Welcome to The Foodscaper 


The online toolshed for professional edible landscapers


We provide training, networking and continuing education for edible landscaping professionals

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Introducing the Field of Foodscaping


Foodscaping is:

  • an industry aimed at transforming ordinary urban and suburban spaces into abundant and delicious food-producing landscapes
  • a social enterprise solution for lessening our dependence on distant sources of energy, food and materials
  • an emerging field destined to be household term in the next 5-10 years - and it starts with you!

A foodscaper is:

  • a professional who designs, installs and maintains ecological food-producing landscapes for clients

Write for The Foodscaper 

The Foodscaper is actively accepting submissions! We are looking to publish boots-on-the-ground-practical and wanna-grab-your-shovel-inspirational stories about foodscaping, ecological design, permaculture and other creative ideas you may have within this scope.

To pitch a story idea or an article you’d like to republish on The Foodscaper, email info@thefoodscaper. We look forward to reading it!

Foodscapes — Not Lawns - for a Healthier Planet

  • “Homeowners use up to ten times more chemical pesticides per acre on their lawns than farmers use on crops.” (deep-roots-project.org)

  • “Of the 30 most commonly used lawn pesticides, 17 are possible and/or known carcinogens, 18 have the potential to disrupt the endocrine (hormonal) system, 19 are linked to reproductive effects and sexual dysfunction, 11 have been linked to birth defects, 14 are neurotoxic, 24 can cause kidney or liver damage, and 25 are sensitizers and/or irritants.” (beyondpesticides.org

  • Mowing for an hour generates as much pollution as driving 100 miles. (yardmap.org)

  •  “It is estimated that the meals in the United States travel about 1,500 miles to get from farm to plate. We put almost almost 10 kcal of fossil fuel energy into our food system for every 1 kcal of energy we get as food.” (CUESA)

  • “Each year more than 17 million gallons of fuel are spilled during the refilling of lawn and garden equipment—more than the oil that the Exxon Valdez spilled.” (columbia.edu)

Stay in touch!

Reach out to [email protected]-- we'd love to hear from you! And sign up for our newsletter to keep up with the whole Foodscaping industry.

Meet The Foodscaper Team


Matt Lebon, Founder 

Matt is most passionate about creating magical food moments.  He is driven by the belief that food connects us all.  By cultivating food crops with a reverence for Mother Earth he believes we can begin to heal our bodies and the land.  Matt got his start with farming as a Peace Corps volunteer in Paraguay, where he was initially bit by the gardening bug.  He went on to study ecological design and work on several farms.  For five seasons Matt worked at the EarthDance Organic Farm School until he left his role of farm manager in 2017.  Now with Custom Foodscaping, Matt is a practitioner and designer of edible landscapes and gardens.  

You can reach him at [email protected].

Lindsay Wolff, Programs + Summit Manager

Lindsay has worked as a writer, marketer, and publicist for over ten years. The connection between healthy bodies and healthy soil drew her to a love for organic agriculture. Lindsay is passionate about telling the story of Custom Foodscaping with the goal of inspiring more people to grow their own food and connect with nature. Lindsay worked on an organic vegetable and pastured pig farm outside of Seattle, and now spends most of her free time rehabbing a 1918 farmhouse outside of St. Louis where she and her husband Nate love to host community events. She earned her permaculture design certification through the Women’s Permaculture Guild.

Hanna Katz, Administrative and Marketing Coordinator 

Hanna is the upcycler behind STL-based Sequel Market where she turns secondhand textiles into useful home and lifestyle products. She comes to Custom Foodscaping after a stint as a literary conference organizer in Boston where she learned how to make large events feel personalized. Her days are filled with reading a wide variety of books, cooking delicious food, and building community whenever she sees the opportunity.

Caia Gillett, Administrative Assistant 

Caia grew up in Central Florida and came to the St. Louis area to study biology and sustainability. They became fascinated with the power of plants when working in native demonstration gardens that model how people can incorporate local species and attract pollinators to their own space by designing a habitat for nature and people. Since then, Caia has been passionate about sharing the holistic benefits that nature has on humans’ physical and mental health, environmental and food justice, and sustainable development. They are thrilled to be joining the CF crew and provide the St. Louis community with the farm-to-table experience.