The landscaping proposes a prototype garden that will include fruit trees and vines, herbs and vegetables which will be tended and used by the restaurant chef and residents. The production of the GreenRoof is designed to provide the restaurant with an array of specialized vegetables intended for daily specials; crops are sequenced on 90 day phases intended to renovate the production on a seasonal basis. In addition, the GreenRoof provides the restaurant with a a full spectrum of fresh herbs and aromatics for daily use, enabling year round self-suficiency. Vegetables, fruits and herbs flavors are accented or smoothen, acidity levels balanced and intensity rounded as to suit specific cookings needs through a dedicated composting and irrigation program.

Organic left overs from food preparation are recycled in distinctive composting bins and feedback to the GreenRoof in the form of nutrients and plant nourishment closing the GreenRoof’s production cycle.