Our Story

The Beginning

It all started with good friends, sharing ideas to change the world, around a beer… as any good story does.

These friends all shared a mutual interest in growing food that is safer, healthier and tastes better. They believed that food could be local and sustainable AND grown in Michigan 365 days/year. They knew that a disruption like that could also make it possible to bring food production directly into the communities that need it most. They believed a farm could be neighborly and produce at a large-enough to feed an entire community.

It was this group of experienced entrepreneurs who decided to launch Revolution Farms, and together, they created the most innovative greenhouse-growing facility in the world.

One problem… all of them had build hugely successful businesses of their own—in craft beverage, technology, clothing and furniture—but none of them knew anything about farming.

As this group (now the board of directors) became more committed to building Revolution Farms, they found Ben Kant, an expert in urban farming, greenhouse growing and aquaculture. Kant was already running a wildly successful farm in the city of Chicago. The opportunity to scale his proven urban farming techniques through a 100,000 sq. ft. facility, designed from scratch, is what eventually brought Ben and his family to West Michigan to support the plan.

Why West Michigan?

With more than 12,000 farms in the greater Grand Rapids area, West Michigan is one of the most productive agriculture regions in the United States. Combined with a rich legacy of innovation, an expanding and active startup and entrepreneurship ecosystem, in a place with the lowest unemployment, most productive farmland, and a legacy of advancing new business ideas, where else would we be? 

Today

Revolution Farms is now a reality, producing 10,000 pounds of fresh, sustainable lettuce and salad greens every week. Our greenhouse is a completely closed, indoor system, using 80 percent less water and 90 percent less land as traditional farms. Our farm is situated close to grocery centers, resulting in 95 percent fewer miles to get our lettuce and greens to your plate.

We are proud to serve the freshest, most sustainable, best tasting, longest-lasting lettuce and salad greens. As a startup, we are continuously improving our systems and processes, and as a result, we are getting smarter and more efficient every week. 

Our vision is to change the world, one farm at a time. We hope you love our lettuce!

 

 

Leading and Advancing Sustainability

As conditions change for food production—like climate, labor, sustainability, and market preferences—industry has an obligation to respond. We believe greenhouse farming is a solution to the many challenges faced by the future of agriculture. Our system uses 80 percent less water, 90 percent less land and requires 95 percent less travel in a truck than other leading year-round lettuce farms currently supplying Midwest stores.

As with any process, there’s always opportunity to evolve. Our vision is to take the technology of today and continuously improve it for tomorrow. Our goal is to share our successes, learn from our mistakes, and lead the industry into maturity.

Serving the Local Market

We’re committed to our neighbors in Grand Rapids and all of Michigan. We want to see more local food on our own tables, and we know you do, too. Our indoor facility allows us to bring fresh produce year round to what is viewed as a summer-only region. A thriving farming community already exists here, and we're excited to add a new dimension to it! 

 

 

Our Team

 
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Tripp Frey

Tripp is a serious adventurer who is fueled by being at the intersection of sustainability, social responsibility, and business. And, as the father of two newborns: Revolution Farms and his son Renner, he needs all the fuel he can get!

Conservationist, outdoorsman, entrepreneur, and family man, every one of Tripp’s undertakings is guided by a mission to make a better world for the next generation.

When he’s not using his business savvy to improve the way produce is grown, transported, and consumed, he enjoys getting outside with his wife and friends to breathe in the fresh air and take in the wide open space.

Tripp earned his undergrad degree at University North Carolina and his MBA at University of Michigan. Go Heels and Go Blue!  

 
 
 
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Benjamin Kant

Ben is a sci-fi enthusiast whose imagination is always concocting new, sometimes far out, ideas. But, he’s not just a futuristic dreamer, he’s also very much grounded in the reality of making Revolution Farms a success.   

Ben sees how biological technologies can bring the natural world closer to the urban one. He’s able to blend his deep affinity for aquatic creatures and plants with a seemingly disparate background in finance and management to form a distinctly revolutionary, remarkably sustainable solution.  

Ben is a LEED AP who has earned degrees from the University of Illinois in Chicago (UIC), the University of St. Andrews, and Brandeis University.

 
 
 
 
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Kaitlyn Dykstra

It was serendipity that helped land Kaitlyn her job at Revolution Farms. Actually, it was an electrician working on the facility, who also happens to be her brother. The important part is that everyone was at the right place at the right time, and she is now living her dream of hanging out with both fish and plants—together. How lucky can one woman get?! And, how lucky is Revolution Farms to find a farm manager with such specialized expertise? Serendipity, indeed. 

Kaitlyn is a West Michigan native who spends her free time in the outdoors hiking, backpacking, and fishing. Kaitlyn earned her undergrad degree in Natural Resource Management and her Masters in Biology with an Aquatic Sciences emphasis—both from Grand Valley State University. She is especially excited to blend her studies, experience, and passion for sustainability every day.