The fat is the product of Londoners’ “sewer abuse” — using the water system as general garbage disposal. Particularly troublesome is Londoners’ habit of pouring used cooking oil down the sink. Once in the sewer, the oil cools, congeals and then traps other garbage. Getting at the goo was not easy. Teams of workers, replete with breathing apparatus to protect them from the rancid smell, had to attack the fat with shovels. They then used water cannons to break down the “fatbergs” inside the sewer.

Mi lenne, ha ráébresztenék a jászberényieket, hogy a környezettudatosság a jász kultúra része, amihez álmoziplakátokon dolgoznák fel Mária Terézia rendeletét? A jászsági ökováros meghökkentő marketingterve nem egy sok millióért vásárolt szakértői tanulmányban, hanem egy főiskolai csapat pályamunkájában bukkan fel.

Termőföldet bérel az újpesti önkormányzat vállalkozókedvű kerületi családok számára, hogy maguknak termelhessék meg a betevő zöldséget, gyümölcsöt. Az ingyenes, de munkaigényes programban való részvételnek egyetlen fontos feltétele van, a megtermelt javak tizedét le kell adni az önkormányzatnak, hogy szétoszthassa a kispénzű nyugdíjasok, vagy más rászorulók között.

Hungry City is a book about how cities eat. (…) when you think that every day for a city the size of London, enough food for thirty million meals must be produced, imported, sold, cooked, eaten and disposed of again, and that something similar must happen every day for every city on earth, it is remarkable that those of us living in cities get to eat at all. Food shapes cities, and through them, it moulds us – along with the countryside that feeds us. Every day we inhabit spaces food has made, unconsciously repeating actions as old as cities themselves. We might think that take-aways are a modern phenomenon, but 5,000 years ago, they lined the streets of Ur, one of the oldest cities on earth. Markets and shops, pubs and kitchens, diners and waste-dumps have always provided the backdrop to urban life.

Hungry City follows food’s journey from land to city, through market and supermarket, kitchen and table, waste-dump and back again, to show how food affects all our lives, and impacts on the planet. The final chapter asks how we might use food to re-think cities in the future – to design them and their hinterlands better, and live in them better too.

The interview discusses urban food-distribution networks, the cultural and nutritional effects of food-vendor carts, the geographic distance from “farm to table,” food-contamination scares, what Sarah describes as “the ways in which food and eating behaviors influence the physical shape of the city,” Nicola’s interest in “cupcake shops as indicators of gentrification,” and much more.

Krízis, városi gazdálkodás, közösségi kertek… könyv, blog, meggyőződés.

“Cities create things, consume them and produce their by-product which we call waste. The efficient functioning of a city depends on its ability to deal with this waste. In our economy the patterns of production, consumption and waste management are global, but the effects are localised.” - Studio 12 brief and results.

Közösségi Kert Kezdeményezés: Biokertészkezés Budapesten, a Villányi úti Arborétumban (Budapesti Corvinus Egyetem Kertészettudományi Kar, Ökológiai és Fenntartható Gazdálkodási Rendszerek Tanszék)

It could be the colorful sight of a giant rustic paella in a Spanish seaside town or the smell of a warm bagel on a New York street. But whatever the dish, it seems food is something an increasing number of us remember from our travels. Like never before, holiday makers are choosing where they go by what they can put in their stomachs - and catering for them is now top of the menu for tour operators and destinations.

Window Farms are vertical, hydroponic, modular, low-energy, high-yield edible window gardens built using low-impact or recycled local materials.