Urban farming network provides sustainable food to CBD

Greenspace is transforming how hotels and businesses approach food, sustainability and ESG with the launch of a sustainable commercial urban macrofarm in Brisbane.

The company has delivered a commercial integration of its centralised macrofarm in the Amora Hotel Brisbane, embedding food production directly into the hotel environment. The expansion for Greenspace follows successful macrofarm networks in both Sydney and Melbourne.

Greenspace’s urban farming model is designed to bring food production right next door to where it is consumed. Macrofarms are designed to transform underutilised urban spaces into optimised hydroponic farms which grow diverse produce year-round in indoor environments.

The ready-to-harvest produce is then distributed locally to smaller microfarms (hydroponic cabinets) that are located within hotels, workplaces, restaurants and retail environments, where it remains living and until harvested based on demand.

The microfarm redefines how organisations approach food, sustainability and ESG. It enables hotels like the Amora Hotel Brisbane to grow, maintain and harvest living produce like micro greens, herbs, lettuces and Australian natives onsite. It delivers living produce directly in the dining room, where chefs can harvest ingredients on demand in front of their diners, often moments before being served.

“We’re moving beyond sustainability as a concept and into something you can see, touch and taste,” said Peter Fox, founder and CEO of Greenspace.

“We’re shifting from a framework where buildings simply consume resources, to one where they actively produce them as well. It’s a model that makes both commercial and environmental sense for some of our customers like Amora, Sofitel, the Greenbank SC and W hotel.

“By embedding networked food production into a community, we’re reducing supply chain reliance and food miles, while improving nutrition, consistency and quality for that urban environment.”

John Bristowe, General Manager at Amora Hotel Brisbane, said the Greenspace Urban farm is reshaping how the hotel approaches both sustainability and food operations.

“Sustainability is an important part of our hotel’s ongoing journey, and working alongside Greenspace allows us to further embrace ideas that are practical, purposeful and aligned with the future of hospitality. This collaboration is a wonderful example of how businesses can work together to create something meaningful for guests, visitors and the wider Brisbane community.”

Greenspace’s measurable impact includes:

• Hyper-local supply
  Produce grown and harvested onsite, reducing food miles and transport emissions
   
• Resource efficiency
  Uses up to 95% less water than traditional farming methods
   
• Higher yield
  Produces at least four times more produce within the same footprint
   
• Year-round reliability
  Indoor farming enables consistent supply regardless of weather conditions
   
• Low waste model
  Living produce harvested on demand reduces spoilage and packaging waste
   
• Chemical-free growing
  No sprays or chemical pesticides used
   

The Brisbane expansion builds on Greenspace’s Sydney CBD macrofarm launched in 2021, which also includes a dedicated edible flower farm, followed by a second macrofarm in Melbourne’s Southbank.

Greenspace’s microfarm network is now embedded within hotels, workplaces and event venues across the country, including Hyatt Regency Sydney, Sheraton Grand Sydney Hyde Park, Park Hyatt Melbourne, Langham Melbourne and Swissotel Sydney.

Image caption: Peter Fox, founder and CEO of Greenspace in the macrofarm. Image: Supplied.