Increasingly, locality of food and food culture have become critical components of sustainability. With this in mind, we envisioned a cafe that served fresh, native cuisine grown in sight of visitors' tables.
We began by researching local recipes to come up with a list of potential crops that were found often in local Kichwa dishes. Then, we narrowed these crops down to a select group based on production, practicality, and cost.
The result is a site that organically produces enough food for 40 people to eat two vegetarian meals per day at the factory. |
