Food Maker Space

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A sustainable food supply is a main aspect of the T-House concept. Food production takes up about 40% of the worlds surface and 30% of our resources. Creating positive food sharing space is a key element for a healthy and happily functioning community.

We run a vegetarian kitchen where we cook communal meals twice daily.

All meals are vegetarian and we accomodate for anyone who has certain allergies or dietry requirements (gluten free, vegan, lactose intolerant etc).

The T-House is a space that implements sustainable post-consumerist behaviour for people to learn through experience.

A sustainable food supply is a main aspect of the T-House concept. Food production takes up about 40% of the worlds surface and 30% of our resources. Creating positive food sharing space is a key element for a healthy and happily functioning community.

The project's aim is to increase the percentage of foods in our diet that are plant-based, locally sourced, and from sustainable farming.

It embraces many interrelated and progressive concepts including the following:

  • permaculture
  • organic/ bio dynamics
  • raw food (soaking,fermenting)
  • grow your own - seed saving
  • kitchen-garden connection
  • how to prepare your local foods
  • food exchange
  • no wastage
  • making things last (preserving, storing)

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