Architect Kate Orff sees the oyster as an agent of urban change. Bundled into beds and sunk into city rivers, oysters slurp up pollution and make legendarily dirty waters clean — thus driving even more innovation in “oyster-tecture.” Orff shares her vision for an urban landscape that links nature and humanity for mutual benefit.
If you’ve been in a restaurant kitchen, you’ve seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste — creating recycling, composting, sustainable engines for good (and good food).
Every day, in a city the size of London, 30 million meals are served. But where does all the food come from? Architect Carolyn Steel discusses the daily miracle of feeding a city, and shows how ancient food routes shaped the modern world.