Alice Waters, owner of the restaurant in Berkley California, released an subscription (Farm baby) especially for babies. Fresh seasonal ingredients from farms are made into delicious snacks to satisfy their hunger. The jars in which they are processed are also environmentally friendly.
Corker sells a kit with push pins that can be punctured in wine / champagne corks, creating little creatures. With the kit a cork can be made into a monkey, deer, buffalo, boar, rabbit or a crow. Fun to make with kids!
Halfsies is a social initiative, offering restaurant visitors a choice that provides a healthier meal portion. They also reduce food waste and supports the fight against hunger. Now Halfsies starts a pilot with local restaurants for participation in it’s program. This spring they start in Austin, Texas and New York City. Watch the video for an explanation behind Halfsies.
Lucie Thibault and Thomas Zimmerman, of the French Zimd And Zou created, with a wink to the future, a composition of paper called “The Future of Food”. This is specially designed and created as part of the Icon magazine cover. Creative and colorful!
In china they have build a 3 star, 170,000 square foot, 30 story, fully sustainable hotel in only 15 days. See the movie for the total building process. Is this the future of (hotel) architecture?
Rotterdam creates the first rooftop farm in the area. It is located on the roof of an office complex at the Schiekade. The walking bridge to the farm land is financed by crowdfunding. See the rooftop farm here.
The brand Tide created an eco friendly shopping bag wich you can write your shopping list on. The bag is washable so reusable.
AQUA DiViNA, a Dutch company is selling bottles of seawater, which is taken from the Oosterschelde. The water is not for consumption, but to use for the cooking of mussels, or other seafood and fish. The seawater will add the ‘real’ salty taste into different dishes. A liter of seawater costs approximately 1 euro.
Montreal-based firms Aedifica (architecture) and muvbox have teamed up to bring ‘snackbox’, a shipping container turned modern canteen, to new york’s times square. Created for restauranteur Jonathan Morr, the movable venue sells iconic new york street food with a gourmet flair. Located on a section of broadway with no vehicular traffic but many pedestrians, Morr needed a compact structure that would fit into the limited space, yet still stand out amidst the visually saturated area. Watch here another movie about a container.
Starbucks recycled shipping containers to a Starbucks coffee shop in Tukwila, Washington. Starbucks used in total four shipping containers to build the coffee shop, it is decorated in the style that people would expect from Starbucks. The coffee shop is a initiative from Starbucks to stimulate the use of green buildings and environmental design in the retail. Another keen example of container upcycling.
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
Alice Waters, owner of the restaurant in Berkley California, released an subscription (Farm baby) especially for babies. Fresh seasonal ingredients from farms are made into delicious snacks to satisfy their hunger. The jars in which they are processed are also environmentally friendly.
Corker sells a kit with push pins that can be punctured in wine / champagne corks, creating little creatures. With the kit a cork can be made into a monkey, deer, buffalo, boar, rabbit or a crow. Fun to make with kids!
Halfsies is a social initiative, offering restaurant visitors a choice that provides a healthier meal portion. They also reduce food waste and supports the fight against hunger. Now Halfsies starts a pilot with local restaurants for participation in it’s program. This spring they start in Austin, Texas and New York City. Watch the video for an explanation behind Halfsies.
Lucie Thibault and Thomas Zimmerman, of the French Zimd And Zou created, with a wink to the future, a composition of paper called “The Future of Food”. This is specially designed and created as part of the Icon magazine cover. Creative and colorful!
In china they have build a 3 star, 170,000 square foot, 30 story, fully sustainable hotel in only 15 days. See the movie for the total building process. Is this the future of (hotel) architecture?
Rotterdam creates the first rooftop farm in the area. It is located on the roof of an office complex at the Schiekade. The walking bridge to the farm land is financed by crowdfunding. See the rooftop farm here.
The brand Tide created an eco friendly shopping bag wich you can write your shopping list on. The bag is washable so reusable.
AQUA DiViNA, a Dutch company is selling bottles of seawater, which is taken from the Oosterschelde. The water is not for consumption, but to use for the cooking of mussels, or other seafood and fish. The seawater will add the ‘real’ salty taste into different dishes. A liter of seawater costs approximately 1 euro.
Montreal-based firms Aedifica (architecture) and muvbox have teamed up to bring ‘snackbox’, a shipping container turned modern canteen, to new york’s times square. Created for restauranteur Jonathan Morr, the movable venue sells iconic new york street food with a gourmet flair. Located on a section of broadway with no vehicular traffic but many pedestrians, Morr needed a compact structure that would fit into the limited space, yet still stand out amidst the visually saturated area. Watch here another movie about a container.
Starbucks recycled shipping containers to a Starbucks coffee shop in Tukwila, Washington. Starbucks used in total four shipping containers to build the coffee shop, it is decorated in the style that people would expect from Starbucks. The coffee shop is a initiative from Starbucks to stimulate the use of green buildings and environmental design in the retail. Another keen example of container upcycling.
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