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SHIRI MAHLER
The Greenpeas
For 'Design and Production',
Unibz, Bolzano, Italy, 2020,
Curator: Secil Ugor Yavuz
According to the Food and Agriculture Organization of the United Nations (FAO), about 1.3 billion tons of food is lost or wasted per year, along the whole supply chain starting at the production stage and ending at the consumer level.
Among all food commodities, legumes such as green-peas are the largest food waste contributor representing 23% of the global food waste.
As the earth continues to populate and mankind progresses, the demand towards new products is growing fast. By changing the way we value resources we can still promote growth while reducing our impact on the planet.
If we retain value in resources than we are less likely to waste them.
And if we have valuable resources at hand we are less likely to dig new ones out of the ground.
I found 46 new uses of peas as a resource, I have documented them and specified all the recipes in my book.
While I do admire peas, this project is not about peas.
It’s about potentiality.
I invite you to take a new look at the resources around you, tap into their potential, and see the oak within the acorns.
THE ACORN IS THE POTENTIALITY OF THERE BEING AN OAK TREE.
Aristotle
This book is brought to you as a thought-provocation.
It is the result of a design-research made for the 'Design and Production'
course By Secil Ugur Yavuz, in the Master's program of Eco-Social
design at UniBz. It is dedicated to all the peas in my pod.
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