“We want to introduce the concept of artisanal agriculture. We want to introduce the concept of craft farming, much like the craft brewing industry, which started popping up 10 or 15 years ago in small installations in the United States. Gradually they added food and became a fun place to meet and educate others about their products. This is what we want to implement for vertical farming as well. Adding more varieties, connecting with consumers and making sure they can see and experience the product for themselves. That’s a good thing,” says Rob Laing, Farm.One’s chief revenue officer.
Rob Laing pictured on the farm
Farm.One has been operational again since March this year, and we can only be delighted! “Going back online has been a crazy time, finally allowing us to fix things that we’ve been waiting for so long,” Rob said in a previous interview regarding the farm reboot.
New Managing Director, Derek Pitts, brought up the concept of craftsmanship because he saw that there was a close parallel between the craft brewing ethos and Farm.One’s mission of craft farming. “We both value quality, freshness, sustainability, craftsmanship, innovation, transparency and a strong connection to the community. »
“In the long term, we want to echo their success and influence a commoditized, sprawling and unsustainable food ecosystem by providing local, healthy, accessible and sustainable urban food options. We won’t be able to solve the myriad of global sustainability issues facing our current food system, but we will make an indelible impact on our piece and do our part.”
Click here to see the photo report.
Pipp Horticulture has installed its grow shelf systems for the new farm
Create a neighborhood experience
Rob said they are about to add a range of drinks to the kitchen area, where a chef will make teas and soft drinks for people to try and buy.
The Neighborhood Farm has an office, farming area, harvesting and packing area, tasting room where customers can pick their own herbs, flowers or other, kitchen and an event space where various events are held to promote Farm’s efforts. One and inform visitors about vertical farming products.
Click here to see the photo report.
Farm.One’s OG’s that have been around since the beginning of the Tribeca farm.
Extension of the cultivation area
In a few months, other cultivation areas will be added, which will double the current capacity. Since most of the customers are chefs, Farm.One wants to involve them in crop selection.
“We cultivate on an area of 500 m², while the total area will be 1,500 m². We will be adding seven shelves, supplied by Pipp Horticulture, with over 100 varieties to grow whatever is required. Since we have grown over 700 varieties so far, we can basically supply chefs with anything. But everything is grown to order to avoid overstocks,” says Rob.
Click here to see the photo report.
Various edible and decorative flowers are grown inside the farm.
Balance seasonality
As Rob explains, depending on the season, chefs like to see more flowers in the summer months. But it’s also the opposite effect, as local upstate farms have plenty of produce available during this time.
On the other hand, in winter, Farm.One is the only one able to supply flowers and green vegetables, for example, due to the many seasonalities associated with them. Then, in December, many festivities come into play, resulting in different demand for various products. “Overall, we expect the different phases of the year to balance out.”
For more information :
Rob Laing, Chief Revenue Officer
Farm.One
[email protected]
www.farm.one
Release date: Thu 6 Jul 2023
2023-07-06 11:47:00
#USA #visit #urban #jungle #heart #York #Farm.One
