“Ants are an example of the little surprises gastronomy can give us.” Amazonian fruits, canastra cheese, fermented manioc, ants; these are just some of the Brazilian indigenous ingredients being championed by South America’s number one chef, Alex Atala. Named by Time Magazine as one of the 100 most influential people on the planet, the double
“If you want to do something about climate change, change the politics. Use the system to fight the system.” Imagine being able to say that the Earth is your client. Self-proclaimed ‘climate geekess’ Kirsty Schneeberger is in that humbling position. Honoured at just 25-years-old for services to environmental conservation by the Queen of England, the
Urban visionary Carolyn Steel has captured the public imagination by giving us food as a way to understand how we live our lives and build our cities. With food at the centre of our civilisation, we have a medium to practically design an ideal world for the future and live a good life. “The shared meal
🎫 AtlasEvent ► Meet Agamemnon at Fixing the future 2019 in Barcelona. “If you want to be Che Guevara, stop walking around pointing to what’s bad. Want to be a true revolutionary? Rip up the paving slabs, plant a garden and cover your roof in solar panels.” In South London a Uruguayan-born, New York-raised community entrepreneur and artist is tackling
The things NASA want to do next are “really, really hard”. That’s why Steve Rader – NASA’s Deputy Manager for the Center of Excellence for Collaborative Innovation – appreciates the way the space agency harnesses people power and diversity. We circumnavigated the mighty Saturn V rocket with the crowdsourcing evangelist to find out about NASA’s current challenges – and The Martian.
In the sprawling high plains of the Free State province of South Africa, Conchita Milburn is playing a key part in freshwater aquaculture projects – sharing knowledge and implementing sustainable practices. Aquaculture is exactly what it sounds like – farming fish, crustaceans, molluscs, aquatic plants, algae and other organisms – under controlled conditions. Combined with agriculture,
From culinary creativity and food fads to a dystopian future soil crisis, friends of the Atlas ask Dan Barber – Blue Hill chef and co-founder of Row 7 Seed Company – their burning questions… 1. Ande Gregson, founder of GreenLab, an experimental space in London for urban agriculture: “Is urban agriculture future or fad?
To read The Third Plate is not only to take an extraordinary journey in the company of chef and writer Dan Barber. It is to be a guest at the birth of a brilliant and important idea. His travels, investigations, reading and thinking go beyond an exploration of what ails our food systems – and
Britain’s most ethical restaurant doesn’t have a bin. Founded by ex-St John chef Dougie McMaster, the team at Silo brews its own booze, mills its own flour, churns its own butter and even has chairs made from jeans and plates formed from plastic bags. At the UK’s first ever zero waste restaurant, all materials are digestible by
Blockchain isn’t just about finance and Bitcoin, but when Jessi Baker started Provenance that wasn’t the case. That’s why her idea was considered crazy at first. The software company uses technologies like the blockchain to help businesses share truths about the people, places and materials involved in their products. Labelled as one of the UK’s ‘coolest female startup