Güntzstraße 1, 01069 Dresden
Phone: +49 351 4445-0
E-Mail: dresden@afbb.de
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to the apprenticeship service
Bornitzstraße 73-75, 10365 Berlin
Phone: +49 30 288869-0
E-Mail: berlin@afbb.de
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to location Berlin
Maarweg 151 (Haus 3), 50825 Köln
Phone: +49 221 4744154-0
E-Mail: koeln@afbb.de
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to location Köln
This idea is about creating a 50m² vegetable and herb garden next to the restaurant at Groote Wielen. The garden uses water from the nearby lake to reduce water waste. It promotes sustainability by using local products, reducing the ecological footprint, and lowering purchasing costs. Staff are involved through awareness presentations and participation in garden maintenance. The goal is to use 70% of the harvest in the restaurant each week within six months.
This project is highly achievable for several reasons. The garden will be only 50m², making it easy to maintain, and it will be located right next to the restaurant, which simplifi es the use of fresh produce in the kitchen. Currently, the land is unused, so turning it into a productive vegetable and herb garden is a smart and sustainable improvement. The garden will be watered using lake water, which helps save resources, and staff will be involved through awareness and participation, ensuring commitment. With clear goals—such as using 70% of the harvest in the restaurant—this project is both practical and impactful.
This project is innovative because it transforms unused land into a productive garden that directly supports the restaurant. It integrates sustainable practices like water-saving irrigation from the lake and the use of local, freshly grown produce. By involving staff in the growing process, it creates a stronger connection between food production and preparation. The project also reduces the ecological footprint by cutting down on transport and packaging. Overall, it’s a creative way to combine sustainability, education, and local food sourcing.
This project is easily adaptable to other contexts because it requires only a small piece of unused land and basic resources. The concept can be applied to diff erent types of restaurants, schools, or community centers looking to promote sustainability. Water sources can be adjusted depending on the local environment, and the size of the garden can be scaled up or down. Staff or community involvement can be tailored to each setting, making it fl exible and inclusive. Its simple structure and clear goals make it a versatile model for many locations.
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Blochmannstraße 2, 01069 Dresden
Phone: 0351 4445-140
E-Mail: dresden@afbb.de
Social Media:
Bornitzstraße 73-75, 10365 Berlin
Phone: 030 288869-0
E-Mail: berlin@afbb.de
Social Media:
Maarweg 151 (Haus 3), 50825 Cologne
Phone: 0221 4744154-0
E-Mail: koeln@afbb.de
Social Media:
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