There are 55 tomato plants growing in large pots on support beams above the rowhouse roof of Regi’s American Bistro. Owner Alan Morstein created this rooftop “farmette” as a way to furnish his chefs with more affordable, dependable sources for tasty varieties of tomatoes. What used to be “farm-to-table” dining is now “rooftop-to-table,” Morstein jokes.
The concept is taking root in a big way in other cities--and not only to meet the needs of restaurateurs. Rooftop farming, as a concept, has gained much ground, as the problem of feeding larger and larger numbers of city-dwellers increases, while available farmland decreases. It makes sense from a green standpoint, as the carbon footprint of a rooftop city garden is much less than that of produce transported hundreds of miles.