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USA: MACOMB, ILLINOIS - Macomb Hy-Vee Begins Selling WIU-Produced Hydroponic Lettuce
The "Rex" butterhead lettuce is grown in WIU's Knoblauch Hall through collaborative research and classroom work by two agriculture professors and their students
August 12, 2021
MACOMB, IL – Through a second partnership with Hy-Vee Food Store in Macomb, the Western Illinois University School of Agriculture is now growing hydroponic lettuce marketed through the local grocer.
The "Rex" butterhead lettuce is grown in WIU's Knoblauch Hall through collaborative research and classroom work by two agriculture professors and their students.
"We just delivered our first load of hydroponic lettuce to the local Hy-Vee store," said School of Agriculture Director Andy Baker. "I have been working with Gary Jenkins, the Macomb Hy-Vee's produce manager, to get this accomplished. Hopefully, we can grow our relationship with Hy-Vee even further in the future. We are super excited about getting additional food products, raised in the School of Agriculture, into our local Hy-Vee store."
WIU Agriculture Assistant Professors Shelby Henning and Dan Atherton started working together a few years ago when they built a small system in the basement of Knoblauch Hall to grow the produce. The production process allows for several research opportunities for students, including the process of detecting nutrient deficiencies.
The roots of the lettuce grow in channels similar to vinyl rain gutters, which allow for the introduction of nutrients. LED lights are utilized to increase production and to ensure the lettuce has adequate hours of light during the day.
In October 2020, the School of Agriculture began selling ground sausage, as well as links and patties, in traditional and zesty flavors, produced by Leatherneck Country Meats (LCM), through Hy-Vee's East Jackson Street location. LCM is an organization that sells pork products that were raised on the University Farm.
The products are processed by Farmhouse Meats in Carthage, IL, which is partly owned by several WIU School of Agriculture alumni. Products are also sold on the LCM website at bit.ly/LCMorder.
It is also anticipated that bell peppers and tomatoes, grown through the University's agriculture program, will be sold through Hy-Vee's produce section beginning soon.
For more information about the WIU School of Agriculture, visit wiu.edu/ag
Posted By: Jodi Pospeschil (JK-Pospeschil@wiu.edu)
Office of University Relations
Vertical Farms Hold Promise For Local, Sustainable Produce
Vertical farming uses controlled environmental agriculture techniques, like hydroponics or aquaponics, to grow crops in vertically stacked rows with 90% less water than traditional soil-based farming
Technique Uses Small Footprint,
Less Water To Provide Year-Round Crops
Beth Edwards
June 30, 2021
A former grocery store or an empty strip mall might not be the first images that come to mind when thinking of places to grow food. But around Indiana, many of these spaces are being turned into vertical farms to help alleviate farmland shortages and greenhouse gas emissions linked to traditional farming practices.
Vertical farming uses controlled environmental agriculture techniques, like hydroponics or aquaponics, to grow crops in vertically stacked rows with 90% less water than traditional soil-based farming. It also uses 75-90% less land than traditional farms and is able to be conducted in industrial areas. It allows the grower to have total control over the grow cycle of the crop.
Courtesy of Green Sense Farms
The technique allows for year-round income for farmers and fresh, healthy, local produce for consumers regardless of climate.
With the world’s population expected to grow to 9.7 billion people by 2050, agricultural production will need to increase by 70%. Vertical farming offers an alternative to scarce farmland and to traditional farming techniques, which cause 22% of the world's greenhouse gas emissions.
A controlled environment
Krishna Nemali, assistant professor of controlled agriculture at Purdue University, said controlled environmental agriculture is driven by both plant science and engineering, with the purpose of growing crops in managed environments year-round.
In Indiana, farmers can do little outdoors between fall and spring because of low light levels and temperatures, he said.
“But with controlled environmental agriculture, you can produce year-round because you artificially manage the ideal environmental conditions for plants,” he said.
The farmer controls the lighting, temperature, nutrients, water and sometimes even carbon dioxide, but needs to understand plant science to know what is best for the plant being grown, as well as the engineering behind how best to deliver those resources without waste.
Professor Krishna Nemali at a workshop held by Purdue Extension to show participants how researchers use hydroponics to grow crops. Photo by Tom Campbell
“Our research shows that we use about one-third of the water used to grow the same crop in the same acreage outdoors. That’s because we recycle the water; we don’t just add water on top of the plants. In controlled environmental agriculture, the water is recirculated and is delivered to plants in a closed-loop system, where there is no runoff or leaching,” said Nemali.
While such systems do require a large amount of energy use, Nemali said research has enabled farmers to optimize energy use and lower consumption.
But there are limits to what can be grown using these methods.
“Because your investment is high, your return should also be high in order to make profits. There is a technology piece and usually, there is high-intensity cultivation that happens; therefore, growers want to grow high-value crops like vegetables and those that have direct impact to consumers,” said Nemali.
The time for harvesting the vegetables is more condensed as well. For instance, it will take about a month to grow leafy greens, around six to eight weeks for tomatoes and eight weeks for strawberries, instead of an entire season like in traditional farming.
The industry is growing rapidly and creating new jobs in many urban areas because it doesn’t require soil to produce fresh produce.
“A grower can purchase an old warehouse, let’s say 10,000 square feet or a quarter of an acre. But then they can grow 10 or 11 levels vertically, and in doing so, that’s a quarter of an acre times 10. So they are actually producing crops that would normally require two-and-a-half acres of land on this quarter of an acre simply by going vertically,” said Nemali.
Nemali said there is a huge amount of interest in vertical farming in Indiana. Indiana currently imports around 95% of its vegetables from outside the state. That means there is potential for large profits in vertical growing.
For example, USDA estimates that each person in the US consumes around 11-13 pounds of lettuce each year, which would roughly equal a salad each week. Nemali estimates Hoosiers consume about $60 million in lettuce each year, but Indiana farmers grow only a fraction of that amount.
Courtesy of Green Sense Farms
“We probably won’t produce $1 million worth of lettuce this year. So there’s a huge demand for local production,” Nemali said. “I’m just giving you one crop; imagine all those vegetables we are importing from outside. If it’s grown locally, that money stays with our growers and our farmers, and that will improve their livelihoods. That is why there is a huge interest in this industry.”
A pioneer in northwest Indiana
One company that has been a leader in the vertical farming industry for a while is Green Sense Farms in Portage.
Before he founded Green Sense, Robert Colangelo spent many years working on a wide variety of environmental issues, from research at Argonne National Laboratories to cleaning and repurposing brownfields. He said he was looking for something new when a friend approached him with an idea to start a vertical farm.
“I became very passionate about it, and I thought this would be a next great step in my environmental career, getting involved in agriculture,” he said.
He said he wished he had gotten involved in agriculture earlier in his career.
“We are not here to put field farms or greenhouses out of business,” he said. “I think as the population grows, we really have to look at what crops grow best outdoors and what crops grow best indoors and just rethink agriculture based on water and soil conservation. When we approach it that way, everyone feels comfortable with vertical farming.”
Robert Colangelo, head farmer of Green Sense Farms. Courtesy of Green Sense Farms
Green Sense began as an owner-operated farm. Colangelo grew leafy greens and herbs, which he mainly sold in the Chicago and Northwest Indiana markets. However, he now helps other companies or growers develop and build their farms.
Colangelo said while the business side of Green Sense was harder to learn than the growing itself. Knowing where to locate the farm and find the right talent, having the right operating procedures in place, and finding the right customer base took longer to learn, but now Green Sense helps others with exactly those issues.
It also designs farms specifically for the crop that the company or individual wants to grow, customizing growing techniques and economic data.
Vertical farming extends to other industries
Green Sense is currently working on several projects, including a casino in Las Vegas that would showcase a vertical farm in its restaurant so the diners could see the food they are eating. It has partnered with a company in Spain to offer combination greenhouses and vertical farms, and it also is considering a project that would turn old grain silos into a combination vertical farm, restaurant, and market.
“We’ve learned a lot about what doesn’t work, and we keep striving each day to figure out what works better,” said Colangelo.
Vertical farming isn’t limited to growing food. Green Sense has worked on projects for many different industries, including pharmaceutical companies, tree growing and many others that may seem surprising.
Colangelo believes the future of vertical farming will be highly automated.
“They will still require smart people to run them, but (with) a lot of the menial, repetitive tasks being done by machines. I think the future for farming is bright, and this is a great opportunity for young, smart people to get involved with,” he said.
Piper Halpin agrees. She worked with Colangelo for four years at Green Sense, starting out harvesting and seeding crops before becoming an operations manager. She now is involved in vertical farming in Boston.
“It’s exciting to be a part of and addicting because it is so technology forward, innovative and new,” she said. “Also, you don’t have to live in a rural area in order to be successful.”
Courtesy of Green Sense Farms
Colangelo and Halpin agree the technology aspect is attractive to younger people and helps to engage their interest in the field.
“It’s a great way to get young people reinvolved in agriculture,” Halpin said. “It’s been a cool bridge between old agriculture and new agriculture. I think it’s going to jumpstart a whole new interest level in ag that was kind of dying off before.”
Nemali said younger people are also interested because vertical farming is environmentally sustainable.
“They also see the importance of this industry in terms of feeding millions with fresh food, making sure it’s safe and done in a responsible way,” he said.
Nemali would like to see an increase in the variety of crops that can be grown in controlled environmental agriculture, technological improvements that lower energy consumption, and more university programs to train workers and researchers for these farms.
“This area is growing, and I want people to see, admire and provide support for it,” Nemali said.
Support from scientists, policymakers, marketers, and the government will enable a new workforce to develop the industry in the next 10 to 15 years
VIDEO: Japanese University Looks Abroad
Researchers hope to promote technologies for things like breeding vegetables that grow well indoors
June 3, 2021
A Japanese university is turning overseas to find new customers for farming and medical technologies developed by its staff.
Chiba University has teamed up with the Japan External Trade Organization, or JETRO. They signed an agreement last month.
The push abroad will mainly be online for now as the coronavirus pandemic pulls the plug on conferences and other trade events.
Researchers hope to promote technologies for things like breeding vegetables that grow well indoors.
They are already making progress in China.
The university's technology is helping a next-generation plant-growing facility in the city of Shenzhen.
Watch the video at www.nhkj.or.jp.
Babylon Micro-Farms Expanding Its Impact With New Partnership
Babylon Micro-Farms makes indoor growing aimed at providing more farm-fresh options for college students. It is now partnering with Harvest Table Culinary Group to bring fresh produce to more colleges
April 1, 2021
CHARLOTTESVILLE, Va. (WVIR) - A company that started at the University of Virginia is hoping to expand its impact.
Babylon Micro-Farms makes indoor growing aimed at providing more farm-fresh options for college students. It is now partnering with Harvest Table Culinary Group to bring fresh produce to more colleges.
“Self-contained vertical farms use hydroponics to grow plants with 90% less water. There are no pesticides or chemicals. We can grow plants 2-3 times more quickly,” Babylon Micro-Farms CEO Alexander Olesen said.
The planting of the farms is mostly done by designated operators assigned by Babylon, but they often get students involved.
Université de Sherbrooke Students Create Greener Greenhouse
Three engineering students at l'Université de Sherbrooke spent three years designing and building their perfect greenhouse
Off-Grid VG360 Greenhouse Project Can Feed
A Family of Four For A Year
Spencer Van Dyk · CBC News · Dec 28, 2020
Three engineering students at l'Université de Sherbrooke spent three years designing and building their perfect greenhouse.
They set out to build a smart green building, which would be entirely off-grid, and a model for future construction projects, while also promoting food autonomy.
The three-by-six-meter structure — called VG360 — is made of cedar, with an inclined south-facing window wall, solar panels, and a red metal roof.
And it does not need a power source.
"We believe it is possible to build greenhouses — and other houses — using less power," said Valerie Pouliot, one of the students on the project. "We want to build green to be better for the environment."
The angled south-facing window wall is designed to bring heat from the sun into the greenhouse, while thick insulated walls keep it in, so the structure can stay warm throughout the cold winter months. (Spencer Van Dyk/CBC)
The team started by excavating five feet into the ground, and then added insulation using rocks and sand, essentially creating an underground cooler, into which the greenhouse will pump hot air, explained building engineering student Raphael Boisjoly-Sallafranque.
The double-beamed walls and roof each have more than a foot of insulation, so all the heat that's brought into the building thanks to the window and solar panels will stay inside, keeping the greenhouse warm during the cold winter months.
"It's gonna be our first test winter, so we're gonna be able to see the performance of it," Boisjoly-Sallafranque said. "Which is why we haven't released the plans yet, because we want to make sure the concept is viable."
The solar panels generate electricity, which can be stored and used for at least three days in the event of inclement weather, Pouliot explained.
"Just with the sun coming in, you can do all that, so it's not harder than being aligned with the sunlight," she said.
A hot air collector near the ceiling of the greenhouse will then push all the hot air down into the soil, where all the plants will grow directly in the ground.
Building engineering student Raphael Boisjoly-Sallafranque says the greenhouse's battery acts as its grid, and it stores energy in the event of inclement weather. (Spencer Van Dyk/CBC)
The group intends to release the plans for the greenhouse, including the structure itself and the technology, via open-source, so anyone can have access to it.
The prototype, which was built over four months this summer at a farm in Durham-Sud, 50 kilometres northwest of Sherbrooke, cost about $25,000.
But Pouliot says future builds will cost less because anyone hoping to have their own off-grid greenhouse wouldn't have the same data collecting costs the students had.
She said especially during the COVID-19 pandemic, people seem to be working toward being more self-sufficient and sustainable, and she thinks an off-grid greenhouse aligns with those goals.
The greenhouse's mechanical system, which includes its solar panel controls, battery, and a pump to send hot air into the soil to help plants grow. (Spencer Van Dyk/CBC)
While energy-efficient buildings are fairly common, the team wanted the food security and food autonomy elements of the project highlighted.
"Our grid is like the battery system, so it's like a typical off-grid with a battery bank system," Boisjoly-Sallafranque said. "There are a bunch already out there, but the thing is to put it inside of a greenhouse."
The team plans to get seeds in the ground in the next few weeks and will spend the winter months tracking the greenhouse's efficiency.
"Now it's the hard part, and the fun part for myself, particularly because I love the control world and the data collecting part of this," Boisjoly-Sallafranque said.
The students hope to release the open-source plans by late Spring 2021.
Lead photo: CBC's Journalistic Standards and Practices|About CBC News
Research And Indoor Farming University Network
The Indoor Farming University Network (IFUN) aims to create a space for strategic communication in the indoor farming industry between research departments and universities across the world
OCTOBER 29, 2020
When the pioneering vertical farms were established around the world, comparatively basic first-generation technology used created relatively inefficient systems compared with today. Although these operations only enabled the most basic functions to occur, they demonstrated how feasible it was to grow plants in vertical structures and thus, for the first time in history, opened doors to the vast number of opportunities associated with space-optimised and controlled-environment food production in urban environments.
Notably, this had the potential to bridge the gap between the food source and consumer-created by the second agricultural revolution of the 17th century, which led to the industrial revolution and mass urbanisation.
As the industry’s capital expenditure tends to remain high, increasing the financial viability of vertical farming businesses by cutting down the operating costs is crucial for securing a successful future and has thus become a key focus of research. The transition from first-generation to second-generation technology is critical. Second-generation technology enables automation and continual optimisation of the growing process, resulting in immensely higher yields and more appealing and feasible investment opportunities.
In the indoor farming industry’s short history, advancements in automation have been made in a range of areas including watering and hydroponics, and monitoring of water parameters. More modern practices integrate robotics and even allow plants to be moved. The automation of light quality and intensity plus the incorporation of LEDs has also been key to creating big energy savings and higher quality produce, and there are emerging examples of systems with LEDs that respond and automatically adjust their intensity according to real time data output from the plants.
Check Out UPLIFT, a Fully Automated Vertical Farm by SANANBIO
An example of interdisciplinary research projects
PB ‘Horticultural Systems of the Future’ (HORTSYS) innovates for the future of indoor (and outdoor) horticulture using the latest sensor technology and model-based decision support systems (DSS). The research group, HORTSYS.2, is developing resource-optimised production systems in controlled growing environments including vertical farms. It is a cooperative effort between Wageningen University, the Leibniz Institute for Vegetable and Ornamental Plant Production (IGZ), Danish Technological Institute, Aarhus University, Humboldt University Berlin, and many more.
Laura Cammarisano at AVF Indoor Learning Lab and Demo Center, Munich, Germany
Laura Cammarisano (a scientist at the IGZ and AVF member), describes her work:
“I collaborate to create solutions that combine plant mathematical models and sensors for the automation of plant cultivation in closed environments.”
HORTSYS.2 uses knowledge of important parameters affecting plant behaviour, such as light quality or nutrient uptake. They combine understanding from addressing key research questions related to mathematical modelling and sensor technology as well as plant physiology.
There is a call for and a growing need for such collaborative efforts because high tech farming systems, such as vertical farming, combine knowledge and data from a range of different research areas.
Laura Cammarisano added: “One very important aspect at the moment, at least to me, is the need for data as it would help a lot in the automation process.”
The Importance of Building Networks and Consortia
Communication and working together is vital to help the industry move forward as this facilitates more rapid advancements in the automation process and produce quality, increasing the economic viability of VF technology. This helps to secure investment, in turn paving the way for the integration of VF technology and its innumerable benefits into our daily lives.
The Indoor Farming University Network (IFUN) aims to create a space for strategic communication in the indoor farming industry between research departments and universities across the world. With the main priority being to emphasise the importance of research and collaboration during the climate crisis, IFUN will initiate and support interdisciplinary partnerships to create a network offering a range of benefits to its members from consortium building for grant applications and identifying knowledge gaps to education for future researchers, decision-makers, and the general public.
You can find out more about IFUN and how to join here.
Author: Laura Nelson
Harvest Fresh Canteen Vegetables On-Site
In schools and universities in America, the catering and service provider Sodexo plans to produce fresh vegetables all year round via indoor farming. To this end, the company is cooperating with the US hydroponics provider Freight Farms. The salad should grow vertically in containers on campus
by Frauke Brodkorb-Kettenbach
February 15, 2020
In the container greenery of the US company Freight Farms, Sodexo grows fresh vegetables for its cafeterias directly on campus. CAROLINE KATSIROUBAS / FREIGHT FARMS
In schools and universities in America, the catering and service provider Sodexo plans to produce fresh vegetables all year round via indoor farming. To this end, the company is cooperating with the US hydroponics provider Freight Farms. The salad should grow vertically in containers on campus.
Over 500 vegetables, such as Salanova Green Butter Salad (pictured), can be grown on a commercial scale in Freight Farm’s containers with 320 square meters of vertical acreage - regardless of the season and without pesticides or herbicides. Delivery routes are also eliminated with this type of vegetable cultivation.
Save resources
With the cooperation, Sodexo is pursuing its strategy of operating as sustainably as possible and at the same time being precisely informed about the origin of its food for customers in the education segment.
In addition, students could monitor the stages of growing their food. For example, schools could integrate hydroponic farming into interactive curricula or school subjects such as technology, agriculture, nutrition, and economics, according to Freight Farms' approach. The vertical farming provider also sees similar advantages for employees when using the containers in companies.
CAROLINE KATSIROUBAS / FREIGHT FARMS
So far, vegetables grow in freight farm containers in 25 countries and 44 states in the US - in small and medium-sized businesses, hospitals, as well as in retail and non-profit organizations, the information says. 35 school facilities now work with the hydroponics system. By working with Sodexo, the number should grow rapidly.
SODEXO, USA
Sodexo USA offers building management and catering services to schools, universities, hospitals, senior citizens' communities, venues, and other key industries. The parent company Sodexo Quality of Life Services, with headquarters in Issy-les-Moulineaux, France, was founded in 1966. According to its own statements, the group offers Benefits and Rewards Services and Personal and Home Services daily for 100 million people in 72 countries. In 2019, it had an annual turnover of 22 billion euros with 460,000 employees worldwide. The portfolio includes reception, security, maintenance and cleaning services, catering, facility management, restaurant, and gift vouchers and fuel passes for employees.
Farmshelf Continues Expansion In Foodservice Channel, Signs Agreements To Bring Vertical Farming To Primary Schools And Universities
Farmshelf, an indoor farming company, today announced continued success in its foodservice channel with the addition of ten primary school system partnerships, and multiple university agreements including University of Illinois at Chicago, which will anchor Farmshelf’s launch in the Midwest next month
BROOKLYN, N.Y.- Farmshelf, an indoor farming company, today announced continued success in its foodservice channel with the addition of ten primary school system partnerships, and multiple university agreements including University of Illinois at Chicago, which will anchor Farmshelf’s launch in the Midwest next month.
Through these partnerships, Farmshelf will provide its proprietary hardware and hydroponic technology that makes growing more than 50 types of leafy greens, herbs and edible flowers easy for foodservice providers, restaurants and hotels. Farmshelf is currently operational in New York, Washington, D.C. and Houston metros with 100 units in operation.
“Schools and universities are on the cutting edge of finding new ways to feed students in a healthful, responsible and cost-effective way, while also educating them on opportunities to reduce waste and grow produce on site,” said Andrew Shearer, founder and CEO of Farmshelf. “Working with foodservice providers in an academic setting is the perfect engagement for us as it helps educate the next generation about healthy eating and responsible, sustainable farming.”
“Farmshelf is ushering in a new way for us to provide fresh produce to students and staff who dine on campus by bringing the farm right to our facility,” said Laura Lapp, Vice President of Sustainability and Culinary Services for Chartwells Higher Ed. “Providing our chefs direct access to a variety of greens and herbs allows them to elevate their dish offerings with fresh, flavorful and healthy ingredients – all at their fingertips. We can utilize Farmshelf as a teaching tool in our educational programming to show students not only how easy it is to grow fresh produce, but to also highlight the wellness attributes and flavor that fresh herbs and vegetables add to a dish.”
Farmshelf’s product is a smart, efficient and visually stunning growing system that brings fresh produce to the consumer, no matter the location. The company uses the latest technology in vertical farming, computer vision and machine learning to grow food to optimize flavor, yield and quality.
“Our mission at Farmshelf is to bring indoor farming to as many establishments as we can, including academic settings, foodservices and restaurants – essentially wherever fresh produce is used,” said Shearer. “We are pleased with the adoption we’ve seen to date in the food community with leading chefs Marcus Samuelsson and José Andrés being passionate users of Farmshelf and supporters of our mission. We are excited to help familiarize and get people excited about this type of food procurement.”
Farmshelf operates on a monthly subscription model with an upfront fee for the unit, as well as options to lease the hardware. Subscription services include monthly seedpod delivery and Farmshelf remote monitoring.
About Farmshelf
Founded in 2016, Farmshelf is an indoor vertical farming company that makes it easy for foodservice providers, restaurants, hotels and schools to grow their own leafy greens and herbs in an attention-grabbing, compact, on-site installation. For additional information, visit: http://www.farmshelf.com.