33 Meters Beneath Clapham

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Increasingly, there isn’t a restaurant worthy of eating at in South Africa that isn’t growing their own produce, using herbs and vegetables that they themselves nursed from seedling to plate.

The “Go green” phenomenon is one that is here to stay. Restaurants, wine estates and producers alike are all trying to foster excellent artisanal hand passed produce with a minimalist approach when it comes to its carbon foot print.

There is a growing trend of urban farmers, like Matt Alison, who both pioneer and educate many about Heirloom living, house husbands, and that one can make a produce garden a family experience. After all isn’t that what eating is, a meal, a moment best enjoyed with family and friends? This trend is a sign of a new direction in the industry.

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There are chefs with the backing of hedge fund entrepreneurs that have carrots from heirloom to hybrid, purple potatoes and every assortment of tomato you can imagine. La Motte wine estate has one of the most elaborate and flourishing produce gardens I’ve seen and Chef Chris Erasmus uses multiple ingredients in each of his dishes. From farm to plate, naturally.

With that being said, what about big cities and business districts aside from a few herb boxes and a roof top garden or two? How can we evolve the agricultural mind set of the inner city dwellers?

Simple, you Grow Underground!

Foodies may not recognize #ZeroCarbonFood but it’s a London startup with Grow Underground at the helm of its journey. With a focus on sustainability two co-farmers coming from The West of London have innovated green houses in the tunnels beneath the tube in London.

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Using renewable energy, recycled water and LED lights leads to a higher longevity and is less sensitive to climate change and bad weather conditions. With a nod from Michel Roux Jr., this project is bound to be a success. Currently focusing on herbs, micro greens and shoots, with enough funding this trio have the potential to become one of the biggest suppliers in London.

If you would like to learn more, or pay it forward and help finance this food revolution visit growing-underground.com

Who said the grass wasn’t greener on the other side? It certainly is underground.