Terroir That Travels by The Center for Genomic Gastronomy

In the European Union terroir and regional foods are legally protected under the Geographic Indications (GI) scheme—but climate change is already undermining the ability of farming communities to sustain these agricultural landscapes and foodways.

Terroir That Travels by The Center for Genomic Gastronomy and their five partners uses mapping tools, community-generated food futures and speculative menus to answer: “What does local food taste like when climate changes everything?” To identify which GI-protected foods are at risk due to climate change, they will publish an open source mapping tool that combines environmental data, satellite imagery and legal documents about the 500 fruits, vegetables and grains in the EU’s eAmbrosia database. They will then collaborate with three or four impacted food communities to pre-enact disrupted taste-of-place, co-creating a series of speculative food futures and menus. These materials will be exhibited and tasted in each community, shared digitally, and toured to other venues as an integrated exhibition. Assembling people, ingredients and data on the map and in the terrain is one method for imagining possibilities and projecting into the future, together.

Granted: 16,000 euros