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- FUI is supported by a grant from the Swiss National Science Foundation under the National Research Programme NRP 65 "New Urban Quality"
Légumes du lac : Bains des Pâquis, geneva
![BdP montages](http://www.foodurbanism.org/v2/wp-content/uploads/2014/08/BdP-montages-505x177.jpg)
L’insertion de la production alimentaire en milieu urbanisé est un processus pouvant répondre à différentes logiques, à la fois top-down comme nous avons pu le voir précédemment ou bottom-up. L’exemple des Bains des Pâquis résulte d’une impulsion individuelle, née d’une …
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Bastille Restaurant Rooftop Garden
![1034 Bastille Cafe](http://www.foodurbanism.org/v2/wp-content/uploads/2012/05/1034-Bastille-Cafe.jpg)
Bastille cafe, like many organic and sustainable restaurants, source their products from local farmers and purveyors whenever possible. However Bastille Cafe has taken this a step further by sourcing vegetables from their own roof. A 4,500 square foot garden of …
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Pasona 02
![1136 Pasona 02](http://www.foodurbanism.org/v2/wp-content/uploads/2011/07/1136-Pasona-02-505x325.jpg)
Pasona 02 is a 1 sq. km. farm in the basement of a 27-storey in Tokyo’s business district. Growing more than 100 plants using hydroponics, climate control, and flourescent light reflected by the silver foil paper walls, the farm provides …
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Chef’s Farm
![1002 Chef's Farm P](http://www.foodurbanism.org/v2/wp-content/uploads/2011/06/1002-P-505x405.jpeg)
The “Chef’s Farm” is a small hydroponic greenhouse that can be installed in a restaurant and can produce 20,000 heads of lettuce per year. It fits into a kitchen and it supplies fresh vegetables on command with the utmost convenience.…
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