NYC Restaurant Opts for Hyper-Local, Clean Produce by Building a Hydroponic Farm on Location!

There has been a notable rise in consumer concern over the sustainability of their food choices in recent years. Thanks to the availability of information, people are becoming more concerned about their own health, as well as coming to realize the impact that their food choices have on the planet and animals.

Many people are looking for sustainable farming practices and choosing organic produce that isn’t filled with pesticides and other chemicals. According to data provided by the Organic Trade Association, sales of organic produce are expected to grow 70 percent between 2016 and 2021. People want food that is fresh and good for them, but unfortunately, most of the produce in the U.S. is shipped across the country and it’s not as easy to find locally grown fruits and vegetables in commercial grocery stores. With a number petrochemicals involved in creating synthetic fertilizers and pesticides – as well as those needed in the packing, cooling, and shipping process – it’s quite hard to find truly sustainable produce that you can trust.

Rob Laing, CEO of Farm.One has a solution: hydroponics, a system of growing plants without many of the traditional inputs. Using just a finely tuned solution of water, Farm.One can grow crops without soil or even sunlight. In fact, Farm.One is a unique indoor farm in downtown Manhattan, which uses hydroponics to reduce water use by around 95 percent, and advanced climate control technology to grow a wide variety of plants year-round without pesticides, Pollution, soil contamination, herbicides, manure or waiting in cold storage.

Now, Farm.One is expanding and planning to launch a second farm, directly underneath the restaurant Atera in the Tribeca neighborhood of New York City on November 14, 2017!

“In Denmark, it was possible to step out the kitchen door and forage for beautiful ingredients. To have Farm.One in New York, just a few steps away from our kitchen gives us access to a huge range of rare ingredients, year-round,” said Ronny Emborg, Executive Chef of Atera.

The new 1,200 square-foot farm is dedicated to growing rare herbs, edible flowers, and micro greens, all of which will be used throughout New York restaurants.