- For Rosemary’s restaurant in the West Village, Brooklyn Grange built a mini-farm on the roof.
- For FIT-Fashion Institute of Technology, they built a roof garden to grow plants for natural die-making.
- For Vice Media in Williamsburg – they built a green roof with a wild-flower garden.
March Forum Recap: Urban Agriculture
By Katya Guletsky
The term urban agriculture – growing food in an urban environment – can refer to anything from a few tomato plants in the backyard, to a community garden on a vacant lot, to an educational farm in a public park, to a for-profit enterprise.
New York City with its dense population and high real estate values may seem like a strange choice for agriculture. Yet, it is a city full of entrepreneurs and people who make smart connections. Which is enough to make NYC a leader in the practice of urban agriculture. At GreenHomeNYC’s March Forum, four individuals engaged in urban agriculture spoke about their farming projects:
Jason Green, CEO + Cofounder, Edenworks
Jason started by talking about entrepreneurial opportunities in the local food market. The local food market is currently worth $7 billion and growing at 24%. NYC alone has unmet demand for local food worth $600 thousand annually. Yet, sourcing locally in NYC is challenging for stores and restaurants because of the limited growing season, and limited arable land. There lies a big opportunity for farmers who can figure out how to grow a year-round, reliable supply of fresh local produce.
Edenworks’ solution was to develop and build a vertical indoor aquaponics farm. An Aquaponics farm is a symbiotic system that combines conventional aquaculture (raising aquatic animals, such as fish, in tanks) with hydroponics (cultivating plants in water). The wastewater from the tanks, which is high in ammonia, is processed through a bio filter to convert ammonia into nitrate fertilizer, to be used for growing beds. Solid waste from fish is processed through a mineralizer, composting it into rich fertilizer. The aquaponics fertilizer delivers all 16 macro + micro nutrients, along with trace elements and mineralized organic compounds, which normally can be found only in the best soil environments. Thus, this system recreates the natural ecology of the soil system and allows produce growth with a well-rounded flavor profile.
The produce generates 90% of the revenue. The fish, once grown to maturity, is also harvested and sold to restaurants. Prior to harvesting, the fish are sequestered in clean water for 2 days to cleanse their digestive track, which gets rid of the algae smell and taste common in pond fish.
Everything is processed, packaged and stored in cold storage on site. Because it is an engineered system, it allows for a high level of standardization and automation, which lowers the cost enough to make Edenworks cost competitive with Dole.
Within the world of local food, Edenworks focuses on ready-to-eat packaged salad. Salad is a good starter crop for local food: the crop-cycle is short and it’s very perishable, therefore whoever can deliver salad to a point of sale within 1-2 days of picking and on a predictable schedule, has a huge advantage. Edenworks’ big vision is create a fleet of modular and easily assembled systems that can be rapidly deployed to a wholesaler’s particular geography where they cannot get stable supply for a certain type of produce, and allow them to meet that demand.
Even though Edenworks’ sells to wholesale buyers, they consider their business model B2B2C (Business to Business to Consumer) – sell to stores, but relay to consumers the value proposition, which is local, high quality, sustainably produced food.
Gwen Schantz, COO + Co-Founder, Brooklyn Grange
Brooklyn Grange is a roof-top urban farm, located on Northern Boulevard in Long Island City. Gwen started by telling us how in the summer of 2009, she and her partners met to talk about the concept, which was to build a fiscally and environmentally sustainable farm, that would be relatively inexpensive to build and easy to set up. It took six months to get financing, find the building and get the lease, and four weeks to build. By the spring of 2010, Brooklyn Grange Farm was built and growing vegetables. In its first season, it grew 15,000 pounds of produce. In 2012, their next farm was established in the Brooklyn Navy Yard.
All that is needed to start an urban roof-top farm is a building with a strong roof and a large roof surface. Old factory buildings are great for this purpose. The roof is covered with a green roof system: protective membrane and drainage, that allows to put soil everywhere. Lastly, the soil is put in, as much as the building can bear. The more you have, the more vegetables you can grow. The LIC Brooklyn Grange location has 12 inches of soil in the growing beds, which allows to grow a wide variety of things. Both farms are seasonal businesses, but there are a couple of greenhouses for growing seedlings and microgreens.
Brooklyn Grange’s business model has several revenue streams. The main one is selling produce and prepared foods, such as sauces. They sell at farmer’s markets, to restaurants, and operate a small CSA. They also partake in beekeeping, producing 500 lbs. of honey last year.
Another source of income is consulting and construction projects: design and build farms for other people. Among the completed projects are:
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