What's everyone else saying?
"Geert is an incredibly humble and intelligent guy, building one of the more interesting local startups that I’ve come across. The trajectory for an infrastructure-based startup in the agriculture space is not as rapid as your typical software startup, but I have a strong belief that Geert is laying down the groundwork for a paradigm shift in agriculture."—Jordan Michaelidis, host of Uncommon Podcast by Neuralle
A new Melbourne-based start-up, Farmwall, has started building vertical, edible farms that grow fresh produce inside some of Melbourne’s iconic cafes and restaurants, as part of a mission to transform cities into food-producing ecosystems.
We meet the team bringing farm freshness to Melbourne eateries — without the need for a paddock. The mission? Reduce “food miles”, waste and packaging while bringing food production closer to where the food is eaten. The solution? Small-scale “farms” inside the very cafes and eateries that will use their produce.
It's a plan so cunning you could put a tail on it and call it a fox. Geert Hendrix, Serena Lee and Dr Wilson Lennard, from Alphington-based start-up Farmwall, have devised a small-scale indoor farm for restaurants and cafes that allows chefs to grow and harvest their own herbs and microgreens in a space the size of a bookcase.
Aiming to promote the sustainability of food wastage while tending to the strain felt by agricultural industries to feed a growing nation is Melbourne-based startup Farmwall. Through a monthly subscription service, Farmwall wants to supply cafes and restaurants with a vertical farm which can be used to grow fresh herbs and microgreens.
There’s an innovative new take on urban farming afoot. Farmwall is a Melbourne-based startup that is focused on creating vertical, edible farms that bloom within the walls of the city’s cafes and restaurants.
Farmwall is a startup that is producing edible, vertical, urban gardens that means restaurants can sustainably farm their fresh herbs and micro greens onsite. “Growing foods in close proximity to where they’ll be used reduces travel, unnecessary packaging and food waste while increasing the taste and quality of the plant.”
In the countdown to our Two Feet Showcase, we are profiling some of the teams we’ve been working with over the last six months. First up is Farmwall – they are transforming our cities into food-growing ecosystems.
Picture a small-scale, vertical, edible garden that grows herbs and microgreens in urban cafés. It’s environmentally-conscious, sustainable, visually appealing—and it’s being turned into a reality right now by Farmwall at the Melbourne Innovation Centre in Alphington.
Geert Hendrix, Serena Lee, and Wilson Lennard - who are working to build cities that sustainably feed our planet. They shared with us their vision, and how they are shaking up Melbourne’s food scene by creating vertical, edible Farmwalls right INSIDE some of Melbourne’s top cafes and restaurants.