Neopouss: The Toulouse-Based Urban Farm Revolutionizing Sustainable Agriculture through Space Research Collaborations

Neopouss, the first urban farm in Toulouse’s city center, was established by Nicolas Auriac and Quentin Jeandel in 2021. Located in the Arnaud Bernard district, the farm cultivates nutrient-rich microgreens for local restaurateurs. In a compact basement space, they grow a variety of microgreens such as carrots, peas, mahogany, nasturtium, and borage in vertical modules that maintain ideal temperatures and humidity levels.

The two friends won a regional grant in April 2021 for their climate change initiative and were driven to create a sustainable and meaningful venture. They opted to implement hydroponics techniques to reduce water and energy usage. Initially located on rue Gabriel Peri, Neopouss relocated to Arnaud-Bernard in the summer of 2022 after realizing the limitations of their initial location. Currently, they cultivate around forty microgreen varieties sold to approximately forty restaurants, with renowned chefs like Yannick Delpech among their clientele.

Emphasizing their environmental commitment, Neopouss prioritizes sustainable delivery methods such as walking or biking. In 2022, Toulouse-based company was chosen to participate in the TechTheMoon incubator’s second cohort focused on lunar economy innovations managed by Nubbo and CNES. Recognizing the potential of microgreens for space missions, Neopouss highlights its ability to preserve 97% of a plant’s nutrients after dehydration which makes it a valuable resource for astronauts by providing essential nutrients while minimizing transported provisions’ weight. Leveraging their expertise in space-related projects, Nicolas and Quentin collaborate with Toulouse’s Purpan agronomy engineering school on microgreen-based food supplements. Recently they expanded their operations with a franchise in Marseille to further their reach and impact in urban farming initiatives.

Overall, Neopouss is an innovative company that is using sustainable techniques to grow healthy microgreens for local restaurants while also contributing towards environmental conservation efforts and exploring new possibilities through space research collaborations.