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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


Adaptive capacity

 
Adaptive Capacity are a climate collective focusing on environmental issues in a radical and contemporary way, combining art, design and humour. They approach issues with silliness and inclusivity, opening up conversations in a peer-to-peer context, IRL and online, without a hidden agenda or an irrelevant product to push.  
 
It’s difficult not to want to brush off a terrifying headline about global warming with false optimism. Climate change is not dinner party conversation, and to many, there is a stigma surrounding being environmentally conscious. The current language surrounding climate change news (if any) is desperate, gloomy and scaremongering. Adaptive Capacity is a welcoming platform to engage and empower people and provide impactful solutions.  
 
For there residency the team will be hosting a number of events taking form as a panel talk, screening, workshop or discussion group. The events will engage the public with climate issues and the team will be developing a digital or print publication as a result of the experience.
 
adaptivecapacity.world

GrowUp Community Farms

GrowUp Community Farms

 
GrowUp Community Farms engage, educate and inspire communities about sustainable food production and help people make informed decisions about the food they buy and eat. They produce sustainable fresh fish, salads and herbs in cities using a combination of aquaponic and vertical growing technologies.

They have joined the lab to install aquaponics installations and grow in the space. Throughout there time here they will be hosting there aquaponics workshops and training courses in the lab – to take part and learn about aquaponics sign up to one of there events here.

growup.community

Sneha Solanki

Sneha Solanki

 
The MICRO_FOOD library is a new project by the A to Z Unit, led by artist Sneha Solanki which 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 ‘micro_food library’- 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, an autonomous and evolving culinary research facility with a mission to map, investigate and interact with food systems and ecologies.  
 
@AtoZUnit

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.
 
helene.schulze@talk21.com
 
@HeleneSCSchulze

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.
 
theurbanresearcher.uk

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 hosted 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

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

Anoushka Cole - Project Fish

Anoushka Cole

 
Anoushka is a 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.

anoushkacole.co.uk

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

George Haworth

George Haworth

 
George Haworth is a maker/coder/electrical contractor. 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 people to grow more.
 
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

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.
 
gutface.co.uk

Silly Greens &

Silly Greens

 
Silly Greens was founded by Edward Hall a little over a year ago and he moved into the lab to experiment further with his growing technique and find the perfect method to produce 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

Green Lab Alumni


Entocycle &

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.
 
entocycle.com

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.
 
bento.bio

Algaceuticals

Algaceuticals

 
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 were 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.
 
algaceuticals.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.
 
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. Green Lab and Prometheus_Lab will continue to work collaboratively together with cross disciplinary and open research between London and the Dolomites.
 
Prometheus_lab

Jon Katona

Jon Katona

 
Jon Katona was our resident Kombucha specialist during his time at the lab.
 
After spending his first 6 months here perfecting his brewing technique and flavour combinations Jon launched Kompassion and took his booch to market. You can find his booch bicycle bars at farmers markets across the city most weekends and he is now scaling up his production with the aim to get his booch into shops.
 
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.
 
kombucha@kompassion.co.uk

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 was working with Green Lab to build a printer that will print in moss, algae or mushrooms.
 
stuffbyhannah.com