Coming to a Rooftop Near You

By: Stephanie Moka

Right on his rooftop, Max Meighen harvests the crops needed for his restaurant and brewery, Avling. His rooftop garden is over 4,000 square feet. There, he harvests crops like tomatoes, lettuce, and peppers to be used in the dishes prepared in Avling’s kitchen.

Owning a farm-to-table restaurant is Max’s way of contributing to a circular economy. Avling often hosts events on its rooftop garden. They teach people how they can practice better eating habits and live more sustainably.

According to Statistics Canada, in 2021 there has been a decline in the total number of farms in Ontario. The good news is the total number of farms using renewable energy and sustainable practices has gone up by 63%.

In 2022, it is estimated that one-third of all food produced on the planet is wasted. Food waste exacerbates the climate change crisis. When food ends up in a landfill, it creates methane. Methane is a greenhouse gas (GHG) that experts say is more potent than carbon dioxide. Greenhouse gases trap heat in the air and influence climate change.

According to School Food Gardens, food waste contributes to 56.5 million tonnes of GHG emissions that Canada releases every year.

Restaurants like Avling, through their farm-to-table practices, help in the fight against climate change and even improve nutrition, one plate at a time.