In 2017, two restaurant industry veterans decided to take local food production into their own hands. Fast-forward two years, their six farms are supplying Miami’s hottest farm-to-table restaurants. We asked co-founders and operators Thomas and Aaron sixteen questions about Hammock Greens.
Great things happen when the leader in co-working space teams up with the innovators of sustainable urban container farming. July 8th, 2019 marked the start a Grown by Freight Farms CSA program at select WeWork Boston locations.
Your grocer only sells a tiny fraction of the thousands of varieties of edible greens that exist in nature. At Freight Farms, we’re able to grow delicious and unique plants that you likely haven’t seen at the store.
On May 20th we hosted a webinar with Steve Huntley of Enlightened Crops in Grand Rapids, Michigan. During our conversation, we learned why Steve decided to start farming, the interesting way he discovered Freight Farms, how he leveraged previous business experience into his new venture, and so much more!
The official showroom for global kitchen appliance brands like Sub-Zero, Wolf, and Cove, has added an unusual appliance to their Milford showroom–a Leafy Green Machine!
After selling their business, Steve and his wife were looking for a new venture that could provide a benefit to the downtown Grand Rapids community. When he saw his friend’s Leafy Green Machine, Steve decided his next career would be in hydroponic farming.
Consumer priorities are shifting toward local, sustainable, transparently-sourced food, and this means fundamentally changing how big supermarkets do business. Freight Farms explores trends, limitations, and possible solutions for sourcing local food year-round.
We talk to the Freight Farms team about how they make a small contribution to preserving the environment every day. Read about their easy lifestyle tweaks and the environmental ills they hope to overcome.
On April 11th we hosted our most popular webinar ever. We explored how the Greenery has reimagined controlled environment agriculture to bring farmers increased yields, customization, and control. Now we’re summarizing the entire conversation, just for you.
Don Tobul started OD Greens in 2018 to combine hydroponic gardening with his experience as a mental health professional. As a veteran himself, Don saw the opportunity to use container farming as a platform for a business that helps fellow vets gain meaningful work experience.
This International Women’s Day, we’re celebrating the women farmers, entrepreneurs, leaders, and disruptors who inspire us every day. These women have gone above and beyond to bring positive change to food and agriculture in communities all over the world!
Grown by Freight Farms helps everyone get local food with zero headaches.
Introducing the Greenery. Inspired by nearly a decade of container farming experience, our latest model combines brand new components in the same 320 sq. ft. footprint to bring you unprecedented yields, efficiency, and automation.
Here's why you won't.
2019 is the year to become your own boss, find the perfect work-life balance, achieve that coveted ‘active’ lifestyle, and bring food reform to your neighborhood.
Last year our farms went where no farms have gone before! Here are the best Freight Farms statistics from 2018.
And it’s getting really old, really fast.
Surprised? We can understand why, the office isn’t the usual place to get great greens. Our new farming service flips this assumption on it’s head. Learn why Grown by Freight Farms will quickly become your new favorite work perk!
Maryville University is doing great things with their Leafy Green Machine! Their beautiful farm is co-operated by the university and Fresh Ideas, their food service company. When she’s not growing greens for the salad bar, Maryville’s resident farmer Olivia is guest lecturer at the school.
Navigating the produce aisle has turned into an endless search for ‘pure’ fruits and vegetables free scary-sounding chemicals. We decided to take a look into the two most common types of chemicals found in our food to see if it’s worth paying the extra dollar for organic or locally-grown produce.