Ferment Station

Every year one third of produced food goes to waste, impacting global resources and accelerating climate change. In industrialized countries, consumers’ attitudes and behaviours play a huge part.* We devalue food because it’s available, at all times. In cities, disengagement from how and where food is grown contributes to its depreciation. In Copenhagen, initiatives such as FoodSharing and the Food Bank, collect and redistribute surplus food that would otherwise go to waste.

What if we could collectively regenerate and create new value from surplus food?

FERMENT STATION is a shared urban laboratory creating modern knowledge about traditional food preservation techniques through explorations in flavour. It’s a community for food enthusiasts, creative tinkerers and experts to share and learn. It breaks the cycle of food waste by transforming surplus vegetables from local farms into fermented products.

*http://www.fao.org/save-food/resources/keyfindings/en/

STUDENTS