The Zero Kilometre Diet
Fire by TurboChef – The New Rapid Cook Pizza Oven
April 15, 2019
Local food sourcing, sustainability, food waste management, and in-house-made products are just some of the trends emerging in the foodservice industry. The desire to bring the freshest ingredients to every customer has prompted companies, such as The Urban Cultivator, to create products that are not only sustainable but revolutionary, further pushing the boundaries of what is possible in a culinary context.
The Urban Cultivator has taken the concept of ‘hyperlocal’ and created a product that can produce herbs and microgreens year-round. Using a computer-controlled hydroponic growing system the Urban Cultivator allows chefs and home cooking enthusiasts to access a variety of different herbs and vegetables any time of the year, even when certain produce is considered out of season. Their mission is simple: “...provide for each and every family access to healthy and organic herbs, vegetables, and microgreens, while reducing our carbon footprint. We want to create a wholly sustainable culture where delicious, fresh food is the focal point.”
“...provide for each and every family access to healthy and organic herbs, vegetables, and microgreens, while reducing our carbon footprint. We want to create a wholly sustainable culture where delicious, fresh food is the focal point.”
Models
There are two models to choose from: the UC-C (commercial unit) and the UC-R (residential unit). The residential UC can grow up to 4 flats of vegetables and herbs while the commercial unit can produce up to 16 flats at one time. Both the home and commercial unit operate in the same manner. Each has automatic air circulation, ensuring that temperature is consistent and ideal for whatever greens you decide to grow.
The flats are watered on a designated schedule which is chosen by the user and maintained by the unit. Each unit comes with custom formulated plant food made from 100% organic nutrients ensuring that each flat is organically grown and produced with no chemicals or pesticides. The UC automatically ‘floods’ the trays with a nutrient-dense solution during a specific cycle and empties the water after a set amount of time.
Why Buy the Urban Culitvator
What makes the UC an innovative product is its ability to connect chefs and consumers to their food and reduce their carbon footprint. The UC allows chefs to provide their customers with fresh local food all year round. It minimizes the distance food has to travel, which maximizes its nutrients.
In a commercial setting, the UC is a conversation starter. The large glass doors allow customers to see the quality of the greens they are about to consume. The concept behind the design was to entice people to ask questions and inquire about what was growing inside. It provides a unique way to connect with your guests.
How it Works
Each one of these units is fully automatic and equipped with a variety of settings to ensure that growth is simple, fast, and manageable. The computer inside each unit controls watering and light cycles, as well as activating built-in fans so that proper humidity and air circulation is maintained throughout the growing process. Seeds grow within 5 to 7 days and require little to no attention. The only manual task that the user must complete is to add an organic fertilizer once a week to enhance and encourage growth. Due to the budget constraints facing many restaurateurs, a question that often arises is what the return on investment will be.
The Urban Cultivator suggests that within months of purchasing the unit restaurant owners can reduce their food costs by up to 90%. The following is an example to better illustrate just how much one can save: “A bag of pea shoots—roughly 200g in weight—costs around $6.99 at Whole Foods Market. You can grow four flats of pea shoots with one container of pea shoot seeds—which costs $15.99—in an Urban Cultivator. One flat grows roughly 430g of shoots, which averages out to about $2 per 200g.” This results in savings of over 70% for this specific product. The product mix of each restaurant will dictate the overall savings, but this example demonstrates the potential return that the UC can provide.
From conception, the Urban Cultivator has strived to deliver a product that could produce local, sustainable, and quality food. A product where chefs would be able to harvest seconds before they were ready to plate. The UC has made it possible for restaurants to have fresh food at an affordable price.
Russell Hendrix currently has demo units of the Urban Cultivator in the Calgary, Vancouver, Toronto and Ottawa showrooms. We have had the opportunity to grow and harvest our own greens and witness just how remarkable this product is.
