Farmer harvests root vegetables in a field, putting them in a basket.

Farm to Fork

Health and food equity starts with fresh and nutritious foods. There are three components to this program.

Raised Gardens: We grow fresh produce and fruit in raised gardens throughout the property that our customers can pick when they visit. 

Local Purchases: We curate fresh produce and proteins from local farmers, BIPOC farmers, and woman-owned or run farms. Additionally, this engagement with farmers leverages resources to improve the vitality and sustainability of local agriculture. 

Farm Incubator: We are researching farmland to purchase or lease to grow our food and engage future farmers through workforce or intern opportunities. Traditional gardening and greenhouses for urban and vertical farming will provide food and sustainability for our operations to ensure fresh produce is available year-round to our customers.