A unique collaboration between The Felix Project and Square Mile Farms has seen another harvest of herbs grown, collected and used by the charity. In total tens of kilograms of sorrel and basil have been grown in Felix’s Canary Wharf office.
Square Mile Farms are unique urban farms that use hydroponic technology to grow herbs and vegetables indoors all year round, promoting fresh, healthy and sustainable eating with minimal packaging, processing or waste.
The partnership first started in 2023 when the company donated the harvest from their ‘Urban Farm’ at the Future of Food festival on Regent Street. It has since grown into a recurring relationship, that year Square Mile Farms supported at the Santa Stair Climb, growing basil on-site that was used in drinks given to people at the event. Whatever was left over was then donated to Felix’s Kitchen.
Then in 2024, the two organisations collaborated again on the Future of Food and a few months later Square Mile Farms donated produce that had been grown at another pop-up Urban Farm in Canary Wharf (see a video of that here!) In December, they once again supported the Santa Stair Climb, this time with sorrel and basil which was used in smoothies and given to climbers.
After the event Square Mile kindly loaned their growing systems to Felix, which since December have been at charity’s Canary Wharf Offices. In that time numerous harvests have taken place, with staff often getting involved to help pick the crops.
The herbs are used to be used in the meals created by chefs in Felix’s Kitchen, Will Griffiths is Kitchen Manager and said: “The herbs are amazing, you would never know they had been grown in an office. The way in which these herbs and vegetables are grown is so innovative and good for the planet. As a charity that is concerned with the environment and reducing pollution from food waste, it is something which really resonates with everyone at The Felix Project.”
Patrick Dumas, the founder of Square Mile Farms, said: “We are delighted to be supporting the work of The Felix Project, there are so many positives to growing fresh, healthy and sustainable food together, from relieving stress, to improving food security and access to healthy foods. To know that the herbs are also being used to help feed people in need is huge benefit which we are thrilled to be part of.”
It’s hoped in the long-term Felix will be able to use the growing systems to improve and add to products produced at the charity’s new processing plant, which aims to innovatively extend the life and add value to seasonal gluts of produce.
