Stéfanie Bourne

Red Herring

Understanding the implications of food mileage can be realised by following a product through its distribution process; from the choice of material, packaging, manufacturing, processing route and method of distribution. Each of these stages contributes to the footprint of Carbon emission for each product, and therefore constitutes the mileage undertaken by this product. Stéfanie Bourne

For her residency, Red Herring, at Deveron Arts in summer 2010, Stéfanie looked into food-mileage and carbon labelling. The project was a four month action research process engaging professionals and the general public on a learning journey concerning food distribution.

Throughout summer 2010 Stéfanie opened her studio, (Deveron Arts Empty Shop, Bogie Street) and turned it into a late night shop for bartering plants and vegetables every Thursday night from 5-7pm. As well as the late opening there was a series of talks held in the shop and in other locations in Huntly.

Red Herring also took the form of vegetable swapping where local residents of Huntly were invited to swap vegetables they had grown. On the 2nd of October 2010 a live installation on the Farmer's Market took place in the form of a compost action, with a site and online discussion on the 1st of October called 'International Networking, Mobility and the Environment' with special guest speakers.

The Red Herring blog and facebook page can be followed here.

Stéfanie Bourne CV
Stéfanie Bourne biography
Shadow Curator: Jonathan Baxter