From July 2015 to March 2016 we have explored a number of issues around food covering fermentation, food waste, sustainability, sensory experience, and perception. Through demonstrations and participation we invited audiences to re-examine their current approach to food and to consider potential alternatives to food production and consumption in the future.

On 16 March 2016 we presented the finale of our current season FED UP: The Future of FoodEdible Sound, a special one-off performance by artist, musician and composer Matthew Herbert was presented at The Guy’s Chapel in London Bridge. The sold out performance offered an alternative perspective for audiences wanting to engage with issues around health, nutrition and food production. Herbert’s research for this commission was enhanced and informed by the work of scientists and researchers working in the fields of Dietetics and Health at King’s College London.

Read more about our collaborations here.


Flavour SenseNation

Exploring the role our senses play in our perception and experience of flavour and foods. read more

Edible Pollution

A large scale public installation by Elin de Jong and Annebel Huijboom that explores sustainability, the natural environment and the related challenges to society. read more

Food Showoff

Steve Cross and Helen Zaltzman entertain an audience alongside an array of scientists from King’s College London and beyond. On the night bar snacks will be provided by Bug... read more

Research workshop by Alexandra Sexton

What goes into the foods we eat, and why do we end up consuming the foods we do? As part of the FED UP season this one-day workshop invites participants to explore our perceptions... read more

The House of Ferment

The House of Ferment is an innovative arts project created by Grizedale Arts in collaboration with Science Gallery London. The mobile installation will be popping up at a shop on... read more

The Champion Agency

#DIYfood, strategically launched on Boxing Day 2015, aimed to raise awareness about sustainability and food waste. It included practical social media tips, a YouTube series with... read more