By next year, if you happen to have lunch at Dig Inn—a chain of fast casual restaurants in Manhattan—the kale or Brussels sprouts on your plate might be more than just local. It might have been grown at the chain’s own upstate farm.
It’s the next step in the evolution of a chain that calls itself “farm to counter,” serving the same local, organic ingredients as more upscale farm-to-table restaurants, but at lunch counter prices.
Dig Inn plans to use its farm mostly as a “living lab” to train its chefs and to experiment with organic agricultural techniques and aquaculture in a greenhouse.
Read full article: Why This New York Restaurant Chain Is Buying Its Own Farm