69% of the world’s fresh water is used for agriculture. S/ZOUT envisions the future of food if the water used for agriculture is sea water. The project presents research into the edible properties and possibilities of sea water and sea salt to draw attention to the worldwide water problem that has reached crisis-level in the Western Cape in South Africa. The project is in collaboration with Salt Farm Texel in the Netherlands who have had great success over the last ten years growing crops using sea water irrigation, specifically lettuce, cabbage, strawberries, potatoes, carrots and tomatoes.
At the S/ZOUT multi-sensory stand at Embassy of Food – Looking Back to Now as part of Dutch Design Week in Eindhoven, exhibition visitors were be able to taste the difference between saline vegetables and ‘normal’ vegetables and could try out S/ZOUT ketchups, atchar, pickles and carrot candies. Visitors could also smell the sea, or listen to a recorded interview with Bas Bruining from Salt Farm Texel.
Going forward, Studio H will be working with chefs to develop a future food pantry, using only salt tolerant vegetables as ingredients.
Photos by Elisabeth Lanz