Information students, Mikkel, Gustav, Casper og Oliver are in their bachelor project exploring how an AI-driven hydroponic system — originally developed in South Africa to address food insecurity and water scarcity — can be retrofitted into a Nordic fine dining context.

The system, designed for rural farming environments, was previously tested by us at Café Europa, where it became clear that large-scale kitchens faced challenges integrating such a complex technology into everyday routines. Building on these insights, we are now collaborating with Restaurant Hærværk — an alternative, Aarhus-based restaurant featured in the Michelin Guide — to investigate how the technology might take on new meaning in a smaller, quality-driven setting where sustainability, aesthetics, and storytelling play a central role.

To retrofit the hydroponic tent, we are engaging in an exploratory and participatory process together with the restaurant’s team. Through hands-on design activities, we aim to reimagine how the tent can become meaningfully integrated into their practice — not just as a technical system, but as part of the restaurant’s broader story about sustainability and craft.

Follow Hærværk instragram to get updates on the project https://www.instagram.com/reel/DPy9d8ECuCn/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==