An Albuquerque company is helping more people turn the idea of home gardening into a reality. But growing your own food takes work, and Albuquerque Foodscaping Company aims to help you build the infrastructure you need.
National survey data show that nearly 43 percent of people now grow some type of food at home, up from 35 percent just a few years ago. A Purdue University survey found that saving money is a major motivator, but so are improving overall health and a love of gardening.
“We’re on a mission to build a healthier and more sustainable Albuquerque one yard at a time,” founder Alex Perrin told KOB 4. “As long as it involves food production or food waste reduction at your property, we build it.”
After more than a decade as a nurse practitioner, Perrin founded Albuquerque Foodscaping Company in early 2025
“Not to be doom and gloom, but as a health care provider who’s traveled the world, like we’re not in the greatest of health states within the United States. There’s an appetite for change and it starts at home. It starts with what we eat,” he said.
From Home Garden to Foodscaping Business
Perrin built his own home garden, and a co-worker soon asked him to build one, too. That experience showed him how many aspiring gardeners needed help.
“Some people, they don’t have the body that’ll let them do this. Maybe they don’t have the time but we’re here to be that one-stop shop. If you have a dream to build healthier infrastructure at your property, we’re going to make that happen,” Perrin said.
Their work ranges from hand-built planter boxes and composting systems to chicken coops, small orchards, and even vineyards.
“It’s a tremendous amount of work to get everything built and done right,” client Kathy Robinson said. “I’d rather have someone that comes in, knows what they’re doing, get me set up and then I can have the fun of gardening forward.”
Perrin said he’s not the only one seeing the demand.
“We’re booked out through the year so there’s no waiting list,” he said. “It was kind of a leap of faith, to be fair and the community has really rewarded that. I’m quite inspired by it.”
Perrin still works three days a week at the hospital. He spends the other two days on what he calls edible landscaping projects. He’s already working with North Valley homeowners to build a mini vineyard and blackberry field.
