Bethan Wolfenden & Philipp Boeing &

Bento Lab

Bento Lab is a DNA analysis laboratory created by Bethan Wolfenden and Philipp Boeing. They have been working in the lab with their small team, and are in the process of getting their product – Bento Lab – to market. This will be the first affordable DNA analysis kit available to both those working in the field but also schools for education purposes and the inquisitive minds. They are currently in their first production run and have completed successful beta testing.

bento.bio

Entocycle &

Entocycle

Entocycle are based downstairs in our wet lab. Founded by Keiran Whitaker, they are a growing team 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.

entocycle.com

Silly Greens &

Silly Greens

Silly Greens was founded by Edward Hall a little over a year ago and he moved into the lab recently 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.

sillygreens.com

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. Edward 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. 

theurbanresearcher.uk

Jon Katona

Jon Katona

Jon Katona is our resident Kombucha specialist. He has been brewing his fermented tea in the lab for the last 6 months and is currently working on flavourings and up scaling the process to take to market as well as running workshops to teach others how to make this wonder drink. Other than working with fermentation and gut health he is also developing aquaponic systems for the lab, kitting out our greenhouse with hydroponics to grow as much produce as possible in a confined space. His other projects include floating farms – working with hydroponics on a larger scale, to create his own farm boat for London’s canals.

kombucha@kompassion.co.uk

Ana Jaramillo

Ana Jaramillo

Ana Jaramillo is leading our project ‘Tasty Natives’ with Grow Wild UK and Kew Gardens. With a focus on community engagement and encouraging people to get more involved with the native edible species in the UK and 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.

ana.jaramillo@greenlab.org

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. Anoushka is also the Community manager here at the lab.

anoushkacole.co.uk

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.

chooseyourweapon.com

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.

stuffbyhannah.com

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.

greenshootfarms@gmail.com

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. Currently finishing his Master in Eco-Social Design at the Free University of Bozen his project is about supporting resilience through food exploration, collecting, generating and distributing knowledge about edibles. His mission at the lab is to set the basis for a networks of labs working in different environments around the world.

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.

Prometheus_lab

Gut Face

Gut Face

Gut Face have moved into the Lab to continue developing their fermentation vessel ‘The Brinery’. 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.

gutface.co.uk

George Haworth

George Haworth

George Haworth is a maker/coder/electrical contractor/wannabe polymath. His main 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. He hopes that by clearly documenting the steps required to automate and monitor growing systems he will be providing a publicly available recipe 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.

ghaworth2@virginmedia.com