EVGRN john@evgrnpro.com
Wide view of the living salad wall, gradient from deep purple basil and red lettuce on the left to bright green Salanova lettuce on the right

Vertical Growing Wall · Nevada

A Living Wall, Harvested to the Plate

A modular growing wall of Salanova lettuces and culinary herbs, planted to spec and grown on-site to anchor a banquet room or live beside an open kitchen.

Grown By Green Side Up Vertical Farming logo

The System

Part Garden, Part Kitchen Line

The wall is a self-contained hydroponic growing system, planted in a living blend of Salanova butter and oakleaf lettuces alongside culinary herbs like basil and mint. No soil, no pesticides — just full-spectrum light, a closed irrigation loop, and a wall of produce that's still growing the moment it's harvested. Every install is planted to spec: the lettuce-to-herb ratio, the color gradient, and the varieties are chosen around your kitchen, your room, and your event.

Close view of the living wall showing curly green Salanova lettuce above a band of deep red and purple lettuce and herb varieties
The wall's natural gradient — deep basil and red-leaf varieties fading into bright Salanova green.

Built For How You Serve

Two Rooms, One Wall

Banquet & Catering

A Backdrop Guests Stop For

Set against a room wall behind a live salad action station, the wall gives guests a reason to linger — a chef tossing and plating to order, backed by the greens still growing a few feet behind them. Because the frame is mobile with its own lighting and irrigation, it rolls into a hotel ballroom, a tent, or a private dining room without construction, and rolls back out the same day.

Open Kitchen Concepts

Herbs Picked Where Guests Can See It

Best positioned over the garde manger or cold line rather than the hot line, the wall stays clear of live flame, heat, and grease splatter — the things that actually stress a living plant. Cooks pull a leaf seconds before it hits a cold plate or finishes a garnish, guests at the counter watch it happen, and the wall settles into the one station built to keep it thriving.

Vertical view of the living wall showing green curly Salanova lettuce fading down into deep red and purple herb varieties

Built to Spec

Your Blend, Your Palette, Your Partners

Every wall starts with a base planting plan and flexes from there. Salanova lettuce colors, herb varieties, and the size and shape of the frame are all set to match a restaurant's menu or an event's palette — a gradient of deep reds and purples fading into bright greens, or a single variety grown edge to edge. Layouts can also make room for event and brand partners, with dedicated planting zones or integrated signage worked in, so the wall flexes with the partnership as much as with the plants.

Why It's Better Than a Centerpiece

Grown Efficiently, By Design

Water

A closed loop, not a hose

Hydroponic systems like this one recirculate what the plants don't take up instead of losing it to runoff — a method widely cited as using up to 90% less water than conventional field-grown produce.

Inputs

No soil, no pesticides

Grown indoors in a controlled, soil-free system, there's no need for pesticides or herbicides — the leaf a guest sees is the leaf that reaches the plate.

Miles

Harvested in the room

Cut in the space where it's served instead of trucked in, the wall skips the cold chain, the clamshells, and the days most restaurant greens spend in transit before they arrive.

Atmosphere

A living room, literally

A wall of live, transpiring plants brings real biophilic design into a dining room or ballroom — the kind of green, growing space guests notice, even when they can't say why it feels good.

Close-up texture of curly green Salanova lettuce leaves above deep red coleus and lettuce varieties

Grown in Nevada

A Desert State, Growing Its Own

Nevada's high desert isn't exactly built for row crops, and most of the fresh produce on Nevada tables still arrives by truck — from California, Arizona, and further afield — before it ever reaches a kitchen. Controlled-environment growing walls like this one flip that supply chain: greens are planted, grown, and harvested right where they're served, supporting Nevada-based growers instead of the freight lanes that usually feed the state's restaurants and banquet kitchens.

Choosing a locally grown wall means fewer miles between harvest and plate, and a direct line of support to the small farms working to build a more resilient, home-grown food system in the desert.

The Grower

Grown by Green Side Up

Every wall starts at Green Side Up, a vertical farming company based right here in Las Vegas. Founded in 2022 by Mitchell Bryant, it set out to reshape how cities grow and eat — building micro-vertical farming systems that put fresh, locally grown produce back into neighborhoods that food deserts have left without it. Bryant's own experience growing up in an underserved Houston community shapes why the company exists: a chef by training, he built Green Side Up around the idea that a more resilient, home-grown food system starts block by block. That's the same system this wall is built to bring into your room.