Chef’s Produce Travels Just 60 Feet from the Building’s Roof to His Kitchen

Posted on Oct 16 2016 - 8:29pm by UOG

“Chef John Mooney believes so strongly in local food that for his latest restaurant in Manhattan’s West Village, most of his produce travels just 60 feet from the building’s roof to his kitchen.

He’s able to grow nearly two-thirds the vegetables for his restaurant- Bell, Book & Candle- because he doesn’t rely on soil. Instead, Mooney and his partner Mick O’Sullivan installed 60 vertical tower hydroponic systems.”

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