For several years, Fondazione Antonio Ratti has promoted and applied permaculture practices through workshops and meetings involving artists, permaculturists, geologists, botanists, and agroecologists. Permaculture is a design system aimed at creating sustainable communities and environments: it offers practical tools for developing productive and efficient landscapes, together with models of social organization and community structures.

This year’s edition focuses on the relationship between permaculture and fermented food practices, exploring the deep connection between caring for the earth and caring for the body. The course will introduce the fundamentals of fermentation as an accessible practice, a tool for well-being, and a form of food autonomy.

Participants will have the opportunity to learn fermentation techniques, prepare their own fermented foods, and reflect on the value of these practices within the context of a sustainable lifestyle.