Red HerringInvited by Deveron Arts to carry out an artwork concerning food mileage, Stéfanie Bourne will study the different stratums of understanding in relation to carbon emissions and its affects on our daily lives.
Category Archives: Deveron Arts
August 2010 Red Herring’s Special Pampered Chef Evening 29th July 2010 at the Linden Center, Huntly Pampered Chef: Nom Wright // Local vegetables: Huntly’s Harvest NEXT RED HERRING’S PAMPERED CHEF EVENING: THURSDAY 26TH AUGUST 2010 July 2010 My trip around … Continue reading
June 2010 https://stefaniebourne.wordpress.com/food-compost-feeding-the-ground-etc/ Can we understand the gap existing between foodmiles (a term first defined by Andrea Paxton in 1990 that became a largely used collective expression) and footprint (a scientific carbon emission measure) by looking at our ways of shopping? I can think of three … Continue reading
Mapping the optimal greenhouse effect in Huntly on Tuesday the 15th June 2010. “Carbon Dioxyde (CO2) is not a natural gas. It is manufactured by humans in Green Houses.” Anonymous.
May 2010 https://stefaniebourne.wordpress.com/zero-carbon-licence/ Understanding the implications of food mileage can be realised by following a product through its distribution process; from the choice of material, packaging, manufacturing, processing route and method of distribution. Each of these stages contributes to the footprint of … Continue reading