Join the Lab

You can become apart of the lab by either applying for our 12 week Research Residency programme or joining as a member
Research Residency Lab Membership

Green Lab Residents

Silly Greens &

Silly Greens

Silly Greens was founded by Edward Hall a little over a year ago and he moved into the lab to perfect growing his microgreens.

Silly Greens ethos is simple, helping people to access and grow their own microgreens, allowing them to dress up any home cooked meal. With their handy delivery system, they are packed in a box small enough to fit through your letter box, they can be delivered straight to your door weekly, bi-weekly, monthly or every 6 months to provide a hassle free and easy way for you to grow at home.

The Urban Researcher

The Urban Researcher

Edward Hill is a researcher in science communication, focusing specifically in the field of urban ecology and human relationships with the natural world in cities. His aims are to help build greater empathy and understanding of the natural world. He also works as a researcher for businesses within the AgroTech industry.

Ed is currently working on multiple projects including building hydroponic systems for open design, researching the farming and use of mushrooms – as edibles, to create material and to dispose of waste & looking into Air Quality and the importance of science communication to highlight this issue.

Jon Katona

Jon Katona

Jon Katona is our resident Kombucha specialist.

After brewing his fermented tea in the lab for 6 months, perfecting his method and flavourings he launched Kompassion and took his booch to market. You can find his booch bicycle bars at farmers markets across the city most weekends.

He also runs workshops for others to learn the art of brewing this ancient tea and raise awarness of the importance of fermented foods in our diet, playing a big role in our gut health.

Ana Jaramillo

Ana Jaramillo

Ana Jaramillo is leading our project ‘Tasty Natives’ with Grow Wild UK and Kew Gardens. The focus is on community engagement, encouraging people to get more involved with native edible species in the UK and raise awareness of where their food comes from.

Ana will be running a series of workshops and events to discover exactly what we can grow here and how to incorporate these foods into wonderful recipes. The project will culminate in a crowd sourced digital recipe and guide book highlighting how to utilise these easily grown natives.

Ana’s background is sustainable environmental management and she is also the volunteer program coordinator here at the lab.

Anoushka Cole - Project Fish

Anoushka Cole

Anoushka is a designer, maker and material researcher. With a focus on slow design she crafts materials from wasted resources with a view to question our concept of value.

Continuing her work with Project Fish she has set up a tannery in the lab, turning wasted fish skin to leather.

She is also working on a collaborative project with Green Lab resident Pauline Roques producing natural dyes. By both growing dye plants in the lab and collecting vegetable waste they are creating natural pigments to dye textiles.

Paige Perillat Piratoine

Paige Perillat Piratoine

Paige’s area of focus is growing urban fabric. By exploring projects in biomaterials, urban agriculture and circular design, she delves into experiments that have the potential to foster a new urban reality.

Her ambition is that one day cities will be made of organic or living materials. She envisions urban-ecologies of harvest-able landscapes and breathing infrastructure.

For her residency at Green Lab she is focusing on growing cordyceps militaris fungus on spent brewery grain. With the hope to demonstrate the feasibility of an urban biocycle: turning organic waste into a London based micro-medicinal mushroom farm.

Hannah Cameron

Hannah Cameron

Hannah Cameron is a designer-maker. She initially trained as a landscape architect before falling in love with 3D printing and now she runs workshops, inductions and events around rapid prototyping, mostly at Eagle Labs.

She regularly does stand up comedy and is taking a show to Edinburgh Fringe Festival this year entirely about 3D printing!

Hannah is working with Green Lab to build a printer that will print in moss, algae or mushrooms; whichever Ande eventually decides on.

Satya Narayan

Satya Narayan

Greenshoots Aquaponics is a commercial urban vertical farm concept by Green Lab resident Satya Narayan based in our Wetlab.

The aim is to profitably grow healthy, chemical free and locally grown produce – salad greens, micro-greens and shoots – round the year in enclosed spaces.

The farm is based on a sustainable and resource friendly model of recirculating Aquaculture and hydroponics (aquaponics) that uses fish waste as natural fertilizer for growing plants indoors under LED lighting (using renewable energy to reduce carbon footprint) that grows healthy, fresh, natural and chemical free produce in urban areas, close to the point of consumption.

Gut Face

Gut Face

Gut Face moved into the Lab to continue developing their fermentation vessel ‘The Brinery’ whilst they were taking part in the Design Councils Spark programme.

Ahreum Jung, Marie Tricaud and Bassam Huneidi met when they were studying Innovation Design & Engineering at the RCA and Imperial College. They want to bring fermentation back to being an everyday part of our lives and way to preserve food, celebrating the multitude of positive benefits that it brings.

Pairing their handy vessel with a digital guide that delivers a centralised service using machine learning to track the user’s ferment over time and suggest new recipes based on their preferences they are combining an ancient process with the technology we have all come to rely on to carry out our daily tasks.

George Haworth

George Haworth

George Haworth is a maker/coder/electrical contractor/wannabe polymath. His focus is on developing reliable, cost effective and elegant automation and monitoring solutions for growing systems.

He is currently designing an automated fish feeder for an aquaponics system that integrates with standard plumbing pipes. By clearly documenting the steps required to automate and monitor growing systems he will be providing a publicly available guide that anyone can apply to their own system regardless of their level of technical expertise.

By providing accessible automation and monitoring solutions he hopes to persuade those potential growers who think they are too busy/distracted/forgetful/lazy to get started. In the future George would like to apply the knowledge and skills that he is acquiring in his work at the Green Lab in providing system design for commercial scale sustainable farming operations.

Helene Schulze

Helene Schulze

Helene is a writer and editor on food, agriculture and social justice. Currently she is coordinator at ARC2020, editor of a book on grassroots agroecology projects and co-director of the London Freedom Seed Bank.

Her work focuses on seed sovereignty, agroecology, (urban) food justice, experimental and participatory policymaking and art-science collaborations for expanding the reach and potential of the food movement.

Helene is spending time in the Lab to help write a book on the Green Lab experience and concept.




Algaceuticals sustainably produce oils and chemicals from microalgae at a scale that is more cost effective than any alternative. There microalgae derived chemicals have a wide number of applications including dietary supplements, medical treatments, industrial pigments & skin care. Using state of the art technology they can reliably scale for industrial production.

They form part of the UCL research initiative and a small team have been occupying our wetlab to continue research and development for microalgae.

Whilst building a profitable company they have also been creating an Algae Wiki, a database to share the research and knowledge they have developed and to act as a tool for others wanting to find their own micro-algae derived chemicals, creating an open-source branch of the company.

Green Lab Alumni

Bethan Wolfenden & Philipp Boeing &

Bento Bio

Bento Lab is a DNA analysis laboratory kit created by Bethan Wolfenden and Philipp Boeing of Bento Bio. Bento Lab is the first affordable DNA analysis kit available to both those working in the field but also schools for education purposes and the inquisitive minds.

Whilst residents of the lab they were working with their small team on getting their first product to market. Having successfully raised £152,000 on kickstarter they were in the process of completing their first production run and had successfully completed beta testing.

Bento Lab represents the importance of citizen science and accessibility for not just those already working in the field. With the dream of taking a portable DNA analysis lab anywhere, the journey to transparency and citizens gaining an element of control run’s true to Green Lab’s ethos.

Entocycle &


Entocycle were the first start up to join Green Lab back at the beginning of our journey. They took space in our downstairs Wet Lab where they began work to build the first fully automated black soldier fly farm.

Founded by Keiran Whitaker the team grew from 3 to 16 people during their time here.

They are still continuing their journey developing an innovative feed company – creating an advanced and sustainable system using black soldier flies to transform organic waste from farmers, food processors and wholesalers into multiple valuable products, surpassing current waste processing alternatives.

Lorenzo Barbasetti Di Prun

Lorenzo Barbasetti di Prun

Lorenzo is a chef and founder of Prometheus Lab, an open food lab developing a format for the exploration and regeneration of remote places now operating in the Dolomites of Veneto, Italy.

Having completed a Master’s degree in Eco-Social Design at the Free University of Bozen his focuses are supporting resilience through food exploration, collecting, generating and distributing knowledge about edibles.

As a Fermentation enthusiast he’s also experimenting with wild fermentation of chillis and researching about disgust in relation to the fading knowledge around fermented food.

Lorenzo was the Lab’s first research resident here for 3 months, his mission whilst he was here was to set a basis for a network of labs working in different environments around the world. Having become an integral part of the team during this time Green Lab and Prometheus_Lab will continue to work collaboratively together with cross disciplinary and open research between London and the Dolomites.