ANDREW ZIMMERN
Emmy Winner • James Beard Award Winner • Sustainability Advocate
VERDÁNT Organics
Setting the New Standard for How Produce Is Grown, Packaged,
and Distributed
Many years ago, I met Howard Rogers, one of the co-founders of Verdánt Organics. At the time, Howard had just launched a company that was doing something no one thought possible — growing Morel mushrooms with all the flavor and texture of wild Morels, but cultivated year-round in reliable, indoor, sustainable growing rooms. I remember thinking to myself, I should watch this guy to see where this goes.
Fast forward to today - I am now working with Howard Rogers.
Howard’s new company, Verdánt Organics, is redefining the modern food system in terms of how produce is grown and packaged. Verdánt checks every box that matters: taste, sustainability, local impact, and innovation. They’ve developed a proprietary process called CIPA™ (Closed Loop, Indoor, Precision Agriculture) — a breakthrough approach that’s creating the new standard for how produce is grown, packaged, and distributed. Verdánt’s produce simply looks and tastes better. It’s grown locally, which cuts down on transport miles. Their innovative packaging triples shelf life, slashes food waste, and keeps everything fresh longer. The margins are strong enough to support good-paying local jobs, and best of all, the entire system is as sustainable as any I have seen in my career.
CIPA™ is a
Game-changer
CIPA™ involves growing produce — currently, oyster mushrooms and microgreens — in clean, climate-controlled rooms built within refurbished local warehouses. The results are impressive: dense, vibrant, and flavorful produce grown on consistent schedules, ensuring reliable freshness and availability. Because the CIPA™ process delivers twice the yield of traditional methods, Verdánt can offer premium-quality organic produce at the same price as conventional. That’s the definition of disruptive innovation.
One of the biggest wins of CIPA™ is the post-harvest advantage. Verdánt’s produce is grown in 100% organic,
pasteurized soil — so it’s table-ready the moment it’s picked. No washing. No waste. No worry. The produce is then packed dry in resealable, gas-flushed pouches that deliver up to three times the shelf life of traditional packaging.
For chefs, this is a big deal: pristine product, zero prep time, and less spoilage — which saves time and money.
Everyone Wants Longer Shelf Life
Positive Community Impact
Verdánt’s model isn’t just smart — it’s good for people and communities. Each facility is designed to be regionally based and highly efficient, creating good local jobs and keeping food production close to home.
Every Verdánt facility will employ ~56 people and generate more than $19.2 million in payroll over five years, including benefits. Beyond that, Verdánt plans to partner with local food banks to help tackle food access challenges and bring nutritious, organic food to underserved neighborhoods. It’s a business that does well by doing good.
I couldn’t be more excited to work with this group. The Verdánt team combines deep experience in food, agriculture, and technology with genuine passion and urgency — the kind you can feel in every conversation.
In short, Verdánt Organics is building the future of sustainable food and their mission captures it all:
“At Verdánt, we strive to become our customers’ most trusted partner by reliably delivering the highest-
quality, affordable, organic produce.”
Andrew Zimmern, Celebrity Chef, Verdánt Investor and Advisor