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Hungry travelers passing through Chicago O'Hare won't be stuck with hotplate Chinese food or plastic-wrapped ham sandwiches anymore. The menu is broadening to include some hyper-local fare, conveniently grown between terminals 2 and 3.

Dozens of types of veggies and herbs sprout from holes in the sides of 23 white cylinders that reach 8 feet high. The plants are fed with minerals and water, but no soil. Special grow lights hang overhead.

Harvests will go to restaurants within the airport, where customers have been asking for fresher fare. Officials at O'Hare say theirs is the first urban garden inside an airport. It will be interesting to see if the concept takes off elsewhere.

Read more about fresh airport food here.

Author

Austin Bailey

Austin Bailey is a writer and editor for Heifer's World Ark magazine.