It started with a question:  "Can we grow rare flavors from around the world in the heart of New York?"

In April 2016 inside the Institute of Culinary Education in downtown Manhattan, we built our first unique farm. Over 150 crop varieties have been grown there to date, with rave reviews from chefs and mixologists. We now sell to chefs in NYC.

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FOCUSED ON RARITY

We scour the globe for rare seeds, looking for edible plants in unlikely places. Over time, we aim to build the widest selection of edible herbs and greens in the world.

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TECHNOLOGY & FLAVOR

We have a continual focus on improving plant flavor, texture and color. Our controlled environment is built for measurement and improvement.

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STAYING LOCAL

We promise to stay hyper-local in the heart of the city, even as we grow in size. We have no desire to be the biggest farm, we want to stay the best, and the closest.

<30 minutes BIKE from 90% of NYC restaurants

This means you can receive or pick up produce just minutes after it is harvested.
It's a brand new way of farming, that eliminates food miles, storage, waste and waiting.

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FAR, FAR FRESHER

All our produce is delivered same-day, either freshly cut or sold as live plants.

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ZERO food miles

No emissions are created, no traffic. You pick up or we deliver by bike.

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Last-minute pickups

We're so close by, you can easily get hold of produce at the last minute.

better, faster, tastier.

The techniques and equipment for controlled environment agriculture have rapidly evolved over the last decade. Farm.One uses leading-edge technology to allow us to grow quickly and reliably, with high quality, and to measure and improve. 

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LED LIGHTING

We use the latest LED lights to give our plants perfect sun year-round. All LEDs are not created equal. We continually test for the best choice.

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HYDROPONICS

Growing without soil is an advanced technique that allows us to deliver exactly the nutrients a plant needs, beating traditional farming for flavor.

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CLIMATE CONTROL

We keep a perfect temperature and humidity. As we expand, different climate zones and air mixtures will be introduced for specific terroir.

RAISE YOUR EXPECTATIONS

Often traditional produce is damaged, wilted or bruised by the time it arrives in your kitchen. Or a delicate herb requires washing that destroys the leaf and removes flavor. The way we grow and the fact we are so close-by means that everything is delivered as though you had just plucked it from the plant. The difference in cleanliness, presentation, flavor and aroma is huge.

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100% NASTY-FREE

We grow without pesticides, pollution, soil contamination, herbicides, manure or waiting in cold storage. 

CLEAN, READY TO EAT

Because we grow indoors in careful conditions, our plants are 100% clean from seed to harvest. 

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TRACED AND TRACKED

Along with standard HACCP procedures for safety, everything we produce can be tracked from seed to kitchen.

A STEP UP IN SUSTAINABILITY

We use energy for our LEDs. But our farming method massively reduces use of water, food miles and animal by-products.
This adds up to a far lower environmental impact than conventional production. 

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PLANT-POWERED

Our hydroponic nutrients contain biologically-active plant-based materials. Cleaning solutions are plant-based.

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COMPOSTED WASTE

Our only significant waste from our farm is plant matter, which is composted each day. Plants sit in compost-friendly materials.

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RECYCLED WATER

We use around 95-98% less water than an equivalent conventional farm, as we re-use our water constantly.

STOP WORRYING ABOUT THE WEATHER

We grow indoors year-round under entirely controllable light. Which means even on the darkest days of winter, our produce gets a perfect day's sunlight and a perfect day's warmth, and can be delivered reliably. This is impossible in greenhouses and polytunnels outside the city. Likewise in a scorching summer, we keep our plants happy in their perfect temperature.

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A PERFECT DAY

For the best flavor, plants need summer daylight hours. We provide it every day.

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ALWAYS PEAK SEASON

For local, pesticide-free produce year-round, there is no alternative.

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COME RAIN OR SNOW

Anything but a hurricane won't stop us growing and delivering.

There are few things more rewarding than working with fresh plants every day.
Contact us for opportunities to help on the farm or other parts of our operation.

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Rob Laing, CEO

Australian/British, with a background in design, Rob founded and was CEO of the VC-funded language translation startup Gengo.com in Tokyo from 2008-2015. 

Rob likes making very fresh food, making technologies simple to use, and getting everyone to eat more plants. Rob also runs the podcast Plant Gourmet. Connect to Rob on LinkedIn.

LUKE WU, farmer & chef

Find Luke on Linkedin

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David Goldstein, FARM MANAGER

David carefully oversees the farm, managing technology, quality and production from seed to harvest. He also works closely with staff at ICE to deliver fresh produce for the classroom.

Previously at Boswyck Farms, David created farm installations for commercial and non-profit clients, ran events, volunteer programs and tours. Find David on Linkedin.

NIC JACKSON, MARKETING & TECH

Find Nic on LinkedIn