Microgreens are a relatively new category of produce highly desired by chefs for their flavor, appearance, and nutrition, and therefore command a premium price versus their adult counterparts. The market is $1.6Bn (10.6% CAGR) even though crops have a relatively short shelf life (14 to 17 days after harvest). Grateful Greens will overcome the short shelf life and thus, scalability bottlenecks of legacy farming operations with its innovative hub & spoke distribution model.
Through tech-enabled vertical farming containers located near demand centers and the opportunistic acquisitions of regional operations for rapid market entry, Grateful Greens is growing quickly and is poised to deliver farm-to-table microgreens at a national scale.
We are also working to process our microgreens into consumer-ready freeze-dried products and distribute them online as healthy drinks. Finally, we also working to juice our microgreens for use in beauty and cosmetic products, thus taking advantage of their substantial antioxidants, nourishing minerals, and vitamins. Prototypes of container farms, freeze-dried powder packs, and soap, are already available.
- Founder-funded $0 to $1M revenue run rate in <3 years.
- A scalable network of containerized farms will be placed at mutually beneficial tenant locations (such as food distributors, grocery stores, and universities).
- The market is amenable to rapid expansion through opportunistic acquisitions of fragmented regional microgreen producers. For example, when Boston Microgreens was acquired in ‘22, Grateful Greens instantly gained distribution to nearly all high-end restaurants in greater Boston.
- Founder and CEO Tom Smith is an experienced VC-backed operator (J. Makowski Co., Ogin Energy, Omega Opticle) and a Harvard MBA.
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