Microgreens In(side) Memphis <=> Local Restaurant Co-Op
Taylor found Emma growing veggies in the Sweet Grass parking lot. The founder of YoLo and other restaurants, Taylor was frustrated with the price and availability of local produce in Memphis. Emma was doing something about it.
They teamed up and hatched a plan to create a restaurant cooperative complete with a buying consortium, proprietary farm and of course, annual bonfires. In speaking with restaurant owners and chefs they discovered Microgreens. A hot new culinary trend, these sexy little plants were lusted after by local chefs and foodies, but practically unavailable due to the cost of transport from California.
So the dream began. LED lights and hydroponics properly aligned in an abandoned liquor store on Broad Ave. would enable Green Girl Produce to grow microgreens of a quality unrivaled year-round, with a yield and cash flow exceeding comparable cultivation more illicit. A viable and profitable business on it's own, their indoor microgreen farm would not only propel Memphis to the forefront of emerging science, but would provide the seed money for their goal of the restaurant co-op.
The funding we seek in this campaign will provide the equipment to build a functional prototype of the larger vertical system we need to supply Memphis demand for microgreens. We will use this model to build investor momentum for the larger project, demonstrating proof of concept and beginning to develop our sales and distribution network.
With the cooperation of the Touliatos family we'll install the prototype on the Broad Ave. site of the future vertical farm. The space will be open to investors to see and taste the product of our efforts.
To fund this project is to propel Memphis toward three huge firsts: indoor vertical farming, microgreen production, and a restaurant cooperative. The combination of these concepts will help safeguard the local Memphis restaurant scene as a hotbed of innovation, profitable against the increasing threat posed by national chains with their massive economies of scale. This project will help ensure Memphis remains a foodie paradise.
Taylor Berger & Emma Self