In Germany, a restaurant named Restlos Glucklich, which translates to “Completely Happy” is making nearly all of its food out of rejected food from supermarkets and vendors. This restaurant is a non-profit eatery that not only cooks quite high end meals on donated, unwanted food but also teaches people how to waste less food at home with different cooking techniques. Most of the food like I mentioned is donated, 70-80 percent to be exact, are produce that just didn’t look right, or like the article mentions “ugly”. But there creamy pumpkin soup with pumpkin seed oil, served with thyme bread looks far from ugly to me.
The best thing about this non profit restaurant is how they want to show people how to curb their wasteful habits. One of there classes “Creative Cooking Class” is a workshop that teaches people how to make use of all the items in their fridge. It engages people in truly understanding just how to read expiration dates and start using their own sense. Though this concept is not very big at the moment globally. I am sure within the next decade there will be nearly as many rejected food restaurants as there are fresh produce restaurants.
New York City is one of the most populated and crammed cities in the world. But recently, 2 rooftops in Queens, are now home to the first of its kind, rooftop farms. Of course many people have their own personal rooftop gardens but no group or company has implemented a large scale one acre farms.
The idea makers of this “green roof” is a company called Brooklyn Grange and they have conducted numerous rooftop gardens and built countless green spaces for promoting sustainable living in New York City. There business operates the “worlds largest rooftop soil farms, located on two roofs in New York City, and grow over 50,000 lb. of organically cultivated produce per year” (brooklyngrangefarm.com). What is so promising about this business is that not only does it turn unused roof tops into profitable and sustainable agriculture for local communities, but how they interact with the public to get them involved and informed on healthy living. Brooklyn Grange interacts with the community other than selling its produce by hosting events and educational programming, they provide “urban farming and green roof consulting and installation services to clients worldwide, and partners with numerous non-profit organizations throughout New York to promote healthy and strong local communities” (brooklyngrangefarm.com)
A company like Brooklyn Grange is exactly the kind of honest, sustainable thinking that cities need more of. With their implementation of global consulting, they could influence people all over the world to start using their own unused space and transforming it into their own sustainable, organic produce. The biggest effect rooftop produce could have on the environment is an end to deforestation. It seems wrong of us all to not start our own rooftop agricultural areas so we can limit and hopefully one day eliminate our destruction of natural ecosystems.