What is Carbon-Neutral Gastronomy?
Exploring the convergence of environmental consciousness and culinary innovation with a Design Fiction
In his book “A Work in Progress: A Journal”, the head chef and co-founder of Copenhagen’s Noma restaurant, René Redzepi, wrote :
“What we eat matters. There’s no conflict between a better meal and a better world” .
— René Redzepi
This quote is one of the triggers for my research on how gastronomy can play a role in addressing some of the biggest challenges facing our planet (see summary). I have explored that question from different perspectives. First, I co-created a fictional map that speculates on the different stalls, shops, and services that might emerge in the near future at San Telmo Market, an iconic landmark in Buenos Aires (see summary). Then, I zoomed into the Shared and Lab Kitchen of the San Telmo Market to speculate on how producers, scientists, and innovators might shape the future of meat (see summary). In this article, I use Design Fiction to consider a future where environmental consciousness and culinary innovation converge.
Let me introduce you to María López, Head Chef at Cocina Solaris, a solar-powered restaurant within San Telmo Market. Her restaurant offers a bold vision of Carbon-neutral Gastronomy, where innovation and environmental awareness come together to create a good menu for the planet and your taste buds. Her commitment to the environment is reflected not only in their cooking methods and locally sourced ingredients but also in their eco-friendly approach to delivery packaging.
The packaging label is made out of corn starch and water-based inks, an alternative based on organic and biodegradable materials. It is the solution María López found to reduce the environmental impact of adhesive products. It is ideal for those who want greener options for their labeling needs.
This is the label on the box people receive when ordering from “Cocina Solaris”:
These solar empanadas embody Maria’s vision of a sustainable and delicious future. Cooked with solar energy from the solar panels installed on the roofs of San Telmo Market in a world where innovation and organic farming have merged into a gastronomic paradise. The ingredients are grown in the local vegetable garden of San Telmo Market, located a short bike trip away in Barrio Rodrigo Bueno. There, local urban farmers promote sustainable agriculture with new economic relations between the market and local producers.
Ingredients of the solar empanadas
- Homemade empanada dough crafted with Alphitobius diaperinus flour from local farms that have adopted insect farming practices.
- Fresh courgettes, symbolizing solar technology capturing the essence of the sun and transforming it into heat for cooking.
- Ripe tomatoes, representing the fusion of traditional agriculture with new hydroponic growing technologies in a world that seeks to maximize production with limited resources.
- Green, yellow, and red peppers, symbolizing biodiversity and the coexistence of crops in a time when monoculture is replaced by collaborative farming systems.
- Purple onion, reminding the importance of the diversity of flavors and crops in the culinary future.
- Extra virgin olive oil, a treasure of nature that has endured and been valued over time.
Allergens
Cocina Solaris and the SafeBite Genetics Lab, ensure that everyone can enjoy these solar empanadas without worry with their food safety seal:
Featuring advanced technology that enhances the convenience and transparency of food safety measures, San Telmo Market prioritizes the safety and well-being of our customers by adhering to stringent quality standards and regulations.
This transformation in the way to approach food allergies has made the dining experience more inclusive and safer for everyone. Science and technology have come together to open up new possibilities in the kitchen and offer safe and delicious alternatives for those who previously had dietary limitations.
Nutrition Facts (by empanada):
- Calories: Approximately 150 kcal (remembering that diet is based on optimizing health and nutrition)
- Fat: 6 g (emphasizing the quality of fats in the diet)
- Carbohydrates: 20 g (with an emphasis on healthy, low glycaemic index carbohydrates)
- Protein: 4 g (emphasizing the importance of sustainable protein)
- Fiber: 2 g (emphasizing the promotion of digestion and gut health)
Dynamic Pricing
In Argentina, today’s prices may not reflect tomorrow’s reality due to economic volatility and inflation. Food no longer comes at a fixed price. “Current price” delivery QR-Code have emerged. They remind locals of the importance of adapting to change and rethinking their expectations.
As you open this delicious box of empanadas solares, let us consider how the future may shape our pockets. Economic uncertainty invites us to be aware and prepared to face what is to come. Let us enjoy this meal with gratitude and hope for a more stable future!
To explore more about our offerings and stay updated on the latest happenings of my fictional San Telmo market, visit its gateway to a world of culinary innovation, sustainability, and community engagement:
The behind-the-curtain description of my research that led to this speculative map:
In the volatile, uncertain, complex, and ambiguous world we live in, my work as a sociologist and futurist lies at the intersection of research, futures design, and strategy creating earth-centered services, artifacts, and scenarios from the near future. Contact me: Nicolás Bronzina.
