Forget Politics, Danny Ayalon Wants to Effect Change on The Ground

Having transitioned from politics to agriculture, Danny Ayalon shares how vertical farming, which provides fresh fruits and vegetables all year round, and lab-grown meat can rehabilitate the environment and dramatically reduce household expenditures.

Image from: Yehoshua Yosef

The coronavirus pandemic has drawn attention to humankind's carbon footprint. More than ever before we ask ourselves, how can we become more sustainable? Can we prevent pollution? How can we minimize waste? What about lowering emission levels? Will there be enough food for everyone in the future?

Danny Ayalon, a former ambassador and foreign policy adviser to three prime ministers-turned entrepreneur,  believes that the answer to many of the world's problems lies in modern agriculture. 

Having transitioned from politics to agriculture, he works with Future Crops, an Amsterdam-based company focused on vertical farming – the practice of growing crops in vertically stacked layers that often incorporates controlled-environment agriculture, which aims to optimize plant growth – and MeaTech, a company that creates lab-grown meat.

"Ever since the coronavirus came into our lives, we realized that man is not in charge of the universe," Ayalon told Israel Hayom. 

"Our control over the forces of nature, of Earth, of our future is more limited than we had thought. And when we are no longer in charge of the world, only three things guarantee our lives here: food, water, and energy security. Food, water, and energy are three resources that can be depleted and therefore literally cast a cloud on our world. 

"Experts have come to a conclusion that one of the most important fields to focus on is agriculture, and indeed we are currently witnessing the most significant agricultural revolution ever since the first agricultural revolution that took place about 10,00 years ago."

Q: Back then, in the first agricultural revolution, there was a need for a lot of land. 

"But today we have technology. The name of the game is to reach maximum output with minimum input in the smallest space possible. This is the holy grail of the new revolution. And that is how technology enters the picture. To grow fruits, vegetables and spices today requires lots of space. The technology we developed at Future Crops allows us to minimize the space, increase production and redefine the food supply chain."

Q: How exactly? 

"We have a nine-story hangar in Amsterdam to grow crops like coriander, basil, dill, and parsley. It has LED lights, and each plant gets exactly the amount of light it needs. We are the plant psychologists, [we] listen to all its needs and do everything to make sure the plant grows in the most optimal way. 

Image from: Future Crops

"If it lacks something, it immediately receives water. Everything is done without a human's touch. We use algorithms and big data in collaboration with world-class researchers from the Weizmann Institute. It is essentially the application of vertical farming, growing various crops in vertically stacked layers,  in enclosed structures, on soil platforms. 

"For example, if it takes a month to grow lettuce in an open field, in a vertical farm, it takes two weeks, half that time. There's also a significant reduction in water consumption, and no pesticides or sprays are used at all. Also, the produce is available in all seasons; it does not depend on the temperature. Whoever likes mangos and strawberries, for example, will be able to enjoy them all year round."

Q: So if produce is grown faster and within a smaller space, is it going to cost less?

"The prices might be a bit higher today because this technology and the various infrastructures require an economic return of the initial investment in them. With time, the process will become more efficient, and the investments will be repaid, so in the end, the prices that the consumer will need to pay will be lower than today. 

"Let me give you a simple example. Do you know how much a kilogram [2.2 pounds] of basil costs in Europe today? €90 ($108). In Israel, the price is €20 ($24). In the [United Arab] Emirates, where almost everything connected to food is imported – the prices go accordingly as well. Once you have more innovative vertical farms, consumers will pay much less."

Q: Should we expect vertical farm skyscrapers to pop up all over? 

"I'm not sure that we will need skyscrapers, as with time the facilities will become smaller. Imagine that in every supermarket there will be a vertical produce stand with all the vegetables and spices, and later also fruits which you pick on the spot, without the need to move the produce from place to place. That is why vertical farming is also called urban farming, meaning there is no need for fields; you can grow [produce] on the rooftop. No resource limits you."

Q: What about the taste? 

"Ours is a fresher and tastier product. I ought to give credit to the Weizmann Institute here. The challenge for them wasn't the quality of the vitamins but the taste, and they managed to achieve a great taste. In the Netherlands, Future Crops already sells parsley, and it tastes outstanding."

Q: Regular parsley lasts for about two weeks in the fridge. What about Future Crops parsley? 

"Our parsley has a two-month shelf life, and it does not oxidize within a week or two."

Q: If every country will be self-reliant in terms of agriculture, do you think it will affect relations between countries? 

"Economies will become self-sufficient eventually, which will ensure security with far fewer conflicts. There is less and less water in the Middle East, which might someday lead to tensions. We hope technology will reduce the tensions between countries, and territory will be less critical. Our world faces crucial challenges. Food and water security have the potential to either divide or bring us together and ensure our long-term existence. 

"By the way, in every developed Western country, like the United States, Australia, and also in Europe, issues of food security, climate, and greenhouse emissions are on the top of the political agenda. We are not talking about it [in Israel,] as security and foreign affairs take the central stage, but Israel does have a lot to offer here."

Q: Do we have the potential to become the Silicon Valley of advanced agriculture? 

"Israel takes tremendous pride in its actions that help save the world. Will we become the Silicon Valley of agriculture? There is no doubt about it. We can already see foreign investors who come here to look for opportunities, including my business partner Lior Maimon, co-founder and CEO of Silver Road Capital, and Steven Levin, one of the leaders of the US food industry. Silver Road Capital is a holdings and financial advisory firm with a broad portfolio of high-tech companies, as well as agricultural and food technologies, and represents international companies and funds in investments in Israel and the world. 

"Future Crops's goal is to raise 35 million shekels on the Israeli stock exchange to invest in enlarging the existing facilities and [set up] other production lines and facilities in Europe and other continents. We cooperate with the Albert Heijn supermarket chain [in the Netherlands] and a leading food chain in France."

Q: Vertical farming is estimated at $3 billion. Google and Amazon have invested hundreds of millions in the field as well. What is their goal? 

"A simple answer would be profit. A longer answer is that they [large corporations] understand that food has the highest demand. People cannot live without food and water, and Google and Amazon understand that potential."

Q: US President Joe Biden took office with the largest team of climate experts ever. That ought to give the field momentum. 

"Green energy and vertical farming will get a considerable boost. Climate change and green energy are well-rooted in the Democratic Party's ideology. 

"It is also possible that large companies entered the agriculture fields precisely because of the Biden administration; they are worried about their future. They are afraid of a certain dismantling, so focusing on secondary fields is part of a security scenario for them."

Q: Biden also wants to address greenhouse emissions, which are the result of the food production industry, mainly meat. Are Amazon and Google's food counterparts - McDonald's and Burger King - looking for meat substitutes?

"Firstly, cultured [lab-grown] meat does not require grazing land, cows do not need to be fed, and so much land can instead be turned into forests that support the environment. This is an optimistic industry that leaves us with a better world. 

"As for the meat alternatives market, there are two major companies in the US that produce plant-based protein, Beyond Meat, and Impossible Foods. 

"Impossible's burgers are already at Burger King, McDonald's has partnered up with Beyond Meat, and last November, it announced that it would create its own plant-based burger. 

"The problem is that pea protein [used in plant-based burgers,] does not have all the amino acids that animal protein contains. Also, they need to add additives to supplement for taste and smell.

"At MeaTech, where I'm a director, we are on our way to producing animal meat, cultured meat, real stakes: we take a cow's own stem cell from which meat can be produced in almost unlimited quantities. We also use 3D digital printing technology. And we also created a thin layer of meat, carpaccio. Needless to say, no cow was harmed in the process."

Image from: MeaTech

Q: Why do you use 3D printers? 

"Because there is no need for a human being's involvement. It is relevant now during the coronavirus pandemic when the food supply chain is disrupted. With such printers, your production can continue without delays, whenever you want. 

Also, it is theoretically possible to provide food for space flights. Astronauts who go out into space will not have to take food with them; rather, they will be able to produce it on the spot.

"People understand that crises like the coronavirus can disrupt the supply chain and are looking for alternatives. A 3D printer allows restaurants, supermarkets, and butcher shops to have meat without relying on the supply chain."

Q: The death rate from obesity is higher than the death rate from hunger. How will cultured meat affect these statistics? 

"It is possible to create meat with much less fat and more protein in each portion and add various nutrients in the future to strengthen the immune system and prevent disease. This, of course, requires a lot of research and approvals. Just like there's talk about customized medicine, so it will be possible to produce food that suits a person's genetic structure and body in the most optimal way."

Q: Will the cost of this meat also be optimal? 

"They will cost more in the beginning compared to regular meat because there are initial costs that have to be repaid. When it becomes a mass production, prices will drop over time."

Q: With your vast experience in politics, what do you think of Israeli politics these days? Do you ever consider a political comeback? 

"No election campaign goes by without someone making me an offer [to return to politics] but I'm not interested. Unfortunately, the Israeli government, and all governments in the Western world, have not been able to run their countries properly in recent years.

"For example, more of the government's national taks are transitioning to the private market or the third sector. We see that associations [are the ones] who take care of the needy, establish settlements in the Negev and in the Galilee, bring immigrants to Israel and provide Israelis with information. All these things should be done by the government.

"The Israeli government lacks vision, ideologies, every matter is personal and is charged with negative sentiments. If I do return one day, it will only happen after we change the government system which will take its power from small [political] parties.

"In my opinion, we need to transition to a regional choice, by district. This will result in higher quality politicians. How so? Because whoever wants to be elected will need to run and convince the people who live in his area and district, and they are the ones who know his activities best. Also, closed primaries should be avoided because they make all kinds of deals possible. That needs to change."

US - WISCONSIN: Appleton International Airport: Introduces New Hydroponic Farming System

APPLETON, Wis. (October 21, 2020) — Appleton International Airport (ATW) is now growing its own fresh greens with its new on-site Flex Farm, a hydroponic farming system. Leading as the first and only airport in Wisconsin to have its own system, Flex Farm provides higher quality and fresher tasting options for travelers.

“Eating healthy on the go can be difficult with a lack of fresh, nourishing food,” said Abe Weber, Airport Director. “We have worked closely with our health partner, ThedaCare, to introduce this on-site Flex Farm to meet those desires.” 

As a health partner with ATW, ThedaCare has worked with the airport’s restaurant, The Fox Cities Eatery, to provide more healthy menu selections and incorporate Flex Farm’s fresh greens into meals such as sandwiches and burgers. This effort is in tandem with ATW’s ‘Making Healthy Connections Fly’ initiative, a forward-thinking program to ensure each traveler has an excellent experience at the airport.

To make the Flex Farm hydroponic system a reality, ATW is proud to work with Fork Farms, a local social enterprise in Green Bay. Fork Farms is an indoor agriculture technology company that partners with communities to make the process of producing healthy food accessible to the world. Their hydroponic unit uses only water, air, nutrients, and LED lighting to grow 300 pounds of fresh greens annually, and eliminates the need for soil, pesticides, and herbicides. These fresh greens produced by the unit will be harvested just steps away from ATW’s Fox Cities Eatery restaurant.

“We are glad we could have local support with this project and would also like to thank Fork Farm, the creators of the Flex Farm, for their help in making this possible,” said Weber. “While eating at The Fox Cities Eatery, our ticketed passengers can see the Flex Farm hard at work – producing fresh greens just a few feet away!”

View fullsize

US - WISCONSIN - VIDEO - Appleton International Airport Starts Growing Its Own Greens In Hydroponic Garden

View fullsize

By Emily Matesic

Oct. 23, 2020

GREENVILLE, Wis. (WBAY) - As part of renovations in the terminal, Appleton International Airport teamed up with ThedaCare to promote healthier travel. Even before the pandemic, the airport added hand sanitizing stations, healthier food options for on-the-go-travelers, as well as other upgrades. Now, some of the airport’s food will now be fresher than fresh.

Whether travelers are coming or going, at Appleton International Airport, they’re all greeted by a live plant wall. It’s not only aesthetically pleasing, but it also adds fresh air to the building. The restaurant menu has been upgraded to include more nutritious meals as well. It’s all part of ATW’s “Healthy Connection” partnership with ThedaCare.

According to Pat Tracey with Appleton International Airport, “We want to provide travelers with a safe and healthy traveling experience and we’re just always looking for how can we make the airport a safer and healthier place.”

It doesn’t get much healthier than farm to table.

“People are so sick and tired of getting food that’s traveled over 1500 miles, that only has a day or two of shelf life if any, and has lost a bunch of nutritional quality along the way. On top of all of the salmonella outbreaks with Romaine lettuces and things like that. We’re really getting tired of not having really fresh, high quality, affordable stuff,” says Alex Tyink with Fork Farms.

A recently-installed hydroponic garden, from Green Bay based Fork Farms, sits only about 15 feet away from the restaurant inside the airport terminal. The garden will produce 300 hundred pounds of fresh greens a year, food that will be harvested here and simply walked to the restaurant by its staff and incorporated in what they serve.

Tyink says, “These plants are only about a week old, just from planting the seed and so they have another two to three weeks left to go until they’ll be a nice big full head of lettuce and the staff here is going to put them into the sandwiches.”

While the hydroponics farm will produce enough leafy greens for sandwiches and burgers, the airport does hope to eventually expand the program,

Pat Tracey adds, “For business travelers who travel a lot on the road, the hardest thing is to eat healthy and so we’re trying to do our part and give people a good healthy option when they’re here in Appleton.”

'Taste The Difference': Farm-to-Fork Movement Takes Off In Urban Flanders, Belgium

'Taste The Difference': Farm-to-Fork Movement Takes Off In Urban Flanders, Belgium

The densely populated area of Belgium is seeing a mini-boom in model of farming where growers sell direct to consumers

View fullsize

 Flanders is one of the most urban corners of Europe. Photograph: Arterra Picture Library/Alamy Stock Photo

Jennifer Rankin Brussels

19 Apr 2018

Flanders, famed for its medieval cities and motorways that can be seen from space, is one of the most urban corners of Europe. Yet this densely populated area is seeing a mini-boom in a new type of agriculture where farmers sell direct to consumers.

The movement, known as community-supported agriculture, is the antithesis of the sprawling global distribution chains of modern industrial food production. CSA farming means no supermarkets, no fertilizers, and no monoculture.

Advocates say the most important feature is the direct link to consumers, who pay upfront and often pick the produce from the fields.

This model of farming – sometimes referred to as farm-to-fork – originated in the United States and the Netherlands, but has quickly taken off in the Belgian region of Flanders. More people are eating CSA-grown food in Belgium than in the more populous UK, according to a 2016 report by Urgenci, the international CSA network.

Since the first Flemish CSA farmer struck his spade into the soil in 2007, at least 45 similar businesses have sprung up in the region.

Koen Tierens, a plant biologist, is one of the newest on the scene. Tierens swapped his desk job as an agrarian expert for the 5.30am harvests that come with running his own vegetable farm. He has a 1.2-hectare (2.96-acre) plot in the village of Kampenhout just outside Brussels, where the rich, loamy soil is ideal for growing.

View fullsize

 Koen Tierens on his farm in Kampenhout, Flanders. Photograph: Jennifer Rankin for the Guardian

Tierens’ father, a retired farmer, was sceptical when he outlined his plans; a small holding, no fertilisers and a few old-fashioned, second-hand tools: “My father told me, ‘Koen what are you doing? You studied at university, you have a PhD! Are you going to be an ancient Belgian farmer doing how they did it in the middle ages?’”

Tierens says there is nothing primitive about his business, and stresses he is not against conventional farming or fertilisers. “The market is evolving in this [CSA] way,” he says, describing the combination of care for the environment and close connection to the customer, allied to marketing and a website that allows consumers to choose their vegetable boxes. Now in his second growing season, Tierens has 72 households paying him to grow their vegetables and hopes to increase this to 90. His father is now convinced, he says.

He grows 200 varieties of vegetable in a year – a much wider range than typical farmers. As well as the more common peas, carrots and potatoes, he grows less familiar varieties – purple cauliflowers, green zebra tomatoes, black radish, salsify and cardoon. 

But Tierens does not grow Belgian endive, the most emblematic vegetable in the national cuisine. Although he farms in a region that is famed for the bitter white lettuce, he decided it would be arrogant to grow his fellow farmers’ best-known crop.

Another big difference with conventional farming is the limited use of subsidies, although he received EU funds to start his business and cover the costs of gaining organic certification.

View fullsize

 Koen Tierens at a brewery in Kampenhout, the collection point for his vegetables. Photograph: Jennifer Rankin for the Guardian

Other things are constant – the unpredictability of the weather and early starts. Tierens works in his field every day, wearing a head torch on dark winter mornings. During the peak growing season from May to October, he works 12 to 13 hours a day, seven days a week. His customers share the risk of a storm or a bad harvest. “It would be a disaster for them as well, but the chance of that happening is not that big because I grow 200 types of vegetables,” he says.

Unlike most CSA farms in Flanders, Tierens’ customers do not pick their own vegetables. In the UK, a quarter of such farms are pick-your-own, but in Flanders, 85% fall into this category.

Belgium is an enthusiastic latecomer to CSA farming, which traces its roots to the biodynamic movement launched in the US in the 1980s. But there were other inspirations. The first known CSA farm in Europe was Les Jardins de Cocagne, an organic vegetable cooperative near Geneva founded in 1978. Japanese farmers were experimenting with similar models at around the same time.

“It is not only about the food, it is also about the community and being outside,” says Nele Lauwers, a policy adviser at the Flemish farming union Boerenbond. She belongs to a CSA cooperative near Ghent and describes harvesting days as “a weekly outdoor trip” for her children.

Demand for pick-your-own vegetables is growing among medium to high earners, she says. But price may limit its appeal. “It’s quite a different market. You have to pay in advance and it is not possible for everybody, although some CSA groups may offer social prices.”

CSA farming is therefore likely to remain marginal to food production – 0.1% of the population of Flanders are paying customers. 

Land is also limited. Pepijn de Snijder, an independent expert, says would-be CSA farmers face competition from nature reserves, traditional farming, horse paddocks or city sprawl. “If we don’t change anything by 2050, 50% of the area of Flanders would be paved concrete,” he says.

The Flemish government has agreed a ban on new urban development from 2040 unless an equivalent area of land is returned to nature.

Another feature of CSA produce is that it takes longer to prepare. Vegetables arrive in customers’ kitchens with earth clinging to roots and leaves, rather than shiny and neat in plastic packaging. “Not everyone likes to bring soil into their kitchen,” says Tierens. “With me you need to invest a little bit more time, but you can taste the difference.”

This article is part of a series on possible solutions to some of the world’s most stubborn problems. What else should we cover? Email us at theupside@theguardian.com