The Super Micro Greens Co., a year-round micro-farm, produces vegetables and herbs out of the Stutz Building using a bioponic system that doesn’t require soil. “I was looking for the most nutritious food I could grow quickly and safely,” says cofounder Ian Mott, who launched the company, along with executive chef Rami Lazarus, after researching sustainable farming methods. The list of restaurants harvesting produce from the company includes Bluebeard, Public Greens, and SoBro Cafe.
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