Melbourne Airport Vertical Farm

Fresh greens and herbs, grown pesticide-free right by Melbourne Airport, our biggest farm yet.

Currently under construction.

Opening 2027

About the Melbourne farm

Where it is, and what it's built to do

Our Melbourne farm sits in the Melbourne Airport precinct in Victoria — our second Australian farm, alongside our operating site on the Gold Coast. It's a 10,000 square metre facility, currently under construction, with our first harvest scheduled for 2027. Once it's running, a team of 15 per shift will bring in six harvests a week, growing leafy greens and fresh herbs on site, all year round, to supply fresh produce across the region.

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Tested & certified

100% Pesticide-Free

Australian Grown

HACCP Certified

HARPS Certified

UN Global Compact Participant

un global compact

Our biggest, most advanced farm yet.

This is the farm we've been building towards: bigger, smarter and more automated than anything we've grown in before. Six grow rooms stack 25,920 square metres of growing space into a single building, run by a fully automated system engineered to produce around 3,200 tonnes of fresh greens a year, which is the equivalent of some 32 million 100g bags. Clean, consistent greens and herbs, every day of the year, no matter the weather outside.

Spinach in bowls

What we grow

See the full range

Melbourne is built to grow more than greens — cos and mixed leaf, baby spinach, rocket, and fresh herbs like basil, coriander and parsley. Every pack carries a Stacktrace QR code, so you can trace your greens right back to the farm they were grown in.

Nothing sprayed on, nothing to rinse off

Our greens grow indoors in a sealed, climate-controlled room, kept at a steady 17–24°C all year. No pesticides, no herbicides, no fungicides — nothing to rinse off, because nothing was ever sprayed on. We regularly have our greens independently tested by a NATA-accredited lab, against around 300 pesticides and residues. Every result comes back non-detect.

Grown clean, never touched by hand

The whole grow is automated, from seed to bag. Our greens are grown, harvested and packed without being touched by hand, then chilled to 4°C — so what reaches the shelf is clean and consistent, crop after crop.

Fresher for longer

Because the leaves go into the bag clean and dry, never washed, they hold up. Our tested greens stay fresh for up to 18 days refrigerated — more than twice as long as a regular bunch.

Ready in about half the time

Indoors, our greens are ready in about half the time a field takes. The Melbourne farm is designed to run on green energy with a closed-loop water system built to minimise waste — and across our farms we already recycle around 90% of the water our plants grow in.

Growing for what's ahead

Australia grows most of its food beautifully outdoors. But delicate greens and herbs are the first to suffer in harsh weather and a growing country needs more of them, more reliably, every year. So we grow the crops that struggle in the paddock indoors: a steady, dependable supply, all year round, whatever the season brings.

Liz and Daniel Tzvetkoff in front of the Melbourne farm

The people behind the farm

Stacked Farm was founded by Liz and Daniel Tzvetkoff, who set out to grow clean, consistent greens in a country where the weather makes that hard. Behind the Melbourne farm is a team of horticulturists, plant scientists and engineers who dial in the light, water and climate for every crop.

We're hiring.

Come and be part of it.

Menu-ready. Shelf-ready.

Premium produce, grown locally and supplied reliably for retail and foodservice partners across Australia and the US.

Become a partner

Looking for our greens?

FAQ

Our greens are grown completely pesticide-free. They can't be certified organic in Australia, though as organic certification requires soil, and we grow hydroponically, without any. So instead of a label, we give you the proof: independent lab testing showing no detectable pesticide residues.