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 and re-assimilate into civilian life through therapeutic farm work.
Maryville University is doing great things with their Leafy Green Machine! Their beautiful farm is co-operated by the university and Fresh Ideas, there food service company. When she’s not growing greens for the salad bar, Maryville’s resident farmer Olivia is guest lecturing at the school to teach students about hydroponics and sustainable agriculture. Read all about the Maryville farm!
Our head of Client Services, David Harris, teamed up with his brother Travis to launch Brothers in Farms in Georgia! They discuss favorite crops, customer moments that have made their day, and the greatest challenges they have experienced since getting started.
Our farmers have learned a thing or two about successfully operating their hydroponic farms and building thriving businesses. We asked them to share some words of advice for people interested in becoming Freight Farmers…here's what they had to say!
We’re highlighting just five amazing non-profits who are harnessing the power of growing food to empower individuals, nurture bodies, and unify communities. Learn more about their container farming projects!
Just over a year after the Leafy Green Machine™ first launched in Europe, we're seeing widespread success of container farming in a variety of markets. From Norway to Cyprus, these diverse Freight Farmers have two things in common: a passion for growing and an abundance of leafy greens!
While Andrew Abendshein has always been interested in health and sustainability, he never imagined himself becoming an urban farmer. However, Andrew saw his opportunity to bring fresh and local food production to his hometown of Houston, Texas when he discovered Freight Farms.
Incorporating a Leafy Green Machine into dining services is a fantastic way to demonstrate a commitment to sustainability, as well as engage with students around food and promote nutrition and wellness.
In January 2016, Clark University and Sodexo brought the LGM to campus to provide students the freshest greens possible. Since then, their student operator has successfully been growing hyper-local produce just feet from where it's served in Clark's dining hall.
With the end of Square Roots' first year in sight, we spoke with Resident Entrepreneur Nabeela Lakhani about her experience growing in an LGM, her plans for the future, as well as her thoughts on the food system.
Sarah and Chris Ward got their start in urban farming in 2016 when they purchased an LGM. Although neither Sarah nor her husband Chris had experience in commercial farming, they decided to leverage their professional abilities and mutual love for local food by launching Oasis Spring Farm.