We hear from chefs and Freight Farmers about how the restaurant industry views hydroponic produce.

Chefs are unlike most food consumers. They spend hours thinking, planning, and experimenting with ingredients, going through tens, if not hundreds, of iterations on a simple dish before serving it to their audience of eaters. So, when we wanted to know what people really think about eating hydroponic greens from a container farm, we decided that chefs would be the most critical and honest sources of information. The verdict? They love it! Whether it's the year-round availability, the hyperlocal production, the longer shelf-life, or simply the delicious taste, chefs are enthusiastically incorporating hydroponic greens into their menus.

MGM Greens

Montgomery, Alabama

There’s no better endorsement for hydroponic produce than from a chef who set up his own hydroponic farm to support his restaurant! This is exactly what the team at Vintage Hospitality Group in Montgomery, Alabama did when they established MGM Greens to provide the freshest possible greens for the group’s multiple restaurants. Owner Jud Blout and Executive Chef Eric Rivera stacked two Freight Farms containers behind at the Vintage Year restaurant, meaning the kitchen gets access to just-harvested produce year-round. Not only does this produce taste better, but it also lasts significantly longer than what Jud and Eric can source from their usual vendors.

Hammock Greens

Miami, Florida

Another clear endorsement of hydroponic produce is when two life-time food industry experts join forces to start their own farming empire. Friends and hospitality industry veterans Thomas Smitherman and Aaron Dreilinger joined forces in 2018 to start their own hydroponic farm in Miami, Florida. They knew that there was a demand for long-lasting, high-quality produce in the city’s upscale restaurant scene and combined their cooking and selling expertise to craft perfect mixes to satisfy all their chef customers. Clearly, their methods are working: the two were able to scale their operations from one farm to six in just two years. Read more about Hammock Greens’ success >

Clawson Greens

Tetonia, Idaho

Dave Ridill won over his first chef customers not with taste, but with practicality. He and the customer discovered that the cheaper, commercial produce was resulting in a significant loss for the restaurant, with 30% expiring before use as a result of long trucking routes to the remote mountains of Tetonia, Idaho. Dave showed the customer that–factoring in the cost of the wasted produce-his local hydroponic greens made financial sense. Dave won over his subsequent clients with the marketability of local hydroponic produce in that region: featuring Clawson Greens on the menu as a local supplier would help the restaurant boost its prices and reputation. Learn more about how Dave convinced chefs to choose local >

Nanue’s Farm

Raleigh, North Carolina

Some farms like Nanue’s help chefs find the perfect flavors they’re looking for. Another father-son duo, Trevor and Brayton Spear in Raleigh, North Carolina work closely with the non-profit restaurant Carroll’s Kitchen to bring their unique creations to life with the exact complementary flavors. The Spears grow about seven different varieties of lettuce, each with a unique flavor profile. They worked with co-founder Vicky Ismail to find the lettuce that would work best with their menu.

Want a refresher on what you can grow in the Freight Farms Greenery?

Check out our growing guide to see all the amazing lettuces, leafy greens, herbs, roots, and flowers that you can grow, along with typical yield data.