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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.

00:00 Introduction to Edible Ecological Foodscaping

00:29 The Inspiration Behind Foodscaping

04:28 From Suburban Kid to Peace Corps Volunteer

05:14 Discovering Permaculture and Early Experiences

06:15 Founding Custom Foodscaping

06:35 Lessons from Paraguay

09:48 The Concept of Foodscaping

12:49 Starting the Business: First Steps

20:26 Early Projects and Gaining Traction

26:43 Expanding the Team and Services

29:37 The Role of Raised Bed Gardens

33:18 Magical Raised Bed Garden Project

34:27 Early Design Challenges and Solutions

35:50 Learning and Using Design Software

38:42 Current Design Tools and Techniques

41:55 Creating Proposals and Managing Projects

43:45 Daily Life as a Foodscaper

46:25 Team Dynamics and Weekly Routines

49:45 Seasonal Work and Challenges

52:57 Financial Realities and Business Management

57:30 Highlight Projects and Client Success Stories

01:01:57 The Future of Foodscaping

01:02:32 Resources and Community Engagement

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.

00:00 Introduction and Background

01:00 Starting the Foodscaping Business

02:43 Early Challenges and Growth

07:03 Building Client Relationships

14:49 Scaling Up the Business

18:24 Transition to a Cooperative

21:10 Scaling Down and Lessons Learned

24:47 Key Business Skills and Practices

44:06 Learning the Hard Way: 1099 vs W-2

44:58 Clocking In: The Importance of Time Tracking

47:32 Effective Team Communication with Slack

48:44 Identifying and Reaching Your Market

51:51 Setting Client Expectations and Consultations

54:31 Discussing Budgets with Clients

56:47 Managing Client Pipelines with ClickUp

01:00:29 Financial Literacy and Budgeting

01:06:36 Investing in a Good Team and Software

01:19:13 Proposal Building and Estimating

01:24:01 Final Thoughts and Best Practices