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CubicAcres runs on a world’s first “HydroVoltaic” system that merges time-tested Dutch hydroponic systems, state-of-the-art “hands-free” automation, and efficient AgriVoltaic on-site power generation and storage for a fully-integrated system. Inside our vertical towers, every leaf thrives in its own tailored microclimate—sunlight calibrated, nutrients dialed, and growing conditions tuned to the exact needs of each variety to each variety, 365 days of the year.
The visionary driving our company and the architect innovating our systems. Ryan designs and integrates the precision systems that keep our greens growing at their absolute peak – every season, every leaf, every time.
The strategist steering the ship. Bruce takes the long view, building the financial and operational foundation that allows CubicAcres to grow (pun intended) without compromise.
The connector of dots. Eva bridges the farm and the market, making sure CubicAcres runs as smoothly behind the scenes as it looks on the plate. She makes sure the farm’s promise of flavor, consistency, and sustainability comes through in every bite and every conversation.
Our operations powerhouse. Vlad runs our farms like a symphony – every system in tune, every process humming. His obsessive attention to detail ensures every leaf we harvest meets our impossible standards.
With a chef’s precision and a restaurateur’s hustle, he understands operators because he is one—running high-volume kitchens and partnering across Long Island’s vineyard scene. A NYIT Culinary grad and ACF-accredited C.E.C., he knows what moves on a menu and what consistency means during service.
Different? No. Revolutionary. We’ve engineered the perfect growing conditions for our greens – 365 days a year – so they taste like peak season, every season.
If we were any closer, we’d be plating your salad ourselves. Our farms are right here on Long Island, delivering greens to area kitchens within hours of harvest. Zero planes. Minimal trucks. Maximum freshness.
100% real. No sprays, no chemicals, no “well technically…” disclaimers. Just clean, crisp leaves grown in a controlled environment so pure, you could eat them straight from the harvest bin. (And our chefs often do.)
If you’re a chef or distributor, absolutely. Hit the “Let’s Talk” button and we’ll hook you up with a sample that’ll ruin you for grocery store greens forever.
Because we like a challenge. It’s one of the trickiest lettuces to grow perfectly, so we mastered it first. And once we perfected peak romaine, everything else became easy.
We’re always on the lookout for innovators, problem-solvers, and flavor-obsessed rebels who want to shake up the food system. If that’s you, drop us a line.
We farm in a way that goes beyond organic. No soil, no chemicals, no pesticides – just clean, controlled environments that use 95% less water than traditional farming. Our tech delivers the highest quality greens while protecting the planet we all share.
Absolutely. We host farm tours and educational classes at our prototype farm where we test new methods, try wild experiments, and push the limits of what’s possible in growing.