Thinking with Fermentation for Planetary Health

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Project Team: Elena Palma, Sevgi Mutlu Sirakova, Nakul Heroor

Supported by the Munich Science Communication Lab (MSCL), a group of volunteer PhD students of the Rachel Carson Center (RCC) developed an experimental exhibition exploring the captivating world of fermentation and its potential to improve planetary health.

The group organised three preliminary workshops, alongside visits for filming and meetings with our target groups over a year of preparation. In March 2023, they shared early versions of posters, videos, and other exhibition displays at an “Exhibition-in-Progress” session at the RCC. They also invited renowned biologist and fermentation expert Robert Dunn to give a talk, “ The Role of Flavor in Our Relationships with Other Species,” at the RCC on 14 June 2023.

These activities culminated in “Culturing the Change: Fermentation for Planetary Health,” an exhibition hosted at the Deutsches Museum in July and August 2023. Bringing together posters, videos, and fermented foods and their stories, the exhibition invited visitors to explore three provocative themes: “From Waste to Taste,” “The Taste of Diversity,” and “Fermenting a Revolution.” Through these themes, they aimed to spark curiosity and inspire visitors to explore how everyday food practices can contribute to a healthier planet.

Visit the Deutsches Museum page for additional information (in German).

Exhibition Paper: Thinking with Fermentation for Planetary Health via MSCL