“Food is not only a symbol for life, it also creates identity, home and cultural rules…

Food is a necessity for existence, but at the same time it is also a part of culture. In the face of climate change, geopolitical conflicts and resource scarcity, it is precisely the global availability of food that could be at stake in the future.
Industrial agriculture is responsible for one-third of civilization’s greenhouse gas emissions and consumes a good 70 percent of fresh water. Biodiversity is dwindling as a result of monocultures. But biodiversity is the fundamental basis of sustainable agriculture. According to the World Agricultural Report, 75 percent of the world’s food comes from just twelve plants and five animal species.

Factory farming and high-performance breeding are a burden on the ecosystem. So does overfishing of the oceans. The World Agriculture Report concludes that current industrial agriculture is exploiting the planet’s available natural resources to an unacceptable degree. In addition, despite overproduction, on the one hand billions of people are fed neither sufficiently nor in a balanced way, and on the other hand this type of food production promotes overnutrition that is harmful to health.
Recognizing this failure, experts are calling for a new but essentially old-fashioned model of agriculture: small-scale, more labor-intensive and diversity-oriented structures that guarantee an ecologically, socially and economically sustainable food supply – with resilient cultivation and local distribution.”

Inge Kamps further recommends in her video recipes to use wild herbs, which contain a variety of vital substances and do not need to be cultivated.

Text quotes from the accompanying booklet “Foodrevolution 5.0”, Museum für Kunst und Gewerbe, Hamburg 2017.