Great for Restaurants, Banquets, Cafeterias, Bars, Corporate Campus Dining, Conventions, Hospitals, Assisted Living Centers, more.

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Bertram McDonald
5 years ago
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1 Food Service / Hospitality Division Totally self contained vertical indoor farms and gardens Minimum Maintenance, super reliable Portable can move anywhere, or be wall mounted Custom designs can be encased if required All FSMA and Health Dept. regulations supported Great for Restaurants, Banquets, Cafeterias, Bars, Corporate Campus Dining, Conventions, Hospitals, Assisted Living Centers, more. Living Wall of Genovese Basil

HERBICIDE FREE GMO FREE ALL NATURALLY GROWN ZERO TRANSPORT ULTIMATE

2 Advantages of our Vertical Indoor Gardens and Farms THE REAL LOCAL FARM TO TABLE DAILY HARVEST NUTRITIOUS AND AMAZING TASTE PESTICIDE AND HERBICIDE FREE GMO FREE ALL NATURALLY GROWN ZERO TRANSPORT ULTIMATE FOOD SAFETY ELIMINATE LOSS DUE TO SHRINKAGE CONSTANT OFF SEASON AVAILABILITY

Especially for Hospitality 80 Plant Mini Vertical Garden Full Size Restaurant 325 Plant Vertical Garden Imagine action stations with the farm to plate capability, there is nothing fresher!

3 Especially for Hospitality 80 Plant Mini Vertical Garden Full Size Restaurant 325 Plant Vertical Garden Imagine action stations with the farm to plate capability, there is nothing fresher! Grow produce to your upcoming convention, based on clients requests on nutrition, colors, logo s and flavor profiles Use as tremendous PR & Marketing material Picture Fresh Mint, Sage and Basil growing behind your bar that your guests can see! Custom blend grown for MGM chefs for live farm harvest for conference salads: Lemon Basil, Salanova, Mint, Arugula, Butter This is what Farm to Table was meant to be!

Hospitality Architectural Design Welcome Herb or Flower Garden at Hostess Stand Single or Back Drop Vertical Wall on your bar, with ready to use Lime Basil, Peppermint or Sage (many aromatics can be

4 Hospitality Architectural Design Welcome Herb or Flower Garden at Hostess Stand Single or Back Drop Vertical Wall on your bar, with ready to use Lime Basil, Peppermint or Sage (many aromatics can be grown) for your Bar Tender A living Herb or Flower Wall in your Lobby, Meeting Rooms, Executive Board Room or Pool Area Design a beautiful Herb Room for your Chefs Table in addition to a Wine Cellar Create spectacular wedding experiences

5 Hospitality Mini Vertical Farm Grows 1,300 plants at a time Easy to operate, Plug and Play 1,300 Plants in 4 aeroponic panels Fully self contained Minimum Labor Highly efficient produce output Grow and plan for your needs Only 40 Sq Ft operational space needed

6 Food Service / Hospitality Container Farm Model 6825 Farm capacity of 6,825 plant sites grown monthly or up to 18 turns per year. 18,000 to 20,000 lbs production per year is possible Turn Key farm operation, delivered ready to go! Grow a wide variety of leafy greens and herbs Minimum Maintenance Low labor to grow & harvest Fastest growing cycle in the industry All FSMA and Health Dept. regulations supported Minimum water usage No weather or location influences, year round use Container can be positioned in any space available

7 Food Service / Hospitality Container Farm Model 6825 Grow over 30,000 Basil plants at one time! Grow nearly 7,000 heads of leaf lettuce every 3 weeks

Food Service / Hospitality Large Vertical Indoor Farm Grow 50,000 plants or more A huge variety of planting options; samples are Micro Greens / Leafy Greens / Herbs Strawberries / Cherry Tomatoes /

8 Food Service / Hospitality Large Vertical Indoor Farm Grow 50,000 plants or more A huge variety of planting options; samples are Micro Greens / Leafy Greens / Herbs Strawberries / Cherry Tomatoes / Peppers Chefs can grow to a la carte menus as needed and harvest daily for du jour menus Grow to seasonal requirements all year Predictable & consistent lower cost Market Pricing Strong ROI investment pays back rapidly Can be designed as a guest experience, tours, retail & dining options 5,000 SF Vertical Farm grows over 130,000 plants each month, and over 500 trays of microgreens each month!

9 A Happy Chef Create menus all year long on the freshest, tastiest, most nutritious produce available. No weather or location challenges, always FRESH PRODUCE Great for the bottom line food cost, wayyyyy less costly then produce you re purchasing now. Grow as you need, harvest when its best, no travel time, straight from your dock or warehouse into your kitchen. Organically grown, pesticide free, herbicide free, GMO free. It s bloody DELICIOUS Georg Paulussen Global Director, Culinary Operations

Hail, Snow, Freezing, Hot, Drought, Floods Employee or Guest Theft;

10 Hospitality Farming INSIDE or OUTSIDE? Great to grow all your herbs, fruits and vegetables outside, but what happens if? Animal feces can easily be present Bugs attack and ruin your crop Rain, Hail, Snow, Freezing, Hot, Drought, Floods Employee or Guest Theft; Location challenges, at origin of your produce, natural disaster, civil unrest, strike; IFOA vertical farms are always productive, available, fresh, profitable, nutritious and TASTY

11 How To Contact Us: IFOA Corporate Office David Martin, CEO Phone: Headquarters and Showroom Las Vegas, Nevada USA Foodservice / Hospitality Division Sales and Support Duane Welch, Director of Hospitality Sales duane.welch@ifoamerica.com phone: Georg Paulussen, Global Director of Culinary Operations georgp@ifoamerica.com phone:

Do you know all the benefits of growing your own food?

Product Guide Do you know all the benefits of growing your own food? Eating locally has received a lot of publicity lately, but why should you care? Eating locally through growing your own might have obvious