In the newly opened GOOD BANK in central Berlin, ordered salads are freshly harvested directly behind the counter. The GOOD BANK is the first vertical farming to table restaurant in Germany.

IN DOWNTOWN BERLIN
WE EAT DIFFERENTLY

Category: Taste     Text: Diana Kinnert
In the newly opened GOOD BANK in central Berlin, ordered salads are freshly harvested directly behind the counter. The GOOD BANK is the first vertical farming to table restaurant in Germany.
What will nutrition look like in the future? This is the question that scientists and innovators around the world are asking themselves. It should be fresher, healthier and more balanced, preferably self sufficient and natural, and creative and playful. This is according to the new avant-garde, mindful opinions gathering in the metropolises of western industrial nations.
Daluma, Beets & Roots, Fechtner are just a few of the sustainable, innovative and green pop-up restaurants and food stores that you can find in central Berlin. And yet, with the newly opened GOOD BANK salad bar in Rosa Luxemburg Straße, located in the heart of the young, vibrant city of Berlin, the future of the food industry feel closer than ever.

“At GOOD BANK,
we are neither dogmatic nor naive idealists.
Our goal is to offer you only the best dishes
at the best price and to be as transparent as possible.”

EMA PAULIN
Founder of GOOD BANK

The need for new approaches to nutrition paves the way for new business ideas. This also applies to the Berlin start-up Infarm, which uses LED light to cultivate vegetables in confined rooms using cutting edge technology. The ‘indoor farming’ trend is becoming an unstoppable phenomenon, especially in larger cities.
The start-up GOOD BANK is keeping things fresh and becoming even more modern. Founder Ema Paulin and co-founder Leandro Vergani have designed a restaurant that brings the harvested directly to the table. At GOOD BANK, fresh lettuce is harvested and prepared directly in front of guests from vertical farms behind the counter. So far, Berliners are pretty impressed as well as curious at what is going on in the futuristic display cases behind the counter.
The idea came to the founders almost a year ago. Paulin always wanted to initiate something; preferably something that offered something to touch, not just some new tech that nobody would be able to grasp. Her dream was a restaurant in which she could grow ingredients directly for use in her own dishes. It should be sustainable and relevant to the future. She developed a concept that captured the growth of cities culinarily, fit in with the attitude of increasingly attentive people and embodied the feeling of life in Berlin’s city center. Infarm, Berlin’s most famous indoor farming troop, finally supplied the right equipment for the company’s own planting facilities. Since the end of March, meals have been served at GOOD BANK.

“At GOOD BANK, we are neither dogmatic nor naive idealists. Our goal is to offer you only the best dishes at the best price and to be as transparent as possible.”

EMA PAULIN
Founder of GOOD BANK

The need for new approaches to nutrition paves the way for new business ideas. This also applies to the Berlin start-up Infarm, which uses LED light to cultivate vegetables in confined rooms using cutting edge technology. The ‘indoor farming’ trend is becoming an unstoppable phenomenon, especially in larger cities.
The start-up GOOD BANK is keeping things fresh and becoming even more modern. Founder Ema Paulin and co-founder Leandro Vergani have designed a restaurant that brings the harvested directly to the table. At GOOD BANK, fresh lettuce is harvested and prepared directly in front of guests from vertical farms behind the counter. So far, Berliners are pretty impressed as well as curious at what is going on in the futuristic display cases behind the counter.
The idea came to the founders almost a year ago. Paulin always wanted to initiate something; preferably something that offered something to touch, not just some new tech that nobody would be able to grasp. Her dream was a restaurant in which she could grow ingredients directly for use in her own dishes. It should be sustainable and relevant to the future. She developed a concept that captured the growth of cities culinarily, fit in with the attitude of increasingly attentive people and embodied the feeling of life in Berlin’s city center. Infarm, Berlin’s most famous indoor farming troop, finally supplied the right equipment for the company’s own planting facilities. Since the end of March, meals have been served at GOOD BANK.
GOOD BANK: From an in house greenhouse directly to the table
The first Superstar salad variations are now growing right behind the restaurant’s counter. It started with strains like Salanova Butterhead and Yacht, and recently Chocolate Oak was added too. Their rare baby kale isn’t grown in the restaurant’s vertical farms, yet still vertically and still nearby, in Spandau. The fact that the guests have a view of the green plantation from their table really adds to the experience of eating the freshest and most flavourful vegetables, full of nutrients and pesticide free. Above all, the fact that transport routes and logistics volumes are dramatically reduced makes this a sustainable undertaking.
But is the concept sustainable enough? The energy consumption for the growing of the lettuce heads themselves is quite conservative. The entire farming system uses the same amount of electricity in a day as the espresso machine. It shouldn’t be forgotten that GOOD BANK is taking a substantial step towards the future with this concept and is also creating the opportunity for the planting of rare edible plants and according to Paulin, this format still doesn’t exist anywhere else, worldwide.
In addition to their own growing varieties, Paulin and Vergani buy fruit and vegetables regionally and seasonally. Their chicken and beef come from livestock farming appropriate to the species, and GOOD BANK relies on high quality Scottish salmon for its fish selection. “At GOOD BANK, we are neither dogmatic nor naive idealists. Our goal is to offer you only the best dishes at the best price and to be as transparently as possible,” says Paulin.
Our recommendation: Pay it a visit!

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