Planted Detroit
Delivery Restaurant · Islandview ·
Fresh Detroit-grown greens and chef-crafted salad bowls delivered
Fresh Detroit-grown greens and chef-crafted salad bowls delivered
"An Islandview indoor hydroponics operation that ceased normal operations in August 2023 citing unsustainable operating costs but has since pivoted to enable a partial comeback: it is taking online orders for salad bundles (five or more) across metro Detroit and plans to have its boxed salads available inside local Meijer stores later this year. To resume retail distribution, the operation is partnering with a Lipari Foods subsidiary to assemble salads, with several regional companies handling distribution and toppings/dressings, local delivery handled by a third party, and greens continuing to be grown at the Islandview facility; some of the roughly 40 workers laid off last summer have been rehired. Before the pandemic, the business focused primarily on supplying restaurants with micro-greens." - Serena Maria Daniels
"It wasn’t a restaurant but when eastside Detroit indoor farm Planted Detroit abruptly closed, I was crushed — buying their salad mixes and greens at Eastern Market or Dearborn Farmer’s Market was a weekend ritual; their greens were the best and freshest being grown right in Detroit, they had great collaborations with local chefs like Chef Ederique Goudia’s Louisiana-inspired Paradise Valley Salad, and I was heartbroken when I went to Rivertown Market expecting their Belle Isle salad and found it gone." - Serena Maria Daniels
"I saw that Planted Detroit began offering robot delivery of its salads to two locations earlier this year." - Serena Maria Daniels
"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
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