EIT_Climate_KIC_2018_Fermented Garden_last.pptx
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Project for the dissemination of knowledge about the health benefits of fermented food and fermentation techniques to implement in everyday life.
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EIT_Climate_KIC_2018_Fermented Garden_last.pptx
- 1. Water 2% salt Vegetables Prep time: 2 min (+ 1-10 weeks) How to change the world with fermented food Playful Pandas
- 2. behaviour change Valentina Rao / Playful Pandas Playful Pandas
- 4. 1. The problem: Playful Pandas
- 5. Gut microbiome and health Kamada, Nobuhiko et al. “Role of the gut microbiota in immunity and inflammatory disease.” Nature Reviews Immunology 13 (2013): 321-335. Human Microbiome Project (HMP) launched 2007 Playful Pandas
- 6. “modern” diseases autoimmune diseases antibiotic resistance immune system dysfunctions chronic infections allergies food intolerances chemical sensitivities + cardiovascular diseases, cancer, chronic respiratory diseases and diabetes, 82% cause of death from non-transmissible diseases - World Health Organisation 2016 “classic” diseases autism mood disorders Playful Pandas
- 7. (Some) sources of toxins in everyday life: heavy metals Playful Pandas
- 8. more toxins: hormones antibiotics mycotoxins and of course… Playful Pandas
- 10. 2. The a solution: Playful Pandas
- 11. • support “good” gut flora • improve bioavailability of nutrients • help chelate (“escort outside”) heavy metals and toxins • improve digestion, immune system, reduce bad cholesterol, osteoporosis, depression, hypertension, fibromyalgia, obesity, IBS, etc etc • environmental advantages: cheap, easy to make and to keep the magic of live (good) bacteria in fermented food: Playful Pandas
- 12. 3. Current situation: Playful Pandas
- 14. “yoga types” Why (maybe) average people are not interested in fermentation serious illness hippie/vegan stereotype associated with: backward country folks Playful Pandas
- 15. • fermented food is not stable so it is difficult to sell inside normal food industry, many countries’ laws forbid selling live foods • several healthcare institutions see this movement as “counterculture” and they lack knowledge of recent discoveries, so they oppose it or dismiss it • very few people (outside of craft beer and such) want to pay to learn fermentation, also we want to reach as many as possible Other limitations Playful Pandas
- 16. 4. A (modest) proposal: Playful Pandas
- 17. S (temporary name) • A place to learn, make, share (knowledge or food), store and talk about fermented foods, with both young and old • A replicable template • A physical kit Playful Pandas
- 18. Turin Auckland New York Amsterdam Lisbon open source software downloadable inventory online tutorials step-by-step instructions from funding to training The template Prague Berlin San Sebastian Birmingham Vienna etc Playful Pandas
- 19. but also… community gardens Playful Pandas
- 20. Playful Pandas
- 21. • visual information (posters, brochures) • how to + scientific background • instructions to set up a Garden The kit Playful Pandas
- 22. Reach to… • Makers, craft beers aficionados, homesteaders, but also • housewives (and husbands), people into saving money • keepers of food prep traditional methods, old or young • people with a lot of time: unemployed, retired, lonely • make lessons and workshops with school children Playful Pandas Playful Pandas
- 23. Where in the world is Carmen San Diego the Business Model? Public sector (health, education, social) NGOs/charities Self sustaining/business (fab lab sells office space, what does ProbGard sell?) volunteer/self supporting model like gardens Crowdfunding (not a business model) ??? Playful Pandas
- 24. Playful Pandas
- 25. Thank you for listening! v@playfulpandas.org www.playfulpandas.org Questions? Advice? Comments? Playful Pandas
Editor's Notes
- I did this yesterday - cut vegetables, without too much washing to keep the bacteria, put them in a solution of water and salt, closed the jar, and now I will leave it there and the good bacteria will fight and eat the bad bacteria, I will see bubbles, and in some time the chemical composition of these peppers will be different and they will be fermented.
- my consulting company is based in the NL but I just moved to portugal, I studied behaviour change through games and play and I worked for some years in digital health
- Fermentation is found everywhere in the world every single country has its own fermentation traditions, to preserve food before the age of refrigeration and to make it more tasty and nutrient, some methods are very time consuming but some others like yogurt kimchi kefir sauerkraut are quite fast like my bell peppers here. But why is this relevant here?
- In the last ten years or so a LOT has been discovered about the role the bacteria that live inside our gut play in preventing even serious disease, HMP started with the same goal as the Genome project for DNA, they wanted to map all the friendly bacteria that make our lives possible, they are still on the way.
- One of the many discoveries was a strong correlation between gut health and a lot of “modern diseases”, diseases which prevalence has skyrocketed in the last decades for little known reasons, and also with “old” diseases like etc. In fact scientists do have some suspicions about who to blame:
- this is just a few of the toxics we get in everyday life, I wish I could say that we get this in the developed world, but unfortunately situation is even worse in many developing countries that have adopted the toxic Western lifestyle without having any regulations, consumer protection, environmental laws to limit the damage.
- mycotoxins - mutant supermolds that grow out in reaction (or symbiosis) with new strong pesticides, especially in wheat, or that prosper in processed food treated for a very long shelf life. This is just a small part of all the toxic load we meet every day. As a consequence of this the gut of modern humans often looks something like this:
- THE solution would be to stop polluting and messing up our food, but that of course is a long process that is going to take many years and lots of fights scandals legal cases etc to get anything done - one thing that the average person can do now is to integrate the habit of fermented foods in their everyday life. Why
- maybe in conjunction with the Microbiome project (or maybe not) we can see a grassroots movement growing, mostly from the internet
- 1000s books, 100s blogs, communities with 20-30+k users, one in Brazil had 175k members, but this is still a niche market, even if more and more people are interested, it’s still “counterculture” in a way and it’s nowhere near to what it should be, a guideline for health similar to the “eat 5-7 cups of vegetables per day” and the food pyramid we are all used to see in newspapers or TV programs.
- describe place here
- template, replicable anywhere in the world, with guidelines - for impact hub, create the “perfect” co working space - for a fermentation space: one or more sinks for washing, a tub, one or more tables, craft beer containers need more space/money, eventually lockers where people can leave their stuff, information material on the wall / table
- make fermenting food as common as growing plants at home, people who use community gardens don’t pay the same fees
- Motivation, ability and triggers enhancing the ability and creating small rituals will increase the likelihood