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GreenFire Energy June Updates: How Geothermal Energy Could Power The Future
We are excited to share the new CNBC video “How Geothermal Energy Could Power the Future
We are excited to share the new CNBC video “How Geothermal Energy Could Power the Future.” Katie Brigham, a CNBC producer, reached out to Joseph Scherer, CEO, GreenFire Energy, in early April to learn about geothermal and GreenFire Energy’s solutions. The powerful video features Joseph Scherer and other industry experts: Jamie Beard, GEO, University of Texas at Austin; Catherine Hickson, Geothermal Canada; Tim Latimer, Fervo Energy; John Redfern, Eavor Technologies; and Barbara Burger, Chevron Technology Ventures.
From the video: “Geothermal anywhere is futuristic. Geothermal in great locations is a present opportunity that can be expanded dramatically. And with retrofits, the capital expenditures are relatively low and the payback is relatively fast because you don’t need to drill a well,” says Joseph Scherer. “Geothermal at scale, leveraging the entire oil and gas industry, literally solves energy,” says Jamie Beard.
Our View of the Industry
In May the International Energy Agency released its roadmap to Net Zero by 2050. Getting to net zero requires a “massive deployment of all available clean energy technologies–such as renewables, EVs, and energy efficient building retrofits–between now and 2030 and clean energy investment to more than triple by 2030.”
The effort to propel geothermal is making headway in many countries. Japan’s government is relaxing regulations to push geothermal forward, as part of a broader renewable energy initiative. The UK is looking at the decarbonization opportunities of geothermal energy. Geothermal energy can make a significant contribution to reducing CO2 according to a study released by researchers of the University of Bayreuth in Bavaria, Germany.
While we are seeing significant interest in geothermal investment, geothermal energy, with its tremendous potential to produce clean energy, is currently underutilized. Here is a cogent article on the issues that the industry needs to address.
Hollis Chin - hollis.chin@greenfireenergy.com
Read Geothermal Energy Is Critical to Biden’s 100% Carbon-Free Grid, Why Is It Currently Underutilized?
UNITED KINGDOM: The Secret Underground Farm In The Middle of Sheffield With An Important Mission
Mr. Ellis, from Sheffield, has been growing greens beneath the streets of Sheffield's Kelham Island since last December, after developing an interest in sustainable hydroponic growing techniques
June 20, 2021
Luke Ellis Grows Plants Underground
Using Hydroponics And Artificial Light
Sheffield has its very own underground farm growing microgreens and veg (Image: coloboque (Pixabay)
Luke Ellis used to be a builder, but now he spends his days underground growing sustainable vegetables.
Mr. Ellis, from Sheffield, has been growing greens beneath the streets of Sheffield's Kelham Island since last December, after developing an interest in sustainable hydroponic growing techniques.
Hydroponics replace the need for a conventional soil and sunlight approach to growing vegetables, using water-based growing techniques instead.
This inventive method of growing means that Mr Ellis can produce a huge amount of leafy greens year-round, without needing to wait for the right season or growing conditions to become available.
Mr. Ellis' business, named 'Leaf + Shoot', now grows a wealth of leafy greens, microgreens, herbs, houseplants, and mushrooms for the people of Sheffield to enjoy - with very little food miles, zero pesticides, and no water waste.
On his business website, Mr. Ellis said: "We are a vertical bioponic farm in the heart of Sheffield, underneath 92 Burton Rd, Kelham in an old spring factory.
"Sustainability is at the heart of everything we do, in fact, it's why we started in the first place. Born out of a desire to produce nutrient-dense, tasty produce with minimum food miles and zero water waste.
"We grow 10 x as much food in the same space as traditional farming twice as quickly, year-round. Reducing the need to import seasonal produce and increasing the nutrient density and freshness."
All of Leaf + Shoot's produce is grown with organic principles, which means that there are no pesticides, herbicides, fertilizers or other chemicals used.
And the delicious and eco-friendly produce is sold around the city, with many businesses benefitting from Mr. Ellis' innovative underground farm.
And individuals can also purchase the fresh produce as Leaf + Shoot regularly sell their harvested greens at pop-up shops outside their farm on Burton Road, where people can bag freshly harvested salad mixes and house plants.
Have you ever tried Leaf + Shoot greens? Let us know in the comments!
How A Malaysian Company Born During The Pandemic Is Championing Harvest-To-Table In Kuala Lumpur
The brainchild of founders Shawn Ng, 28, and Sha G.P., 27, The Vegetable Co. aims to deliver fresh greens within three to four hours after harvest to their customers in various parts of Klang Valley
27 June 2021
BY KENNY MAH
Harvest-to-table vegetables have arrived in Malaysia, courtesy of The Vegetable Co. — Picture courtesy of The Vegetable Co.
PUCHONG, June 27 — The vegetables we eat and where we get them from can be a quagmire of questions: Is it organic? Local or imported? Is it safe? Is it fresh?
Getting your daily intake of healthy greens shouldn’t be this stressful, I reckon.
Enter The Vegetable Co. This fledgling harvest-to-table startup was launched early last year and is based on sustainable vertical farming concepts and in-house, customized technology.
The Vegetable Co. founders Shawn Ng (left) and Sha G.P. (right). — Picture courtesy of The Vegetable Co.
The brainchild of founders Shawn Ng, 28, and Sha G.P., 27, The Vegetable Co. aims to deliver fresh greens within three to four hours after harvest to their customers in various parts of Klang Valley.
Quality is a major differentiator. Ng explains, “Our vegetables are meant to be better than what’s available in the market due to their freshness and growing method. The indoor farming method ensures that they are delicious and pesticide-free while still reaching optimal size, taste, and nutritional value.”
Through their Controlled-Environment Agriculture farming method, the startup has devised and built an indoor, environment-controlled chamber that saves significantly on land and water consumption.
This indoor environment approach differs from conventional farming practices as they grow vegetables utilizing LED lights, vertical stacks, hydroponic systems, and environmental control to keep the internal atmosphere at an optimal constant that encourages optimal plant growth.
Ng adds, “The chamber is also an isolated environment, which prevents external contaminants from entering and as such mitigates the need for pesticide usage. Basically, we are farmers in lab coats, or plant scientists. Our aim is to grow food in the best possible environment to get the most nutrition and freshness onto your table.”
As with many startups, The Vegetable Co.’s overall ambitions and strategy are heavily influenced by the founders. The duo first met when they were doing their A-levels, and have been friends for well over a decade.
This meant they understood each other’s strengths and differences — Sha has a BSc in Economics from The University of Manchester while Ng received a Masters in Green Management and Sustainability from the University of Bocconi in Italy — and how best to complement each other.
Ng recalls, “Since college, we have always been young idealists who spent countless nights debating on the many ways in which we could contribute to the nation’s development. Generally, Sha is always pragmatic in nature, while I’m a bit of an optimist who dreams of a better future for the Malaysian people.”
Therefore, unlike many businesses that are driven solely by profit making, the two friends started their venture due to their burning need to drive change in a significant and tangible manner.
A sense of purpose was crucial, as Ng observes: “We both had work experiences prior to this, and they never fully aligned to our overarching goals and principles. By working on the business, we were given the opportunity to pursue and craft our own paths forward.”
But why vegetables?
Loyal customers have the 2015 film The Martian to thank. Ng explains, “It really intrigued Sha as the astronaut had to find a way to grow food in an extreme environment to survive. He began considering whether it could be feasible and commercially viable in the Malaysian context. He approached me with the idea, and the rest is history.”
Assembling their team was another piece of the puzzle they had to solve early on.
Ng says, “One of our most important hires remains our first farm operator, Bryan Lee. We hired him back in late 2019 when he was 19, and he has been with us since. Combining his love for plants with his mechanical and electrical engineering skills has made him essential for the work here, especially during the early stages.”
Plenty of care is taken in growing the vegetables, with the latest vertical farming technology. — Picture courtesy of The Vegetable Co.
The Vegetable Co. also has an in-house Research & Technology team — comprising young Malaysians below the age of 30 from varying backgrounds — working to optimise their automated systems, fit-for-purpose farm designs, as well as the quality and nutritional value of their produce.
That last attribute, Ng notes, is a crucial factor to market acceptance: “Our customers can smell the fragrance of the basil when they first open the box. This, combined with the springiness of our lettuce, really drives a good impression on people.”
The key to the freshness of their produce lies in their harvest-to-table approach, typically within a three- to four-hour window.
Ng explains, “Our intention is to move away from mass industrial agriculture and long supply chains. Research has shown that vegetables travelling far distances tend to lose nutritional value over time, some as fast as within 48 hours. There are also the concerns of food waste, as a third of all food stuff is usually discarded in the beginning, generating methane through open decomposition and exacerbating climate change.”
A typical subscription box contains seven types of freshly harvested vegetables. — Picture courtesy of The Vegetable Co.
As a result, The Vegetable Co. strives to grow within 20 kilometres of high populated districts within the Klang Valley, such as Kuala Lumpur, Petaling Jaya, Subang, Puchong, and Shah Alam.
In doing so, Ng claims this will help preserve the maximum nutrients possible, cut down on transport emissions and increase transparency as they minimise the number of unknown variables between the farm and the consumers.
He adds, “During the past year, we also observed interruptions in supply and knee-jerk reaction price hikes due to inter-state logistical issues associated with Covid-19 restrictions and we believe our solution helps address these challenges by farming right in the middle of population centres.”
By growing in vertical stacks within urban areas, The Vegetable Co. purportedly mitigates around 95 times the land use through conventional farming methods. In the future, the duo also plans to activate unused urban spaces to further increase land use efficiency.
Given the constraints of each individual farm being able to only service a certain radius around it, The Vegetable Co. will leverage both localisation and decentralisation to scale up in a sustainable manner.
Ng explains, “The modularity of our farms enables us to install farms in every urban centre where there is demand. This is how we envision the growth of our company and the vertical farming sector here in Malaysia.
Sounds like a reasonable and promising business model, no? But as any seasoned entrepreneur would tell you, the journey is never a smooth nor swift one.
The Vegetable Co. was self-funded by the two co-founders at the beginning. Ng says, “We really had to dig deep into our coffers and commit all our resources into the start of the company — scraping for whatever savings or equipment we have in order to make things work.”
Harvesting time. — Picture courtesy of The Vegetable Co.
Beyond a startup tendency to stay lean and agile, part of the scramble came from launching the business barely a month before the first movement control order (MCO) last year. Initial plans for pop-up booths and taste testing as a market education tool were immediately shelved.
With only a small number of early adopters, they decided to focus solely on promoting their subscription model. Ng explains, “This was what truly appealed to our first base of customers — those who were concerned about regular access to freshly-grown produce without needing to brave the supermarkets or fearing a shortage of supply.”
That gamble paid off handsomely as revenue grew by 300 per cent in the first few weeks alone. Both co-founders realised that customer satisfaction and confidence were critical for pushing the product to market, and have since made it part of their company promise: To reduce the time and distance for quality produce to reach their customers.
“Customers who took the chance on us in the early stages could immediately tell the difference,” Ng says, “From there the product sold itself by word-of-mouth. The popularity of the subscription service drove demand and allowed us to expand and to increase our capacity as we prepare for the launch of our next phase in July.”
Packing the just-harvested vegetables into subscription boxes. — Picture courtesy of The Vegetable Co.
Since then, the duo has gotten the support of an angel investor as they expanded their operations. Ng adds, “Although we have no immediate fundraising plans, we’re looking at raising a bridging round sometime Q3/Q4 this year to continue our business expansion and technology consolidation.”
Part of that expansion would include gradually doubling the number of their produce variants as production capacity increases. Currently The Vegetable Co. has about 10 variants; a standard box comes with about seven variants, making every delivery a little surprise, not unlike CSA (Community Supported Agriculture) boxes.
The Vegetable Co. aims to deliver fresh greens within three to four hours after harvest to their customers. — Picture courtesy of The Vegetable Co.
According to Ng, by having fresh vegetables delivered to them on a frequent basis, many of their customers have changed their diets for the better: “Some of our customers have taken to snacking on our veggies and moving away from the bad habit of eating junk food. Fundamentally, we are in the business of encouraging healthy habits and lifestyles.”
Are vertical farming and vegetable subscription boxes the future of our dining tables? It is early days yet but The Vegetable Co. certainly makes a strong and admirable case for Malaysian harvest-to-table.
To borrow from a classic jingle: Any fresher and you’d have to pick these greens yourself.
The Vegetable Co.
Lead photo: A typical subscription box contains seven types of freshly harvested vegetables. — Picture courtesy of The Vegetable Co.
Web: thevegetable.co
USA: NEW JERSEY - Newark Farm Trying To Change The World
If the current movement to grow more food in urban settings by high-tech indoor methods follows the path that some predict, Newark's vertical farm on Rome street is the largest indoor farm in the world and will be an important part of the history
June 21, 2021
By George E. Jordan | For NJ Advance Media
AeroFarms Uses Aeroponics And
LED Lights To Grow Its Products
The company leased a shuttered steel beam supply company on Rome Street, tore down a rusted warehouse, and built a 70,000-square-foot building. It filled it to the ceiling with grow tables 80 feet long and stacked 12 layers to a height of 36 feet.
AeroFarms uses aeroponics and LED lights to grow its products. The company says it can produce up to 2 million pounds annually of kale, bok choy, watercress, arugula, red-leaf lettuce, mizuna, and other baby salad greens. It's all done without soil, sun or pesticides, and the company claims to use 95% less water than outdoor farms.
AeroFarms-branded leafy vegetables are sold in the northeastern U.S. at retailers, including Whole Foods Market, ShopRite, Amazon Fresh, and FreshDirect.
If the current movement to grow more food in urban settings by high-tech indoor methods follows the path that some predict, Newark's vertical farm on Rome street is the largest indoor farm in the world and will be an important part of the history.
"The vision long term for the company is to take a new understanding of agriculture to a new height and then feed people and to apply that knowledge to grow better plants," said David Rosenberg, AeroFarms' chief executive, who recently announced plans to expand its Newark headquarters.
AeroFarms operates nine indoor farms in four Newark locations, and one in Virginia, and a growth and research facility in Abu Dhabi as part of a $100 million investment by the United Arab Emeritus.
Rosenberg said the company plans to build a network of new high-tech indoor farms across the United States. The first is currently under construction in Danville, Virginia, on the North Carolina border in close proximity to more than 1,000 food retailers and approximately 50 million people within a day's drive.
AeroFarms has more than 150 employees in Newark, including grow-house workers, horticulturists, engineers, and data scientists who represent a dramatic shift from the scrap-metal yards and chemical plants and breweries that dominated the Ironbound.
Marc Oshima, AeroFarms' co-founder, and spokesman said the company offers computer and financial literacy training programs, and the workforce includes former criminal offenders and homeless people.
"The biggest impact we've had on the city is inspiring other tech firms to come to Newark," he said, describing how AeroFarms donated offices to Newark Venture Partners, a business incubator funded by Don Katz, founder, and chief executive of Audible.
Aaron Price, president of TechUnited, a non-profit that lures startups to New Jersey, said technology companies like AeroFarms figure in luring jobs and students and new residents to New Jersey's largest city.
"By leveraging technology, cities can thrive. Newark has embraced incoming technology companies and they are embracing Newark," he said. "Newark is having real job growth."
In addition to selling crops, AeroFarms announced various partnerships with governments, universities and Fortune 500 companies to help solve agriculture supply chain problems. For instance, AeroFarms will publish a study to improve leafy green production, flavor and nutrition next year with the Foundation for Food and Agriculture Research, a non-partisan, non-profit funded out of the U.S. Farm Bill. The findings are aimed at helping the farming industry.
Agriculture is responsible for 15% of global greenhouse gas emissions, and accounts for one-fifth of U.S. fossil fuel use, mainly to run farm equipment, transport food and produce fertilizer, according to Columbia University's Climate School.
The United Nations Food and Agriculture Organization (FAO) says more than two-thirds of the world's freshwater is used for agriculture. And around the world, farmers are losing the battle for water for their crops as scarce water resources are increasingly being diverted to expanding cities.
Rosenberg compared AeroFarms' trajectory to the growth of Amazon, which began focused on books, and Tesla's development of batteries and focuses on autonomous vehicles after gaining a foothold in electric vehicles.
This press release was produced by the City of Newark. The views expressed here are the author's own.
Aquaponic Springworks Farm Expands With 26-Year-Old CEO
“I became interested in sustainable agriculture after seeing the impacts of agriculture in the ecosystems around me,” he said. “There was this visceral impact for me. A lot of people don’t get the opportunity to see some of the negative consequences of agriculture and the way that we eat.”
By AMY SOWDER
June 25, 2021
How A Teen-Now 26-Scaled Up His Aquaponics Firm, Springworks
Trevor Kenkel was 13 when the fish and frogs dying from nutrient pollution in his favorite creek by his Montana home motivated him to experiment with aquaponics.
His teenaged tinkering in the garage led to founding Springworks Farm in 2014, while he was a freshman at Bowdoin College in Brunswick, Maine, studying biology.
“I became interested in sustainable agriculture after seeing the impacts of agriculture in the ecosystems around me,” he said. “There was this visceral impact for me. A lot of people don’t get the opportunity to see some of the negative consequences of agriculture and the way that we eat.”
Today, Springworks is headquartered in Lisbon, Maine, and counts 200 Hannaford stores, Whole Foods distribution centers, restaurants, and other companies as customers of its leafy greens.
And on June 19, Kenkel, Springworks CEO and president, sliced the grand-opening ribbon with golden scissors on his third greenhouse, totaling about 45,000 square feet of commercial production using the aquaponic farming technique in which fish and plants support each other’s growth in a closed system.
His sister, Sierra Kenkel, was by his side as vice president of the company.
At their company, the nutrient-rich water from raising tilapia is pumped into growing beds, which feeds the leafy greens. The plants, in turn, clean the water and return it to the fish. No chemicals are needed.
“We’re taking what would otherwise be a waste stream and turning it into a positive, as fertilizer,” Kenkel said.
From the start, Springworks greens were U.S. Department of Agriculture-certified organic, but the products were replacing conventional greens at local restaurants.
“We had to be at a competitive price point, and we also had to be able to articulate what our value proposition was: better shelf life, better quality,” he said. “We’re not relying on the USDA-certified organic label to add value, so much as our product being better than what our customer was buying.”
By 2026, the Kenkels want half a million square feet of aquaponic greenhouse operations on the Lisbon site.
“We’re able to produce a little under a million heads of lettuce a year, and we’ll be a little more than doubling that with the new facility,” Kenkel said the day before the grand opening of the third greenhouse.
Knowing that a mistake on a large scale is much more expensive, Kenkel started small and progressively expanded. At each step, he dealt with the new challenges associated with the scale and made improvements.
“We’ve been very intentional over the years at scaling up as we feel comfortable managing that size system, with where the technology is at and with our customer base,” he said.
The first few years, Kenkel and his team focused on water quality, fertigation, how to link the systems and updating infrastructure.
The product line is growing too, as the emphasis has transitioned toward more retail.
Springworks is the exclusive provider of organic green leaf lettuce to 200 Hannaford locations, which also carry the organic bibb lettuce and organic romaine pouch, the first three products launched for retail customers.
“Springworks checks every box when it comes to our lettuce supply needs and Zero Food Waste goals,” Hannaford produce category manager Mark Jewell said in a news release. “We also are impressed by their consistent quality and ingenuity. These factors, combined with their exceptional food safety practices, year-round availability and proximity to our distribution centers, made it an easy decision.”
Trevor Kenkel of Springworks Farm (left) with Mike Vail of Hannaford. (Photos and illustration courtesy Springworks Farm)
The aquaponics company has expanded to offer single-cut products for more convenience.
“They cut them once at the base and package them in a clamshell. You can pull out those leaves individually and make a salad with them, make a wrap,” Kenkel said.
Springworks also makes a salad mix.
“Consumers who value quality and transparency are asking supermarkets for organic products from local food producers,” said Sierra Kenkel, who handles sales and marketing as vice president for Springworks.
Kenkel’s goal is to be competitive with the product coming from the Southwest and to eventually replace it for his East Coast customers.
During the supply chain issues early in the COVID-19 pandemic, Springworks was able to fill the orders for regional customers that normally sourced from California, Arizona or Mexico.
Within the next decade or so, Kenkel sees a shift in the leafy greens industry from 95% centralized production in the Southwest to a more regionalized approach.
The product is naturally fresher when it’s grown near shoppers.
“Both in terms of the carbon footprint and the economics of it, this is a win-win,” Kenkel said. “Pricing will continue to get more competitive.
“And I think all of that is going to lead to that 95% number ending up a lot lower than that in the next decade or so, as more of these hubs of production start to develop closer to where the product is consumed.”
And what about those fish?
They sell the tilapia at a local fish market in Portland, Maine.
“With this process, you get a lot more volume in greens than you do fish,” he said.
USA: INDIANA - Delaware County Moves Ahead With Economic Incentives For Vertical Farming Company
Living Greens Farm, an indoor produce farmer based out of Minnesota, is looking to turn the space into its next produce facility. The company uses an aeroponics process, also referred to as vertical farming, to produce greens for sale in grocery stores
Muncie Star Press
MUNCIE, Ind. — Delaware County is moving forward with economic incentives for a vertical farming company looking to buy the Industria Centre shell building along Fuson Road.
The shell building, measuring 200,000 square feet, was built in 2014 by Garmong Construction. The nearly $8 million county-funded shell building had been unable to find a tenant in seven years.
This building is officially owned by Garmong, a Terre Haute-based company that's been a frequent partner with the county on shell buildings in the past.
►PREVIOUS: Indoor farming company could purchase Delaware County Shell building
The building is funded by the county and built on county-owned land.
Living Greens Farm, an indoor produce farmer based out of Minnesota, is looking to turn the space into its next produce facility. The company uses an aeroponics process, also referred to as vertical farming, to produce greens for sale in grocery stores.
BrightFarms Forms Research And Development Innovation Hub BrightLabs; Steve Platt And Matt Lingard Comment
BrightLabs places a key focus on developing proprietary and patented ecosystems for plants to thrive, increasing their flavor, yields, and texture in the process
June 24th, 2021
by Jenna Plasterer
IRVINGTON, NY - A new launch and a new leader? Tell me more! These are just a couple of the titillating details included in BrightFarms’ most recent announcement. The indoor greens grower has formed a new research and development (R&D) hub called BrightLabs at its Ohio growing facility. Matt Lingard, PhD, a former Bayer plant scientist with over 15 years of experience in biotechnology and greenhouse science, will be leading the BrightLabs team as Vice President of Agriculture and Science.
Steve Platt, Chief Executive Officer, BrightFarms“
The indoor farming industry is at an inflection point as local, indoor-farmed produce becomes a priority for retailers and consumers. Among competitors, we’ve developed the most profitable model for the production of indoor leafy greens, but it’s essential that we maintain our market advantage to stay ahead of the curve,” said Steve Platt, Chief Executive Officer. “We’ve built up a team of the best minds in indoor agriculture to officially launch BrightLabs, where we’ll develop the next phase of game-changing products and technology solutions for our operations.”
BrightLabs places a key focus on developing proprietary and patented ecosystems for plants to thrive, increasing their flavor, yields, and texture in the process. The team will bring together experts in technology, microbiology, and plant science to deliver breakthrough innovations in the salad category and beyond.
BrightFarms has formed a new research and development (R&D) hub called BrightLabs at its Ohio growing facility
This multi-million dollar R&D investment is launching as part of the company’s $100 million Series E Fundraise led by Cox Enterprises and represents a significant increase in the company’s research capabilities. Ten percent of the company is now dedicated to developing complex, patented growing solutions to be applied to BrightFarms’ burgeoning network of greenhouses.
Matt Lingard, PhD, Vice President of Agriculture and Science, BrightFarms“
No other indoor farming company is studying a plant’s microbiome, the naturally occurring bacteria that help determine its health, to the same degree that we are,” said Lingard. “Instead of pouring dollars into artificial lighting research, we’re developing cutting-edge biotechnology solutions to out-maneuver our competition with the most productive indoor farms in the industry. There’s no question that high-tech greenhouses that leverage natural sunshine have emerged as the most promising new generation of agriculture technologies, and optimizing the microbiome will allow us to unlock even more of a plant’s natural potential in our indoor farms.”
BrightLabs aims to double its production of its hydroponically grown spinach, and will build on the success of its best-selling Sunny Crunch variety with a new, antioxidant-rich lettuce, NutriGreens, set for release this June.
BrightLabs places a key focus on developing proprietary and patented ecosystems for plants to thrive, increasing their flavor, yields, and texture in the process
BrightOS, the company’s award-winning proprietary data system, will help the BrightLabs team accelerate their research with machine learning and advanced data analysis.
Stay tuned as we wait to see the incredible innovations to come.
Indoor Farming Indoor Ag BrightFarms Research Development Research and Development R&D Innovation Innovates Innovation Hub BrightLabs Launch New Launch BrightOS Steve Platt Matt Lingard
COMPANIES IN THIS STORY
BrightFarms
BrightFarms finances, designs, builds and operates greenhouse farms at or near supermarkets, cutting time, distance, and...
A SPAC Deal Sprouts For AgTech Company Local Bounti: What Investors Should Know
One of the company’s key investors is Cargill which is listed as a strategic partner and will invest in the company as part of the SPAC deal. Cargill will also provide a $200 million debt facility to help with Local Bounti’s expansion plans
Chris Katje, Benzinga Staff Writer
June 18, 2021
Agriculture technology continues to be a hot segment for companies seeking to go public with another SPAC deal in the sector announced Friday morning.
The SPAC Deal: Local Bounti announced a SPAC deal with Leo Holdings III Corp LIII 0.71% valuing the company at $1.1 billion.
One of the company’s key investors is Cargill which is listed as a strategic partner and will invest in the company as part of the SPAC deal. Cargill will also provide a $200 million debt facility to help with Local Bounti’s expansion plans.
Public LIII shareholders will own 24.8% of Local Bounti if the merger is approved. Shares will trade on the NYSE as LOCL.!
About Local Bounti: One of several companies in the controlled environment agriculture segment, Local Bounti is seeking to improve the production of fresh produce across the United States.
Controlled environment agriculture is the future of farming according to Local Bounti’s presentation. This practice includes year-round farming, using 90% less water, zero pesticides, and providing cost-competitive produce.
The company uses proprietary technology to grow leafy greens and herbs in an indoor environment. Current products include cut lettuce, living lettuce and living herbs such as basil and cilantro.
Local Bounti products are currently in more than 400 retail stores, according to the company.
Related Link: Indoor Farming Startup AppHarvest Aims For Wall Street With SPAC Deal
Growth Ahead: Local Bounti will use capital from the SPAC deal to build out its indoor farming facilities across the Western U.S.
It plans to double the size of its flagship Hamilton, Montana facility and to break ground on additional facilities by the end of 2021. The company’s pipeline includes eight facilities and a plan for 30 SKUs by the end of 2025.
Local Bounti lists the total addressable market size of $30 billion for vegetables and herbs in the U.S. with a $10.6 billion market in Western U.S.
“Today’s announcement takes Local Bounti to the next level in enabling local, sustainable production and delivery of fresh, delicious and nutritious produce, including in regions that traditionally don’t have access to local supply, starting in the Western U.S. and expanding globally,” Local Bounti co-founder and co-CEO Craig Hurlbert said.
Other long-term growth plans for Local Bounti include international expansion, subscription as a service, new products and franchising and licensing.
Local Bounti joins companies like Appharvest Inc APPH 1.29% and AeroFarms, merging with Spring Valley Acquisition Corp SV 0.1% to choose the SPAC route to go public.
Financials: Local Bounti highlights its low-cost operations and high yield thanks to a hybrid facility configuration and vertical farming.
The company hit its first revenue in 2020. Projections are for the company to hit $13 million in revenue for fiscal 2022 and $85 million for fiscal 2023.
By 2025, the company expects to hit over $400 million in annual revenue.
LIII Price Action: LIII shares are up 1.44% to $9.87 on Friday morning at publication.
(Photo: Local Bounti)
Vertical Harvest Collaborates Directly With Chefs Across Jackson
Since its inception, Vertical Harvest Farms has had a special relationship with the chefs of Jackson. The farm works closely with chefs to grow micro and petite greens specifically curated to each restaurant’s menus
06-21-21
Vertical Harvest Collaborates Directly With Chefs,
Finding Fresh Flavor To Elevate Any Dish
JACKSON, Wyo. — Chef Alejandra Peña nibbles a small green leaf and the spark in her eyes is unmistakable. Her customers at Persephone Westbank will soon find a similar tiny stalk in their morning granola bowl. “They’ll be surprised at the pop of citrus with their oats and yogurt,” said Peña. “ Tangerine cress is something people haven’t experienced as a taste before and it is really exciting to use microgreens like these in unexpected ways.”
Chef Alejandra Peña of Persephone Wesbank. Photo: Lindley Rust
It’s a fun day at the farm when a chef stops by the Vertical Harvest greenhouse. Geeking out over a microgreen’s flavor profile rings deeply sincere coming from the person who places it precisely on the plate. “Seeing the colors, tastes and textures helps me brainstorm my menus with something that is very tangible,” said Peña. “This is such a different experience than looking at a product list because being in the greenhouse and talking through the flavors with the growers helps the dish in my head come to life.”
Since its inception, Vertical Harvest Farms has had a special relationship with the chefs of Jackson. The farm works closely with chefs to grow micro and petite greens specifically curated to each restaurant’s menus. Chefs are welcome to book time to come and “shop” the greens with the Vertical Harvest grow and sales teams.
Persephone West Bank Chef Alejandra trying microgreens with Hannah Bouline (Product Manager) and Emily Peterson (Sales Director). Photo: Kyra Foley
“It’s satisfying to see the look in chefs eyes when we sample a new green with them. We always do a deep dive into how the flavors and textures can make other ingredients come alive,” said Hannah Bouline, Vertical Harvest Product Manager.
On her recent greenhouse visit, Peña was preparing for Persephone Westbank’s new 5-9 p.m. dinner service, which just started on June 17, 2021. She tasted radish microgreens, mustard frills, rock chive, and red veined sorrel. While the sorrel and tangerine cress are already breakfast and lunch menu staples, she was excited to play with the mustard frills for the dinner menu.
According to Peña, it’s important to have microgreens and petite greens that she can use for breakfast, lunch, and dinner but still have very different flavors and textures throughout the day. “Our goal is to avoid waste and use the freshest product possible.”
The overall vibe of the new dinner menu is fresh, floral, and citrus-like a French bistro, she says. “We’ll offer vegan dinner options and provide an experience that is casual and kid-friendly with a specific kid’s menu. I don’t want anything to be too heavy, but instead, have the entire family leave feeling like they could really enjoy the dishes and not be too full.”
The Salmon Tartine. Photo: Kyra Foley
Peña’s plan is to pair Vertical Harvest’s red-veined sorrel with dishes such as salmon tartine and use the tangerine cress across many dishes on the menu. She also hopes to make Vertical Harvest edible flowers a key part of the restaurant’s cocktail program.
She is most excited about the ½ roasted chicken with seasonal vegetables. “It’s so juicy and has a light yet flavorful cardamom glaze,” she said. “I’m so excited for everyone to try it!”
A group of Vertical Harvest team members visited opening night and were impressed with the atmosphere and the food. “It was so lovely to enjoy the light, yet flavorful, food on a warm afternoon,” said Emily Peterson, Vertical Harvest Sales Director. “The cocktails were spot on and I loved the salmon tartine with its pop of citrus supplied by the red-veined sorrel. The menu perfectly balances rich dimensions of flavor without being too heavy. Even the usually deep and earthy ratatouille had a fresh essence.”
Try the chicken, salmon tartine, and other wonderful new dinner menu items yourself this season. Dine at Persephone Westbank at 3445 N Pines Way in the Aspens, Wilson WY. Learn more about Vertical Harvest Farms and its freshly, locally grown produce on the company’s website here.
Lead photo: Vertical Harvest collaborates directly with chefs, finding fresh flavor to elevate any dish. Photo: Shannon Corsi
Sponsored by Vertical Harvest - Jackson Hole, Wyoming
Highlighting The Potential of Dutch Horticulture In Vertical Farming
Indoor Farming Holland aims to bring companies together to see where their knowledge can be developed and applied in the vertical farming space. “We’re focusing on the combination of technical solutions with plant science, where Holland has a great proposition.”
“The Dutch are falling behind when it comes to vertical farming,” says Judith van Heck, Community Builder at Indoor Farming Nederland. “As we’re so tremendously good at greenhouse growing there is relatively less interest in building vertical farms in the Netherlands. In comparison to countries such as the US, this has resulted in lower investments. That’s why we started the initiative Indoor Farming Nederland. We want to help the Dutch horticulture sector to develop the potentially very interesting sector, and we also want to highlight the international potential of Dutch horticulture in vertical farming.”
Indoor Farming Holland aims to bring companies together to see where their knowledge can be developed and applied in the vertical farming space. “We’re focusing on the combination of technical solutions with plant science, where Holland has a great proposition. We, therefore, believe that we can obtain optimal results from vertical farms and take the lead on that,” Judith notes.
“Due to many things happening around vertical farming and innovative solutions that are brought to market, we’ve created a government-backed organization to stimulate indoor farming amongst Dutch horticultural companies,” says Gus van der Feltz, project leader for the Fieldlab Vertical Farming. In the Fieldlab Vertical Farming, an important collaboration is established between South Holland knowledge institutions and companies that are engaged in the production of vertically grown products, the sale of vertically grown products, and suppliers of technologies for vertical farms.
Gus van der Feltz and Judith van Heck
Increasing awareness
The Fieldlab is supported by the European Fund for Regional Development of the European Union and the Province of South Holland. Now, the organization’s activities consist of four different ‘packages’ which they’d like to elaborate on throughout the Dutch horticulture industry. Vertical Farming Zuid-Holland received a subsidy to develop a foundation for potential market entrants that consists of four different packages.
The Fieldlab, working together with Indoor Farming Nederland, wants to increase awareness of the added value of vertical farming. Firstly, by using market research to understand consumers, growers, retailers, and the supply chain’s perspective on vertical farming. “Through market research, we want to highlight the benefits and processes that could be improved,” says Gus. Secondly, the organization will do research and testing to generate knowledge on vertical farming and recipes through development and innovations by Dutch horticulture companies.
Thirdly, “we want to educate and train people,” says Gus. “We’re working on developing training programs specifically focusing on vertical farming. From the technical side of things to running a farm and selling your produce successfully.” Last but not least, a sector-related platform is to be constructed to create a long-term and sustainable network the industry can fall back to. In collaboration with Vertical Farming Fieldlab, for the industry to further develop knowledge in Dutch horticulture, the organization consists of multiple companies, such as Own Greens, Delphy, Signify, WUR Bleiswijk, Vertify, Logiqs, Proeftuin Westland, InHolland, WUR Wageningen, Future Crops (Poeldijk).
Judith explains that the community works with jointly formulated ambitions. “We help this cluster of companies to obtain as much knowledge as needed. We stimulate them to co-create on several challenges. One of the ambitions is to communicate the potential of the cluster and indoor farming products to various target groups. Amongst other things, we are creating a white paper regarding the general statements about vertical farming and the complex reality of it.” Next to that, the organization is exploring the feasibility of a collective market intelligence tool to see where vertical farming can add value internationally. However, the community aims to not only help Dutch entrepreneurs but the collective market. One of the ambitions, for instance, is to communicate the potential of the cluster to various target groups within, but especially also outside, the Netherlands.
Amongst other things, Indoor Farming Nederland will create a whitepaper that states all facts concerning vertical farming. Next to that, the organization is exploring the feasibility of a collective market intelligence tool to see where vertical farming can add value internationally. They’re doing so by looking at climate, population density, food patterns, availability of water, and energy. Also by analyzing where the most potential is for vertical farming, or hybrid solutions even, in combination with greenhouses.
For more information:
Indoor Farming Nederland
Gus van der Feltz, Project leader
gus@feltzwerk.nl
Judith van Heck, Community Builder
judith@imagro.nl
Publication date: Wed 16 Jun 2021
Author: Rebekka Boekhout
© HortiDaily.com
VIDEO: Sweden: Growing Food In Umeå In A Freight Farms Shipping Container
Ellen Bergström and Daniel Remes are growing food in Umeå, Sweden to create a resilient and sustainable local food system
Ellen Bergström And Daniel Remes Are Growing
Food in Umeå, Sweden To Create A Resilient
And Sustainable Local Food System.
Although they had little agriculture experience, the realization that their community needed a dependable food supply chain that offered fresh, quality produce even through the long, dark winter months, led them to start their Freight Farming business, MY Harvest.
Click on the video below to watch their story.
For more information:
Freight Farms
info@freightfarms.com
www.freightfarms.com
24 Jun 2021
Container Farming To Increase Food Security In The Caribbean
As part of our Grow Food Here series, join us for a live conversation with Freight Farmers, Lincoln Deal, and Latesha Gibson from Eeden Farms
Hear How Eeden Farms Is Bringing Fresh,
Local Produce To Their Island.
As part of our Grow Food Here series, join us for a live conversation with Freight Farmers, Lincoln Deal, and Latesha Gibson from Eeden Farms. Throughout the event, we’ll explore how they brought container farming to the Bahamas to reduce the island’s reliance on food imports and serve their local community with the freshest local food available. We’ll also discuss the challenges farmers face in the Bahamas, what they’re currently growing in their three container farms and their plans for the future.
At the end of the event, Lincoln and Latesha will answer your questions through the live q & a
Register Now
Wednesday, July 14th, 2021 12 PM EST
Interested In How To Start Farming?
We take you through the whole journey one step at a time. From finding customers to training to delivery logistics, we’ve got you covered.
Learn more
Get in touch!
Are you interested in learning more about how to become a Freight Farmer? Contact us for additional information on how to get started today.
VIDEO: Ohio Company Redefines Farming By Going Indoors
Farm Manager Noah Zelkind was working on Wall Street before making the switch to 80 Acres, which houses 20 different growing rooms
The Hamilton company 80 Acres Farm will now have produce in Kroger stores across the state.
BY OLIVIA WILE
June 24, 2021
CINCINNATI — The future of farming is right here in Ohio, and it’s happening indoors.
What You Need To Know
The company 80 Acres Farms has the ability to control and change the environment of each of the rooms where produce is growing
The farm doesn't see itself as competition with other conventional farms, but instead aims to help feed a growing population
Its produce is now being sold in Kroger locations in Ohio
The company 80 Acres Farms in Hamilton, 20 miles north of Cincinnati, is one of just a handful of “vertical farms” in the world. Farm Manager Noah Zelkind was working on Wall Street before making the switch to 80 Acres, which houses 20 different growing rooms.
“We have 10 levels stacked on top of each other, 10 rows long, and 10 tables inside of each row,” said Zelkind.
The company is able to control and change the environment of each of the rooms where produce is growing. It’s technology that’s years in the making.
“We went through and tried to study nature and replicate everything that’s important about it and really make sure we’re giving the plant exactly what it needs but in the most efficient way possible.”
It's a method Zelkind said gives the company ultimate control.
"This really is the next generation of farming," he said. "We have a completely different level over the control of the entire process of growing than anything anyone has done before.”
“You're going to get the same healthy fresh lettuce whether you're in the middle of winter and it's snowing outside or you’re in the middle of the summer.”
But he said the company is not trying to compete with conventional farmers.
"We don’t see ourselves competing with farmers at all,” said Zelkind. “If you look, we’re supposed to have 10 billion people in the world in the next 20 to 30 years, and in order to feed the population, we’re going to need 70% more arable land.”
The farm's produce is now available in Kroger stores across the state.
USA: BOSTON - 'Space-Age Farming': Agtech Company Looks To Expand In Mass.
The company (Nasdaq: APPH) was founded in 2017 with the mission to modernize the way food is grown and delivered to large enterprises
By Miranda Perez - Inno Reporter
June 23, 2021
AppHarvest has a local office in Woburn and is looking to develop local tech centers under the direction of Chief Technology Officer Josh Lessing. AppHarvest
AppHarvest, a Kentucky-based, agriculture-tech startup, is looking to expand to Boston to further develop its tech-centered farming.
The company now has a local office in Woburn, and it's looking to develop local tech centers under the direction of its chief technology officer, Josh Lessing.
The company (Nasdaq: APPH) was founded in 2017 with the mission to modernize the way food is grown and delivered to large enterprises. It maintains indoor farms that operate year-round, using no pesticides to maintain freshness and relying on recycled rainwater to leverage sustainability.
“This brilliant technology, originally made in the Netherlands, where you could make food anywhere in the world, allows us to do it year-round, with 90% less water and with 30 times more yield per acre,” Lessing said.
The public company, which has 550 employees, is looking to “massively expand'' in upcoming projects in robotics and enterprise software for the agricultural industry.
In a statement regarding it's 2020 annual filing, the company said it a "pre-revenue state in 2020," and reported a net loss of $17.4 million, compared to $2.7 million for the year before.
AppHarvest has one fully-functional farm right now with two more being built. The goal is to have a dozen by 2025.
The existing farm is a 60-acre building, which Lessing describes as “almost like being inside of some combination of a 60-acre robot and its own world.” Inside is an entire ecosystem of insects that support the pollination of fruits and manage to keep the “bad bugs” away. The main focus is on tomatoes now, but Lessing says he plan to expand to other fruits and vegetables.
Watering is automatic, through robotic systems. Other systems are designed to handle specially designed supplemental lights.
“It's just remarkably space age farming,” Lessing said.
AppHarvest food is available in the top 25 grocery stores and in some food service locations such as Kroger and Wendy’s.
“If you talk to a farmer, there's an infinite amount of work that you can be doing at a farm and there's never enough time to get it done. AppHarvest frees us up to start doing more individualized crop care,” Lessing said.
Need A Reason To Attend? Here Are Five
Zoom Fatigue Is Real Nothing against Zoom! It's helped us all stay connected and kept things going during the last year - and will continue to be an incredible tool moving forward
Zoom Fatigue Is Real
Nothing against Zoom! It's helped us all stay connected and kept things going during the last year - and will continue to be an incredible tool moving forward. But there's just nothing like face-to-face gatherings and getting that first-hand look at the latest product innovations. So step away from that screen and experience all Indoor Ag-Con has to offer.
Powerful Educational Line-Up
Headline keynotes featuring CEOs from AeroFarms, Sensei Ag, 80 Acres Farms. 3 Comprehensive Tracks. Afternoon Panel Discussions. Speakers from Kalera, Bright Farms, Vertical Harvest, Driscolls, Crop One, AppHarvest, Square Roots, Planet Farms, Brick Street Farms, and countless others will all be part of our idea-packed conference program
A Show Floor Filled With Introductions & Innovations
Experience a show floor filled with breaking trends, new introductions, networking opportunities and cocktail receptions. From the biggest names in the industry to emerging leaders, you'll see the latest LED innovations, controls, sensors, irrigation, seeds, greenhouse solutions, horticultural solutions, substrates and so much more. See who's exhibiting
Orlando = Hotel & Area Attraction Discounts
What better way to get back out there! Centrally located, the Hilton Orlando show venue is the perfect spot for a business vacation! In addition to hotel rates starting as low as $129, you can also enjoy all sorts of discounts on area attractions, restaurants, shops and more!
Nothing to Lose! 100% Money Back Guarantee!
We're so confident you will benefit from your experience that we guarantee your registration fee! Get your money's worth ... or get your money back! This guarantee covers your registration fee but not travel, hotel or other expenses incurred. Learn more
REGISTER NOW & SAVE WITH EARLY BIRD RATES!
SPECIAL THANKS TO OUR INDOOR AG-CON SPONSORS,
MEDIA & MARKETING ALLIES
Indoor Ag-Con, 3834 Silvestri Lane, Las Vegas, NV 89120, United States
Vertical Farming For The Future
Beyond providing fresh local produce, vertical agriculture could help increase food production and expand agricultural operations as the world’s population is projected to exceed 9 billion by 2050
Posted by Sarah Federman, AAAS Science and Technology Policy Fellow, Office of the Chief Scientist andPaul M. Zankowski, Senior Advisor for Plant Health and Production and Plant Products, Office of the Chief Scientist in Research and Science
Aug 14, 2018
Indoor And Vertical Farming
May Be Part of The Solution To Rising Demands
For Food And Limited Natural Resources
Imagine walking into your local grocery store on a frigid January day to pick up freshly harvested lettuce, fragrant basil, juicy sweet strawberries, and ripe red tomatoes – all of which were harvested at a local farm only hours before you’d arrived. You might be imagining buying that fresh produce from vertical farms where farmers can grow indoors year-round by controlling light, temperature, water, and oftentimes carbon dioxide levels as well. Generally, fresh produce grown in vertical farms travels only a few miles to reach grocery store shelves compared to conventional produce, which can travel thousands of miles by truck or plane.
Beyond providing fresh local produce, vertical agriculture could help increase food production and expand agricultural operations as the world’s population is projected to exceed 9 billion by 2050. And by that same year, two out of every three people are expected to live in urban areas. Producing fresh greens and vegetables close to these growing urban populations could help meet growing global food demands in an environmentally responsible and sustainable way by reducing distribution chains to offer lower emissions, providing higher-nutrient produce, and drastically reducing water usage and runoff.
Recently, USDA and the Department of Energy held a stakeholder workshop focused on vertical agriculture and sustainable urban ecosystems. At this workshop, field experts shared thought-provoking presentations followed by small group discussions focusing on areas such as plant breeding, pest management, and engineering. Workshop attendees from public and private sectors worked together to identify the challenges, needs, and opportunities for vertical farming. A report on this workshop will be released to help inform Departmental strategic planning efforts for internal research priorities at USDA and external funding opportunities for stakeholders and researchers.
We’re excited about the potential opportunities vertical agriculture presents to address food security. That’s why USDA already has some of these funding and research opportunities in place. The National Institute for Food and Agriculture has funding opportunities (PDF, 1.22 MB) that could support future vertical agriculture conferences and research. Similarly, the Agricultural Research Service is working on a project to increase U.S. tomato production and quality in greenhouses and other protected environments. We look forward to continuing our partnership with our customers, both internal and external.
Lead Photo: Photo credit: Oasis Biotech
Category/Topic: Research and Science
Tags: Office of the Chief Scientist National Institute of Food and Agriculture NIFA Agricultural Research Service ARS Department of Energy vertical farming
Food Is Poised To Get A Lot More Expensive, But It Doesn’t Have To
Today, with inflation on the rise, we need to consider what we can do to ensure the cost of a healthy diet stays within reach. There are two broad approaches. The first is to reduce poverty. The second is to reduce the cost of food.
June 21, 2021
As we emerge from the pandemic, people everywhere are facing punishing housing costs and stagnant wages. At the grocery store, consumers are also confronting rising food prices, a sobering reminder that good food costs too much for too many.
Consumers aren’t used to expensive food. Over the past few years, most North Americans have typically spent around 10 per cent of household income on sustenance. In 1900, (when housing was much more affordable), food costs took up 42 per cent of incomes in the United States.
By 1950, new agricultural technologies had boosted production, helping slash costs to 30 per cent, but the gains were just beginning. The number fell to 18 per cent by 1960, and has mostly trended downward since.
We’re not used to expensive food, because it’s been relatively cheap for so long. (Unsplash)
Today, with inflation on the rise, we need to consider what we can do to ensure the cost of a healthy diet stays within reach. There are two broad approaches. The first is to reduce poverty. The second is to reduce the cost of food.
Both approaches are necessary but we’re focusing on the latter: how to keep food costs down. In particular, we believe that with the right strategies, in the relatively near future, even healthy food may be cheaper than ever. The key will be technology and policy. To the doubters, and we know there are many, consider the following example.
40-year-old wager
In 1980, an economist made a bet against an ecologist.
Julian Simon, a business professor at the University of Maryland, wagered Paul Ehrlich, an ecologist at Stanford University, that the cost of raw materials would fall over the decade. Ehrlich chose a set of raw materials and the two agreed to reconvene on Sept. 29, 1990. If prices rose (a sign of scarcity), Ehrlich won. But if they fell (a sign of abundance), Simon would come out on top.
The reason for the bet related to each man’s worldview. Simon was a strong proponent that innovation and technology allow us to overcome limits to growth. Ehrlich observed the world’s environmental problems and argued the result of population growth would be famine, scarcity and ruin.
Forty years later, with the spectre of inflation twinned with climate change, a similar debate is emerging. We’d like to advance our notion, more aligned with the optimism expressed by Simon. We believe that thanks to technology, healthy food might actually become cheaper — radically cheaper — over the next 20 years as innovation provides many tools to overcome some of the problems caused by resource scarcity.
How can we do it?
Today, a wave of technological innovation is sweeping over food and farming systems. Better quality seeds are helping farmers all over the world remain productive during droughts.
Smart tractors, new “green chemistry” platforms and nanotechnology promise that in the near future farmers will reap record harvests while only applying a fraction of the fertilizers and pesticides they once did.
Greenhouses could result in fresh fruits and vegetables grown in close proximity to consumers. (Erwan Hesry/Unsplash)
Cellular agriculture, which involves producing animal proteins in bioreactors or fermentation tanks, is poised to produce an enormous amount of protein.
And extraordinary improvements in artificial lighting and automation suggest that even fruits and vegetables may soon be produced at low costs in greenhouses and vertical farms close to consumers.
‘Good cheap’ versus ‘bad cheap’
But before we get too carried away, there is an important nuance. If food is cheap because the environment is exploited, or agricultural workers and farm animals are treated badly, then having cheap food won’t solve any problems.
Similarly, if cheap food is low-quality and unhealthy, that doesn’t help either. When it comes to cheap food, we have to distinguish between “good cheap” and “bad cheap.”
Migrant workers do maintenance at an asparagus farming facility in southwestern Ontario that experienced a COVID-19 outbreak. THE CANADIAN PRESS/Nathan Denette
Ensuring we end up on the right side of this equation is where policy comes in. Government regulations must put a price on things like greenhouse gas emissions and water pollution so that farmers who are good stewards of the environment are rewarded.
Similarly, animal welfare must be protected and labour compensated appropriately (both in agriculture and across the economy). If we calibrate the right policies, then the technologies that are giving us new ways of producing food really have the potential to lower the cost of healthy, sustainable and affordable nutrition. Good food won’t have to cost the earth.
Who won the bet?
The economist won the bet against the ecologist. All of the resources Ehrlich identified declined in price over the 1980s. Simon crowed about the role of ingenuity and innovation. Ehrlich grumbled he’d chosen badly and a recession in 1990 artificially dampened prices.
Both academics were partly right and partly wrong. Ehrlich underestimated the innovation Simon celebrated. But Simon did not appreciate the importance of a strong policy to protect labour and the environment.
As we look at the 21st century, a century that threatens both massive disruptions but also promises huge innovations, we need two things.
First, we must capitalize on the technology that can help us change the way we produce food. And we can never forget the importance of public policy to ensure there’s a fair price put on things such as biodiversity, climate change, human labour and animal welfare.
If we embrace both of these principles, there is a very real chance that we will be able to bring the price of producing healthy food down without destroying the ecosystems we all depend on for life.
Authors
Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
Canada Research Chair, Food Security and the Environment, University of The Fraser Valley
Disclosure statement
Evan Fraser is director of Arrell Food Institute at the University of Guelph, co-chair of the Canadian Food Policy Advisory Council, is vice-chair of the Maple Leaf Centre for Action on Food Security, and a scientific advisor to the vertical farming startup Cubic. He receives funding from the Canadian government and is affiliated with the Royal Society of Canada's College of New Scholars.
Lenore Newman is the Director of the Food and Agriculture Institute at the University of the Fraser Valley, is the chair of the science advisory for Cubic Farms, and receives funding from the Social Science and Humanities Research Council
Partners
University of Guelph provides funding as a founding partner of The Conversation CA.
University of Guelph provides funding as a member of The Conversation CA-FR.
The Conversation UK receives funding from these organisations
Jo Adetunji
Managing Editor
Agriculture Climate change Food Animal welfare Public policy Food production Grocery stores Food inflation Migrant farm workers
USA - FLORIDA: Finn Farms Begins Production At Babcock Ranch
The goal is to naturally grow produce year-round without fighting Florida’s humidity, and one company did it with 95% less water than traditional agriculture
Reporter: Erika Jackson
Writer: Jackie Winchester
June 21, 2021
From Seeds To Your Table,
There’s A One-Of-A-Kind Prototype
Greenhouse In Southwest Florida
The goal is to naturally grow produce year-round without fighting Florida’s humidity, and one company did it with 95% less water than traditional agriculture.
“This is controlled environment agriculture at its best,” said Oskari Kariste, founder and CEO of Finn Farms at Babcock Ranch.
What exactly does that mean? To break it down, the greenhouse is about the size of a soccer field. It can seed 60,000 plants a day and produce 1.5 million pounds of greens a year. That’s the same as 60 acres of open-field farming.
“This is totally the future of farming,” Kariste said.
He brought Finnish farming to Southwest Florida, dropping it in the heart of Babcock Ranch.
“What better way to do it than when you’re thinking about sustainability and innovation all at the same time,” said Syd Kitson, CEO, and chairman of Kitson & Partners.
The $13 million greenhouse uses recycled rainwater and condensation from the plants. It takes 95% less water to keep these plants thriving compared to traditional farming.
The plants grow on 300-foot-long tables. Most are harvested in less than 30 days.
“You have to see taste and feel the production in your hands and we are able to show how premium our quality is,” Kariste said.
“It’s always local and fresh, I think that’s the key component.”
Finn Farms is negotiating with buyers to start selling its produce. Phase two of the project is expected to be double the size and include vertical farming.
Polygreens Podcast Episode: 31 - Richard Vollebregt - Part 2
In this episode, Joe and Nick continue interviewing Richard Vollebregt, President & CEO of Cravo Equipment Ltd, a company that develops retractable roof production systems to enhance berry, cherry, cannabis and vegetable production for growers worldwide
In this episode, Joe and Nick continue interviewing Richard Vollebregt, President & CEO of Cravo Equipment Ltd, a company that develops retractable roof production systems to enhance berry, cherry, cannabis, and vegetable production for growers worldwide.
His background in economics combined with 30+ years of experience designing automated retractable roof greenhouses, knowledge of plant physiology and my worldwide experience in many crop industries allows me to be very effective in designing crop production systems and then creating financial models which benchmarking again conventional greenhouses, tunnels, and open field production.
Latest Episode
Nature Fresh Farms Wins Big In The Tomato Category At This Year’s Leamington Greenhouse Vegetable Awards
The Greenhouse Competitions has been a local event that Nature Fresh Farms looks forward to every year and is always proud of placing and especially honored to earn top spots for some of their favorite varieties!
Leamington, ON (June 15th, 2021) – Greenhouse Competitions in Leamington, Ontario, made a return this year hosting its annual Greenhouse Vegetable Awards this past weekend. Showcasing the best greenhouse-grown produce from leading North American growers, family-owned Nature Fresh Farms came back to the competition, prevailing in their yearly tradition of receiving many top accolades, including overall winner of the Hottest Tomato with their newest Umami Cherry Tomato, in addition to winning the entire Bite-Sized Tomato category with their Axiany placing third, Orange Cherry receiving second, and their Umami Cherry Tomato awarded first place.
Nature Fresh Farms took home awards in the following categories:
- Best Overall Tomato
- Best Tomato on the Vine Cluster Tomato Category 1st & 2nd Place
- Best Bite-Sized Tomato Category 1st, 2nd, 3rd Place
- Best Specialty Tomato Category
- Sweetest Strawberry Category 2nd Place
- Coolest Cucumber, English Cucumber Category 2nd Place
- Hottest Tomato, Beefsteak Tomato Category 2nd Place
- Hottest Tomato, Roma Tomato Category 3rd Place
- Perfect Pepper, Orange Bell Category 2nd Place
- Perfect Pepper, Red Bell Category 2nd Place
- Perfect Pepper, Yellow Bell Category 2nd Place
The Greenhouse Competitions has been a local event that Nature Fresh Farms looks forward to every year and is always proud of placing and especially honored to earn top spots for some of their favorite varieties!
“Every year this event draws a lot of local attention with the grower base,” shared Director of Sales, Matt Quiring. “This year’s event presented us with a clean sweep on the Bite-Sized Tomato Category taking home 1st, 2nd, and 3rd place in one of the most highly sought-after Tomato categories.
In addition to that, we walked away with the Best Cluster, Best Specialty Tomato, and Best Overall Tomato for the 2nd consecutive year the contest has run. It is always great validation to see that our growing processes and seed selection strategies are paying off. With this year being our first year entering into the strawberry segment, we are excited to have also received 2nd place overall proving that we will be a force to contend with in the future!”
Nature Fresh Farms is thrilled to be a Farm Level Sponsor with all funds raised from the Greenhouse Vegetable Awards going to R.E.A.C.H International. This local charity has continuously hosted this annual competition which celebrates Essex County as being the largest greenhouse industry in North America. As a recognized and registered Canadian charity, R.E.A.C.H International’s humanitarian efforts assist the poor all over the world with their main project currently in Uganda.
Lead photo: Matt Quiring (left); Benny Teichroeb (right)
-30-
About Nature Fresh Farms -
Continuously expanding, Nature Fresh Farms has become one of the largest independent, vertically integrated greenhouse vegetable farms in North America. As a year-round grower with farms in Leamington, ON, Delta, OH, and Mexico, Nature Fresh Farms prides itself on consistently delivering exceptional flavor and quality to key retailers throughout North America, while continuing to innovate and introduce more viable and sustainable growing and packaging solutions.
SOURCE:
Nature Fresh Farms | info@naturefresh.ca T: 519 326 1111 | www.naturefresh.ca
