2017 was only our second year of operations, and it turned out to be more exciting than ever.

We moved into a new space, started serving new customers, hired staff, kicked off a fundraise and more.

As a company changing the way farming will be done in the future, we measure everything - from detailed growing recipes for each of our crops, to managing the conditions on our farm. So it's only fitting that we show you our year by the numbers. Let's begin!

Every item on a chef's order is a "Line Item" that can come from one or more batches we plant. Each day of deliveries, we harvest and pack chefs' orders based on these line items. Everything is cut and delivered same day - no cold storage or overnight shipping.

The growth over 2017 has been impressive - we harvested around 10x the line items in December 2017 compared to December 2016. As our Tribeca farm fills out and gets busier this number will increase further. All this activity is managed with our farm software.

We're well aware that growing great ingredients is just one part of creating amazing dishes.

So we're constantly in awe of our chef customers who go above and beyond every single day to serve up creative, delicious food to a demanding New York public. It's been our privilege this year to start working with even more great restaurants in Manhattan and Brooklyn, many of whom have been honored with Michelin stars and other accolades.

We look forward to more successes for our customers in 2018 - and we hope you have the pleasure of dining with them!

Unlike most farms, everything at Farm.One is grown to order. This means chefs get exactly the product they want, from the variety down to the leaf size. Every instance of a crop planted on a particular day for a specific customer is a "batch".

This might be a little tray of Micro "Miz America" Mizuna, or a huge raft of Purple Amethyst Basil that will fulfill many orders.

Managing batches on the farm is like continual game of 3D Tetris, which is where our software comes in and shows our Farm Hands where to place batches so they grow best, and for organized grouping by crop type.

We built our new farm in Tribeca this year. Given the amount of work this entailed, maybe we should make this metric about the hundreds of meters of cabling or dozens of hours swearing at zip-tied light modules.

But no! It's about building the model for future farms using under-used spaces in urban areas. It's about coming up with new ways to make hydroponic vertical farms work in small spaces.

It's about an amazing partnership with our friends at Atera, who delight guests every week with inventive new dishes.

It's about the future of farming.

The great advantage of having an indoor farm in the middle of the city is that you can deliver in almost any weather. We don't get disrupted by airports closing or impassable roads for trucks. We deliver Monday to Friday, and in 2018 will be adding Saturdays too.

All our deliveries are by bike and subway, so they're friendly, peaceful and zero emissions!

We deliver to most customers in re-usable packaging, which limits waste. Since we drop off directly, and deliver within a couple of hours of harvest, we also avoid having to use huge boxes of wasteful and polluting disposable insulation material.

Our estimate for 2017 is that we saved hundreds of pounds of packaging waste by using these methods. 

As new entrants to the farming world, we learn more and more every day. One of the most uncomfortable facts about the world of agriculture is the extent to which pesticides are used.

If you look around your kitchen, the vast majority of the products you consume have a wide, long-lasting footprint of pesticide use that affects not just what you eat, but the workers, the flora and fauna, and the people living around the farms they are grown on.

Even Organic produce allows some pesticide use. Even the flowers you buy from the florist are normally drenched in pesticides - far more than those used on produce for consumption.

So as time goes on we are more and more determined to continue our practice of zero pesticide use - instead using a variety of beneficial insects to control pest populations on our farms. This is safer for you, it's safer for our workers, and safer for the world around us.

Finally, a huge "thank you!" to everyone who supported us during the year, from our customers to our partners to our investors, supportive friends, amazing suppliers, and our hardworking staff.

We couldn't have done it without you.

We've made dozens of great new friends over the past twelve months that we are excited to start working with in 2018.

Among other things, we have a book coming out, plans to launch in a new city, new people coming on board, new products we are growing, and new customers to work with. Stay with us!

We wish you a brilliant start to the year.


- The team at Farm.One