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Could the future of urban farming be found inside of an old shipping container?

from ThinkProgress

When Michael Bissanti opened Four Burgers in Cambridge, Massachusetts in 2008, he knew he wanted to create a fast food restaurant with a strong sense of sustainability. Initially, that meant procuring only ingredients deemed natural, as well as sourcing from organic and local farms. But Bissanti quickly realized that the “natural” label wasn’t a panacea for a sustainable food system — and so he went looking for a way to bring sustainable, local ingredients even closer to his kitchen. more


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