In August 2016, Meyers USA (of Noma repute) approached us with a novel concept to turn the biowaste from their NYC projects (Great Northern, Agern, Meyers Bageri) into consumable produce for the patrons of their restaurants. Specifically, we began growing King Oyster mushrooms on their spent coffee grounds.
Waste > Substrate > Mushrooms > Mouths!
An upcycled shipping container outfitted with 5 of the latest versions of our Minifarms.
Converted to supply a 1/4 mile radius with the freshest produce possible, the Produce Hub provides restaurants/stores and more with a steady supply of gourmet mushrooms.
Our first customer, Bun-Ker the "best Pho-king Vietnamese Food" in Brooklyn, will utilize two Smallhold Minifarms to supply a 75 seat restaurant and bar, market stall and storefront with the freshest mushrooms in New York City.
Built entirely out of reclaimed shipping containers welded together, the Smallhold Lab serves as our central headquarters and distribution center, providing New York City with our subscription produce daily. It also serves as a manufacturing facility for our Minifarms and R&D center for new projects.