The Abattoir site is famous for, its cellars, its listed market hall, and its lively market attracting over The site hosts the only city centre artisanal slaughterhouse activity in a European capital. Developing the Ferme Abattoir took approximately 1 year with construction starting in , outdoor garden tests in , and the greenhouse and fish farm completed in Full operation of the farm will be reached at the end of The pump is supplemented by a gas heating device providing CO 2 for photosynthesis support during the day as will the main gas heater of the Foodmet, in time. Production capacity depends on varieties, sizes and temperatures.
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Welcome to BIGH, our mission is to build a network of sustainable aquaponic urban farms in major cities. Today, more and more people live in urban areas. The need for fresh and safe food increases every day. For cities worldwide, this is a key challenge. Intensive, integrated urban farming systems are an opportunity to address this need in a sustainable, innovative and effective way, an important step to complement all urban farming initiatives.
BIGH has raised 4. Together they form the largest urban rooftop farm in Europe. In recent years, consumers have been demanding healthier, local and traceable food. This unique positioning of BIGH aims at distributing high quality products locally but also at inspiring city dwellers to think about where their food comes from. BIGH was set up in to respond to the need to optimize buildings and their real estate value and make the city productive. BIGH integrates greenhouses onto buildings, taking advantage of loss energy, capturing CO2, and recovering rainwater for on site use. Using these methods, the ecological footprint of the whole building is drastically diminished and quality of life in the city, employment, aesthetics, climate and biodiversity are improved. This unique approach, an illustration of circular economy in our cities, meant BIGH was selected in May from more than BIGH believes in a genuine transition towards a sustainable food system. To do this, a network of partners and stakeholders has been created around BIGH to achieve synergies between countryside and city, between experts and producers and between the various players in the food system.
The Abattoir site is famous for many reasons: its cellars, its listed market hall, and its lively market attracting more than Developing the Ferme Abattoir took approximately 1 year with construction starting in , outdoor garden tests in , and the greenhouse and fish farm completed in Full operation of the farm will be reached at the end of Hydroponics is a method of growing plants without using soil, and aquaculture is the practice of farming fish. Zero chemicals and antibiotics are tolerated by a system dependent on billions of microorganisms. Best and unique in Europe slaughtering practice combining stunning and ice ensuring animal welfare and produce quality. The Abattoir greenhouse produces herbs, tomatoes and micro-greens in three horticultural zones comprising a total of m2. Production capacity depends on varieties, sizes and temperatures. No chemicals or pesticides are used. Growbags by Greenyard are used for tomatoes.