Richard Branson Launches Field-to-Fork Virgin Spa at Natirar
Katie Cordrey — July 4, 2009 — Eco
References: treehugger & nj
Richard Branson drove a tractor as part of the opening ceremony for ‘The Culinary Center at Natirar’ which is due to open in September at the 90-acre Virgin Spa Resort in Somerset County, New Jersey. The carriage house will be remodeled for the center and was part of the estate previously owned by the King of Morocco.
Sustainable agriculture for the field-to-fork restaurant will include a working farm and expertise from Sterling College.
Natirar was built by Kate Macy and Walter Graham Ladd in the 1990s. The restaurant will be open to the public.
Sustainable agriculture for the field-to-fork restaurant will include a working farm and expertise from Sterling College.
Natirar was built by Kate Macy and Walter Graham Ladd in the 1990s. The restaurant will be open to the public.
Trend Themes
1. Sustainable Agriculture - Disruptive innovation opportunities include developing new farming technologies and techniques that minimize environmental impact while maximizing food production.
2. Farm-to-table Dining - Disruptive innovation opportunities include creating platforms or services that connect farmers directly with restaurants and consumers, streamlining the supply chain and ensuring fresher and more sustainable food options.
3. Luxury Eco-tourism - Disruptive innovation opportunities include designing and implementing eco-friendly resorts that offer immersive experiences in nature and prioritize sustainability in their operations.
Industry Implications
1. Hospitality - Disruptive innovation opportunities include integrating sustainable practices into hotel operations, such as energy-efficient systems and sustainable food sourcing.
2. Agriculture - Disruptive innovation opportunities include leveraging technology to improve farming efficiency, automate processes, and reduce the environmental impact of agriculture.
3. Restaurants/food Service - Disruptive innovation opportunities include adopting farm-to-table approaches, using locally sourced ingredients, and implementing sustainable practices throughout the supply chain.
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