Co-founder Ema Šimurda Paulin on her award-winning farm-to-table concept
Traditionally, sustainable gastronomy has been deemed to merely mean the use of regional products. However, we have now taken this a step further – with the arrival of the Berlin-based restaurant ‘Good Bank’. Here, dishes are not just prepared freshly, some of the ingredients are also grown on-site. ‘Vertical farming’ is the new magic formula here. The futuristic-looking greenhouses behind the counter are used to cultivate fresh vegetables for in-house consumption. The two founders Ema Šimurda Paulin and Leandro Vergani came up with the idea for the concept several years ago. As a result, visiting Good Bank is not only a feast for the eyes, your other senses also embark on an exciting adventure. Ema explains the concept of vertical farming and the idea behind her restaurant.
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