With demand for local and seasonal food ever increasing, what better way to guarantee local supply than growing your own? Emily Manson explains that even if space is at a premium there's always room to cultivate some produce and a great sustainable story.
"Locally sourced" has been one of the favourite phrases in restaurants' vocabulary for a while now, as customers increasingly want to know more about what they are eating and where it came from. It's hardly surprising that to try and accommodate this growing passion, operators across the UK, rural and urban, are looking to use space either inside, outside or near to their businesses to grow their own produce.
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