Sharing the same latitude as California’s famed Napa Valley, and positioned at the southernmost point of Canada, Ontario was made for greenhouse-grown produce.
“Southwestern Ontario is the critical mass for greenhouse vegetable production,” Richard Lee, executive director of the Ontario Greenhouse Vegetable Growers (OGVG), told The Packer. “We experience the most light levels throughout the year, which makes our area the optimum location to grow food.”
Not surprisingly, Ontario is home to the largest concentration of greenhouse vegetable production in North America, says Lee, adding the province is also only a day’s drive from over 58% of the U.S. population.
OGVG, which represents greenhouse-grown cucumbers, tomatoes and peppers, reports the province grows 1,290 acres of cucumbers, 1,445 acres of tomatoes and 1,368 acres of peppers. Lee says the industry has seen an increase in the snacking segment with items like mini and cocktail cucumbers, grape tomatoes and mini peppers.
Some Ontario greenhouse growers have also expanded into the cultivation of strawberries, lettuce, melons and more.
Lee says OGVG expects the industry will experience about a 5% increase in production this year.
“As we deal with climate change globally, greenhouse farming is able to yield up to 20 times more per square meter than conventional farming,” says Lee. “We are able to control the growing conditions in harsh climates while producing food.”
Lee says greenhouse vegetable growing operations are high-tech, precision agricultural facilities that adopt sustainable growing practices to protect the environment while maximizing productivity and use of growing inputs.
And despite facing challenges in recent years from tomato brown rugose virus to what Lee describes as a “lack of infrastructure to support continued growth and investments,” the resiliency of the Ontario greenhouse industry is undeniable.
“Our members are resilient. They are pioneers that have the entrepreneurial spirit that has built this sector over the past 60 years,” said Lee. “Controlled environment agriculture is the future of farming.”
Meet the growers: While the majority of Ontario greenhouse growers are located in the towns of Leamington and Kingsville, each grower has a personality all its own and a strategic vision for the future that guides its growth as well as the growth of the industry.
Passion at Del Fresco Pure
At Del Fresco Pure in Leamington and Kingsville, President and CEO Carl Mastronardi leads with a firm belief that you must truly love what you do in order to succeed.
“For Carl, greenhouse growing is his passion, and it’s evident in each area of our operations,” said Sonia Klinger, Del Fresco Pure marketing manager. “Del Fresco Pure’s unique value proposition lies in our innovative practices, product diversity, unwavering quality, commitment to sustainability and strong customer focus. These elements together create a distinctive identity within the Ontario greenhouse industry.”
Del Fresco Pure aims to be at the forefront of agricultural innovation by continuously investing in the latest technology and sustainable practices to enhance the quality and efficiency of its produce, says Klinger.
And the greenhouse grower’s use of advanced hydroponic systems and environmentally friendly growing methods enables it to deliver fresh, high-quality products while minimizing environmental impact, she adds.
“We’ve prioritized sustainability in every aspect of our operations, such as water recycling, energy-efficient greenhouse technologies and biological pest control methods,” Klinger said. “We pride ourselves on an unwavering commitment to quality and freshness.
“By optimizing our growing conditions and reducing the time from harvest to market, we ensure our consumers receive the freshest produce possible,” Klinger continued.
Del Fresco Pure recently received the Equitable Food Initiative’s Responsibly Farmed Farmworker Assured Company certification.
“This certification confirms that all areas of our operation are committed to and consistently uphold a higher standard of ethical and social governance,” said Klinger. “This commitment aligns with both our company values and those of our esteemed customers.”
Through the EFI certification all of Del Fresco Pure’s operations have been inspected by a third-party.
“This inspection serves as proof that we maintain excellent practices and policies related to health, safety and employment standards,” Klinger said. “These standards go above and beyond the minimum requirements, reflecting our dedication to excellence.”
Del Fresco Pure says it strives for continuous improvement and is dedicated to using best practices and innovations to ensure its workplace is safe and its employees are protected.
“For our consumers, the EFI certification provides reassurance about the source of their fresh produce,” said Klinger. “Knowing they are buying from a company with good values and high ethical standards is important for consumer trust and satisfaction.
“The EFI Program Certification is more than just a badge of honor for Del Fresco Pure,” Klinger continued. “It is a testament to our ongoing commitment to ethical and social governance, offering assurance to consumers and setting a standard within the industry.”
Driven by flavor at Mastronardi Produce
At the Kingsville-based Mastronardi Produce, flavor comes first.
“We’re driven by flavor,” said CEO Paul Mastronardi. “It informs everything we do. Whether it’s seeking out the best new variety, perfecting quality or innovating new packaging, the endless pursuit of flavor drives everything we do.”
Mastronardi Produce pursues consistent quality and flavor year-round with the customer in mind.
This year, Mastronardi Produce is celebrating 30 years of Campari tomatoes.
“Campari was the first tomato to be branded by Mastronardi Produce, revolutionizing the category,” said Mastronardi, who invites the industry to look for 30th celebration promotions including merchandizing programs for retailers, ad campaigns and consumer promotions.
“One of our new products launching this year is our Bombs Squad tomatoes,” said Mastronardi. “The product features three different Bombs tomatoes in one package exploding with flavor. Greenhouse grown and non-GMO. This is an exciting addition to our popular Bombs lineup and offers consumers a variety of great snacking flavors in one package.”
Mucci Farms on the move
Mucci Farms has strategically grown its business through acquisition and expansion. Last May, the Kingsville-based greenhouse grower and marketer of fresh produce acquired Hacienda Farms, a 160-acre bell pepper facility in Coatsworth, Ontario, and in November it acquired Greenhill Produce, a nearly 150-acre greenhouse facility growing bell peppers in Kent Bridge, Ontario.
“At Mucci Farms, we prioritize farming with a strong focus on continual growth through new builds, acquisitions and marketing partnerships,” said Ajit Saxena, public relations and digital marketing manager for Mucci Farms, part of Cox Farms. “As the largest owner of greenhouse acreage in North America, we have the capacity to supply retailers nationwide. From seed to retail, our vertically integrated operations give us the flexibility to meet the specific needs of our partners while consistently delivering fresh, high-quality produce.”
Saxena says the acquisition of over 300 acres of bell pepper farms through Hacienda Farms and Greenhill Produce have positioned Mucci Farms as “the leading pepper producer in the CEA industry.”
Mucci Farms also recently completed a 33-acre expansion of its strawberry facility, bringing its total to 105 acres of strawberries under glass, with an additional 50 acres planned for 2026, Saxena said.
Earlier this year, the company introduced KingsOne Farms, a 6.5-acre facility, with production set to begin in fall 2025 and led by Cole Mucci. The greenhouse says it will use automation to maximize efficiency and production, with the operation estimated to produce nearly 210,000 heads of lettuce each week and about 11 million heads annually.
“This year, we’re especially excited for the launch of KingsOne Farms, led by third-generation grower Cole Mucci,” said Saxena. “The cutting-edge facility will focus on growing lettuce using advanced technology designed for maximum efficiency and sustainability. All product will be marketed under our Naked Leaf brand, and we’re looking forward to the first harvest this fall.”
Innovation at Nature Fresh Farms
At Nature Fresh Farms, we’re more than just growers — we’re innovators, the Leamington-based company says. We build our own greenhouses, carefully cultivate our produce and market the freshest, highest-quality products.
Sustainability is also a key focus at Nature Fresh Farms, which says it’s dedicated to advancing greenhouse technology and sustainable farming at the same time.
We believe good food isn’t just about taste — it’s about making a difference, the company says. By reducing food miles and maintaining a “greenhouse clean approach,” we are able to deliver fresh and flavorful produce while minimizing our environmental impact, the company says.
Nature Fresh Farms recently tapped Patrick Criteser, former president and CEO of the Tillamook County Creamery Association, as its new CEO to lead the company’s continual expansion.
With new executive leadership, where will Nature Fresh Farms place its focus in the year ahead?
The company says it will focus on strengthening relationships with its retail partners and supporting their goals while continuing to push the limits of an innovative and impactful future.
Sustainability at Red Sun Farms
At Red Sun Farms, a vertically integrated business model and leading-edge technology combine to ensure quality is maintained from seed selection, propagation, growing, harvesting, packaging and transport to the retailer — all with the aim of delivering consumers flavor, quality and enjoyment on the plate, says Leona Neill, director of marketing and packaging.
The Kingsville-based greenhouse grower owns and operates over 800 acres in Mexico, the U.S. and Canada, which cultivate an array of conventional and organic tomatoes, peppers and cucumbers. Additionally, Red Sun Farms owns a total of eight strategically located distribution centers in Canada, the U.S., and Mexico.
“Owning these greenhouses in different growing regions makes us unique,” said Neill, who notes the company also owns a propagation facility. “Our vertically integrated business model allows us to meet our customer needs and to cultivate a true partnership between grower and retailer.”
From seed to table, Red Sun Farms is also laser-focused on sustainability.
“Sustainability is in our nature,” said Neill. Red Sun Farms says its greenhouses use 95% less water and yield 13 times more vegetables than conventional growing methods.
Red Sun Farms uses rainwater to irrigate its plants and strives for zero water waste. It uses two separate systems for water in its greenhouses: One system is dedicated to the feeding of the plants. Unused water in this system is collected, purified and analyzed for nutrients and then re-treated to target nutrient levels before circulating back to the plants. The second system supplies water sourced from Red Sun Farms’ boilers to heated rails on the greenhouse floor that heat the facility.
This closed-loop system, where very little goes to waste, is not only better from a financial standpoint but an environmental one as well.
Neill, whose background is in the packaging industry, leads the charge on sustainable packaging solutions at Red Sun Farms.
“We were one of the first to use fiber punnets, which offers more surface area so you can see the product through the clear film lid and all of our bags are recyclable,” she said.
Innovation is also key to Red Sun Farms’ success. Some of the greenhouse grower’s more recent product introductions include the Tatayoyo snack-size pepper with a sweet and tropical flavor profile and the Empress purple tomato, which is rich in antioxidants, says Neill.. The products join Red Sun Farms’ Sweets, Artisan, Organics and commodities categories.
Fueled by technology, sustainability and innovation, Red Sun Farms is also rooted in family.
“Red Sun Farms started as a family business, and as we’ve transitioned to a corporation, we’ve maintained that family culture,” said Neill. “There’s not a lot of turnover with our team members, and we continue to foster a culture of accountability, collaboration, trust and innovation.”
Topline Farms rebrands
Topline Farms grows and manages extensive acreage of greenhouses in Leamington, Ontario, as well as Mexico, growing tomatoes, cucumbers, peppers and a complete organics program.
“Our volume of owned acreage is a differentiator to manage quality and supply,” said Chris Veillon, vice president of marketing. “Significant capital investments are being made by Topline Farms to guarantee surety of supply, acreage expansions, new construction, regional acquisitions and the implementation of technology to grow specialty crops year-round.”
And what better place to farm than the greenhouse-capital of North America?
“In the Canadian greenhouse industry, Leamington and Kingsville are where it all started,” said Dino DiLaudo, senior vice president of sales for Topline Farms, who says he sees growth in greenhouse-grown English cucumbers and mini seedless cucumbers.
“Mini seedless cukes are a huge growth item and recently surpassed sales of English cucumbers,” DiLaudo said.
The vertically integrated grower has also continued to expand its colored bell pepper offerings.
“Surety of supply and consistent high quality contributed to the growth in greenhouse-grown bell peppers,” said DiLaudo. “They’re huge with retailers.”
A multigenerational farming mindset is another secret to Topline Farms’ success.
“We are growers, first and foremost,” said Veillon. “Topline Farms was built on the foundation of generations growing consistent products, regardless of the season.
“In a business that is oversaturated with a sea of sameness, Topline Farms’ value proposition is the mere fact that it is the grower, the marketer and the transportation company that delivers from seed to shelf — all bundled into one,” Veillon continued.
Topline Farms owns its own transportation company of some 85 trucks, with the goal to reach 100 trucks by the end of 2025.
“Trucking is becoming more and more important,” said DiLaudo. The temperature-controlled trucks allow Topline Farms to track every vegetable from field to table.
Veillon, who recently joined the Topline Farms team, says he’s focused on both product and brand growth in 2025.
“I am very fortunate to have stepped into a leadership role to help drive brand awareness across North America,” said Veillon. “We are kicking off an aggressive rebrand that will touch all corners of our company to ensure we are effectively communicating our value proposition to our customers and consumers alike.”
A refreshed brand position, new packaging presentation, tactical messaging, digital strategy, organic media, trade engagement, community and cause marketing are all getting a “strategic review to ensure we are collectively aligned moving forward with a simple yet specific brand focus,” Veillon said.
