A defined production system.
The growing room starts from a working setup and a clear process—not an empty space and a list of unknowns.
A practical way to begin
Build a microgreens business alongside your current work.
Start with a structured growing system, practical training and guidance through the first 12 weeks. The average working rhythm is around 20 hours a week.
Apply to be contacted
Applying begins a conversation about your market and starting point.
A local business with a working system behind it.
≈20 hoursAverage weekly rhythm, depending on the real operation.
12 sessionsWeekly one-to-one guidance through the first three months.
300+Partners already operating across Europe.
A clearer starting point
What you start with.
Starting does not mean solving production, training and market development alone. The model connects these parts from the beginning.
Training for running the business.
Production, marketing, restaurant outreach, delivery and follow-up become parts of the same operating rhythm.
From Hy-Farm partners
Three partners share their experience.
Three partners reflect on clarity, learning and the work of building a local presence.
Gabriel Mantu
Dierna CastraGabriel talks about how information, training and consistency helped the process become clearer.
Bogdan Moldovan
Oana MMBogdan talks about beginning without agricultural experience and learning with technical support.
Andrei
Dae TravelAndrei talks about seeing potential beyond restaurants, including private customers, and about enjoying work that helps people.
Your first 12 weeks
What the first 12 weeks cover.
The first months combine production learning, business training and scheduled one-to-one guidance in one practical sequence.
01–04Weeks
Learn the production system
Learn the system and begin turning the process into a dependable routine.
05–08Weeks
Start building the local market
Bring customer development, restaurant conversations and delivery into the weekly work.
09–12Weeks
Bring the work into a weekly routine
Review what is working and prepare the next useful steps in the business.
An average working week
≈20What the weekly work includes.
The rhythm covers production, planning, customer development, deliveries and follow-up. Actual time varies with production volume, sales activity, location and team structure.
The Hy-Farm network
300+ partners are already operating across Europe.
Each partner builds a local business while contributing to a wider network serving restaurants across the continent.
300+partners across Europe
18European countries
≈4,500restaurants served by the partner network