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Source: MSN, 10/17/15
West Country entrepreneurs Richard Ballard and Steven Dring – in partnership with Michelin-starred chef Michel Roux Jr – saw an opportunity to feed a growing population without increasing our carbon footprint. The approach? Taking a WWII bomb shelter under London and turning it into a water-efficient, energy-efficient, and pesticide-free underground farm. For more of this story, click here.
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