{"id":12076,"date":"2010-08-09T11:33:00","date_gmt":"2010-08-09T09:33:00","guid":{"rendered":"https:\/\/www.horecatrends.com\/rootop-to-table-restaurant\/"},"modified":"2010-08-09T11:33:00","modified_gmt":"2010-08-09T09:33:00","slug":"rootop-to-table-restaurant","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/","title":{"rendered":"Rootop-to-table restaurant"},"content":{"rendered":"<p>In New York Bell Book &amp; Candle restaurant recently opened where all vegetables are grown on the roof of the building. Without uising soil but unique water systems instead, they can grow all sorts of vegetables. Due to the special water system the vegetables grow faster than usual.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In New York Bell Book &amp; Candle restaurant recently opened where all vegetables are grown on the roof of the building. Without uising soil but <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/\"> read more<\/a><\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,81,89,109,110,114,1],"tags":[],"class_list":["post-12076","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-drinks-sector","category-restaurant-sector","category-trends-2","category-eating","category-sustainability","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rootop-to-table restaurant | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rootop-to-table restaurant | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"In New York Bell Book &amp; Candle restaurant recently opened where all vegetables are grown on the roof of the building. Without uising soil but read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2010-08-09T09:33:00+00:00\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/\",\"name\":\"Rootop-to-table restaurant | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2010-08-09T09:33:00+00:00\",\"author\":{\"@id\":\"\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rootop-to-table restaurant\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen &amp; Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Rootop-to-table restaurant | horecatrends.com","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/","og_locale":"en_US","og_type":"article","og_title":"Rootop-to-table restaurant | horecatrends.com","og_description":"In New York Bell Book &amp; Candle restaurant recently opened where all vegetables are grown on the roof of the building. Without uising soil but read more","og_url":"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/","og_site_name":"horecatrends.com","article_published_time":"2010-08-09T09:33:00+00:00","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/","url":"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/","name":"Rootop-to-table restaurant | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2010-08-09T09:33:00+00:00","author":{"@id":""},"breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/rootop-to-table-restaurant\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Rootop-to-table restaurant"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen &amp; Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/12076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=12076"}],"version-history":[{"count":0,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/12076\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=12076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=12076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=12076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}