Announcements

Job offersmore »





Tweeting Growers

Top 5 - yesterday

Top 5 - last week

Top 5 - last month

Exchange ratesmore »




How sustainable can a restaurant be?

How sustainable can a restaurant be? That's the question Anthony Myint, founder of San Francisco-based restaurant The Perennial, asked himself. After a successful Kickstarter campaign a few years ago, The Perennial's sustainable greenhouse is going full steam ahead, churning out ingredients to provide patrons with sophisticated dishes.

At The Perennial, Anthony tells us, they're trying to champion food as a climate solution. Some explicit examples are shifting to perennial grains and carbon ranched meat - foods that result in the increase of soil organic matter over time (the removal of carbon from the atmosphere and storage of that carbon in the soil). A big piece of the overall equation is also growing food intensively in urban environments, utilizing natural inputs. Hence aquaponics.



The aquaponics greenhouse features culinary specialty ingredients like marigold leaf and flower, ice lettuce, fresh curry leaf, finger lime, and salad burnet. This exotic selection of crops has meant greenhouse director Nathan Kaufman has had to learn a thing or two: "In the past I've worked primarily with pretty recognizable food crops (lettuce, tomato, cucumber, etc). For The Perennial I've had to learn the nuances of dozens of different species, many of which I had never even heard of before."



Waste management
Nathan employs nutrient film technique (NFT) channels, deep water culture beds, and flood and drain tables. The greenhouse itself has roll up sides, a ridge vent, and HA fans.

Another interesting feature is the use of pre-consumer waste from the restaurant. This waste is separated into categories like veg and meat, Nathan explains. "All vegetable waste is mixed with sawdust from our neighbor's wood shop and then fed to red wiggler worms. We utilize the worm compost to amend our raised beds. Meat, bread, and dairy are fed to Black Soldier Fly Larvae, which we in turn harvest/dehydrate and then use as a fish feed. The waste from our fish is used to fertilize the majority of the crops we have growing onsite."



Happy customers
The response to both the greenhouse and the meals served using its ingredients has been positive, according to Anthony. "I think people want to be as connected as possible to the sources of their food, and the greenhouse gives us interesting flavors to work with."

He sees supporting aquaponics as becoming the norm for other restaurants as well. "Hyper local food, grown with less water and using all natural fertilizer while also eliminating landfill? Lots to like there. But as far as restaurants operating their own greenhouses? Maybe not or at least not unless there is the right balance of proximity and scale and bandwidth."

Nathan agrees. "Not necessarily the whole in-house, raising insects, closed-loop cycle just for logistical reasons, but definitely sourcing from aquaponic producers. With more and more aquaponic farms springing up around the world I think it's just a matter of time before 'aquaponic' becomes a common a descriptive term like 'organic' or 'biodynamic.'"



For more information:
The Perennial
59 Ninth St
San Francisco, CA 94103
(415)-500-7788
info@theperennialsf.com
www.theperennialsf.com

Publication date: 2/8/2018
Author: Jan Jacob Mekes
Copyright: www.hortidaily.com

 


 

Other news in this sector:

2/21/2018 US (PA): Plant pathology students reap benefits of research opportunities
2/21/2018 Germany: Ten hectares of tomatoes built on former mining area
2/21/2018 US (CA): Strathmore FFA Farm adds CropBox, greenhouses
2/21/2018 NL: Lans harvests tomatoes from 100% LED-lighted greenhouse
2/21/2018 US (FL) Vegetable gardens outlawed
2/20/2018 US (AR): Horticulture students win 12 awards at regional meet
2/20/2018 US (MN): Grower brings local lettuce to Twin Cities consumers
2/20/2018 New Zealand family watches woman steal honesty box and one cucumber
2/19/2018 US (MS): Dixie grandmother grows hydroponic tomatoes
2/16/2018 "Presidentís budget proposal threatens food, farm, and nutrition programs"
2/16/2018 India: Blind man reaps success in tomato farming
2/16/2018 "I use the website to quickly find answers to practical questions"
2/16/2018 Imitation awareness: Patented Perlina aubergines
2/15/2018 Alberta growers brush up knowledge in Europe
2/15/2018 The comparison between the army and farming
2/15/2018 US (NY): Underground farm delivers rare herbs to chefs
2/15/2018 Baby leaf grower partners with nonprofit for cancer relief
2/14/2018 Start of the wild garlic season along the Danube
2/14/2018 "With data analysis we can make the next step"
2/14/2018 British students watch how Spanish tomatoes grow