The farm-to-table movement has gained great popularity in the restaurant industry in recent years. An increasing number of patrons today are willing and eager to pay a premium for ingredients that they know to be incredibly fresh. They are also willing to pay more for ingredients that have traveled a short distance from local farmland, thus resulting in meals that have been prepared in a manner that is more environmentally responsible. But what if that farmland were as nearby as the restaurant’s roof or back yard? Forget mere rooftop gardening; restaurants today are planting what they’ve come to call rooftop farms, and these “farms” can yield, on a small scale, organic produce used in a whole variety of creative ways throughout the menu. Read more