Category: Education


OD&M Future Algae presentations

CSM MAID students

On Wednesday 28th November we saw the MA Industrial Design students from Central Saint Martins, working on the OD&M Future Algae brief, present there projects exploring the immense potential algae holds.

For the the final crit all the students from across the course came together to present the projects they’d spent the last 6 weeks developing – with 3 briefs (future algae being one of them) we saw varied starting points all focusing on open design and manufacturing, circular economies and systems design.

For the algae brief the students all started at the same point – exploring the future potential of algae (both macro & micro) but all groups research took them down different paths, focusing on different narratives to explore this material through.

Group 1.

RHODON - luxury toiletries

With growing frustration of throw away, single use plastics Group 1. decided to focus on this sector. With the hope that consumer change will continue to grow and we will see less demand for single use products the group identified a few industries where they thought the convenience single use offers will continue to be necessary. Focusing on the service sector and hotels in particular they created a narrative to celebrate algae’s ability to replace plastic as a bio plastic alternative, allowing single use products to not have a lasting negative impact on the environment.

consumer system

Creating a company that operates directly in the hotel supply chain they created a closed loop system of creating luxurious algae toiletries for hotel rooms – There kit RHODON houses single use products for those traveling light.

Identifying independent hotel chains on the south coast they sought to develop a system from – raw material – to product – to end of life care. By choosing a controlled environment such as hotels they can remain in control of there products right through to disposing of them.

The system

System diagram

The group understood the need to still create luxury products and try to separate the idea of a sustainable alternative offering a lower aesthetic – they need to continue there material work to create prototypes as desirable as there rendered samples but the project holds potential and there ability to identify a niche narrative and environment to work within allowed them to focus there project.

Group 2.

alje website

With fast fashion an ever growing problem and the enjoyment we gain from consuming not decreasing Group 2. chose to focus on the single use properties of algae, celebrating it’s ability to biodegrade and return to the environment. They created a project that played with consumers enjoyment of buying – creating short term swimwear brand ALJE.

Swimwear is typically made from plastic based fibers, to ensure product durability whilst in the water and being exposed to the sun – however with trends changing as fast as the seasons they found that many holiday goers like to purchase new beach attire for each holiday.

alje website

Rather than building a product to last for as long as possible, ALJE has a purposefully short shelf life – allowing  consumers to  update there swimwear regularly, guilt free.

THE SYSTEM

Using the website you can pick your item, enter your size and choose your finish. This is then sent to a local 3D Knitting machine placed at a makerspace. You can then collect your order in person or have it sent to you.

Once ALJE has reached it’s end of life span it can be returned to the company to be recycled or there website will help you to locate a suitable composting location near to you.

The ALJE System

Whilst this project remains at the speculative stage and the group need significant development of algae based samples and to conduct exploration with manufacturing and distribution techniques – they managed to identify the possibilities that open design platforms could offer the fashion industry whilst tapping into the idea of fab cities and a more connected maker movement.

Group 3.

Tote bag instructions

Through the future algae brief Group 3. became very aware of how little they had known about algae previously and were shocked to learn the potential it holds for a more sustainable future. Identifying the fact that the public probably knew as little as them they set about to create a communication project that would educate and inspire others to take part in the algae conversation.

Creating an exploration kit to communicate and engage the public the group visualised this material becoming a DIY phenomenon, creating an accessible kit that contained at home experiments and learning with algae. As well as the kit, the group mocked up a website and pop up shop where the public could actively engage with the material. Creating an open source platform the idea would be that the curious could share there experiments, create further work, encourage others to explore and ultimately create a large scale constantly updating recipe book.

Online recipes

With algae found around the world the online platform also allows those further afield to explore recipes without needing to purchase the kit.

This is algae exploration kit

The group successfully identified the need for alternative sustainable options to become part of the conversation – as the more we know about alternatives the more likely we are to demand them. By creating a kit that is lo-fi and accessible it allows for maximum engagement. The success of this project would be visible by physically putting it to the test and engaging the public.

All projects had a certain level of speculation in order create future narratives, although all are not to far from possibility – with algae exploration advancing constantly and more people working within this sector we are hoping to see the students take these projects further and potentially develop them into a reality.

This project took place over 6 weeks, the students responded to a brief that challenged them to work with alternative ‘new’ materials and to understand the areas of industry that algae can infiltrate – the Green Lab team can offer similar projects & tailored briefs – if you are interested in a brief lead by the team for your organisation, school, college or university please get in contact at:

grow@greenlab.org

 

FIND OUT MORE ABOUT THE OD&M PROJECT

GrowUp Community Farms join the lab

We are super excited to have GrowUp Community farms join the lab, installing their aquaponics installations, growing in the space and creating living biomes.

Their aims are to engage, educate and inspire communities about sustainable food production and help people make informed decisions about the food they buy and eat. By running aquaponics workshops and training courses in the lab they will help to raise the awareness of growing within the city and encourage more people to get involved with where there food comes from.

GrowUp workshop

“We are thrilled to be joining the Green Lab community which will be hosting our aquaponic workshops and training courses. Their exceptional facilities make them a perfect partner for us.” (Sam Cox, Co-founder)

GrowUp produce

They are currently offering evening GrowUp tours – an event for the curious to learn more about aquaponics and Practical Aquaponics training: How to build your own system – a 1 day practical course.

Find out more & sign up for an event

The MICRO_FOOD Library by research resident Sneha Solanki

Sneha Solanki of the A to Z Unit joined our research residency programme in October and is spending 3 months at the lab working on her project the MICRO_FOOD Library.

‘The MICRO_FOOD Library aims to bring the microbial transformers from our food systems to the forefront as a library of micro-organisms. Missing and un-credited bacteria, yeasts & fungus often perform to provide complex flavour profiles, nutrition & of course intoxication – Although their hard-work is enjoyed by many they often go unnoticed.

During the research residency, the project aims to bridge or counter some of this oversight through developing a repository of knowledge and micro-organisms that aspires to engender a ‘D.I.Y’ (Do It Yourself), D.I.T.O (Do It Together) or ‘D.I.W.O’s (Do It With Others) approach to culturing, consuming and engaging with this integral element from our food landscape. The A to Z Unit is an autonomous and evolving culinary research facility with a mission to map, investigate and interact with food systems and ecologies.’

During the first month of the residency Sneha has conducted a large amount of research, planning and mapping for the library – building it into a coherent and ‘possible’ framework.

MICRO_FOOD Library framework

The first micro organisms introduced into the library are:

Acetobacter aceti, Acetobacter Ketogenum, Acetobacter pasteurianus, Acetobacter xylinum, Acetobacter xylinoides, Bacterium gluconicum, Bacterium xylinum, Brettanomyces bruxellensis, Brettanomyces lambicus, Brettanomyces custersii, Gluconacetobacter kombuchae, Kloeckera apiculata / Hanseniaspora uvarum, Pichia pastoris, Saccharomycodes apiculatus, Saccharomyces cerevisiae, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Zygosaccharomyces bailii, Zygosaccharomyces kombuchaensis, Lactococcus lactis var. longi, Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus) Streptococcus salivarius subspecies thermophilus (Streptococcus thermophilus)common name: Egyptian Kombucha and Långfil & Bulgarian yoghurts, all chosen for their reversioning or continuous legacy.

Egyptian Kombucha & Bulgarian Yoghurts

These organisms, and others that will be added will be classified under an ‘X-Number‘ system- to credit their hard-work which often goes uncredited from our food systems.

Micro-organisms Engineered through genetic systems or synthetic biology will be organised as the ‘E-Number‘ system within the ‘MICRO _FOOD library’. Taking over the ‘European’ ‘E-Number’ system post-brexit.

Follow her research and the project to find out more

Future Algae – exploring the Margate coastline, Haeckels and seaweed

Yesterday the Green Lab team took a group of students from MA Industrial Design, Central Saint Martins to Margate for a day of exploring the potential of seaweed for the OD&M (open design & manufacturing) project. With a focus on the future potential algae holds we have challenged students to work with this material and explore speculative futures where algae will play a big role.

Margate seaweed

With Margate and the Thanet coast being home to an abundance of seaweed, as well as company Haeckels that are showcasing this amazing material and its beneficial properties, we took the students for a day of exploring the plethora of algae available.

Haeckels shop

Visitng Haeckels making space we met founder Dom to hear more about the products he makes from the seaweed harvested from the shoreline. Having discovered an abundant material that know one was utilsing Dom started to create cosmetics that showcased the benefits of seaweed.

Dom & the students

As well as making with materials from Margate and in Margate he also has a passion for sustainable systems within his business – now focusing on packaging and distribution to ensure a low impact product. As a coastal warden Dom and his company are actively caretaking for both there home and surroundings whilst raising awareness of the power of nature and answers it can hold.

find out more

Algae: a material for healthier urban environments

    The lab is continuing it’s work as a partner with University of the Arts London (UAL) for the EU funded project OD&M (Open design & Manufacturing). This project connects universities, makerspace and enterprises to work collaboratively encouraging open-design principles, innovative practice and sharing ethos to design towards social good.

    As a makerspace with a concern for re-designing complex urban food, water and waste systems Green Lab values open-source design and innovation to tackle important challenges for the future and knowledge exchange is fundamental to achieving sustainable practice on a global scale.

    For this stage of the project a small team from Green Lab will spend the next 6 weeks tutoring 12 MA Industrial Design students from Central Saint Martins. Having created a design led brief that focuses on the future of Algae, students will be encouraged to work with these incredible organisms to speculate the immense potential they could have in a more sustainable future. This brief will challenge them to work with living systems and encourage them to focus on material as a starting point.

    MAID students ideation workshop

    The Brief

    The open design for sustainable future living project will explore how an open design-led process can be used to develop future products, materials, new processes or services that use algae as the core material; whether at an industrial level such as a future biofuel, at a much more personal level for cosmetics, food source, a new material, decorative perspectives or as a bioremediation (cleaning our air and landmass).

    The context

    The natural resources of our planet are being used at a greater rate than they can be naturally replenished and the shift towards a more sustainable and ecological way of using resources has become a global imperative.

    A recent report by the Intergovernmental Panel on Climate Change paints a sobering picture of the potentially terrible impacts of allowing global mean surface temperature to rise by 2C compared with pre-industrial levels: more extreme weather, sea level rise and ocean acidification, with detrimental effects on wildlife, crops, water availability and human health.

    Exploring how we use naturally occurring biological and organic materials that do not have a detrimental effect on our natural habitats, human life or broader ecological survival is now being explored by organisations across the corporate footprint of every major country.

    This project seeks to provide an insight into naturally occurring macro and micro algae that grow in freshwater and saline environments; from the tiny microscopic algae that create the green waters in local ponds to the vast kelp forests that fill our oceans. Algae occurs naturally in our oceans in the form of seaweed and also in freshwater in temperate and tropical environments.

    Algae are simple life forms with simple biological needs (light, Co2, simple nutrients) and have been farmed and used to create new materials, fuel sources, highly nutritious food sources, cosmetics, light sources and decorative materials. Algae has numerous benefits that make it an ideal choice for creating a variety of sustainable products.

    idea generation

    The outcomes

    We are asking the students to produce a set of design tools and methods that explore collaborative design research with stakeholders of the product, service or materials developed. We also require insight into the feasibility of developing the end product/service as a commercial service and also the environmental impacts the product/service will have.

    All narrative and future scenarios must be backed up with research currently being done within this field.
    They will produce a physical end product, design or service model that can narrate the scenario there work is situated within.

    The project offers design challenges of working with living materials and systems, installing a greater consideration and understanding of the material itself.

    We will be running a series of workshops and field trips with the students aiming to inspire them of the vast possible directions they can take this brief.

    The outcome will be an open design project that allows for public engagement and critique. Theoretically this process should enable people from outside of the university space to pick up ideas and research conducted throughout the 6 weeks and develop there own future possibilities.

    FIND OUT MORE

REAP conference 2018 – Agri-Tech for a productive future!

Green Lab founder Ande Gregson will be taking part in this years REAP Conference by Agri-Tech East on Wednesday 7th November with a focus on Agri-Tech for a Productive Future.

The day will consist of a series of talks, showcases and debates hosted by various speakers with different viewpoints and experience with the agri-tech indsutry.

Ande will take part in the afternoon debate:

“This house believes in supporting land-use for competitive sustainable UK food production should be the priority for agri-tech innovations.”

Chair: Mark Suthern, Head of Agriculture, Barclays

For years the price paid for food has been disconnected from the cost of production; now, as the regulatory environment shifts, agriculture will be exposed to uncertain market forces. What future do we want for farming? Is food security and the supply of high quality, nutritional food incompatible with the demand for cheap food? Does higher productivity always mean compromising the environment or can agri-tech help achieve both? Should farmers go high-tech and automate to compete or instead diversify and produce premium products for the bioeconomy?

This is a chance to hear the views of diverse industry experts:

For:

Dr Dave Hughes, Head of Global Technology Scouting, Syngenta

Dr Stuart Knight, Deputy Director, NIAB

Prof. Claire Domoney, Head, Metabolic Biology Department, John Innes Centre

Tony Bambridge, Managing Director, B&C Farming, former NFU Norfolk Chairman

Against:

Andrew Spicer, CEO, Algenuity

William Cracroft-Eley, Lincolnshire farmer and Chairman, Terravesta

Guy Poppy, University of Southampton, Chief Scientific Advisor to the Food Standards Agency

Ande Gregson, Founder and Director, Green Lab

To find out more about the day and other speakers head to the Agri-tech East website here.

Book tickets

We’ve space for you to #grow #farm #ferment #experiment

With the Lab staying put in Bermondsey we now have some affordable temporary project space – if you have an exciting project or area of research you are working on and think you would be a good fit and one of the below options suits your needs make sure you get in touch.

Lower lab floor plan

Studio space

We have a studio available to rent in the lower lab – this bright and airy space is over 13 sqm with two large windows letting in plenty of light. The space would be ideal for an individual or small team seeking private space to work.

find out more

Mushroom growing room

We have a dark space with no windows perfect for growing fruiting mushrooms or to experiment with mycelium materials. The space is over 6 sqm and has standing bench desks along the walls

find out more

Fermentation & Brewing room

This room is perfect for fermentation and brewing with its previous tenant brewing fabulous Kombucha. The space is 7.5 sqm.

find out more

Wet Lab

Our downstairs wet lab has over 750sqft of flexible work space for projects to grow into. The space is also set up with large scale sinks, work benches, and space for research, growing, farming and making as much mess as required.

find out more

Taking a space in the lab also provides you with access to our upper lab Makerspace with digital fabrication, our Materials/Bio lab and contact with the wider Green Lab community engaging with food, water and waste issues.

We are also taking applications for our Research Residency programme, to find out more and apply for 3months access to the lab and facilities click here.

Southwark… we’re sticking with you

The Lab has gone a little quiet over the last week – with big decisions to be made…

With the news that our Bermondsey home will stay standing until early 2019 we have decided to stay put and halt our move to Brixton – that’s right Lambeth – I’m afraid you aren’t getting us yet.

It was a difficult decision to make but we feel it is the right one for the lab for now. Over the coming weeks we are going to be focusing our attention identifying what the lab means to people and understanding exactly which are the most important areas for us to continue with.

We’re going to continue our focus on projects and research working with food, water and waste we provide a space to test, research and grow new ideas that are going to make real positive change for the future. The lab will still be open for short term urban agriculture technology and growing projects in our wet lab and also upper clean areas.

To keep up with our latest news and the next steps for the lab sign up to our newsletter

London People’s Feast

Green Lab resident Helene Schulze will be hosting the London People’s Feast on Saturday 27th October from 1pm – 9pm – it’s completely free and will be a day of celebrating the food, cultures and people that make our city so great!

‘Join us to celebrate London’s rich culinary heritage! In light of anti-immigrant sentiment and rising nationalism, we invite you to share food, stories and performance that celebrate a city built on its international connections. Without people from all corners of the world, this city (and its food) would not be half as exciting (or delicious) as it is. In the beautiful Wolves Lane glasshouses, we will have an evening to toast the growers, the chefs, the artists and the eaters. Bring a dish, your kids, a story or a song.’

The day will include a Seed Swap hosted by Growing in Haringey as well as a programme of speakers, performances, music, poetry, workshops and of course FOOD.

Helene and co would love for you to bring a dish along to share that means something to you!

FIND OUT MORE

 

 

Green Lab in Malaysia

Green Lab Founder, Andrew Gregson, spent the last week in June 2018 participating in a 5 day workshop in Kota Kinabalu, Malaysia in partnerhip with Westminster University, The British Council and University of Malaysia. The intensive trans- and multi-disciplinary five-day workshop was funded by the ‘British Council Researcher Links’, designed to foster an ecosystem for developing resilient social enterprise through entrepreneurial learning.

Over 40 participants from the UK, Europe, US and Asia converged in Kota Kinabalu to take part in the project. Over the five days, small teams traveled to : Kundasang (agro-tourism), Keningau (livestock tourism), Kota Maradu – Teringai (banana plantation), Kuala Penyu (emerging industry), Tambunan (mulberry plantation) with a view to understanding rural needs, potential for social entrepreneurship and to establish local projects.

Mentor and Coaches
Mentors and coaches meet at the start of the week for briefings

Green Lab’s role was to act as a mentor to ‘Team Banana’ (our self nominated name given our project location, and love of the local Sabah banana). Team Banana traveled to the ‘Teringai, Beach and Cafe lodge’; exploring a banana plantation, local community and social ecosystem, building a social context and understanding of the landscape, listening to the needs of the rural community and creating a proposal for social entreprenuership.

Teringai
Teringai Beach and Cafe Lodge
Teringai
Coastal location
Teringai
Visiting local communities

Teringai
Getting to know the landscape
Teringai
Listening to residents
Teringai
Working as a team

Our final proposal and pitch focused on improving local environmental conditions; removing plastics from beaches, edcuation workshops for schools, recycling waste materials and encouraging local communities to self initiate and lead activities. Of the five proposals from the competing teams, presented for peer review at the end of the week, Green Lab and our Team Banana won: our small pot of prize funding will initiate a research project and implement the start of our social entreprenuership.

Team Banana
Team Banana – winning team at Malaysia SITEL 2018

To close the week, we spent Friday morning cleaning a beach at UMS (University Malaysia, Sabah) – sadly the local community disgard a large proportion of plastics into the sea, which accumulate on a beautiful adjacent sandy retreat.

Collecting rubbish from beach

Collecting rubbish from beach

Collecting rubbish from beach

We’d like to thank the SITEL team at Westminister for organising the workshop, their organisational skills and the inspiring team made the project possible. Green Lab is very much looking forward to making our ‘Team Banana’ project come to life.

For more background on the SITEL project visit the Westminster Application page.