The trend towards a preference for locally-sourced foods has a gotten some folks thinking about ways to make that dream a reality in Northern climes where supplies of locally-grown Produce fall off dramatically over the winter. And their solution actually makes food sourcing even more local…
We’ve all heard about the hundred-mile / kilometre diet, under which adherents try to eat only foods produced within that distance of their homes. It sounds great, and may, indeed, be great for those living in warm climates like the Mediterranean or the U.S. South where crops are grown year-round. But in the Northern U.S., Canada and much of Europe there’s only one growing season, and it gets shorter the farther north you go.
Survey says…
A new survey by market research firm Global Data reveals that 38 percent of consumers believe locally produced products to be healthier, 70 percent believe they are fresher, but only 22 per cent believe that they are more likely to be traceable back to the producer.
What’s a responsible and responsive restaurateur to do?
One solution may be the expansion of restaurant operations from simply preparing and serving food to actually growing it themselves. Using well established techniques such as hydroponics and aeroponics, restos could grow enough Produce to fill their needs. In fact, a number of high-end eateries have already started doing this, not only with high-tech systems but with roof and backyard gardens in season.
In New York City, upscale resto Bell, Book & Candle is rattling some cages by pursuing an intensive in-house growing program incorporating a rooftop garden (view video, above). Chef John Mooney uses 60 aeroponic growing towers on the roof of his building to grow all kinds of above-ground Veggies and Herbs – everything of that ilk that his menu requires. Like the seasons, the menu evolves over the year as different Veggies come to harvest. Other restos are incorporating the same technology right in the dining room, replacing potted palms with growing towers.
It’s not unreasonable to assume that seafood restos could grow some of their own Fish and Shellfish in basement ‘farming’ tanks, though commercial cottage-industry technology for this option does not yet exist.
In Toronto, a test program is underway allowing people to keep Chickens in their backyards, to produce both Eggs and Meat for their own use. What not intrepid restaurateurs, as well?
Could easily be expanded…
William Grimwade, Associate Consumer Analyst at GlobalData told Food In Canada, “This phenomenon has so far been limited to high end [restaurants], independent restaurants who can charge a premium for using ultra local ingredients. However, chains could adopt this trend, by investing in new technologies that can provide greater food production in a smaller area.”
Here’s another way we could preserve restaurant dining in the face of global warming and the pressures it will i9nevitably put on our food supply and selection.
~ Maggie J.