Launch your business with Freight Farms: provide unmatched freshness and quality to your customers.
Freight Farms empowers entrepreneurs and small businesses with the tools to launch and scale sustainable agricultural operations.
Our hydroponic systems enable year-round production, providing a consistent supply of high-quality produce to local markets and fostering community engagement through sustainable practices/
Empower your community with the tools to combat food insecurity. Grow fresh, nutritious food year-round.
Freight Farms offers community organizations and non-profits a scalable, efficient solution to address food insecurity and sustainability goals.
By integrating our farms into community programs, organizations can provide fresh produce to those in need, offer educational programs on sustainable practices, and engage community members in meaningful ways. This initiative not only addresses immediate food needs but also builds a foundation for long-term environmental stewardship and community health.
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Transform your school with hands-on farming, offering students practical learning experiences.
For both primary schools and higher education, Freight Farms serves as an interactive laboratory and experiential learning space, all while producing nutritious, local food year-round for schools or the greater community.
Join the growing movement of educational institutions embracing Freight Farming and lead the way toward a greener, healthier future. Discover how this innovative solution can transform your school and make a positive impact on a global scale.
Position your zoo as a leader in innovative, sustainable practices in animal care and visitor education.
By incorporating Freight Farms' hydroponic farms, zoos can not only improve their sustainability credentials but also enrich the visitor experience with educational programming around modern agriculture and conservation.
This approach supports better nutrition for animals, offers potential cost savings, and enhances the zoo's role as a community leader in environmental stewardship.
Showcase your hospital's commitment to innovation in patient care and environmental responsibility.
Freight Farms allows healthcare facilities to directly control the quality and freshness of the food they provide, aligning with the goal of supporting holistic health and wellness.
The Freight Farms approach not only benefits patient outcomes but also educates and engages the broader community in discussions about health, nutrition, and sustainability.
Ensure a consistent supply of fresh produce, independent of seasonal changes and supply chain disruptions.
Freight Farms offers hotels and restaurants the tools to cultivate their own fresh produce on-site, guaranteeing unparalleled flavor and quality that surpass traditional supply chains.
By reducing environmental impact and offering a unique culinary delight, this approach enhances customer satisfaction and loyalty, setting the establishment apart from its rivals in a crowded market.
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The ability for us to use the Greenery to create an environment that is conducive for growing food in all seasons, especially in for a place like Kodiak, is huge. Now, while we can’t feed everyone on the island, we can certainly help provide many, many families with [food] access … something that can add nutritional value to what they’re putting on their table.
"If you're starting out, if you don't have an extensive background in agriculture, there's no easier way than getting into that hydroponic system to start out. It's super user-friendly and it's super easy, super consistent. There's always someone on the other end of the line to answer your call when something goes wrong."
"Our agriculture students have benefited greatly from the container farm. Being in an area with limited space for a greenhouse or garden; the container farm provides a place for students to build upon the foundations we set inside the classroom. Getting to see my students demonstrating their knowledge in the farm makes me one proud agriculture teacher."
"I want to be that resource for those chefs. 'Hey Hamilton, we've got a plate coming up,' or 'I've got a dish idea coming up and we're looking for this flavor profile or this texture or this shape, this color, this size.' That's where I'm feeling that I can provide this expertise to them. That all originates with having those conversations with them."