Trabb Lab
Basic information
Project Title
Full project title
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Project Description
"Trabb" is a word from the Bolognese dialect that indicates a space dedicated to socializing, eating and celebrating among friends. It consisted of many rural families that shared what they produced.
"Trabb Lab" is a place where food lovers can meet to learn how to make traditional food, guided by experienced volunteers, and taste their results.
This initiative is focused on a "zero-waste" approach that supports local farmers.
Geographical Scope
Project Region
Urban or rural issues
Physical or other transformations
EU Programme or fund
Which funds
Description of the project
Summary
Food has always been meaningful, not only as nourishment, but as a way to get together and share traditions in every society.
In Bolognese dialect there is a word, “Trabb”, that indicates a space dedicated to socializing, eating and celebrating among friends. It consisted of many rural families that shared what they produced in special occasions.
"Trabb Lab" is a place where food lovers can meet to learn how to make traditional food, guided by experienced volunteers, and taste their results. This project is a way of bringing the tradition of the “trabb” into the modern world, creating a sense of belonging, underlining its values of sustainability.
This initiative is focused on a "zero-waste" approach that supports local farmers. The use of resources aims to minimize waste and promote this ancient concept.
To revive this tradition a suitable location is necessary, where people can find a new point of reference. The choice of an abandoned structure, inside of the city, brings the chance of regenerating a physical space as well as a legacy.
This initiative wants to involve different people from different backgrounds, encouraging the birth of a community. This chance has to be given to anyone who’s interested, without economic barriers, because “Trabb Lab” is a non-profit organization, and its aim is to preserve and promote culinary heritage.
Key objectives for sustainability
Today the food supply chain is based on overproduction, waste and aesthetically perfect food. But what may be non-marketable surplus to one, can be a valid ingredient to another.
“Trabb Lab” wants to create awareness towards the usage of resources. Local farmers and small activities will be the main suppliers, through their leftovers, promoting a healthy diet, based on seasonal food.
The project adopts the “Farm to Fork” philosophy, to make the food system sustainable and healthy.
The first-hand preparation, experienced in the lesson, brings awareness, leading the users toward a zero-waste approach.
The recipes will have different destinations: a prize for the course participants that will be able to taste their results, a symbolic reward for the suppliers, a source of income through trade made with external supporters, and a donation towards charities. This creates a sustainable chain where waste is converted into valuable ingredients, and not thrown away.
An additional aspect of sustainability is the regeneration of an abandoned building, reducing the waste of space inside the city.
Key objectives for aesthetics and quality
Cooking is a non-verbal language that allows the expression of the self and of one’s cultural origins. Taking part in the courses, users can learn how to cook through direct experience, taste their results and share a passion and socialize.
“Trabb Lab” wants to be a comfortable environment to learn regardless of one’s knowledge, promoting collaboration and peer-to-peer help.
The lesson format is not academic, with separate desks and a teacher that explains theoretic concepts. During the lessons everyone works at the same table, under the guidance of an expert, ready to give tips for a perfect recipe.
Once the meals are ready, a moment of conviviality follows, where people can share opinions about their results, to improve them next time.
This experience is framed by a dedicated app that organizes its operation. The platform will show a calendar where to book places for the courses, see the event schedule, share content, express preferences for upcoming courses, make suggestions, ad other kind of engagement needed to create and active community.
Taking part in “Trabb Lab” makes it possible to meet new local farmers, suppliers of the ingredients used in the workshops, that are thus advertised. So, the user has the chance of creating a private network of food supply that takes advantage of the small agricultural businesses of the territory.
Key objectives for inclusion
“Trabb Lab” is a non-profit organization that wants people to be able to get together, regardless of economic conditions, that can otherwise be strict limitations.
The construction of “Trabb Lab” enriches the neighborhood, promoting a sense of belonging for food lovers, people from the area, from Bologna and beyond.
Through gathering, participation and self-management, the shared kitchen will belong to anyone who wants to be actively involved.
The various specialized programs take advantage of the diversity of cultures and cuisines that are present in Bologna. A constructive dialogue is then put in motion, bringing together different people that wouldn’t have met otherwise.
People with different skill levels will be involved, some more knowledgeable that will teach, and share their traditions, and other ready to learn.
Physical or other transformations
Innovative character
Aspects of sustainability, Experience and Inclusion are intertwined because the lessons are open to everyone, and it raises awareness toward circularity issues to reduce food waste. Relations are better visualized in the image "trabb lab_04".
