For anyone who happens to be in Stockholm before the third of June, I would highly recommend a visit to Kulturhuset, Stockholm’s own house of culture. But not only because it’s one of my favourite places – somewhere you are always welcome, offering culture in all its forms and shapes (and often for free).
For a long time Kulturhuset has shown a great interest for sustainability, environment and how to live greener. Recently they took a wider perspective on this and opened an exhibition created together with scientists and experts (for example from Stockholm Environment Institute and Stockholm Resilience Centre).
This time it’s not about the small perspective, as how to recycle or our waste, but the big picture: That humanity is a part of nature, what we are doing to the planet and what we can do to change the situation.
Tipping Point, which is the name of the exhibition, is a term that describes how a sudden change can have large consequences for both society and eco systems. Like the melting Arctic ice, which isn’t melting gradually, but at a certain point starts to melt uncontrollably because of feed-back mechanisms.
The change in itself can seem small, but might force us to much bigger changes.
Last week I wandered around the exhibition, being shocked by a well preserved sausage from 1954 (hungry, anyone?) or a display showing the number of mobile phones sold in the world every second (27).
But the aim of this exhibition isn’t to make people go home in a feeling of hopelessness. On the contrary: We have a lot to learn from nature.
As the black tunnels opened up, I came out among good ideas, like the beehives on top of the Kulturhuset roof, a Facebook group that helps people give and receive stuff from each other, Matilda Wendelboes Cradle to Cradle fashion collection and the thinktank Dyrare mat nu! which works for a more sustainable food production.
In parallel to all this, a competition is run in order to find ideas for how to make food more sustainable – through the ultimate climate smart lunch. From how to produce the ingredients to packeting, transport, cooking and waste.
Ideas are presented in short films, and the best suggestion will be used practically for a lunch which will be cooked by the tv cook Paul Svensson at the end of the exhibition period.
The competition is open to anyone in the world and can be found here (but the web site is in Swedish, so I suggest you use Google Translate if you can’t quite understand all the words…)
Other sustainability related articles in Swedish media (in Swedish, but can be autotranslated here):
Dagens Nyheter: “The sun can give us energy forever”
Göteborgs-Posten: Student get prize for making bags of old clothes