News
In this section we regularly publish information on ongoing event formats, on current and planned experiments and formats, on joint action, on relevant calls for proposals, announcements and project developments. Take a look and join in!
1st Open Real-World Lab Day in Berlin
The 1st Open Real-World Lab Day was supported by the Network of Real-World Labs for Sustainability and the Society for Transdisciplinary and Participatory Research (GTPF) and will take place jointly nationwide in 2025: In the context of local, sustainable transformation, this event aims to bring to life the challenges, experiences, and successes of real-world lab work, transdisciplinary and participatory research, technology, and innovation in real-world labs in Berlin. We would like to thank all participants for their involvement, inspiration, and exchange of ideas at the 1st Open Real-World Lab Day in Berlin!
Water | Art | Climate – Futures on Campus
Together with the UDK, we invite you to Climate Day on October 17, 2024: “Water | Art | Climate – Futures on Campus.” In addition to the exhibition opening, an exciting program focusing on rainwater management and art on the Charlottenburg campus awaits you, featuring workshops and presentations.
Program for the Real-World Lab Open House on October 10, 2024!
We invite you to the 1st REAL LAB OPEN HOUSE on October 10, 2024, in Berlin! In the context of local, sustainable transformation, this event will bring to life the challenges, experiences, and successes of real lab work, transdisciplinary and participatory research, technology, and innovation in Berlin’s real labs. The program is available online; please register by email
First Edible Campus Dinner @ Bauhaus Reuse
To wrap up the Water, Nutrients, and Sanitation Conference at the Architecture Forum of TU Berlin, we hosted our first “Edible Campus Dinner.” Basil pesto straight from PopFarm, prepared locally and enjoyed together on Ernst-Reuter-Platz. Served with fresh bread, homemade in the teaching kitchen of the BNErLe department—Education for Sustainable Nutrition and Food Science. Thank you to everyone—it was simply delicious and wonderful to dine together like this!