Prototype for future fish consumption

After the tropicalization of the Mediterranean Sea, which is warming 20% faster than the global average, it will be common to see species at the local fish market that no one will find in their grandma’s recipe book. I’d like to discuss how fisheries, vendors, restaurants and home cooking will adapt, creating new narratives, behaviors and traditions. The conversation could happen around a market stand displaying unusual wild catches, at a restaurant during a jellyfish testing or during an Italian barracuda festival in the neighborhood.

This films shows the work with a prototype. The conversation can take place around a market stall showing unusual wild catches, at a restaurant during a jellyfish test or during an Italian barracuda festival in the neighborhood.

I believe we should dedicate a good part of future thinking to the ordinary, the mundane, the simple yet complex life of people. Holding on for a moment on macro socio-economic visions, global trends, and technological wonders, we should aim to focus on who, often and unfortunately, are subjugated to those changes without any alternative but to adapt. If we start crafting ideas of futures from the bottom, we have more chances to evolve towards endemic scenarios, following a certain cultural determinism and avoid pre-packed tomorrows.