ingredients used to make memorable dishes are impacting our environment. The result from each stage of a foods cycle from the producer, processor, retailer to the consumer, contributes towards the instability of our planet ecosystem. The goal of going green and leaving a smaller footprint must be universally shared to ensure the sustainability of our earth. i intend to prove one way to do this by shortening  the food supply chain. using a 10×10 space at a hotel with latest methods of Hydro and Aeroponics, to grow herbs and produce depending on your wants and needs all while being cost effective and environmentally friendly. with little risk and plenty of rewards.