Greens are catering to a niche, which soon will be the norm: fresh organic microgreens, herbs and vegetables, grown locally, always. They use small greenhouses that can fit on any small piece of land and rooftop, and have taken two years to figure out the best production processes. Led by an experienced entrepreneur, they’re facing more demand than they can meet in their current production set-up, and want to expand. All employees are with some sort of handicap.
They’re looking for 22.500 EUR in the form of a grant.