by Jasmine Zhu
Imagine a lush garden — springy and green, overflowing with arugula, cilantro, cherry tomatoes, and more. Now imagine that it’s vertical, indoors — and growing on site at your next conference.
Vertical farming made it happen at MPI’S World Education Congress 2017, as MGM Grand Chef Norris Kelly served conference attendees fresh salads made with ingredients taken directly from a vertical garden along a wall. It was the first time that vertical farming had been executed at an MGM property, said Yalmaz Siddiqui, vice president, corporate sustainability, at MGM Resorts International.
Read more at PCMA Convene.