The Kick Off of Our Common Food takes place at Pakhuis de Zwijger (Amsterdam) on March 23th. Between 13.30 and 18.00 o’clock youth and professionals who are committed to sustainable food can meet with each other. Created teams devise solutions for different cases to the final presentation in October (leading up to World Food Day). Using articles, blogs and/or videos the teams keep their environment informed of the products/actions they have devised.
Brook Abboud designed Baked Potato Bean Bag, a food inspired creation that will bring a smile to your face. Handmade from organic cotton the chair comes with silk butter pillows. It’s extremely soft and comfortable.
Guest speaker at the Battle of the Cheetahs , Oogst 1000 Wonderland is a design for a self-sufficient farm, restaurant, hotel and amusement park for 1,000 people per day. Food for the restaurant comes from the central structure and directly adjacent fields. They combine fun with usefulness. Hotel guests are also the farmers, when you work, you can stay for free. Oogst 1000 does also has the worlds first toilets that are linked to a bio-gas energy system and were you actually get paid € 0.50 per visit.
The consultancy firm Ecofys leads a group of companies with the cultivation of seaweed on a ‘farm’ at sea, 10 km off the coast of Texel (Netherlands). The production serves as fish and animal food, or as fuel to generate energy. The test will show whether large-scale cultivation of biomass is possible. The first breeding is expected at end of June.
The Story of Sushi is a short movie created for Bamboo Sushi restaurant in Portland. It is about sustainability and overfishing and the restaurants philosophy on this. Watch the movie!
The winner of the Battle of the Cheetahs on the first of March is the ‘Too Good to Waste’ team. The team stimulates food producers to use almost expired fruits and vegetables from supermarkets. Food producers use this ‘waste’ to make juices and soup and extend shelf time after the transformation. Supermarkets don’t have to pay for their waste and the food producers are provided with cheap resources. Both can profile themselves as waste friendly.
Package design by Janneke Hoeben
The WaterBOB Emergency Drinking Water Storage turns un-purificated water into drinking water. A nice example for hotels to work sustainable! Watch the video for further explanation!
The Canadian company SYSTEMATEKS creates adjustable and personalized systems. For the Interior Design Show in Toronto they designed a modular Eco-Bar. The Eco-Bar consists of a grid with removable panels that can be adapted in racks, cabinets or (transparent) panels. The bar is also equipped with solar panels that provide power and it collects rainwater to watering the plants.
On the Spanish island of Lanzarote a restaurant found a sustainable way of grilling. The restaurant uses the heat of the sleeping volcano El Diablo, which gives a heat of 400 degrees celsius. Watch the website of Odditycentral for the video.
On March 3th and 4th the New York Vegetarian Food Festival will take place at The Pavilion Metrpolitan. This event is about healthy living, sustainability, vegetarianism and nutrition. Besides de present of vegetarians, vegans and people who (try) to eat healthy, a chain of restaurants and suppliers of vegetarian products are present. There will be also some musical performances.
We couldn’t find an immersive Christmas Light Maze in Europe yet, howevere correct us if we are wrong. But we love the idea, another fun read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
We have been sharing inspiration on our website since 2007, inspiration that we find in the hospitality industry or by online spotting of what our read more
The Kick Off of Our Common Food takes place at Pakhuis de Zwijger (Amsterdam) on March 23th. Between 13.30 and 18.00 o’clock youth and professionals who are committed to sustainable food can meet with each other. Created teams devise solutions for different cases to the final presentation in October (leading up to World Food Day). Using articles, blogs and/or videos the teams keep their environment informed of the products/actions they have devised.
Brook Abboud designed Baked Potato Bean Bag, a food inspired creation that will bring a smile to your face. Handmade from organic cotton the chair comes with silk butter pillows. It’s extremely soft and comfortable.
Guest speaker at the Battle of the Cheetahs , Oogst 1000 Wonderland is a design for a self-sufficient farm, restaurant, hotel and amusement park for 1,000 people per day. Food for the restaurant comes from the central structure and directly adjacent fields. They combine fun with usefulness. Hotel guests are also the farmers, when you work, you can stay for free. Oogst 1000 does also has the worlds first toilets that are linked to a bio-gas energy system and were you actually get paid € 0.50 per visit.
The consultancy firm Ecofys leads a group of companies with the cultivation of seaweed on a ‘farm’ at sea, 10 km off the coast of Texel (Netherlands). The production serves as fish and animal food, or as fuel to generate energy. The test will show whether large-scale cultivation of biomass is possible. The first breeding is expected at end of June.
The Story of Sushi is a short movie created for Bamboo Sushi restaurant in Portland. It is about sustainability and overfishing and the restaurants philosophy on this. Watch the movie!
The winner of the Battle of the Cheetahs on the first of March is the ‘Too Good to Waste’ team. The team stimulates food producers to use almost expired fruits and vegetables from supermarkets. Food producers use this ‘waste’ to make juices and soup and extend shelf time after the transformation. Supermarkets don’t have to pay for their waste and the food producers are provided with cheap resources. Both can profile themselves as waste friendly.
Package design by Janneke Hoeben
The WaterBOB Emergency Drinking Water Storage turns un-purificated water into drinking water. A nice example for hotels to work sustainable! Watch the video for further explanation!
The Canadian company SYSTEMATEKS creates adjustable and personalized systems. For the Interior Design Show in Toronto they designed a modular Eco-Bar. The Eco-Bar consists of a grid with removable panels that can be adapted in racks, cabinets or (transparent) panels. The bar is also equipped with solar panels that provide power and it collects rainwater to watering the plants.
On the Spanish island of Lanzarote a restaurant found a sustainable way of grilling. The restaurant uses the heat of the sleeping volcano El Diablo, which gives a heat of 400 degrees celsius. Watch the website of Odditycentral for the video.
On March 3th and 4th the New York Vegetarian Food Festival will take place at The Pavilion Metrpolitan. This event is about healthy living, sustainability, vegetarianism and nutrition. Besides de present of vegetarians, vegans and people who (try) to eat healthy, a chain of restaurants and suppliers of vegetarian products are present. There will be also some musical performances.
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