{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Restaurant grows its salads on its walls' data-url='/boclips/videos/5c54d72ed8eafeecae209aff' data-video-url='/boclips/videos/5c54d72ed8eafeecae209aff' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nRestaurant grows its salads on its walls\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN\u0026nbsp;\u0026nbsp;              The concept of 'farm to plate' is nothing new - but what about 'wall to plate'?               A restaurant in Berlin is now growing its salads on its walls and harvesting them in front of customers before...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN  \u003cbr/\u003e              The concept of 'farm to plate' is nothing new - but what about 'wall to plate'? \u003cbr/\u003e              A restaurant in Berlin is now growing its salads on its walls and harvesting them in front of customers before plating them up.\u003cbr/\u003e              STORYLINE \u003cbr/\u003e              In the centre of Berlin sits Good Bank: a small restaurant serving tourists and people working in nearby offices.\u003cbr/\u003e              But it doesn't have to rely on external farms or suppliers for its salads - they're grown inside the restaurant, on the walls!\u003cbr/\u003e              Hydroponic green houses cover the walls. Twice a day the salads growing in them are \"harvested\" and served directly to customers. The process removes the need for long cold chains, transportation and packaging. \u003cbr/\u003e              It's part of an urban gardening trend gaining more and more in popularity around the world. \u003cbr/\u003e              The hydroponic vertical farm was installed by Infarm, a Berlin hybrid research lab for vertical farming. \u003cbr/\u003e              \"We both felt the need, that we need to change something in the food industry. Concretely we are both fascinated about restaurants but saw that many concepts became dull or obsolete. So we needed to somehow trigger food for a new generation of eaters. People who believe in real food,\" says Ema Paulin, co owner of Good Bank.\u003cbr/\u003e              Good Bank does not grow all the food that is served, only the salads that are mainly destined for its salad bowls. Four different kinds of greens are grown in this vertical farm: Baby kale and three kinds of lettuce, Salanova Butterhead, Yacht and Chocolate Oak. \u003cbr/\u003e              The \"harvesting\" is done in front of the clients, giving a sense of transparency to where the food comes from and how it grew. \u003cbr/\u003e              Good Bank does not use any pesticides and the salads produced are fresh, since they are literally taken from the wall and served onto the plate a few minutes or hours later. According to owners Ema Paulin and Leonadro Vergari, their salads contain more nutrients than those farmed using conventional agricultural methods because the salads are picked with their roots on and they're only cut just before being put in the serving bowl.\u003cbr/\u003e              According to the company's website the rest of the fruits and vegetables are procured from regional suppliers.\u003cbr/\u003e              Food production, and the food industry in general are topics which often generate heated debates. Pesticides and genetically modified plants among others are a source of confusion for consumers around the world. It's hoped growing what a customer will eat in front of them will help build trust.\u003cbr/\u003e              \"It definitely is a mission to bring farming to the city,\" says Leandro Vergani, co-owner of good bank. \"Particularly in a time were we have a lot of misinformation, regarding not only the countryside but more largely food and the origin of our food.\"\u003cbr/\u003e              Producing vegetables inside the city presents its challenges but is also very interesting for Vergani, who is in charge of the farming element of the company. \u003cbr/\u003e              \"One is able basically to replicate the conditions of nature in the sense you replace the sun with an LED light or you replace the soil with a substrate, a substrate as we have here, and then create that connection between whatever is the land and the countryside as we know it and the idea of it and the adaptation of it within the city,\" he says.\u003cbr/\u003e              Clients who flock in everyday for their lunch appreciate the from wall to plate concept. \u003cbr/\u003e              \"Yeah, it's I mean, it's definitely like in the city you have to assume a lot of the produce is brought in from far away. So it's nice to know that its coming from just off the wall,\" says Jojo Moynihan a tourist from the United States.\u003cbr/\u003e              Urban farming has become an increasingly popular trend in Germany in recent years. From rooftop gardens and beehives to indoor farming, there is a desire from more and more people to grow their own food and be able to control what they consume.\u003cbr/\u003e              In the urban environment this is not always easy. \u003cbr/\u003e              \"Well it's a start, I mean, because you see as the customer, you see the food directly in front of you, you see how it's produced, how it's cultivated and how it's harvested. So this is something we have been quite alienated from in the past so it's good to see it,\" says Jan-Peter Wulf publisher of nomyblog online magazine for gastronomy and enjoyment. \u003cbr/\u003e              But indoor farming does not suit all foods. While some vegetables can be grown in these green houses not everything is space or time efficient enough to use in a wall to plate concept restaurant. According to some specialist sites hydroponics can yield up to 50 pounds (22.6 kilograms) per 1.4 square feet (0.1 square metre) a year under optimum conditions.\u003cbr/\u003e              \"It's getting more difficult when you want to grow tomatoes and other long term vegetables in the same way, this is still not achieved yet in a way that is satisfying. So when it comes to green salad leaves yes, but other things no (not possible) so far and there is a lot of innovation that is going to be needed to fulfil this goal too,\" says Wulf.\u003cbr/\u003e              According to Wulf there is definitely a clever marketing strategy behind wall to plate but there's no denying the food will be fresh:\u003cbr/\u003e              \"I think you need both of it, you have to really show people what you are doing because people in the first place they want to know what it's about, they want to see the food which is produced and there is no other way to make it bigger, it has to be 'Instagrammable' in a way even to show people that the there is a new way possible and that's I guess the way.\"\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              Berlin, Germany - 10 January 2018 \u003cbr/\u003e              1. Various of Ema Paulin arriving at Good Bank restaurant\u003cbr/\u003e              2. Various of Ema Paulin harvesting salads from green houses\u003cbr/\u003e              3. SOUNDBITE (English) Ema Paulin, co owner of Good Bank: \u003cbr/\u003e              \"We both felt the need, that we need to change something in the food industry. Concretely we are both fascinated about restaurants but saw that many concepts became dull or obsolete. So we needed to somehow trigger food for a new generation of eaters. People who believe in real food.\"\u003cbr/\u003e              4. Various of Ema Paulin making making a salad for a customer\u003cbr/\u003e              5. SOUNDBITE (English) Ema Paulin, co owner of Good Bank:\u003cbr/\u003e              \"So how we handle the farms in here is that basically we plant in the seedlings, we wait for four weeks and then we have a full plant. We harvest every day, we do it one time in the morning and one time in the afternoon in front of our guests. We can also do it 'a la minute' if we have a rush, we can take it from the farms. And it's really amazing to see how people are astonished that it really works and that you see how the food that you will eat in a second is growing and harvested in front of you.\"\u003cbr/\u003e              6. Pan across shop\u003cbr/\u003e              7. Close of salad\u003cbr/\u003e              8. Shop co owner Leonadro Vergari behind counter\u003cbr/\u003e              9. SOUNDBITE (English) Leonadro Vergari co owner of Good Bank:\u003cbr/\u003e              \"It definitely is a mission to bring farming to the city, particularly in a time where we have a lot of misinformation, regarding not only the countryside but more largely food and the origin of our food.\"\u003cbr/\u003e              10. Various exteriors of Good Bank\u003cbr/\u003e              11. SOUNDBITE (English) Leonadro Vergari co owner of Good Bank:\u003cbr/\u003e              \"What is interesting in farming in the city is that one is able basically to replicate the conditions of nature in the sense you replace the sun with an LED light or you replace the soil with a substrate, a substrate as we have here, and then create that connection between whatever is the land and the countryside as we know it and the idea of it and the adaptation of it within the city.\"\u003cbr/\u003e              12. Various of tourist Jojo Moynihan\u003cbr/\u003e              13. SOUNDBITE (English) Jojo Moynihan, 21 year old tourist from USA:\u003cbr/\u003e              \"Yeah, it's I mean, it's definitely like in the city you have to assume a lot of the produce is brought in from far away. So it's nice to know that its coming from just off the wall.\"\u003cbr/\u003e              14. Various of customer Marcelo Beira\u003cbr/\u003e              15. SOUNDBITE (English) Marcelo Beira, 23 year old customer: \u003cbr/\u003e              \"It's quite different from what you expect of the stereotype of fresh and healthy food it's very tasteful and very good, yes.\"\u003cbr/\u003e              16. Various of central Berlin\u003cbr/\u003e              17. Various of Brandenburg Gate \u003cbr/\u003e              18. Various of publisher Jan-Peter Wulf \u003cbr/\u003e              19.  SOUNDBITE (English) Jan-Peter Wulf, publisher of nomyblog:\u003cbr/\u003e              \"Well it's a start, I mean, because you see as the customer, you see the food directly in front of you, you see how it's produced, how it's cultivated and how it's harvested. So this is something we have been quite alienated from in the past so it's good to see it, that is the first thing and the future will tell us if it's going to be even fresher, or if the quality is good enough to make it on a larger scale. It looks like it's going to be the future because those companies who started urban gardening are expanding now so I think this might be a step yes.\"\u003cbr/\u003e              20. Various of publisher Jan-Peter Wulf \u003cbr/\u003e              21. SOUNDBITE (English) Jan-Peter Wulf, publisher of nomyblog:\u003cbr/\u003e              \"Well you can grow salad in these hydroponic circumstances, it's getting more difficult when you want to grow tomatoes and other long term vegetables in the same way, this is still not achieved yet in a way that is satisfying. So when it comes to green salad leaves yes, but other things no (not possible) so far and there is a lot of innovation that is going to be needed to fulfil this goal too.\" \u003cbr/\u003e              ASSOCIATED PRESS - AP CLIENTS ONLY\u003cbr/\u003e              Berlin, Germany - 11 January 2018 \u003cbr/\u003e              22. Various of publisher Jan-Peter Wulf \u003cbr/\u003e              23. SOUNDBITE (English) Jan-Peter Wulf, publisher of nomyblog:\u003cbr/\u003e              \"Well I've tried it already, at the Good Bank for example, and it is fresh definitely it is, yeah, it's marketing too. But I think you need both of it, you have to really show people what you are doing because people in the first place they want to know what it's about, they want to see the food which is produced and there is no other way to make it bigger, it has to be \"Instagrammable\" in a way even to show people that the there is a new way possible and that's I guess the way, yes.\"\u003cbr/\u003e              \u003cbr/\u003e              Berlin, Germany - 10 January 2018 \u003cbr/\u003e              24. Various close of Good Bank salads and green house\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci 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