the restaurant owner, michelle rous will serve this to his cut members. >> mustard cress which has a bungency to it. rocket and radish chutes very flaifsh full. as a chef i get excited about flavors and tastes and want to use them in all of my dishes. >> the farm's location makes the produce supply chaney almost up utopian. reducing the carbo footprint is sustainable sustaining the light is all artificial. these tanks recycle and re recirculate all water used by the government at 70% less than open field farming methods sglfrmth. >> we are growing on a substrate substrate recycled carpet. so when we harvest it, any waste can be in the composting facility and turned into useful product. >> these tunnels run over half a kilometer kilometer. the idea is that they will be filled not just with crops like these but with baby carrots and cucumbers and delivered to a door within just a few hours. >> london's population will grow by 14% over the next decade. feeding them with sustainable and locally grown produce will be key. a little eerie, this could be the future of farming. london. >>> no