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Welcome to From FARM to FORK

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Health

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Food, the foundation of our physical and psychological well-being, is at the heart of many of the critical environmental and social challenges we face in the 21st century. We are aware that there is a direct link between food production policies and climate change and therefore food production policies are largely responsible for emerging environmental problems. Therefore, there is an urgent need for addressing the interlinked challenges between food production, consumption and its relation with nature. Furthermore, as more urban dwellers demand more meat and dairy products a new way of sustainable farming practice is needed.

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Change 

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Until today, academic interest in architecture, urban planning and landscape have focused all their attention on city and town-scale formations and have proceeded in a manner that ignores the needs of rural areas facing environmental challenges. The reason for this phenomenon is that architects, academics and even politicians are busy trying to understand the complex development of the metropolis, and prefer to work in a more confined and visible environment. However, in today's world, while talking about industry 5.0, we are evolving into a world that controls animal health and food production from mobile phones, examines the quality of agricultural products with drone flights, and sprays and examines territories with infra-red lenses. Therefore, we are faced with a different world where the distinction between metropolis and rural life concerning communication and space are cancelled.

 

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''Farm to Fork''

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From FARM to FORK aims to explore how agricultural practices that involve the production of food can also lead to the reduction of environmental impacts. To achieve this, it requires a completely different perspective where we aim to construct a closed cycle where human, nature, animals, landscape and agriculture interact but also involve in this new approach the role of waste, fertilizers, greenhouse, energy, water and all related production systems.

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From FARM to FORK explores ways to improve the welfare of animals, minimize or solve the problem of soil erosion, work with proposals that include strategies of carbon sequestration, use of waste as a source of energy, and the possibility of a wiser use of resources such as energy and storm water. Can feces waste from bovine animals be collected to produce the farm's own energy? Or contribute as fertilizer? Can we use the excess amounts and use the hot water released from energy conversion to warm up the greenhouses? We aim to highlight practices that improve nutrient efficiency and become an example of sustainable soil management. The ideal is to find this beneficial links within the farms' own internal productivity systems. In this way we also aim to promote models that reduce the dependence on external inputs and even eliminate it altogether.

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Purpose

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• See the work of entrepreneurs interested in sustainability.

• To inspire and make connections between each other

• To bring together with a panel that will provide stronger connections between innovative individuals engaged in issues such as the design world, the scientific community, energy engineering, agriculture and animal welfare.

• To be able to connect farmers and consumers thanks to the exemplary culinary practices of expert chefs.

• International studies and projects, especially those who want to know their designs, develops in farming practices in Turkey and the Netherlands.

• To attract the attention of scientists and environmentalists.

• To listen to the studies of those who search for the possibilities of closing circle agriculture system 

• See interdisciplinary studies and explore the potential of collaborative work.

• Discussing the quality of incentive funds and their integration into the changing world.

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From Farm to Fork conference aims to examine the design process in the farms of the future, from the field of production to the last consumer's table, and open up the existing practices for discussion.

 

In the future, the position of the designer who is able to shape the process of food production requires to be supported in order to play a role in the reduction of negative environmental impacts in agricultural practices.

 

In order to achieve the objectives listed above, From Farm to Fork promotes the inclusion of innovative projects lead by entrepreneurs, designers and educational institutions of international prestige.

 

From FARM to FORK  is a project of international cooperation between partners from Turkey and The Netherlands.

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