Fifth Harvest is already working with over 14 of Melbourne's top restaurants, and they're just getting started. With an impressive 81% month-on-month revenue growth, the demand for their premium, chef-focused produce continues to soar. But the team isn't stopping there. With their first farm at capacity, plans are already underway for another commercial expansion to keep pace with their rapid growth.
From humble beginnings inside a repurposed cooling cell, Fifth Harvest has evolved into one of Melbourne's leading vertical farms, producing over 8,000 heads of lettuce each month. Now located just 9 kilometers from Melbourne's CBD, the team is gearing up for its next big leap: a new farm designed to meet the growing demand for sustainable, chef-focused produce.
But this isn't just about scaling up, it's about doing it differently. "We're building a food system that minimizes waste, maximizes efficiency, and delivers what chefs need, when they need it," explains Marco Gritti, Chief Commercial Officer.
Beyond growing leafy greens, Fifth Harvest has taken sustainability and innovation to the next level. By maximizing every inch of space and light, they're growing microgreens under their racks and finding ways to make use of existing resources. "It's all about pushing boundaries to ensure nothing goes to waste," says Dr. Zac Chatterton, CEO.
Specializing in crops that chefs can't easily source elsewhere, like Speckled Trout Lettuce, Flower Cos, and Wild Rucola, Fifth Harvest has become a go-to supplier for Melbourne's most renowned restaurants. Their varieties are tailored to overcome local climatic and seasonal constraints, ensuring chefs can innovate with ingredients that are fresh, consistent, and available year-round.
Fifth Harvest's basil
Partnership at Australian Open
January marked a huge milestone for Fifth Harvest: their basil starred at the Australian Open. Collaborating with D.O.C. Gastronomia Italiana, their produce topped over 80,000 pizzas, served to tennis fans from around the world. "Moments like this are why we do what we do," says Marco. "To see our produce celebrated on such a stage is incredible."
While their core focus remains on B2B relationships, they're also eyeing the retail market as a potential avenue for growth. "Retail has huge potential, but it requires careful planning to balance scale and sustainability," says Brook Kennedy, Chief Operations Officer.
"Whether it's on the plates of D.O.C Gastronomia Italiana, Bar Margaux, Entrecôte, Antara, or Tipo 00, Fifth Harvest's produce isn't just fresh, it's grown with purpose. Our focus has always been on quality, consistency, and listening to the chefs we work with," Marco emphasizes. "That's what makes us different, and that's what keeps us growing."
Fifth Harvest's first farm has reached full capacity, and with demand only increasing, the team is preparing for its next big step. "This next phase is about growth, not just for us, but for the entire food system," says Dr. Chatterton. "We're proving that sustainability and profitability can work hand in hand, and we're looking for investors to help us make this vision a reality."
For more information:
Fifth Harvest
Martina Gritti, Head of Marketing
martina@fifthharvest.com
www.fifthharvest.com