Cooking Sections investigates the systems that shape the world through food, tracing the spatial, ecological, and political legacies of extractivism. Founded in London in 2013 by Daniel Fernández Pascual and Alon Schwabe, Cooking Sections uses food as both a lens and a tool to trace the metabolic relations behind industrialised systems. Since 2015, they run CLIMAVORE, a long-term, site-responsive project, exploring how to eat as humans change climates and how to metabolise climate breakdown. Alon and Daniel are Readers in Architecture and Spatial Practice at the Royal College of Art, London, and Fellows at the Canadian Institute for Advanced Research. Their work has been exhibited internationally, including at Tate Britain, Serpentine Galleries, SALT, Centro Botín, 58th Venice Biennale, Istanbul Biennial, Performa17 among others. They have authored four books: The Empire Remains Shop (2018), Salmon: A Red Herring (2020), Offsetted (2022), and Waves Lost at Sea (2026).