Category — Roof Garden
A 3,200 sq m (35,000 sq ft) solar array on the top of the structure would be used to generate electricity
By Stu Robarts
July 15, 2014
Aprilli designed the Skyfarm with Seoul, South Korea, in mind, but it could be deployed in any major city. In addition to providing space for growing food, it would help to clean the city’s air, generate renewable electricity and provide a place for people to relax.
The primary structure has a large, root area at its base to provide stability and spread the weight of the Skyfarm out across the ground. A trunk section rises up from the root and spreads out into eight vertical branches that are connected together by trusses to provide structural reinforcement.
July 23, 2014 No Comments
Forthcoming August 5, 2014
By Susan Lendroth (Author), Kate Endle (Illustrator)
My newest children’s picture book, Old Manhattan Has Some Farms, explores urban agriculture from a young child’s perspective. Slated for release by Charlesbridge Publishing on August 5, Old Manhattan employs the Old MacDonald rhyme as a framework for a lighthearted look at how communities across North America (including Canada) are adding locally grown foods to the menu.
July 19, 2014 No Comments
We now feed 4,000 Montreal families each week and are on track to harvest nearly 200 metric tons of produce this year from our greenhouses.
By Mohamed Hage, Chief Executive Officer and Founder, Lufa Farms, Montreal
New Cities Foundation
Jun 6, 2014
In August 2013, we had our second huge milestone when we planted 22 different varieties of tomatoes at our second greenhouse. This 43,000 square foot farm was built in partnership with the Dutch greenhouse manufacturer KUBO. Their Ultra Clima facility is a true marvel: it is carbon neutral and creates the ideal growing environment for crops. Plus it looks really cool and high-tech, especially on top of a building.
June 20, 2014 Comments Off
This trend of younger people getting their hands in the soil is what has delivered the city its newfound green space. The question is: once the sexiness wears off, how can we maintain this movement?
By Ari Lev Kaputkin
New York The City Atlas
For now though, the final price point of urban-farmed food remains a hurdle for farmers intending to make their produce available to all. “A lot of people really want to quit their jobs and become New York City farmers, but you can’t do that and still have an apartment for $2,000 a month” says Novak. “At a certain point, it’s just obnoxious to charge $16 a pound for arugula.”
Currently, there are only three for-profit farms harvesting in the city. Financial resources are slim, and most farms rely on grants because sales are just not enough at this point. Operating costs vary greatly from farm to farm, and are higher on the roof-top end of the spectrum. Although New York may be one of the most expensive cities to farm, it still sits apart from others in its advantages.
June 17, 2014 Comments Off
Fourth floor rooftop garden
By Eric Novak
June 9, 2014
On Wednesday June 4, 2014 during National Environment Week, TELUS unveiled Toronto’s first corporate urban garden to generate fresh, local, organic produce for charitable organizations in the Greater Toronto Area and TELUS team members. A launch for invited guests and media was held at TELUS House Toronto, a LEED Gold-certified development in the downtown core, and learned about the extensive sustainability work which was undertaken to bring this garden to life.
June 14, 2014 Comments Off
Oscar Rodriguez, the founder of Architecture & Food, which is a company that works with organizations on building vertical farming.
By Emy Muzzi
June 4, 2014
Here’s a basic, ‘ridiculous’ calculation: London has 20,000 hectares (200,000,000 sqm) of roofscape, most of it pitched, and a population of 8.2 million people. By retrofitting horticultural greenhouses employing high productivity growing tech with a conservative 40kg/sqm/yr productivity onto half that area (10,000 hectares) you could produce enough to supply 1.3 kg of vegetables per person per day which is 380 percent of the average daily U.K. fruit and vegetable consumption of 350g.
June 13, 2014 Comments Off
I grow about 35 different vegetables, a few fruits, plants solely for my butterfly friends and lots of herbs.
By Kavya Chandra
May 21, 2014
I was born and brought up in Baroda and came to Bangalore to practice architecture and design. Currently I run a small studio that specialises in contemporary and environmentally friendly architecture in the city.
Gardening came from my love for cooking that draws inspiration from Jamie Oliver, especially the series of Jamie At Home! After shifting into a bigger space I had the freedom of growing many kinds of vegetables and greens and taken full advantage of my terrace. I now look forward everyday now to home-grown, clean organic produce.
May 24, 2014 Comments Off
Emergency garden eviction sale! – $5 – Vancouver BC
Tragedy, in the form of the management company for the apartment that I live in, has struck my rooftop garden. Here is the story:
Last summer I started to build a garden on the roof of my apartment building. I had permission to do this. Since I started so late in the season it was all I could do to just get some containers of potting soil up there. Not much grew, but it was this season that was going to be the real deal for me.
Over the course of the autumn and winter I managed to collect some more 5 gallon containers. There is now about 100 containers and planters up there. The management asked me to remove some things, which I did. I was warned that they could at any time ask me to remove more. Well, yesterday I got a letter saying that they wanted me to remove some more. 90 percent more!
May 24, 2014 Comments Off
Philips & Green Sense Farms usher in new era of indoor farming with LED ‘light recipes’ that help optimize crop yield and quality
Philips Press Release
May 9, 2014
Must see. Mike
Somerset, NJ – Royal Philips (NYSE: PHG AEX: PHIA), the global leader in lighting, has partnered with Green Sense Farms (GSF), a Chicago-area commercial grower, to develop one of the largest indoor commercial farms using LED grow lights tailored to their specific crops. This innovative farming model allows them to harvest 20-25 times a year by using ‘light recipes’ optimized for their produce, using 85 percent less energy. The result will be an increase in crop yields and reduced operating costs, while providing consumers with locally grown, fresh vegetables throughout the year.
May 15, 2014 Comments Off
May 2, 2014
The Level Hotel being developed by Zelig Weiss at 55 Wythe Avenue in North Williamsburg will look like a Jetsons style tower above a narrow base with a well lit half block of shops below. The rendering appeared on a website of the Shopping Center Group, whose SCG-Retail is leasing out the commercial space in the as-yet-unbuilt complex.
The complex will include a 183-room luxury hotel and the whole thing, including retail and office space, will be 320,000 square feet, as previously reported. The site is located between North 12th and North 13th streets. SCG-Retail is leasing 40,000 square feet of retail, including 20,000 square feet on the ground floor with ceilings 18 to 23 feet high. There will also be a 20,000 square foot rooftop farm that will be open to the public. The whole shebang is supposed to be completed this year, according to the retail listing flyer. We suspect that timetable has changed.
May 14, 2014 Comments Off
Photo of Katmandu rooftops by Bee. See more here.
“The rooftop farming we saw left us quite inspired as we witnessed a mausami plant of nearly four inches bearing 12 fruits and a three inches lemon plant producing as many as 100 lemons at times.”
KATHMANDU, May 3: To promote the rooftop and terrace farming in Kathmandu city, some government secretaries and high-level officials from concerned government departments have inspected the rooftop farming at some places of the capital.
The inspection team led by secretary of the Prime Minister’s Office Krishna Hari Banskota reached the residences of Litterateur Pawan Alok and Rekha Kandel, a homemaker, where the officials were fascinated to see a wide variety of vegetables growing in clay vessels and plastic drums. They had planted chilies, tomatoes, flowers, guava, mango, pomegranate, oranges, green leaves and fruits and vegetables of many more varieties.
May 10, 2014 Comments Off
Our school administration has supported us in this sustainable project from the very start
By Philip Branston
Apr 28, 2014
We have had many obstacles to overcome due to the intense Bangkok heat, but now that we understand the local climate and soil better we are starting to see some successes. One of the goals was to build raised garden beds. We did this after a major donation of over 100 wooden pallets from a NIST parent. Staff and students dismantled each of them one by one and made them into 2 metre by 1 metre beds. As time went by, we built more and more using reclaimed wood from the old NIST Multi-purpose Hall, which was demolished to make way for a new building.
May 4, 2014 Comments Off
This story is part of National Geographic‘s special eight-month “Future of Food” series.
By Mark J. Miller
April 29, 2014
In Milwaukee, Will Allen, one of the nation’s green-roof pioneers, has begun work on building a five-story vertical farm. Allen says it could serve as a model for farms that go as high as a hundred stories.
Joe Nasr, of the Centre for Studies in Food Security at Toronto’s Ryerson University, who has been studying urban agriculture for decades, notes that the rise in rooftop farming isn’t limited to commercial operations. “Rooftop farming and gardening has become extremely diverse, and in that sense a more ‘normal’ presence in cities,” he said.
May 1, 2014 Comments Off
Companies are growing crops on rooftops and in warehouses in an attempt to fill a growing demand for local produce.
By Kristen Saloomey
22 Apr 2014
Urban farms are sprouting up in US cities that are not known for agriculture.
Rooftops and warehouses are being used to grow local, sustainably produced food.
Many stores in New York get their produce from the country’s west coast, which means a lot of items are already a week old before they hit store shelves in the east.
April 25, 2014 Comments Off
The Pyramid Restaurant in the Fairmont Hotel in Dallas boasts local, sustainable American cuisine, using fresh ingredients from a terrace garden. The full and fresh 3,000-square-foot rooftop vegetable and herb garden includes a greenhouse. Photo from The Fairmont Dallas.
Eat ultra-local at these great garden-to-table restaurants
By Michael Harlan Turkell
The concept of farm-to-table has been trending for a while, yet some restaurants don’t have to rely on local farms for everything. We’ve gathered a slew of kitchens around the country that grow and serve vegetables, fruits and herbs from on-site gardens, usually cared for by the chefs and restaurateurs themselves. Chef Dennis Marron of Poste Moderne Brasserie and Bar in Washington, D.C. cultivates an array of fresh produce and herbs in Poste’s courtyard garden.
April 23, 2014 Comments Off