The Market at East Bank Club

A wellness-forward amenity delivering hyperlocal greens and exceptional member experience.

The Opportunity

East Bank Club—a nationally recognized leader in health, wellness, and hospitality—sought a way to bring sustainability and fresh, hyperlocal food directly into the heart of their member experience.

They wanted an amenity that would:

  • elevate their culinary program,

  • deliver ultra-fresh greens for on-site dining,

  • showcase their sustainability commitment, and

  • enhance the overall wellness environment for members.

Micro-farms were the perfect fit—but they needed a partner with the technical expertise and operational excellence to make the system reliable, productive, and seamless for staff.

Freight to Plate became that partner.

Our Approach

Freight to Plate led the project from acquisition to long-term activation, ensuring East Bank Club had both a beautiful amenity and a consistent supply of fresh produce.

Our role included:

  • Procurement of two Babylon Micro-Farms for their public Fresh Market space

  • System installation and activation, including environmental settings and calibration

  • Programming of custom grow cycles designed for reliability and culinary use

  • Development of SOPs to seamlessly integrate the micro-farms into their operations

  • Crop planning and harvest scheduling aligned with the culinary team

  • Two years of operations + maintenance, ensuring steady, healthy production

  • Repairs, troubleshooting, and ongoing optimization to protect crop quality

The result is a farm-to-table amenity that requires no daily labor from EBC staff—Freight to Plate manages the full process, from seed to harvest.

So fresh. So clean. So green.

The Impact

2 micro-farms installed in a public-facing Fresh Market space

  • 100+ harvests completed, supporting culinary operations with hyperlocal greens

  • Weekly, reliable production that keeps quality and consistency high

  • A unique wellness-forward amenity that differentiates East Bank Club in the hospitality and fitness industry

  • Farm-to-table integration, strengthening their culinary identity and member experience

  • ESG-aligned operations, reducing food miles and supporting sustainable sourcing

  • A trusted, long-term partnership, with Freight to Plate managing operations for over two years

Freight to Plate provides all maintenance, programming, and troubleshooting—ensuring every harvest meets EBC’s high standards.

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Elevating the health and wellness journey.

  • Weekly Harvesting

    Dedicated farming partners are on-site every Friday seeding, cleaning and harvesting the farms! The produce is distributed through out East Bank Club, just steps away from where it is grown.

  • Growing in The Market

    Nutrient rich produce with a zero food mile, literally. Check out the Galleri Micro-farms in the newly remodeled Market during their standard operating hours!

  • EBC Produce

    Currently there is an array of leafy greens, lettuces, herbs and micro greens growing. The Harvest menu includes: Basil, Dill, Crunch Lettuce Mix, Spicy Micro Greens, Micro Arugula and more.

Explore Our Work

FAQs

  • They wanted an elevated member experience that blended wellness, sustainability, and culinary excellence. Micro-farms allowed them to grow ultra-fresh greens onsite while demonstrating environmental leadership.

  • We manage all programming, crop cycles, maintenance, and repairs—ensuring consistent harvests without adding labor to EBC’s staff. Our oversight is the reason their system has sustained over 100 successful harvests.

  • EBC’s micro-farms show how food production can enhance hospitality, wellness, and ESG commitments. This project is now a reference point for developers and organizations exploring food-growing amenities.

We’d love to connect.

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