Growing our own food is nothing new. We’ve urban farmed for thousands of years in every space, city, country and culture in the world. Chefs and cooks in restaurants and cafés can do it easily and enjoy the many benefits of sharing super local organic food, fresh from your plot to your diners’ plates.
There are solid value-add and marketing benefits to growing food onsite:
- Growing your own food creates the ultimate providence of local. Urban farming is possible in small spaces and with little effort.
- Growing your food onsite allows you to design your menu boasting of salads that are grown ‘out the back’, vegetables harvested daily and herbs picked minutes ago – all proudly produced with zero food miles, all super fresh and undeniably local.
- Great quality at a cheaper cost. It saves businesses time and money growing their own staple produce.
- There is also great benefit in chefs and cooks developing intimate connections with the produce we prepare, cook and serve, and growing our own is the best way to achieve and maintain that connection.
Growing your own food can be as simple as leafy greens and herbs in pots, or a garden bed onsite at your restaurant or café. You can grow in small spaces like courtyards or balconies, rooftops or in front of your business for your customers to see. There’s really no limit.
Dean knows that life and business can be busy. Time, work, budget, health, motivation or know-how cause many businesses to delay growing their own food for these and other reasons.
That’s where Dean comes in. He makes it easy. He makes your onsite food growing and urban farming goals a stress-free reality fast – tailored to your menu and future menus.
If you fancy adding ‘urban farmer’ to your food skills, and want to join the fast growing edible gardening movement now sweeping the food scene worldwide, we can set you up the right way and faster than you imagined. Just picture yourself or your staff slipping outside the kitchen to water your vegies, pick super fresh greens and herbs before service, compost your kitchen waste and take in the fresh air. That feeling is gold and Dean wants chefs and cooks to experience and enjoy that lifestyle too.