Urban Farm & Eatery, the world's first fully sustainable restaurant that can grow all of its food — farmed, brewed, crafted, or baked within the premises —  is aiming to open this year and has a goal to serve with a minimal ecological footprint. At the forefront of this movement is chef and entrepreneur Jaime Guerrero, a multi-talented chef who focuses on the need for wholesome food and sustainable farming practices.

Guerrero is also the co-founder of the Schurz Food Science Lab, a one-of-a-kind food science program in Chicago's Schurz High School that makes it a mission to raise the next generation of the country's farmers by translating science, nutrition, and environmental awareness into real-life skills. 

Whether seeking vegetarian or completely vegan trends, consumers are demanding for more plant-based menu items. Superfoods, such as microgreens, are moving on to be more than just garnishes but key ingredients to a dish. Guerrero urges chefs to be conscious of and support the movement.

Watch the full episode of "On Foodable Insight Series" to learn more.