In Chicago, when the chefs at Frontera Grill on N. Clark Street want to make some fresh salsa, they don’t have to wait on the delivery truck. Instead, all they need to do is go to the roof. There is steadily growing trend, mainly in Chicago right now, that is giving more and more restaurants rooftop gardening options. Depending on the way your roof is built, many restaurant and cafe owners are investing in food producing roofs with raised gardens. It’s usually just enough to grow some of the basics, tomatoes, peppers, basil, cilantro, etc., but it sure helps.
“According to the Washington, D.C.-based National Restaurant Association’s “What’s Hot in 2011” survey of more than 1,500 chefs, 79 percent of chefs rated hyperlocal food production (such as restaurant gardens or do-your-own butchering) a “hot trend” for this year, making it one of the top 10 trends for 2011.”
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