|Founder||Viraj Puri and Eric Haley|
|Press Contact||Camille Woodall, Isetta PR|
Gotham Greens is committed to growing fresh, flavorful leafy greens and herbs, along with a line of fresh salad dressings, dips and cooking sauces, through their network of regional greenhouses—each built to conserve vital resources by optimizing water and land and reducing transportation emissions.
By using hydroponic systems in 100% renewable energy-powered greenhouses, their farms use 95% less water and 97% less land than conventional farming. Gotham Green operates 600,000 square feet of hydroponic greenhouses across 9 facilities in New York City, Chicago, Providence, Denver, Baltimore and Northern California that deliver fresh produce and foods to grocery retailers, restaurants and food service providers.
The company, founded in 2009 by Viraj Puri and Eric Haley, is a pioneer of the sustainable farming movement and is dedicated to changing the way we produce, consume and think about our food system to build a better future for generations to come.
Gotham Greens' mission is to reimagine how and where fresh produce is grown. They strive to use fewer natural resources to grow delicious leafy greens and herbs that you can proudly serve at the center table accompanied by their line of fresh dressings, dips and sauces.
Viraj co-founded Gotham Greens over a decade ago. He has dedicated his career to nurturing the growth of the controlled environment agriculture sector and demonstrating the important role that urban agriculture plays in the longevity of our food system. Gotham Greens currently has 400+ employees, eight high-tech greenhouse facilities spanning 500,000 square feet across five U.S. states, more than $130 million in equity and debt financing to date. The company conserves 95% of water and 97% of land compared to traditional farming.
Before joining Gotham Greens as its Chief Greenhouse Officer in 2009, Jenn Frymark designed and operated greenhouses and indoor farming facilities around the world. She has extensive experience in greenhouse system design, plant nutrition, crop and pest management, sensors and controls, and staff training. Previously, Jenn worked at the Controlled Environment Agriculture Center and managed greenhouses in Antarctica providing fresh vegetables for U.S. research scientists. She also worked in the greenhouse at the Cuisinart Resort and Spa in Anguilla and designed and led operations of the Science Barge in New York City. Jenn received a master’s degree in plant sciences from the University of Arizona and a bachelor’s degree in plant biology from Arizona State University. She serves on the advisory board for the University of Arizona’s Controlled Environment Agriculture Center, as well as a member of the advisory board for Chicago High School for Agriculture Sciences (CHSAS).