Sustainability the Focus of Napa Farms Market in SFO's New Terminal 2
|Cupcakes on a plane!|
When the new Terminal 2 opens in March 2011, it's going sustainable; all vendors awarded concessions pledged to humanely raised meats and as much local and organic produce as possible. At the entryway to the terminal will be the 4,000-square-foot cafe, wine bar, and market stocked with foods from local, artisanal producers.
San Mateo-based Tastes on the Fly, which runs the Perry's and Yankee Pier concessions in the international terminal, is behind the market (for the wine component, it's partnering with San Francisco-based Vino Volo, which currently runs 10 airport wine bars around the country). Tastes on the Fly CEO Michael Levine calls Napa Farms Market "a cross between the Ferry Building Marketplace and the Oakville Grocery." In fact, the architects who are building out the space also worked on the Ferry Building and the Jack London Square Marketplace.
Gavin Newsom called the Napa Farms Market a "farmers' market" at a press event last week, but it will have very little fresh produce. "Let's face it, green beans are not what you're going to buy at an airport," Levine says."You'd take a picture of them and say, 'Only in San Francisco.'"
There will be some dining tables, but the market is primarily set up to sell local products ― from Cowgirl Creamery cheese to Acme bread to bottles of wine ― that customers can take with them. Equator Coffees will be running an 800-square-foot cafe in the front, the San Rafael roaster's first retail store and cafe; Equator owners Helen Russell and Brooke McDonnell say they'll have a pour-over bar in addition to the espresso machines and standard brewed coffee for grab-and-go drinkers. In the back, Levine says, will be a station for wood-fired pizza, sandwiches, and an express version of the Tyler Florence Rotisserie about to open in Napa.