Did you know that most grocery store basil is grown and harvested abroad, requiring weeks of transit and multiple processing points? Town to Table’s hydroponic farms and retail partners are located in the Greater Boston area, so our basil never travels more than 30 miles to reach store shelves. Many times, our customers enjoy it within a day or two of harvest.
From the repurposed shipping containers that house our farms, to our incredibly low-impact growing technology that uses up to 95% less water compared to traditional farming methods, sustainability is naturally built-in to our business. We use recyclable packaging, and are always looking for innovative ways to lower our impact on the planet and local community.
Most store-bought basil travels thousands of miles in refrigerated trucks to reach your local grocer, so it’s no wonder it wilts and blackens quickly. Our hyper-local supply chain all but guarantees you’ll be able to enjoy your Town to Table basil longer than anything else you can find at the grocery store.
Our experienced growers seed, harvest, and package every basil plant by hand, giving us full transparency into its journey from seed to shelf. We source our seeds from one of the region’s most well-respected growers, and keep close tabs on each harvested batch, so we can identify and remove any tainted product from the supply chain if needed.
To provide equitable access to innovative technology and fresh, locally grown food.
We offer community and private tours shoot us an email if interested!
"In both his work leading Clark University’s "urban agriculture" initiative and in collaborating with our own hydroponic gardening efforts at Seven Hills Foundation, Jack demonstrated an uncanny commitment to social innovation within the sustainable food sector. Jack’s “ Town to Table” social business is poised to assume a leading role in the field of sustainable community development through local collaboration, partnership and solutions."
Dr. David A. Jordan, President, Seven Hills Foundation; Global social entrepreneur; and Social Entrepreneur-In-Residence at Clark University.
"Jack's experience, know-how and commitment for his work serves as the foundation for innovative solutions in the local food landscape. Town to Table is at the forefront of local food models designed to keep our communities healthy and connected."
Ashley Stanley, Founder / Executive Director Lovin' Spoonfuls
"Jack was a key contributor and driver to our overall success and awareness with our sustainability platform in dining. His leadership in our Freight Farm provided the Clark University community with delicious greens on an ongoing basis and effectively communicated our program to engage more students, staff and Worcester community members."
Michael Newmark, Clark University Director of Dining Services
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Providing access to technology and local food