{"id":11091,"date":"2025-03-19T13:20:13","date_gmt":"2025-03-19T17:20:13","guid":{"rendered":"https:\/\/babylonmicrofarms.com\/?p=11091"},"modified":"2025-03-19T14:51:04","modified_gmt":"2025-03-19T18:51:04","slug":"foodtech500_2025","status":"publish","type":"post","link":"https:\/\/babylonmicrofarms.com\/foodtech500_2025\/","title":{"rendered":"Babylon Micro-Farms Recognized in This Year\u2019s FoodTech 500, Ranking #34"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n

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Richmond, Virginia, March 19, 2025,<\/b><\/p>\n

We\u2019re excited to share that we\u2019ve earned the 34th spot in this year\u2019s FoodTech500 ranking, the world\u2019s leading list of innovators at the intersection of food, technology, and sustainability! Selected from over 1,420 applicants across 70+ countries, we\u2019re honored to be recognized for our commitment to transforming the food system. A big thank you to Forward Fooding for this recognition!<\/p>\n

\"Food<\/a>Click below to download the official 2024 FoodTech 500<\/a> list!\ud83d\udc47
https:\/\/download.forwardfooding.com\/en\/the-official-2024-foodtech-500-white-paper<\/a><\/p>\n

About Babylon Micro-Farms<\/b><\/p>\n

Based in Richmond, Virginia for both its headquarters and manufacturing, Babylon Micro-Farms has been leading the way since 2017 for on-site indoor farming and empowering communities to connect with their food and make healthier choices. Its patented hydroponic growing technology and proprietary BabylonIQ software platform can remotely manage its network of modular vertical farming systems to deliver consistently fresh, nutritious and delicious produce all year-round. Recognized by Time as one of \u201cAmerica\u2019s Top Green Tech Companies\u201d, Babylon Micro-Farms is committed to growing sustainably with a fraction of the water and no pesticides vs. traditional field farming. Babylon Micro-Farms can be found worldwide at major partners like American Airlines, Green Bronx Machine, Intuit Dome, JW Marriott, LinkedIn, Mayo Clinic, MSC Cruises, SAP, United States Olympic and Paralympic Committee, University of Virginia, and World Bank.<\/span><\/p>\n

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Company Contact Information<\/b><\/p>\n

Marc Oshima, CEO<\/span><\/p>\n

Babylon Micro-Farms<\/span><\/p>\n

Marc.Oshima@BabylonMicroFarms.com<\/span><\/p>\n

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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

We’re excited to share that Babylon Micro-farms has been ranked 34th in this year’s @ForwardFooding FoodTech 500 list! <\/p>\n","protected":false},"author":9,"featured_media":11096,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\"\"<\/a>\r\n\r\n\u00a0\r\n\r\n\u00a0\r\n\r\nBy Matt Kelly, mkelly@virginia.edu on December 10, 2024<\/strong>\r\n

I<\/span>t\u2019s a farm inside a kitchen.<\/p>\r\n

Carl Lasley harvested basil plants, using scissors to carefully snip the aromatic herb, trimming some and completely harvesting others. The lush, richly green plants were grown in hydroponic trays in a corner of the food serving area at the University of Virginia\u2019s Darden School of Business.<\/p>\r\nLasley, food and beverage director at the Darden School for the FLIK Hospitality Group, which operates Darden Dining, harvested the basil from an idea that sprouted at the University and has now returned as a realized product.\r\n\r\nWhile undergraduate students, Class of 2017 School of Engineering and Applied Science graduates Alexander Olesen and Graham Smith developed Babylon Micro-Farms, an indoor hydroponic growing system for greens and herbs. After graduating, they refined their business idea in the Darden School\u2019s Batten Institute for Entrepreneurship, Innovation and Technology\u2019s summer incubator, before firmly establishing and growing their business in Richmond.\r\n\r\nNow Darden has installed its own Babylon Micro-Farm.\r\n\r\nErected in a niche of the dining hall, the unit that stands just over 6 feet tall and 5 feet wide is a talking point of sustainability at the Darden School. Babylon field technicians Ramsey Coles and Jarmel Akine installed the unit in September, working with UVA Facilities Management personnel. The metal-and-glass micro-farm is clearly visible to Darden School students.\r\n\r\nBabylon controls the hydroponic mini-farms remotely, with the nutrients, irrigation, water pH and other variables, as well as the mini-climate, all monitored and adjusted from a computer.\r\n\r\n[caption id=\"attachment_10608\" align=\"aligncenter\" width=\"2000\"]\"A A Babylon Mini-Farm, developed by two UVA graduates, allows greens and herbs to be grown in the kitchen. (Photo by Matt Riley, University Communications)[\/caption]\r\n\r\n\u201cWe like to say that all of the people running one of our farms are not farmers,\u201d Olesen said. \u201cWe are helping people grow food who really don\u2019t have the time or the bandwidth to take up farming and learn the know-how behind it. That\u2019s the remote management piece.\u201d \u201cIt\u2019s a great representation of putting innovative ideas into action and being able to reward those students for that innovative thinking,\u201d said Rebecca Duff, director of thought leadership for the Batten Institute. \u201cIt provides an opportunity for Darden to showcase to current students things that we\u2019re trying to do to be more sustainable.\u201d\r\n\r\n[caption id=\"attachment_10606\" align=\"aligncenter\" width=\"2000\"]\"Carl Carl Lasley, left, places basil starts into the hydroponic trays in the Babylon Mini-Farm in a corner of the Abbott Dining Hall. The basil plants then grow in a carefully controlled hydroponic mixture. (Photos by Matt Riley, University Communications)[\/caption]\r\n\r\nInitially, Lasley planted basil in several of the trays. Once they were established, he started parsley and oregano to fill out the array. \u201cWe are harvesting from around 40 plants,\u201d Lasley said \u201cWe will incorporate this basil into a vinaigrette and a chicken salad to be sold in our salad bar.\u201d Once the parsley and oregano are harvested, Lasley plans to plant microgreens to use for garnish on his catering and hot line. After that, the farm will lie dormant until after the winter break. Olesen said the company sells about 40 different crop varieties for its vertical farms, from salads to culinary herbs to microgreens or flowers, all with different yields and different uses. His company has about 260 active customers in Korea, Europe and North America. \u201cA big part of our work now, actually, is something that we didn\u2019t really see at the beginning,\u201d Olesen said. \u201cGrowing the food is really half the battle. The other half is teaching people what to do with it. And there\u2019s a real appetite for chefs and educators to grow their own food, and there are a lot of things you can do with that.\u201d\r\n\r\n[caption id=\"attachment_10604\" align=\"aligncenter\" width=\"2000\"]\"A A meal using the basil grown in mini-farm The harvested basil was used in a chicken salad sold in the Abbott Dining Hall salad bar. (Photo by Matt Riley, University Communications)[\/caption]\r\n\r\nCharlottesville native Lasley, who has operated several restaurants and has been with FLIK for two years, is not short on ideas. \u201cSustainability and wholesome cooking is 100% ingrained in the ethos of FLIK, which matches my personal sensibilities,\u201d he said. \u201cI grew up either directly working with farmers or working for properties that had livestock and farms directly on the property where we would literally harvest the beans, go in the kitchen and cook them and serve them that night \u2013 where they would never even see refrigeration.\u201d Lasley, whose operation feeds between 300 and 400 people a day, may expand Babylon\u2019s offerings in the future.\r\n\r\n\u201cWe do have some events throughout the year that we might want some microgreens or specialty goods, and for that we can plan ahead,\u201d Lasley said. \u201cBut until then, I think we\u2019re going to be using the one unit that we\u2019ve ordered for herbs for the majority of its lifespan.\u201d\r\n\r\nAt the other end of the food cycle, the Darden School composts much of its food waste and partners with FLIK Hospitality Group to reduce waste.\r\n\r\nThe compost is sent to Black Bear Composting, which makes a cubic yard, or about 1,100 pounds, of the finished compost available to the Darden School each year for use in its gardens. The school is also committed to having 50% of the food it serves produced sustainably by 2030.\r\n\r\n\u201cThis is a step in that direction,\u201d Duff said.\r\n\r\n\u00a0\r\n

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