Terra Nova soil monitor aims to avert future food crisis
CategoriesSustainable News

Terra Nova soil monitor aims to avert future food crisis

To fight the threat of soil degradation to food supply, design graduate Ryan Waterhouse has invented a portable device that monitors the health of topsoil.

Terra Nova allows users to measure the levels of three critical nutrients within topsoil — nitrogen, potassium and phosphorous — as well as its moisture content.

Waterhouse developed the smart farming device as his final-year project in Bournemouth University’s product design course, after learning that soil degradation presents an imminent threat to arable land.

Photo of a hand holding the Terra Nova prototype
Terra Nova is a soil monitor that measures levels of moisture, nitrogen, phosphorous and potassium

“The world grows 90 per cent of its food in topsoil – the uppermost layer of soil – making it one of the most critical components in our food system,” said Waterhouse.

“Current rates of nutritional soil degradation suggest that topsoil will run out in just 60 years, posing a significant threat to food production,” he continued. “Every minute, 30 football fields’ worth of topsoil is lost due to degradation.”

According to Waterhouse, Terra Nova could help to reverse this trend. The device enables farmers and gardeners to track degradation and assists them to improve the quality of the soil, in turn improving their crops.

Small circualr LCD screen on the top of the soil monitor shows four sets of numbers prefixed by the initials N, P, K and M
A small screen on the device shows real-time readings

It has three retractable probes on the bottom that stick into the soil, with sensors that measure the levels of moisture and key nutrients in the soil.

The collected data is then displayed in two ways: on a small LCD screen on top of the device, which shows the soil readings at the present time, and on a web app, which presents weeks, months or even years of data in graphs and visualisation.

The app also has additional functionality, as users can tell which crops they are planting and get recommendations for their care, such as when to add a particular fertiliser.

Laptop open to the Terra Nova web app showing line graphs of various data sets
Full data can be viewed on an accompanying web app

The soil monitor connects to the app using Long Range Networking (LoRa), a low-power wireless technology, so it can relay data even in remote locations with no Wi-Fi.

According to Waterhouse, growers can use Terra Nova in one of two main ways: the first option is to leave it in the ground long-term, in which case one device per fruit or vegetable variant being grown is usually recommended.

Alternatively, the user can pick up the device and replant it to test a variety of areas at one time. Waterhouse suggests this option would suit allotment holders growing multiple fruits and vegetables.

Waterhouse sees Terra Nova as being of extra use now amid skyrocketing fertiliser prices, which are particularly putting pressure on farmers in Africa.

Terra Nova device planted in a garden bed surrounded by plants
The device is recommended for farmers, gardeners and allotment holders

“It is increasingly becoming more and more important to make educated and informed decisions on fertiliser usage because of recent cost increases,” Waterhouse told Dezeen. “I believe Terra Nova could significantly impact developing countries with education in increasing crop yields through correct farming practices.”

Waterhouse won the 2022 New Designer of the Year award, the top award at the UK’s New Designers showcase, with Terra Nova.

Other recent innovations designed for sustainable farming, include Pasturebird’s robotic chicken coop, which is meant to integrate animals with crops, and Studio Roosegaarde’s Grow light installation, designed to stimulate plant growth.

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Helping commercial kitchens manage food waste
CategoriesSustainable News

Helping commercial kitchens manage food waste

Spotted: According to one report, as much as half a pound of food is wasted for every restaurant meal, including from kitchen waste and what’s left on customers’ plates. While some of this can’t be helped (peels, rinds, food that has gone off), there is a lot of scope for improvement. That is the goal of Dutch startup Orbisk, which has developed a computer vision-based system that helps food service operators identify and cut down on waste. 

Orbisk’s system includes a smart camera connected to a scale, which is installed near a facility’s waste bin. Staff hold food destined for the bin under the camera before throwing it away. The system identifies the exact foods and how much is being thrown away. The artificial intelligence (AI) algorithm then delivers data that helps the restaurant monitor exactly what and how much is being thrown away, and why.

The system works for both pre- and post-preparation foods and the results help operators manage their kitchens and supply chains to minimise waste. For example, if a lot of a particular raw ingredient is going off before it can be cooked, the kitchen knows it needs to order less of that ingredient. Or, if leftovers of a particular dish are being thrown away frequently, this may mean the portion sizes of that dish are too large.

The company describes its goal as “a mission to make the world’s food system more sustainable. We do this by using progressive and innovative technology to tackle one of today’s biggest challenges: food waste. Our solution provides hospitality organizations with a complete insight into their food waste and helps them cut their waste in half.”

Orbisk is not the only company developing solutions to reduce food waste. Winnow, in the UK, makes a similar AI-powered system aimed at driving operational improvements and cutting waste. Other innovative ways of tackling food waste highlighted here at Springwise include making fabric out of food waste and a countertop system for turning home food waste into compost. 

Written By: Lisa Magloff

Email: info@orbisk.com

Website: orbisk.com/en

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'Artificial photosynthesis’ could be the future of food
CategoriesSustainable News

‘Artificial photosynthesis’ could be the future of food

Spotted: Through photosynthesis, plants convert water, carbon dioxide, and energy from sunlight into sugars that they use to grow biomass. This process has been the basis of the food chain for millions of years, yet it is surprisingly inefficient. In fact, only about one per cent of the energy found in sunlight actually ends up in the plant. Now, scientists at the University of California Riverside have found a way to improve on mother nature by bypassing biological photosynthesis entirely.

The research team used a special type of electrolyser—a device that uses electricity to obtain useful molecules from raw materials—to convert carbon dioxide into a substance called acetate. Plants can directly consume this substance to grow, without the need for photosynthesis. The team used solar panels to generate power for the electrocatalysis.

The artificial system converts sunlight into food far more efficiently than biological photosynthesis. And experiments have found that mushrooms, yeast, and green algae could all be grown in complete darkness using the electrolyser-derived acetate. Producing algae with acetate was four times more energy efficient than producing it through photosynthesis. Yeast does not photosynthesise and is normally cultivated using sugars from corn. Cultivating it with acetate, however, was 18 times more efficient.

The technology could be used to create ‘food factories’ that are entirely independent of sunlight. This would enable crops to be grown in locations where sunlight is scarce, such as underground or in space. The research is still in its early stages, but the potential applications of the technology are numerous.

Springwise has spotted other innovations featuring photosynthesis including an algae-powered microprocessor, technology that supports growth through CO2 captured from the air, and a wastewater system that uses a process similar to photosynthesis.

Written By: Katrina Lane

Website: ucr.edu

Contact: ucr.edu/contact

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Upcycling food by-products into plant-based fish
CategoriesSustainable News

Upcycling food by-products into plant-based fish

Spotted: Aggressive and unsustainable farming methods, greenhouse gas emissions, and loss of biodiversity. These are some of the negative impacts associated with the seafood industry. In response, the global plant-based fish market is projected to reach a valuation of $1.3 billion (around €1.2 billion) by 2031. 

Against this backdrop, UK-based food-tech company Better Nature has secured a £350,000 (around €410,000) grant to develop plant-based fish made from food by-products. The company aims for the new range of sustainable seafood products to be nutritious, delicious, and environmentally friendly.

The grant, which comes from the UK’s innovation agency, Innovate UK, will enable Better Nature to build on the company’s proprietary fermentation methods, which are inspired by tempeh – a protein-rich plant-based food originating in Indonesia. This traditional Indonesian delicacy is made by fermenting soybeans.

The new fish alternative will be low in fat and cholesterol, but high in protein and omega-3 fatty acids. Better Nature’s products are not only good for health – they also have a positive impact on the environment. Traditional seafood farming is often damaging to ecosystems, but Better Nature’s products are produced in a way that minimises environmental impact. In addition, their products are completely free from antibiotics and other chemicals often used in conventional seafood farming.

The project aims to have upcycled vegan fish on the table by 2026.

Recent years have seen a revolution in plant-based food. Springwise has recently spotted a protein-rich food additive made from duckweed, animal-free proteins and preservatives, and alternative fats produced through fermentation.

Written By: Katrina Lane

Website: betternaturetempeh.co

Contact: betternaturetempeh.co/contact

Reference

Ten kitchens with islands that make food preparation easier and more enjoyable
CategoriesInterior Design

Ten kitchens with islands that make food preparation easier and more enjoyable

For this lookbook, we’ve chosen ten kitchen interiors featuring kitchen islands that are both practical and sociable.


Kitchen islands are freestanding counter-height units that are usually rectangular in shape and offer additional storage and preparation space.

They work particularly well in open-plan spaces, providing a clear line of sight between the kitchen and dining areas and offering a place where people can gather.

Here are ten architecture and interior projects that feature kitchen islands including one utilising a repurposed carpenter’s bench and another informed by the work of artist Donald Judd.

This is the latest roundup in our Dezeen Lookbooks series providing visual inspiration for the home. Previous kitchen-related posts feature green kitchens, terrazzo kitchens and kitchens with skylights.


Casa Aguantao, Chile, by Guillermo Acuña Arquitectos Asociados

Casa Aguantao, Chile, by Guillermo Acuña Arquitectos Asociados

Santiago studio Guillermo Acuña Arquitectos Asociados used pale pine for this linear kitchen, with the multi-functional island drawing the eye down the length of the narrow, glazed dwelling towards the living area and terrace beyond.

The kitchen island features a large stainless steel sink and a hob at one end, with the other end serving as a dining table. The far end of the island incorporates a wood-burning stove that faces the lounge.

Find out more about Casa Aguantao ›


White Rabbit House, UK, by Gundry & Ducker

White Rabbit House, UK, by Gundry & Ducker

For the revamp of a 1970s house in London, British architecture studio Gundry & Ducker added this kitchen island painted a striking shade of absinthe green.

The countertop, which features a large cantilever on one side to create a breakfast bar, is made of dark terrazzo set with white stone chips. With full-height storage behind it, the island faces a generous-sized room with two glazed double doors that open onto the garden.

Find out more about White Rabbit House ›


Rylett House, UK, by Studio 30 Architects

Rylett House, UK, by Studio 30 Architects

Studio 30 Architects repurposed an old carpenter’s workbench into a quirky island for this Victorian home renovation project.

The vintage wooden bench contrasts with the contemporary white kitchen units that line two walls. It serves as a sculptural bar that links the food-preparing area to the dining area on the other side of the spacious garden-facing room.

Suspended white Aim lights by the Bouroullecs hang above the island.

Find out more about Rylett House ›


Glyn House, UK, by Yellow Cloud Studio

Glyn House, UK, by Yellow Cloud Studio

Striking black terrazzo surface with large, colourful aggregate clads all but one side of this minimalist kitchen island designed by Yellow Cloud Studio for a home extension project.

A double layer of oak drawers with bronze pull-tab handles sits below the kitchen-facing side of the counter, which has a flush hob. The other side of the island overhangs to create a narrow breakfast bar, beyond which is a dining table with bench seating set against an exposed brick wall.

Find out more about Glyn House ›


Hass House, USA, by Feuerstein Quagliara

Hass House, USA, by Feuerstein Quagliara

Architecture firm Feuerstein Quagliara designed not one but two parallel islands for the open-plan kitchen, dining area and living room in this house in rural New York state.

Set at ninety degrees to the full-height storage along one wall, the islands’ bases are made of the same plywood as the cupboards and are topped by slabs of polished concrete.

One island is inset with a deep sink and an induction hob and features a breakfast-bar niche for two adjustable-height Camp Stools by Chicago designer Greta de Parry.

Find out more about Hass House ›


Lake Geneva Residence, USA, by Collective Office

Chicago architecture practice Collective Office created a sharp, monolithic island to divide the kitchen and dining area of this contemporary take on a farmhouse in Wisconsin.

The island is made of a solid-surface material by Caesarstone that resembles rugged concrete and has pale wood-fronted cupboards underneath.

The colour palette complements the silvery shingles of Alaskan yellow cedar that clad the home’s exterior. An extra sink is set into the countertop and there are handy electric outlets at one end.

Find out more about Lake Geneva Residence ›


Step House, UK, by Grey Griffiths Architects

Step House, UK, by Grey Griffiths Architects

A grey, altar-like island sits in the middle of the open-plan kitchen-diner of this London extension project by Grey Griffiths Architects.

Deep timber shelves provide storage and display space along the side that faces the dining table, with a sink with an angled mixer tap set in the middle of the kitchen side.

Find out more about Step House ›


Ritson Road, UK, by Gresford Architects

Ritson Road, UK, by Gresford Architects

Pink is the theme of this kitchen extension built by Gresford Architects from rosy-hued coloured concrete in London’s Hackney neighbourhood. The vintage-style room has units along opposite walls, with a traditional Aga cooker on one side. The dining table is in an adjoining but separate space.

The narrow kitchen island, which sits in the centre of the room, has pink cupboards with slot handles. The apricot-coloured marble counter is cut away to make space for a traditional ceramic butler sink.

Find out more about Ritson Road ›


Shallmar Residence, Canada, by StudioAC 

Shallmar Residence, Canada, by StudioAC 

Canadian architectural practice StudioAC referenced the work of artist Donald Judd with this sculptural kitchen island for an art-filled house in Toronto.

The island is formed of four grey cubes made by kitchen materials brand Neolith and is topped by an offset white slab, which is interrupted only by a small recessed sink.

Find out more about Shallmar Residence ›


Barcelona Extension, Spain, by Bonba Studio

A simple wood-clad kitchen island provides extra surface space and a breakfast bar with bar stools in this kitchen extension by Bonba Studio.

A plain white countertop contrasts with the deep red terracotta tiles that lead out to the patio, creating a functional and spacious-feeling open-plan kitchen diner. It is illuminated by three pendant lights.

Find out more about Barcelona Extension ›


This is the latest in our series of lookbooks providing curated visual inspiration from Dezeen’s image archive. For more inspiration see previous lookbooks showcasing peaceful bedrooms, calm living rooms and colourful kitchens.

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