Edible City Solutions for a better world!

Community garden (Reko)

Community garden (Reko)

A cooperative farm that is run and owned by shareholders. It is based on an annual membership. The harvest is shared with the members. 

we are particularly proud of our outdoor art exibition at the farm, enabling city people to learn to grow food, and helping save an almost extinct indiginous bean.

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Soppløsninger

Soppløsninger

We are Soppløsninger, a mushroom project started by Konrad and Kaja. 

We are currently experimenting with growing shiitake on logs in un-used urban spaces around Oslo

Got space for placing mushrooms? We bring the materials, tools and know-how!

Norway’s moderate and damp climate coupled with using waste logs from the lumber industry could be the beginning of local and sustainable mushroom cultivation. 

We just need to figure out how to get there…

Luckily, mushrooms can grow on logs in any shady and wind-protected area. Using Oslo as the test-bed for this pilot project, we have joined forces with a few different actors around the city in researching different methods of growing mushrooms on logs. Thanks to funding from the Oslo municipality, we are embarking on a 2-year study exploring the what, where, why and hows of growing outdoor mushrooms. 

We are no experts in this field, just a shared passion for fungi, food systems and finicky problems.

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Slow Food e.V.

Slow Food e.V.

Slow Food promotes a sustainable global food system and culture based on responsibility and respect towards the environment, the farmers and animals involved in this system as well as on the importance of enjoying good and tasty food. The basic prerequisite for this approach is to preserve the bio-cultural and taste diversity and to acknowledge the value of food as a “means to life”.

We are committed to upholding small-scale agriculture and artisanal fishing practices as well as food production chains that are in harmony with our ecosystems, animal welfare, the revival of rural areas, and our cultural traditions. To achieve this goal, Slow Food provides nutritional and taste education for children, youths and adults, as well as training programs for young professionals in gastronomy, agriculture, and the food sector. We connect artisanal food producers with conscious consumers, the so-called co-producers.

Slow Food Deutschland e. V. (Germany) was founded in 1992 – as the first national association outside Italy. At the beginning of 2019, it counted over 14,000 members in 85 local groups. The office of the national organization is located in Berlin.

Role of Slow Food Deutschland within EdiCitNet project:

Current environmental and climatic challenges make it crucial to work on a more sustainable food system on all levels and in all areas. It is more necessary than ever to find sustainable and local ways of growing and sourcing food in the growing urban centers, which is why Slow Food supports the initiative of edible cities. One of our local groups collaborates on one of these projects in the city of Andernach. Slow Food Deutschland would like to use this and other contexts, such as our educational work and our formats for raising awareness for more sustainable production and consumption patterns, to jointly make the idea of edible cities more known. Within the framework of edible cities, we would like to connect actors working in the field from different networks.

Further points of action are:

  • Slow Food educational programs for children and teenagers about food, soil, the climate and the global aspects of food production. Our current projects such as the Slow Food Youth Akademie and Edible Connections are listed here: https://www.slowfood.de/was-wir-tun/bildung. These projects also come with learning aids to be distributed. Our communication channels are used to amplify the importance of these important topics.
  • In Andernach: Slow Food Garden in Andernach – raised flowerbeds with permaculture
  • The International Ark of Taste project and other Slow Food projects dedicated to safeguarding biodiversity: https://www.fondazioneslowfood.com/en/what-we-do/the-ark-of-taste/.

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Uncle Trolls Pantry

Uncle Trolls Pantry

We are: Uncle Trolls Pantry; We forage mushrooms and herbs from Norwegian forests. Most of what we forage we turn into products, and some we sell fresh to restaurants and end customers.; We also make courses to teach people about edible mushrooms and plants, and how to prepare them.

Our relation to ECS is given by a project in Linderud Gård Nærmiljøhage where we are experimenting with growing herbs, which is one of our expertise areas, along with knowledge about mushrooms.

Some of our achievements are becoming certified mushroom controllers in Norway; making a range of tasty products from what we forage in the local forests and arranging our first courses about foraging and preparing the catch.

It began as a hobby and with making products for family and friends. One step led to another and we began learning more about foraging from nature. The things we foraged became products like sauces, spices, pickles, pestos, chutneys and syrups. With small steps we experiment and find better and better recipes, and expand our markets. Though foraging is extremely time consuming and dependant weather conditions, experience and luck, it is also a very rewarding work. The forest is the best employer! (Even though the hourly pay is quite low…); Now after 4 years we deliver fresh mushrooms to some restaurants, and we have a range of different products within our brand.; We also started making courses and hope to expand that part of the business as it is a bit easier to plan though it is also dependant on the season.

Our core products are a range of sauces, spices, pickles, pestos, chutneys and syrups that we manufacture from foraged, grown and surplus food. We also provide educational services through courses and guided tours.

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Stadt macht satt

Stadt macht satt

“Stadt macht satt” (Harvest the City) is an initiative of the artist Anja Fiedler. “Harvest the city” gathers and develops ideas on how we can harvest delicious things in the city and how we can produce food ourselves – even in the smallest of spaces.; ; Anja Fiedler developed different prototypes of vertical gardening (window garden, salad and vegetable trees), different interactive social sculpture events to activate people to rethink our food system and find their own way to change it.; ; With her other initiative “Apfelschätze” (Apple treasures) (www.apfelschaetze.de) she rescues tons of apples every years from rotting.

Anja Fiedler believes that own FARMING, GROWING, HARVESTING and COOKING, we townspeople come closer to nature and our food. This not only makes our cities greener, but also our actions. The UNESCO has awarded “Stadt macht satt” and “Apfelschätze” as an exemplary project to teach children and adults how to think and act sustainably.

Food is one of the most effective ways to solve some of our main future problems like feeding the growing world population, climate change, preserving soil and water,etc.  More than 50 % of the world population lives in cities, so edible city can help solve some of the supply questions, but also educate people and make them rethink. I made research to other edible cities and would love to have more connections and exchange.

My approach as an artist of social sculptures helps me to develop low-threshold, but emotional actions that reach very different people.  Within the project people reflect their own possibilities to change things in there everyday life and most of them put it in their practice. I also give lectures and people replicate my projects with great success.

I am also connected with urban gardeners in Berlin and in Toronto. Some of the achievements of this initiative are  providing to 50-70% of the people the chance to pick their own apple supply continue to do this in the following years. Children eat and cook fresh food and make their parents rescue food themselves. There is also Skinfold – where I cook together with children and adults different fresh food and make at the same time all sorts of cosmetics. People also learn how buy differently afterwards. No microplastic, no palm oil. Eat better.

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