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February 17, 2020 | IKEA Takes ‘Eat Local’ to Next Level

Danielle Park

Portfolio Manager and President of Venable Park Investment Counsel (www.venablepark.com) Ms Park is a financial analyst, attorney, finance author and regular guest on North American media. She is also the author of the best-selling myth-busting book "Juggling Dynamite: An insider's wisdom on money management, markets and wealth that lasts," and a popular daily financial blog: www.jugglingdynamite.com

 

IKEA is experimenting with onsite container farms at some of their Swedish stores to supply all of the fresh produce used in IKEA restaurants.

The farms use hydroponic technology and food waste from the store to create a nutrient solution to feed the lettuces.

See IKEA wants all restaurants to be self-sufficient in herbs and lettuce:

Since they’re grown onsite, the lettuce can be used almost straight away, meaning they’re fresher, tastier and contain more nutrients. They also grow faster, with less water and waste than conventional farming and without the use of pesticides and herbicides. A life-cycle assessment shows that when the urban farm is powered by renewable energy, the carbon footprint of the lettuce is 30% smaller than the ones we would usually use. IKEA is planning to extend urban farming so that they become self-sufficient in herbs and lettuce across all store restaurants.

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February 17th, 2020

Posted In: Juggling Dynamite

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