News About Farming in Shipping Containers & Limited Indoor Spaces

NEW Y0RK - Harvesting Innovation: Stony Brook University Eats Introduces On-Campus Micro-Farm

SBU Eats has introduced a new micro-farm at East Side Dining. The “Cultivated Cabinet” brings a fresh and sustainable approach to dining at Stony Brook University.

This innovative initiative provides students with hyper-local produce grown just steps away from where it’s served. By integrating fresh greens and herbs into daily menus, the micro-farm enhances the dining experience while promoting environmental responsibility and food transparency.

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Babylon Micro-Farms Appoints Marc Oshima as New CEO to Scale the Business Globally

Babylon Micro-Farms, the leader for on-site indoor farming with over 300 micro-farms across 40 states and 5 countries, today announced the appointment of Marc Oshima as its new Chief Executive Officer, following an in-depth search process. 

“I am delighted to have been appointed CEO to lead Babylon Micro-Farms and build on the original vision of the founders Alexander Oleson and Graham Smith to simplify on-site indoor farming and provide more access to good food,” commented Marc Oshima. “

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Babylon Micro-Farms Grows Inventory With New, Lower-Cost Indoor Farming Product

A local indoor farming company is growing its inventory with the unveiling of a new product with a lower price tag. 

Scott’s Addition-headquartered Babylon Micro-Farms recently introduced its Galleri Lite Micro-Farm, a new iteration of its flagship Galleri Micro-Farm – an automated indoor vertical farm that the company introduced in late May 2022. 

Although it has the same dimensions, plant space and hardware as the original Galleri product, Galleri Lite has removed some technical complexity of the original and comes with a much lower price tag.

Differences include taking away the remote management features from the original Galleri Micro-Farm, which is used to grow food for consumption and is targeted at universities, corporate cafeterias and senior living facilities that want on-site greens options for their menus.

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UVA Alums’ ‘Micro Farm’ Has Darden School Seeing Greens

It’s a farm inside a kitchen.

Carl Lasley harvested basil plants, using scissors to carefully snip the aromatic herb, trimming some and completely harvesting others. The lush, richly green plants were grown in hydroponic trays in a corner of the food serving area at the University of Virginia’s Darden School of Business.

Lasley, food and beverage director at the Darden School for the FLIK Hospitality Group, which operates Darden Dining, harvested the basil from an idea that sprouted at the University and has now returned as a realized product. 

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