Alon Swabe & Daniel Fernández Pascual

Cooking Sections investigates the systems that shape the world through food, tracing the spatial, ecological and political legacies of extractivism. Using site-responsive installations, performances and video, their practice confronts the overlapping boundaries of art, architecture, ecology and geopolitics.

Founded in London in 2013 by Daniel Fernández Pascual and Alon Schwabe, Cooking Sections uses food as both a lens and a tool to trace the metabolic relations behind industrialised food systems.

Since 2015, they run CLIMAVORE, a long-term, site-responsive project, exploring how to eat as humans change climates and how to metabolise climate breakdown. Alon and Daniel are Readers in Architecture and Spatial Practice at the Royal College of Art, London, where they lead CLIMAVORE x Jameel at RCA. They are Fellows at the Canadian Institute for Advanced Research.