How Hydroponic Microgreen Farm Planted Detroit Pivoted During the Pandemic | Eater Detroit

"An indoor vertical hydroponic Controlled Environment Agriculture farm in Islandview that originally supplied local farm-to-table restaurants with baby greens and micro basil pivoted during COVID-19 from wholesale distribution to direct-to-consumer retail. By producing prepped salad and meal kits sold through its website and working with private chefs and caterers like Thyme & Honey, the operation maintained revenue on par with pre-pandemic levels despite operating in reduced space. The facility—about 22,000 square feet with plans for two additional large grow rooms—focuses on three product lines (baby greens, herbs, and microgreens) and runs under strict sanitation protocols with filtered air and water and staff wearing protective gear. Partnerships with Eastern Market and local dressing maker Drench have helped move salad kits into the community, and management emphasizes job preservation, workforce training (from at-home hydroponics to commercial-scale growing), and expanding staff as capacity grows." - Eater