Behind the Greens: Inside our Hydroponic Greenhouse
Nestled in the heart of Downtown Indianapolis, CRG Grow is more than just a greenhouse—it's a thriving hub of innovation, sustainability, and collaboration. Powered by Cunningham Restaurant Group, this state-of-the-art hydroponic facility bridges the gap between farm and kitchen, cultivating some of the freshest, highest-quality ingredients served in our restaurants across the city.
Farm-to-Kitchen Collaboration
At CRG Grow, the connection between our greenhouse and culinary teams is intentional and ongoing. Each week, our Head Grower Christine Kelley works closely with James Beard-nominated Chef Thomas Melvin of Vida to plan harvests, adjust seeding schedules, and customize the Living Wall systems to reflect evolving seasonal menus.
This level of collaboration ensures that the greens, herbs, and edible flowers making their way to your plate are grown with purpose, peak flavor, and your dining experience in mind.
A Commitment to Quality and Sustainability
CRG Grow is rooted in a philosophy of sustainability and year-round growing. Using a combination of hydroponic and traditional growing techniques, we grow local food for local restaurants—without compromise.
Our systems prioritize organic practices, and we’re proud to use only OMRI-listed pest solutions and beneficial insects like ladybugs for Integrated Pest Management. This natural approach ensures the purity of what we grow and supports long-term environmental health.
How We Grow
Every leaf begins its journey from seed, with microgreens and plug trays taking root in the greenhouse before moving through one of our many systems:
• ZipGrow Towers and Deep Water Culture Tables provide controlled, nutrient-rich environments for herbs and lettuces.
• Outdoor garden beds support seasonal crops across multiple sites.
• Living Walls, both onsite and in our restaurants, are maintained with care to ensure beauty and freshness.
From microgreens to basil and edible flowers, everything we harvest is grown with intention and used with creativity by our chefs.
Growing a Local Future
CRG Grow isn’t just feeding restaurants, it’s cultivating future careers in agriculture. Each season, we host interns from high schools and colleges, giving students hands-on experience in sustainable farming, greenhouse operations, and food systems.
By investing in the next generation of growers, we’re ensuring that local, ethical food production remains strong in our community.
Meet the Team
• Matthew Croft, General Manager – Overseeing CRG Grow’s day-to-day operations and strategic direction, Matthew ensures the greenhouse aligns with Cunningham Restaurant Group’s mission of quality, sustainability, and community engagement.
• Christine Kelley, Head Grower – Leading CRG Grow with expertise, passion, and a deep understanding of both hydroponic and traditional farming.
• Our Seasonal Interns – A group of dedicated students learning the ins and outs of greenhouse operations and sustainable agriculture.
Get Involved
While CRG Grow is not open to the public, we welcome opportunities to share our space and mission with the community through private tours, school visits, and special events by request.
With newly added facilities, we can now accommodate larger groups—including educational programs, culinary teams, and those interested in sustainable agriculture.
We invite you to:
• Contact us at crggrow@crgdining.com to schedule a private tour, educational visit, or inquire about hosting a group event or hands-on greenhouse experience.
• Support our mission by dining with our restaurant partners, including Vida, Modita, Nesso, Commission Row, Mesh, and our CRG Test Kitchen & Events Team, where CRG Grow produce comes to life on the plate.