Discover the best packaging options for hydroponic produce. From clamshells to eco-friendly boxes, find solutions to keep your crops fresh, protected, and market-ready.
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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.
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In this article, we explore how hydroponics is transforming restaurant menus, focusing on some crops you can grow in the Greenery and unique recipes that highlight these fresh, locally-grown ingredients.
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Container farming can elevate your guests’ dining experience with fresher, higher-quality ingredients while showcasing your commitment to sustainability.
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Hamilton Horne is the highly successful entrepreneur behind King Tide Farms, a Freight Farming business in Charleston, SC. He sells produce to the city’s high-end restaurants, whose chefs love the microgreens, flavorful leafy greens, and herbs that he grows. Building relationships with chefs can be intimidating, so Hamilton is giving us his tips for how to sell produce to restaurants.
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We asked chefs and Freight Farms customers about what makes hydroponic produce the best option for the restaurant industry. Across the board, chefs love the distinct flavors, fresh textures, and longer shelf-life.
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And it’s getting really old, really fast.
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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.
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Can modern container farming technology reduce island dependence on imported food? We believe it can! First, however, we need to be able to understand the problem at hand.
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Local food is more valuable than ever before–but why? We look at what makes local food, like the kind grown in the Greenery, better than its conventional equivalent.
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