Edible Beats Restaurant Group Announces Hydroponic BeatBox Farms At Vital Root

Denver, CO - Edible Beats, the 100% Employee-Owned Denver-based restaurant group founded by Chef Justin Cucci, has announced the installation of a Hydroponic FarmBox by Colorado-based FarmBox Foods in the backyard of their plant-based Denver staple, Vital Root. Coined BeatBox Farms, the hydroponic farm fits perfectly into the Edible Beats family, where a love of music and sustainability are at the forefront of every initiative. This specific initiative is a step towards providing all of their restaurants, including Root Down, Vital Root, Linger, El Five and Ophelia’s with their own homegrown fresh produce, adding to their over 50% locally sourced ingredients within Colorado. Embedded in the fabric of Edible Beats restaurants are their commitment to sustainability and waste reduction. From 100% wind-powered buildings, to compostable storage bags and gloves, BeatBox Farms is another step towards reducing packaging waste and lowering their carbon footprint, as it eliminates the shipping of the produce.

Within the 320-square-foot Vertical Hydroponic Farm (VHF), plants will go from seed to harvest and can yield the equivalent of up to 2.5 acres of farmland annually, with the capability to grow 7,800 plants at once. Expecting to harvest 120 lbs of veggies and greens weekly, they will  be growing a variety of produce: Red Russian Kale, Runaway Arugula, Tat Soi, Hon Soi, Wasabina Mustard Greens, Scarlet Frills Purple Mustard Greens, Watercress, Basil, Cilantro and Dill. And by filtering and recycling water, BeatBox Farms uses 99% less water than traditional farms, and is committed to being pesticide-free,  insecticide-free and fertilizer-free. All factors that allow Edible Beats to avoid groundwater contamination. 

At the helm, Edible Beats FarmBox Cultivator and AgriCULTURist, Cori Hunthas had a rich history in the culinary and farming world. After working in Central Illinois to start the first Farm/Restaurant collaboration, Epiphany Farms, Cori says, “I have witnessed the better path first hand. Now I strive to help spread the word of this better path and align myself with likeminded people and groups. That led me to Edible Beats, who have been on the frontlines of this concept in Denver since the conception of Root Down.” With this kind of local farming, the self contained vertical hydroponic grow system produces 10x more volume year round then the equivalent size of a traditional farm, with a daily consumption of roughly $20 in energy, and only 4 gallons of water per day. Cori shares, “Together we are attempting yet again to break as many molds as possible, pick up the pieces and build a better future.”

As a leader in farm-to-table dining, Chef/Founder Justin Cucci has pioneered a culture of sustainability over the years with practices that go well beyond the kitchen. “I really wanted to have a sustainable culture for the employees,” explained Cucci to Westword (read here). This year, Edible beats joined a small handful of restaurants in the country, implementing a pioneering, self-funded 100% Employee Stock Ownership Plan. Rarely seen in the restaurant industry, his 350+ Edible Beats employees will all share in the long-term financial worth of the company, which Cucci calls “the quintessential win-win.”

ABOUT JUSTIN CUCCI & EDIBLE BEATS

Innovative Chef and Restaurateur Justin Cucci is a born and raised Manhattanite, cut from the cloth of a family of restaurateurs. After dropping out of college to run his family restaurant, NYC’s renowned Waverly Inn, Justin Cucci spent the next 20 years immersed in the restaurant industry. In 2008 Chef Cucci moved West to Denver in search of a more authentic culinary voice for himself. Since then he has opened six restaurants and venues under his Edible Beats restaurant group, all focused on serving local, seasonal, sustainable, and vegetable forward cuisine. Joining only a small handful of restaurants in the entire country, Justin recently implemented a self funded, 100% Employee Stock Ownership Plan for all his staff, a benefit that gives Edible Beats employees an ownership stake in the business. He is also the author of The Edible Beat cookbook featuring 60 deliciously globally inspired recipes, along with other cookbooks in the works. Chef Justin Cucci has been featured on CBS The Dish, The Untitled Action Bronson Show, Haylie Duff’s Haylie’s America (Food Network), The Travel Channel’s Food Paradise,and more.

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ABOUT FARMBOX FOODS

Born and built in Colorado, FarmBox Foods strives to bring food security, safety, and sustainability to communities in need around the world. We strive to change the way the world farms by connecting communities to sustainably sourced, locally grown food, year-round. With a focus on producing environmentally conscious and future-oriented food systems, we seek to end food inequality with our innovative and eco-friendly farms. As resources dwindle and populations grow, the need for eco-friendly, sustainable farming solutions is at an all-time high. We are crafting alternatives to centralized food systems with our high-yield, low-carbon-footprint container farms. Our cutting-edge farm designs promote easy operation and maintenance while reducing the risk of food-borne illnesses. Not only can our farms be equipped with solar technology to allow the farm to operate off-grid, but our innovative hydroponic watering systems use 99% less water than traditional farms and do not contribute to groundwater pollution. Learn more from their segment on Good Morning America and ABC News.

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For more information on Edible Beats, please contact Shore Fire Media:

Rebecca Shapiro (rshapiro@shorefire.com)

Grace Fleisher (gfleisher@shorefire.com) 

MC Miskell (mcmiskell@shorefire.com)