Clean food, grown responsibly
why it matters
In much of the world, sustainability is a conversation about carbon. In Vietnam it also has to be a conversation about what is actually on the leaf. Pesticide residue in everyday vegetables is not a rumour here — it is the ordinary condition of the food supply, and it is one of the reasons this farm exists.
We cannot change how the whole country grows food. We can build one farm where every tray is accountable for how it was grown — a controlled environment, traceable to its seed lot and its cut date — so what reaches the plate is clean and safe, backed by how the place is built rather than by a promise.
our commitments
A short crop cycle in a controlled indoor environment keeps growing conditions clean from seed to cut, so what reaches the plate is safe to eat — an engineering decision, not a sacrifice.
Growing under cover, on trays, with measured irrigation means we use a fraction of the water that open-field production needs for the same weight of produce. Runoff is captured rather than lost into the ground.
We grow on coconut coir — a by-product of Vietnam's own coconut industry — and on natural fibre matting. Spent media goes to compost instead of landfill.
We grow close to the kitchens we supply. Micro herbs and edible flowers are routinely air-freighted into this region; ours travel a few hours by road, which is better for the climate and much better for the product.
Living trays remove single-use packaging entirely. Where a punnet is needed we are moving to recycled and recyclable materials, and we take our own crates back and reuse them.
Because we cut against confirmed orders rather than growing to stock, very little of what we sow is thrown away. What does not go out is composted on site.
The seed, trays and growing media in our store are the ones on our own benches. We do not stock something we would not sow, which keeps the shop honest and means the growing advice comes from our own trays rather than a supplier's leaflet.
Controlling light, temperature, humidity and water is what keeps the crop clean — and produces the same quality in the rainy season as in the dry one.
from seed to kitchen
Sourced from suppliers we have vetted, stored cool and dry, and logged by lot so any tray can be traced back to the batch it came from.
Sown at a measured density onto clean coir. Density is recorded per crop — it is the single biggest driver of yield and of mould risk.
Kept dark, warm and humid for the first days. No light until the seed leaves are ready for it.
Onto the racks under controlled light. Hours, temperature and humidity are set per variety and logged for every cycle.
Cut against confirmed orders, on the day of delivery, with sanitised tools onto clean surfaces.
Packed cool and moved to the kitchen within hours. Living trays go out uncut so the chef harvests them.
what we are still working on
Indoor growing trades one problem for another: it uses less water, but it uses electricity for light and climate control. We are honest about that. Reducing energy per tray — better fixtures, tighter light schedules and, in time, solar on our own roof — is the biggest open item on our list.
We are also still working on packaging. Living trays are the right answer, but not every customer can take them, and the punnets that fill the gap are not yet where we want them to be.
We would rather tell you this than publish a page that claims everything is already solved.
Everything we learn here goes into what we sell. The seed, trays and growing media on our own benches are the ones in our store, and we will tell any grower which light we run them under — so someone starting out begins from what we have already tested, not from their first mistake.
Ask the farm
Ask anything about how we grow, what we sell, or how to grow it yourself. Answers come from this site — for an order or a delivery day, call us.
Answered from this website by a machine. If it matters, check with us.