Caroline Steel on feeding the city. Before the industrial revolution, people lived close to the places where food was produced and cities grew around those places. Nowadays, food can be imported from all over the world and a geographic connection with its origins and production processes has become unnecessary. Could we re-establish this bond by taking food as a leading principle when designing buildings and cities? What can architecture do to make the flow of food more visible? Knowing and seeing more of the way food has covered, might change our attitude in a way that leads us to waste less and consume in a different way. If this works for food, could it also work for other consumer products?