Up on the roof

This article entitled, “Where does your garden grow?” from MSN City Guides discusses the growing practice of restaurants using previously wasted roof space to grow fresh produce to serve in their businesses. While many of these restaurants are located in urban areas, the idea is inspired for all locales. Growing your own produce on your roof or in your backyard to serve in your Trail Town restaurant or B&B can save you money and attract customers interested in the “farm to table” connection and a unique dining experience along the Great Allegheny Passage.

These home-grown solutions to produce procurement save these restaurateurs anywhere from a couple hundred to several thousand dollars per growing season, plus they can grow themselves special ingredients that may be more difficult to find. One chef says it’s great for the environment (stormwater that would usually end up running off the roof and flooding the sewer system is used to water plants), a stress reliever for busy employees who spend a few minutes outside tending the garden or gathering its bounty here and there, and customers enjoy knowing their food was grown on-site. While it may seem more time consuming to grow your own herbs and veggies, almost all of the chefs report that the stress relief associated with working in the garden for a short time each day is very beneficial.

For more from these entrepreneurs in their own words and pictures, read the article. And follow the links for more on rooftop gardens and green roofs in general. As a special bonus, check out these photos from rooftop gardens all over the world.

What do you think?

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Filed under B&Bs, Business, inspiration, Local Food, Restaurants, Triple bottom line

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