WHO WE ARE
Moving at the Speed of Experience.
Verdánt was founded by people who have spent careers building and running complex, growing operations — and who got tired of watching the food system settle for less than it could be.
We believe extraordinary organic produce shouldn't be rare, seasonal, or prohibitively expensive. It should be consistent, accessible, and grown with integrity. That belief is what Verdánt was built to prove.
A VOICE CHEFS TRUST
The most adventurous palate in America. On our side.
Andrew Zimmern — chef, author, and four-time James Beard Award winner — has spent his career seeking out the world's most extraordinary food. He's found something worth talking about closer to home.
As Verdánt's Chef Spokesperson, Andrew brings the credibility of someone who has eaten everywhere and chooses this.
“At Verdánt, we strive to become our customers’ most trusted partner by reliably delivering the highest-quality, affordable, organic produce.”
Precision.
Without Compromise.
Verdánt grows using a proprietary indoor growing system developed over years of hands-on research and real-world growing experience. We don't rely on conventional methods — or conventional thinking.
What we've built is a fundamentally different approach to controlled environment agriculture: one that dramatically reduces resource consumption, eliminates the need for chemicals, and produces a level of consistency and quality that open-field or standard indoor operations simply can't match.
The details are ours to protect — but the results speak for themselves.
The produce that comes out the other side is recipe-ready, never washed, non-GMO, and sealed in innovative gas-flushed packaging that extends shelf life 2–3 times longer than anything else on the market. It arrives at your kitchen exactly as it left ours.
THE VERDÁNT DIFFERENCE
Grown for the chef who won’t settle.
Thicker. Leafier. More Robust.
Our microgreens are grown under precision-controlled conditions that produce denser, more flavorful greens — the kind that hold up on the plate and taste the way they’re supposed to.
100% Certified Organic
No chemicals. No pesticides. No compromises. Every variety we grow is certified organic from seed to seal.
3× Longer Shelf Life
Gas-flushed, sealed packaging means your order arrives fresh and stays that way — dramatically reducing waste and simplifying your ordering cycle.
Premium Quality. Non-Organic Prices.
Exceptional organic produce has always come at a premium. We built Verdánt to change that — bringing top-tier quality within reach for serious kitchens.
Who We Grow For
The finest kitchens everywhere have been waiting for this.
Ask any serious chef what they wish they could source more reliably. Odds are, it involves microgreens — and the answer they give sounds a lot like what we built Verdánt to solve.
The market for premium organic produce is underserved in every direction: inconsistent availability, short shelf life, uninspiring packaging, and a near-total absence of affordable options grown to the standard that top kitchens actually require.
Verdánt is growing for the chefs and buyers who are done settling for inconsistent quality, unreliable supply, and produce that doesn’t hold up. A source for kitchens that care — fine dining restaurants, hotel catering operations, and specialty food buyers across the region.
What we deliver to your kitchen
Recipe-ready microgreens. No need to wash, quality never compromised. Packed to order and delivered with a shelf life that gives you flexibility without waste.
What we offer distributors
A reliable organic line with differentiated packaging, extended shelf life, and private label options for specialty retailers. Built for consistent supply — not seasonal availability.
WHAT THE INDUSTRY IS SAYING
The data is catching up.
Restaurant & Café, a trade publication for foodservice professionals, recently reported on Mordor Intelligence research projecting strong growth in the global microgreens market through 2031 — driven by rising chef adoption, controlled-environment agriculture, and growing consumer demand for nutrient-dense ingredients.
The findings echo what leading chefs have long made clear: microgreens have moved well beyond garnish. They're central to professional cooking — and a reliable, high-quality supply has been nearly impossible to find.
That's the problem Verdánt was built to solve.
THE PEOPLE BEHIND IT
Built by people who've done this before.
Verdánt's founding team brings decades of hands-on experience in controlled environment agriculture, clean room operations, aquaculture, finance, and food industry strategy. This isn't a team learning the industry — it's a team that has led within it.
THE INNOVATORS OF VERDÁNT'S CULTIVATION
CHIEF OPERATING OFFICER
Howard L. Rogers
Controlled environment agriculture & clean room operations
CHIEF SCIENCE ADVISOR
Dr. John Holliday
One of the world’s leading experts in the use of modern biotechnology techniques for the cultivation of mushrooms
THE EXECUTIVE TEAM
CEO & PRESIDENT
Michael C. Borman
SVP STRATEGY & FINANCE
Gregg Haugen
VP BUSINESS DEVELOPMENT
Willard D. Velie
WHAT'S NEXT
The first facility is underway. Operational early 2027.
Verdánt’s flagship facility is being built out in Minnesota — purpose-designed growing rooms inside a controlled indoor environment, running 24/7, independent of weather or season. Consistent supply isn’t a goal. It’s how the system is built.
Construction breaking ground in summer 2026. The first harvest is coming. We’re taking sourcing inquiries now.
