HARM TO TABLE

2016

This table travels the country to serve food made of plants and natural resources of the local area that will be in major decline or extinct over the next 20-40 years due to the changing climate. Its focus is to directly translate the research of the world’s top climate scientists into an experience where one can actually eat the results of their work.

Working with over 20 national scientists based in Boulder and 3 local chefs to design the food items served at HARM TO TABLE, the menu changes its diverse offerings as ecological systems are increasingly disturbed. Now is the perfect time to experience a unique phenomenon of our times by sitting down to a meal in the natural settings from where these ingredients will soon be no more.

HARM TO TABLE provides seating for 50 people with two elevated seats for musicians to contribute to this dining atmosphere.

The title HARM TO TABLE is a play on the term 'Farm to Table' - a social movement which promotes serving local food through direct acquisition from local farmers.