How do we design a more responsible food industry?
The Turner Prize-nominated duo seek to critique what we eat and explore how we can do so more sustainably. Priya Khanchandani, head of curatorial at London’s Design Museum, talks to founders Daniel Fernández Pascual and Alon Schwabe about the politics of food, and fixing broken structures of consumption
On a bright white stage in a black room at Tate Britain, the frail, white silhouettes of creatures – a penguin, a flamingo, a dog, a shrimp and a fish – fade eerily into the backdrop, accompanied by the quiet, expectant gargle of water. It’s a haunting sight, devoid of colour, movement or life, frozen in a desolate seascape.
As we reflect on how it came to this, a voice begins to speak. Its script
