"Through farming, land-use change, packaging, transport, food preparation and waste disposal, the global food system is responsible for approximately 20-30% of global human-made greenhouse gas emissions".1
Food Stories questions the way globalized agricultural systems operate and proposes self-sufficient alternatives. Bio-dynamic farms, urban agriculture, allotments, dumpster diving and others are explored as ways of feeding a growing global population while reducing negative environmental impacts.
1.Carrington, Damian. “Global Food System Is Broken, Say World's Science Academies.” The Guardian,, 28 Nov. 2018, www.theguardian.com/environment/2018/nov/28/global-food-system-is-broken-say-worlds-science-academies.
The work within food stories is a collaboration between edit / atelier and artist Linnea Bågander. The work uses investigative journalism as a form of research and through the use of textile combines it into a tactile environment within the library. Our hope is that systemic political complexities are erased and simplified, anyone and everyone is invited to experience food stories and are encouraged to share their own.
Actors within Oslo's local food system were interviewed as a form of research to gain a better understanding of the social, economic, and spatial dimensions with regards to food production in the city. The actors ranged from small local parcel gardens, educational initiatives, roof top farms, dumpster divers, hydroponic operations, to historic farms, among many others.
The outcome is quite clear. Oslo, or better yet, Norway needs a systemic change with regards to how it produces and manages its food; from farming, to harvesting, to delivering, to selling, to expiring, to composting - it needs to manage its food with circularity at the forefront. From an architectural and ecological perspective, urban farming has a great potential to address challenges the city and country face today due to the faliures of the current food system; resulting in culinary illiteracy among Oslo's inhabitants, engendering monocultural farming, loss of biodiversity, pollution, and food waste.
Food production is a basic human need like access to fresh water. It is also not only a political matter but a spatial one that can offer sustainable social, economical, and pedagogical services for the future of the city. How can we plan for food like we plan for other services such as; transportation, education, water, and health? Our goal from this work has been to gain a better understanding of the alternatives that are causing a shift within the local food system. As designers we can use this knowledge to plan and create future urban environments that encourage basic practices, such as growing food, for the betterment of society.
The city needs a new diet, new recipes, and new stories.
So what's your food story?
edit / atelier – is a young innovative landscape, urbanism and architectural practice co-founded by Eric Reid, Gauthier Durey and Linn Runeson.
We work at the interface of Landscape, Urbanism and Architecture. We believe in open, borderless processes and we strive to create synergies between spatial environments.
Linnea Bågander - Linnea is a PhD-student in Artistic Research at the Swedish School of Textiles. She works with movement, materials and bodies, and how together they create expressions and experiences. Her work ranges from how materials interpret body movements, to how materials give impressions, inspiration, and movements to the body.
edit / atelier
Myntgata 2, 0151 Oslo, Norway
Special thanks to our fire-souls: Andreas Viestad, Idil Akdos, Maria Sivertsen, Øystein Hvamen Rasmussen, Anne Grete Orlien, Cecilie Hansteensen, Isak Wisløff, Gaute Terjesson. And to: Inge Grepstad Kristoffersen, Anna Perry, Alex Wolf, Christofer Rodriguez, Rafik Halabi, Beata Sirowy (NMBU), Vebjørn Egner Stafseng(NMBU) and Renate Fuglseth (Geitmyra).
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