Café De Ceuvel – Upcycled Public Spaces
What does the city of the future look like? Five years ago, a group of architects set out to turn a deserted, polluted brownfield site in Amsterdam Noord, into the sustainable experiment that is De Ceuvel. A place constructed completely from upcycled materials. Old houseboats are put on land to become office spaces; buoyes become the foundation for a café.
BUGZZ – Eating Insects
Mealworms. Grasshoppers. Crickets. Buffalo worms… not most people think of these as food. BUT, insects are some of the most sustainable and efficient sources of animal protein that there are. Patrick, who’s got a background in economics, co-founded Bugzz because he simply couldn’t ignore the numbers: it takes 2000L of water to make 1kg of beef – it takes 1L to make 1kg of crickets…
TUNCO – Meal for a Meal
Sometimes travelling can be a turning point. Inspiration can strike when you least expect it. For André, his friend and his brother, this moment happened during a surf trip to El Tunco, Salvador. Every day they ate this amazing stir fry from a small shack by the beach. What if they could make this type of food back home in Oslo? And, what if they could serve it in a new type of restaurant, where for every meal you eat, you donate a meal?
EAT Foundation – The Planetary Health Diet
“How are we going to feed a growing population healthy food without destroying the planet?” This is the question that Gunhild Stordalen set out to answer when she founded EAT – an Oslo based non-profit. Five years later, and thanks to the diligent work of 37 scientists from 16 different countries, the foundation has presented its answer in form of the EAT Lancet Report.
NOFO – A Plant-Based Restaurant
Hanna, the 25-year-old restaurateur, is on a mission to change people’s perceptions of plant-based food, and starts by labelling the food in NOFO ‘comfort food’. She is not doing this because it’s the trendy thing to do in food right now, but because of another concerning trend: the environmental degradation of our planet…
Boodla – Urban Living & Gardening
The people behind Boodla believe that you should be able to grow your own vegetables, wherever you may live. The team at Boodla set out to realise this ideal back in 2012, but not everyone understood why Agnes and her colleagues wanted to spread urban gardening back then…
Rub & Stub – Surplus Restaurant, Catering & Workshops
Back in 2013, when ‘food waste’, and ‘surplus food’ were not buzz words, a one-of-a-kind restaurant open its doors: Rub & Stub. Founded in Copenhagen and run entirely by volunteers, the restaurant cooked solely from surplus food – they were the first ones in Europe. Since then…
Too Good To Go – The Food-Saving App
Too Good To Go makes us all winners: You get to try great food at a lower price. Retailers reduce waste and find new customers. And together, we are all helping the environment.
WeFood – Denmark’s Surplus Supermarket
“At first we had some complaints, with people calling in to say that the items they had bought were past their ‘best before’ dates… we had to explain to them that that’s kinda the whole point.”
Kuchentratsch – the Social Bakery for Grandmas
This story begins with a student (Katharina) and her craving for cake. Whilst at university, she couldn’t find any cakes that matched the ones her Oma (grandma) would bake for her. She also noticed the lack of places where Omas and Opas can meet and connect with new people.
Banco Alimentare – Lombardia’s Food Bank
In 2017 alone, the Banco Alimentare Lombardia, redistributed 18 000 tons of food (of which 10 800 tons were ‘saved’) to over 200 000 people. We had a hard time imagining what those numbers actually mean, before visiting the huge warehouse outside Milan, where all this food is delivered, sorted and redistributed.
Recup – Redistributing Milan’s Market Leftovers
‚Recuperare‘ is Italian for ‚to save‘. And, it is the name of the young and motivated group with whom we’ve spent the past month. Because this is what they do, every day at markets all across Milan. The ‚Recup‘ volunteers proudly wear a banana printed onto their chests (their symbol of choice, for its unrelenting abundance at the end of markets)…
Food For Soul – Restoring Dignity Through a Shared Meal
In the summer of 2015, Chef Massimo Bottura opened the first ‘Refettorio’ in Milan as a pop-up. It quickly gained support, so Food for Soul was born and more ‘Refettorios’ were opened: first Rio, then London, most recently Paris. In parallel, the organisation started weekly ‘Social Tables’ in Bologna, Modena and Napoli…
Pane Quotidiano – Daily Bread at Milan’s Food Bank
‘Pane Quotidiano’ has been around for a while… 120 years to be exact. Every Monday to Saturday, the organisation redistributes food to over 2000 people in Milan. Produce that has been donated or items that are about to expire – from bread to milk, panetone to yogurt…
Multi Kulti Collective – Cross-Cultural Cooking
As a young teen, Bistra would save her pocket money for weeks before spending it on meals at the most exotic foreign restaurants that she could find in Sofia. She has carried on this love for food and foreign cultures through the activities of MKC: regular culinary events are run by immigrants and refugees, for Bulgarian participants in an effort to counteract stereotypes that prevail amongst locals…
Breadhouses Network – Collective Bread-Making to Bridge Cultural and Social Gaps
The one thing you will find in basically every culture no matter where you are in the world? Bread. The one thing everybody loves?! Warm bread! The one thing everyone has the ability to make (perhaps after a little guidance)?? BREAD!!!
Stanimira Chocolate House – Social Chocolate
Doing good by eating chocolate?! Stanimira’s social chocolaterie makes it possible. Christmas is approaching and one social enterprise in Bulgaria is giving all the more reason to indulge this chocolate-season. The Stanimira Chocolate House trains and employs people who may find it difficult to find other…
Zachran jidlo – Campaigning against Food Waste
This week we’re taking you to Prague to meet Anna Strejcová of Zachraň jídlo – the NGO behind Jsem pripraven (“I am Ready”) – an awareness campaign that triggered multiple supermarkets to start selling wonky veg in the Czech Republic. How did they do this? Through ART…
Habibi & Hawara – A Restaurant
“Food is a story, food can be the feeling of home, food can be a lot.” We sat down with Katha Schinkinger, one of the founders and current director of ‚Habibi & Hawara‘, to discuss how food can act as a universal language between people, when they share no other common language.
Restlos Glücklich – Fighting Food Waste
‚Restlos Glüklich‘ means being happy, without leftovers, without waste. This all-female team of food-savers have made it their mission to raise awareness on food waste by hosting educative cooking workshops for both adults and kids. What’s special about them? They only cook with ‘rescued’ ingredients.
ShareTheMeal – UN World Food Programme
‚Hunger is a relatively solvable problem…‘ according to the team at ShareTheMeal. This millennial-friendly, hunger-fighting app is an initiative of the United Nation’s World Food Programme and the winner of the Social Impact Award at the 2017 Google Play Awards…
Terramatta – Farm Employment for People from Difficult Backgrounds
Giorgio is frustrated with the amount of perfectly good produce that is left to rot in the fields, simply because it doesn’t meet some arbitrary aesthetic standard. In this mini-episode we visit Giorgio at the farm of the social cooperative Terramatta, which he founded in Ragusa, Sicily.
InCampagna – Network of Ethical Farmers & Producers
InCampagna is a network of farmers and producers who are working to make agriculture cool again. Not willing to cut any ethical or environmental corners this network is trying to overturn some of the negative habits which have been so pervasive in Sicily over past decades.
L’Arcolaio – Biscoti Baked by Prisoners
For most inmates who work during their sentences, work will either mean being placed in the prison’s laundry, the canteen or perhaps the cleaning crew. But not for 8 inmates of Syracuse prison. They spend their days piping pistachio biscotti, roasting almonds and covering dried oranges in chocolate…
Fontana Murata – Ambrogio’s Organic, Bioethical Farm
What a change in scenery compared to our previous project in Germany. For the next three weeks we’ll be staying in a farm near Palermo… Ambrogio’s farm – what a man and what a place! We are surrounded by olive trees, fields of tomatoes and grains, fruit orchards, veg patches – all scattered with chicken…
OHNE – Munich’s First Package-Free Supermarket
Hannah is the proud owner of OHNE, Munich’s very first packaging-free supermarket. Together with her husband, she opened the shop over 2 years ago, thanks to a successful crowdfunding campaign. Since then their packaging-free shop has become very popular – and for good reason…
Bridgend Farmhouse – and the Real Junk Food Project
Every Friday during the Edinburgh Fringe festival, the Bridgend Farmhouse hosts so-called Festival Food Fridays, which are part of the Real Junk Food Project Edinburgh. At these pop-up dinners, a group of volunteers serve the three-course meals that they have prepared from surplus festival food…
We’ll be adding more and more projects as we visit them over the next few months!