In an abandoned underground car park in the heart of Paris, the farm "La caverne" produces 300 kilograms of mushrooms per week, as well as young shoots of radish, mustard and other vegetables that are sold to organic markets and grocery stores. This new organic agricultural era is joining urban cultivation. Comments on images of the premises alternating with interviews with Olivier AKESSO, manager of the start up "La Caverne", Caroline BASSANO, agricultural engineer and Théo CHAMPAGNAT, co-founder "La Caverne".
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