Kata Fodor's research examines what the spatial implications/ preconditions are of facilitating ‘Sustainable Diets’ in affluent Western cities. With particular regards to demographic changes, technological developments and environmental challenges, it considers how our latest food-systems-knowledge can be embedded into spatial design, as a research-based and multidisciplinary form of creative practice.
Urban Foodscapes 1.5
The future of our urban environments
As individuals, when we commit to ambitious behaviour changes, we are quickly bound to discover just how profoundly our urban environments predetermine the scope of our actual opportunities. The designs in/of our cities present us with myriad mundane obstacles to overcome every day and thereby effectively limit how much we can actually achieve through our efforts. Of course, the opposite could - in theory - be just as true: our urban environments could (and perhaps should) actively help us by facilitating and comfortably enabling the wider adoption of sustainable lifestyles. But what would those urban environments look like - with regards to our food practices? And what are the key strategic changes to make in the city today, that can meaningfully move us closer to the collective ambition of 1.5 degrees?
About the project
- This project is a part of Kata Fodor's PhD research at Aalto University's Department of Design, entitled 'Kitchen Think-Over: The Hybridisation of Food Spaces & their Potential to Facilitate Sustainable Diets'
- Kata's doctoral supervisor is Dr. Mikko Jalas
- The research is partially funded by the Kone Foundation
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