Worms composing the surplus food
An American, organic oriented restaurant, keeps two hundred worms in the basement to compost the surplus food. Odorless and the restaurant owner wants to sell the compost.
An American, organic oriented restaurant, keeps two hundred worms in the basement to compost the surplus food. Odorless and the restaurant owner wants to sell the compost.
What can you do to let people recycle their cans faster? This is partly a slot machine. Your empty can is the token to play. As soon as the can is crushed, the game starts playing. With a little luck you will win a cold full can.
Designer Julien Muller made the Coca-Cola bottles, which are more environmentally friendly than regular bottles. One for every taste.
An entrepreneur from London, gathers grapes from people in the region, and then makes wine out of it. In return, these people get six bottles of wine and are kept informed about news from the company.
Usefull, patented and reusable (thus sustainable) carrying system for cups and glassware. Upon request with logo. Ideal for events, festivals and parties.
When you get an article in Vogue magazine long before the opening in June, then your expected to become a very trendy burger bar in New York. The name is Burger & Barrel and the bar belongs to the owner of Lure Fishbar. Menu: from luxury light burgers to the classic burgers and many salads.
After Jamie Oliver and Gordon Ramsay, the British TV cook Nigella Lawson now also has her own iPhone application. For € 5.99 you get 70 (English speaking) recipes, quick and easy to prepare.
The Top Chef Tour 2010 will visit 21 cities in the US. At each stop there is the possibility to meet the top chef of the moment and to taste his famous food. Based on the television show Top Chef.
Crown Plaza Hotel in Copenhagen offers it’s guests a free meal ticket of € 26.00, when they will generate electricity for 15 minutes on a hometrainer. This way the hotel wants to limit it’s carbonfootprint.
Mildly alcoholic (6.5%) and sparkling drink with natural flavors of nectarine for the trendy wine consumer. The drink is developed by Grégoire Chaix, wine producer and owner of “Bar du Port” in Saint Tropez. The bottle was designed by Christophe Pillet who has also designed the interior of the “Bar du Port”.
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
An American, organic oriented restaurant, keeps two hundred worms in the basement to compost the surplus food. Odorless and the restaurant owner wants to sell the compost.
What can you do to let people recycle their cans faster? This is partly a slot machine. Your empty can is the token to play. As soon as the can is crushed, the game starts playing. With a little luck you will win a cold full can.
Designer Julien Muller made the Coca-Cola bottles, which are more environmentally friendly than regular bottles. One for every taste.
An entrepreneur from London, gathers grapes from people in the region, and then makes wine out of it. In return, these people get six bottles of wine and are kept informed about news from the company.
Usefull, patented and reusable (thus sustainable) carrying system for cups and glassware. Upon request with logo. Ideal for events, festivals and parties.
When you get an article in Vogue magazine long before the opening in June, then your expected to become a very trendy burger bar in New York. The name is Burger & Barrel and the bar belongs to the owner of Lure Fishbar. Menu: from luxury light burgers to the classic burgers and many salads.
After Jamie Oliver and Gordon Ramsay, the British TV cook Nigella Lawson now also has her own iPhone application. For € 5.99 you get 70 (English speaking) recipes, quick and easy to prepare.
The Top Chef Tour 2010 will visit 21 cities in the US. At each stop there is the possibility to meet the top chef of the moment and to taste his famous food. Based on the television show Top Chef.
Crown Plaza Hotel in Copenhagen offers it’s guests a free meal ticket of € 26.00, when they will generate electricity for 15 minutes on a hometrainer. This way the hotel wants to limit it’s carbonfootprint.
Mildly alcoholic (6.5%) and sparkling drink with natural flavors of nectarine for the trendy wine consumer. The drink is developed by Grégoire Chaix, wine producer and owner of “Bar du Port” in Saint Tropez. The bottle was designed by Christophe Pillet who has also designed the interior of the “Bar du Port”.
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