PechaKucha Presentation
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Le NID Genève - épicerie participative

PRESENTED ON SEP 20, 2018
IN GENÈVE @ VOL 5

Logé au 3 Sentier des Saules, le NID est une épicerie coopérative et participative à but non lucratif. Le principe est de proposer aux membres - qui travaillent dans le magasin dont ils sont propriétaires - une gamme complète de produits. Marthe Nicolet nous présentera les coulisses de cet experiment social une en son genre.

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Creating a Sustainable Farm

BY FAITH REEVES
@ VOL 1 ON AUG 02, 2013

Faith Reeves outlines the blueprints for Sky Factory Farm. She takes us on a step-by-step tour of how it will hopefully turn into a sustainable source of food.

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Vanishing Sustainable Foods

BY COOKIE ROSCOE
@ VOL 25 ON SEP 20, 2013

Cookie Roscoe frequents a farmers market. There she has met some of the last fishermen who practice sustainable fishing, farmers who know how to raise giant lettuce, farmers who raise chickens that lay green eggs, and farmers who know the importance of keeping an emergency stockpile of food. She is worried that all of this is disappearing.

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Re-designing a school in a social sustainable way

BY CHRISTINA SILVFERHIELM
@ VOL 53 ON AUG 18, 2015

Christina Silfverhielm is an Arkitekt SAR/MSA, working at OkiDoki Architects in Gothenburg, Sweden. In her PechaKucha she guides us through a project where Christina and her colleagues re-designed a school with help from the children studying there.

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Food As a Language

BY SHIRLEY KASTON
@ VOL 29 ON DEC 06, 2016

Shirley Kaston, as a chef and information technoligist, co-created the Kök Projekt. She views food as a language for sustainability and social innovation. Together with her partners she aims to create an international network and platform of food entrepreneurs to grow and exchange food related solutions. 

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The Adventures of Bolt and Buzz: Tales of a Disruptive Social ANTerprise

BY PETER RANDRUP
@ VOL 32 ON SEP 26, 2017

Peter Randrup and Bex De Prospo launched sustainable food start-up, Anteater in 2016. Anteater wholesales premium edible insects to top restaurants and special events all over NZ. Due to the huge environmental, production and health benefits of edible insects, the Anteater team believes that they will play a major role in the future of protein production. Peter and Bex are working tirelessly to mainstream edible insects as a viable, delicious, sustainable alternative to conventionally-farmed meat products.

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Cultural and Social Sustainability

BY DAN STEIN
@ VOL 15 ON NOV 30, 2017

When we hear about sustainability, we often think of energy, waste, transport, themes focused on economy and environment, . 
We are living in a world with more and more migration. A world becoming more interconnected and global. Does anyone really desire living in a place with walled off communities? We need to be paying more attention to creating communities that are culturally and socially sustainable. Can we make our diversity a community resource that builds strength and resilience, rather than fear?

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Le village de Pourgues

BY BAPTISTE BERNIER
@ VOL 32 ON OCT 25, 2018

Fondé sur des principes de liberté, d'égalité et de respect, le Village de Pourgues en Ariège offre à chacun de ses habitants de jouir d'une liberté individuelle indépendamment de l'âge. Le projet doit permettre, individuellement, à chacun d'entreprendre dans le respect de l'autre et collectivement d'explorer de nouvelles perspectives notamment en matière d'autonomie alimentaire, énergétique et de construction écologique en valorisant les matériaux et les savoir-faire locaux. 
 
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What is sustainable mobility and transport?

BY FRANCESCO DIONORI
@ VOL 8 ON MAR 14, 2019

Francesco Dionori will talk about sustainable mobility and transport and how the United Nations Economic Commission for Europe works to facilitate this on a daily basis. Highlighting how almost every inland mode of transport that you use has a UNECE component that, without it, would make the transport system breakdown.