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.
Hyperburgers started as the graduation thesis and project of Francesca Tambussi, developed during the two years of Social Design master at Design Academy Eindhoven and presented in June 2021. 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 your fridge is 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 knead and bake your stress away every week. Perhaps you're the master of vegan mayo or the 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 and premium extravirgin olive oil. Maybe you're not really into food, but a lot into eating.
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're supplying the shop from a producer you had 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 your kitchen. 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. Obviously, it can be as big as participating to a cooking session, starting a new food operation, even developing a new composting machine.
Space
Hyperburgers is not a e-shop. It's a physical space in the city, offered by cultural institutions, such as museums, foundations, co-housings, students campuses, communal kitchens, neighborhood clubs.
The shop never pays rent, but fairly uses vacant spaces in order to provide to citizens a place for a daily and communal kind of sustainability, one that tackles at once the environmental, the economical and the psychological aspects of consumption. In a Hyperburgers, pre-exhisting practices can juxtapose and new protocols can be experimented.
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.
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 your fridge is 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 knead and bake your stress away every week. Perhaps you're the master of vegan mayo or the 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 and premium extravirgin olive oil. Maybe you're not really into food, but a lot into eating.
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're supplying the shop from a producer you had 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 your kitchen. 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. Obviously, it can be as big as participating to a cooking session, starting a new food operation, even developing a new composting machine.
Space
Hyperburgers is not a e-shop. It's a physical space in the city, offered by cultural institutions, such as museums, foundations, co-housings, students campuses, communal kitchens, neighborhood clubs.
The shop never pays rent, but fairly uses vacant spaces in order to provide to citizens a place for a daily and communal kind of sustainability, one that tackles at once the environmental, the economical and the psychological aspects of consumption. In a Hyperburgers, pre-exhisting practices can juxtapose and new protocols can be experimented.