Explore restaurant farming examples
Whether with full-blown farms or slightly smaller operations, these restaurants use our growing technology to add a hyper-local flair to the food they serve.
Bell Book & Candle
New York, New York
Hamilton Farms
St. Louis, Missouri
Café Vida
Culver City, California
3 results of growing a restaurant farm
Hyper-local food sourcing is a leading trend among restaurants — beating out other major culinary movements, such as using natural products and following environmentally sustainable practices.1
And the reasons why are pretty clear. For instance, growing a restaurant farm:
- Delivers a cost-effective supply of ultra-fresh, high-quality produce, saving you money while delighting customer taste buds
- Reduces food miles, packaging, and waste, so people can feel good about supporting your eco-friendly business
- Secures your food supply, allowing you to operate reliably — regardless of shortages, recalls, and price increases
Since our vertical farming systems don’t use soil and allow you to grow virtually anywhere — even indoors — they’re the perfect solution for restaurant farmers.