See How a Micro-Farm Can Deliver Fresh Harvests Inside Your Facility
In 30 minutes, see how healthcare systems, corporate campuses, and luxury hotels grow fresh produce on-site with Babylon’s fully managed micro-farm program.
No farming experience. No operational burden. Just consistent weekly harvests.
94%
Less water than
traditional farming
45+
Culinary varieties
per unit
0
Food miles from farm
to plate
Trusted by forward-thinking organizations bringing fresh food closer to the table.
See how fresh food can be grown where it is served
Book your free Babylon micro-farm demo and explore how organizations are transforming their dining programs with on-site harvests.
%
Fresh salads harvested per week
%
Herb garnishes per week
%
Microgreen portions per week
%
Facilities growing on-site
%
Farming experience required
What your farm actually produces
Real output numbers, per week
These are single-crop figures from 2024-2025 data collected across active Galleri units. Output depends on the crop you grow in a given cycle.
Leafy Greens
(70g per serving) 44 to 73 fresh salad portions per week, depending on lettuce variety. Average: 44 per week.
Herbs
(7g per serving) 443 herb garnishes per week on average. Basil runs higher at around 607 per week. Oregano on the lower end at around 106.
Footnote
Numbers reflect a single-crop cycle on a Galleon unit with 16–20 trays. Updated figures pending completion of current Horticulture Stress Tests.
Microgreens
(30g per serving) 77 microgreen garnishes per week on average. Range is 29 to 188 depending on variety.
What You’ll See in the Demo
In just 30 minutes, you’ll understand exactly how Babylon micro-farms operate inside real facilities.
The Micro-Farm System
See Galleri Micro-Farm in action, how it works and fits into spaces like cafeterias, lobbies, wellness centers, and dining facilities.
Produce Variety and Yield
See what can be grown, how much is harvested, and how organizations use the produce in real dining programs.
Program Economics
We walk through the financial model, including operational structure, cost comparison to traditional produce sourcing, and sustainability benefits.
Implementation Timeline
See how organizations go from planning to their first harvest.
How Organizations Use Babylon Micro-Farms
Healthcare System Dining Program
A major healthcare network integrated a micro-farm directly into its campus dining program.
Result:
• Weekly harvests served to patients, staff, and visitors
• Improved nutrition program storytelling
• Strong sustainability positioning for ESG reporting
Corporate Campus Food Programs
A global corporate campus installed a Babylon farm inside its headquarters.
Result
• Fresh produce grown steps away from employee dining
• Engagement with wellness and sustainability initiatives
• Unique experience for staff and visitors
Luxury Hospitality & Resorts
Leading hotels are installing micro-farms to elevate culinary experiences.
Result:
• Hyper-fresh ingredients for chefs
• Guest engagement around sustainability
• Unique storytelling for premium dining
Real Galleri Lovers
What clients say after six months
Felix Tagliarini, Marsh McLennan, Assistant Cafe Manager, New York City
“It is not just about putting seeds in a farm. It has become kind of like a meditation for me. And for the people who come in every morning and watch us harvest, it has become part of their day too.”
Felix Tagliarini, Assistant Cafe Manager, Marsh McLennan NYC
Check out the real users
Real outcomes from facilities that had the same questions you do right now.
Corporate Dining Company: Zurich Insurance
Challenge: Employee engagement and food freshnessHumana's corporate dining team wanted something that would get employees talking and reduce dependence on off-site sourcing. They installed a semi-automated Galleri Micro-Farm in their cafe. Babylon IQ technology handles lighting, nutrient dosing, and irrigation remotely. Zero farming knowledge required from the on-site team.
Result: A conversation-starting centerpiece that reduced food miles, eliminated pesticide use, and gave chefs full control over produce freshness.
Quote: The farms spark conversations and build excitement among team and customers. The Galleri system is a huge upgrade to what I used previously and the training tools, videos, and app made learning super simple.” — Kitty, Catering Manager, Humana
Fortune 500 Headquarters Company: Marsh McLennan
Challenge: Reducing supply chain dependency in New York CityTwo Galleri units now anchor the renovated headquarters cafe. Harvests happen during morning service so employees watch greens being cut before they eat them. Managed by one person with no prior gardening experience since 2022.
Result: Fresh produce harvested on-site daily. A cafe centerpiece that draws foot traffic and becomes a daily talking point for employees and visitors.
Quote: "It is not just about putting seeds in a farm. It has become kind of like a meditation for me." -- Felix Tagliarini, Assistant Cafe Manager
Sustainability Initiative Company: Dominion Energy
Challenge: Making sustainability tangible for employees, not just a policy on paperDominion Energy installed Galleri farms across two Richmond, VA campuses in partnership with Eurest. Associates learned to plant and harvest, then started explaining the process to guests. A corporate sustainability goal became a daily, hands-on experience.
Result: Zero-mile produce visible to employees every day. Culinary innovation with ingredients not widely available through traditional supply chains. Cross-department engagement around a shared ownership experience.
Quote: "For guests to come up and watch us cut the basil they are about to eat, that is the full circle of the culinary experience." -- Kevin Trefethen, Executive Chef, Dominion Energy
Frequently Asked Questions
How much space does a Babylon micro-farm require?
Micro-farms can be installed in a variety of indoor environments including dining areas, lobbies, wellness spaces, or back-of-house locations. During the demo we show examples of real installations.
Do we need farming expertise to operate the system?
No. Babylon manages the growing system and operations. Your team simply receives the weekly harvest.
What types of produce can be grown?
Most programs focus on leafy greens, herbs, and specialty crops used in dining programs. The demo includes examples of harvest varieties and yield.
How long does implementation take?
Implementation timelines vary depending on location and facility readiness. During the demo we walk through a typical deployment timeline.
Is this only for large organizations?
Babylon works with healthcare systems, hospitality groups, and corporate campuses that want fresh, visible food production integrated into their dining programs.
See how fresh food can be grown where it is served.
Book your free Babylon Micro-Farms demo and explore how organizations are transforming their dining programs with on-site harvests.