The Perennial's "Living Pantry"
Hosting a “living pantry,” The Perennial in San Francisco, brings farm-to-table to the next level. While many of the greens and herbs served in the restaurant are grown in a closed loop aquaponic system across the bay, Chef Chris Kiyuna is also able to harvest greens from his “living pantry” – an area of the restaurant where the greens will float until just moments before being served.
In their aquaponics system, fish and vegetables symbiotically co-exist. In fact, a bulk of the Perennial’s food waste will go into creating feed for the catfish and sturgeon growing in the system, whose waste will nourish the greens in an age-old combination of water-filtration and fertilization. Inspired to focus on food and climate change, the founders of The Perennial “want to give people the sense that they can make a difference” by observing the benefits of natural, closed looped food systems.
Learn more about this “mega-sustainable” approach to farm-to-table cuisine