GROW THE FOOD INSIDE THE RESTAURANT
Circular Urban Agriculture Nurturing Living Soil
GOAL
Eliminating the distance between where food is produced and consumed.
Did you know that a Penn State University study discovered that a freshly harvested spinach leaf can provide us with up to 90% more vitamin C than a leaf that was harvested 24 hours ago?
ENJOY ULTRA-FRESH PRODUCE
YEAR-AROUND
Harvest
every
single
day.
SoilMother
Exceptional taste and quality.
RIPENESS
When fruits and berries are grown in a different location than where they are consumed, they have to be picked before they are mature in order to withstand their journey without going bad. Picking an immature fruit is somewhat like removing a baby from it’s mother at 7 months instead of 9. When foods are grown inside the restaurant one can wait until they are fully mature before harvesting.
UTILITY & FRESHNESS
Normally a head of lettuce is harvested when it is just ready to produce a lot of leaves. When growing the lettuce inside the restaurant one may leave it in the ground and harvest its leaves instead of cutting the whole head. By doing it this way you may not only retain its freshness until harvested but also get way more leaves from the same head of lettuce within its lifecycle.
UNLIMITED VARIETY
Being able to control the environment means it is possible to grow practically anything. Including varieties of food most people have never seen before.
SOILMOTHER
REDUCED EMISSIONS
By growing the food inside the restaurant there is no need for transportation, neither packaging.
SoilMother
REDUCING & UTILIZING FOOD WASTE
Being able to adjust the temperature inside Soilmother allows you to speed up or slow down the growth rate of the plants in accordance with the demand in the restaurant. Ultimately reducing food-waste. If food waste still occurs it can be composted and fed back into the system to generate new food.
