{"id":24397,"date":"2022-09-06T10:41:28","date_gmt":"2022-09-06T09:41:28","guid":{"rendered":"https:\/\/bonnierskonsthall.se\/?post_type=bonnier_exhibition&p=24397"},"modified":"2026-03-07T17:09:09","modified_gmt":"2026-03-07T16:09:09","slug":"becoming-climavore","status":"publish","type":"bonnier_exhibition","link":"https:\/\/bonnierskonsthall.se\/en\/utstallning\/cooking-sections-undamming-rivers\/becoming-climavore\/","title":{"rendered":"Becoming Climavore"},"content":{"rendered":"\n
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Becoming Climavore<\/h2>\n\n\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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Bonniers Konsthall is removing farmed salmon from its menu.<\/p>\n\n\n<\/div>\n\n\n\n

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New \u2018seasons\u2019 are gradually emerging on our planet. The lines\u00a0between spring, summer, autumn and winter are increasingly\u00a0blurred, while periods of drought, oceanic pollution, soil\u00a0depletion, subsidence and pandemics are becoming more\u00a0prevalent.<\/p>\n

As part of the exhibition Undamming Rivers<\/em>, Bonniers Konsthall\u00a0has joined Cooking Sections\u2019 extensive project Becoming\u00a0CLIMAVORE<\/em> to find new ways of eating in response to the new\u00a0seasons of the climate emergency. Launched in 2017, this longterm\u00a0initiative encourages art institutions and restaurants to\u00a0remove farmed salmon from their menus and replace it with\u00a0ingredients that improve biodiversity, soil and water quality.\u00a0More than 20 art institutions are already involved in the\u00a0project, including Tate and Serpentine in London. BKH Caf\u00e9\u00a0has removed farmed salmon from its menu and introduced\u00a0new CLIMAVORE<\/em> dishes made with ingredients that help\u00a0environmental regeneration.<\/p>\n

The word \u2018restaurant\u2019 originates from Bouillon Restaurant<\/em>,\u00a0an establishment in nineteenth-century France whose name\u00a0literally translates as \u2018restorative soup,\u2019 named after a speciality\u00a0dish intended to warm and nourish people\u2019s bodies. In the\u00a0climate emergency, the restaurant, alongside school canteens,\u00a0collective kitchens and many other spaces that provide\u00a0nourishment, need to become a place not only to restore the\u00a0human body, but also a venture to collectively care for the\u00a0planet\u2019s ecology; to promote systems that grow regenerative\u00a0foods while cultivating habitats.<\/p>\n

Read more about the project on: climavore.org<\/a><\/p>\n

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Image:\u00a0Cooking Sections,\u00a0Becoming CLIMAVORE<\/em>,\u00a0Turner Prize 2021 Exhibition,\u00a0Herbert Art Gallery.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n\n\n

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Utst\u00e4llning<\/p>\n\n\n\n