[DK]
SUPERMARKEDER. Her kan vi købe alt - mad fra hvor som helst og når som helst. Maden er så tilgængelig, at vi ikke tænker over, hvor den kommer fra, og hvor mange kilometer den tilbagelægger, før den når vores tallerkener. At værdsætte fødevaredistribution betyder at værdsætte de tråde, der forbinder vores eksistens med miljøet omkring os.
Tag med os på en guidet tur i Kødbyen v. museumsinspektør Jakob Ingemann Parby, Københavns Museum.
En by i byen - da kødbyen åbnede i 1879 repræsenterede den en hel ny arkitektur med tilhørende distributionssystem skabt for at sikre en mere hygiejnisk og dyreetisk håndtering af de enorme mængder kreaturer, som krævedes for at brødføde den voksende metropol. Her mødtes private kreaturhandlende og slagtere med offentligt ansatte studetrækker, malkepiger og dyrelæger. I de følgende årtier blev systemet udbygget med halmtorv, øksnehal og i 1937 blev Den hvide kødbys funktionalistiske byggeri føjet til og omdannede hele kvarteret til en by i byen. Hvad har vi lært siden da, og hvordan kan vi minimere fødevarenes rejse ved at integrere vores bylandskaber med madlandskaber, og uddanne den næste generation af ingeniører og arkitekter til at tænke og agere systemisk og bæredygtigt med hensyn til fødevaresystemer og distribution.
Tag med os på tur en by i byen!
Program
16:30: Velkommen CAFx [DK]
16:35: Film - DISTRIBUTION EPISODE / Cold Route (14' 00') [ENG]
Gerard Ortín Castellví + Pol Esteve Castelló
How many kilometers does our food travel before it reaches our plates? Despite our vain efforts to become locavores, our food systems remain firmly rooted in a globalized paradigm. Every day, the intricate logistic architecture that forms this distributed conveyor belt dispatches billions of calories, connecting our palates to a plethora of remote sites and topics such as the automated landscapes of our shipping ports and the precarious labor supporting delivery platforms in the gig economy. This episode examines the relationship between food and movement and its complex interplay with various infrastructural, economic, and technological forces. It delves into aspects ranging from the climate-controlled network of cold chains to the aesthetic regimes that imprint food with motion, which ultimately sparks the irresistible desire that brings it to our tables
16:50-18:00: Guided tur i Kødbyen [DK]
[ENG]
SUPERMARKETS. Here, we can buy everything—food from anywhere and anytime. Food is so accessible that we don’t think about where it comes from and how many kilometres it travels before it reaches our plates. Appreciating food distribution means appreciating the threads that connect our existence to the environment around us.
Join us for a conversation and a guided tour around the Meatpacking District on how we distributed food in the Meatpacking District when it was producing and distributing meat, what we have learned since then and how we can minimise travel by integrating our cityscapes with foodscapes, and train the next generation of engineers and architects to think and act systemically and sustainably regarding food systems and distribution.
Join us on the route from the sun!
Program
16:30: Welcome CAFx [DK]
16:35: Film - DISTRIBUTION EPISODE / Cold Route (14' 00') [ENG]
Gerard Ortín Castellví + Pol Esteve Castelló
How many kilometers does our food travel before it reaches our plates? Despite our vain efforts to become locavores, our food systems remain firmly rooted in a globalized paradigm. Every day, the intricate logistic architecture that forms this distributed conveyor belt dispatches billions of calories, connecting our palates to a plethora of remote sites and topics such as the automated landscapes of our shipping ports and the precarious labor supporting delivery platforms in the gig economy. This episode examines the relationship between food and movement and its complex interplay with various infrastructural, economic, and technological forces. It delves into aspects ranging from the climate-controlled network of cold chains to the aesthetic regimes that imprint food with motion, which ultimately sparks the irresistible desire that brings it to our tables
16:50-18:00: Guided tour in Kødbyen [DK]
The event is part of the FOODSCAPES event program.
Tickets: 30 kr. or free for CAFx Community members
FOODSCAPES Public Program:
Offline Events and Online Cinema:
FOUNDATION
02/03 19:15-21:15
'Landet' with Jacob Kirkegaard and Alexander Holm
06/03 16:30-18:30
FOUNDATION: 'Just a few centimetres beneath your feet'
PRODUCTION
13/03 16:30-18:30
PRODUCTION: 'Their plastic skins wrap around the bodies'
14-20/03
EPISODE TWO: Biological Agent by Marina Otero Verzier + Manuel Correa
DISTRIBUTION
20/03 16:30-18:30
DISTRIBUTION: 'Route from the sun'
21-27/03
EPISODE THREE: Cold Route by Gerard Ortín Castellví + Pol Esteve Castelló
CONSUMPTION
09/04 17:45-21:00
CONSUMPTION: 'Where cultural exchanges take place
10-16/04
EPISODE FOUR: Chop, Chop, Chop by MAIO (María Charneco, Alfredo Lérida, Guillermo López, Anna Puigjaner) + Agnes Essonti Luque
11/04 19:15-21:15
Fremtidens Fødevaresystem: Kortfilm og Samtale
DIGESTION
17/03 20:00-22:00
Film Screening and Talk: Food Inc. 2, organised in collaboration with CPH:DOX
10-16/04
EPISODE FIVE: Ca.Ca. (Cannibal Carnival) by Elii (Uriel Fogué, Carlos Palacios, Eva Gil) + María Jerez
17/04 17:45-21:00
DIGESTION: 'Invisible yet omnipresent'
