#food-systems

#food-systems

Dr. Edwin Masimba Moyo has been instrumental in shaping modern horticulture in Africa, particularly through his pioneering work in Zimbabwe's blueberry industry, which opened doors to international markets.

Since the duo got together as fellow students at Goldsmiths Centre for Research Architecture in 2013, they have been using the production and consumption of food as the focus for numerous long-term, site-specific projects that address how we should live-and eat in particular-in the face of climate change. As they put it: "Food is both deeply connected to the environment and to ecology but at the same time is also intersectional: every living organism on this planet is invested and preoccupied with processes of metabolism, ingestion and the acquisition of nutrients."

"In both New York state and in Uganda, the youth I worked with care about their communities, and they are already engaged in community development,"

What we see is not a linear story of progress but a complex mosaic of strategies that helped people stay resilient. That has real lessons for food systems today.

Umeboshi, a Japanese condiment made from ume fruit, exemplifies the benefits of shorter food chains and local sourcing for flavor and nutrition.