Where does our chips come from?
29-8-2012
In The Netherlands we have a lot of snackbars (kind of Chips shops), a famous snackbar in Rotterdam, Bram Ladage, organizes a ‘get familiar with the origine of your fries’ day on the 8th of September. Anyone interested can join his team at a potatoe farm in Numansdorp to lift some potatoes. These potatoes are processed into chips on the spot. Bram Ladage also auctions the first crate new harvest potatoes, the revenue of this crate goes to the Sophia Childrenhospital in Rotterdam. And some golden potatoes are hidden in the field for extra prizes.
Cultivate veggies with the Agri-Cube
16-8-2012
The Japanese company Daiwa House Industry developed the Agri-Cube; a unit that fits a standard parking place, which can be used to cultivate several types of vegetables. The temperature, the fertilization and drainage can automatically be controlled. This unit is especially suitable for leafy vegetables such as lettuce. Lettuce heads can be grown within 42 days.
GO recycle bin
6-8-2012
Goodss Passion designed recycle bins with lids in the shape of a bottle, tin can and carton as a universal language. They think that use of shapes instead of color codes, icons or text makes recycling less boring.
Straw Wars in London to fight plastic straws
20-7-2012
The London Soho community wants to cut back the use of plastic straws with the ‘Straw Wars’ campaign. This way they prevent that the straws will end up in the environment.
Vegetable congress at restaurant Vork & Mes
20-7-2012
The vegetable glass house of restaurant Vork & Mes is the location of the Groen, Groener, Groente! food congress on September the 24th. Chef Jonathan Karpathios grows most of the vegetables for the restaurant himself and the menu consists 80 percent out of vegetables. After the congress there is a talkshow in Vork & Mes with Niven Kunz, Brenda Frunt, Ruud Wunneberg and Harold Hamersma.
Chipotle sustainable video clip
13-7-2012
Mexican restaurant Chipotle collaborated with country music legend Willie Nelson and film-maker Johnny Kelly to create an animated video. In the clip they emphasize the importance of developing a sustainable food system. It’s a clear positioning strategy by the restaurant, that has a very complete website as well.
The bended cucumber dinner
13-7-2012
De Vereeniging and De War organize the ‘Kromme Komkommer diner’ (Bended Cucumber dinner) in Amersfoort on the 20th of July at 17.30 o’clock. The ingredients for the dishes are saved from the waste bin, the expiration date has just been passed for exemple or the vegetables and fruits are not perfect enough to sell them in supermarkets. In between the courses various speakers tell what impact different food rules and regulations have on them. More information at www.dewar.nl, subscibe at eten@devereeniging.nl.
Public coffee waste mushroom farm
6-7-2012
Seattle had a temporary store front where Olson Kundig Architects and CityLab7 collaborated to create a mushroom farm. The coffee waste from local cafes was used to grow the mushrooms on. A side effect of this urban farm was social cohesion and increased the dialogue about urban farming and its business possibilities.
No waste icecreambowl
5-7-2012
At the Reader’s Digest Food Blog you will find great recipes. We particularly liked these icebowls. No waste, sustainable and a great way to serve ice cream, even in restaurants… At the foodblog Kitchen Vignettes there’s a video about the making of.
Tweet a cloud with Flogo
5-7-2012
We spotted the Flogo Cloud technology somewhere in 2008, when it was barely used. Now this sustainable alternative for plastic balloons is getting more mainstream. Galleria Mall in Brazil spiced up the re-launch of Brazil’s first open mall not by offering people gifts, but by allowing them to create ‘gift clouds’. Using the Flogo Cloud technology, visitors of the mall were invited to send clouds accompanied with a simple tweet.
