The Perennial's "Living Pantry"

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

Posts nearby

In 2011, Australia first implemented its innovative Carbon Farming Initiative. Carbon farming allows farmers to earn carbon credits by sequestering carbon or reducing greenhouse gas emissions on... Read more
By The Entrepreneur, Feb 10
In this short animated film, the Kimberley Land Council explains the Australian Carbon Farming Initiative.
By The Sprout, Feb 10
In this video clip, a South Australian farmer denies he is exploiting a legal loophole by distributing raw milk through a cow-share scheme. Several industry leaders and lawmakers including Mark Tyler... Read more
By The Consumer, Oct 31