Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Explores the Solagro project and the challenges of ecological transition in Grand Genève, emphasizing the importance of defining collective goals and sustainable agriculture.
Delves into the historical link between food production and urban development, analyzing the evolution of city planning through the lens of agriculture.
Explores the social, environmental, and political dimensions of food policies and cultural perspectives, including the rise of vegetarianism and veganism.
Delves into the architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.
