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Art, Photography

Exploring the World with Andre Govia

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Abandoned buildings have been always forbidden places for us, full of mystery and intrigue. Andre Govia, a pioneering worldwide urban explorer, takes us to the magical world of the abandoned hospitals, schools and houses with the astonishing collection of photos he is taking about 17 years. He visited over 22 countries, explored more than 800 locations and published a breathtaking collection of his photos, called “Abandoned Planet”. Andre Govia is not only a passionate adventurous photographer but also a successful cinematographer. He is known for his work on Who Needs Enemies (2013), The Search for Simon (2013) and Essex Vendetta (2016). 

Andre, can you tell us how you became a photographer of abandoned buildings?

Andre Govia: One day I noticed that old buildings are often destroyed or vandalized and I said to myself, that it was probably a good time to save what is still inside by taking photos. Since 1999 I have been exploring buildings with exceptional history, fascinating architecture and documenting the beauty of the buildings and their items, like vintage furniture or belongings of owners.
After a few years, I got better and better at photography and I noticed that people actually liked what I was doing. Then I tried to improve my style and started creating a particular atmosphere in my photos. I can recall nine hundred locations, where I have explored abandoned buildings. Besides that, I have been approached by a book company who asked me to share my photos with the world. That’s how the book “Abandoned Planet”, the collection of my photos, was created. It is a properly released book which was successful in the United States of America and I am very happy that other people enjoyed it.

Related article: “#ICAN’TKEEPQUIET“

Andre govia (8)

Why have you decided to focus on cinematic abandoned photography and what challenges have you met on your path as a photographer of abandoned places? 

A.G.: I think because everybody is interested in places like this, which are forbidden and considered a taboo. They are curious about what is inside of an old abandoned hospital or a school, but they don’t want to go further inside. We, I and my friends, with whom I usually explore new locations, actually enter buildings and capture what is inside. Of course, there are many challenges on our path, as many locations have security such as, guard dogs or alarm systems. However,  if something is dangerous, it is more exciting for me. That’s why I am probably so interested in this type of photography.

I can also say that photography of abandoned places is quite popular nowadays. I assume that over the last 7 years, many people have developed an interest in this craft, which is not only beautiful but also dangerous. Many people have been injured, as abandoned buildings are actually very dangerous places: the construction of the buildings are shaky, floors are weak and there are many strange people inside. Every non-explorer might be an explorer at the heart, but all dangers and risks should be considered.

Every non-explorer might be an explorer athe heart, but all dangers and risks should be taken.

Andre govia (1)

What is your favorite style of abandoned buildings?

A.G.: Older buildings are my favorite. There are a lot of newly built abandoned buildings, but they don’t offer anything exciting to me. They don’t have a remarkable history or an architectural interest. At the end of the day, who wants to look at the picture of something that does not have anything exceptional about it.

What can you say about the atmosphere inside of an abandoned hospital or school? Do you get scared?

A.G.: Well, every location has its own character and it depends obviously on where you are. In an old abandoned hospital it might be quite creepy. More than ever, if you enter this place alone in the middle of the night. Speaking of being scared: no, I don´t get scared. On the one hand, it is an advantage but sometimes I wish I would get scared! It would be more thrilling and exciting for me.

Sometimes when I explore a building alone, I might feel more vulnerable and sad. For example, when I find a beautiful old house and see the past owners belongings, like wedding photos, clothes, books. I ask myself, how did it happen, that a whole family just vanished. It is really sad.

Andre govia (9) In which countries have you explored abandoned buildings and where can we find them?

A.G.: I explore all over the world and I have found beautiful abandoned buildings everywhere, in Germany, France, Poland, United States, and England. Sadly, these buildings do not last very long, they are gone so quickly. Many people ask me to share the locations of abandoned buildings, but I can’t do this. I am happy to give advice, but every explorer should have their own adventure, with their own discovery and research. It is part of the game. Moreover, word of mouth might bring more and more people to these abandoned places, they might be vandalized and lose their beauty and authenticity. Generally speaking, abandoned buildings are around us, you just need to know where they are. You need to do research, build a network and be curious. Being an explorer is not as easy as many people sometimes think. We might leave a house in the middle of the night and sleep inside an abandoned hospital.

Andre govia (2)

You have been doing this project for around 17 years. How do you motivate yourself to keep going? 

A.G.: I love it. I will never stop doing it. I have met so many talented people in the last few years and made so many good friends around the world. I think the future holds more of that: more good people, more challenges, more beautiful locations. I enjoy every minute!

Let´s talk about your photos. From the myriad of pictures, how do you choose the best photos? 

A.G.: Personally, the composition and light are very important. I love well-taken photos because they represent the subject. In my case, it is the composition, that must be good or the photo becomes boring. If it becomes boring then it does not do its job.

A very good picture is full of details, which makes you look at the picture more and more and be more immersed in the atmosphere of the photo.

Andre govia (5)

To conclude our interview, what is the key to success for you? 

A.G.: I think the key to success is to be respectful, balanced, determined to be better, and to lead the way. To be successful, you have to be sociable and you have to be respectful of your surroundings. And you have to be honest, which is a really difficult thing to do.

Recommended reading: “ABSENCE“

Editor’s Note: All photos courtesy of  Andre Govia
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Anna Durbanova, a graduate Master student in Management, is passionate about a wide range of topics: photography, art, travel, lifestyles, start-ups, technology,ecological and sustainable design.

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The food industry is coming under increasing scrutiny for its environmental impact, from greenhouse gas emissions, to excessive and detrimental land and water usage, to chemical pollution. Given the challenge of feeding a growing world population whilst simultaneously needing to drastically reduce greenhouse gas emissions and other environmental impacts, clearly we need to look at alternatives to “dinner as usual”. The contribution of livestock to global greenhouse emissions is estimated at between 14.5 – 18%. Fortunately, there are companies who are tackling this challenge head on and looking at how emissions from food production can be reduced. With consumer interest increasing in alternatives to meat and other protein sources, we’ve spoken to the founders of three companies. From the seemingly futuristic to the rediscovery of superfood trees, each company tackles this new drive in consumer interest in different ways.

Solar Foods, Finland

Dr Pasi Vainnika is the CEO and co-founder of Solar Foods. The slogan of the company is “Food out of thin air”. Pasi was formerly in charge of the single largest renewable energy program in Finland. However, when he found out that 20-25% of the emissions come from food, he realized that emissions from this sector needed to be addressed, as well as those in the energy sector. But with the growth in affordable and renewable energy – particularly solar energy– it led him and his team to question the possibility of producing food solely from energy, carbon dioxide, and water. It turns out, the answer is yes. Solein is a unique single cell protein. It is produced using a fully natural fermentation process like that of the production of yeast or lactic acid bacteria. The powder, which is produced from the process, is 50% protein, 5-10% fat and 20-25% carbohydrate. Most likely, the first product to reach the consumer market will be a replacement in existing plant-based foods. For example, using Solein in shakes or as an alternative to dairy in milks, yogurts, and even in breads and pasta. In the future, a lasagna could include the protein in all aspects of the recipe: the sauce, in the pasta sheets, and in the filling. Further into the future, there is also the possibility that it could be used as the basis for cultured meat production.
In the Photo: Solein Can be used in smoothies as a protein alternative. Photo Credit: Shawn Fields - Unsplash
To produce a kilo of the protein powder takes 10 liters of water in comparison to the 2500 liters of water for a kilo of soy or 15,500 liters for a kilo of beef. Electricity is the main raw material, and the plan is to source this from renewable energy sources. Additionally, Solein binds carbon dioxide rather than emitting it, easing pressure on land use. The product is currently going through regulatory checks and testing at the moment, with a plan to launch in 2021. NASA and the Soviet Union space programs had started to investigate in similar protein production for their expeditions in the past, but Solar Foods has brought it down to earth.

Higher Steaks, United Kingdom

Whilst some people are switching to plant-based diets and others have reduced their meat consumption, some others still want to keep meat in their diets but are looking for more environmentally friendly options. This is where lab-based meat comes in. Benjamina Bollag, CEO and co-founder of Higher Steaks, a UK-based company, believes that it is important to provide alternatives to meat with a lower carbon footprint, but that taste as close as possible to the real thing. She believes that the change required in human behavior to cut emissions will not happen fast enough otherwise. This approach is confirmed by research they have conducted. 52% of respondents confirmed that they would switch from conventional meat to the Higher Steaks alternative, with 21% saying they would prefer a plant-based diet. There are different ways of producing lab-based meat. The process that Higher Steaks is developing is based on pluripotent stem cells, which are taken from a small skin patch or blood sample. The meat that is grown is then shaped into products. Currently, Higher Steaks is working primarily on pork products.
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Barukas, Brazil

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