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Name of the submitted project or idea (in English or both English and your language)
Exploration of Microbial Diversity through Foodscaping
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URL of a video introducing the work（under 5 minutes）
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Detailed explanation of the submitted project or idea (in English or both English and your language)
The project was born out of directly approaching Chak, founder of Kaomai Estate 1955. I first found out about his work through his speaker event at Fabacafe Kyoto. Seeing that we had similar vision especially on biodiversity and integrating more nature especially in the urban context, he agreed for us to pilot a project at his estate.
Green Neighbors created a “Ginger Spice Foodscape” selecting native edible plants such as Torch Gingers, Roselles, White Turmeric and Chilis, including an extremely spicy local variation. They all have amazing health benefits and can be utilised in the restaurant on the estate. Brewing tea from the picked Roselle, an edible hibiscus packed with vitamin C and antioxidant properties, is not only extremely fresh, but also creates a fun opportunity to visit where their tea came from.
A "Daruma" doll specially made from mycelium, a network of fungal threads, was placed in the Foodscape to visualize microbes at work in the natural decomposing process. Darumas are traditional Japanese dolls that symbolizes good luck, and are usually ceremonially burnt in temples. However, this art piece created with the help of a Daruma craftsmen, offers and alternative to disposing of dolls through natural erosion. -
How does your work address the 3 P’s (for Planet, for People, for Profit) for Sustainability?
People: The Foodscape being a naturally biodiverse environment can help boost the immunity and health of humans. Having this interactive space that draws in people with activities such as smelling, harvesting and eating exposes people to microbes more so than a regular landscape with ornamental plants. It gives people the opportunity to connect to their foodsource, learning about how their food is grown.
Planet: For the planet, we are increasing greenery using native plants that are not disruptive to the local environment. We try to enrich the soil and natural ecosystem through planting in a variety of native species. It is also a learning opportunity about biodiversity at the microbes level, helping visitors understand how they are fundamental to our livelihood and environment.
Profit: As the Foodscape is created out of edible plants that can be used in the cafe and restaurant, new food and drink menus can be developed with a farm to table concept. With a slight premium attached to using fresh harvest, the resort can potentially increase profits on their F&B, as well as attract a wider customer base. Experiential workshops can be conducted at these Foodscapes as well, where visitors can pick and harvest their own fruit and flowers to be added into their salads or teas. -
Where (country, region, etc.) have you primarily carried out your project?
Chiang Mai, Thailand
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What is the timeline your project has taken place over?
2023 October
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Keywords
#Foodscpaing #MicrobialDiversity
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If you have a website for your submitted project or idea, please provide the URL
https://www.linkedin.com/pulse/microbial-diversity-foodscape-pilot-project-resort-chiang-shinozaki-yvgec/
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If you have a social media account for your submitted project or idea, please provide the URL
https://www.instagram.com/greenneighbors.co?igshid=OGQ5ZDc2ODk2ZA%3D%3D
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Special Prize Question 1: Is there a mechanism in place to inherit culture and industry as assets for people living in that area 100 or even 1000 years from now?
Yes, the Foodscape is based on edible plants that have been used in Thailand such Torch Gingers, Tumeric, Chilis and Roselle. They can be utilized in both traditional dishes as well as new fusion dishes that the Estate is always trying expand on. The Foodscape can support the culinary innovation, mixing tradition with new concepts and flavors. They are all extremely healthy plants that have antioxidant properties, and adding them in the dishes could inspire diners to incorporate them in their meals at home as home as well. As they are all easy to grow plants, our hope it to encourage people to also grow their own food which can contribute to a healthier lifestyle and preservation of these local crops.
The Daruma dolls have a rich history that dates back to the 17th century. They were specially made by a craftsman in Takasaki City, which is where Darumas are traditionally made. By introducing them in through this unique context, we hope that the Daruma culture can also be appreciated across the globe and continue to expand its cultural significance for decades to come. -
Special Prize Question 2: What is the positive impact on biodiversity? Is the project creating a cycle not just from a human-centered perspective but for the entire ecosystem?
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Special Prize Question 3: Are you enabling new forms of collaboration with others? New forms of collaboration might include cross-industry cooperation, co-creation with consumers, or role transformations within the supply chain.
This is a cross industry and cross country collaboration. The cross industry collaboration with Biota, the microbes research startup, has helped put a scientific backing on the concept of a Foodscape, through highlighting how microbial diversity can help boost the immune system. In turn, we have been able to identify how a Foodscape can be part of Biota’s solutions that can complement their research services. Our domains of expertise are complementary; we see there is so much potential in researching further and providing value in this area. We see that there is a need for a concrete solution and shift of perception, especially in this era when there has been so much emphasis placed on steralizaion. We hope to establish more case studies together that can promote microbial diversity within urban areas.
The cross country collaboration with Thailand, has expanded our perspectives on how edible plants can be used in the context of other regions. It gave us the opportunity to dive into the history and culture of edible plants in Thailand, using the knowledge to design the space and experience of within the Foodscape. The result of the Foodscape was a cultural intersect between Thailand and Japan, showcasing native Thai plants and the Japanese Daruma doll.
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Exploration of Microbial Diversity through Foodscaping
Others
We are Green Neighbors, the first Foodscaping Venture in Japan established in 2022. Green Neighbors aims to re-imagine urban greenery through Foodscaping, transforming landscapes into edible interactive green spaces. We design and build Foodscapes, incorporating Japanese craftsmanship and unique story telling, helping people connect better with nature.
The project is a Foodscape focused on microbial diversity located in Kaomai Estate 1955 in Chiang Mai, a historical tobacco processing estate turned to resort that educates the public on biodiversity. The collaborative project with Biota, a Tokyo-based startup focused on microbes research, was to create an interactive green space highlighting biodiversity at the microbes level. The main premises of our proposition is that exposure to higher microbial diversity contributes to strengthening your immune system, making you less susceptible to infectious diseases and allergies. The purpose of this Foodscape is a naturally microbial diverse environment that people can engage with through the act of smelling, harvesting, and eating.
The project is a Foodscape focused on microbial diversity located in Kaomai Estate 1955 in Chiang Mai, a historical tobacco processing estate turned to resort that educates the public on biodiversity. The collaborative project with Biota, a Tokyo-based startup focused on microbes research, was to create an interactive green space highlighting biodiversity at the microbes level. The main premises of our proposition is that exposure to higher microbial diversity contributes to strengthening your immune system, making you less susceptible to infectious diseases and allergies. The purpose of this Foodscape is a naturally microbial diverse environment that people can engage with through the act of smelling, harvesting, and eating.
