The first of a few of the pieces we are exhibiting on Sunday at spring that I thought you foodies would be interested in.
CHOW CHART by Brett Snyder, Designer, Visiting Assistant Professor, Pratt School of Architecture and The University of the Arts, www.chengsnyder.com
The food we eat is part of a vast network of global production and consumption. On Chow Chart, a placemat, adjacent maps trace the path, from farm to table, of the ingredients in a typical home-cooked dinner. Total mileage that ingredients have travelled are represented by the color coded ‘spokes.’ These distances comprise only a portion of the whole story. Once food is consumed, the by-products continue on various trajectories, from the network of sewage pipes, to water treatment facilities, to landfills, and to recycling centers where discarded food packaging material is transformed once again. Chow-Chart suggests that in addition to measuring food by cost and calories, we may also begin to think about food in terms of its global impact.