Chefs and Restaurants
From Urban Spaces to Full-Scale Farms, How to Build an On-Site Garden
In an ideal restaurant scenario, the produce is plucked from an on-site solar-heated hoop house, edible flowers and herbs fill lush, conversation-piece garden boxes, and you have enough yield to serve your menu and cater to the community. But limited space, extreme temperatures, and time constraints make gardening on-site a challenge for most restaurants. But we found three chefs who’ve made gardens—big and small—a vital part of their businesses and missions.