Inspired by a plant growing in a coffee mug, Phil Hatcher now grows them in 40-foot containers alongside Halifax harbour

Desiree Anstey · Freelance Journalist

02-24-23

DARTMOUTH, N.S. — After watching the base of a cut head of lettuce regrow in a regular-sized coffee mug, filled with only water and showered with sunlight, over the course of two weeks, Phil Hatcher had a revelation that would change his life.

The idea grew in his mind how simple it would be to cut down on food waste and have fresh, local leafy greens all year round.

From that mug, he decided to develop what is now a $1 million hydroponic boutique farm with two repurposed 40-foot shipping containers, utilizing unused space on the Dartmouth waterfront.

“I worked in the film industry for 18 years when I decided in 2018 to make a major switch,” said Hatcher, owner and farmer of Very Local Greens Inc.

“I discovered freight farms when I saw a video about the Square Roots project in Brooklyn highlighting the technology and capabilities of growing food in a shipping container. I had no prior knowledge of this growing system before, but I saw a need in the community.”

Simply put, hydroponics is the practice of ditching the soil and growing plants using only water, nutrients and a growing medium.

“What’s great about these systems is that plants can be grown year-round, regardless of location, so those with no outdoor space will find this food-growing method useful,” explained Hatcher. “There are fewer pest problems and the controlled environment maximizes yield and harvest.”

With the soaring cost of imported leafy greens due to inflation, along with many other variables such as weather events, it’s not surprising these indoor gardens were a popular gift on the East Coast over Christmas, noted Hatcher.

Their price tag can range from $50 to several thousands of dollars, depending on the size of the container and features to match the types of plants grown.

Before he branched out with his freight farm, Hatcher described himself as a “homebody gardener,” growing up watching his grandfather grow vegetables.

“In the beginning, my knowledge of hydroponics was minimal,” he said. “So, I went to Boston and did a partial week of training with a company that grows food in these freight units.”

While working with Farm Box Foods for his large-scale commercial units, Hatcher then grew his farm to serve everything from leafy greens to herbs and edible flowers.

He now shares his wealth of knowledge to help curb food insecurity in the province.

“Very Local Greens is now mostly consulting and focusing on small-scale operations such as home-growing food,” remarked Hatcher, who hopes to be part of a community that teaches people the value of where food comes from and the importance of local farms.

“We just transitioned a great team at Acoma Holdings Inc., (a non-profit, Black-led charity) where we did a mentoring program for disadvantaged youth on how to locally grow food,” he continued. “What many don’t know is that you can grow several things from a cutting or what many might consider waste. For example, if you bring home a fresh basil plant and eat it all except one stem, put it in a glass of fresh water. It will regrow into a plant.”

Hydroponics, he explained, can be as simple as placing greens in a water solution.

“The next level or step up from that would be investing in a hydroponic system, depending on the scale or operation,” he said. “And then it all comes down to what you put in is what you get out.”

Six main types of hydroponic systems include wicking, deep-water culture, nutrient film technique, ebb and flow, aeroponics and drip systems.

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The pros and cons

“There are some basic things you should monitor, including the water’s pH level and if you need to introduce a nutrient of some sort,” said Hatcher. “You can get a pH test kit, which is cheap and easy to use, or a pH meter inside the hydroponic system to monitor the acidity or alkalinity present.”

Additionally, an EC/PPM (electrical conductivity/parts per million) meter can monitor the water purity. And a total dissolved solids (TDS) meter can check the nutrient solution used on the plant for overfeeding or deficiencies.

“There are lots of different parts to it,” said Hatcher. “For example, the temperature of your growing medium should be about 20 C and monitored with a thermometer and there should be efficient artificial lighting.

“Essentially, you are controlling everything the plant would require in its natural environment, so, in an ideal world, you’re providing the exact amount of light, temperature, nutrients and clean water that a plant would need if it were in soil, but all with a minimal carbon footprint.”

In short, the disadvantage of these hydroponic systems is that they require regular maintenance and monitoring to ensure the plants are healthy, they can be expensive to set up, they are vulnerable to power outages and problems can affect plants quicker.

However, the pros outweigh the cons, reassured Hatcher, who has turned his website into a reference tool for those interested in what they can grow and how.

“It boils down to food security, where everything is kept local,” he said. “We always hear about supply chain issues, crops affected by weather or disease, or even the different scares with Escherichia coli (E. coli) on imported lettuce.

“But with a hydroponic system, which is better for the environment, many crops can be grown in small spaces, year-round, without the soaring costs that we see with imported goods, which ultimately makes this system for growing food affordable, healthier, and better for everyone.”

Lead Photo: Phil Hatcher, owner and farmer of Very Local Greens Inc. in Dartmouth, N.S., was attracted to hydroponic farming because it helps address food security issues. - Contributed photo