Skip to main content

A Continuous Discussion on Urban Farming: A New Wave of Agricultural Revolution?

Image
By
The Industrial Revolution had both positive and negative impacts on the society and the environments. While civilization allows people to enjoy a better life, the revolution may also have destroyed the harmony relationship between human beings and the Mother Nature in some degrees. Over the years, we have learned many lessons as our society continues to evolve. Sustainability becomes one of the focal points when people redefine a healthy life style.

Urban farming is one of those sustainable issues that have brought to my attention. I have shared my thoughts on this topic many times on this blog. Today, I am going to share an additional CNN News video on how urban farming can transform an abandon industrial zone in Brooklyn, NY. Based on what you see in the video and my previous discussions, what entrepreneurship opportunities do you find? What suggestions will you give to hotel or restaurant owners for running a more sustainable business? Will you see the urban farming concept the beginning of a new wave of Agriculture Revolution? Why or why not?

Relevant Discussions:
A Five-Star Hotel Adopts the Rooftop Gardening Concept
Restaurant Trend of Growing One’s Own Vegetables
Community-Support Agriculture
Rooftop Gardening

Labels:

Comments

  1. Regan HorackApril 25, 2011 at 3:18 PM

    Urban farming is certainly the beginning of a new wave of agricultural innovation. At the present it is a trendy, but alternative method of food procurement. As with any inventive or new operation concept there is great potential for urban farming to be a lucrative entrepreneurial investment for those who realize the opportunity. However, what is more important than potentially successful investment opportunity, is the future of food procurement and consumption.

    The current food market is not sustainable, food being consumed in one location may have traveled anywhere from 20-2,000 miles, from farm to plate. Rising oil prices, government subsidies of cash crops and large food company monopolies are going to cause an implosion of the food market as resources become more scarce. An immediate progression towards localization will greatly decrease the detrimental effects of any type of crisis.

    Restaurants that proactively make their menu's more local and sustainable will profit both in the short term and the long term. Going as far as growing their own food is a big commitment and requires a substantial initial investment, that mat not currently appeal to many establishments. Also, it would be very difficult for a single restaurant or urban farm to successfully yield all of the produce a chef, that is accustomed to the variety and selection the current food market provides, demands.

    A solution to these situations may be the development of restaurant urban food co-ops. Co-ops exist in most suburbs, and some cities and are a trendy and eco-friendly way to get seasonal vegetables. The co-op concept could be applied to restaurant procurement. An urban farm could offer a membership to restaurants that provides them with bi-weekly deliveries of fresh, local produce. The member ship cost could be reduced if restaurant employees participate in the work required of the farm. This would promote sustainability and educate at the same time.

    ReplyDelete
  2. Linchi KwokApril 25, 2011 at 6:19 PM

    Thank you for providing an insightful discussion. Let me know if you want to pursue urban farming as an entrepreneurship idea. As a Kauffman Professor, I am eager to help entrepreneurs in our college. Hospitality is a great industry for entrepreneurs.

    ReplyDelete

Post a Comment

Popular posts from this blog

Luxury vs. Millennials and Their Technology: The Ritz-Carlton (By Julia Shorr)

By
Embodying the finest luxury experience, The Ritz-Carlton Hotel Company, LLC has been established since 1983. In 1998, Marriott International purchased the brand offering it more opportunity for growth while being independently owned and operated. They are known for their enhanced service level as the motto states, “Ladies and Gentlemen serving Ladies and Gentlemen”. The luxury brand now carries 97 hotels and resorts internationally and is attempting to keep the aspects of luxury while keeping up with the trends of the technologically improving generations. The Varying Demographics of the Target Market The Ritz-Carlton’s typical target market includes: business executives, corporate, leisure travelers, typically middle-aged persons and elders, and families from the upper and upper-middle class section of society .   This infers a large range of types of travelers in which all are similar in that they are not opposed to spending extra for the luxurious ambiance. However, with
4 comments
Read more

Is It OK for Hotel Staff to Wear Piercings and Tattoos?

By
Time has changed. I see more and more college students wearing piercings and tattoos nowadays, but is it OK for hotel staff to wear piercings and tattoos? The answer is “no, no, no.” According a report at USAToday.com, customers across the board do not want to see any hotel workers with pierced eyebrow, pierced tongue, tattooed arm, or nose ring. Some may argue that tattooed and pierced workers may seem more acceptable in edgy boutique hotels as compared to the big franchised hotels, but the survey results did not find any differences among a variety of lodging products. Many respondents believe people who wear visible tattoos and piercings are taking a high risk of their professional lives. If you stay in a hotel, do you mind being served by tattooed and/or pierced staff? What if you are the one who makes the hiring decision? References: USAToday.com: http://tinyurl.com/linchikwok08042010 Picture was downloaded from http://tinyurl.com/linchikwok08042010P
25 comments
Read more

Besides helping the environment, what other benefits can restaurants see from green food packages?

By
Restaurant curbside pickup evolved from the old-fashioned takeout service and has gained momentum since COVID. Restaurateurs embrace the concept, and consumers want it. Curbside pickup will remain an essential restaurant distribution method even after the pandemic. Do off-premises restaurant services add a burden to the environment? The surge of restaurant off-premises services (curbside pickup, takeout, or delivery) could harm the environment because many retailers use food containers and packages made of plastic for one-time usage. Research shows that our world populations produce 130 million tons of single-use plastic a year (including more than food packages here), but in the U.S., only 8% of all plastic products get recycled. Some restaurants have begun using more sustainable materials in food packaging (e.g., disposable containers). Their efforts deserve a round of applause! Nevertheless, it is unclear if their good deeds can also bring them monetary rewards. For example, can gr
4 comments
Read more