 from Mexico, the environmental impacts are huge in comparison to sourcing locally.
If we look closer to home, London has over 20,000 hectares of rooftop. According to the Sustainable Food Trust, if we were able to convert 10,000 hectares, and produce 40kg/sqm/year (a very conservative estimate) – we’d be able to supply all of London’s population with fruit and vegetables.
Many of the first innovators have been restaurants, developing small production for their own use. This is not that unusual in country hotels and restaurants; think only of Hugh Fearnley-Whittingstall’s ‘River Cottage’ series.
By growing their own restaurants can manage quality, have security over their supply and they don’t have to pay delivery costs or contribute to the pollution this is responsible for.
But, as in the case of Singapore, food security is becoming more and more important as urbanisation spreads.
With an ever growing demand to maximise the use of rooftops, combined with ever growing awareness of environmental issues and the desire to ensure urban sustainability, rooftop farming certainly offers an excellent solution. However, we need to start educating our clients that green roofs offer both a financial and environmental benefit, and longer term thinking can and will benefit everyone.
Maguire Brothers is committed to working with our clients to develop and build environmentally sustainable rooftop solutions and we are excited to help lead the way. We’re proud of the environmental projects we have completed and will embrace any sustainable challenge that you may have. Just get in touch to discuss or meet with us over an oat milk latte….