We started our business from the ground up to provide local produce sustainably to chefs in New York, who would otherwise have to ship items from hundreds or thousands of miles away. Our controlled environment hydroponic system allows us to grow year-round, whatever the weather, while using very little water, no pesticides, and almost no food miles. We use re-usable packaging with our chef customers, and deliver by bike and subway. Our product ends up on the plate just hours after harvest. Starting as a small business has allowed us to rethink every part of our practice, with sustainability at top of mind.