Living Salad Bar

Client: Queens Sustainability Lab

Commercial salad growers must operate at scale, stripping whole plants to truck around the country. In contrast, a typical salad plate or sandwich may only require a few leaves, beans or fruit from a plant that can keep growing. Your client has the components for a vertical garden, but wants to manage this in the most versatile and efficient way possible, using soil and water sensors together machine vision to identify every optimal picking point.