The Independent (UK) offers a fascinating article on why Iceland’s greenhouse-to-table restaurant scene could be the future of sustainable dining.
Quotable quote: “Iceland sits over the convergence of the North American and Eurasian tectonic plates, meaning that vast pockets of its 40,000 square mile surface are not only warm to the touch, but often bubbling at temperatures way above boiling point. By craftily positioning greenhouses and poly tunnels over, or near, these areas, farmers have helped make Iceland a bastion of self-sustainability.”
Catch the rest of the story by Simon Parker here.
