Magazine article PM Network

The End RESULT

Magazine article PM Network

The End RESULT

Article excerpt

Walls Good Enough to Eat

When chef Edward Sylvia decided to open Pizza by Cer Té in New York, New York, USA, he wanted to create a place where sustenance meets sustainability.

Billed as the city's first pizzeria to earn LEED (Leadership in Energy and Environmental Design) certification, it features energy-efficient lighting, recycled kitchen heat and a rainwater-capture system on the roof. Then, for an added touch of green, Mr. Sylvia added "edible walls." Covering 50 square feet (5 square meters) in the restaurant, the vertical gardens include herbs such as basil, orégano and thyme the staff can pick and use directly in recipes.

50 square feet (5 square meters)

The size of the vertical gardens

AN INSIDE JOB

Living walls are most commonly used on the façades of buildings, which gave the pizzeria project a distinct flavor, says Kari Elwell Katzander, owner of Jersey City, New Jersey, USA-based Mingo Design LLC, the landscape architecture firm behind the project.

For one thing, she couldn't choose any plants that would grow too large and rub against patrons. The team also had to consider the precise placement of lights to promote growth without drying out the flora.

JUST THE RIGHT TEMPERATURE

Mr. Sylvia initially wanted the walls right next to the front doors. That location would no doubt have had a powerful visual impact- but the bitter winter air would have killed the delicate plants. Ms. Katzander held her ground and said she wouldn't take on the project unless he changed his mind. …

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