4 Fungi’s is a regenerative food company that utilizes readily available local agricultural residuals to generate value and reduce environmental impacts while also improving soil quality and food quality, building regional food security, and insuring consistent availability by producing food and food cultivating materials 12 months a year.

We believe human ingenuity will transform 21st century challenges into sustainable prosperity for all. And we believe human flourishing can nurture nature’s abundance. 4 Fungi’s will drive the revitalization of rural landscapes by building a flourishing, resilient and equitable farm community.

Join us.

Local Everywhere

  • We are all local. Even when we travel, the single most powerful reference point for our appreciation of other cultures is our grounded sense of who we are as defined by our connection to place.

    Culture emerges from place; language emerges from place, our heritage emerges from place and so does food.

    Sure it’s fun to share culture with those visiting us, and to learn from others when we’re the visitor. But that’s exactly the point: Without the integrity of place there is no integrity in place.

    We need a sense of place like we need breathing. It keeps us alive even when we’re not paying attention. We’ve got to be more mindful of it or we’ll lose it before we know it. And when we lose a sense of place, we lose a sense of our selves.

  • COVID exposed many frailties within the food supply chain. And overly-globalized solutions result in fragile supply chains that create fragile local economies. Top-down farming has its drawback for everyone. As one example, the US imported $2.6 billion worth of tomatoes in 2018, even though tomatoes grow well in controlled environments and we want tomatoes that don’t just feed local stomachs but tomatoes that feed local economies, too.

    By shortening supply chains and accelerating production cycles, the 4Fungi’s indoor farm is more adaptable to food chain disruptions than sourcing globally. The result: fresher, nutrient dense local produce and less waste.

Regenerative Everything

  • 100 million is such a big number we can’t imagine it. Not in dollars or galaxies or human beings, and certainly not in the number of living things that can be found in every handful of healthy soil.

    Yet, there they are: 100 million microbes in 1 handful of soil. Each handful is literally teeming with life. And the vast majority of these microbes are active supporters of the vitality and fertility we rely so much on to grow our food.

    But soil does so much more. It captures carbon, it absorbs moisture and slows water run off. It even purifies water.

    That’s soil’s dirty little secret: human health is wholly dependent on its health. So, while 4 Fungi’s is engaged in controlled environment agriculture, we have a multitude of strategies to keep nutrient flows in our home soil vibrant and vibrantly cyclical.

  • We see ourselves as nutrient stewards. We know humans need nutrients, but we also know that whatever we can’t use doesn’t suddenly become useless. Instead, in ways that have made this planet so incredibly fertile and abundant, everything is cycled through into new vibrant lifeforms.

    There are plenty of phrases for this: cradle to cradle, circular economy, closed loop systems, and so on. We have another phrase for it: common sense. Abundance begets abundance, and by stewarding any material that comes in contact with our operation toward its next best use is at the heart of our vision.

    That’s one reason why we’re so proud to be a part of Ellen MacArthur Foundations’ Big Food Redesign Challenge. We’ve found brilliant innovators who are committed to the same principles we follow, for every ingredient and every action, and even in our packaging.

Careers in Indoor Agriculture

  • Developing sustainable strategies to feed our growing and increasingly urban global population requires vision, interdisciplinary cooperation, and innovation on a grand scale. Indoor agriculture, a specialized form of Controlled Environment Agriculture, represents an emergent and rapidly growing field with potential to reduce many of the environmental and social challenges facing food, energy, and water.

    By 2050, we will need almost 70 percent more food, 30 percent more water, and over 50 percent more energy production. Climate change is impacting crop yields and creating unpredictable agricultural growing conditions, and the land currently dedicated to agricultural production is insufficient to meet increasing global food demand.

    The Food and Agriculture Organization of the United Nations (FAO) estimates that, today, one in nine people does not have enough food, a disparity that is only projected to grow in the future.

  • We’re in the process of launching several key aspects of our business, from composting and industrially blending agricultural residuals to spawning, growing, processing and packaging mushroom products.

    Our small but mighty team is taking root in Metter, GA, and we’ll be expanding over the next two years in carefully planned spurts.

    Stay tuned to this section to learn more about the job opportuniities as we announce them.

  • Denis Lepine

    CHIEF EXECUTIVE OFFICER

    Denis’ experience spans decades, bringing to life innovative tourism, food & beverage and regenerative models to multiple projects in Canada, USA, Vietnam and Trinidad. Through a profound connection to purpose, empowering the world with the essential innovations to thrive, he is inspired to take on the world’s most pressing root systems challenges and create a lasting impact for this generation and many more to follow.

  • Scott Boylston

    CHIEF DESIGN & REGENERATIVE OFFICER

    As someone who’s been involved in professional sustainability since the early nineties, Scott is co-founder and program coordinator of the Design for Sustainability program at SCAD, founder of Re:Purpose Savannah, and author of 4 books. He speaks and writes broadly about design and sustainability.

  • Chris Krause

    CHIEF OPERATING OFFICER

    Innovative, artistic, thought-provoking, surreally entertaining, all words used to describe Chef Chris Kraus, a leader in the post modern gastronomy movement. Equal parts chef and inventor, Chris challenges limiting culinary conventions. When you taste his creations can expect the unexpected. Chris’s creations are a multi-sensory culinary experience unlike any other around the world. 4Fungi’s serves as a state-of-the-art canvas for