Low-tech in food to achieve the ecological transition


Low-tech in food to achieve the ecological transition

In its latest study published in March 2023, theADEME examines the concept of low-tech through a literature review and some thirty interviews. To make a success of the ecological transition, the objective of this study is to define the conditions for the large-scale deployment of low-tech solutions compatible with the concepts of sobriety, circular economy and above all frugal innovation. Two themes in which Solar Brother has been involved since its creation have particularly caught our attention: first, the preparation and preservation of food in a low-tech manner and second, low-tech collective food.

Solar cooking

To prepare and preserve food, the ADEME study looks at solar cooking and drying solutions. Indeed, solar thermal to heat and dry food is a proven low-tech technology. The foldable solar cooker Sungood folding solar cooker is cited as an example, as well as the whole range of solar ovens and barbecues sold by Solar Brother for solar cooking.

Solar drying

Food preservation is another point addressed: solar drying offers an efficient and ecological alternative for the preservation of fruits, vegetables and plants as with the solar dryer OMY.
In order to spread these low-tech solutions as widely as possible, we remind you that Solar Brother provides free plans for anyone who wants to build their own solar oven or its solar dryer.

Cooking without energy input

Finally, a low-tech solution that can be combined with all forms of cooking (solar, wood, gas) is the use of a Norwegian pot . Indeed, the Norwegian pot allows to isolate the preheated food to continue cooking without additional energy. With this ancient technique, the energy savings for cooking a dish can reach 60%!

Solar restoration

After reviewing low-tech alternatives for heating and preserving food, the study also discusses the possibilities of using solar energy for collective food.

On this occasion, the experience of our partner the guinguette " Le Présage "located in Marseille, is highlighted. Indeed, it is the first solar restaurant in Europe operating with a tubular solar oven Sunchef Pro and a solar oven. "Le Présage" offers seasonal cuisine with local products. This model can easily be extended to all territories and developed as a restaurant-garden with a bioclimatic building.

Whether for individuals or professionals, this ADEME study shows that low-tech solutions offer real environmental, economic and social benefits for food. Thanks to its activity base, ADEME could thus contribute to removing the cultural, regulatory and financial obstacles to the large-scale deployment of these low-tech solutions.

Source: https://librairie.ademe.fr/dechets-economie-circulaire/5421-demarches-low-tech.html
Cover photo © Association "Les festins photoniques" / Restaurant "Le Présage