Restaurants with the outdoor space would receive a garden to be set up with future proof design. Would be compact for urban setting, but designed with varieties etc to try elongate harvests and reduce the amount of attention needed. Volunteers and myself would set up the gardens. The main costs could be soil, however if two or more restaurants are worked with, the soil cost drops dramatically. The plants would be the second highest cost. Wood and materials to make the raised beds would be recycled as much as possible for sustainability. Promo would be done via social media to further salvage free material.

What we'll deliver:

• Herb garden (raised bed)
• Berry bushes
• Salad garden
• Future proof raised beds
• Perennial plants

Why it's a great idea:

More control and self sufficiency of produce for businesses, recover from COVID. More plants, better for environment. Businesses can subsidise high demand produce. Long term garden with mostly perennial plants for long term solution.

Steps to get it done:

• Have the users still harvesting from the garden in 2 years