Restaurant opens 2,500-square foot Organic Rooftop Farm – first to be Certified Organic in the USA — City Farmer News

January 17, 2009 at 5:38 am Leave a comment

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Photo: Scott Stewart, Sun-Times. Helen Cameron inspects the veggies growing on the roof of her restaurant. “I come up once a day to see what’s ripe,” she said. Six tons of soil were carried up to the roof.

Restaurant opens 2,500-square foot Organic Rooftop Farm – first to be Certified Organic in the USA — City Farmer News: “In late July the folks at the Uncommon Ground restaurant, 1401 W. Devon, opened their 2,500-square foot organic rooftop farm. The lofty mission is to deliver organic produce for the downstairs restaurant and to use the garden to teach adult volunteers and children how to grow food organically in an urban, roof-top environment.

‘There’s a lot of green roofs in Chicago,’ said Helen Cameron, co-owner of Uncommon Ground during a roof top tour. ‘But they are not necessarily geared for full-on production and as an educational tool. We made an enormous investment with the idea of producing food for the restaurant. That’s the biggest difference between us and other green roofs.’”

(Via City Farmer News.)

Got to say, it ain’t often that a restaurant opens its own certified organic rooftop farm for its own use. Sure there are chef gardens like the one at St. Lawrence College in Kingston, the garden on top of the Fairmont Royal York Hotel in Toronto and others. Trent University’s rooftop garden provides fresh vegetables to the Urban Spoon Cafe for the students.

This one’s definitely the first to be certified organic – and I’ve reamed the web for awhile.

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Entry filed under: Agriculture, Environment & Sustainability, Food Retail, Food Sovereignty, Green Business, Green Roofs, Local Agriculture, Organic Agriculture, Restaurants, Rooftop Agriculture. Tags: , , , , , , , .

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