Lettuce is creating a sustainable, hyper-local ecosystem that grows and distributes food that is fresher, healthier, tastier, and costs less.
One neighborhood at a time.
Lettuce got its start in beautiful Austin, Texas in 2016 when entrepreneur Yogesh Sharma, an avid amateur backyard farmer and a recent transplant from San Francisco, was on a long run and gawking at the huge open space around the city – almost all of it growing grass. He had always been curious about why local food wasn’t a bigger part of the modern food ecosystem. And right there, all around him was the solution – plenty of good dirt, sun and water to grow food that could feed cities.
Meanwhile, Hal Roberts, who grew up on an urban farm in San Antonio had already been setting up urban farms in Austin.
And Ved Prakash was writing software that streamlined hyper-local logistics, enabling digital visibility across people, products and plants and millions of potential nodes.
The three of them got together, collectively said, ‘Enough is enough, let’s do something about this!’ and decided to start Lettuce.
What we see in the world . . .
Great Resources - Unused
Growing Food is Hard
Desire to Eat Local
We are what we Eat
Lettuce lives and grows by these principles . . .
It is built into everything we do, how we do it and why. From where we source materials to what we plant and everything in between.
The one area where human progress has resulted in poorer quality, is one of the most important of them all – food. We exist to correct that.
We respect nature and strive to improve our understanding of it and the evolution that has taken place over millions of years.
We use science to learn about the complex processes of nature and seek to harness the collective efforts of the scientific community.
We develop and deploy leading-edge technologies that improve quality, yields, customer experience, and reduce our prices.
Our goal is to make high quality food more affordable for everyone. We look to partner with various organizations to make this happen.
We strive to stimulate social connections within and across communities through the growing and sharing of food.
The Lettuce model is a shift in the way food is grown and distributed:
Chemical fertilizers + pesticides
Mass harvests @ suboptimal times
Spray preservatives / wax
Transported long distances to stores
In refrigerated displays
Sprayed for freshness
Picked into a bag
Ready to cook
Sustainable organic Farms
Selective harvests @ optimal times
No spraying / waxing
No wasteful boxing
Transported short distances
No display required
No bagging required
Ready to cook
Master Planned Communities
Lettuce’s team is comprised of farmers, technologists, scientists, chefs, designers and operational experts. Though we were founded in and are headquartered in beautiful Austin, Texas, Lettuce has a decentralized management structure and processes that enables it to sprout and grow networks in any part of the U.S.
Lettuce in the News
From our Blog
The Scoville scale measures just how hot you can expect a pepper to be. That said, even batches of milder peppers like jalapenos can be spicier than the others. The
Often classified as a whole grain, amaranth is actually a seed. It is lumped in with cereal grains due to its similar nutrient profile. Amaranth is
To increase flavor and texture while minimizing food waste, don’t overlook the wonderful world of stems! Spinach, chard, curly kale, and broccoli stems — all edible but often discarded. Because
Slice off ends. Peel squash. Cut in half at neck. Slice neck into 1” rounds, then chop rounds into ½” slices and finally into ½” cubes. Cut the body
Just in time for the holidays, you can now quickly and easily give someone a gift of what you love: Lettuce. Current customers can add them from their accounts –
Congratulations! You are one of the growing group of people returning to the fulfilling skill of cooking. If you are new to cooking at home, welcome. Cooking is a skill