A Bite of Extinction
Basic information
Project Title
A Bite of Extinction
Full project title
Reconstruction of Biodiversity and Neighbourhood through Flavour Diversity
Category
Regaining a sense of belonging
Project Description
A transparent Market-Seed Bank-Greenhouse to fight the alarming loss of food diversity and culinary memory, focused on the Madrid region. By diversifying crops we create a stronger and flavorful food system. The abandoned “Old Fruit and Vegetable Market of Legazpi”, could link scientists, farmers, cooks and consumers, and create a place to connect Madrileños with local and forgotten produce, introduce them to the world of agricultural research and rejuvenate the Spanish food system.
Geographical Scope
Local
Project Region
Madrid, Spain
Urban or rural issues
It addresses urban-rural linkages
Physical or other transformations
It refers to a physical transformation of the built environment (hard investment)
EU Programme or fund
No
Description of the project
Summary
According to the FAO, more than 80% of seeds ever cultivated have been lost forever. This project addressds the decline of food diversity and culinary memory in the Madrid region, focusing on preserving agricultural biodiversity, reconnecting people with forgotten flavors and agriculture, and stimulating culinary evolution by rehabilitating the Old Fruit and Vegetable Market of Legazpi as a hub for agricultural research, culinary experiences, and community engagement.
Target Groups are farmers (channels to promote and sell local produce), scientists (platform for agricultural research and collaboration) and neighbours/Consumers (regaining a space for community and flavour),
Specific Objectives: Creating transparency around the extinction of foods and educating the general public about the value of local produce and its impact on the environment and culture.
Outcomes:
-A visual identity for local products, promoting recognition and awareness.
A detailed strategy for rehabilitating the old market into a multifunctional space where scientific research, urban agriculture and the neighbourhood meet, fostering knowledge exchange and learning. This includes a seed vault for conserving, studying, and growing seeds, ensuring their preservation and promoting biodiversity.
Revenue strategy through through restaurants, events, workshops, product sales, and space rentals, ensuring the project's financial viability.
- Strengthening rural and urban economies by providing farmers with market access, educating citizens about the value of the countryside, and creating job opportunities.
-Positioning Madrid as a leading destination for gastronomic tourism, attracting both national and international visitors.
The project aims to revive the connection between people, local produce, and cultural heritage. By preserving culinary traditions, and providing a space for interaction, the project restores a sense of belonging among farmers, scientists, and consumers.
Target Groups are farmers (channels to promote and sell local produce), scientists (platform for agricultural research and collaboration) and neighbours/Consumers (regaining a space for community and flavour),
Specific Objectives: Creating transparency around the extinction of foods and educating the general public about the value of local produce and its impact on the environment and culture.
Outcomes:
-A visual identity for local products, promoting recognition and awareness.
A detailed strategy for rehabilitating the old market into a multifunctional space where scientific research, urban agriculture and the neighbourhood meet, fostering knowledge exchange and learning. This includes a seed vault for conserving, studying, and growing seeds, ensuring their preservation and promoting biodiversity.
Revenue strategy through through restaurants, events, workshops, product sales, and space rentals, ensuring the project's financial viability.
- Strengthening rural and urban economies by providing farmers with market access, educating citizens about the value of the countryside, and creating job opportunities.
-Positioning Madrid as a leading destination for gastronomic tourism, attracting both national and international visitors.
The project aims to revive the connection between people, local produce, and cultural heritage. By preserving culinary traditions, and providing a space for interaction, the project restores a sense of belonging among farmers, scientists, and consumers.
Key objectives for sustainability
Agricultural and Culinary Conservation: The project raises awareness about extent of extinction faced by agricultural biodiversity, which is of cultural and genetic importance. By reviving forgotten flavors and agricultural practices, it contributes to the conservation of cultural heritage. The proposed seed vault, educational programs, and culinary experiences serve as tools to remember, celebrate, and pass on the culinary traditions of Spain.
Alimentary Sustainability: The project emphasizes the importance of sustainable agricultural, moving away from monocultures to diversifying crops. This is vital for a sustainable food system to make it resilient against diseases and climate fluctuations. Through a hybrid between urban agriculture and farmers, it promotes the use of local resources, reduced carbon footprint associated with transportation, and advocates for eco-friendly farming techniques. For this I conducted research, interviews with experts, and site visits to understand the challenges faced by traditional crops.
Connecting Rural and Urban Spaces: By transforming the abandoned Legazpi Market into a vibrant hub for farmers, scientists, cooks, and consumers, the project bridged the gap between rural production and urban consumption, with an emphasis not only on the exchange of products but the exchange of knowledge between people.
Financial Sustainability: The project outlined various revenue streams, including restaurant and café sales, event hosting, workshops, and product sales. By leveraging these financial opportunities, the project not only sustains itself but creates economic opportunities for local farmers, businesses, and the community. Additionally, by promoting high-quality local produce, the project strengthenes Spain's position in the global agricultural market.
Alimentary Sustainability: The project emphasizes the importance of sustainable agricultural, moving away from monocultures to diversifying crops. This is vital for a sustainable food system to make it resilient against diseases and climate fluctuations. Through a hybrid between urban agriculture and farmers, it promotes the use of local resources, reduced carbon footprint associated with transportation, and advocates for eco-friendly farming techniques. For this I conducted research, interviews with experts, and site visits to understand the challenges faced by traditional crops.
Connecting Rural and Urban Spaces: By transforming the abandoned Legazpi Market into a vibrant hub for farmers, scientists, cooks, and consumers, the project bridged the gap between rural production and urban consumption, with an emphasis not only on the exchange of products but the exchange of knowledge between people.
Financial Sustainability: The project outlined various revenue streams, including restaurant and café sales, event hosting, workshops, and product sales. By leveraging these financial opportunities, the project not only sustains itself but creates economic opportunities for local farmers, businesses, and the community. Additionally, by promoting high-quality local produce, the project strengthenes Spain's position in the global agricultural market.
Key objectives for aesthetics and quality
Visual Identity: Through a recognizable brand and visual identity for local products, enabling consumers to identify foods at risk of extinction. This branding strategy enhances the overall function of recognition of the products and spark curiosity.
Multifunctional Spaces: The ground floor is strategically designed to foster community, through the plaza, and cater to diverse needs, including a, farmer's super market, auditorium, cultural space, café, bookshop, and restaurant. These spaces offer a variety of experiences for visitors, encouraging them to spend time, initiate projects, taste local foods, and engage with scientists and farmers.
Educational and Interactive Spaces: The second floor features dedicated spaces for scientists of IMIDRA and the CIGM, including science labs, innovation labs, libraries, study rooms, workshops, and co-working areas. These spaces encourage interactive learning and collaboration, fostering a dynamic environment for research and innovation.
Urban Agriculture: The project includes spaces for urban agriculture, such as greenhouses and open-air fields, where IMIDRA's investigated plants can be tested for urban cultivation. These spaces not only contribute to sustainability but allow for the community to engage in the growing of their food.
Transparency: The basement houses a transparent seed vault, where seeds are protected, but can be seen by visitors. Similarly the research labs are transparent as well, allowing for visitors to see the work of chefs, scientists and agricultural experts.
Tradition + Science: The Design is informed by combining science and traditional Spanish craft: The integration of traditional practices with modern design elements can be seen through the use of traditional azulejos with patterns taken from scientific research, and the incorporation of cultural symbols like the Silphium plant to demonstrate a thoughtful blend of past and present, preserving tradition while embracing progress.
Multifunctional Spaces: The ground floor is strategically designed to foster community, through the plaza, and cater to diverse needs, including a, farmer's super market, auditorium, cultural space, café, bookshop, and restaurant. These spaces offer a variety of experiences for visitors, encouraging them to spend time, initiate projects, taste local foods, and engage with scientists and farmers.
Educational and Interactive Spaces: The second floor features dedicated spaces for scientists of IMIDRA and the CIGM, including science labs, innovation labs, libraries, study rooms, workshops, and co-working areas. These spaces encourage interactive learning and collaboration, fostering a dynamic environment for research and innovation.
Urban Agriculture: The project includes spaces for urban agriculture, such as greenhouses and open-air fields, where IMIDRA's investigated plants can be tested for urban cultivation. These spaces not only contribute to sustainability but allow for the community to engage in the growing of their food.
Transparency: The basement houses a transparent seed vault, where seeds are protected, but can be seen by visitors. Similarly the research labs are transparent as well, allowing for visitors to see the work of chefs, scientists and agricultural experts.
Tradition + Science: The Design is informed by combining science and traditional Spanish craft: The integration of traditional practices with modern design elements can be seen through the use of traditional azulejos with patterns taken from scientific research, and the incorporation of cultural symbols like the Silphium plant to demonstrate a thoughtful blend of past and present, preserving tradition while embracing progress.
Key objectives for inclusion
Accessibility and Affordability: Transformation of Legazpi's market ensures accessibility for all into a welcoming and unexcluding space designed for all ages and classes. It integrates free and paid activities ensuring it can one can sustain the other.
Design for All: The renovated market is designed to be inclusive and transparent. It welcomes everyone, allowing interaction with the space and the food chain. The inclusion of spaces like an auditorium, cultural area, and workshops ensures that people of all ages and interests can engage with the project. Additionally, the project's emphasis on transparency, such as displaying the seed preservation and laboratory research process.
New Societal Models: By reconnecting people with local produce, agriculture, and food science, the project introduces a new societal model. It promotes sustainable practices, fosters community engagement, and educates people about the importance of preserving agricultural biodiversity, learn about food history and nutrition. This knowledge dissemination empowers individuals to make informed choices and advocate for sustainable food systems.
Cultural Hybridization: The project not only preserves traditions but also encourages cultural hybridization through food. By reintroducing forgotten flavors, it creates a bridge between the past and the present. This cultural exchange enriches the culinary landscape and allows for new creations.
Economic Opportunity: The project creates economic opportunities for the local community by generating revenue through various channels and by supporting local farmers and producers, it strengthens the regional economy and promotes sustainable livelihoods.
Through these initiatives, the project contributes to building a more inclusive, sustainable, and resilient food system in the Madrid region.
Design for All: The renovated market is designed to be inclusive and transparent. It welcomes everyone, allowing interaction with the space and the food chain. The inclusion of spaces like an auditorium, cultural area, and workshops ensures that people of all ages and interests can engage with the project. Additionally, the project's emphasis on transparency, such as displaying the seed preservation and laboratory research process.
New Societal Models: By reconnecting people with local produce, agriculture, and food science, the project introduces a new societal model. It promotes sustainable practices, fosters community engagement, and educates people about the importance of preserving agricultural biodiversity, learn about food history and nutrition. This knowledge dissemination empowers individuals to make informed choices and advocate for sustainable food systems.
Cultural Hybridization: The project not only preserves traditions but also encourages cultural hybridization through food. By reintroducing forgotten flavors, it creates a bridge between the past and the present. This cultural exchange enriches the culinary landscape and allows for new creations.
Economic Opportunity: The project creates economic opportunities for the local community by generating revenue through various channels and by supporting local farmers and producers, it strengthens the regional economy and promotes sustainable livelihoods.
Through these initiatives, the project contributes to building a more inclusive, sustainable, and resilient food system in the Madrid region.
How Citizens benefit
Inclusivity and Community Building: The neighbourhood used the abandoned Market space as a place to meet and launch initiatives (EMMA org), however they were forced to leave as the town-hall wanted to sell it. Despite a big protest action, neighbours where not given this space back or allowed to use another. In this project and taking into account the wishes of the citizens, I believe the project can be financially profitable and allow for community initiatives.
Engagement in Research: The project involved extensive research, including interviews with experts, farmers, and members of civil society. By engaging with citizens, researchers gained valuable insights into local food traditions, challenges faced by farmers, and the preferences of consumers.
Preservation Efforts: Citizens are encouraged to actively participate in the preservation efforts. The project advocates for the preservation of native seeds and proposes a seed vault where visitors can learn about, plant, grow, and harvest seeds. This interactive involvement allows citizens to contribute to preserving agricultural biodiversity actively and explore and taste foods from Madrid that they might not have encountered otherwise, fostering a sense of pride and appreciation for local culinary heritage.
Participation in Events: Citizens have the opportunity to participate in various events held at the transformed market space, such as cinema screenings, concerts, cultural exhibitions, and talks. These events not only provide entertainment but also promote social cohesion and a sense of belonging among community members.
In summary, citizens and civil society have played a central role in shaping the Market project. Their active involvement in research, preservation efforts, economic activities, and cultural events is what creates the overall impact on the community. By engaging citizens in various ways, the project creates a platform for shared learning, cultural appreciation, and community development.
Engagement in Research: The project involved extensive research, including interviews with experts, farmers, and members of civil society. By engaging with citizens, researchers gained valuable insights into local food traditions, challenges faced by farmers, and the preferences of consumers.
Preservation Efforts: Citizens are encouraged to actively participate in the preservation efforts. The project advocates for the preservation of native seeds and proposes a seed vault where visitors can learn about, plant, grow, and harvest seeds. This interactive involvement allows citizens to contribute to preserving agricultural biodiversity actively and explore and taste foods from Madrid that they might not have encountered otherwise, fostering a sense of pride and appreciation for local culinary heritage.
Participation in Events: Citizens have the opportunity to participate in various events held at the transformed market space, such as cinema screenings, concerts, cultural exhibitions, and talks. These events not only provide entertainment but also promote social cohesion and a sense of belonging among community members.
In summary, citizens and civil society have played a central role in shaping the Market project. Their active involvement in research, preservation efforts, economic activities, and cultural events is what creates the overall impact on the community. By engaging citizens in various ways, the project creates a platform for shared learning, cultural appreciation, and community development.
Physical or other transformations
It refers to a physical transformation of the built environment (hard investment)
Innovative character
Fighting extinction: When thinking of foods at risk of extinction, we often think of food that has been overeaten, f.exp. Bluefin tuna. Little efforts go into foods at risk of extinction because they are no longer grown or consumed, as they don’t meet a standardised market. Through a brand for these products, these foods can offer an opportunity by encouraging their consumption. It encourages the demand for diverse and local produce, supporting farmers cultivating these endangered varieties.
Uniting: The project aims to bridge the gap between farmers, scientists, cooks, and consumers. The Market proposes a physical space to create this connection that will allow anyone to engage with the topic of biodiversity and taste, no matter their expertise on the topic or their economic position. Through this, the project is addressing various interconnected issues such as agricultural biodiversity, culinary heritage, urban and rural revitalisation, and community.
Community Engagement: By transforming the abandoned Fruit and Vegetable Market of Legazpi the project creates a platform for people to reconnect with local produce, agricultural research, and culinary traditions.
Cusine Culture: The project goes beyond mere preservation efforts of seeds and instead sees value not only in genetic but also in flavour diversity. By focusing on the revival of forgotten flavors and agricultural practices, through educational programs, workshops, and tasting events it wants to immerse people in the diverse culinary heritage of Madrid. This experiential approach enriches the understanding of local foods and promotes a sense of cultural identity.
Transparency: The main hotspots of biodiversity nowadays are seed banks. This project aims to allow visitors to interact with the seeds, maintenance, research, planting and food, while ensuring their protection and renovation. This approach enhances public awareness about the importance of seed conservation and agricultural biodiversity.
Uniting: The project aims to bridge the gap between farmers, scientists, cooks, and consumers. The Market proposes a physical space to create this connection that will allow anyone to engage with the topic of biodiversity and taste, no matter their expertise on the topic or their economic position. Through this, the project is addressing various interconnected issues such as agricultural biodiversity, culinary heritage, urban and rural revitalisation, and community.
Community Engagement: By transforming the abandoned Fruit and Vegetable Market of Legazpi the project creates a platform for people to reconnect with local produce, agricultural research, and culinary traditions.
Cusine Culture: The project goes beyond mere preservation efforts of seeds and instead sees value not only in genetic but also in flavour diversity. By focusing on the revival of forgotten flavors and agricultural practices, through educational programs, workshops, and tasting events it wants to immerse people in the diverse culinary heritage of Madrid. This experiential approach enriches the understanding of local foods and promotes a sense of cultural identity.
Transparency: The main hotspots of biodiversity nowadays are seed banks. This project aims to allow visitors to interact with the seeds, maintenance, research, planting and food, while ensuring their protection and renovation. This approach enhances public awareness about the importance of seed conservation and agricultural biodiversity.
Disciplines/knowledge reflected
The following disciplines and knowledge fields were reflected in the project:
Agricultural Science and Biodiversity Conservation: Agricultural scientists and researchers from IMIDRA are crucial to preserve endangered varieties. Their expertise in agriculture, botany, and biodiversity conservation is instrumental in understanding the challenges faced by local crops and developing strategies for their preservation.
Designers: Design involves empathy, ideation, and prototyping, to identify problems and opportunities. The design process led to the creation of a cohesive brand, a rehabilitation strategy for the old Market of Legazpi, and a vision for a multi-functional space.
Ethicists : This perspective drove the project to consider gentrification, economic implications and social responses and the different ethical implications when it comes to our food.
Architects and urban planners would be involved in the rehabilitation and transformation of the old Fruit and Vegetable Market of Legazpi. To envision the physical space, including its layout, functionality, and integration with the surrounding urban environment, accessibility and public engagement.
Anthropology: Cultural experts and anthropologists provided insights into the cultural significance of food and culinary traditions. Their knowledge helped in understanding the historical context of local food practices, including traditional recipes, rituals, and community gatherings.
Business Development: In assessing the economic viability of the project, I considered revenue generation strategies, market potential, and financial sustainability. Their expertise guided the project towards creating a self-sustaining model that not only benefits the local community but also contributes to the regional and national economy.
Agricultural Science and Biodiversity Conservation: Agricultural scientists and researchers from IMIDRA are crucial to preserve endangered varieties. Their expertise in agriculture, botany, and biodiversity conservation is instrumental in understanding the challenges faced by local crops and developing strategies for their preservation.
Designers: Design involves empathy, ideation, and prototyping, to identify problems and opportunities. The design process led to the creation of a cohesive brand, a rehabilitation strategy for the old Market of Legazpi, and a vision for a multi-functional space.
Ethicists : This perspective drove the project to consider gentrification, economic implications and social responses and the different ethical implications when it comes to our food.
Architects and urban planners would be involved in the rehabilitation and transformation of the old Fruit and Vegetable Market of Legazpi. To envision the physical space, including its layout, functionality, and integration with the surrounding urban environment, accessibility and public engagement.
Anthropology: Cultural experts and anthropologists provided insights into the cultural significance of food and culinary traditions. Their knowledge helped in understanding the historical context of local food practices, including traditional recipes, rituals, and community gatherings.
Business Development: In assessing the economic viability of the project, I considered revenue generation strategies, market potential, and financial sustainability. Their expertise guided the project towards creating a self-sustaining model that not only benefits the local community but also contributes to the regional and national economy.
Methodology used
This project is based on Design Thinking, involving multiple rounds of research, definition, ideation, and iteration phases.
The research phase involved extensive desk and secondary research, interviews and site visits. The Ark of Taste platform, which lists foods at risk of extinction, served as a significant source of information and inspiration. The research focused on foods at risk of extinction in Madrid, narrowing down to tomatoes as a case study. Site visits to the Old Mercado de Frutas y Verduras de Legazpi, Riconatura farm, and Centro de Innovación Gastronómica provided valuable insights into the existing conditions and opportunities.
To deepen the research I interviewed people from the Design and Art sector, such as Food Design expert Dr. Francesca Zampollo (ITA), Design and Food Phd. Andrea Santamarina (ESP), as well as Food Innovator, Nataly Restrepo (MEX). From an Ethics and Theory perspective, I talked to Food Consultant Elena Caruso (ITA), Northeastern University Prof. on Food Ethics Benjamin Yelle (USA), NYU Food Studies Prof. Fabio Parasecoli (ITA/USA). In order to prove this projects scientific viability, I presented it to the Master students of Gastronomic Sciences from the Basque Culinary Center (ESP) and contacted M.Victoria Colombo Rodríguez, Chef of the Horticultural Seed Bank of IMIDRA (ESP). In the agricultural field I interviewed private heirloom tomato growers (AUS) and Felix Ledesma, farmer of Riconatura, an agricultural project which aims to bring back lost varieties to the consumer in Madrid (ESP).
The project identified three key challenges: the gap between rural and urban spaces, the disconnection between the abandoned market and the neighborhood, and the disconnect between consumers and local flavors. Two opportunities were identified: creating a recognizable brand for foods at risk of extinction and transforming the old Mercado de Legazpi into a space that unites farmers, scientists, neighbours, and consumers.
The research phase involved extensive desk and secondary research, interviews and site visits. The Ark of Taste platform, which lists foods at risk of extinction, served as a significant source of information and inspiration. The research focused on foods at risk of extinction in Madrid, narrowing down to tomatoes as a case study. Site visits to the Old Mercado de Frutas y Verduras de Legazpi, Riconatura farm, and Centro de Innovación Gastronómica provided valuable insights into the existing conditions and opportunities.
To deepen the research I interviewed people from the Design and Art sector, such as Food Design expert Dr. Francesca Zampollo (ITA), Design and Food Phd. Andrea Santamarina (ESP), as well as Food Innovator, Nataly Restrepo (MEX). From an Ethics and Theory perspective, I talked to Food Consultant Elena Caruso (ITA), Northeastern University Prof. on Food Ethics Benjamin Yelle (USA), NYU Food Studies Prof. Fabio Parasecoli (ITA/USA). In order to prove this projects scientific viability, I presented it to the Master students of Gastronomic Sciences from the Basque Culinary Center (ESP) and contacted M.Victoria Colombo Rodríguez, Chef of the Horticultural Seed Bank of IMIDRA (ESP). In the agricultural field I interviewed private heirloom tomato growers (AUS) and Felix Ledesma, farmer of Riconatura, an agricultural project which aims to bring back lost varieties to the consumer in Madrid (ESP).
The project identified three key challenges: the gap between rural and urban spaces, the disconnection between the abandoned market and the neighborhood, and the disconnect between consumers and local flavors. Two opportunities were identified: creating a recognizable brand for foods at risk of extinction and transforming the old Mercado de Legazpi into a space that unites farmers, scientists, neighbours, and consumers.
How stakeholders are engaged
Local Level:
Neighborhood Residents:
Primary beneficiaries and users of the transformed space, engaging with local produce and participating in community activities. Provide insights into local food preferences and needs, ensuring the project caters to their interests. Furthermore they regain their lost neighbourhood space and are involved in the design of the facilities.
IMIDRA (Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario):
Preserve and conduct research on forgotten varieties, promote regional foods, and provide expertise on agricultural conservation, by supporting local farmers and chefs in cultivating endangered crops. Through this project they can effectively reach their audience, the population of Madrid.
Farmers:
Cultivating crops that are at risk of extinction, with the help of researchers. They participate in the marketplace, sell produce, share agricultural knowledge and exchange varieties. This way they contribute to the sustainability of local agriculture. Furthermore the project incentivises new generations to look at opportunities in the agricultural industry, a field often neglected in an urban context.
Chefs:
Interpret regained ingredients to new dishes, adapting to pallets and acting as intermediary between farmer and scientist and the general public, by connecting all through a culinary experience.
National Level:
Government Agencies:
Provide funding, policy support, and incentives for agricultural conservation, sustainable food systems and culinary heritage preservation. At the same time gain from the incentive, as by preserving culinary diversity, the project contributes to the attractiveness of Madrid as a gastronomic tourism destination, bolstering the local and national economy.
Slow Food Networks and Food innovation Organisations:
Enhance public awareness, provided scientific knowledge, and contribute to the education around food and health, fostering a culture of learning and innovation.
Neighborhood Residents:
Primary beneficiaries and users of the transformed space, engaging with local produce and participating in community activities. Provide insights into local food preferences and needs, ensuring the project caters to their interests. Furthermore they regain their lost neighbourhood space and are involved in the design of the facilities.
IMIDRA (Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario):
Preserve and conduct research on forgotten varieties, promote regional foods, and provide expertise on agricultural conservation, by supporting local farmers and chefs in cultivating endangered crops. Through this project they can effectively reach their audience, the population of Madrid.
Farmers:
Cultivating crops that are at risk of extinction, with the help of researchers. They participate in the marketplace, sell produce, share agricultural knowledge and exchange varieties. This way they contribute to the sustainability of local agriculture. Furthermore the project incentivises new generations to look at opportunities in the agricultural industry, a field often neglected in an urban context.
Chefs:
Interpret regained ingredients to new dishes, adapting to pallets and acting as intermediary between farmer and scientist and the general public, by connecting all through a culinary experience.
National Level:
Government Agencies:
Provide funding, policy support, and incentives for agricultural conservation, sustainable food systems and culinary heritage preservation. At the same time gain from the incentive, as by preserving culinary diversity, the project contributes to the attractiveness of Madrid as a gastronomic tourism destination, bolstering the local and national economy.
Slow Food Networks and Food innovation Organisations:
Enhance public awareness, provided scientific knowledge, and contribute to the education around food and health, fostering a culture of learning and innovation.
Global challenges
The project addresses global challenges through local solutions, mainly focusing on a heterogeneous, not homogenous, globalisation of food. It is aligned with the Sustainable Development Goals by the UN:
1. Zero Hunger (SDG2): By reviving forgotten local varieties, it ensures access to a diverse food supply, enhancing nutrition and food security.
2.Quality Education (SDG 4): A good education is not only based on classic subjects, but also on knowledge on our food. By teaching agriculture and food since a young age and fostering knowledge exchange, we ensure accessible information for all.
3. Responsible Consumption and Production (SDG12): By promoting responsible consumption of local, diverse foods, it encourages sustainable production practices and reduces the carbon footprint associated with transporting and producing uniform, industrialized foods.
4. Sustainable Cities and Communities (SDG 11): The project strengthens the local community by bridging the gap between farmers, scientists, and consumers and creating spaces for interaction, education, and collaboration. It offers economic opportunities, including local employment and revenue generation, revitalizing the economy of the Legazpi neighborhood.
5. Climate Action (SDG13): Embracing agricultural biodiversity is essential for adapting to a fluctuating climate. Diverse plant varieties are more resilient to climate change, ensuring food security even in challenging environmental conditions. Additionally, the project includes a collaboration between urban agriculture and sustainable farming in the region, minimizing greenhouse gas emissions.
6. Life on Land (SDG15): It supports the protection of biodiversity, including the preservation of endangered local varieties, preventing further loss of species, and conserving genetic resources.
1. Zero Hunger (SDG2): By reviving forgotten local varieties, it ensures access to a diverse food supply, enhancing nutrition and food security.
2.Quality Education (SDG 4): A good education is not only based on classic subjects, but also on knowledge on our food. By teaching agriculture and food since a young age and fostering knowledge exchange, we ensure accessible information for all.
3. Responsible Consumption and Production (SDG12): By promoting responsible consumption of local, diverse foods, it encourages sustainable production practices and reduces the carbon footprint associated with transporting and producing uniform, industrialized foods.
4. Sustainable Cities and Communities (SDG 11): The project strengthens the local community by bridging the gap between farmers, scientists, and consumers and creating spaces for interaction, education, and collaboration. It offers economic opportunities, including local employment and revenue generation, revitalizing the economy of the Legazpi neighborhood.
5. Climate Action (SDG13): Embracing agricultural biodiversity is essential for adapting to a fluctuating climate. Diverse plant varieties are more resilient to climate change, ensuring food security even in challenging environmental conditions. Additionally, the project includes a collaboration between urban agriculture and sustainable farming in the region, minimizing greenhouse gas emissions.
6. Life on Land (SDG15): It supports the protection of biodiversity, including the preservation of endangered local varieties, preventing further loss of species, and conserving genetic resources.
Learning transferred to other parties
The "A Bite of Extinction" project, designed for the Central Fruit and Vegetable Market in Madrid, can serve as a model applicable to any city in the European Union and beyond. The initiative addresses the global issue of homogenized food landscapes, prevalent in cities losing their culinary heritage to standardized supermarket offerings. The adaptable nature of the project allows it to be implemented in diverse locations, repurposing abandoned marketplaces or similar spaces.
Key elements include fostering community engagement by involving local farmers, chefs, and scientists, challenging traditional food channels. Collaboration with government agencies, schools, and universities ensures integration into educational curricula, engaging new generations. Establishing partnerships with local institutions such as agricultural institutes, universities, farmer organizations, and seed banks facilitates knowledge exchange between cities, promoting global agricultural sustainability.
The project's focus on preserving and promoting unique local crops not only contributes to a city's identity but also enhances global competitiveness in agricultural exports. Just as Art and History Mueseums are a central part of attraction of any European city, a food hub as a cultural and gastronomic attraction, could contribute to the city's tourism sector. In some ways eating local crops, is like experiencing living history and the result of the agricultural sector in each country even if it has been neglected. In this way it is an opportunity to showcase the city's culinary heritage and biodiversity, attracting both national and international visitors.
Key elements include fostering community engagement by involving local farmers, chefs, and scientists, challenging traditional food channels. Collaboration with government agencies, schools, and universities ensures integration into educational curricula, engaging new generations. Establishing partnerships with local institutions such as agricultural institutes, universities, farmer organizations, and seed banks facilitates knowledge exchange between cities, promoting global agricultural sustainability.
The project's focus on preserving and promoting unique local crops not only contributes to a city's identity but also enhances global competitiveness in agricultural exports. Just as Art and History Mueseums are a central part of attraction of any European city, a food hub as a cultural and gastronomic attraction, could contribute to the city's tourism sector. In some ways eating local crops, is like experiencing living history and the result of the agricultural sector in each country even if it has been neglected. In this way it is an opportunity to showcase the city's culinary heritage and biodiversity, attracting both national and international visitors.
Keywords
Biodiversity
Extinction
Culinary Memory
Agriculture
Community
