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URBAN FARMING PROJECT
FLORIS Catering Berlin • März 03, 2021
Interview with CEO Floris Vlasman
Interview with CEO Floris Vlasman
What can we imagine under the project: "Urban Farming"? In the interview I asked the patron of this project Floris Vlasman himself. Here are his answers.
What is the project Urban Farming about?
Floris Vlasman: For a long time we wanted to grow our own products and process them in our kitchen, but the last location did not allow it. At our new company location we have a garden plot of about 300sqm. Now we are very much looking forward to its realization, which, as part of our ongoing sustainability efforts, will give us the opportunity in the future to plant and harvest the produce ourselves and put it on our guests' plates. Catering can't get any more sustainable than this!
Raised beds are planned for planting. How big is a raised bed and how many are planned?
Floris Vlasman: In a first step, we are building a "test raised bed". If the project starts well, up to 7 more beds are planned. Dimensions 1m height/ approx. 4.30m wide and approx. 1m deep.
Floris Vlasman: In a first step, we are building a "test raised bed". If the project starts well, up to 7 more beds are planned. Dimensions 1m height/ approx. 4.30m wide and approx. 1m deep.
What materials are used to build the raised beds?
Floris Vlasman: During our current move, a lot of materials were sorted out, for example old beer table sets and old EURO pallets. So we had the idea not to throw them away, but to use them for edging the raised beds. The bottom area is filled with our own tree and shrub cuttings. Followed by the layers "garden soil", " compost" and finally appropriate "plant soil" is filled in.
Floris Vlasman: During our current move, a lot of materials were sorted out, for example old beer table sets and old EURO pallets. So we had the idea not to throw them away, but to use them for edging the raised beds. The bottom area is filled with our own tree and shrub cuttings. Followed by the layers "garden soil", " compost" and finally appropriate "plant soil" is filled in.
What are the possible difficulties with this project?
Floris Vlasman: The know-how is there, but the garden has the entire south side, not every plant needs 100% sunlight during the day. We will try it out, then we will see further which herbs & salads are particularly suitable. For later, the cultivation of vegetables is also planned.
And there are of course the Berlin wild rabbits, which like to feed on herbs & lettuce. Let's hope that they don't discover the garden so quickly (Floris Vlasman laughs).
Floris Vlasman: The know-how is there, but the garden has the entire south side, not every plant needs 100% sunlight during the day. We will try it out, then we will see further which herbs & salads are particularly suitable. For later, the cultivation of vegetables is also planned.
And there are of course the Berlin wild rabbits, which like to feed on herbs & lettuce. Let's hope that they don't discover the garden so quickly (Floris Vlasman laughs).
What products can we soon find on FLORIS' menu?
Floris Vlasman: Definitely a lot of herbs for our own pesto, which is great for various BBQs in the summer. We use herbs like rosemary & thyme to marinate our grilled meat. We use the salads in many ways in our many fresh daily dishes, for example: the ruccola for our light & delicious bowls. We will certainly surprise our guests when the menu will include -Neuköllner Ruccola from our own production-.
Floris Vlasman: Definitely a lot of herbs for our own pesto, which is great for various BBQs in the summer. We use herbs like rosemary & thyme to marinate our grilled meat. We use the salads in many ways in our many fresh daily dishes, for example: the ruccola for our light & delicious bowls. We will certainly surprise our guests when the menu will include -Neuköllner Ruccola from our own production-.
The interview was conducted by Tanita Schambach, trainee event manager, with Floris Vlasman, CEO.
