Chicago (WLS) – A 100 -year -old building is recycled and re -defined.
“Everyone says that the green building is an old building because we do not destroy it,” said John Edl, founder and director of Bubbly Dynamics and the factory.
The factory, as it is now called, was a previous facility to receive meat at the back of the Yardat neighborhood in Chicago. But instead of the fragmented old plant, Idel had a vision of sustainability and innovation.
Edel said: “There is a great deal of energy embodied in a building like this that we must benefit from, and not to wipe it on the face of the earth and start again, because this is a very ineffective way to do things,” Edel said. “The correct way is to fix what we have, not just throw it.”
Previous collection designer. Edel injection nature and functions return directly to the structure of 100,000 square feet.
“We call it a living laboratory,” Edil said. “Thus, she is a business incubator for small food companies where we are working to extract one operation output and make them other inputs.”
Besides being responsible for the environment, each of the 19 companies also has a uniform goal that is the favor of society.
Edel said: “We have created about 100 jobs in the manufacture of food in this facility alone, and most of these people live at a fast transfer distance or on foot from the building. Many of them ride bicycles,” Edel said.
Some of these employees are local chemists who are busy re -visualizing the future of our food systems.
Edil said: “This meat can be planted in the laboratory, it can be fungal products, and it can reduce the damage, and it can be a wide range of different directions,” Edel said.
While the building continues to develop. Edel said he encouraged other companies to repeat the factory business model.
Edel said: “We do this because we see a need, and we see a warm planet. We see the economic division economically for the wealthy people who flourish and the poor became the poor and see the need to reuse what we have,” Edel said.
Business brewed inside the factory
More than 100 people go to the factory every day. A mixture of entrepreneurs, researchers and farmers – they all have one common thing.
Edil said: “Everything is adjacent.”
This is logical, because the plant was smoke from old pork.
“We would like to start with small small companies that have good ideas that plan to increase 100 % of food or food research,” said Edel.
The factory includes 19 small companies. ABC7 got an internal look three of them.
It is located on the basement, which is the Loop FARMS farms occupied by the cultivation of small vegetables for delivery to homes, as well as nearly 200 local restaurants.
“Basically, Micro Green is an exchange of fire,” explained by Micro Duhar, the director of the closed Farops Farms. So, instead of planting a full stock of cauliflower, you plant the microscopic screen that is only when you see the first group of papers of the leaves and will have a lot of the same nutrition, taste and flavor.
The closed loop farms grow in the open air during the summer months, but the internal growth process allows them to harvest the year. This keeps their product locally, while reducing their carbon fingerprint.
“The chefs look to us to add this flavor, which is a simple specialization, a little dishes to their dishes, to make their dishes really stand out.” “They can access it locally and harvest it one day before birth so that they can ensure that fresh products really get the best validity period.”
Moving to the most sweet side of the plant, Mez Foods is located on the second floor.
Mez Foods is an alternative chocolate company.
“We use mesquite pills instead of coco pills,” said Bob Schultz, co -founder of Mez Foods. “Therefore, there is no coco butter, nor Coco powder, we only use musktite pills and a mixture of couple ingredients to get this gentle chocolate leniency.”
Mesquite is often associated with wood for barbecue, but Mesquite trees also produce edible beans that are the base of its “non -chocolate” product.
“It contains this amazing type of cinnamon, coconut chocolate flavor,” Schultz explained.
Mesquite takes much lower energy to grow from chocolate.
Schultz said: “The muskit tree itself grows in the desert, so only by the nature of the place where it grows, you need a little water.” “I am actually legumes, such as soybeans or peas, and these types of plants allow you to repair nitrogen in the ground, so the land on which you grow is refreshed.
The tour ended with a visit to Whiner Beer on the first floor.
Brian Taylor is the co -owner and director of a factory at Whiner Beer. Like all other companies in the factory, they created ways to return the favor to each other.
Taylor said: “We have developed a carbon dioxide collection system in our fermented, sends carbon dioxide that was spent from fermentation to the Gia Company, where the carbon dioxide trains turned into oxygen so that there are no zero emissions on our fermentation,” Taylor said. “We have reached it and we are not geniuses in any way.”
But they may be geniuses in the beer industry department. Whiner is famous for its gangs. Their leading beer is Le Tub. Now they are immersed in non -alcoholic drinks as well.
ABC7 did not get a rapid taste of the factory, but it is clear that all companies are interconnected, exchanging resources and a mental soul to provide the planet.
Edel said: “Look, if a group of people who do not have entry resources to this can earn money to act responsibly, then what is the excuse of American companies for not improving it,” Edel said. “We can do a lot.”
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