'The Bayless Gardens' Grows Fresh Produce for Rick Bayless' Restaurants
Katherine Pendrill — December 10, 2016 — Eco
References: rickbayless & ediblechicago
While many restaurateurs have been making a greater effort to use fresh, seasonal produce, chef Rick Bayless has taken the idea to the extreme with an urban farm called 'The Bayless Gardens.' Nestled on three lots adjacent to the city's Bucktown neighborhood, the garden serves as a green oasis in the heart of an urban jungle.
The Bayless Gardens is a 1,000-square-foot space featuring beds of squash, salad greens, herbs and edible flowers -- all of which are used in chef Bayless' restaurants. The gardens are in operation for 8 months of the year, while a heated greenhouse is used to grow other herbs and salad greens during the winter months. However, the garden is not simply a source of produce, but also an educational tool that allows restaurant staff and local residents to better understand the food production process.
With tours available to the public on a regular basis, those attending Trend Hunter’s Chicago innovation conference won’t want to skip this stunning garden, which has quickly become a model for other urban food purveyors.
The Bayless Gardens is a 1,000-square-foot space featuring beds of squash, salad greens, herbs and edible flowers -- all of which are used in chef Bayless' restaurants. The gardens are in operation for 8 months of the year, while a heated greenhouse is used to grow other herbs and salad greens during the winter months. However, the garden is not simply a source of produce, but also an educational tool that allows restaurant staff and local residents to better understand the food production process.
With tours available to the public on a regular basis, those attending Trend Hunter’s Chicago innovation conference won’t want to skip this stunning garden, which has quickly become a model for other urban food purveyors.
Trend Themes
1. Urban Farm Restaurants - Businesses can establish urban farms to directly source produce and educate restaurant staff and patrons about food production.
2. Seasonal Produce Utilization - Companies can prioritize the use of locally sourced, seasonal produce to provide fresher and more sustainable menu options.
3. Greenhouse Production - Organizations can invest in sustainable greenhouse technology to produce fresh vegetables and herbs throughout the year regardless of climate.
Industry Implications
1. Restaurant Industry - The restaurant industry can integrate the concept of urban farming to produce fresher and more sustainable menu items.
2. Urban Agriculture Industry - Businesses in the urban agriculture industry can explore innovative ways to produce fresh produce in urban settings with limited space.
3. Sustainable Agriculture Industry - The sustainable agriculture industry can further the development of greenhouse technology to produce fresh produce throughout the year and in various climates.
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