Taking the sustainable restaurant trend up a gear, San Francisco-based restaurant The Perennial will feature a closed-loop symbiotic system in its greenhouse, where plants and fish will be raised together to facilitate a naturally sustainable ecosystem.
The Perennial, due to open early next year, is led by Anthony Myint, co-founder of US-based Chinese restaurant and takeaway Mission Chinese Food. Unused food from The Perennial's kitchen will be composted by worms and larvae, which will be dehydrated and fed to the fish, which in turn will feed the plants. The plants and fish will then be harvested and served in the restaurant.
The creation of this aquaponic greenhouse will be funded through Kickstarter investment, following a successful campaign via the crowdfunding site, which ended last week.
As previously reported in Food Vision, by 2050, food demand will grow by 70% as the global population nears 10 billion. Many individuals and urban businesses are turning to micro farming as an efficient way of producing healthy and sustainable food. Michigan-based vertical farming enterprise Green Spirit Farms recently opened the world's largest vertical farm, which houses 17 million plants. For more on similar developments, see Future Farming.
Similarly, food suppliers are facing increasing pressure to prove where their produce originates from, with technology providing new opportunities to showcase traceability and transparency, as explored in Intelligent Food. For more on environmentally friendly restaurant initiatives, see Sustainable Dining.