During LUGA, Restopolis will be presenting two ‘myEduGarden’ hydroponic greenhouses, one for growing herbs and the other for mushrooms, as well as a ‘fridge’ greenhouse. Visitors will be able to discover the techniques of hydroponics and the advantages of this alternative growing method, in which vegetables and mushrooms are not grown in soil but rather in an aqueous solution containing the nutrients needed for production.
Hydroponic greenhouses make it possible to grow vegetables in a limited area, notably sprouts and fresh mushrooms from 100% biodegradable seed capsules, making collective gastronomy more sustainable. The produce grown in the kitchens is available 365 days a year, 7 days a week, 24 hours a day. Harvesting the produce grown in the hydroponic greenhouse not only ensures that it is sourced locally, but also reduces the amount of wasted produce: the chef only harvests what is needed. This technology also helps to considerably reduce transport routes, thereby helping to cut greenhouse gas emissions.
Restopolis will be setting up information stands during LUGA to give visitors more details about the greenhouses and the ‘Food4Future’ and ‘Supply4Future’ concepts, giving them the chance to discover these production methods during guided tours.
Once LUGA is finished, the hydroponic greenhouses will be moved to the Lycée Technique Agricole site and used for the school canteen and for educational purposes.
