What led you to Infarm?
Amy: Gardening has always been a hobby of mine, but I don’t have a formal background in agriculture. I double majored in design and business, and our program had a big focus on sustainability and technology. I went on to work in luxury retail, where I built eCommerce and customer experience platforms and teams, and expanded businesses to new countries and cities for French designers. I had the opportunity to travel throughout Europe and saw a lot of innovation in urban agriculture that was fascinating to me. I wanted to bring together my love of gardening, my career in expansion, and my interest in technology, and that’s what led me to Infarm. It’s the perfect combination of agriculture and tech.
Molly: I started my career in the media industry, working on customer insights. I wasn’t super passionate about my work and decided to go to graduate school, where I studied city planning. I wanted to find a way to contribute to society, and do work that aligns with what I care about. When I found Infarm, it just clicked for me.
You’re both leading expansion projects in North America — can you tell us more about your day-to-day?
Amy: No two days are the same — and that’s what makes it interesting! Right now I’m leading our Toronto project, where I’m building Infarm’s business from the ground up there. Infarm is also launching projects in the Tri-state area, Halifax, Winnipeg, Calgary and Edmonton, and I’m responsible for building out our teams and locations for our hubs in each city. I also lead product development for the Americas, where I’m expanding Infarm’s product catalogue. Another part of that is working on sustainable packaging solutions, and I’m partnering with the Canadian Government to try to find a solution that will benefit the produce industry as a whole.
Molly: I manage the scope, timeline and budget for projects. Right now, I’m focused on our expansion into additional Kroger QFC stores in Washington, as well as into new Sobeys stores in Victoria, Canada. It’s inspiring to be helping serve an island with locally grown, fresh food.