Grown where it is served.Ingredients you used to import.
An Urban Ponics food ecosystem on your property grows the herbs, edible flowers, leaves and specialty vegetables that are expensive, hard to import or never arrive fresh — harvested minutes before service, all year round. Grown without pesticides on NACAR, our own plant nutrition; nobody else grows like this.
Dutch
design & engineering
EU
manufactured
23
reference projects
NACAR
proprietary biostimulant
Turnkey
design · build · operate · train
Kitchen, procurement, operations, sustainability, management
Six reasons a property grows its own
No more importing
Herbs, leaves and specialty produce grown steps from the kitchen. No air freight, no customs, no “out of stock” on a Friday.
Sustainable, visibly
95% of the water recirculates. No soil, no run-off, no pesticides. A sustainability story your guests can walk through.
Taste chefs notice
NACAR, our natural plant nutrition, grows produce with the flavour and shelf life of a good garden — without pesticides.
Learn moreIt changes what you buy
Purchase price, freight and spoilage come off the order for the produce you grow yourself. We build the figures on your own invoices.
Learn moreIt grows what you want
The crop plan is built from your own menu, not from a standard list. We confirm the assortment before we build.
Learn moreAssistance, permanently
We train your team, monitor remotely and stay on call. You never operate a farm alone.
Reference projects
Grown on five continents.
- 23
- projects
- 11
- countries
- 5
- continents
- 699
- Grow Pods in the ground
What makes it different
Water that comes back. Nutrition that plants recognise.
95% of the water is recirculated
In soil, most of the water you pour disappears — into the ground, into the air. In our system the water runs in a closed loop: the plants take what they need and the rest comes back to the tank. About 5 litres per plant, compared with 100–150 litres for the same plant grown in a field.
NACAR is the reason it tastes like this
NACAR is our own plant nutrition, made from natural extracts rather than synthetic fertiliser. Plants fed with it grow stronger roots, resist stress and disease on their own — so no pesticides — and develop the flavour and aroma a chef expects from a good garden. It is also why one ecosystem can grow 50+ different crops side by side.
Nobody else grows with it.
More than hydroponics
One hybrid system, five stages
Conventional hydroponics grows one kind of crop in one kind of channel. Urban Ponics combines the growing methods each crop prefers — mist, hydroponic and aeroponic — with a nursery in front and a harvest plan behind it, so herbs, leaves, flowers and fruiting vegetables grow side by side.
01Nursery
Grow-KART
seeds to seedlings under LED
02Mist
Grow-POD tower
herbs, leaves, edible flowers
03Hydroponic
New-NFT · Eb-Flow-GO
uniform leafy greens at scale
04Aeroponic + substrate
Lava-BUCKET
okra, beans, melon, passion fruit, peppers
05Harvest
cut to order
plated the same day
The crop catalogue
100+ varieties. Your menu chooses 50.
Not the tomatoes everyone grows. Edible flowers, mesclun, cress, Asian greens, kale, okra, green beans, melon, passion fruit — grouped the way a kitchen thinks, each with how chefs use it.
See the Secret Growing Method
Watch how mistponics, aeroponics, and NACAR nutrition come together inside a working Urban Ponics ecosystem — from seedling to harvest.
The savings model
Where the money actually moves
Growing on site does not add a line to the budget — it takes one off the purchase order, and takes the losses with it. How much depends entirely on what you pay for produce today, so we build the case with you from your own invoices rather than from an industry average.
Substitute part of the order
The specialty produce you fly in is the part that grows here.
Lose less of it
Cut to order instead of stored, shipped and thrown away.
Decide your own assortment
The same varieties, all year, chosen by your kitchen.
| What changes | TodayToday (bought in) | On-siteOn-site (Urban Ponics) |
|---|---|---|
| What you buy in | Herbs, leaves, edible flowers and specialty vegetables ordered from importers | A share of that list is grown on the property and leaves the purchase order |
| What you throw away | Spoilage in transit, rejected deliveries, stock that wilts before service | Cut to order, minutes before service, so produce is not stored to be lost |
| What you can actually get | The kitchen serves what the importer has in stock that week | The crop plan is set by your kitchen, and the same varieties are available all year |
| How it is grown | Variable quality, several days old on arrival, grown to someone else’s standard | Harvested the same day and grown without pesticides on NACAR |
Nothing to worry about
Everything arrives in a box, ready to assemble — no import surprises, no local sourcing. Your team is trained before the first harvest and supported after it.
Who we grow for
One ecosystem. Your outcome.
A resort thinks differently than a community, and an island differently than a city. We design every food ecosystem around what you actually need — not around hardware.
What our partners say
Together we developed a 100 Grow Pod urban farm in our facilities to reintegrate students, adults and elderly people into pleasant, meaningful social work. We grow leafy greens, peppers, tomatoes, herbs, microgreens, stevia, wasabi rucola and much more. We are very happy with the results, and urban farming is now part of our students’ curriculum.
A social care farm in the Netherlands
Tell us about your property and your menu and we’ll come back with a tailored plan — from first sketch to first harvest.
- Crop plan built from your menu
- Import-replacement savings at your prices
- Investment and operating costs, built on your invoices
Start here
Tell us about your property
No obligation — a tailored plan and numbers for your project.