Food Tech 3.0 x Fab Lab Barcelona
  • Meet Food Tech 3.0
    • 📚Food Tech 3.0 Gitbook
    • 🥕Context: FoodSHIFT2030
    • 🍋Our Food Tech Vision: Food Tech 3.0
    • 🤖History: Food & Fab Lab Barcelona
    • ❔Why & how: food tech in Fab Labs, makerspaces and Fab Cities
    • 🔀Beyond Tech: New attitudes & approaches to reach the (food) paradigm shift
      • Ego to Eco
      • Our food paradigm shift
  • Our Food Tech 3.0 Journey
    • Overview
    • 🔎Identifying
      • Learnings, challenges & limitations
    • 🌳Maturing
      • Outcomes & Outputs
      • Learnings, challenges & limitations
  • 🤲Combining
    • Combining in practice
    • Learnings, challenges & limitations
  • ↔️Scaling
    • Scaling Out (not up)
    • Hamburg
    • Milan
    • Paris
    • Learnings, challenges & limitations
  • exploring the tracks: innovator tools & approaches
    • Overview
    • Meet the Food Tech 3.0 Innovators
    • 🤝Community
      • What is a community & how do they function?
      • Facilitating Collaboration: A Conversation with AbonoKM0
      • Tools & Resources
    • 🔨Technology
      • What is food technology & how does it function?
      • Mobilizing Citizen Engagement through Digital Platforms
      • Tools & resources
    • 💼Business
      • Tools & Resources
  • What's Next
    • 🔮A collective vision
    • 🌆Food system interventions: Opportunities & challenges
    • ⚡Call to action
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  1. Combining

Combining in practice

In this section, we explore effective examples of combining both within the Food Tech 3.0 project and beyond

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Last updated 1 year ago

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What does combining look like in practice?

There are several examples of synergies and collaborations involving the Food Tech 3.0 community both within and beyond the scope the project. These collaborations help to multiple the impact that initiatives have. At the same time, these instances of combining contribute to creating a more resilient local food system and a more distributed global system.

POWAR, the Fab network, and schools in Lisboa

Another collaboration that took place within the framework of the FOODSHIFT 2030 project was between the innovator (creator of ), Fablab Benfica, FabSchools (a STEAM education project through digital fabrication of which POWAR is part), and the Polytechnic of Lisbon.

Within this collaboration, a 4-hour workshop was developed for educators from different projects, schools, and institutions in Portugal, to teach them how to build a Smart Garden using 's WIO terminal. This device has been a great evolution for the POWAR weather simulator, as it is now the new brain of the box. Thanks to its connectivity, ease of use, color display and connectivity of Grove sensors and actuators, the WIO terminal has made it easier to use the box, particularly when it comes to measuring and displaying environmental values. This enables community members to build a smart gardening system to automate some of the processes of plant care. you can find the documentation on Gitbook and Hackter.io so you can replicate this system at your home or school.

Naifactory, local actors, and installations in Barcelona

Domingo Club workshops

Aquapioneers

Collaboration in Barcelona's 2030 Sustainable Food Strategy

Some extra examples of effective combining in the Food Tech 3.0 community

  • Vilagreens & Green in Blue (innovator & advisory board) collaborated on a local farmer's market

  • Ma! Condimentos Vivos de Asia, Vilagreens, & LEKA (innovators & advisory board) teamed up to create unique dishes for the FoodSHIFT2030 Stakeholder conference

  • Gaia Espirulina & Tetuán Alimenta with Labs Bibliotecarios in Madrid (innovator & external) united to develop Gaia Espirulina's pilot project in a local community garden

  • Tectum Gardens & Madrid and Barcelona rooftops (innovator & externals) together found areas to pilot Tectum Gardens

  • SoloAceite & small-scale producers in Galicia (innovator & externals) formed an association of organic and high quality extra-virgin olive oil producers

Another interesting collaboration was the one between innovators Silvana Catazine and Josean Vilar founders of and Doris Boira of the @cooperativa La Fàbrica that put in contact the community kitchen of managed by and the women's association to train them in the production of biomaterials.

Naifactory has also collaborated with the in a commitment to sustainability by designing ephemeral signage 100% recyclable based on biomaterials and free of ink. The proposal comes from the , winner of the proactive city 2021 of BiT Habitat in the field of ephemeral graphic communication. CÍBICO is an innovative technological system in the field of sustainable ephemeral graphic communication based on digital fabrication, the use of organic waste and social labor. Its objective is to introduce biomaterials as an alternative to plastics and thus eliminate the waste of ephemeral architecture in events and fairs.

and , founders of , a social initiative that promotes fermented plant proteins and builds tools through digital fabrication, collaborate with , a decentralized project and self-managed community with its main node in Barcelona. The Domingo Club duo gives workshops to the community with the aim of promoting the practice and benefits of fermentation and the power of mushrooms. Consuming mushrooms improves immune function and mental health and at the same time improves the management of natural resources by fighting against intensive livestock and agriculture.

Domingo Club is currently organizing workshops for the community with the collaboration of (makerspaces open for public use) to promote digital fabrication of the fermenter. The fermenter files are open source and you can find them .

Another good example of collaborations and synergies is what happened between the startup , and . Together they created a collaborative workshop and manufactured one of the open source (you can find the files in the link above).

Aquapioneers was born from a project realized by , during his time in and , now founder of and part of the Food Tech 3.0 advisory board. The objective of Aquapioneers is to promote aquaponics as a sustainable farming method through workshops and lectures.

It is also worth mentioning that several collaborations are occurring at the Barcelona city level thanks to the elaboration of . Notably, the city council is continuing to support , a space for participation, public-private collaboration, and joint action between institutions and organizations to make the current food system healthier and more sustainable.

🤲
Naifactory Lab
Casal Ca l'Isidret
@taulaeixpereiv
@tresorsdedona
Disseny Hub of Barcelona
CÍBICO project
Maud Bausier
Antoine Jaunard
Domingo Club
AKASHA Hub
Barcelona's Ateneus de Fabricaciò
here
Aquapioneers
FabLab Luxembourg,
Engineers Without Borders
Aquapioneers Kit
Guillaume Tessyer
Fab Academy,
Loïc Le Goueff
Green in Blue
Barcelona's 2030 Sustainable Food Strategy
Agropolis
Pablo Zuloaga Betancourt
POWAR
Seeed Studio
Here
Domingo Club had the opportunity to participate in in Vevey Switzerland. There, they brought their knowledge to festival goers, fermenting tempeh together.
Food Culture Days
An Aquapioneers installation in Valldaura Labs in Collserola Park in Barcelona.
POWAR demonstrating a similar workshop for teachers in emerging technologies of digital fabrication, in the Florida Lab de l'Hospitalet that the POWAR team helped build last year.
Barcelona was the 2021 World Capital of Sustainable Food. As part of this project, over 90 projects and 200 activities relating to sustainable food were promoted, in collaboration with farmers, associations, businesses, the world of science and local authorities. This video recaps the events and milestones in the city.
The Naifactory Lab team meets with Tresor de Dona, where they to talked about the issues that concern us, shared ideas and trained them in the production of biomaterials.