bonuses!

2 video trainings for building a successful foodscaping business

Starting and Operating an Ecological Edible Landscaping Company

Matt Lebon, owner of Custom Foodscaping

Matt Lebon introduces and elaborates on the concept of foodscaping, sharing his journey from discovering permaculture during a Peace Corps mission in Paraguay to founding Custom Foodscaping in St. Louis. Highlighting the transformation from traditional, chemically supported lawns to lush, food-producing landscapes, he underscores the importance of connecting children with nature. Matt describes his initial challenges in starting the business, including establishing the company, finding clients, and relying on mentorship. He emphasizes designing with ecological principles, using materials like Eastern red cedar, and balancing various aspects like creating designs, managing a team, and dealing with administrative tasks. The talk concludes by showcasing a range of projects—from school permaculture orchards to rain gardens—illustrating the diverse applications of foodscaping. Matt encourages a collaborative approach within the foodscaping community to foster sustainable, edible landscapes.

Essential Business Skills for Foodscapers

By Jeremy Lekich, Co-founder and co-owner of Nashville Foodscapes

Jeremy Lekich, co-owner and co-founder of Nashville Foodscapes, shares insights from his 13-year journey in the foodscaping industry. Through his experiences scaling the worker-owned cooperative, he highlights the importance of relationship-based growth, learning from financial struggles, and effective team management. Jeremy emphasizes using software tools like Slack, ClickUp, and LMN for efficient business operations and client management. The script also covers best practices for estimating job costs, tracking performance, handling difficult clients, and maintaining transparency with employees. Key topics include permaculture, financial literacy, and adapting to industry changes.