First spotted this article in the Vancouver Sun: Vancouver-based company Urban Stream Innovation is trying to reduce the carbon-footprint of restaurants, by, as their website says, creating local, sustainable foods.
How do they do it? Creating what they call a “microfarm” in a shipping container that’s right outside of a restaurant. Their first client: Luke’s Corner Bar & Kitchen. Not only does this supply sustainable food year-round, it also helps restaurants comply with the city’s new bylaws requiring commercial properties to steer 80% of organic food scraps away from landfills — a process underway in parts of Canada. The new regulations go into effect in 2015.
Per a press release on Urban Stream Innovation’s site, the farm “is filling a major gab in urban food system infrastructure” by offering a solution for food scraps diversion and sustainable, year-round organic food production.
One Comment Add yours