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Bubbleclub - distributing live cultures
 Posted on 31/05/2014 - 13:54
Idea Outline
Bubbleclub's aim is to spread free knowledge on how to cultivate live fermented cultures at home, including kombucha, kefir, sauerkraut, kimchi, tempeh and ginger beverages. We produce and distribute starter cultures and instructions for live foods.

The Challenge
In many of European urban areas, obesity is sharply on the rise. Knowledge about fermentation improves nutrition quality, self-sufficiency and fosters community interaction. Participants of urban farming projects and community gardens already produce fresh food for up to 6 months a year, an impact that can be improved by introducing fermentation techniques to gardeners and communities. Thankfully, fermentation is part of most food traditions allowing us to reconnect with our sometimes forgotten heritage. Our challenge is to make such traditions more accessible and enjoyable by connecting their physical reproducibility to the potential of the share economies in the digital dimension.

The Solution

Bubbleclub aims to be an on-line and on-site point of information and distribution about food fermentation, developing a participatory platform for citizens interested in improving the nutritional quality of food in their households and communities.

Fermentation extends the nutritional value of fresh food and vegetables. Micro-organisms already present in the healthy human gut, a crucial part of our immune system, transform and extend the nutritional value and storage of vegetables and beverages, making them more palatable and exciting.

The Bubbleclub will also generate reproducible fermentation starter kits for delivery across Europe from the newly generated nodes of fermentation knowledge.


Target group and social impact
Bubbleclub intends to produce multi-lingual and digitally replicable educational materials about food fermentation suitable for all ages: elementary school and high school biology students, adult participants at community centres and in gardens. Many foods that we already know and love are fermented; cheese, sauerkraut, pickles, kimchi, tempeh, vinegar, yoghurt, but also more obscure foods like kombucha and kefir. Already the younger generations are naturally participating in the new economies of sharing and remixing. Like open source, living cultures nurture an economy of abundance. The Bubbleclub speaks to local communities with a narrative that goes beyond food scarcity, cultivating a dimension of sharing towards the well-being its participants .




Competences of the applicant
Based in the Netherlands, Urbaniahoeve Social Design Lab for Urban Agriculture has been producing edible landscapes in the public space and fostering food culture with public cooking facilities since 2010. Museu da Crise is an international art project that explores the viability of translating domestic strategies and parallel economies present in contemporary society.


Video Link
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Social Category
  • Environment and Sustainability

  • Tecnology Category
  • Open Source

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    Food sovereignty makes technological sovereignty explicit to non-technical people: everybody can relate to food.

    In an increasingly urban and accelerated world, cooking becomes an endangered art, with devastating consequences: the concentration of production of food into an ever-diminishing number of agrobusiness hands creates terrifying imbalances: environmental, with the generalization of monoculture and the loss of biodiversity; social, with the destruction of communities from the direct threat on traditional agriculture; human, with the poisoning of water, loss of soil, and health issues generated by industrial food processing.