#SocialSoilClub: Fertilizer foraging edition

Jun 17, 2022

Let’s turn the spotlight on #circularity and #sustainability at Benoo office.

Our partner Ayumi Matsuzaka, TerraPreta Expert and founder of DYCLE, gave a workshop today about how taking care of our shared compost. We toured the Ateliers Gardens site in order forage compostable materials.

As usual, it was a pleasure to bring our contribution. We collect our daily vegetables peels from our kitchen. A part of it is given to the chickens of Ateliers Garden and the other part is fermented together with biochar according to the TerraPreta method. Of course, our returned compostable packaging from our customers are also playing a major contribution for a balanced & rich soil material.

Discover our experience through our photo report:

Let’s go foraging for our compost

Listening Ayumi’s instructions

Herbal material collected

Chicken area

Collecting some coffee waste grounds

Let’s explore our compost

Collecting compost for our plants

Mixing and creating new soil material

Bene and Ori in action!

Mediterranean plate : tzatziki and millet taboulé

by Pati Keilwerth | Jun 14, 2022 | Recipes

Mediterranean plate with local produce: Zucchini fritters, tzatsiki, millet tabouléChef PatiIngredientsMillet taboulé Millet ½ Cucumber (or a mini cucumber) Little tomatoes Parsley Zucchini fritters Zucchini Carrot Oat flakes Tzatsiki Quark ½ Cucumber (or a mini...

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Daily at Benoo, we encourage urban communities to cook with local and seasonal ingredients. Why? Simply to lower the impact of our food system. By using regional fresh ingredients, we shorten transportation, avoid the use of plastic and reduce food waste. We have calculated that a meal cooked with local ingredients can be up to 2/3 less impactful than a normal meal cooked with ingredients from a supermarket.

Why don’t you try to make it a weekly habit?