The bar for local produce is rising. A continued embrace of urban farming is leading to an uptick in volume of leafy greens available in even the densest metropolis.
Restaurants can offer local produce 52 weeks per year, sourcing food that uses 95 percent less water than traditional farming methods.
Urban farming consists of four subsectors, which are continuing to build supply for restaurants. Hydroponic plants are grown with little or no soil, areoponic plants ar