Innovative Ingredients and Environmental Awareness

Artists at the Center for Genomic Gastronomy are creating unique food items that reflect environmental issues, such as cookies made with air pollution and sourdough from wheat affected by wildfires. Their mission is to evoke awareness and understanding of climate crises through sensory experiences. By engaging with unconventional ingredients, they encourage consumers to confront the realities of their food sources and the ecosystems they stem from. This approach fosters a deeper connection between food choices and environmental impacts, prompting critical discussions about sustainable practices.