A former chef turned farmer has begun to supply Sydney restaurants with sustainable herbs and microgreens grown in a carpark beneath the city's harbourside business district.
Noah Verin set up his Urban Green business in Sydney's Barangaroo district in early 2020 with around 40 different plant species growing side by side. Now, he is riding an industry push to make sustainability a top menu ingredient.
While vertical farms have been seen as a potential answer to the food crisis, Verin said now the conversation has shifted to how those same farms can also be sustainable. Verin is pushing to make his business fully sustainable and aims to make Urban Green carbon neutral by 2026. "Noah's product comes in still alive, still in its pot and also he doesn't use a lot of plastics or any throw away products like that so it's all very sustainable which I like," head chef Logan Campbell of Sydney restaurant Botswana Butchery told Reuters.
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