Mint in the bar

by Fabian Essigkrug

Where should we grow our food?

We are used to separate our urban life from rural food production. Urban gardening, biophilic architecture and similar initiatives aim to reintegrate the production of food in our daily lives. Growing food in cities saves resources, connects us to our food and beautifies our living environments.

Growing mint in bars for instance could reduce the amount of packaging waste and ensure a consistent quality and variety of herbs. By making the production process transparent to the customers the barkeeper can initiate conversations about the drinks and establish trust in the product.

 

The building process:

The Exhibition: