It's meant everything to be supported by the GFN'ers not least because it propelled me to greater achievements (and Super Kitchen is only beginning...) but also it bolstered me with a rock solid belief that what I was doing was good stuff.
Warbling about Sustainable Food
Eating good food is one of the most humbling and satisfying experience of being alive. The Agricultural revolution changed the way humans ate. It powered our explosive development and growth. But right now at nearly 7 billion people, we have a food system which is weak, vulnerable, global, largely dependent on oil and increasingly being fiddled with in a dark industrial way. Let's make it better.
We wanted to share with you a blog post from the Founder of Secret Kitchen Cafe, Marsha Smith who we're collaborating with at our first hack. This is what being a part of Good for Nothing means to her.
As part of the first Brighton Good for Nothing gig, two brothers from the Espresso Mushroom Company enlisted some GFN community awesomeness to tackle a challenge or two! Espresso Mushroom started in January 2012 after discovering one could upcycle used coffee grounds to grow delicious oyster mushrooms...yum!
Farmigo is opening a farmer’s market platform today which connects farmers with local communities to make procuring fresh, seasonal, local products as easy as possible.
Founder Benzi Ronen says:_ “It isn’t that we need a shift in the industrial food system, we need to create a new food system based on different principles, and that alternative system needs infrastructure. We are already seeing an uptick in the number of local farms and CSA programs and the younger generation is getting back to farming. Now is the perfect time to introduce the consumer side to make eating farm fresh food more convenient.”_
Powerful video about Unreasonable entrepreneur Jamila, who is the C.E.O andco-founder of M-Farm. MFarm gives farmers transparent market priceinformation, aggregates their farm input needs and creates market linkagesto create justice and drive growth in East Africa.
Panera have opened a series of non-profit donation-based cafes, the first one opening in Clayton, Missouri in 2010. Panera CEO Ronald Shaich said about 20 percent of his free café's customers leave more money than the suggested donation, while 20 percent pay less. What's more, some of the people who can't afford to pay for their meals have volunteered to work at the restaurant, thus helping cut costs in the only way they can.
Casserole Club helps people share extra portions of home cooked food with others in their local community who might not always be able to cook for themselves. Casserole helps those who are offline to order meals, connect and pair up with local people through phone and text.
Micro brewers, bakers and textile makers are setting up in cities all over the country to offer a handcrafted alternative to bland, mass-produced goods. Some are even growing their own raw materials in nearby gardens and allotments to create products that are super-local from the ground up. A couple of inspiring examples are Brockwell Bake and Brixton Beer Company.
Loved coming across this Suffolk based challenge on a recent jaunt to the wilds of England; in short, the challenge is to: "...eat only food that has been produced and processed within a 30 mile radius of the centre of Ipswich – for 30 whole days.".
It felt like a real success - many of the local pubs and restaurants were carrying these flyers - would be great to see this rolled out as policy...
We're pretty big fans of local food, and start-ups; so it's great to see the concept of kitchen incubators coming to London. In their words: "helping the city’s most original and promising first-time food entrepreneurs get started". Delicious.