Most produce found in Turks & Caicos is imported — and extremely expensive. The chefs at Seven Stars Resort & Spa are changing that with ultra-high-quality produce grown right at the resort. We speak with Robin Janse, Director of Food and Beverage, and Executive Chef Edwin Gallardo from Seven Stars about their operation growing in a Freight Farm at an island resort.

Hear from Ryan McGann, the entrepreneur behind Cubic Acres Farm and the owner of not one, not two, but three Freight Farms! Ryan explains why he got three container farms and the operations behind his business. Don’t miss the valuable insight he shares into his success in forming partnerships with chefs or his strategies for building the business in a way that made the numbers work.

Hear how Thomas Smitherman and Aaron Dreilinger transitioned from successful careers in the restaurant industry into equally successful careers in hydroponic farming! Our webinar covers the delicate business of deciding what to grow for picky chefs, how the process of scaling creates opportunities to give back to the community, and just how their Miami-based business grew to six farms in just two years.

Located in Montgomery, Alabama, Owner Jud Blount and Executive Chef Eric Rivera of MGM Greens quickly saw the value in owning and operating two container farms for their hospitality group and local community. Together they explain how they are able to experiment with different crops to incorporate into their menu.