Farming nowadays is not only possible in large land areas in rural areas but also in tall buildings in the city through a sustainable rooftop vertical farm, which is true at one of the restaurants in Manhattan called Bell, Book, and Candle.
The chef of the restaurant John Mooney uses a pulley to send his crops all the way down to the restaurant below his vertical garden served to their customer fresh. This idea really helps in keeping the environment safe and clean. First, one needs not to spend so much carbon in transporting crops and produce because all they need is a pulley. Next, the plants themselves are great filter of air pollutants thus; fresh and clean air is highly possible in this rooftop vertical farm.
Sustainability in this farm does not end there. The chef owner manages to install solar panels that run the dosatron and there were no pesticides used in this one of a kind rooftop vertical farm.
Source: Urban Gardens
