Welcome to a supermarket entirely run by consumers, filled with self-organized food. There’s no middle man here: we pay each other directly. But money is not enough to buy! In this shop, to be able to take, we need to give something back, be it food, time or packaging.
The material installation is made entirely with salvaged leftovers, donated, borrowed, second hand material, gathered thanks to the friendship of local actors, institutions and friends. Photography by Femke Reijerman.
Food
In this utopian store, the consumers are the ones who put the food on the shelf, via different scenarios: it can be leftovers, self-grown, self-made, or even self-imported products.
Maybe you’re leaving town and you have your fridge full of leftovers or you know a bakery who throws away fresh bread every day. Maybe you grow your own herbs or know a permaculture garden outside town. Maybe you bake your problems away every week. Or perhaps you’re the German master of vegan mayo, the Syrian queen of babaganoush. Maybe you are in a foragers club, a dope fermenter, a wise seed collector. Or maybe you know a small producer back home who produces affordable premium natural wine. Maybe you're not a food provider but you want to eat all of the above.
Money
When the food is not offered for free, we refund each other directly through the hyperburgers platform, or directly with cash.
It's up to you if you want money for the food you offer. If it's leftovers, you might just want to give them for free. But if you did put money and time for the ingredients and the cooking, or if you are supplying the shop from a producer you know whom of course you have to pay, you most probably will want your money back, at least of the cost of the ingredients. You can also make a round price that considers your effort, it's up to you, you decide.
Take&Give
There’s no middle man here and the shop is non-profit. There’s only one golden principle: whenever we take anything, we need to give something back in a non-monetary form, whether it’s food, time, or packaging.
The amount of the giving does not matter. It can be as small as a cork, a rubber band, a glass jar from the waste bin. It can be a little bit our your time, to wash packaging, to place a new item on the shelf after you take your portion, bottling some oil, or more time, like help cooking, or develop a new composting machine. Obviously, it can be as big as participating to a cooking session or even starting a new food operation. In this last case as long as the food is on the shelf, the person does not have to give each time they enter the shop, cause they are literally giving even when they are not there.
Welcome to a supermarket entirely run by consumers, filled with self-organized food. There’s no middle man here: we pay each other directly. But money is not enough to buy! In this shop, to be able to take, we need to give something back, be it food, time or packaging.
Food
In this utopian store, the consumers are the ones who put the food on the shelf, via different scenarios: it can be leftovers, self-grown, self-made, or even self-imported products.
Maybe you’re leaving town and you have your fridge full of leftovers or you know a bakery who throws away fresh bread every day. Maybe you grow your own herbs or know a permaculture garden outside town. Maybe you bake your problems away every week. Or perhaps you’re the German master of vegan mayo, the Syrian queen of babaganoush. Maybe you are in a foragers club, a dope fermenter, a wise seed collector. Or maybe you know a small producer back home who produces affordable premium natural wine. Maybe you're not a food provider but you want to eat all of the above.
Money
When the food is not offered for free, we refund each other directly through the hyperburgers platform, or directly with cash.
It's up to you if you want money for the food you offer. If it's leftovers, you might just want to give them for free. But if you did put money and time for the ingredients and the cooking, or if you are supplying the shop from a producer you know whom of course you have to pay, you most probably will want your money back, at least of the cost of the ingredients. You can also make a round price that considers your effort, it's up to you, you decide.
Take&Give
There’s no middle man here and the shop is non-profit. There’s only one golden principle: whenever we take anything, we need to give something back in a non-monetary form, whether it’s food, time, or packaging.
The amount of the giving does not matter. It can be as small as a cork, a rubber band, a glass jar from the waste bin. It can be a little bit our your time, to wash packaging, to place a new item on the shelf after you take your portion, bottling some oil, or more time, like help cooking, or develop a new composting machine. Obviously, it can be as big as participating to a cooking session or even starting a new food operation. In this last case as long as the food is on the shelf, the person does not have to give each time they enter the shop, cause they are literally giving even when they are not there.