From Park to Farm
Sustainable and Autonomous Food Supply Concept
In these challenging times, facing climate change, environmental pollution, and their dire consequences, our strongest solutions to these crises lie in sustainable communities that embrace organic, locally grown food, biodiversity protection, and a circular economy.
The From Park to Farm project envisions a healthy and safe environment for the local community to grow their own organic food, promote short food supply chains, and unite through the shared experience of on-site food production, which serves both as a social connector and an educational opportunity.
The primary objective of the From Park to Farm project is to create an open space in the heart of the town where residents can enjoy nature, grow and harvest their own food from the community garden, and participate in communal gatherings, cookouts, farmers' markets, and educational activities.
This unique town concept encourages residents to actively engage in the sustainable food supply chain, both as growers and consumers, fostering a stronger, more connected, and environmentally conscious community. Specifically designated areas in the Green Hub will allow guests and locals to organise conferences, events and sustainable initiatives, this way helping to gain additional revenue.
The
Concept
From Park to Farm is a transformative urban ecosystem that seamlessly integrates nature, sustainability, and community into a harmonious living environment.
At its core is the Green Hub, which features a versatile Greenhouse for both food cultivation and events, as well as a vibrant Common Kitchen for shared meals and celebrations.
The Local Food Hub expands this vision with a Bakery, a Food Market, and a Brewery, providing residents with access to fresh organic produce and fostering a culture of sustainability.
The Mini Zoo, which includes Hen keeping, Beekeeping, and a Small farm with sheep, goats, and rabbits, supports biodiversity and ethical food production, while offering valuable educational opportunities.
The Community Garden Area brings it all together with an Edible Park, Herb gardens, a Pond, and open spaces where residents can grow their own food, relax, and learn about sustainable practices. This innovative concept not only enhances quality of life but also serves as a scalable model for sustainable urban living.
The Green Hub
The Green Hub is a dynamic space where sustainability and community come together. With areas for growing food, hosting events, and sharing meals, it fosters connection, learning and creativity, serving as a vibrant cornerstone of urban living.
Greenhouse and Event Space
This dual-purpose structure is designed to bring people together while promoting sustainability. One section provides locals with a designated space to grow their own fresh organic food, fostering community bonds and encouraging self-sufficiency. It also serves as a hands-on learning environment for gardening enthusiasts of all skill levels. The other section is a versatile venue for relaxation and events, offering a welcoming space for gatherings ranging from conferences and workshops to parties and celebrations. Its adaptable design and natural charm enhance community life while generating revenue through event rentals, making it a cornerstone of sustainable urban living.
Common Kitchen
A vibrant gathering space where locals and visitors can connect over food and conversation. Designed to host events, festivals and markets, it provides room not only for shared meals, but also for festivities, cultural celebrations, and culinary creativity. With cooking facilities and communal dining area, it encourages residents to spend time outdoors, fostering connections and enriching the community spirit in a natural, welcoming environment.
Self-service shop
In the initial development stages of the town, the self-service shop would be a small yet highly efficient hub designed to meet the needs of a limited population while showcasing the community's commitment to sustainability and innovation. Located within or adjacent to the Green Hub, the shop would feature a clean and minimalist layout, with clearly marked sections for fresh produce, local eggs, honey, herbs, and other farm products. Operated on a subscription model, residents would receive weekly baskets of seasonal goods, pre-packaged for easy collection. For additional flexibility, an app-based system would enable users to unlock the shop, scan their purchases using in-store cameras or self-checkout kiosks, and pay digitally. For example, the shop might offer freshly harvested vegetables from the community garden, honey from the beekeeping area, and herbs grown in the hydroponic greenhouse. This compact, tech-enabled shop would not only reduce labor costs but also allow residents to engage directly with the local food supply chain, fostering a sense of ownership and community while ensuring access to fresh, organic produce.
Local Food Hub
The Local Food Hub is a welcoming space where people can come together to enjoy fresh, locally sourced food and drink. It promotes sustainability and strengthens the community through shared meals, vibrant markets, and a deep connection to local producers and the environment.
Bakery
Ideally located next to the park, the local bakery would ensure efficient and sustainable delivery of fresh harvest. It would source eggs, honey, fruits, vegetables, and herbs from the park and the greenhouse, incorporating as many locally grown, seasonal ingredients into its menu as possible. Depending on the population size and the proximity to other towns, the bakery could operate only on weekends or remain open throughout the week. Some of the baked goods may be sold to nearby coffee shops, helping to reduce food waste while spreading the message of sustainable produce to surrounding communities.
Local Food Market
As the population grows and the farm area expands, residents and visitors will have the opportunity to purchase fresh, locally grown produce at the Local Food Market. This market will offer a curated selection of homegrown items, encouraging people to plan meals around the seasonal offerings from the area. Additionally, it could serve as a distribution point for produce from nearby organic farms, making it easier for people to access healthy, locally sourced food. The market might feature a variety of products, including fresh eggs, local honey, fruits and vegetables from the farm, herbs and greens from the vertical farm Leafood and a local hydroponic garden, and meat and other goods from nearby farmers, such as those in the Farmers Circle.
Brewery & Bar area
B Corp-certified microbrewery BRØL partners with the food hall to enrich the dining experience with unique craft beers. The bar area will invite both locals and visitors to enjoy a curated selection of drinks, focusing on local, organic, and sustainably crafted beers. Initially, the bar may operate on weekends or be available exclusively for private events, offering a cozy, eco-conscious space to relax and enjoy a drink.
The Community Park
The Community Park embodies the harmony in which nature and community thrive together. It offers a serene, nurturing space to relax, grow, and gather, fostering sustainability and a deep connection to the natural world.
Edible Park
A key strategy in combating air pollution, urban heat islands, and climate change is to integrate more greenery into urban spaces. From Park to Farm takes this a step further by creating a park that not only provides a peaceful retreat in nature but also offers the opportunity to enjoy fresh fruit and berries growing on trees and bushes. This would become the first-ever edible park for town residents and visitors. From cherry blossoms and plums to apple trees and berry bushes, the park invites everyone to taste the bounty it has to offer.
Community Garden
One of the key pillars of a sustainable food ecosystem is the ability to grow your own food and actively engage in the process at every stage. As cities continue to expand rapidly, many residents find themselves without opportunities to harvest their own produce. Establishing a community garden helps address this challenge while also creating a shared space for people to meet, connect, collaborate, and learn from one another.
Pond
A symbiotic relationship between land and water is essential for a truly sustainable food system. A pond at the heart of the town would provide a peaceful space for relaxation, as well as opportunities for fish farming and fishing. The pond’s water could also be used to irrigate the park’s plants. Educational signage nearby would inform visitors about the importance of water conservation and organic farming as key methods for preventing water pollution.
Greenhouse
The greenhouse would be divided into two distinct areas. One section would be dedicated to allowing locals to grow their own food, while the other would provide a space for relaxation on colder days. The latter could also be used to host both private and public events, such as conferences, parties, and more. This flexibility would increase the value for residents by creating opportunities for additional revenue. This is a key aspect of the greenhouse, which allows to secure profitability from the project even in the beginning stages of the town development.
Herb Garden
The community park could be further enhanced by designating an area for an herb garden. This garden would provide residents with fresh, organic herbs such as mint, thyme, basil, rosemary, and potentially other varieties. The local bakery could use them as spices, while residents and visitors would be welcome to harvest them for personal use, whether for making teas or preparing natural remedies.
The Lithuanian Farm Hub
The mini zoo would blend leisure and education by bringing visitors closer to the rhythms of a sustainable ecosystem. Featuring free-range hens, buzzing beehives, and a small farm with sheep, goats, and rabbits, it would serve as a lively space where ethical animal care meets community engagement.
Visitors could enjoy the beauty of rural life, learn about biodiversity, and gain a deeper appreciation for how animals contribute to a balanced, sustainable way of life.
Hen Keeping
A sustainable ecosystem would not be complete without animals, which provide locals with ethically sourced animal-based products. From Park to Farm offers a designated area for free-range hen keeping, supplying residents with organic eggs through a weekly subscription, delivered directly to their door at the start of each week. This hen keeping area would also serve as an educational resource for schools, a site for composting waste, and a unique attraction for visitors.
Beekeeping
In the nearby area, From Park to Farm should include a designated beekeeping zone that provides residents with organic, locally sourced honey. Beekeeping is essential for maintaining healthy biodiversity, especially in a park filled with fruit and berry trees. This area would also serve as an educational space for students and visitors, offering an opportunity to learn about the benefits of sustainable beekeeping and the importance of protecting biodiversity to support a thriving ecosystem.
Mini farm
In addition to the hen and beekeeping areas, From Park to Farm would feature a small farm with sheep, goats, and rabbits. While this area would primarily serve as a tourist attraction, all ethically sourced animal products would be available to residents and used in the town’s bakery.
Development stages
Considering the fact that the amount of residents living in the area will grow, the town can be developed in stages, based on the amount of people living in the area and the amount of visitors. Until reaching at least 1500 citizens, it's not realistic that any shops, bars or food services will reach commercial sustainability. Food and beverage supply is proposed to be based on subscription models including self-service in the infrastructure that will be decided to build as part of the sales attraction for the area.
Stage 1
200 - 1500 residents
Key focus
Establishing the park that can eventually be developed, it is up to the investor to decide on which infrastructure to invest on day one, and which parts can be added later on, once there are more residents living in the area.
Establishing foundational elements for food production and community engagement, creating a self-service shop providing local organic produce to the residents.
Edible Park
Develop the Edible Park with fruit and berry trees, a small pond, and an herb garden for communal use. In the beginning, the main focus would be maintaining the park. This includes not only the trees but also the berry bushes. These strips could be designed as part of the local network, likely planted in well-prepared beds that require minimal maintenance. The beds could be created using materials like sandy soil or small stones, making them low-maintenance. Natural flowers would then be planted in these strips as a starting point. This approach would lay the foundation for a sustainable and manageable garden design.
Introduce recreational areas, including picnic spots, walking trails, kids playing areas in order to attract more visitors at the early stages of town development.
Green Hub
Build the Greenhouse with three sections: a food-growing area for locals with a hydroponic garden, an event space with a self-service shop and a common kitchen area (stage 2). Establishing a hydroponic garden can be either part of the stage 1 or stage 2 of the development process.
Establish a self-service shop for local goods and products from other organic farms (such as Leafood and Senatorių pasažas). The products could be provided to the residents via subscription based module or through a self-service shopping experience. The self-service shop should be part of the event space area and also offer self-service coffee. This way, the area could be used from the very beginning by the locals and citie’s guests. This area could also be used for sales meetings, representations and so on. This area would allow them to gain revenue early on. For self-service shopping, this app could be used.
We recommend using the same space, incorporating the open area connected to a semi-open section and the greenhouse. This design allows the space to be closed off during bad weather and opened up when the weather is good, enabling us to utilize it in multiple ways. The whole area (including the self-service shop) should take up to 500 square metres.
Stage 2
1500 - 2500 residents
Key focus
Expanding the area with more buildings and offering the community a broader supply of organic produce.
Community Garden
Introduce the Community Garden and the Herb garden as part of the Edible park. Creating raised beds for residents to grow seasonal vegetables and providing them with a possibility to receive help at their garden.
Green Hub
Set up the Common Kitchen for communal meals as part of the Green Hub, small events, local food markets etc. In this area, locals and residents can be provided with smaller scale organic products from other organic farms. The area should take around 300 square metres.
Expand the Greenhouse with a hydroponic vertical farming section for herbs and leafy greens. This system could be housed in a compact, multi-story structure requiring approximately 50–100 square meters of ground space, with vertical racks multiplying the yield per square meter. The setup would need access to reliable electricity for LED grow lights, water for hydroponic or aeroponic systems, and climate control infrastructure to maintain optimal growing conditions. Either in stage 1 or 2.
Lithuanian Farm Hub
Start with Beekeeping and Hen Keeping areas for local honey and eggs. Establishing a composting area to encourage sustainable waste management. The total farm area would require up to 600 square metres (300 for indoor and 300 for outdoor). In order to maintain high hygiene standards, we suggest this technical solution for cleaning the manure.
Eventually, increase the livestock population and expand enclosures to accommodate growing interest. The animals at the farm remain small (lamas, goats, sheeps, rabbits, hen).
Local Food Hub
Establish the Bakery and open the Brewery/Bar area for weekends and private events, showcasing local craft beers, natural wines, etc. Initially premade supplies should be used, transitioning to on-site baking as the town grows. A beer or wine bar could operate within 200 square meters, while a bakery and coffee shop might require another 200 square meters. A grocery store could similarly be accommodated within 200 square meters. Altogether, that’s around 600 square meters for these commercial areas.
Education
Start offering workshops on sustainable farming and beekeeping, organise community events, local initiatives to attract more visitors.
Land
Usage
We should approach planting and designing the park with great care, ensuring that the surrounding buildings are considered. Whether to execute everything from the start or phase it over time is likely a financial decision on your part. Ideally, doing everything upfront would help avoid disruption as the town grows. While it might seem like a large investment initially, it could save costs and reduce complications in the long run.
For example, when thinking about the greenhouse area, a space of around 500 square meters would suffice, adding extra 50-100 square metres for the hydroponic garden. The open event space, including the self-service shop and an area for meetings/presentations should also fit in around 500 square metres. The open common kitchen and the area would require additional 300 square metres.
For other facilities, such as a grocery store, bakery, and beer or wine bar, the space requirements are also manageable. A beer or wine bar could operate within 200 square meters, while a bakery and coffee shop might require another 200 square meters. Altogether, that’s around 400 square meters for these commercial areas.
As for the farm section, indoor space for animals might need about 300 square meters, with an outdoor area of a similar size. Even with these additions, we’re not talking about an overwhelming amount of construction.
Our Goals and Values
A town with a sustainable food ecosystem would help advance multiple UN Sustainable Development Goals (SDGs)
Zero Hunger
The town promotes local food production, reduces food waste, and supports sustainable farming practices, all of which contribute to food security and improved nutrition.
Responsible Consumption and Production
The town reduces waste, upcycles food, and educates residents on mindful consumption, helping to create a circular economy.
Good Health and Well-Being
By prioritizing organic food, encouraging healthier diets, and ensuring environmental protection, the town also fosters physical activity and mental well-being through its green spaces.
Climate Action
By promoting sustainable farming, composting, and the use of renewable energy, the town lowers emissions and contributes to carbon sequestration.
Sustainable Cities and Communities
The town reduces the environmental impact of food production and transportation, supports local food systems, and enhances inclusivity and resilience.
Life Below Water and Life on Land
The town supports biodiversity and ecosystem preservation by using organic farming methods that conserve ecosystems, improve water quality, and protect wildlife.
Overall, the town integrates these practices to build a sustainable and resilient community that promotes both environmental and societal well-being.
Our Mission & Values
The mission of this project is to provide the town’s residents with organic, healthy, and seasonal food, while simultaneously deepening their understanding of sustainable living and fostering communal values.
All produce grown in the park area must be organic, meaning the crops will be cultivated without the use of synthetic pesticides, herbicides, or chemical fertilizers. Instead, natural methods such as crop rotation, composting, and biological pest control will be employed. This approach supports soil health, protects biodiversity, and reduces environmental pollution, ensuring that produce is grown in a sustainable and eco-friendly way.
The farm and its soil will be protected through regenerative farming practices focused on restoring and enhancing soil health, biodiversity, and the overall safety of the ecosystem. Techniques such as cover cropping, rotational grazing, and reduced tillage will be used to achieve these goals. In the context of the town's food system, regenerative farming can be integrated into local food production methods, including community farms and gardens. This approach improves soil fertility, increases carbon sequestration, and promotes long-term environmental sustainability, while also providing fresh, healthy food for residents.
Aiming to combat the climate crisis and reduce pollution, From Park to Farm takes the issue of greenwashing very seriously. Therefore, all food retailers and partners must adhere to organic farming principles and provide proof of their sustainable practices through auditing or certification.
No Waste: Recycling at the Core of From Park to Farm
Supporting the zero-waste principle, From Park to Farm aims to minimize its waste footprint as much as possible. To start, all town residents will be provided with compost bins for their organic waste. In collaboration with local composting facilities, From Park to Farm will collect remaining food waste and repurpose it to generate heat. Additionally, all biodegradable waste from the farm will be composted and used as natural fertilizer on-site or fed to the town’s animals (sheep, goats, and hens) at the mini zoo. Animal manure will also be utilized as fertilizer, creating a circular farming system where everything is reduced, reused, and recycled to its fullest potential.
Eco-design: Embracing Sustainability
The town is envisioned as a living extension of its natural surroundings, designed with textures and tones native to Lithuania. Locally sourced wood, stone, and plaster form the foundation, while earthy, nature-inspired colors help blend the town seamlessly into the landscape. Every element reflects a commitment to sustainability, creating a sense that the town has organically grown from the land it inhabits.
Opportunities to Grow
Transforming the Park into an Open Community Farm
As the town’s population grows, the park can gradually be transformed to include more spaces for growing food and raising animals. Initially, the park would feature fruit and berry trees, a community garden and a mini zoo with hens, bees, and other animals. As the population expands, 2 to 5 hectares of the park territory could be converted into a farm, while maintaining pathways for visitors to explore and learn about sustainable food production. The park’s architectural plan should accommodate this potential growth, leaving flexible space for future expansion if needed.
Hydroponics and Vertical Farming
Adjacent to or within the greenhouse, a hydroponic vertical farm could be established, enabling locals to grow their own herbs using water, without the need for soil. This innovative system would offer an opportunity to learn about the latest advancements in sustainable food production. As the town’s population grows, the hydroponic garden could be expanded, further deepening the community’s engagement with sustainable farming practices.
Self-Service Shop for Local Produce
As the population grows and the farm area expands, both locals and visitors will have the opportunity to purchase locally grown produce from a self-service market. This will provide an additional source of revenue while allowing residents and visitors to plan their meals around seasonal offerings from the area. The market could offer a variety of products, including fresh eggs, local honey, fruits and vegetables from the park and farm areas, herbs and greens from the vertical farm Leafood and a local hydroponic garden, as well as meat and other animal-based products from nearby farmers and the Farmers Circle.
Our Partners
Senatorių Pasažas
This established food hall could serve as a showcase for the town’s products, offering curated selections and hosting pop-up events featuring chefs and farmers from the eco-city.
Farmer's Circle
Their network of local farms would play an integral part in the supply chain, ensuring a steady flow of diverse produce to the town’s residents.
BRØL (Microbrewery)
This B Corp-certified microbrewery would become a partner, offering its craft beers in the food hall and local restaurants, adding another layer of local flavor to the dining experience.
Leafood
Leafood, one of the leading vertical farms in Europe, is a sustainable hydroponic farm located in Vilnius that could supply the town with fresh greens, reducing food miles and minimizing carbon footprint.
Who we are
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Niels Peter Pretzmann
Niels Peter Pretzmann is a Danish entrepreneur and a founder of organic farm Farmers Circle and sustainable hospitality hub Senatorių Pasažas in Vilnius. Since relocating to Lithuania in 2013, Niels has embarked on a mission to fix the broken food supply chain, improve soil and bring healthier, sustainably grown foods to everyday tables. Senatorių Pasažas houses a bakery, butchery, natural wine bar, bookshop, farm and interior decor shops, as well as two renowned restaurants - Nineteen18 and 14Horses. Besides organicity, Farmers Circle farm also operates as a regenerative farm and promotes slow living through its organic restaurant Red Brick. All hospitality and retail venues are interconnected through the same sustainability concept. In 2024, restaurant Nineteen18 was awarded one Michelin star, restaurant 14Horses - a Michelin Bib Gourmand nomination, and Red Brick - a Green Michelin star for exceptional work in promoting sustainable foods. Falstaff guide gave Nineteen18 95 points for exceptional gastronomy, and LaListe included into 1,000 best restaurants of the world. Star Wine list awarded 14Horses with silver star for the wine list. This year, Farmers Circle has been named the best organic farm in Lithuania, while Baltic Sustainability Awards gave awarded first place for the efforts in regenerative agriculture.
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Niels Brandt-Badaire
Niels Brandt-Badaire began his career as an assistant supermarket manager and later advanced to supermarket manager at Manor (CH), marking the start of his management journey. He then rose to the position of Managing Director of Løgismose Retail in Denmark, where he deepened his knowledge and expertise in food retailing. The highlight of Niels Brandt-Badaire's career came when he took on the role of market hall manager at TorvehallerneKBH. In this position, he played a pivotal role in the planning, opening, and daily operation of Denmark's first market hall. This remarkable achievement highlights his ability to manage and organize complex projects. His contributions helped establish Torvehallerne as an iconic destination for food lovers and food entrepreneurs. After his tenure as Torvehallerne manager, Niels decided to launch his own company, BrandtDings, where he works as a consultant. This step reflects his entrepreneurial spirit and his determination to leverage his extensive experience to help other businesses thrive.
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Carl Johan Paulsen
Carl Johan Pedersen, MSc in Economics and 45 years old, has an extensive background in leadership and the food industry. For 10 years, he served as Managing Director of Meyers, a leading Danish food company founded by Claus Meyer, co-founder of Noma. During his tenure, Carl Johan oversaw the operation of eight gourmet bistro restaurants, six bakeries, Denmark's largest high-end event and catering business, and a lunch catering operation serving 8,000–9,000 meals daily. His exceptional leadership earned him the prestigious Danish Leader of the Year award in 2020. Currently, Carl Johan is the founder and CEO of noon, a prominent Danish green catering and event company, as well as the CEO and partner of BaneGaarden, an award-winning event space and venue. Together, noon and BaneGaarden employ approximately 150 staff and generate an annual turnover of approximately €10 million.
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Rugilė Matusevičiūtė
Rugilė Matusevičiūtė is a sustainability educator and journalist with a career of over ten years in climate and sustainability communications. She is an European Climate Pact Ambassador as well as a member of Oxford Universities Climate Journalist programme. She is the author of multiple TV, radio, podcast shows and documentaries about sustainability. She is mostly known for her radio show “Ministry of Sustainability” and podcast “Išpakuota”. She also worked as a sustainability project leader for a biggest Lithuanian media channel “Delfi”. Rugilė is the organizer of the biggest sustainability conference in Lithuania “Momentum”, she also works as content editor at Sustain Academy. Rugilė has been awarded for her research in environmental journalism by Vytautas Magnus University, where she also worked as a guest lecturer at only 27 years old. Rugilė works as a public speaker in various international sustainability conferences, also as a communications consultant for private businesses. Most recently, Rugilė has created her own company “Gamtos bičiuliai” that helps companies to communicate about sustainability more effectively.