Food design agency Studio H, last week hosted a series of pop-up waterless dinners, and the food was prepared with salt-tolerant crops.
Last year at the Dutch Design Week, and as part of The Embassy of Food, the agency unveiled how it imagined farming and growing crops in seawater could become common practice in drought-stricken cities and countries.
On the waterless dinner menu was salt-baked ostrich fillet with fried ostrich egg, and strawberry camel milk ice cream. Waterless gin cocktails were served with frozen stones instead of ice cubes.
Using seawater to cook vegetables is at the heart of the agency’s S/ZOUT project.