Tag Archives: sustainability

Networking Session 2.0 a.k.a. next step towards social innovation

As my colleagues have already mentioned, we have had our second experiment today – or as we call it ‘Creative Network Session 2.0’!

Here’s a brief update on what has been going on today in the Academy for Leisure Breda, NL…

As you know (if not, go read our previous posts ;D) the first session was about defining problems within the food sector which could be solved by means of social innovation – for this we have invited people from the food sector and people from visual culture, to  have the creative input. Since the results of the first session were still rather broad and due to the positive feedback of the participants, we have decided to carry out a second session and to test more creative techniques to make the ideas more concrete.

The techniques we have used were the Six Thinking Hats by De Bono (see my colleague’s post here) and an adaption of the world café method, which is about creating a special environment and dividing the participants into several groups, giving them the chance to discuss and share ideas in three rounds (where each member of the group is moving to a different table after each round).

We have combined this method with the six thinking hats and have ‘themed’ each round with a different hat – the outcomes we, or better the participants, have achieved after this were more concrete and workable. Furthermore, we hope to have persuaded the participants to take the initiative to work on this project and to take it a step closer to social innovation, since we will not be able to do so in this short time frame (yep, we’re almost done with studying and preparing ourselves for our bachelor’s degree!).

Cannot really say anything about the outcomes at this moment, since we need to evaluate them first – therefore, I suggest that you stay tuned for more updates!

Pictures tell more than words, so here are a few impressions of today’s session!

DSC02771 DSC02778DSC02788 - Kopie

GZM

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Eating insects: The most sustainable and healthy option?!

Eating ecologically, eating sustainably, eating healthy… Sometimes you just don’t know what you’re  allowed to eat these days. I would like to discuss a combination of all three,  which The Guardian considers to be the food of the future: Insects.

During our fieldtrip to exhibition “De Etende Mens” in Eindhoven, The Netherlands we already got familiar with this matter as a part of the exhibition was devoted to future foods and insects. We were all a bit sceptical about the idea as we couldn’t imagine ourselves eating grasshoppers and maggots, but maybe we just need to get used it? I couldn’t help but thinking of Disney’s Lion King, when ‘Simba’ adapts to his new friends and forces himself to eat insects and after that actually quite likes them… Maybe we all need a Lion King-moment to get used to something new?

As you may know, eating insects isn’t that strange in countries such as Thailand where fried spiders and centipedes are available on local markets and restaurants. A very sustainable and healthy  choice, since insects can be multiplied easily, only a minimum of space and resources are needed and has a very low carbon emission. Furthermore most insects contain 40 to 70% protein, which is much more than e.g. sweet corn with only 10%. So why are we not eating it then? One of the reasons might be that insects are not that common in e.g. Europe, since at least 24% of all eatable insects live in Asia, 38% in Africa and only 2% in Europe (Duurzaaminsecteneten, 2012).

I must admit that I don’t think that I will be eating insects in the near future and I’m not expecting you to do so (unless you’re from one of those countries where it’s part of daily life of course!), however maybe we should try to get used to the idea and not creep out when hearing about it or seeing it? Therefore, I included a few pictures of the exhibition ‘De Etende Mens’ and other pictures of eatable insects for you so you can see and decide for yourself what you think! I also included a few pictures of the insect scene from the Lion King, to remind you of that scene in case it didn’t ring a bell just yet!

 

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Sources pictures: Walt Disney & The Guardian (2012)

Click here for a list list of eatable insects.

Enjoy!

Madelon

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Farming 3.0

Have you ever wondered what a rooftop farm looks like? In our last post we had already discussed the trend of rooftop farming and the developments in that area. Today I would like to present you a little project that I thought was very interesting and inspiring to me, the Eagle Street Rooftop farm in New York City.

The farm is located on a factory roof next to the East River in Brooklyn with a nice view over the skyline of Manhatten and comprises 6.000 square feet, which is about 1.8 square kilomters. As part of it’s program during growing season organic produce can be bought at an on site farmers market and members of the organization deliver their produce by bike to participating restaurants. The  Eagle Street Rooftop Farm offers a volunteer program and apprenticeships and internships for students and everyone who is interested, futhermore they try to educate people about food with their farm classes.

Listen to Annie Novak, co-founder of the project talk about the Rooftop Farm and the importance of urban farming:

If you would like to get more insight, check out the website here.

This example got me thinking whether I know of any rooftop farms, but I couldn’t come up with any. Do you have cool examples of urban farming?

SH

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How to save the world by changing your diet

Today I would like to focus on food, on Veganism and Vegetarianism to be specific. There are many advantages and reasons for Vegansim and Vegetarianism that have convinced me years ago to change my diet, one of them is sustainability.

As some of you might know, the food consume of the human race is at it’s peak. Different studies have shown, that if we keep on consuming in this scale, by 2050 the amount of two more planets will be needed to feed everyone. As you can see: a big dilemma, unless we discover those two planets within the next 38 years.

Luckily, today Bridge was presented with the solution to this problem: The Dutch Weed Burger. A plant based burger with a very unconventional main ingredient: seaweed. This is what it looks like:

The Dutch Weed Burger

This short video is a trailer about the making of The Dutch Weed Burger and it’s two inventors:

You might wonder now: who are these two crazy Dutch people and how did you find them?

To “celebrate” the Dutch sustainability day, Lisette Kreischer, known for Veggie in Pumps and several cook books and her partner in crime, the film maker Mark Kulsdom, presented the concept of  their new veggie burger. The presentation was inspiring, entertaining and informative and actually convinced the non Vegetarian members of Bridge to try out this mysterious super burger. Conclusion: DELICIOUS!

The Bridge members enjoying The Dutch Weed Burger

If you would like to know more about  The Dutch Weed Burger or Lisette Kreischer you should check out these links:

www.dutchweedburger.com

www.lisettekreischer.com

Mark and Lisette are currently on tour through the Netherlands to promote, explain and illustrate the importance of sustainability in food and the advantages of vegetarianism and plant based diets. If you get the possibility you should try to see them, taste their burger and get inspired. Enjoy! SH

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