Home » Posts tagged 'food resilience'
Tag Archives: food resilience
Our current food reality is highly difficient and needs revision in order to provide resilience of our health and continuity as a species. Life science shows that we do not just eat proteins, vitamins and carbonhydrates. We eat molecular and energetic information which is processed into our own living system.
With this information we need to review our nutritious means. Decades of tests with food in different environments show that food which appears the same has totally different nutritious values, depending on the type of environment it grew in. Experiments with biophotonic equipment in relation with effective soil base management and coherence among species has delivered very positive results.
With FRE2SH we intend to create communities of people that begin to rely entirely on the type of food that we produce together in our food resilience programs. We wish to see if we can show health and vitality improvements. This is important to reduce our dependence on health care and the related costs that tend to become unsustainably and exponentially high. It is also important to improve the wellness, engagement and productivity of our communities within a general sense of quality of life.
During DDW2017 (Dutch Design Week 2017) in Eindhoven we had the opportunity to open the doors of our food resilience initiative, referred to as the FRE2SH cooperative (Food, Recreation, Energy, Education, Sustainocracy, Health).
Over 4500 visitors came to see the FRE2SH ecosystem in which various businesses connect to share food responsibilities in town. Such partners are forming a community relationship between city food production, consumption and food processing activities.
Currently FRE2SH provides different types of herbs, lettuce, flowers, mealworms, oyster mushrooms, water Kefir, trout…
Some of these products are processed into salades, soups, brownies, hamburgers, etc.
There is a zero waste policy in which solutions are designed to reuse all nutrients in the chain. Also residues like plastic, coffee, etc are reused. Transportation is done on foot or by bicycle to avoid air pollution.
The STIR sustainocratic cooperative in Eindhoven for Food Securities in city populations, FRE2SH, is uniquely exposing itself through presentations, workshops and food trials during the entire Dutch Design Week 2017 (October 21st till 29th). We show our wurm and mushroom productions, aquaponics, the FRE2SH phylosophy and partnerships with permaculture in and around town. Also our restaurant and neighboorhood food engagement programs are being presented as well as food innovations and our intentions for the future.
Come and see us, participate and engage:
Veemgebouw – Strijp-S – Eindhoven – 5th floor