From Restaurants

City of Vancouver Approves Urban Stream’s Latest Micro-farm

Though Urban Stream is leaning much more towards our composting technology these days, we have a microfarming project on the go with Rocky Mountain Flatbread Company. Rocky Mountain bought our Urban Microfarm container a little over a year ago. And a little less than a year ago, the City of Vancouver issued a stop work order on that project due to a neighbour’s complaint.

Despite the city issuing the stop work order, they were really eager to get us up and running. We worked closely with the city to get the unit up to the city’s code. Because the City of Vancouver had never seen a project like our Microfarm, so we had to work with them to figure out which building codes we have to abide by. Ultimately, we had to change the roof on the micro-farm, upgrade the electrical and seismically anchor the shipping container to ensure that if a big earthquake hits, the container won’t budge.

This week, after the container was inspected by the engineer and our friendly-neighbourhood building inspector, the retrofits were approved! We are so happy to have gotten to this point after almost a year of retrofitting and working with the city. Rocky Mountain Flatbread Company has been so wonderfully patient with us and the city, and we couldn’t be happier to have them as a flagship customer.

In the coming weeks, we’ll be outfitting the micro-farm with our second generation worm composter and Lifespace Projects’ self-watering planter boxes and in no time at all you’ll be able to enjoy Urban Stream’s fresh greens on Rocky Mountain’s delicious flatbread pizzas.

To learn more about how this all came about, listen to Urban Stream founder, Nick Hermes, on CBC’s The Early Edition and Spark with Nora Young.

Urban Stream on CBC Spark

Urban Stream founder, Nick Hermes, is being interviewed on CBC Spark today! You can tune in to hear Nick talk about the slightly new direction Urban Stream is taking and how our composting techology can help your restaurant, business or institution. Nick talk’s to Nora Young about Vancouver’s organics ban, which came into place in January 2015. The city has given everyone until July 2015, to comply with the new bylaw. Have a listen, to find out what this means for Urban Stream!

 

Urban Stream Launch a Huge Success!

The clouds parted and the sun came out almost as if we had ordered up the weather ourselves at Urban Stream’s official launch.  A good thing too, as much as we tried to keep everyone inside for the drinks and snacks it was hard to stop a crowd from forming around our first commercial scale Micro-Farm.

It took nearly a month to build out but in reality it’s taken nearly 3 years for this to go from a thesis on sustainable food systems to an innovative and 100% tangible solution for restaurants in Vancouver, Luke’s Corner Bar & Kitchen in this specific case. A lot of thank you’s have been necessary between then and now, and we tried to get them all in that afternoon. In particular our investors and other early supporters who took that leap of faith with us. Vancity who awarded us 3rd place in the Good Money Venture Impact Challenge, Dave Anderson who has done fantastic work drafting our schematics and site plans over the past year, the numerous folks at the City of Vancouver, UBC, IRAP (Especially Lori Law!), the Urban Farming community here in Vancouver, our awesome team of advisers who have been so incredibly helpful, the core team that has formed at the heart of this enterprise and of course our wives and partners who have seen us go from writing on napkins to appearing on the cover of the Vancouver Sun. A big thank you to Randy Shore for that!

Nick was grilled on the technical aspects of the system by media, restaurant owners, urban farmers and other interested parties for 2.5 hours outside while Gord,Matthew and I had the much easier job of wining and dining with the above mentioned people. Sorry Nick, that’s what being the resident scientist of the bunch entails.

What it’s resulted in is numerous phone calls from interested restaurants, local governments, food distributors and manufacturers elsewhere in the lower mainland and even newspapers from as far away as Pittsburgh. So needless to say, the only reason we’ve gotten to posting to the blog about it now is because of the incredible amount of other communications going on! Have a look at some of the pics for the day. More are available at Luke’s Facebook Page.

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Urban Stream Launch a Huge Success!

The clouds parted and the sun came out almost as if we had ordered up the weather ourselves at Urban Stream’s official launch.  A good thing too, as much as we tried to keep everyone inside for the drinks and snacks it was hard to stop a crowd from forming around our first commercial scale Micro-Farm.

It took nearly a month to build out but in reality it’s taken nearly 3 years for this to go from a thesis on sustainable food systems to an innovative and 100% tangible solution for restaurants in Vancouver, Luke’s Corner Bar & Kitchen in this specific case. A lot of thank you’s have been necessary between then and now, and we tried to get them all in that afternoon. In particular our investors and other early supporters who took that leap of faith with us. Vancity who awarded us 3rd place in the Good Money Venture Impact Challenge, Dave Anderson who has done fantastic work drafting our schematics and site plans over the past year, the numerous folks at the City of Vancouver, UBC, IRAP (Especially Lori Law!), the Urban Farming community here in Vancouver, our awesome team of advisers who have been so incredibly helpful, the core team that has formed at the heart of this enterprise and of course our wives and partners who have seen us go from writing on napkins to appearing on the cover of the Vancouver Sun. A big thank you to Randy Shore for that!

Nick was grilled on the technical aspects of the system by media, restaurant owners, urban farmers and other interested parties for 2.5 hours outside while Gord,Matthew and I had the much easier job of wining and dining with the above mentioned people. Sorry Nick, that’s what being the resident scientist of the bunch entails.

What it’s resulted in is numerous phone calls from interested restaurants, local governments, food distributors and manufacturers elsewhere in the lower mainland and even newspapers from as far away as Pittsburgh. So needless to say, the only reason we’ve gotten to posting to the blog about it now is because of the incredible amount of other communications going on! Have a look at some of the pics for the day. More are available at Luke’s Facebook Page.

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