavore

Bonniers Konsthall is removing farmed salmon from its menu.

New ‘seasons’ are gradually emerging on our planet. The lines between spring, summer, autumn and winter are increasingly blurred, while periods of drought, oceanic pollution, soil depletion, subsidence and pandemics are becoming more prevalent.

As part of the exhibition Undamming Rivers, Bonniers Konsthall has joined Cooking Sections’ extensive project Becoming CLIMAVORE to find new ways of eating in response to the new seasons of the climate emergency. Launched in 2017, this longterm initiative encourages art institutions and restaurants to remove farmed salmon from their menus and replace it with ingredients that improve biodiversity, soil and water quality. More than 20 art institutions are already involved in the project, including Tate and Serpentine in London. BKH Café has removed farmed salmon from its menu and introduced new CLIMAVORE dishes made with ingredients that help environmental regeneration.

The word ‘restaurant’ originates from Bouillon Restaurant, an establishment in nineteenth-century France whose name literally translates as ‘restorative soup,’ named after a speciality dish intended to warm and nourish people’s bodies. In the climate emergency, the restaurant, alongside school canteens, collective kitchens and many other spaces that provide nourishment, need to become a place not only to restore the human body, but also a venture to collectively care for the planet’s ecology; to promote systems that grow regenerative foods while cultivating habitats.

Read more about the project on:

Image: Cooking Sections, Becoming CLIMAVORE, Turner Prize 2021 Exhibition, Herbert Art Gallery.