Hottest Restaurant Trend of the Year: Growing One’s Own Vegetables

A recent survey conducted by the National Restaurant Association revealed that growing one’s own garden vegetables is 2010’s top restaurant trend. More independent restaurants grow vegetables for going green and cutting operation costs.

The Blue Water Grill in Grand Rapids, Michigan, for example, has increased the size of its garden from 1,000 square feet to about 3,000 square feet. The gardens now provide supplies of tomatoes, squash, peppers, sweet corn, herbs, and strawberries. Restaurant owners believe that such practice allows them to better control the quality of food and lower the food costs. Some restaurants also open their gardens for tours. During tours, creative chefs may offer to cook something “special” from the garden for guests.

In August 2010, I shared an ABCNews video of how a restaurant in Midtown Manhattan is able to use a rooftop garden to produce the “green supplies” for its business. Even though this idea may work better for independent restaurants because they have fewer restrictions as compared to restaurant chains, it appears to be a practical trend in either rural or urban areas. Isn’t it nice?

References:

Associated Press: http://tinyurl.com/linchikwok10052010

Picture was downloaded from huntergathercook.typepad.com via http://tinyurl.com/linchikwok10052010P

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Linchi Kwok, Ph.D.

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