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Ecosystem
Circular community
Fermentation
Program in Feb 2023
This program is designed for professionals in the sustainable food industry, with a focus on fermentation technologies and circular agriculture. Chefs and food producers will have the opportunity to learn about cross-cultural fermentation techniques from traditional producers in Japan and Italy, and discover ways to reduce food waste while enhancing Umami and health values with nutrients.
Agriculture professionals will learn about pesticide-free and fertilizer-free cultivation methods that regenerate soil and techniques to increase soil micro-organism diversity through the use of biochar. The program will emphasize the use of natural ingredients and creating a healthy ecosystem to encourage active and diverse micro-organisms.
In addition to learning about local community design and social innovation solutions, the program also explores the traditional use of fermentation in textiles and interior design in Japan. This cross-disciplinary approach brings together traditional knowledge about fermentation and living.
Bio-architect
Microbiome
Natural materials
Sozai Master course
It is becoming increasingly important for architects and designers to not only create aesthetically pleasing spaces, but to also use sustainable and natural materials that positively impact human health and well-being. This program focuses on the traditional knowledge of Sozai, meaning "natural materials" in Japanese. It combines technology, innovation, and traditional knowledge to approach biological architecture and living.
The program takes into account the importance of spaces that promote human comfort, such as air quality, light, and sound. It also delves into the comprehensive design of how micro-organisms interact in a space. The use of Japanese clay walls, in particular, is gaining worldwide attention as an innovative building technology due to the beautiful skills of traditional plasterers and the ability of clay walls to regulate temperature, humidity, and produce negative ions through the use of fermented living soil in spaces.
In addition, the program will examine social innovations such as converting bio-waste into energy, reducing reliance on sewage and promoting circular living through recycling.