Herbs

Rocket Farms to Debut New Line at IFPA Show

Fri, 26 Sep 2025 21:41:49 GMT

Half Moon Bay, Calif.-based Rocket Farms announced Sept. 25 that it will be at the upcoming IFPA Global Produce and Floral Show in Anaheim, Calif., on Oct. 17-18. There, it will debut two new product lines:

Organic living clamshell herbs — These rooted, organic herbs come in a convenient clamshell to help deliver longer shelf life compared to traditional cut herbs.
Organic microgreens — This line includes five varieties of microgreens.

Rocket Farms says it has invested heavily in automation on its potted herb production lines, which has allowed it to bring innovative products like organic living herbs and microgreens to market. The new organic lines are also part of the company’s sustainability efforts, it adds, as well as its category innovation because living herbs reduce shrink and reduce waste, for example.

Attendees can visit Rocket Farms at Floral Booth No. 5706 and Produce Booth No. 4297.

It's a Family Affair at North Shore Living Herbs and Greens

Tue, 10 Jun 2025 11:38:07 GMT

All this week at Farm Journal, we will be talking to and about the next generation of farmers, ranchers and growers.

It’s a critical time as the industry is poised to see 300 million acres change hands in the next 20 years.

Today we meet a California family making plans for the future.

Welcome to the Coachella Valley and the North Shore Living Herbs and Greens, where 30 years ago, Leo and Suzette Overgaag started their family farm.

“My husband’s a third-generation greenhouse grower, and he knows all this technology,” said Suzette Overgaag, vice president and CFO of North Shore Living Herbs and Greens. “And we started from nothing and we grew it to where we could afford to buy a full-blown automated greenhouse.”

They started by first growing cucumbers but eventually transitioned to fresh herbs in the mid-1990s.

“I would get home with my herbs, and I’d put them in the lower drawer, and I would forget about them,” Overgaag said. “So I was like, you know, there’s got to be a better product out there.”

The idea took off. Today, North Shore has more than 10 acres of hydroponic greenhouse space. Some herbs are potted, others are in a special plastic clamshell.

“Everything has the roots attached, and why that’s amazing is that when you get your product home from the grocery store it’s going to last longer,” said Brittany Bubb, creative director for North Shore Living Herbs and Greens. “It’s going to be an amazing product; the moment you need it you’re harvesting it.”

One of three siblings, Bubb is now the fourth-generation working as the creative director for a business that’s all about family. Bubb’s other siblings, Ashley Cullen-Carrol and Tony Overgaag, have also supported the company in different ways. Tony Overgaag works in IT and finance for the company.

“Food really is an experience, and that’s what we want to do here at North Shore is it’s all about gathering people at the table making moments, sharing time with your family,” Bubb said.

And together, their family has big dreams for sharing the idea and passion for living herbs with others.

“My dream is to see an instant herb garden in every kitchen across America. So I am really trying, along with my family, to come up with ways and, of course, all of our team here to make that happen,” Suzette Overgaag said.

Bubb added it’s something the family takes to heart.

“Food is so important, and I think it’s just really awesome that we have people here that are passionate about making good food and good products for consumers to have,” Bubb said.

West Coast Produce Expo's tour spotlights fresh production

Fri, 30 May 2025 11:59:30 GMT

PALM DESERT, Calif. — Living herbs, fresh melons, organic citrus were some of what West Coast Produce Expo tourgoers got a chance to experience on May 29.

A sold-out tour crisscrossed the Coachella and Imperial Valleys to get a closer look at fresh produce production.

North Shore Greenhouses

Co-owner Suzette Overgaag gave tourgoers a sneak peek at North Shore Greenhouses’ production process.

(Photo: Christina Herrick)

The first stop was at North Shore Greenhouses, where Leo and Suzette Overgaag first started farming in 1987 with greenhouse-grown English cucumbers, then living herbs.

Suzette Overgaag said her husband promised her “a small greenhouse you can start in,” to understand how to produce living herbs. North Shore Greenhouses now has about 10 acres of greenhouses in living herb production.

She said a challenge when launching the living herbs was having roots in the wet rack at a grocery store. But she said she firmly thinks a wet rack is the proper place for the herbs.

“It took us a long time to get people to put it in the wet rack,” she said.

The Overgaags landed their first client, Whole Foods, which asked North Shore Greenhouses to grow organic herbs. When company transitioned to organic, a key challenge was sourcing a good organic fertilizer, so it invented an organic fertilizer to make it happen.

On the tour, visitors saw North Shore Greenhouses’ production techniques, automated flat-filling system and packaging system, as well as its greenhouses designed specifically for herb production.

Suzette Overgaag said its herbs typically last about one to two weeks in its innovative clamshells versus fresh-cut herbs, which results in less shrinkage for the retailer and less food waste for the consumer.

And while tourgoers asked about alternative packaging, the Overgaags say that as fragile as the living herb plants are, its recyclable packaging is what helps the products stay as fresh as possible in the store.

West Valley Organic Farm

Jesse Leyva, harvest manager for West Valley Organic Farm, discusses the differences between seedless and seeded watermelons with tourgoers and shares tips on how to pick a ripe watermelon.

(Photo: Christina Herrick)

The next stop was West Valley Organic Farm in the Imperial Valley, where visitors got to see cantaloupe, honeydew and watermelon production.

Cantaloupe harvest will start in a week and watermelon harvest began last week, said Jesus Macias, general manager of West Valley Organic Farm.

Creekside Organic has worked with West Valley Organic Farm for the past several years. The farm uses its melons as a seasonal summer complement to its broccoli, cauliflower, iceberg lettuce and celery production, which occupies the fields during the winter months.

West Valley Organic Farm harvests watermelons twice; the first is a significant harvest and the second is usually a routine cleanup.

Macias said it’s a challenge to grow organic melons, as he and the crews constantly battle thrips and aphids.

“You’re up against Mother Nature,” he said, noting there are not many good organic controls for these pests.

Avoiding sunburn is also a challenge, so a major focus for the crews is to grow significant vines to shade the melons. While crews can supplement the vines’ coverage with hay, the wind often blows the hay away, and then crews need to reapply.

“There’s not a lot of room for error,” Macias said.

The team at Creekside said it’s important for retailers to help communicate the challenges of organic production and what it takes to grow organic melons to emphasize the value of the melons in the store.

Tourgoers also got to see beehives in action, as those act as pollinators for the melons. Beekeeper Brock Ashurst shared a little bit about the role of bees in pollination and why his hives go to Montana after pollinating crops in California.

“The Imperial Valley is the worst place to keep bees,” he said, noting the amount of honey generated by his bees from pollinating melons is significantly less than what his bees can produce in Montana.

Doc’s Organic Farm

The Doc’s Organic Farm team treated West Coast Produce Expo tourgoers to a taco lunch.

(Photo: Christina Herrick)

The Dockstader family has been growing organic lemons, minneolas, mandarins, grapefruit and dates since the mid-1990s. Doc’s Organic Farm has 250 acres of organic medjool dates, 430 acres of organic lemons, 160 acres of organic grapefruit, 80 acres of organic minneolas and 50 acres of organic sweet limes.

The farm markets its fruit to retailers across the country and into Canada and other international markets.

While the fruit is grown under P&T Enterprises, all fruit is packed under the Doc’s Organics label. The Dockstader family opened a new packing shed in 2017.

“This allows us so much control,” said owner Gina Dockstader, adding that this means the team can leave the fruit on the tree until it’s ready.

Dusty Dockstader, partner, said his grandfather and uncle added some citrus trees to complement its 3,000-acre forage production. When his grandfather and uncle faced some challenges growing conventional citrus trees, someone advised the Dockstaders to transition to organic production.

“My uncle, to his credit, we are not smart enough to separate organic and conventional, and this was years ago — we went all 100% organic,” he said. “It was easier for us to deal with. It solved our problems over the years. We have totally bought into the difference.”

Dockstader said his uncle also understood the need to diversify crops and added the organic date trees.

“My uncle was forward-thinking that we need to diversify, because sometimes lemons are terrible, oranges are good,” he said. “It was just trying to give us options. That’s why we ended up with three or four different crops. We are not big enough, and it’s very hard for us to get everybody to come to us to buy just lemons. But if you got minneolas and you got lemons, now I got two products in this palette.”

While growing organic citrus can have its challenges, Dusty Dockstader said huanglongbing — also known as HLB or citrus greening — hasn’t really affected the citrus production in the Imperial Valley. He said citrus growers in the valley have come together to push for mandatory preventative sprays and a committee that monitors everything.

“We are very blessed, I would say, to be secluded in a place where we have minimal growers and minimal acres, and we can monitor each other,” he said.

Dockstader said one citrus grower abandoned his groves, and the committee has worked with the grower to have him bulldoze the grove to protect those still in production.

Dusty Dockstader, partner with Doc’s Organic Farm shows just how yellow ripe Persian sweet limes can get.

(Photo: Christina Herrick)

On the tour, Dockstader took a small group to see the farm’s organic Persian sweet limes. Because it’s a lime, people think that when they’re green, they’re ripe.

“Everybody hears the word lime, and they think it’s something sour,” he said. “These turn yellow when they get ripe, and they’re sweet. They get a little bit of sugar to them.”

Tanner Dockstader, a fifth-generation farmer and part of the sales team with Doc’s Organic Farm, said the sweet limes are popular with ethnic groups, but because the limes turn yellow when ripe, it takes some education.

“It’s actually gotten better lately,” Dusty Dockstader said. “Last year we did some business with Whole Foods. They’ve been putting them in a bag in their grocery store. It used to be a little more difficult for us to get a market on them and now other people are starting to become open to the idea.”

Canadian herb grower adds LED system for tailored lighting conditions

Tue, 08 Apr 2025 18:38:00 GMT

Greenhouse herb grower Gourma has implemented a fully controlled and adaptable lighting environment using an LED lighting solution from Montreal-based Sollum Technologies.

Sollum says the collaboration enables Gourma to tailor lighting conditions to the needs of its herbs, influencing key factors such as morphology, color and flavor.

The Saint-Norbert, Québec-based Gourma offers 25 potted herb varieties, including nine that are certified organic, distributed to retail produce sections at grocers throughout the province. In early 2023, Gourma undertook a major brand repositioning, doubled its production area and shifted focus to innovation.

“Adopting a new lighting technology is a major strategic decision,” Gourma President Charles Verdy said in a news release. “After visiting greenhouses already equipped with Sollum’s solution, we were convinced by how quickly and easily light can be adjusted in real time. This level of flexibility and precision aligns perfectly with our vision of innovation and food autonomy.”

Gourma’s previous lighting system was replaced with Sollum’s LED fixtures, managed via Sollum’s proprietary cloud-based platform, Sun as a Service, which is fully integrated with the greenhouse’s control systems. This solution allows Gourma to simultaneously manage different lighting strategies and easily program production zones to meet the requirements of its various herb varieties, the release said.

“We’re thrilled to be working with a forward-thinking company like Gourma that shares our values and commitment to sustainable, innovative agriculture,” said Kassim Tremblay, vice president of strategic accounts at Sollum Technologies.

“This partnership reflects the growing recognition of the unique advantages of our solution, and we’re eager to see the results in the field,” he added.

USDA issues pest risk assessment on fresh sage from Ethiopia

Fri, 19 Jul 2024 16:26:15 GMT

The USDA is taking comments until Sept. 16 on a document that looks at the risks associated with the importation of leaves and stems of fresh sage from Ethiopia into the continental U.S.

“Based on the analysis, we have determined that the application of one or more designated phytosanitary measures will be sufficient to mitigate the risks of introducing or disseminating plant pests or noxious weeds via the importation of leaves and stems of fresh sage from Ethiopia,” the USDA said in a Federal Register notice.

After reviewing any comments received, the USDA said the agency will announce its decision regarding the import status of leaves and stems of fresh sage from Ethiopia, the notice said.

It’s freezing outside, but hydroponic grower Square Roots says it’s thriving inside

Thu, 23 Feb 2023 13:06:12 GMT

Square Roots, a hydroponic grower that cultivates leafy greens inside modular, stacking containers in cities across the U.S., is launching its first ad campaign with a provocative claim that it is doing more than just surviving this February — it’s thriving.

Debuting in the dregs of winter, Square Roots invites viewers to witness that, even in the middle of rain, snow or extreme weather, its “vibrant, climate-controlled farms can recreate any plant’s ideal growing conditions,” according to a news release. As such, the hydroponic grower posits that it can successfully cultivate produce year-round across the U.S.

“By strategically placing farms along the food supply chain, we ensure our greens get to grocery stores within hours of harvest. This means our produce is so fresh, it lasts for weeks, not days — no matter the season or weather,” the company said in the release.

Related news: UNFI to co-locate Square Roots indoor farms at distribution centers nationwide

Square Roots’ advertising campaign targets key Midwestern markets in Ohio and Wisconsin and launches Feb. 27. The lure of fresh, vibrant greens in locations that experience severe winters is not lost on Square Roots’ creative team.

“Our first-ever advertising campaign invites consumers into this bright, fresh world. It features produce that was, quite literally, grown during blizzards and brutal cold fronts,” the company said in the release.

If the thought of thriving basil and tender greens in middle of a blizzard seems as baffling as it sounds, check out Square Roots’ video ad to see for yourself:

Investors back Soli Organic expansion with $125M in funding

Fri, 14 Oct 2022 20:08:25 GMT

Virginia-based organic culinary herb-grower Soli Organic secured nearly $125 million in funding to expand operations and build additional controlled environment farming operations. Combined with a recent $120 million financing arrangement with Decennial Group and $50 million in venture debt financing from Horizon Technology Finance and Bridge Bank, new funds will support construction of additional modern, high-tech controlled environment farms in new U.S. locations and support additional scaling of technology and operations, according to a news release.

“We believe that Soli Organic is one of the most promising companies in indoor farming. With transformational soil-based growing technology, the company has solved for the quality, affordability and crop diversity issues that challenge others in this space, all while being organic,” Sanjeev Krishnan, chief investment officer and managing director at S2G Ventures and member of the Soli Organic board of directors, said in the release.

The Series D funding round that totaled nearly $125 million was led by global investment group CDPQ, with leading European investment firm Movendo Capital. B.V. also joining the round, along with follow-on investment from existing investors S2G Ventures, Cascade Asset Management Company and XPV Water Partners. Goldman Sachs & Co. LLC acted as the exclusive placement agent for Soli Organic.

“For returning investors, Soli Organic offers a track record of strong performance — buoyed by effective and creative leadership and a relentless focus on unit economics as the company continues to scale — all while offering considerable ESG benefits for investors and others seeking to reduce the impact of the food system and boost access to healthy food options,” Krishnan said.

Focused on achieving the best possible unit economics, Soli Organic has relied on very little venture funding to date and instead is reinvesting profits into technology development in pursuit of price parity with field-grown organic produce. Soli Organic recently launched its Indolce basil product, priced at nearly a dollar less per ounce, on average, than field-grown organic produce, one of many new comparably priced products the company will roll out in the near future.

“With our legacy in retail, we were particularly impressed by the superior quality and unique flavor profiles of Soli Organic’s products, key differentiators as the company seeks to build a brand in a new frontier: the produce aisle,” Pedro Pereira Gonçalves, CEO of Movendo Capital, B.V., said in the release. “The company has nailed the consumer proposition with top quality products at mass market prices. Soli Organic also solves for the critical needs of retailers, offering fresher, reliably available products and supporting surety of supply despite the challenges posed by climate change. We are excited to partner with Soli Organic as they continue to scale and bring additional offerings to consumers and retailers.”

Strategic venture funding through this round will enable the build-out of additional large, high-tech, soil-based indoor farms that will transform Soli Organic’s nationwide production footprint. Soli Organic’s expansion plans include a total of 15 farms in locations throughout the U.S, including high-tech facilities in the Mid-Atlantic, Southeast and Pacific Northwest, as well as several smaller, early generation facilities currently in production. Soli Organic is also in the process of identifying sites for its next farms in the Midwest and Northeast.

“Throughout our 30-year history, first in organic field agriculture and now as a leading indoor organic farming company, Soli Organic’s North Star has always been what consumers care most about: organic, flavor, quality, freshness and affordability,” Matt Ryan, CEO of Soli Organic, said in the release. “Our unique technology advantage enables us to offer a superior consumer proposition. Growing indoors in soil confers both high quality and better unit economics, breaking the paradigm that organic food must cost more. We’re excited to work alongside world-class partners like CDPQ, Movendo Capital and returning investors to bring our products to more consumers across the country.”

Food: A Serious Quest at Olympics

Fri, 20 Nov 2020 05:49:14 GMT

PYEONGCHANG, South Korea (AP) — First, U.S. snowboarding star Chloe Kim tweeted about being “down for some ice cream” while competing in Pyeongchang, then about being “hangry” because she hadn’t finished her breakfast sandwich.

Clearly, food is a big deal for Olympians, and it’s usually much more complicated than ice cream and sandwiches: the very specific, highly calibrated fuel they put in their bodies — for energy, for health, for warmth, for a psychological and physiological edge — is an important part of what makes them excel.

Korean food is some of the world’s finest — savory, salty soups with fish so tender it falls off the bone; thick slabs of grilled pork and beef backed with spicy kimchi that many Korean grandmothers swear cures the common cold. But it’s very different from what many foreign Olympians are used to.

“What I recommend for athletes right now in competition mode is to be as safe as possible. This might happen once in a lifetime; you don’t want to blow it with just having an upset stomach because you’ve eaten something that’s different to what your body’s used to,” Susie Parker-Simmons, a sports dietitian for the U.S. Olympic Committee in Colorado Springs, Colorado, said in an interview in Pyeongchang. “I say, as soon as the games is over, go at it; enjoy, be adventurous.”

FEEDING THE ATHLETES

The U.S. team has its own chefs and dietitians, as well as two “nutrition centers” here. And then there’s the food at two athletes villages, where nearly 3,000 athletes from 90 different countries — most of whom strictly follow unique food routines — get fed.

The goal is to provide lots of everything.

The two villages each have massive, 43,055-square-foot dining rooms where nearly 500 chefs and cooking assistants provide a combined 18,000 meals per day. Each dining room is open 24 hours a day and offers about 450 different types of food in buffets that include Western, Asian, Korean, Halal, Kosher, vegetarian and gluten-free dishes, David Kihyun Kwak, the director of food and beverage at the Pyeongchang Olympics, said in an interview.

To determine what to serve at Pyeongchang, Kwak’s team analyzed food data for the past five Olympics and also worked closely with other nations’ nutrition specialists.

The amount of raw ingredients used each day to feed the athletes is staggering: 1,540 pounds of beef, 992 pounds of eggs, 771 pounds of lamb, 440 pounds of bacon, 374 pounds of chicken, 220 pounds of rice, 7,495 pounds of fruits and vegetables, about 15,000 pieces of bread and 800 pizzas.

FOOD SAFETY

Most Olympic athletes don’t eat outside of the villages because of worries about the purity of ingredients, Kwak said. The United States did tests before the 2008 Beijing Olympics that found some local chicken contained enough steroids to trigger positive test results.

Experts examine ingredients closely for possible contamination that could threaten athletes’ health or disrupt doping tests. South Korea’s Ministry of Food and Drug Safety has sent more than a dozen food safety specialists to take ingredients samples to buses equipped with fast-testing laboratories to look for potential problems before the food even gets eaten.

HOME COOKING

Finland’s Riikka Valila, the oldest women’s ice hockey player in Olympic history at 44, likes the food options here but misses the “really good bread” back in Finland. She said some of her teammates on gluten-free diets have brought food from home.

The Americans shipped over 85 pallets, each about 6 feet tall and 3 feet deep and wide, filled with pastas, sauces, peanut butter, grains and plants like quinoa, and spices, Parker-Simmons said.

There’s food meant to help with performance and recovery, but there’s also “psychological food,” which Parker-Simmons explains like this: Say an athlete training her whole life for the Olympics fails. She takes it hard; she stops eating. This is when the dietitians will turn to something special — a Reese’s Peanut Butter Cup, maybe, or Cheez-Its.

Vincent Zhou, a U.S. figure skater, said he needs a lot of carbs, “before, between and after sessions,” to fend off fatigue. “It hasn’t been very difficult finding comfort food,” he said.

EATING FOR PERFORMANCE

The work to optimize nutrition can seem as thorough as the work to perfect the sports skills.

Dietitians have to regularly test cross-country skiers, for instance, who have the highest energy expenditure of any sport in the world, Parker-Simmons said. An average-sized woman will need 4,000 calories or more per day to train and compete; a typical man needs about 7,000 calories, she said. Ski jumpers, on the other hand, sometimes have to drop 10 kilograms below their natural body weight, while keeping up their muscle mass and energy.

FANS SPLIT ON KOREAN FOOD

Foreign fans, of course, have their own food worries and routines.

South Korean officials have tried to provide menus in English and other languages to thousands of local restaurants. And the Korea Tourist Organization has published a brochure, complete with a hotline in English, Japanese, Korean and Chinese, that outlines “must eat” dishes and where to find them.

Some tourists embrace the exotic.

“I was impressed with the little fish, the eyes and everything,” Julie Thibaudeau, 53, from Quebec, said as she celebrated her son’s gold medal in mogul skiing in a local Pyeongchang restaurant. “I tried, and it was salty, but it was good. And after that I had a good glass of ... beer.”

Others play it safe. Very safe.

“We found Papa John’s (pizza) today, which was literally life-changing because ... we haven’t eaten a lot for the last few days,” Rachel Basford, 31, a teacher in Shanghai who’s from Kent, England, said while drinking in a fried chicken restaurant. “I’m not that adventurous when it comes to trying local foods. I just like to eat British food in various places around the world.”

Asked if she planned to try Korean food she said, with a laugh: “No. Absolutely not. We’re going to Seoul tomorrow so there’s the McDonald’s at Seoul Station, so that should be good.”

WILLPOWER IN THE DINING HALL

For the athletes, sheer abundance can be a danger.

When U.S. figure skater Adam Rippon got to Pyeongchang a coach told him about the last Winter Games in Sochi, when one of her athletes became very excited about all the food available even as his performance in training tanked.

The coach finally understood what was happening when the athlete donned his costume for the short program: “He’d been in the cafeteria the whole time; he’d gained seven pounds before the competition,” Rippon said with a laugh. “And my coach is sitting next to me, and he was like, ‘ha, ha, ha, ha,’ and he turned to me and said, ‘You’d better not get fat while you’re here.’”

Chloe Kim, by the way, finally got her ice cream — and a gold medal. She could be seen eating her treat while being swarmed by reporters.

Copyright, The Associated Press

North Shore hires Vivianna Greene, promotes Brittney Bubb

Fri, 13 Nov 2020 06:44:39 GMT

North Shore Greenhouses , Thermal, Calif., has named Vivianna Greene as marketing manager and promoted Brittney Bubb to creative director.

Greene is responsible for leading North Shore’s marketing strategy, with a focus on interactive campaigns with retailers, according to a news release.

Greene has been in marketing positions at Guans Mushroom Co. and Pacific Trellis Fruit/Dulcinea Farms before joining North Shore Greenhouses.

“Her energy, enthusiasm and passion make her a great asset and team member,” Bubb said in the release. “With all the foundational work that has been done over the past several years, I’m looking forward to continuing work on defining the North Shore Living Herbs & Greens brand voice and really honing in on our messaging to consumers.”

Bubb has been with North Shore for six years, and has taken the lead on recent rebranding efforts and design work, according to the release.

Related stories:

North Shore adds Kale and Spicy Red hot organic microgreens

North Shore Living hires Milas Russell as GM

West Coast Produce Expo offers farm field tours

FDA proposes heightened traceability rules for certain produce

Fri, 13 Nov 2020 06:46:49 GMT

The Food and Drug Administration has proposed new traceability rules that seek elevated record-keeping for many fresh produce items, from all fresh-cut products to leafy greens and tomatoes.

Starting Sept. 23, there will be a 120-day public comment period on the new rule through the Federal Register. A draft is available for viewing until then. The rule is a key component of the FDA’s New Era of Smarter Food Safety and implements the long-awaited Section 204 of Food Safety Modernization Act.

Frank Yiannas, FDA deputy commissioner for food policy and response, said the agency seeks to harmonize and standardize record-keeping process to ease investigations. The FDA will still allow paper records, but all companies in the supply chain should be able to submit an electronic spreadsheet containing traceability information within 24 hours.

“More generally, the FDA encourages all food businesses to maintain their traceability records electronically whenever possible, to expedite the identification of traceability information when needed to address threats to public health,” according to an FDA news release.

Yiannas acknowledged that many in the produce industry have adopted voluntary traceability standards, whether through the Produce Traceability Initiative or the California/Arizona Leafy Greens Marketing Agreement.

But the current one-step forward, one step back requirement, is lacking, according to the FDA.

“These requirements form a baseline for traceability recordkeeping, but they provide limited information to effectively and rapidly link shipments of food through each point in the supply chain,” according to the FDA release. “This — and the fact that recordkeeping systems can be largely paper-based and lack a universal lexicon throughout industry — can make it difficult to trace a product to its original source when necessary.

Formerly referred to as “high-risk foods,” the Food Traceability List includes these items — and any items made with them:

Cucumbers, all varieties;
Fresh herbs, all varieties;
Leafy greens, including all lettuces and kale, chicory, watercress, chard, arugula, spinach, pak choi, sorrel, collards, and endive;
All melons, including watermelon, honeydew and cantaloupe
Peppers, all varieties;
Sprouts; all varieties;
Tomatoes; all varieties;
Tropical tree fruits, including mangoes, papayas, lychees, starfruit and guavas; and
Fresh-cut fruits and vegetables.

The FDA is highlighting what it calls Critical Tracking Events (CTEs), which includes growing, receiving, transforming (fresh-cut), and shipping. For each CTE, the FDA wants entities to maintain records (known as Key Data Elements/KDEs) including:

Traceability lot code;
Date the product was received;
When it was shipped; and
A description of the product.

“In addition, those subject to the rule would also be required to create and maintain records related to their internal traceability program, which would help regulators better understand a firm’s recordkeeping practices and traceability operations,” according to the release.

The industry will become familiar with the new terminology (CTE, KDE); Yiannas said a big step to standardization is a common language shared by all in the supply chain.

According to a statement from the California LGMA, it and its sister organization in Arizona appear to be in compliance with the proposed FDA rules.

“We want to assure our customers and consumers that members of the Leafy Greens Marketing Agreement are already required to have traceback systems in place,” according to the statement. “This has been part of the LGMA requirements since the organization was formed in 2007.

“As with any other aspect of our program, the LGMA is committed to making any necessary improvements to protect consumers,” according to the LGMA’s statement.

Related stories:

New Era of Smarter Food Safety is upon us

California LGMA survey looks at members’ traceability plans

Groups urge FDA to require better traceability for leafy greens

Canada’s Organto Foods to acquire organic herb producer

Sun, 13 Dec 2020 21:07:46 GMT

Organto Foods Inc. , a leading provider of organic and value-added organic fruits and vegetables announced that it has signed a Letter of Intent (“LOI”) to acquire 100% of the outstanding shares of Fresh Organic Choice BV (“Fresh Organic”), a privately held Dutch corporation.

Fresh Organic is a provider of a wide range of year-round fresh cut organic herbs , marketed under the Fresh Organic Choice brand, with sales throughout Europe. Closing of the transaction is subject to completion of final due diligence, definitive agreements and acceptance of the TSX Venture Exchange.

Fresh Organic is based in Poeldijk, the Netherlands. The business was started in 2017 by Mr. Wilco Heemskerk, who will join Organto and lead the Company’s organic herb and taste-maker portfolios.

Fresh Organic operates an asset light business model, enabling a straight forward integration process with Organto. Fresh Organic’s fresh cut packaged herbs portfolio includes mint, oregano, basil, chives, parsley, dill, thyme, rosemary, sage, tarragon and others, sold in a wide range of branded packages. Product is sourced primarily from strategic local growers in the Netherlands, Germany, Spain, Italy, Germany and Portugal, with sourcing programs in development Tunisia and Ethiopia.

“We are extremely excited to have Fresh Organic become part of Organto, expanding our organic fruits and vegetables portfolio and leveraging the operating platform that we have been building. Growth via acquisition has been one of our stated strategies, and we are pleased to be able to announce this first transaction as we ramp-up our acquisition program.” commented Rients van der Wal, Co-CEO of Organto and CEO of Organto Europe BV.

“Wilco has built a successful business in a fast-growing category, based upon strong values and operating principles, and we are honored that he and his team will become part of Organto. By combining our collective strengths, we are confident that will be able to profitably expand our fresh herbs and taste-maker categories for years to come. We are convinced that demand for fresh cut organic herbs will continue to grow, driven by the rise in home cooking and desire for new taste sensations, combined with the desire for the unique health benefits that herbs provide.”

Wilco Heemskerk, the current owner of Fresh Organic commented, “I am extremely proud of what we have built at Fresh Organic, and am thrilled that we will continue our legacy as part of the Organto family. Organto’s vision for the future, commitment to socially responsible business practices and strategy to be a leader in fresh organic fruits and vegetables, aligns with the goals of Fresh Organic, and I could not be more pleased to be part of this vision.”

Herbs are recognized for their intense flavor and impressive nutritional profiles, including high levels of vitamins, essential minerals, antioxidants, fiber and antimicrobial properties, all considered important ingredients to boosting immunity and part of a healthy diet. With the increase in cooking at home during the COVID-19 pandemic, demand for fresh cut herbs has been strong as consumers have sought the combination of taste intensity and health benefits that herbs provide.

This trend is expected to continue as many consumers have indicated they will continue with increased healthy home cooking once the pandemic has passed.

Fresh Organic is expected to realize revenues of approximately CDN $2.1 million in calendar 2020, with strong growth projected in the future. The business is expected to be both gross margin and EBITDA accretive to Organto once the transaction has closed.

Under the terms of the LOI, at closing Organto will pay €150,000 in cash and issue common shares of Organto worth €150,000. The common shares issued will be subject to escrow provisions and become freely tradable in equal amounts over three years. In addition, the former owner will be eligible for an earn-out of up to €100,000 based on pre-established growth targets to be met over a three-year period.

Great Lakes Growers continues to expand greenhouses

Tue, 15 Nov 2022 07:39:35 GMT

Greenhouse company Great Lakes Growers , Burton, Ohio, recently broke ground on a 100,000-square-foot expansion that will boost production capacity to 12 million heads of leafy greens.

The expansion will bring the company’s capacity to 260,000 square feet, according to a news release.

“This most recent expansion project is a real testament to the acceptance of our new fresh cut salad line at retailers across the Midwest and the continued adoption of our foodservice lines,” John Bonner, owner and CEO, said in the release.

The company’s customer roster has grown, and that’s a trend Bonner expects to continue as the new construction project is completed in November.
“We are expanding our offering to match that demand and we expect exponential growth to continue over the next half decade and probably well beyond that,” he said in the release.

An 80,000-square-foot expansion in 2019 included an investment in water sanitation and monitoring technology, according to the release, and the new construction includes further automation.

“We also will now be able to streamline our cooling, harvesting and packing processes to further mitigate the risk of foodborne illness to our customers while continuing to deliver the freshest produce in the Midwest,” Bonner said in the release.

The company has plans to expand the Ohio facility to 10 acres, starting with construction late this year.

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Sunkist’s Montreal pop-up features herbs, citrus

Fri, 23 Sep 2022 21:37:15 GMT

Sunkist Growers treated Montreal residents to a bright, garden-themed pop-up to escape the winter blues.

The citrus cooperative’s Citrus & Herb Garden taught more than 1,000 people how to pair citrus and herbs to encourage citrus consumption, according to a news release. The event was at Le Cathcart, a new foodie destination at the Place Ville Marie.

Mixologist Rose Simard served mocktails at a citrus herb garden beverage bar, and skincare and wellness expert Léa Bégin taught Montrealers about using citrus for skins scrubs.

“This is a great time of year to bring a little California sunshine to Canada,” Christina Ward, director of global brand marketing, said in the release. “By giving consumers in Montreal a taste of our California-grown citrus, we were able to showcase the versatility of our fruit through herbaceous pairings in dishes, drinks, décor and more.”

Most Sunkist citrus varieties are shipping in winter, including navels , cara cara oranges, blood oranges, Minneola tangelos, lemons and mandarins according to the release.

Sunkist plans another Citrus & Herb Garden pop-up for a tour around Toronto this spring.

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Gotham Greens’ opens greenhouse near Denver to serve 7 states

Tue, 15 Nov 2022 07:37:56 GMT

Gotham Green, Brooklyn, N.Y., is opening a 30,000-square-foot hydroponic greenhouse in the Denver area to supply retailers in seven states.

The Aurora, Colo., facility is adjacent to Stanley Marketplace, a food hall/urban market, and an abandoned runway at the former Denver Stapleton Airport.

It’s the eighth greenhouse for the company, bringing its production capacity to nearly 35 million heads a year, according to a news release. Gotham Greens products will be available in 30 states.

The Aurora facility will supply retailers including Whole Foods Markets, Choice Markets and Alfalfa’s, and products include two new lettuce varieties, Crispy Green Leaf and Rocky Mountain Crunch. Gotham Greens also plans to work with restaurants and other foodservice operators as they open again, according to the release.

“Given the current pressures on our country’s food system, one thing is clear: the importance of strengthening our national food supply through decentralized, regional supply chains,” Viraj Puri, co-founder and CEO of Gotham Greens, said in the release. “Our business model has enabled us to remain nimble during these unprecedented times and continue to deliver fresh, locally-grown produce to customers and our communities.”

Beyond lettuces, the company grows basil and has branded dressings and dips. Gotham Greens dressings are available at Whole Foods nationwide.

“Although we never envisioned our Denver greenhouse opening and national salad dressing rollout happening during a global pandemic, we’re proud to be providing people across the country with healthy, fresh food options they can get excited about,” Puri said. “With the rise of cooking at home, we’re seeing consumers get creative and enjoy our dressings in a variety of different ways – as a savory dip, tangy marinate or freshly tossed with salad greens.”

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Edible Garden launches crowdfunding campaign

Tue, 15 Nov 2022 07:34:56 GMT

Belvidere, N.J.-based Edible Garden, a greenhouse grower of herbs and lettuces , has launched a unique campaign to seek investors to expand.

The company has launched a crowdfunding campaign on the Republic funding platform . As of Nov. 12, the campaign had raised just under its minimum target goal of $25,000, and the investments will be accepted until Jan. 16.

Edible Garden operates farms in 13 states through cooperative farming agreement, according to a news release, and supplies retailers including Meijer, Walmart, Wakefern/ShopRite, Kroger, Hannaford, Target and Sweetgreen.

“As the organic, packaged produce category soars, we are positioned at the forefront of sustainable farming with rigorous food safety protocols and a proprietary farming management software system,” according to the release. “Since we control the entire growing process from ‘seed to store,’ our farms exceed produce category profitability with minimal product loss.”

The company is a contributor to Project Gigaton, a Walmart initiative to avoid one billion metric tons of greenhouse gases from the “global value chain” by 2030, according to the release.

“This will further reduce our carbon footprint and expand access to its USDA-certified organic, sustainable produce offerings,” CEO Jim Kras said in the release. “By crowdfunding, we’re turning our customers into investors in the future of farming.”
The company’s organic products include fresh-cut herbs, living herbs and living lettuces.

North Shore Living Herbs + Greens charts success

Tue, 15 Nov 2022 07:34:46 GMT

While COVID continues to change the landscape of consumer behavior, including holiday traditions and family gatherings, data suggests the herb category is surging in sales during this season.

North Shore Culinary Grade Potted is the #1 brand in America, selling 34% more than the second-ranked brand according to our latest Nielsen Data (52 weeks ending 10/31/2020). The #1 item is Potted Basil, taking the nation’s lead with a growth rate at 39%.

“The whole North Shore team is proud of the products we produce and that pride shows through in produce departments.” Said Tyler Clear, Sales Manager at North Shore. “Home cooks can taste the difference as we continually push traditional herb category norms of freshness and flavor. We are honored to be leaders in the industry and will continue innovating to make every home cooked meal a special occasion.”

North Shore had their best year yet this Thanksgiving and is going strong through the Holiday Season.

They are expecting these trends will continue through 2021 and are prepared to cater to a high demand of product.
“Consumers are more aware of their health and actively prioritizing it,” said Julie Buehler, Business Development Manager at North Shore. “That is causing a shift in key drivers of purchase decisions for many categories, including herbs. Considering that, more cooking from home and the holidays, it’s an exciting time to be growing Living herbs!”

North Shore Greenhouses Inc. started in 1986 delivering the first full line of North Shore Living Herbs + Greens in the produce department. Since then, they have grown into 10 acres of hydroponically grown greenhouse space. They are the 1st herb grower in the USA to be certified and recognized for sustainable growing by SCS Global Services.

North Shore Living Herbs + Greens grown with passion for good food and creating a more sustainable world.

Switch to organic-only pays off for Shenandoah

Fri, 13 Nov 2020 06:43:17 GMT

Seven years ago, when Steve Wright signed on with Shenandoah Growers Inc. , a Rockingham, Va.-based herb grower, about 20% of the company’s products were organically grown and 80% were conventional.

Within a couple of years, volume of organic items doubled.

“We saw a strong migration of big retailers switching to organic,” said Wright, the company’s chief customer officer. “It was clear that the trend was there.

“We could either watch it and kind of go along with it or be super proactive and say we’re flipping the entire company to organic.”

The company chose the latter and, in 2018, decided to grow, pack, and market only organic herbs.

It was a risky move and an expensive one.

“We had to enhance our supply chain, which involved the creation of deeper supplier relationships and the development of indoor agriculture,” Wright said.

“Processwise, we had to find ways to take costs out of the system and be more efficient in everything we do.”

The company benefited from the natural synergies of not having to carry duplicate inventories on herbs, labels, packaging and the like, he said.

“The established intent was to provide our customers and consumers with organic herbs at the same price as conventional,” Wright said.

“Our goal is democratic organics,” he added. “Eating healthy and eating clean shouldn’t necessarily come at a higher price.”

Wright said he is not aware of anyone else in the industry who has made such a dramatic business change.

“It did not occur without some pain and learnings, but strategically, we believe we made the right choice for our partners and the consumer,” he said.

At the retail level, it’s really not an option for produce departments to carry both a conventional and organic line because of the “lower velocity of the herb category,” he said.

Consequently, retail customers have been pressing Shenandoah Growers to develop greater organic capabilities to make their herb sets 100% organic, Wright said.

“We know for a fact that if the retail price is the same, consumers, if given the choice, will unequivocally choose organic over conventional,” he said.

“They want a healthier and sustainable option for their families.”

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U.S. schedules web seminar on CFAP application changes

Fri, 23 Sep 2022 18:06:59 GMT

The U.S. Department of Agriculture has scheduled a web seminar on recent changes to the Coronavirus Food Assistance Program (CFAP).

The department recently made some changes to the program, extending the deadline and adding numerous crops to the eligibility list.

The web seminar is at 3 p.m. Eastern Aug. 19. Registration is online

The USDA’s Farm Service Agency will discuss the changes for the program. Applications are due Sept. 11; the previous deadline was Aug. 28.

Besides specialty crops, the USDA also added nursery crops and cut flowers to the eligibility list.

Specialty crop additions include herbs, Asian and Hispanic specialties.

As of Aug. 10, specialty crop producers had received $305.6 million of the $7.04 billion. Other sectors receiving funds, from largest to smallest, are livestock, non-specialty crops and dairy.

The two specialty crops in the top 10 of all commodities in the program are table stock russet potatoes with $31.6 million and strawberries, at almost $27 million; they are in the ninth and tenth, according to the USDA’s FCAP Dashboard , which is updated every Monday by 2 p.m. Eastern, according to the USDA.

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Shenandoah Growers focuses on new lines at Fresh Summit

Fri, 13 Nov 2020 06:50:04 GMT

Rockingham, Va.-based Shenandoah Growers Inc . showcase new items and product lines , such as the company’s new dried spice/flavor line and new holiday spices (mulling blend and cinnamon).

Under the That’s Tasty label, the company offers 22 varieties of dried chilis, mushrooms and spices, said Don Helms, vice president of marketing for Shenandoah Growers Inc.

At the booth, the company offered a comedic video “Between Two Herbs” styled after “Between Two Ferns” with Zach Galifianakis.

“Going virtual was certainly a challenge, and we wanted to have fun with it,” Helms said. “Although we may not have connected with everyone we were hoping to, the virtual event did afford us the opportunity to attend sessions we normally wouldn’t be able to, as well as check out what everyone else was offering. Overall, it was a step in the right direction for a virtual event of this size, but we’re looking forward to when we can finally reconnect with everyone in person.”

The exhibit also included a focus on the company’s basil display, called The Basil Destination Rack.

The Packer’s Herb Coverage

The Packer’s Fresh Summit

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Cherries inch their way up on Produce Market Guide

Tue, 15 Nov 2022 07:37:50 GMT

Haitian mangoes maintained their lead on The Packer’s PMG the week of May 18th. Cherries climbed from No. 7 to No. 2. Oranges are also of note, they climed from No. 8 to No. 3 on PMG. Cucumbers stayed in the top 5 on PMG, moving from No. 5 to No. 4. Take a look at all the rest of top searched commodities on Produce Market Guide.

The PMG platform connects produce buyers and sellers. Below, find the top 20 searched commodities on PMG during the week of May 18.

Sales of fresh herbs bounce back at retail

Tue, 15 Nov 2022 07:37:00 GMT

After being hard hit early in the coronavirus pandemic, the herb category seems to be bouncing back, some say with significant double-digit growth.

When consumers started stocking up on groceries as COVID-19 fears spread across the U.S., some retailers told herb grower-shippers that retail distribution systems and supply chains could not handle the surge in demand, said Steve Wright, chief customer officer for Shenandoah Growers Inc ., Rockingham, Va.

“They decided to shut off herbs and floral and focus on top-selling items like carrots, apples, potatoes and rice,” he said.

As a result, “The (herb) category flattened.”

But not for long.

“Once the retailers figured out the supply chain and got in front of the massive stock-up by consumers, the category absolutely exploded,” Wright said.

Herbs experienced “healthy double-digit” growth, he said, with some retailers seeing sales increase by 50%.

“That’s a good indication that herbs are becoming more mainstream, and that the category is growing,” Wright said.

Wright believes the category will remain strong as families do more cooking at home.

“It’s become part of their lifestyle, part of their culture that we certainly think is going to be maintained,” he said.

Increases affected all kinds of herbs, with basil remaining the top seller and savory herbs used in cooking, like thyme and rosemary, enjoying significant increases.

One of the biggest changes in the herb industry has been the switch from .75-ounce packages to half-ounce offerings, Wright said.

“The market has completely flipped over to half-ounce,” Wright said.

The switch has been taking place over the past two to three years.

“In 2020 the .5-oz has become the predominate size in the market,” he said.

That’s a good thing because the half-ounce size is relatable to recipe sizes and helps reduce waste, Wright said.

“People just don’t want to waste or throw food away,” he said.

Herb sales “are doing very well” for Rocket Farms Herbs Inc ., Half Moon Bay, Calif., said president Nick Bavaro.

The company has seen a 38% uptick in sales over the past three months, he said in late June.

Like Shenandoah’s Wright, Bavaro believes that’s because families are reverting to the practice of eating at home, like they did in the 1950s and ’60s.

“People are really seeing the value of healthy eating,” he said, and not seeking out premade products.

Rocket Farms offers organic and conventional potted and fresh-cut herbs, he said.

Potted herbs are a growing product, he said. If they’re maintained properly, they can last four to six months.

“Nothing is better than having fresh herbs in your kitchen,” Bavaro said.

The company’s fresh-cut herbs are sold in quarter- and half-ounce clamshell containers, and potted product comes in 3- and 5.5-inch pots.

Morro Bay, Calif.-based Vida Fresh has seen a drop in sales of conventionally grown herbs because of foodservice shutdowns due to COVID-19, said Andrew Walsh, CEO.

Sales of conventional product “dropped away significantly,” he said.

However, the organic herb category held its own because it’s aimed mostly at retail, Walsh said.

Even as restaurants started to reopen, foodservice business still was just a shadow of what it was before coronavirus hit, he said.

“We wonder if it will ever return to pre-virus levels.”

Many restaurants won’t reopen because of restrictions on seating capacity, Walsh said.

The ones that do reopen will not be able to make up for the lost business also because of seating limits.

“There’s just going to be less business,” he said.

The company grows 25 fresh herbs in Mexico at the southern tip of Baja California and markets the product year-round, slowing down in summer when California growers harvest.

Walsh does not expect sales of conventionally grown herbs to return to normal levels in 2020 for Vida Fresh, but he said organic business, though not experiencing major increases, seems steadier.

“We are excited about that because we are organic growers,” he said.

North Shore Living Herbs , Thermal, Calif., offers 22 varieties of living herbs in clamshell containers and nine potted options, said Brittney Bubb, creative coordinator.

“We were the first people to come out with the living herb in a clamshell in the wet rack,” she said.

The company also likes to tout its compact 2-inch pots.

Most competitors sell in larger-size pots, she said.

“We’re able to get a higher leaf count in a smaller footprint,” Bubb said.

“Retailers really like that because we’re not taking up a ton of their merchandising space.”

North Shore Living Herbs grows year-round in greenhouses in a highly controlled environment, she said.

“We can keep a really close eye and make sure their environment is exactly the way it’s supposed to be every single day.”

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North Shore Living Herbs hosts cocktail hour

Fri, 13 Nov 2020 06:49:42 GMT

At the Produce Marketing Association’s virtual Fresh Summit, North Shore Living Herbs + Greens hosted a Zoom video Oct. 15 on how to make craft cocktails with living herbs .

That was one of the ways the company connected with customers at its virtual booth, said Jules Buehler, business development manager at North Shore Living Herbs + Greens, Thermal, Calif.
“We’ve been very pleased with buyer interaction and interest in our booth,” she said.

She said part of that comfort level of the event is because the format is similar to popular social media platforms.

“Most engagement has felt very natural and productive,” Buehler said.

The company also hosted a live question-and-answer session for visitors, with facility tours, demos and samples delivered on a video platform.

While the virtual Fresh Summit was “positive and productive,” Buehler said North Shore looks forward to resuming the traditional trade show format and seeing people in-person.

The Packer’s Fresh Summit Coverage

The Packer’s Herbs Coverage

Jacobs Farm Del Cabo kicks off organic holiday herb program

Fri, 13 Nov 2020 06:51:40 GMT

With the start of the holiday season and Thanksgiving fast approaching, Jacobs Farm del Cabo’s holiday herb program is in full swing.

In preparation, the company is now shipping its popular organic Poultry and Holiday Herb Mixes and their full line of fresh, organic, culinary herb packs.

Jacobs Farm del Cabo’s organic herb mixes provide consumers with a convenient bunch of all the fresh organic herbs they need for their holiday meals. The Jacobs Farm Poultry Mix includes organic rosemary, sage and thyme — the combination of which adds a beautifully aromatic and earthy flavor to home-cooked Thanksgiving poultry. Also available is Jacobs Farm’s Holiday Mix with organic rosemary, sage, thyme and savory, as well as the Hearty Herb Mix with organic bay leaf, thyme and Italian parsley to complement a variety of holiday meal items. Jacobs Farm del Cabo also offers holiday shippers for in-store displays to promote cross-merchandising and product pairing.

“Especially during the time of COVID-19, consumers are spending more time cooking at home with fresh ingredients, and they turn to fresh, organic herbs over dried options more frequently than in the past,” sales manager Chris Miele says. “The inclusion of holiday herb mixes alongside a mix of organic and conventional herbs is a strategy that drives category growth.”

Jacobs Farm del Cabo grows a full line of over 30 organic herbs including Italian parsley, spearmint and basil, as well as an ever-growing diversity of niche varieties to cater to a wealth of cultures and cuisines and set them apart — including epazote, Makrut lime leaves, lemongrass and sorrel.

Cyclospora outbreak from Mexican basil over

Fri, 13 Nov 2020 06:15:19 GMT

An outbreak of Cyclospora illnesses linked to fresh basil appears to be over, according to the Food and Drug Administration and the Centers for Disease Control and Prevention.

The FDA reported 241 illnesses were involved in the outbreak, including six cases that required hospitalization. No deaths were reported in connection to the outbreak.

The FDA first reported the outbreak on July 25, the day after Siga Logistics de RL de CV, a Morelos, Mexico, company, recalled fresh basil shipped to the U.S. The FDA’s traceback investigation “confirmed that the fresh basil available at points of sale where some consumers became ill was exported” to the U.S. by the company.

While the outbreak appears to be over, the FDA continues to investigate, according to a Sept. 30 update from the FDA. Siga Logistics de RL de CV has cooperated with the investigation, ceasing production and distribution of the basil, according to the FDA.

The last onset date for Cyclospora was July 26.

Cases were reported in Connecticut, Florida, Georgia, Iowa, Massachusetts, Minnesota, New York, Ohio, Rhode Island, South Carolina and Wisconsin. Exposures were traced to restaurants in Florida, Minnesota, New York, Ohio and Wisconsin.

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North Shore Living hires sales manager

Tue, 15 Nov 2022 07:40:52 GMT

North Shore Living Herbs and Greens has hired Debbie Remblence as sales manager.

Remblence, most recently with The Greenhouse Megastore as sales director, also was vice president of sales in the Americas for David Austin Roses, according to a news release.

“Debbie is both engaging and determined; the perfect fit to lead growth here at North Shore,” Milas Russell, North Shore’s general manager, said in a news release.

“There is a tremendous opportunity for North Shore to thrive in our changing retail landscape,” said Remblence. “My goal is to engage with our retail partners and help them in telling the ‘Living’ story with consumers.”

Remblence ranked in the top 10 of more than 4,000 salespeople in the United Kingdom in the Rentokil Chief Executive Awards, according to the release.

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Fifth Season plans vertical farm near Pittsburgh

Tue, 15 Nov 2022 07:40:46 GMT

Indoor farming company Fifth Season plans to open a 60,000-square-foot vertical farm in Braddock, Pa., a former steel town near Pittsburgh.

The opening is set for early 2020 for the facility, which will grow lettuces , spinach , kale , arugula and herbs, according to a news release from Fifth Season, formerly known as RoBotany Ltd.

The company developed its greenhouse technology with two research and development vertical farms in Pittsburgh. Its products have been sold at Whole Foods Markets and other retailers, as well as Pittsburgh restaurants. The company has raised more than $35 million from private investors with ties to Carnegie Mellon University, where it incubated at the Swartz Center Entrepreneurship.

“The goal through our first three years of development was to prove we could bring fresh food to urban customers at prices competitive with conventionally grown produce,” Austin Webb, co-founder and CEO said, said in the release.

“We have developed fully integrated, proprietary technology to completely control the hydroponic growing process and optimize key factors such as energy, labor usage and crop output,” Webb said, resulting in lower costs and higher efficiencies than traditional vertical farms.

The Braddock farm will produce more than 500,000 pounds of lettuce, spinach, kale, arugula and herbs from its 25,000-square-foot grow room during the first full year of operation, according to the release.

Freight Farms, Sodexo plan brings container farms to colleges

Fri, 13 Nov 2020 06:24:55 GMT

Container farm manufacturer Freight Farms and Sodexo have plans to bring hydroponic vertical farms to schools and universities across the U.S.

The partnership will give customers of Sodexo, an institutional foodservice and facilities management company, access to Freight Farms’ 320-square-foot Greenery containers , according to a news release.

According to the release, the Freight Farms containers allow institutions to address issues that include food safety, sustainability, traceability, year-round production and freshness of what they serve.

“Sodexo’s commitment to offer onsite food production to its customers helps accelerate food system decentralization — leading the charge for better sourcing practices at an institutional level,” Brad McNamara, Freight Farms co-founder and CEO, said in the release.

The containers can grow a variety of lettuces , herbs, brassicas and other leafy greens, according to the Freight Farms website.

“Students, institutions and corporate businesses want healthy, safe, and delicious food, and they want it sourced as sustainably as possible,” Kenny Lipsman, director of the produce category for Sodexo, said in the release. “Sodexo is proud to use and support the latest agricultural technology to create meaningful food system change.”

There are 35 “educational and corporate campuses” with Freight Farms containers, and the company expects that to rapidly expand through the Sodexo partnership, according to the release.

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