This innovative salad-focused restaurant grows its own lettuce on-site using a hydroponic farming system. The concept emphasizes sustainability, hyper-local sourcing, and freshness, creating a unique experience for guests that connects them directly to the source of their food.
Key Insights:
Lettuce is grown directly in the restaurant, reducing food miles to almost zero.
The farm produces over 80 different types of lettuce.
Two hydroponic farms are located in an auxiliary space attached to the restaurant, with an elevated conveyor delivering freshly harvested lettuce next door.
The system uses 90% less water than traditional farming methods, highlighting its commitment to environmental sustainability.
The company exclusively grows lettuce, as it is the most productive and fast-growing crop.
Most of their waste is composted, and only recycled plastics are used in their operations.
The concept allows guests to witness the growing process, enhancing the overall dining experience and fostering transparency. The compact hydroponic system requires minimal space, making it scalable and suitable for urban environments. And they also have an awesome cheesy bread ;)
