Established in London in 2013 by Daniel Fernández Pascual and Alon Schwabe, Cooking Sections examines the systems that organise the world through food. Using site-responsive installation, performance and video, they explore the overlapping boundaries between art, architecture, ecology and geopolitics. They have worked on multiple iterations of the long-term site-responsive CLIMAVORE project since 2015, exploring how to eat as humans change climates. Their work has been exhibited at Tate Britain and Serpentine Galleries, among many others. They are part of British Art Show 9, lead a studio unit at the Royal College of Art, London, and were guest professors at the Academy of Fine Arts, Munich. Among other awards, Cooking Sections were nominated for the Turner Prize in 2021.

Writer, editor and researcher Izabella Scott is based in London. She works as Editor at The White Review. Her essays and criticism have appeared in ArtReview, the Financial Times, Artforum, and other publications. She has chaired talks at the Barbican, the British Library, the ICA, the Whitechapel, Camden Art Centre, Market Gallery, Frieze Art Fair. She is undertaking a PhD on gender identity and the law at Queen Mary University of London (2020–23) funded by LAHP. She was previously Editor for the publisher MACK, and Copy Editor for the arts festival steirischer herbst. She studied at Trinity College Dublin (BA) and the Royal College of Art, London (MA). She is represented by Harriet Moore at David Higham Associates.