Established in 2019, CLIMAVORE Station is a community interest company in Skye & Raasay, seeking to build regenerative food networks in the climate emergency.
Wheelwright Prize Lecture: Daniel Fernández Pascual, “Being Shellfish: Architectures of Intertidal Cohabitation”
Harvard Graduate School of Design awarded Cooking Sections co-founder Daniel Fernández Pascual the Wheelwright Prize in 2020. Watch his lecture on how thinking with waste seashells and seaweeds expands our possibilities of caring for coastal ecologies.
Where to Eat CLIMAVORE
Becoming CLIMAVORE is a global network of restaurants, canteens and other food spaces in museums, cultural and educational institutions that are collaborating with us to adapt their food offerings to the new seasons of the climate emergency. Addressing a season of polluted oceans in Skye and Raasay, this transition starts with removing farmed salmon from the menu and replacing it with ingredients that contribute to rebuilding marine habitats through regenerative practices, specifically seaweeds and bivalves.
• Raasay House
• Scorrybreac Restaurant
• Edinbane Lodge
• The Dunvegan
• The Ferry Inn
• Coruisk House
• Rosedale Hotel
• Eolach
• Isle of Skye Baking Company
If you are a restaurant interested in Becoming CLIMAVORE, please get in touch.
“Divesting from Fish Farms Towards the Tidal Commons”
Read all about our activities in Skye and Raasay in the latest article by Cooking Sections published in the Journal of Agricultural and Environmental Ethics. The paper recollects seven years of work developing strategies to divest away from salmon aquaculture, addressing the contemporary wave of underwater clearances created by the UK’s top food export industry.
The fill level on the Station roundel on this page uses Environment Agency tide gauge data from the real-time data API.