World Food Day: Food for Thought

School of Art, Design and Architecture exhibition addressing challenges around food, hunger and inclusivity, 20ñޓ27 October 2022
Food for Thought exhibition in Roland Levinsky Building

World Food Day: Food for Thought

School of Art, Design and Architecture exhibition addressing challenges around food, hunger and inclusivity, 20ñޓ27 October 2022
In this exhibition, six unique projects were brought together. Students from the School of Art, Design & Architecture created work around food, inclusivity, and sustainability. On display from 20ñޓ27 October 2022 in RLB Crosspoint, attendees could view the work and also bring non-perishable donations for ñ Food Bank containers, adjacent to the exhibition. Foods that could be donated included: cereals, tinned food (meat, fruit, vegetables, soup), UHT milk and long-life juice cartons, tea and coffee, biscuits, pasta sauces ñޓ in jars, jam/peanut butter and chocolate spreads, toiletries). 
The Food for Thought exhibition marked World Food Day, originating from UN work and highlighting the UN Sustainable Goal pledge to achieve zero hunger by 2030. Food for Thought aimed to raise awareness of local food poverty, which affected 5 million of the UKñޙs population 2019ñޓ2020 (gov.uk, 2020). 
Exhibition poster: Radhika Chintaluri
Exhibition set-up support: Lauren Lambert and Cerys OñޙBrien 
Food for Thought exhibition poster: Radhika Chintaluri
 

Film

Project title: Sustainable Food: ñ
Students: Jake Willett, Archie Garrett, Ben Faulkner.
Discipline: BA Filmmaking 2nd year as part of the Professional Filmmaker Moduleñޙs focus on UN Sustainable Development Goals. 
A documentary exploring different places around the city of ñ that are part of the Food for the Planet movement, to answer the question ñޜwhat can we do differently with food to help the environment?ñޝ The film visits associates of Food ñ to find what they are doing to be more sustainable when it comes to food. This journey takes us from harbours, to markets, to community spaces, to see what we can do to reduce food waste, to better the environment, ourselves and our wallets. 
 
 
 

3D Design

Sarah Boot and Jabo Butera
Project title: Tackling Holiday Hunger
Name of student: Sarah Boot
Discipline: BA 3D Design: Designer Maker + MA Design (UFO was a 3rd year project) 
The project focused on community focused food trucks that would provide children with healthy cooking lessons from local restaurateurs, who in turn can utilise the vehicles for commercial use. The impact of which would lead to building a community that is supportive and nurturing.  
 
Saw Kok Ian - MADS701 Project Journal
Project title: The MUNCH Project
Name of student: Saw Kok Ian
Discipline: MA Design 
The MUNCH Project expands our modern diet beyond the supermarket variety of 0.1% of edible species by encouraging the consumption edible invasive species as a form of sustainable food and environmental activism. MUNCH achieves this by proposing a system that educates, identify and consumes local invasive species by incorporating different communities ñޓ invasive species experts, food industry and local consumers. Rather than targeting consumers directly, MUNCH relies on the relationship and trust between food producers and consumer to introduce foreign food items as a new way of conscious sustainable food consumption. 
 
 
 

Architecture

Garden of Inclusivity
Lattice
Project title: Garden of Inclusivity
Students: Benjeman Booth, Finnley Chambers, Matthew Evans, Benjamin Harries, Ben Howley, Max Keevil, Lauren Lambert, Thomas Schofield
Discipline: Architecture, Yr 2 
In response to the Diversity Business Incubatorñޙs (DBI) site aspirations of inclusivity and sustainability, as a group, we proposed a design that redevelops the site to maximise the gardenñޙs functionality through introducing growing, catering and dining facilities that bring the DBI community together. By creating a centralised, multifunctional dining area surrounded by a pergola, flanked by tiered seating, the act of eating food becomes almost performative allowing different ethnicities to gather and share their cuisines immersed in the sensory gardens in which produce grows. Our greenhouse design helps to make growing vegetables easy and efficient, with the goal of making the DBI more self-sufficient. We wanted the garden to grow more exotic produces like spices, peppers and chillis which make up the basis of meals from the variety of different ethnicities using the space.
Project title: Lattice
Students: Marks Aksjonovs, Myles Emmanuel, Oskar Gieleta-Kagon, Dylan Ivett, Samragya Katawal, Maksymilian Kucza, Edward Lemmon, Harvey Pond
Discipline: Architecture, Yr 2 
In this project, we as a group wanted to create a space where people could gather, and celebrate with each other, through the sharing of food which grew around them. Along with this, an outdoor kitchen was created, as a perfect area to prepare the variety of foods which would grow on our site. The overall vision was created through careful planning and design choices, from the sociable formation of the benches to the sustainable material choices.
 

Photography

Harry Gennard's 2nd year project with ñ Soup Run and Provide Devon: capturing ñ's commitment to 'zero hunger' during lockdown

  • The foodbank at Provide Devon

  • A Provide Devon volunteer

  • More volunteers at Provide Devon

  • Selecting food for delivery

  • Delivering vital supplies to the people of ñ

  • Preparing meals at the ñ Soup Run

  • The ñ Soup Run

  • Oranges galore