A third of the 2,000 chefs surveyed by the National Restaurant Association named gardens the top trend. Chris Moyer, who leads sustainability programs for the group, said it costs restaurants less to grow their own produce than to buy it elsewhere and have it shipped. It also gives them more control over quality, he said.
Moyer said most restaurants start with small gardens in which they grow a few basics, such as lettuces, tomatoes, peppers and herbs. “It’s rare for them to grow everything they need because weather limits the growing season and big gardens take up staff time and space few restaurants can afford,” he said.