Every year one out of four festival visitors leaves their tent behind on several festival campsites all over the Netherlands. The amount of waste that this creates is bad for the environment. The solution is simple: from now on you can camp in a cardboard. lees verder
The people of Flourish try to bring positive publicity to properties in order to interest guests and potential investors. So far they have mainly used the concept of pop-up restaurants to bring attention to the empty properties.
A potential client sees the property in an innovative way due to the events. So far Flourish has done this by creating pop-up restaurants for several days in the empty properties. By up-cycling, building the restaurant with recycled products and materials which have lost their value, the property has been placed in a whole new perspective. The collected materials, to create an attractive atmosphere, have a price tag and will soon be sold online.
Omroep Brabant, a local broadcasting legacy, has filmed during the pop-up events in the Sacramentskerk in Breda, in the video above Danielle van Houtum explains what she wants to achieve with Flourish.
Together with concept entrepreneurs they discuss how to present the best in every property, to eventually sell it, rent or stimulate further developments of the property. Therefor the property can be changed into a lunchroom, café, pop stage or for example a conference room in a short amount of time. For the owner of the property there are no direct costs. New footage will be made which can be used by the owner for marketing purposes.
Combekk Rails Edition, pans made of 100% recycled rails from Dutch Railway tracks, for tough cooks! The pans are also called a ‘Dutch Oven’.
The very first Combekk pans tell the story of Dutch railways. The bottom of each Combekk Rails Edition pan bears a stamp that refers to its origin. The fully enamelled cast iron products are made entirely from recycled materials with a tough and functional design. With a proper furnace and a balanced mix of materials Combekk indicates that they succeed to deliver the best quality possible, without even having to dig for iron.
‘Dutch Ovens’ are known all over the world. The name refers to a production technique, which is invented in The Netherlands whereby molten iron is poured into a sand mold. Combekk is proud that they are the only brand producing all their Dutch Ovens in The Netherlands, like it should be! Some of the models have an integrated temperature gauge.
‘The luxury of the cork, with the ease of a screwcap’ that is the slogan of the newest invention in the world of wines. The ‘schroefkurk’ (a screwcap made of cork) can easily be opened and the wine bottle can, contrary to the traditional wine cork, easily be closed thanks to the subtle designed screw technique in the cork.
Many wines come with a screwcap nowadays. Which hurts in the hearts of wine and innovation lovers, Sharan Visser and Arjan Bomkamp. “Of course it’s nice to be able to close a bottle of wine that is half empty without any effort, but the pop sound that is associated with uncorking a bottle is also part of drinking wine.” Says Visser. When he wondered if there wasn’t another possibility to open a wine bottle, he discovered the ‘schroefkurk’. ‘The luxury of the cork, with the ease of a screwcap’, says the slogan of the newcomer in the world of wine. ‘Besides it is user friendly, the ‘schroefkurk’ is also more durable compared to the screwcap’, says Bomkamp, because of the fact that cork is very recyclable and it helps to decrease the Co2 emissions.
Right after the discovery of the ‘schroefkurk’, the idea for schroefkurk.nl was created. Schroefkurk.nl is the first wine shop that focuses on quality wines that all come with a ‘schroefkurk’. At this moment, the red and white wines are exclusively bought from the wine house ‘5 Estates’. Sharan and Arjan are hoping to expand their assortment into a big selection of quality wines soon.
Turn your kitchen leftovers into 3 hours of cooking per day. HomeBiogas is a family-sized affordable biogas system. It converts any organic waste into clean cooking gas and a high quality liquid fertilizer for the garden.
On average, one kilogram of food waste produces about 200 litres of gas, which generates around one hour of cooking over a high flame. Therefore, one can generate 1 up to 3 hours of cooking gas each day with six kilogram of food waste – the perfect amount for three meals.
HomeBiogas is easy to use, doesn’t need any electricity and can be connected to your stove. You will need to place the system outdoors or in a barn, it works optimally in places with an average day/night temperature above 17 °C.
HomeBiogas is a crowdfunding project on the website Indiegogo. Their target was to fund at least $ 100,000.=. They already reached 130% of their target within 7 days and still have 24 days left. If you would like to support this project you can choose between several perks. One of the perks contributes to the HomeBioGas-Arava Institute to support peace-building, social justice, and environmental leadership and research in the Middle East. It is also possible to support the project and at the same time order the HomeBiogas system.
For now the HomeBiogas is perfect for families. It’s not meant for industrial use such as hotels or big restaurants. The big amount waste they produce, can’t be handled at this stage, by the system. It can convert a maximum of six kilogram of food waste. For smaller restaurants and cafés the system could be an option to become more sustainable.
Global warming and carbon footprints are from major importance to the world’s future. Using HomeBiogas will certainly contribute to your sustainable image.
The system also fertilizes your herbs and vegetables. A lot of people already make their own compost at home and with this innovation we think that many more people will follow.
‘Buzzed’ is an invention made by 3Dom USA for your 3D printer. This refill for your 3D printer is completely produced with the waste and by-products derived from the beer process.
The latest product from 3Dom USA is ‘Buzzed’ an official refill suitable for the use in a 3D printer. The thread is 100% made from waste and by-products derived from the beer process. The produced wire (‘Buzzed’) is 1.75 mm thick and gives your homemade product a rich golden colour and a distinctive natural grain. The bio-based ‘Buzzed’ is already the second product in the line of ‘c2composites’ that 3Dom USA brings to the market. The first product, also a refill for 3D printers, is made entirely of waste and by-products of coffee called, ‘Wound Up’.
As an example 3Dom USA made a beer mug of ‘Buzzed’. So for the real beer lovers and owners of a 3D printer, from now on you can drink your beer from a home-made mug made from beer!
You can use the refills of 3Dom USA in almost all PLA (a type of plastic made from natural raw materials) 3D printers. The cost for a role ‘Buzzed’ is $ 49, =. Are you inspired and did you make a nice product with the ‘Buzzed’, please let us know!
US researchers have discovered a strain of seaweed that tastes like fried bacon when fried. The seaweed not only tastes delicious but is also very nutritious.
The discovered ‘dulse’ is a red algae that can be found along the coast of the Atlantic and Pacific Oceans and is often used in the Asian cuisine. This is due to its high protein content and ‘umami’ taste. ‘Dulse’ has been used in Europe as an ingredient for smoothies and as a dried product it is used in a dietary supplement. The smoky bacon flavour can only be brought out when it’s fried. The seaweed grows in offshore farms in an environmentally responsible manner. The ‘dulse’ grows in recycled water and it only needs a limited amount of sea water and sun.
This seaweed could be a replacement for meat in the future. Besides that, it also allows vegetarians to taste the smoky flavour of bacon, without actually eating meat. With the impressive nutritional values, ‘dulse’ will be seen as a superfood, even though we are getting a bit bored with the ‘superfood’ hype. Anyway whether we stigmatize it as a superfood or not, this seaweed is another possible alternative food source.
It might be a great idea for restaurants, especially those located at sea, to start experimenting with this ingredient. The Food Innovation Centre (FIC) is currently also experimenting with this product, along with two other parties. Their Agricultural Experiment Station is located in Portland, Oregon. Read more about this meat substitute here.
At BUGZZ they create food with insects. Their goal is to bring the sustainable snack ‘Bitter Balzz’ in production and that is why they started a crowdfunding project.
BUGZZ uses our traditional ‘bitterbal’ (a Dutch treat; a small round croquette) to let us, consumers, get acquainted with healthier insects in an accessible way. BUGZZ created the ‘bitterbal’ with buffalo worms. Everybody in the Netherlands has tasted a ‘bitterbal’ at least once, why wouldn’t they try the Bitter Balzz? At events where BUGZZ was present, the Bitter Balzz were very popular. Because of the fact that the insects are hidden, it is easier to move beyond prejudices against insects.
80% of the world use insects in all their dishes, and insects are, according to BUGZZ and their customers, very tasty and versatile. In recent years, we increasingly hear about insects as a healthier and more sustainable alternative to meat. Insects take up much less space, they need less nutrition and water and produce much less emissions in relation to, for example, the cow. Next to those facts they also contain a lot of calcium! There are many more initiatives in the field of insects, we spotted amongst others a pizza with grasshoppers and a spread made of mealworms.
Anne-Marie and Patrick, the founders of BUGGZ have different backgrounds, but have one thing in common: they love to cook tasty and adventurous meals. BUGZZ has only been operative for half a year and they have been seen at different festivals like the NeighbourFood Market, ‘Rollende Keuken’, Best Kept Secret, Amsterdam Kookt and the Amsterdam Woods Festival. Anne-Marie, Patrick and their team try to convince people to try insects as an alternative food source, in an enthusiastic manner.
The Scale Down Challenge allows you to play around with your habits and choices concerning food, energy, waste and water. Thirty simple and surprising challenges can be found on the giant interactive grocery scale that travels around to schools, festivals and public spaces. The device does not weigh people, nor products, but the choices made as a consumer.
Small actions can make the world a better place. Here’s a selection of the sparkling challenges the Scale Down Challenge offers: Veggie on vacation, Peanut Butter Boost, WTFridge, Supermarket Selfie, Chili sin Carne, Bring a Bottle and Bye Bye Plastic. With the last you be challenged to buy nothing out of plastic for one whole week!
Merel Mirage designed the scale with the young designers of the Design Academy. As participant you have to step on the scale and push one of the buttons. On the output ticket is written what has to been done and a special code to login and upload pictures on Instagram. The HOLY foundation of Merel Mirage is travelling to schools, conferences and museums with the scale to challenge as many people as possible. You can even enter as participant to devise your own challenge and compete for the Scale Down Challenge trophy which will be announced on Earthday 2016.
It could work in our restaurants and hotels as well: small gestures to create less waste and having fun trying to achieve the challenge!
Kent Ngo created FoPo Food Powder which saves almost expiring fruits and vegetables by drying & powdering them.
FoPo food powder is a nutritious powder made from unattractive market fruit that has been freeze-dried just before it expires, in order to help reduce food waste.
Worldwide more than 40 percent of fruits are thrown away, unattractive items which are classified as unsellable are quickly disposed of by supermarkets. All over the world we see initiatives to reduce this food waste. Like our Dutch initiative the Kromkommer and Inglorious foods in France. FoPo food powder is another ingenious solution created by students at Lund University in Sweden, who plan to freeze-dry fruit immediately before it expires. Food that otherwise would have been wasted can be used up to two weeks to two years later.
Freeze-drying isn’t a new technology, even in restaurant kitchens it’s used frequently to create powder. New is that FoPo aims to freeze solely products that would otherwise be discarded. The powder will be sold to consumers to be used in smoothies, soups etc. Besides that they hope that the food powders will contribute to help feed the hungry, especially in the Philippines, where the operation will be based. FoPo is crowdfunded through Kickstarter with, amongst others, a contribution by Ben & Jerry’s.
Inspiration: Chefs who are working with freeze-drying could try to use their almost spoiled fruits or vegetables and come up with ways to use this food powder, all in order to reduce food waste.
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
Every year one out of four festival visitors leaves their tent behind on several festival campsites all over the Netherlands. The amount of waste that this creates is bad for the environment. The solution is simple: from now on you can camp in a cardboard.
The people of Flourish try to bring positive publicity to properties in order to interest guests and potential investors. So far they have mainly used the concept of pop-up restaurants to bring attention to the empty properties.
A potential client sees the property in an innovative way due to the events. So far Flourish has done this by creating pop-up restaurants for several days in the empty properties. By up-cycling, building the restaurant with recycled products and materials which have lost their value, the property has been placed in a whole new perspective. The collected materials, to create an attractive atmosphere, have a price tag and will soon be sold online.
Omroep Brabant, a local broadcasting legacy, has filmed during the pop-up events in the Sacramentskerk in Breda, in the video above Danielle van Houtum explains what she wants to achieve with Flourish.
Together with concept entrepreneurs they discuss how to present the best in every property, to eventually sell it, rent or stimulate further developments of the property. Therefor the property can be changed into a lunchroom, café, pop stage or for example a conference room in a short amount of time. For the owner of the property there are no direct costs. New footage will be made which can be used by the owner for marketing purposes.
Combekk Rails Edition, pans made of 100% recycled rails from Dutch Railway tracks, for tough cooks! The pans are also called a ‘Dutch Oven’.
The very first Combekk pans tell the story of Dutch railways. The bottom of each Combekk Rails Edition pan bears a stamp that refers to its origin. The fully enamelled cast iron products are made entirely from recycled materials with a tough and functional design. With a proper furnace and a balanced mix of materials Combekk indicates that they succeed to deliver the best quality possible, without even having to dig for iron.
‘Dutch Ovens’ are known all over the world. The name refers to a production technique, which is invented in The Netherlands whereby molten iron is poured into a sand mold. Combekk is proud that they are the only brand producing all their Dutch Ovens in The Netherlands, like it should be! Some of the models have an integrated temperature gauge.
‘The luxury of the cork, with the ease of a screwcap’ that is the slogan of the newest invention in the world of wines. The ‘schroefkurk’ (a screwcap made of cork) can easily be opened and the wine bottle can, contrary to the traditional wine cork, easily be closed thanks to the subtle designed screw technique in the cork.
Many wines come with a screwcap nowadays. Which hurts in the hearts of wine and innovation lovers, Sharan Visser and Arjan Bomkamp. “Of course it’s nice to be able to close a bottle of wine that is half empty without any effort, but the pop sound that is associated with uncorking a bottle is also part of drinking wine.” Says Visser. When he wondered if there wasn’t another possibility to open a wine bottle, he discovered the ‘schroefkurk’. ‘The luxury of the cork, with the ease of a screwcap’, says the slogan of the newcomer in the world of wine. ‘Besides it is user friendly, the ‘schroefkurk’ is also more durable compared to the screwcap’, says Bomkamp, because of the fact that cork is very recyclable and it helps to decrease the Co2 emissions.
Right after the discovery of the ‘schroefkurk’, the idea for schroefkurk.nl was created. Schroefkurk.nl is the first wine shop that focuses on quality wines that all come with a ‘schroefkurk’. At this moment, the red and white wines are exclusively bought from the wine house ‘5 Estates’. Sharan and Arjan are hoping to expand their assortment into a big selection of quality wines soon.
Turn your kitchen leftovers into 3 hours of cooking per day. HomeBiogas is a family-sized affordable biogas system. It converts any organic waste into clean cooking gas and a high quality liquid fertilizer for the garden.
On average, one kilogram of food waste produces about 200 litres of gas, which generates around one hour of cooking over a high flame. Therefore, one can generate 1 up to 3 hours of cooking gas each day with six kilogram of food waste – the perfect amount for three meals.
HomeBiogas is easy to use, doesn’t need any electricity and can be connected to your stove. You will need to place the system outdoors or in a barn, it works optimally in places with an average day/night temperature above 17 °C.
HomeBiogas is a crowdfunding project on the website Indiegogo. Their target was to fund at least $ 100,000.=. They already reached 130% of their target within 7 days and still have 24 days left. If you would like to support this project you can choose between several perks. One of the perks contributes to the HomeBioGas-Arava Institute to support peace-building, social justice, and environmental leadership and research in the Middle East. It is also possible to support the project and at the same time order the HomeBiogas system.
For now the HomeBiogas is perfect for families. It’s not meant for industrial use such as hotels or big restaurants. The big amount waste they produce, can’t be handled at this stage, by the system. It can convert a maximum of six kilogram of food waste. For smaller restaurants and cafés the system could be an option to become more sustainable.
Global warming and carbon footprints are from major importance to the world’s future. Using HomeBiogas will certainly contribute to your sustainable image.
The system also fertilizes your herbs and vegetables. A lot of people already make their own compost at home and with this innovation we think that many more people will follow.
‘Buzzed’ is an invention made by 3Dom USA for your 3D printer. This refill for your 3D printer is completely produced with the waste and by-products derived from the beer process.
The latest product from 3Dom USA is ‘Buzzed’ an official refill suitable for the use in a 3D printer. The thread is 100% made from waste and by-products derived from the beer process. The produced wire (‘Buzzed’) is 1.75 mm thick and gives your homemade product a rich golden colour and a distinctive natural grain. The bio-based ‘Buzzed’ is already the second product in the line of ‘c2composites’ that 3Dom USA brings to the market. The first product, also a refill for 3D printers, is made entirely of waste and by-products of coffee called, ‘Wound Up’.
As an example 3Dom USA made a beer mug of ‘Buzzed’. So for the real beer lovers and owners of a 3D printer, from now on you can drink your beer from a home-made mug made from beer!
You can use the refills of 3Dom USA in almost all PLA (a type of plastic made from natural raw materials) 3D printers. The cost for a role ‘Buzzed’ is $ 49, =. Are you inspired and did you make a nice product with the ‘Buzzed’, please let us know!
US researchers have discovered a strain of seaweed that tastes like fried bacon when fried. The seaweed not only tastes delicious but is also very nutritious.
The discovered ‘dulse’ is a red algae that can be found along the coast of the Atlantic and Pacific Oceans and is often used in the Asian cuisine. This is due to its high protein content and ‘umami’ taste. ‘Dulse’ has been used in Europe as an ingredient for smoothies and as a dried product it is used in a dietary supplement. The smoky bacon flavour can only be brought out when it’s fried. The seaweed grows in offshore farms in an environmentally responsible manner. The ‘dulse’ grows in recycled water and it only needs a limited amount of sea water and sun.
This seaweed could be a replacement for meat in the future. Besides that, it also allows vegetarians to taste the smoky flavour of bacon, without actually eating meat. With the impressive nutritional values, ‘dulse’ will be seen as a superfood, even though we are getting a bit bored with the ‘superfood’ hype. Anyway whether we stigmatize it as a superfood or not, this seaweed is another possible alternative food source.
It might be a great idea for restaurants, especially those located at sea, to start experimenting with this ingredient. The Food Innovation Centre (FIC) is currently also experimenting with this product, along with two other parties. Their Agricultural Experiment Station is located in Portland, Oregon. Read more about this meat substitute here.
At BUGZZ they create food with insects. Their goal is to bring the sustainable snack ‘Bitter Balzz’ in production and that is why they started a crowdfunding project.
BUGZZ uses our traditional ‘bitterbal’ (a Dutch treat; a small round croquette) to let us, consumers, get acquainted with healthier insects in an accessible way. BUGZZ created the ‘bitterbal’ with buffalo worms. Everybody in the Netherlands has tasted a ‘bitterbal’ at least once, why wouldn’t they try the Bitter Balzz? At events where BUGZZ was present, the Bitter Balzz were very popular. Because of the fact that the insects are hidden, it is easier to move beyond prejudices against insects.
80% of the world use insects in all their dishes, and insects are, according to BUGZZ and their customers, very tasty and versatile. In recent years, we increasingly hear about insects as a healthier and more sustainable alternative to meat. Insects take up much less space, they need less nutrition and water and produce much less emissions in relation to, for example, the cow. Next to those facts they also contain a lot of calcium! There are many more initiatives in the field of insects, we spotted amongst others a pizza with grasshoppers and a spread made of mealworms.
Anne-Marie and Patrick, the founders of BUGGZ have different backgrounds, but have one thing in common: they love to cook tasty and adventurous meals. BUGZZ has only been operative for half a year and they have been seen at different festivals like the NeighbourFood Market, ‘Rollende Keuken’, Best Kept Secret, Amsterdam Kookt and the Amsterdam Woods Festival. Anne-Marie, Patrick and their team try to convince people to try insects as an alternative food source, in an enthusiastic manner.
The Scale Down Challenge allows you to play around with your habits and choices concerning food, energy, waste and water. Thirty simple and surprising challenges can be found on the giant interactive grocery scale that travels around to schools, festivals and public spaces. The device does not weigh people, nor products, but the choices made as a consumer.
Small actions can make the world a better place. Here’s a selection of the sparkling challenges the Scale Down Challenge offers: Veggie on vacation, Peanut Butter Boost, WTFridge, Supermarket Selfie, Chili sin Carne, Bring a Bottle and Bye Bye Plastic. With the last you be challenged to buy nothing out of plastic for one whole week!
Merel Mirage designed the scale with the young designers of the Design Academy. As participant you have to step on the scale and push one of the buttons. On the output ticket is written what has to been done and a special code to login and upload pictures on Instagram. The HOLY foundation of Merel Mirage is travelling to schools, conferences and museums with the scale to challenge as many people as possible. You can even enter as participant to devise your own challenge and compete for the Scale Down Challenge trophy which will be announced on Earthday 2016.
It could work in our restaurants and hotels as well: small gestures to create less waste and having fun trying to achieve the challenge!
Kent Ngo created FoPo Food Powder which saves almost expiring fruits and vegetables by drying & powdering them.
FoPo food powder is a nutritious powder made from unattractive market fruit that has been freeze-dried just before it expires, in order to help reduce food waste.
Worldwide more than 40 percent of fruits are thrown away, unattractive items which are classified as unsellable are quickly disposed of by supermarkets. All over the world we see initiatives to reduce this food waste. Like our Dutch initiative the Kromkommer and Inglorious foods in France. FoPo food powder is another ingenious solution created by students at Lund University in Sweden, who plan to freeze-dry fruit immediately before it expires. Food that otherwise would have been wasted can be used up to two weeks to two years later.
Freeze-drying isn’t a new technology, even in restaurant kitchens it’s used frequently to create powder. New is that FoPo aims to freeze solely products that would otherwise be discarded. The powder will be sold to consumers to be used in smoothies, soups etc. Besides that they hope that the food powders will contribute to help feed the hungry, especially in the Philippines, where the operation will be based. FoPo is crowdfunded through Kickstarter with, amongst others, a contribution by Ben & Jerry’s.
Inspiration: Chefs who are working with freeze-drying could try to use their almost spoiled fruits or vegetables and come up with ways to use this food powder, all in order to reduce food waste.
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