Fundamental to the biodiversity cycle, and essential to our food chain, bee populations in industrial countries are decreasing at an alarming rate due to changes dictated by the industrialization of nature’s environment. As a result of this phenomenon, urban beekeeping has recently gained popularity as the practice becomes more of an interest for citizens of major urban cities. Project B aligns within this global effort of bee preservation by offering a beekeeping service adapted to the needs of restaurants with the objective to develop this millenary art. At the heart of this offer is an innovative beehive optimized to the well-being of the colony that also promotes introductory methods to beekeeping.
Project B brings restaurants and bee colonies to work in harmony to offer to the restaurant clientele a unique tasting experience. The ritual is to create a connection between the bees, the chef and the restaurants’ customers by presenting, in an innovative way, products directly from the hive; in the most pure state. Once the dish is presented to them, customers can observe the impressive work of the bees, shown as the core of the plate instead of a condiment, taking the rightful place it deserves, meeting to the basic criteria of the project: emphasis on the honey cells as the main element of the dish to enhance the culture of honey, awareness of the laborious work of bees and democratization of beekeeping by bringing the benefit to the customer’s dishes.
Design: Marc-André Roberge / Photography: Alex Godbout-Simard / Videography: Samuelle Trudelle-Gendron
The article above was submitted to us by an Inhabitat reader. Want to see your story on Inhabitat? Send us a tip by following this link. Remember to follow our instructions carefully to boost your chances of being chosen for publishing!