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, lettuce, 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?
[fill in: list current retail points, delivery app, subscription box, farmers market stalls, etc.]
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 is it delivered?
We use e-bikes for last-mile delivery to keep our carbon footprint low.
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?
[fill in: visiting policy — many urban ag companies do offer tours; confirm yours and add booking details]
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. [fill in: cite your own sourcing/testing if you have specific figures]
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 («boxes»), 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. [fill in: latest funding round, amount raised, valuation if you want to disclose]
What's the revenue model?
Revenue comes from (a) produce sales to restaurants and consumers, (b) fees/arrangements tied to onboarding and supporting urban farmers in the co-working network, and (c) potential consulting/partnership work with municipalities. [fill in: specific pricing/revenue-share structure]
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. [fill in: link to team page / pitch deck]
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's the unit economics of a single "box"?
Each modular growing unit is roughly 2×2 meters and is designed to produce up to about five tons of microgreens per year. [fill in: cost per box, payback period, margin per box — investors will want these numbers]
What's your competitive moat versus other vertical farming startups?
Rather than competing purely on growing technology, ISIFARMER’s differentiation is the co-working network model itself — recruiting people who already have produce-handling and distribution relationships (rather than trained farmers) and giving them standardized equipment and protocols to ensure consistency. [fill in: any IP, exclusivity agreements, or city partnerships that strengthen this]
Do partners need farming experience?
None of ISIFARMER’s initial urban farmer partners had prior vertical farming experience — they came from produce distribution backgrounds. This is a deliberate part of the scaling strategy: standardization over specialization.
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. [fill in: specific KPIs — number of farmers onboarded, jobs created, CO2 reduction figures, etc.]
What are the risks investors should know about?
[fill in honestly — e.g., dependency on a relatively new and unproven co-working model, reliance on premium restaurant demand for microgreens, regulatory/municipal dependencies, scaling risk across cities]
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.
How much does it cost to get started, and what do I get for that?
[fill in: startup cost, what’s included — box rental, training, access to facility, marketing support, etc.]
What can I grow?
The current focus is microgreens, with lettuce, herbs, and mushrooms also grown across the network.
How much can I realistically earn?
[fill in: this is a key question prospective farmers will ask — give a realistic range or example, even a case study like Tatiana’s]
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.
What exactly is the "box" model?
Each farmer works within a modular, controlled-environment growing unit roughly 2×2 meters in size, capable of producing up to about five tons of microgreens per year. The «box» approach is what allows ISIFARMER to standardize quality and output across many different farmers.
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?
[fill in: confirm flexibility/scheduling expectations]
What does the application and onboarding process look like?
[fill in: steps from initial inquiry to your first harvest]
What's a real example of someone who started with zero farming background?
One of ISIFARMER’s first urban farmers was a cleaning lady named Tatiana, who worked across the street from the original site, got curious about the project, and went on to grow her own microgreens and sell them successfully to local restaurants.
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 lettuce, 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.
Do you deliver to my area, and how?
[fill in: current delivery zones] Deliveries are made via e-bike for low-emission last-mile transport.
What's the minimum order or delivery schedule?
[fill in: order minimums, frequency, lead time]
Can I work with ISIFARMER to develop a custom microgreen or herb for a signature dish?
Potentially, yes — the company has expressed interest in building relationships where chefs can request specific varieties suited to particular menus, rather than just buying off a standard list.
How does pricing compare to traditional wholesale produce?
[fill in: this matters a lot to chefs weighing quality vs. cost — be specific if you can]
Can I visit the farm where my order is grown?
[fill in: visiting/transparency policy]
Do you offer recurring supply agreements/contracts?
[fill in: confirm if standing orders or contracts are available]
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.
