Q & A
A Q&A resource covering common and less-common questions from Customers, Investors, Urban Farmers, and Restaurants.
For Customers
What is ISIFARMER?
ISIFARMER is a Madrid-based urban vertical farming company. We grow fresh, pesticide-free produce — microgreens, sprouts, herbs, and mushrooms — inside controlled-environment “farms” located in the city, and get it to customers through a direct farm-to-fork model that cuts out traditional middlemen.
What do you grow?
Microgreens are our core product, along with lettuce, herbs, and mushrooms — all grown indoors in controlled environments year-round, regardless of weather or season.
Is your produce organic or pesticide-free?
Yes. Our controlled indoor growing method eliminates the need for herbicides and pesticides entirely.
Where can I buy ISIFARMER produce?
Contact us to learn more about how you can purchase our produce!
How fresh is the produce when I get it?
Because growing happens inside the city near the point of sale, the distance (and time) between harvest and your table is dramatically shorter than with conventionally farmed produce shipped from rural regions or abroad.
How much water does vertical farming actually save?
Our indoor growing method uses about 96% less water than conventional agriculture.
Do you use AI or technology in growing the food?
Yes — our farms use sensors, IoT, and AI-supported systems to monitor and optimize growing conditions, maximizing yield while minimizing environmental impact.
Can I visit one of your farms?
Yes! Contact us to set up a time to visit our farm.
Do microgreens actually have more nutrients than regular vegetables?
Microgreens are harvested very young and can contain significantly more concentrated nutrients than their fully grown counterparts — often cited as up to several times higher in some nutrients, though this varies by crop.
Does buying from ISIFARMER support anything beyond food?
Yes. We run social-impact programs (branded ISI-IMPACT) that create urban farming employment for people facing barriers to work, including a partnership with the Down Madrid Foundation that has brought individuals with intellectual disabilities into our Global Network of Urban Farmers.
For Investors
What is ISIFARMER's business model?
ISIFARMER operates a co-working-style model for vertical farming: we provide the facility, modular growing equipment, training, and operating protocols, while a network of independent urban farmers grow and sell produce — primarily microgreens — to local buyers, especially restaurants. We also sell directly to consumers via a farm-to-fork model.
What stage is the company at?
ISIFARMER is an early-stage Spanish agtech startup, currently operating its first innovation center in the Tetuán neighborhood of Madrid and actively seeking international investment and partnerships to scale the model.
What's the revenue model?
Revenue is generated through commissions on produce sales to restaurants and consumers, fees from our training programs, and rental income from urban farmers using our farm for production.
Which markets are you in, and where are you expanding?
The flagship facility is in Madrid. The company has held discussions with the cities of Madrid and Málaga about integrating vertical farming into urban development and training programs, with ambitions to replicate the co-working model across Spanish and global cities.
Who's on the team?
ISIFARMER was founded by Marcos Enriquez, who previously built a blockchain-based food traceability startup before moving into hydroponics and vertical farming. The broader team combines expertise in agriculture, plant biotechnology, digital transformation, and business development.
Why did you start with microgreens specifically?
Microgreens were chosen deliberately as a lower-risk entry point: they have high margins, fast turnaround, and strong demand from premium restaurants — making them a good way to validate the model before expanding into other crops.
What ESG/social-impact metrics do you track?
ISIFARMER frames urban vertical farming as a tool for employment generation, food security/sovereignty, and climate impact, and runs dedicated ISI-IMPACT programs aimed at people at risk of labor exclusion.
For Urban Farmers
Do I need farming experience to become an urban farmer?
No. ISIFARMER’s model is built specifically for people without prior vertical farming experience. Training and standardized equipment are provided so that consistency doesn’t depend on individual expertise.
What training and support do you provide?
ISIFARMER provides initial training plus ongoing support — from learning the growing process to operational protocols — so you’re not figuring it out alone.
What can I grow?
The current focus is microgreens, with sprouts, herbs, and mushrooms also grown across the network.
Who actually buys what I grow?
Mainly local restaurants (especially those wanting consistent, high-quality microgreens) and direct consumer sales — ISIFARMER helps connect you with buyers rather than leaving you to find your own.
Can people with disabilities or limited mobility become urban farmers?
Yes — this is a core part of ISIFARMER’s mission. The model is explicitly designed to make vertical farming accessible “beyond physical, intellectual, and/or cognitive capacities,” and the company has active partnerships (e.g., with the Down Madrid Foundation) bringing people with intellectual disabilities into the network.
Can I do this part-time alongside another job?
Yes! You must have the time to care for your plants but the specific times are flexible and up to your choosing. It is entirely possible to be an urban farmer alongside another job with strong time management skills.
Do I need to find my own buyers, or does ISIFARMER help with that?
ISIFARMER’s model is built around connecting growers with established local buyers — particularly restaurants — rather than leaving farmers to build a customer base from scratch.
For Restaurants & Chefs
What products can I order for my restaurant?
Primarily microgreens, plus sprouts, herbs, and mushrooms — all grown indoors, pesticide-free, close to the city.
How fresh is the produce when it arrives?
Because growing happens locally and the supply chain is short, produce typically reaches you faster and fresher than through traditional wholesale distribution.
Can I request specific varieties for my menu?
Yes — ISIFARMER’s model is built around long-term relationships between growers and chefs, including growing specific varieties tailored to a restaurant’s menu needs.
Can I work with ISIFARMER to develop a custom microgreen or herb for a signature dish?
Potentially, yes — contact us so we can discuss your specific interest!
How does pricing compare to traditional wholesale produce?
Prices are very similar to produce you would find at the local supermarket – except ours is fresher!
Can I visit the farm where my order is grown?
Yes! Contact us to set up a time to visit our farm.
How does sourcing from ISIFARMER support my restaurant's sustainability story?
Because growing is hyper-local, indoor, pesticide-free, and uses around 96% less water than conventional farming, partnering with ISIFARMER gives restaurants a concrete, verifiable sustainability angle for marketing and menu storytelling — rather than a vague “locally sourced” claim.
