Selected Projects

My doctoral dissertation on framing food system challenges through design in affluent Western cities.

I created this animation to visualise the many layers and scales of urban foodscapes – showcasing all the elements, systems and technologies that operate between urban consumers and their food.

The ‘hob-hub’ is an experimental communal kitchen facility operating both in physical space and as a virtual platform. Here, users get to shop, cook, eat or share food – fostering community as much as collaborative convenience.

Design and organisation of the food supply chain of the EASA summer school of 2017. There’s a fascinating, complex system behind feeding 500 people at a festival. So rather than letting this happen invisibly, in this project we challenged the ways in which we relate to the effort, mechanisms and people behind our daily meals.

The food supply and kitchen take centre stage, directly involving the festival participants, local community and resources, throughout all stages from supply to waste. The kitchen becomes a physical and social tie between the festival and the locals, to be gradually adapted to and adopted by the town and everyday local life after the festival is over.

The RA invited architects to propose speculative ideas for the use of London’s brownfield sites for a thematic exhibition and programme series. Along with three British practices, such as Stirling Prize winner Maccreanor Lavington and almanac, I presented my vision with Atelier Kite for an alternative 21st-century food infrastructure operating along London’s Overground network.

Themes: rethinking the role of the domestic kitchen for current urban conditions of demographics, economic and social relations and growing environmental concerns. A new typology for living, combining a range of food-related functions from storage to waste management.