Athena Lamberis

Inspiring Food Projects: Eco-Innovations

In Recipe on August 12, 2013 at 14:07

The more we think about innovative projects, the more we have to learn from nature.  These food projects use what our planet already has to offer and supports inspiring and positive thinking for world.

  1. Cardboard to Caviar Project (the ABLE project)
  2. Sahara Forest Project 
  3. Veta La Palma
  4. Incredible Edible Todmorden

Cardboard to Caviar

 After watching a talk from Michael Pawlyn, I was inspired by the way we can create fascinating closed loop recycling systems that mimic nature and provide opportunities for re-thinking our world. Eco-Innovation at it’s best.

 What are closed loop recycling systems?  It is when we take waste products and uses those as fuel or a provision for the next stage in the system/cycle.  As nature does, the closed loop system is interconnected with energy source paths that essentially trace back to solar energy as the primary producer.  It is a way of thinking to tackle various waste management problems and turn them into a lucrative schemes.

 Known as the Cardboard to Caviar Project , Graham Wiles, manager of The Green Business Network coordinated a closed loop system (also known as cradle to cradle) from a common waste product (cardboard boxes) and turned it into a high value end product (caviar), which is then sold back to the original producer of waste (restaurants). 

 

How it works:

  1. The restaurant pays Mr Wiles to take away their cardboard boxes, which he then shreds.
  2. The Stables pay Mr Wiles to provide them with horse bedding, ideally shredded cardboard.
  3. The Stables then pays Mr Wiles to take away the spent horse bedding, which he then feeds to worms to compost.
  4. The worms are then fed to sturgeon, which produce caviar. This is the most expensive stage in the cycle.
  5. The restaurant then pays Mr Wiles for his high end caviar, and also to take away their cardboard boxes…

Source and More here: http://algalbiomass.weebly.com 

http://www.incredible-edible-wakefield.co.uk/index.cgi?page=46&div=43

 

Sahara Forest Project 

 

Image

pic from Exploration Architecture

  The planned project would use solar power to evaporate salt water, generating cool air and pure water thereby allowing food to be grown. 

 The installations of solar power mirrors and greenhouses would turn deserts into lush patches of vegetation, according to its designers, and without the need to dig wells for fresh water.

Plants cannot grow in deserts because of the extreme temperatures and lack of nutrients and water. Charlie Paton, one of the Sahara Forest team and the inventor of the seawater greenhouse concept, said his technology was a proven way to transform arid environments.

 

Source: http://www.seawatergreenhouse.com/

http://en.wikipedia.org/wiki/Sahara_Forest_Project

source: http://www.theguardian.com/environment/2008/sep/02/alternativeenergy.solarpower

 

 Veta La Palma

Image

Extensive aquaculture benefits birdlife. Source: Herminio Muñiz

 

  An Aquaculture Farm that is home to over 200 species of migratory birds and produces tons of sea bass, red mullet and shrimp that are fed on the biodiversity of the environment.  Once barren land, valley, Veta La Palma produces fish that are not fed by farmers, but rather grown organically on the nutrients of the natural ecosystem that has been restored.  Many fish farms are fed from the waste of other food industries, like poultry.  This one relies on nature’s system.

  

 

 Incredible Edible Todmorden

 http://www.ecoagriculture.org/case_study.php?id=77

Sustainable food, Sustainable education, Sustainable learning. The town of Todmorden and their incredible edible aim has created locally grown food in city soil, in water and builds cross curriculum links for people to be connected by the one thing we have in common: food.

http://www.incredible-edible-todmorden.co.uk/links

http://www.incredible-edible-todmorden.co.uk/

http://www.incredibleedibleaquagarden.co.uk/

 

  All these projects motivate forward thinking to a better and more innovative world. 

  For more food topics like this visit the Facebook page: The Culinary Linguist.

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