Supermarkets are now selling customers the freshest seasonal greens out of season, and it is all sourced from indoor vertical farms in the industrial hubs of Auckland and Wellington.
The launch of 26 Seasons - a local company that sustainably grows and sells microgreens to restaurants and consumers - is set to shake up the way we think about where and how our food is produced in New Zealand.
These include a former nightclub in Wellington and the company’s new flagship 420 square meter indoor vertical farm in Penrose, Auckland.
Co-founder of 26 Seasons, Matt Keltie, says the controlled growing environment produces pesticide-free produce all year round, that is better tasting, better-for-you and much gentler on the planet.
"Growing produce without soil might seem unnatural, but it’s far from it. Our innovative LED lighting technology mimics sunlight but in the controlled environment of our indoor farms. This means our crops aren’t affected by weather or seasons enabling us to achieve on average a full growth cycle every two weeks, harvesting 26 seasons in a year.
"This means our customers can enjoy the freshest microgreens at the very peak of their flavour and nutrients all year round," he says. "When people taste them, they realise they are so much more than just a garnish."
"We are hyper-local, producing in a city for the city," says Matt. "This means we are drastically reducing food miles compared with produce grown rurally,"
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