A company called Smallhold is changing how restaurants procure produce. They've developed a hydroponic system that can be installed to suit most kitchen spaces, or even as an aesthetic addition to the dining room. Inside these glowing blue shelves are mushrooms, whose health and growth is monitored by technology at Smallhold's headquarters. Vogue interviewed the company's founders, Andrew Carter and Adam DeMartino.
Carter and DeMartino are based in Brooklyn, in a deliberately urban environment. They're interested in changing the supply chain for cities and believe they can start a movement towards sustainable food production that eliminates some of the issues associated with transport. After meeting as roommates in college, they went their separate ways. Carter started experimenting with growing mushrooms in basements and other spaces he could find in the city. He started building out a shipping container as a larger mushroom farm; after showing his work to DeMartino, they decided to go into business together.