One of the most important insights that I’ve gotten in working with biologists and ecologists is that today it’s actually not really known on a scientific basis how well different conservation interventions will work. And it’s because we just don’t have a lot of data.
I’m here today to talk to you about food and design. About what’s cooking in design, and what’s designing in food. But most of all I’m here to recommend to you never to let designers decide what you will eat.
My thinking is how do we design systems that provide for every aspect of our humanity? How do we design a city that cares for all of our needs? You know it’s not just thinking about shelter, but it’s thinking about our food and our air and so, obviously the types of industry we have are very different, because we have to make sure that our air and our water is clean. And that our food is readily available, and that we have spaces for contemplation and reflection. And that we have places for communing with each other.
What’s key…is that we all need to work together. There’s no way for all of us to know about each other. We’re in that part of this new way of being that there’s too many players. It’s too chaotic. There is no center, there is no hub. But we need to find ways to work together, and to lose the idea that any one of us is the solution. Because if any one of us were the solution, we wouldn’t be where we are now.