The Vertical Farm Beijing, crafted by Van Bergen Kolpa Architects, stands as a beacon of innovation and sustainability amidst Beijing’s urban landscape. Adorned with pleated glass facades that enfold the structure, it presents a striking image of modernity and functionality. Designed in collaboration with AgriGarden and the Chinese Academy of Agricultural Science (CAAS), this pioneering architectural marvel integrates vertical farming techniques with educational and research facilities. The multifaceted design not only provides an aesthetically pleasing appearance but also embodies practical solutions for urban horticulture. With a keen focus on sustainability, the building incorporates water reuse systems, passive heating strategies, and natural cooling methods, showcasing a holistic approach to addressing food production challenges in densely populated urban environments.

Spanning three floors and covering 3,500 square meters, the Vertical Farm Beijing serves as a dynamic hub for vertical cultivation methods and agricultural education. Visitors are guided through a captivating journey, witnessing the wonders of open-ground fruit trees, automated lettuce cultivation, and rooftop greenhouses flourishing under natural daylight. This innovative approach not only revolutionizes urban food production but also serves as a platform for knowledge dissemination and community engagement. By emphasizing resource efficiency and practical design elements, Van Bergen Kolpa Architects have set a precedent for sustainable urban development, highlighting the vital intersection between architecture, agriculture, and environmental stewardship in shaping the cities of tomorrow.

The concept of the food compost bin, known as Toggle, addresses the growing concern about food waste and its environmental impact. With the shift in eating habits, particularly the surge in food delivery services, our lifestyles have become more convenient but at the expense of generating substantial waste. Despite efforts to promote healthier food options and sustainable packaging, the overall reduction in waste remains a challenge. Toggle seeks to transform this scenario by turning not only uneaten meals but also their packaging into a valuable resource for plant growth. By combining both edible and inedible parts of delivered meals, Toggle employs a mix of “green” materials like food waste and “brown” materials such as paper, cardboard, or wood.

Toggle’s ingenious design involves a shredder to break down cardboard and wood into tiny particles and a grinder to process food waste. Through heating, the components are condensed, resulting in a homemade fertilizer resembling soil that can be utilized for indoor and outdoor plant cultivation. The device efficiently streamlines the composting process at home, eliminating the need to transport materials to recycling or composting centers. Despite the potentially messy nature of waste management, Toggle is aesthetically crafted to resemble a stylish and sophisticated can, integrating safety features for households with children. By seamlessly blending responsibility with convenience, Toggle encourages a more sustainable and eco-friendly lifestyle, ensuring that both personal well-being and environmental health are considered in daily choices.

In a delightful pursuit to encourage healthier eating habits among children, food artist Sarah Lescrauwaet-Beach has turned fresh fruits and vegetables into charming characters and creations. Recognizing the challenge that parents face in convincing kids to consume their greens, Lescrauwaet-Beach embarked on a creative journey, transforming these essential ingredients into animals, objects, and inspiring messages. Shared on her Instagram account, Edible Food Art For Kids, her delectable masterpieces not only captivate the taste buds but also serve as a visual feast. Lescrauwaet-Beach’s foray into the world of food art began in 2018 with a simple rabbit design, evolving into intricate collages that not only bring joy to her children but entice them to embrace a healthier diet. For the artist, the process of creating these edible artworks becomes a therapeutic way to unwind after work, with each design originating from events or ideas, guided by the vibrant colors of fresh fruits.

Staying true to her commitment to healthy living, Lescrauwaet-Beach exclusively employs fresh fruits and vegetables, complemented by seeds, nuts, and occasionally a hint of chocolate. Notably, her creations steer clear of mashed potatoes, pasta, food dye, or other additives. The artist’s dedication to using natural ingredients highlights the versatility of each component, as exemplified by her fondness for blueberries, which she creatively employs for eyes, skin, lines, and backgrounds in her artworks. From whimsical characters to intricate designs, her edible creations range in complexity, with some taking up to two hours to complete. Despite the challenges posed by interruptions from her two children, Lescrauwaet-Beach finds inspiration in various sources such as news, books, and online scrolling, aligning her art with her values and passions for healthy living and humanity. To stay updated on her delightful food art journey, enthusiasts can follow Edible Food Art For Kids on Instagram.

In the heart of East Austin, Texas, Nixta Taquería, owned by Edgar Rico and Sara Mardanbigi, has become a beacon of hope for the community, addressing the issue of food deserts through their participation in the Austin Free Fridge Program. The husband-and-wife duo tirelessly restocked an industrial fridge up to 20 times a day with fresh meals and groceries, extending their support to the vulnerable members of their community. Their generosity did not go unnoticed, and the community reciprocated in a time of need. Facing a challenging situation in August 2023 when the majority of their building had its power disconnected, Rico and Mardanbigi turned to social media to share their struggles. The community, grateful for the taquería’s contributions, rallied together and raised over $100,000 through a GoFundMe campaign to help the owners weather the storm. The success of the fundraiser showcased the resilience of Nixta Taquería and demonstrated the power of community support in overcoming adversities.

While the process of rebuilding the taquería continues, the owners express gratitude for the overwhelming support received during their time of crisis. The community’s generosity allowed them to keep their pantry stocked with non-perishables and paved the way for the restaurant’s eventual reopening. After three months of navigating bureaucratic hurdles, the city accepted the couple’s plan review, signaling a positive turn in their journey toward full recovery. As they embark on the next steps, including the reopening of their Free Fridge and the commencement of construction, the community eagerly anticipates the return of Nixta Taquería, celebrating the resilience of a business that has not only fed the community but also united it in times of need.

This next project invites the viewers into the lives of children all around the world, as it presents their everyday school meals. Cafeteria food is most popular in the US, where more than 32 million children serve this food at school, but countries such as Italy or Brazil have also adopted this model.

Cafeterias are the place that largely influences children’s eating habits, which can take both a positive and a negative turn. In fighting child obesity, a salad chain called Sweetgreen started a program in schools to educate children about healthy food and eating habits.
To provide more insight, they started a project in which cafeteria food around the world was photographed and then compared as a basis for the study.

Unfortunately, the US is well-behind other countries when providing healthy cafeteria food, and most of the items contain very few vegetables and a lot of processed ingredients.
For instance, in Italy, cafeteria meals usually feature fruits and vegetables, and in Greece, a side dish based on dairy accompanies almost every meal.
To learn more about each country in part, take a look at the photo series, as it is truly an eye-opening study that can help raise awareness of the flaws of the US public school system.

Italy

Local fish on a bed of arugula, pasta with tomato sauce, caprese salad, baguette and some grapes

Finland

Pea soup, beet salad, carrot salad, bread and pannakkau (dessert pancake) with fresh berries

France

Steak, carrots, green beans, cheese and fresh fruit

Brazil

Pork with mixed veggies, black beans and rice, salad, bread and baked plantains

Bad news for American consumers: It’s getting more expensive to dine out, and it’s getting more expensive to eat at home.

This past year has been hard for the entire world as the COVID-19 pandemic does not seem to come to an end. Besides restrictions and hardships endured by the globe’s population, a lot of goods have become more expensive, due to this global crisis.

A recent survey showed that Americans are paying more and more to dine out, but it is also becoming increasingly expensive to shop for groceries and cook at home.

In the past 12 months, restaurant prices have increased by 5.8%, according to the Bureau of Labor Statistics and such a large sudden increase did not happen since 1982.
The survey brought bad news for those who prefer home-cooking as well, as even though it previously was a cost-saver, grocery prices have jumped by 6.4% since last December.
The last such dramatic increase was back in December 2008. So far, it looks like consumers have accepted the increase in prices and they are still willing to pay a higher price just to be able to spend time at a restaurant.

Higher prices at the grocery store will likely stick around into next year. Major manufacturers like Kraft Heinz (KHC) and Mondelez (MDLZ) have said that they plan to hike prices for their retail customers in early 2022.

That’s all allowed companies to pull back on or eliminate discounts, because demand is strong and they don’t want to run out of their limited supplies.

Forget about the PRICE TAG. Now honesty based supermarket opens to help the vulnerable. The OzHarvest Market is Australia’s first ever rescued food supermarket, stocked with produce that has either been donated or would otherwise go to waste, but is perfectly edible. Based on a ‘take what you need, give if you can’ philosophy, our purpose is to make rescued food available to everyone, especially those who need it most. The OzHarvest Market is a pop up marketplace, which is part of The Addison Project, TOGA and Qualitas’ youth shelter housing project at The Addison Hotel on Anzac Parade in Kensington, Sydney. It will be open for as long as the site is available. Aim is to tackle hunger and eliminate waste… What do you think?

OzHarvest honestly box lets you pay little or nothing at all.

Donations supply supermarket instead of throwing food away…

 Ronni Kahn– Founder and CEO OZMarket, an Australian social entrepreneur.

Hours:
Mon to Fri 10am–2pm

ozharvest.org/market

Who would have thought you could find this self-sufficient beauty 15 minutes away from downtown Los Angeles? If you want to grow your own food and make sure that everything you put on the table is 100% healthy and free of any chemicals, take the example of this next L.A. based family. The Dervaes grows their own food and everything they consume in a year comes from their own household. The family owns a property of 1/10 acres where they grow over 400 species of plants, their own vegetables, poultry and they even have their own beehive. All their products are chemical free and green and their sustainable way of life is a great example to follow by everyone who wants to control what they are eating. Growing your own food also means saving a lot of money and the Dervaes managed to earn over $20000 last year. Take a look at the following video to find out more about this healthy family and tips on how to follow in their footsteps.

Salt isn’t just for your food. Yes, many people use it to flavor their dinner, but there are plenty ways that salt can come to help you. Salt comes in very handy for a bunch of reasons:
1. You can pour salt over a dropped egg on the floor, and after a while, you can clean it right up. No mess whatsoever.
2. Remove stains easier from hankies after soaking them in some water sprinkled with salt.
3. Keep those pesky ants away from your counters or shelves by scatter some salt on them.
4. Descaling a fish is easier if you soak the fish in salt water.
5. The saltshaker will let your salt fall easier, if you put a few grains of rice in it.
6. Green salads can be stopped from wilting by adding salt to them.
7. With a glass of water test to see if fresh eggs are as fresh as they are advertised. Place in a cup of salt water and if they sink, they’re ok, if they float, trash them.
8. Keep eggs in their shells when boiling, by adding some salt to your water.
9. Fluff-up your egg whites with a tiny pinch of salt when beating up.
10. Remove wrinkles from your apples by soaking them in a mildly salted water solution.
11. Don’t ever have your pancakes stuck again on the griddle with rubbing some salt on it first.
12. Toothbrushes will last longer if you soak them, before using for the first time, in some salt water.
13. Cleaning your discolored coffee pot is so easy when sprinkling some salt.
14. Whiten your bathroom by mixing salt with turpentine in a special formula to use when cleaning the toilet bowl or bathtub.