Welcome to iGrow News, Your Source for the World of Indoor Vertical Farming
Lisette Templin, Professor At Texas A&M University - A Pioneering Woman In Agriculture
Lisette Templin is the director and founder of the Texas Urban Farm United (TUFU - TAMU) a startup vertical farm she and a couple of students began in 2019
According to Lenny Geist and Anne Amoury, with Kansas Freedom Farms, one of many pioneering women in agriculture is Lisette Templin, a professor of health and kinesiology at Texas A&M University (TAMU) in College Station, Texas. Lisette Templin is the director and founder of the Texas Urban Farm United (TUFU - TAMU) a startup vertical farm she and a couple of students began in 2019.
As a faculty member overseeing Physical Education, Templin is keenly aware of how food choices and essential daily nutrition are to overall animal and human health.
She and her students received a small grant from the TAMU public health school to go vertical. Templin has a number of hydroponic growing towers in her new venue she and a few co-workers maintain. Some of the all-natural forage is donated to the university’s “12th Can” food bank program to alleviate local hunger...clearly one of Templin’s strongest passions.
Lisette Templin (Photo credits: Texas A&M University)
“Food as medicine must play a more urgent and vital role in the health of our children and the health of our country. Indoor hydroponic farms can play a pivotal role in transitioning people off of medication from chronic diseases as well as strengthen the immune system.
Micro and macronutrient dense food grown locally can effortlessly replace food that is highly inflammatory to the human body while providing the needed phytochemicals that promote health,” she wrote recently. Templin is in the process of applying for grants and financial support in hopes of raising $1 million (USD) to erect a two-story CEA facility that will be home to hydroponic growing operations on the top floor with a kitchen, cafeteria, classrooms, and offices on the ground floor.
Photo credits: Texas A&M Urban Farm United / The Eagle
“Hydroponic food is about the impact of delivering maximum nutrient density to the immediate local community. Hydroponic vertical growing technology's innate potential is its ability to eradicate food deserts across our country,” Templin says. Clearly, she’s a Texas trailblazer with tall towers to tend.
According to Lenny Geist, "we need more like Templin, to improve agriculture and promote environmental stewardship. It behooves the stuffed shirts to follow the determined bunch out on the “north 40” -- the bunch that likes to wear Gucci or Louis Vitton heels just as much as they do Justin or Tony Lama boots."
"They aren’t afraid of hard work, trying new things, and exploring what’s possible even if it means a setback or two along the way," he adds. "Since they see these as learning opportunities to get better and march forward toward their ultimate objectives having gained greater perspectives. Someday, these movers and shakers or any of their sure-to-follow feminine disciples may just give the old, stodgy stuffed shirts the boot. There are lots of reasons to believe this will be for the best."
For more information:
Lisette Templin,
Texas A&M, Texas Urban Farm United
lisettetemplin@tamu.edu
www.agrilifetoday.tamu.edu
29 Mar 2021
Introducing Vertical Farming To Mexico And Beyond
Above all else, Karma Verde Fresh is a social enterprise whose purpose, according to Tagino, “is to transform the lives of individuals and communities through the creation of accessible food options, that have positive economic and sustainable impacts on the environment.”
Karma Verde Fresh (KVF) is a vertical farm based in Monterrey, Nuevo León (northeastern Mexico), producing a variety of seedlings, leafy greens, strawberries, and beans, and manufacturing its own cultivation systems which can be installed in any urban environment to promote local agriculture.
First established in 2016 by Leo Lobato and Rafael Cuellar, Karma Verde Fresh sought to master vertical agriculture before developing its own system and initially purchased four vertical racks systems from a Dutch company. The company quickly realized that for vertical farming to be successful in Mexico and other developing countries, the technology needs to be both efficient and financially accessible so that any sized growers can participate in the development of their own urban, peri-urban or rural farms.
(F.l.t.r.) Leo Lobato and Rafael Cuellar, co-founders of KVF
According to Tagino, the company’s communications and social media manager, high capital and operating costs are the main barriers to vertical farming.
Technique available to anyone
This has led the company to develop its own technology within Mexico and make it as accessible as possible, all with the goal of providing as many communities with nutritious produce. Today, KVF has increased its cultivation grow racks by more than 89% in the same footprint and their solar LED lights use 21% less energy.
“We know that there are super sophisticated farms across the world, with high automation. That is one way, but in order to impact communities that are left behind, are looking for job opportunities, vertical farming needs to be affordable,” says Tagino.
Once Karma Verde Fresh successfully developed its own cultivation system, the company developed a digital strategy to reach its potential and future customers through various social media platforms which include Facebook, Instagram, and Twitter.
Pushing R&D
Aside from its strong social media presence to attract young customers and entrepreneurs, Karma Verde Fresh also strongly emphasizes the importance for scientific research in the vertical farming industry, publishing their first scientific research report in Cyprus at an international sustainable agriculture conference in March in conjunction with Dr. Gilda Carrasco of the University of Talca.
KVF's salad mix
“Back in 2018, we learned that vertical agriculture really needs the scientific research community to be on board because they can give us the best science for improving growing conditions. In 2019, we started our first laboratories at two UANL campuses (Universidad Autónoma de Nuevo León) and the UAAAN in Coahuila, and in 2021-2023, we’ll be installing cultivation systems at different universities across Mexico, Central America, and as far away as Chile,” says Leo.
By installing cultivation systems at numerous universities, Karma Verde Fresh hopes to attract youth to vertical farming and to develop businesses in the regions where the systems are being established. The company is also immersing itself in the academic world by collaborating on research projects and participating with NCERA-101, a research committee focused on exchanging information about technologies in controlled environment agriculture (CEA).
Expansion plans
Through these research collaborations, the company is creating models that it can replicate across Mexico. Thanks to the American Chamber Mexico, the company met Ken Moskal, now an angel investor and a new corporate structure will allow Karma Verde Fresh to transition out of its start-up phase. While the company hopes to attract investment fund managers, Leo also explained that Karma Verde Fresh is taking its time to grow organically, invest its own money and only bring in outside investments if needed.
Karma Verde Fresh plans to fund its growth mostly through sales of seedlings, produce to restaurants and selling the KVF systems through the national distribution network developed through Mexico’s Industrial Chamber CANACINTRA’s Ag Sector.
Above all else, Karma Verde Fresh is a social enterprise whose purpose, according to Tagino, “is to transform the lives of individuals and communities through the creation of accessible food options, that have positive economic and sustainable impacts on the environment.”
Their purpose garnered the attention of the Inter-American Institute for Cooperation in Agriculture (IICA). The organization asked Karma Verde Fresh to join an alliance, which was signed in 2020 and will work to build cultivation systems in food banks in the country’s most food-insecure regions, as well as the first Vertical Agriculture Tech and Trainer Certification Program in Mexico City.
Sustainable systems
Another interesting initiative of Karma Verde Fresh is its solution called the Rolling Thunder Service. By developing 40-day forecasts over Mexico, the company will be able to better forecast severe meteorological events and begin producing seedlings in its racking systems ahead of such events. When severe storms damage agricultural crops, the company will be able to provide to healthy seedlings to help farmers recover quickly.
The company is guided by three core values: consciousness, innovation and collaboration. With respect to innovation, Tagino explained that it isn’t simply about buying innovation but about actually innovating in the countries seeking to build sustainable agricultural systems. That is ultimately why the company decided to develop its own vertical racks and LEDs. The company’s commitment to collaboration is evidenced by its numerous university partners and research projects.
“Not only are our processes enriched by the different perspectives and knowledge, but it generates a bigger impact among the communities and ecosystems where the collaborations occur,” says Tagino.
For more information:
Karma Verde Fresh
Blvd. Díaz Ordaz #130,
Col. Santa María, Piso 10, Torre 3,
64650, Monterrey, Nuevo León, México
+52 (81) 8851-8261
Leo Lobato, Co-Founder
leo@karmaverdefresh.com
Tagino Lobato, Communication Manager
tagino@karmaverdefresh.com
www.karmaverdefresh.com
Publication date: Thu 25 Feb 2021
Author: Rebekka Boekhout
© VerticalFarmDaily.com
Bowery’s Founder, Irving Fain, On The Future of Vertical Farming
At one point in the not-so-distant past, vertical farming’s role in our future agricultural system was far from certain. Growing leafy greens in warehouse-like environments controlled by tech seemed like a compelling business, but one that had yet to prove itself either economically or as an important source of food for a growing world population
Image from: The Spoon
At one point in the not-so-distant past, vertical farming’s role in our future agricultural system was far from certain. Growing leafy greens in warehouse-like environments controlled by tech seemed like a compelling business, but one that had yet to prove itself either economically or as an important source of food for a growing world population.
That, at least, was a common sentiment Irving Fain, CEO and founder of Bowery, met with when he started his vertical farming company five years ago. “There was a bit of skepticism around it,” he told me over a call recently, suggesting that five years ago, there were a lot more “ifs” than “whens” in terms of vertical farming’s future.
Fain, Bowery, and the entire vertical farming industry get a much warmer reception nowadays. Investment dollars are pouring into the space. Around the world, companies, scientists, and food producers are using the method to not just supply upscale grocery stores with greens but experiment with breeds of produce, feed underserved populations, and grow food in non-arable regions. As Fain suggested when we spoke, the last 12 months seem to have turned those “ifs” into definite “whens.”
Bowery’s last 12 months also illustrate this change. Fain said that Bowery went from under 100 retail locations about a year ago to nearly 700 right now, and will be in more than 1,000 “in the coming months.” Its produce is in a number of food retailers around the Mid-Atlantic and Northeast, including Whole Foods Market, Giant Food, Stop & Shop, Walmart, and Weis Markets. And in 2020, the company experienced “more than 4x growth” with e-commerce partners.
While the pandemic is responsible for some of this popularity, Fain insists it is not the only reason for the eventful year. “It’s definitely bigger than the pandemic,” he said. “What you’re seeing is a food system that’s evolving and [people have a desire] to see transparency and traceability in the food system.” These, he says, are issues the traditional food supply chain isn’t really able to address right now, hence the opportunity for companies like Bowery, which effectively cut multiple steps out of the supply chain.
Bowery grows its greens (lettuces, herbs, and some custom blends) inside industrial spaces where crops are stacked vertically in trays and fed nutrients and water via a hydroponic system. Technology controls all elements of the farm, from the temperature inside to how much light each plants get. The company currently operates two farms, one in New Jersey and the other in Maryland. A third is planned for Pennsylvania.
Technology, in particular, is something Bowery has big plans for. On top of a retail expansion, Bowery also added some notable personnel to its staff, including Injong Rhee, formerly the Internet of Things VP at Google as well a chief technologist at Samsung. Having such technology chops onboard will be vital in order for Bowery to realize many of its ambitions around advanced automation, which has the potential to optimize many parts of the seed-to-store process for vertically grown greens.
For example, Bowery’s farms are equipped with sensors and cameras that are constantly collecting data — “billions” of points, according to the company — that can be used to not just observe the current state of plant health but also predict the most optimal growing conditions for each crop. Elements like temperature, humidity levels, nutrient levels, and light intensity can all be adjusted, via the BoweryOS software, to create those optimal conditions. The end result is more consistent crop production, better yields, more flavorful food, and, ideally, a better nutritional profile for the greens compared to what conventional produce offers.
The system can also, through automation and AI, detect problems with plants. In a recent interview with Venture Beat, Bowery Chief Science Officer Henry Sztul used the example of butterhead lettuce yellowing at the edges during growth. Bowery’s system is technologically advanced enough at this point that it is starting to understand the conditions that create those yellowing edges. That foreknowledge, in turn, will allow growers to adjust the crop “recipe” (see above mixture of lights, temperature, etc.) to avoid the problem.
It took Bowery years to get to this point in terms of what its technology is capable of doing. “The system [for] indoor farming that you choose has a direct impact on the crops you’ll be able to grow, on the margins you’ll be able to generate, and on the return profile of the business itself,” said Fain. “And so being incredibly intentional and thoughtful about what technology you use is something we spent a lot of time on because it has an extraordinarily important economic impact.”
On a less technically complex note, controlled ag from Bowery and others also goes some way towards reinventing the supply food chain. Rather than greens being harvested in, say, Mexico and shipped via a complex distribution process all the way to Baltimore, they are packaged up at the farm and distributed to nearby retailers, usually those within a day’s drive “It is much more sustainable. It is much more efficient, and it’s more reliable, and those things have been important to consumers long before COVID,” said Fain.
Bowery will continue to innovate on both the technology and supply side of its business, as well as with the food itself. The company just launched a new specialty product line that will experiment with different flavors of greens and change frequently.
In terms of tech, Bowery’s latest farm, currently being built in Bethlehem, Pennsylvania, will incorporate even more automation than the company’s two existing farms. That location is slated to open later in 2021. When it does, Bowery will be capable of serving nearly 50 million people within a 200-mile radius.
The company hopes to expand its geographic reach much wider some day, building farms near most major U.S. cities and beyond. Given the increased confidence in the vertical farming sector as a whole, now looks to be the optimal time to move towards those ambitions.
by Jennifer Marston, The Spoon
VIDEO: Indoor Ag Science Cafe Discusses Marketing Vertical Farm Food To Consumers
This presentation given by Dr. Bridget Behe discussed marketing indoor farm produce
‘Considerations for Marketing Vertical Farm Food Products to Consumers’ by Dr. Bridget Behe (Michigan State University)
The Café presentations are available from the YouTube channel.
This presentation given by Dr. Bridget Behe discussed marketing indoor farm produce. Dr. Behe emphasizes that marketing is the communication of the value with consumers and “Why” to sell or buy is the important focus to connect producers and consumers. Dr. Behe also shared her latest research on consumer perceptions on price vs value, and COVID-19 pandemic related ‘shopping anxiety’. Indoor Ag Science Café is an outreach program of a project OptimIA, funded by the USDA SCRI grant program (http://www.scri-optimia.org). The café forums are designed to serve as a precompetitive communication platform among scientists and indoor farming professionals.
Contact Chieri Kubota at the Ohio State University (Kubota.10@osu.edu) to be a Café member to participate.
Liberty Produce & Writtle University College Launch Webinar Series On The Transformation of Agriculture And Its Workforce For A Sustainable Future
Writtle University College (WUC) in Essex and Liberty Produce launch their highly anticipated public webinar series on January 27th 2021.
18th January 2021
London & Essex, UK
Writtle University College (WUC) in Essex and Liberty Produce launch their highly anticipated public webinar series on January 27th 2021. The online events will consider major issues facing the horticulture and agriculture sectors based around a key theme of ‘Transforming Agriculture and its Workforce for a Sustainable Future.’
Each of the webinars will feature a range of prominent industry figures and will welcome all viewers with an interest in sustainable production. All online events will be free-of-charge, in line with WUC and Liberty Produce’s ongoing commitment to education and knowledge-sharing. This webinar series is being supported by EIRA, a collaborative project funded by Research England that connects businesses in the East of England with academic expertise, specialist facilities and funding opportunities.
Dr Anya Perera, WUC’s Head of School for Sustainable Environments & Design, said: “We are proud to be working in collaboration with Liberty Produce and EIRA. Our three introductory webinars will focus on challenges faced by growers at a national and international level. We are delighted by the positive response from key members of the sector and look forward to sharing vital topics with our expert panellists.”
Benita Rajania, Product Director at Liberty Produce, said: “We are delighted to be teaming with WUC to bring together stakeholders from across our community for this new webinar series. Collaboration is a vital component in tackling the challenges our sector is facing, and we look forward to meeting virtually with our colleagues from across industry and academia to discuss latest developments, share knowledge and strengthen relationships at an industry level.”
Topics include: the modernisation of agriculture through technological advancement; examining food production systems and identifying skills gaps; how to create a fit-for-purpose workforce in a sustainable economy.
Each subject will be discussed by an expert panel, featuring guests including Dr Susan McCallum from the James Hutton Institute and Belinda Clarke, Director of Agri-TechE.
Since its foundation in 2018, Liberty Produce has been dedicated to the development of sustainable agricultural practices. The farming technology company was created in response to the global food security crisis. Liberty Produce develops leading-edge technology that enables the growth of local produce year-round, using fully-controlled indoor vertical farming systems.
WUC recently became the first UK university to offer degrees in regenerative agriculture. WUC been teaching land-based courses since 1893 and, in 2020, was ranked top university-sector institution in England for overall student satisfaction by the National Student Survey. Its small class sizes and specialist courses offer students a personalised approach that combines practical skills with cutting-edge theory.
2021’s webinar series reflects WUC and Liberty Produces’ collective dedication to the creation of long-term sustainable food production at a time of climate crisis and the disruption of global supply chains.
Click the links below to book your free webinar place:
January 27th: The modernisation of agriculture through technological advancement
https://register.gotowebinar.com/register/6675999720069964303
February 24th: Examining food production systems and identifying skills gaps
https://register.gotowebinar.com/register/7622331785910917132
March 24th: How to create a fit-for-purpose workforce in a sustainable economy
https://register.gotowebinar.com/register/8843380130486408204
About Liberty Produce
Liberty Produce is a farming technology company founded in 2018 to drive innovations that will enable us to meet our global crop requirements over the next century, without harming the planet. As experts in the development of technology (from advanced lighting systems to machine learning for integrated control systems) for the breadth of indoor agriculture (from glasshouses to Totally Controlled Environment Agriculture systems), Liberty delivers research and products that consistently push boundaries. Liberty Produce develops and builds systems that reduce operational costs with enhanced resource efficiency, improve yields and increase sustainability for greater food security through the growth of local produce year-round. www.liberty-produce.com
Further images available here.
Media enquiries: Claire Apthorp media@liberty-produce.com +44 (0) 7920403068
General enquiries: info@liberty-produce.com; +44 (0)20 7193 2933
About Writtle University College (WUC)
Writtle University College (WUC) has been at the forefront of the agrifood sector since 1893. In 2020, it was named the highest rated university-sector institution in England for student satisfaction by the National Student Survey, also receiving 100% satisfaction for its horticulture course. Industry-focused programmes offer the skills, expert theory and qualifications required to enter a fast-moving sector. WUC recently launched a degree in regenerative agriculture, which is the first of its kind in the UK. https://writtle.ac.uk/
Media enquires: Sara Cork press@writtle.ac.uk
About EIRA
EIRA is a collaborative project between seven universities and colleges in the East of England. Driving economic growth in the region, EIRA connects businesses with academic expertise, consultancy, facilities and funding opportunities. Led by the University of Essex, EIRA is also supported by the University of East Anglia and the University of Kent. Backed by £4.7 million of Research England’s Connecting Capability Fund, EIRA delivers activities across three themes: digital creative, artificial intelligence and biotechnology. EIRA has opportunities to work with businesses of all sizes through Innovation Vouchers, Research and Development Grants, i-Teams, Hothouse events, Start-up Microfinance and Innovation Internships. eira.ac.uk
General enquiries: eira@essex.ac.uk
Twitter: @EIRA_eARC
Earn CEUs With Disease Management Starting September 28, 2020
Learn how to prevent and manage diseases in nurseries and greenhouses. Disease Management is the fourth course of the award-winning Greenhouse Online Training courses offered by the University of Florida IFAS Extension
By urbanagnews
September 2, 2020
University of Florida Greenhouse Training Online Courses
Learn how to prevent and manage diseases in nurseries and greenhouses. Disease Management is the fourth course of the award-winning Greenhouse Online Training courses offered by the University of Florida IFAS Extension.
This intermediate course is designed for growers with some experience and training and offers Continuing Education Units (CEUs) for many states in the United States. Topics covered include disease cycle, how to differentiate between a disease and other issues, organic and conventional disease management options, and how to safely apply and handle fungicides. The course is offered in English and Spanish.
The course is taught by Dr. Carrie Harmon, Director of the UF/IFAS Plant Diagnostic Center in Gainesville, FL, and Executive Director of the National Plant Diagnostic Network. Growers in the course have described her as a “clear, concise and informative instructor” who help them “feel more capable identifying disease problems, and less intimidated by the disease books on the shelf.”
The course runs from September 28 to October 23, 2020, includes a personalized certificate of completion and has been approved for CEUs in several states. The cost is $US199 per participant, with discounts if you register 5 or more. The last day to register is October 5, 2020. Over 4 weeks, there are streaming video lessons, readings, and assignments (about 3-4 hours total commitment per week), which can be accessed at any time of day. Click here to register.
For more information, including discounts for registering multiple staff, email us at greenhousetraining@ifas.ufl.edu, or visit http://hort.ifas.ufl.edu/training/.