EHL's 1893 Embraces Local Produce with Cultifutura's Vertical Farming Innovation

 

SKV Hospitality News

28.07.2024

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Milkha Singh, the legendary Indian athlete, was born in 1935.

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EHL's 1893 Embraces Local Produce with Cultifutura's Vertical Farming Innovation

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Wolfgang Puck: "When you have made as many mistakes as I have, then you can be as good as me".

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EHL's 1893 Embraces Local Produce with Cultifutura's Vertical Farming Innovation

In an innovative move towards sustainable and locally sourced cuisine, Ecole Hôtelière de Lausanne's (EHL) restaurant 1893 has partnered with Cultifutura to integrate vertical farming into their culinary operations. This collaboration not only enhances the freshness and quality of the food served but also underscores EHL's commitment to sustainability and cutting-edge food production techniques.

Vertical Farming at 1893

1. Revolutionizing Food Production: Cultifutura's vertical farming system allows for the cultivation of a wide variety of herbs, vegetables, and leafy greens within a compact, controlled environment. "Vertical farming provides us with the ability to grow fresh produce year-round, regardless of external weather conditions", explained a representative from Cultifutura.

2. Sustainable Practices: This farming method uses significantly less water and land compared to traditional farming. Additionally, it eliminates the need for pesticides and reduces the carbon footprint associated with transportation. "By growing our produce on-site, we are reducing food miles and ensuring that our guests receive the freshest ingredients possible", noted the head chef at 1893.

 

 Benefits for 1893 and Its Patrons

1. Enhanced Freshness and Flavor: With produce harvested just steps away from the kitchen, the freshness and flavor of the ingredients are unmatched. "Our dishes are now even more vibrant and flavorful, thanks to the immediate use of freshly harvested produce," said the head chef.

2. Educational Opportunities: The integration of vertical farming at EHL also serves as an educational tool for students, providing them with hands-on experience in sustainable food production. "Our students are gaining invaluable insights into the future of food production and the importance of sustainability in the culinary world," highlighted an EHL instructor.

3. Innovative Dining Experience: Guests at 1893 can enjoy a unique dining experience, knowing that their meals are crafted with locally grown, sustainable ingredients. "This initiative not only enhances the dining experience but also aligns with the growing consumer demand for transparency and sustainability in food sourcing," the chef added.

 

 Cultifutura's Vision

1. Promoting Urban Agriculture: Cultifutura aims to revolutionize urban food production by making vertical farming accessible and efficient. "Our mission is to bring farming into urban settings, providing fresh produce to local communities while promoting sustainable practices," stated a Cultifutura representative.

2. Expanding Reach: The partnership with EHL's 1893 is a step towards broader adoption of vertical farming in the hospitality industry. "We hope to inspire other establishments to adopt similar practices, contributing to a more sustainable and resilient food system," the representative noted.

Looking Ahead

The collaboration between EHL's 1893 and Cultifutura represents a forward-thinking approach to food production and sustainability. As vertical farming continues to gain traction, it holds the potential to transform the way we grow and consume food, particularly in urban environments.

"EHL's commitment to innovation and sustainability is exemplified through this partnership. We are proud to be at the forefront of this agricultural revolution," concluded the EHL representative. By integrating vertical farming into their operations, 1893 not only enhances its culinary offerings but also sets a precedent for the future of sustainable dining.