We rescue food, that would otherwise end up in the bin and make delicious meals out of it.
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We are Pilzling – we design and build urban farms, produce exotic edible mushrooms using coffee grounds, engineer controlled environment agricultural technologies and always try to take the concept of circular economy into account. Our core products are gourmet mushrooms such as lionsmane, oyster mushroom, shiitake and vegan patties and mushroom tinctures.
Since October 2020, we’ve harvested over 400 kg of gourmet mushrooms and diverted over 2.5 tonnes of food waste products from the landfill in our first farm. With our new and bigger farm, Pilzling 2.0, we plan on producing und reusing significantly higher amounts of mushrooms und food waste!
(c) Binh Tran
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Café Botanico was founded in 2013 as a garden-to-table restaurant, serving traditional Italian food using ingredients from its own urban permaculture garden. The organically certified garden is located in the middle of the downtown area Neukölln-Rixdorf in Berlin and produces 200 edible species of wild plants and heirloom vegetables in a food forest. It is open to guests and the public which allows customers and visitors to have direct access to natural food growing in the city itself.
Guests dining at the garden to table restaurant Cafe Botanico Berlin
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Albarakeh Wheat was founded in 2019 to restore local wheat production and promote food sovereignty. The project calls attention to unused urban spaces within the city by converting them into productive wheat fields and inviting families and schools within the city to work and participate in cultivating wheat, collective farming, building a relationship with grain farmers and reusing it as food from flour, groats and others. Since its first harvest in 2020, hundreds have joined the farming collective, which teaches people to cultivate wheat for an entire season.
By reclaiming urban land, Albarakeh Wheat is working towards making local wheat financially feasible for small-scale producers through connecting them with bakeries and restaurants. Their core product is specialised local whole weat flour, besides other wheat products such as jareesh and bakeeleh. The two founders work with a network of 20 farmers as well as 19 bakeries, restaurants, and retail stores.
Albarakeh Wheat is proud to have contributed to commercial bakeries producing and selling bread from local wheat – for the first time in Jordan’s history!
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We are the “Edible School” from Hellersdorf, a district in Berlin. The Edible School is a model project for holistic nutrition strategies in schools that integrates practical and theoretical educational offerings on the topic of balanced, healthy and sustainable nutrition into the classroom and everyday school life. The topics of nutrition and education are thought together at Caspar-David-Friedrich-Schule. Examples of this are: AGs, project days, student club work, events, planting the garden, and cooking and experimenting in the kitchen. The centerpiece is the school garden, which has been growing on the school grounds since 2014 and produces fresh food year-round. ; ; With the project “Networked Nutrition Education – from Elementary School to University”, the Edible School goes one step further. It is the hub for a network that promotes good nutrition in Hellersdorf. Together with the schools participating in the network, workshops, information events, project days, parents’ evenings, etc. take place in the living environment school, accompanied by specialists.
Our achievements:
The outdoor kitchen is a supplement to the teaching kitchen and is located in the immediate vicinity of the garden and the sports field. The teaching of the connection between growing and preparing food becomes even clearer here. In addition, the outdoor kitchen has a campfire site, so that on the one hand (after prior safety instruction) food can also be prepared by the fire and on the other hand, outdoor lessons are still possible at lower temperatures. Once a month, the market stall takes place in the schoolyard of the Caspar-David-Friedrich-School, offering free samples prepared with seasonal products from our school garden. The goal is to inform the students* about regional and seasonal products and at the same time to inspire them for different ways of preparation. The low-threshold and voluntary offer reach a large number of students who normally tend to close their minds to the topic of “healthy nutrition”.
Bee AG; In the AG led by a beekeeper, children learn about the history of bees and why bees are essential for our survival. Getting to know the beehive and the bees: what do bees do and why. Taking care of the beehives, making honey, handicrafts with the yields of the bees such as wax, propolis and much more under the guidance of a beekeeper.
denkhaus@foerderband.org
Alte Hellersdorfer Str. 7
Berlin, Germany
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We are initiating Norway’s first Community Supported Beekeeping (CSB) scheme! Our ambition is to build a community around sustainable beekeeping and honey production in Oslo.
We have been practicing urban beekeeping at Tak for Maten, an award winning rooftop farm at Greenhouse Oslo. Our bees feast on the abundant flowers present in Oslo’s urban landscape, such as Ekeberg, Botanical Gardens, and your gardens and balconies. Thanks to its unique and diverse composition, our honeydew city honey won the silver medal at 2020 NM i Honning!
Our approach to CSB is ‘co-design’. We are pioneering something new and unexplored, therefore we want to develop this initiative together with ‘you‘! We would like to hear your inputs to create a scheme that will be resilient and fun!
CSB rests on the same principles as Community Supported Agriculture (Andelslandbruk), whereby members sign up and pay in advance to become a shareholder of a bee hive, while the maintenance and care is given by the beekeepers. At the end of the season, honey is shared accordingly among the members of the hive.
Schweigaards gate 34C rooftop
Oslo
Norway
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