As chef we use local ingredient to promote our « terroir » we want to show and give exposure to the best of what we have here and be proud of it. I found the idea of those 3 students from the Taiwanese university of art really clever, they prepared more than 100 popsicles made of the polluted water from rivers, lac, beach and port of Taiwan. Each Popsicle give you a snapshot of a « terroir » but instead of showing the good it shows the bad. A very creative way to build awareness about pollution and environment .
A.A food 