Farm-to-table
Supply your restaurant, cafe or hotel with fresh produce organically grown on site in raised systems or a full rooftop farm. Urban farms and gardens draw the community, beautify barren spaces, and demonstrate your restaurant’s commitment to sourcing the finest ingredients possible.
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Yield, on average, 2-3 pounds of produce per square foot of growing space (requirements)
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Immediate access to fresh, local, chemical-free produce
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A meaningful connection to your ingredients for an inspired menu
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Active participation in the “green movement” and energy conservation
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A collaborative environment for your staff
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Cost-saving (yield and value), and time-saving
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Generate buzz-worthy press
Ask for the details.
BENEFITS OF GROWING ON SITE
Take the food service farm-to-table movement to the next level by growing and harvesting a portion of your produce only feet from your establishment’s kitchen.Growing on site ensures quality and a fresh supply of typically high-priced herbs and unavailable heirloom plant varieties.
