New York restaurant goes to vertical farming to keep serving customers
As the dinning industry copes with pandemic disruptions, one New York based restaurant, Farmers and Chefs, is staying true to its name. As it turns to vertical farming to ensure a consistent supply of fresh greens for its customers.
RFD-TV’s Christina Loren speaks with John Lekic, owner and chef of Farmers and Chefs, on the challenges COVID-19 has had on acquiring fresh greens and how vertical farming is helping his restaurant continue to serve guests.
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