From Farm to Fork: How Architecture Can Contribute to Fresher Food Supply

When you come to think of it, most of the food on your plate has a history behind it - a long journey that we are unable to describe. In her book Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating (2019), Robyn Shotwell Metcalfe refers to the paradox of fish being caught in New England, exported to Japan, and then shipped back as sushi, revealing a large and complex network that nobody can see when they buy takeout Japanese food at the local grocery store.
http://dlvr.it/SlsFqk

Nhận xét

Bài đăng phổ biến từ blog này

35:35 Slope House / 77 Studio architecture

TOMORE zero Co-working Space / SIDES CORE

Phong cách thiết kế nội thất Industrial