Plenty Unlimited Inc.
Corporate office · South San Francisco ·
Vertical farm grows consistently fresh, delicious greens year-round
Vertical farm grows consistently fresh, delicious greens year-round
"I noticed Plenty's vertically-farmed, hydroponic greens — grown in its second-generation LED-lit vertical farm in South San Francisco — use just one percent of the land and less than five percent of the water of traditional farming, and the company claims their kale and arugula are tastier; CEO Matt Barnard even said he has “seen people just snacking on [our arugula] like a potato chip.” The machine-learning–calibrated farm aims to produce year-round vegetables that compete on flavor, and chefs Dominique Crenn, Nancy Silverton, and Traci Des Jardins will serve on its culinary advisory board to offer product feedback alongside local chefs like Anthony Secviar of Protégé and Sam Mogannam of Bi-Rite; locally, Plenty's produce is sold at specialty stores and through Good Eggs and appears as a salad at the automated burger restaurant Creator. The venture-backed company has more than $220 million in funding from investors such as SoftBank’s Vision Fund and Bezos Expeditions." - Caleb Pershan
"I saw Plenty’s produce coming from a vertical farm in South San Francisco and learned the company emphasizes a clean, controlled indoor hydroponic environment — “Nothing touches this produce,” Tara Kriese says — and aims to establish a standard that’s cleaner than organic. Because Plenty can produce healthy, popular greens like kale no matter the season and grows them close to their final destination, it eliminates shipping and warehousing and keeps greens very fresh; Creator’s culinary director David Bordow calls it the freshest lettuce he’s ever tasted. Plenty has just begun introducing its products to the public, sampling at Outside Lands and among artists in its Bay Area debut." - Caleb Pershan
Ajantha S.
Caley G.
ashleigh C.
Uban T.
AC W.
Shirley R.
jayawant B.
Blake M.
