HYPER-LOCAL AGRICULTURE IS THE FOOD REVOLUTION WE ALL NEED

Q&A with Harvest ²

by Mary-Elizabeth Schurrer

The world is an uncertain, chaotic place. Two years ago, this nebulous concept became a harsh, unmistakable reality for all of us when a virus escalated into a full-scale global pandemic. You know the rest of this story. Health felt precarious. The economy felt unstable. Supply chain issues revealed just how vulnerable we are to food shortages or insecurities.

It was also during that time in 2020 when Everett Hendrixon—alarmed by the impact of this food shortage on both consumers and commercial growers—made it his goal to create more accessibility around fresh, organic, flavorful produce for the general public in a limited amount of space. Through his subsequent experimentation with indoor hydroponic farming methods, Harvest² (Squared) was ultimately born.

This passion for cultivating nutritious food sources close to home has since turned into an enterprise on the frontlines of revolutionizing how food is both grown and consumed across the state of Florida. It’s called hyper-local urban farming—and it can change how we source our produce, fill our kitchens and nourish our bodies. So allow me to introduce you to Everett Hendrixon and the work Harvest² is doing to keep our communities fed.

Natural Awakenings: How has this pandemic shed new light on food insecurity in the United States, and how is Harvest ² working to combat this prevalent issue? Everett Hendrixon: In any global crisis, our supply chains shrink or vanish entirely. This is not a new phenomenon. In World War II, there was a campaign to “encourage” Americans to cultivate their own Victory Gardens. This resulted in 40 percent of all vegetable production to be raised at home. As another example, drastic import reduction in the 1980’s Cold War years led to almost all of Cuba’s fruit and vegetable production taking place on the island. In modern times, the pandemic and now the threat of a European—or potentially global—war has exposed just how vulnerable the United States is to the current food supply chain. At the onset of COVID-19, vegetable crops were tilled under, and growers planted 70 percent less than in prior seasons. When the U.S. turned its attention to food supply, it became clear that, on average, over 40 percent of our fruits and vegetables came from outside the country.

The federal administration at the time scrambled to avoid a total collapse of the food supply three times in a span of 18 months. The energy crisis we are currently experiencing pales in comparison to what we almost went through. However, with Russia and Ukraine—the two major global producers of wheat—now locked in conflict, the cost of bread might increase by over 400 percent if there is no intervention before the spring crop is planted.

For over more than 50 years, we have taken our food supply for granted, but due to recent events, people outside the agriculture industry are starting to raise an eyebrow as to where our food comes from. Still, research indicates that over 85 percent of our school age children have no idea where food comes from. When asked, most will respond, “The grocery store.”

Harvest² exists to educate the public, not only on the vital information around the source of our food, but also on how easy it is to raise food at home. Due to new technology in hydroponics, as well as other methods, even a family in a high-rise condo can grow 25 pounds of food per month, using less than nine square feet.

Our goal at Harvest² is twofold. First, we raise awareness of where our food comes from and why it’s important, then we demonstrate how accessible production can be on a hyper-local level. And we are not alone. There are others making similar strides, like the Gourmet Gardner, for example. Folks in our space thrive off feeding people—it’s that simple.

NA: What are the main benefits of cultivating hyper-local food supplies—both for the wellness of communities and for the environmental sustainability of this planet? Hendrixon: The main benefits of hyper-local foods are nutrition, flavor and environmental sustainability in that order. Take blueberries, for instance. It might surprise some to learn that a large portion of our blueberries come from Peru.

How nutritious is a berry that travels over 2800 miles to reach U.S. consumers? The overwhelming production of fruits and vegetable accounts for three factors—durability, pest or disease resistance, and high yield. This allows the farmer to make a crop at a profit, but it disregards taste, nutrition and diversity, which are vital for a healthy diet. By creating a food supply that’s closer to home, we can focus more on nutrition and taste.

The nutritional value of any fresh produce starts to decline immediately following its harvest. So the closer you are to a food source and the sooner you’re able to consume it, the more nutrition you’ll gain from it. Further, if you use newer production technologies, you can grow food varieties that are higher in nutritional value on a genetic level. It’s a double win!

We have seen firsthand how flavor affects the consumption of produce. Harvest to table food inherently tastes more delicious. Further, since shelf life isn’t a major concern, you can choose genetics that are richer in flavor. When the natural flavor of food is restored, you see people of all ages, who normally don’t care for vegetables, begin to search them out.

It’s remarkable just how flavorless most of the produce in grocery stores is, but you might not even notice this taste deficit until you have something fresh and natural to compare it with. When flavor increases, consumption increases, along with all the health benefits that come from eating a rainbow of fresh foods.

Assessing the impact on the environment is slightly more complicated. However, it stands to reason that when you harvest food closer to the source of consumption, there will be less fuel and energy expenditure to transport it—dare I say, zero food miles wasted. Eating what we harvest ourselves results in 40 percent food waste. Then, if we also take into account that hydroponic farming methods use 95 percent less land, minimal (if any) pesticides and 98 percent less water, you’ll recognize the environmental benefits on a macro level.

Where we get into the weeds is the computation of carbon use and sequestration. Those figures run into fierce debate in terms of the micro benefits in each category. Local food supply benefits the environment. How much benefit is returned versus used will continue to be argued by those with more degrees than myself. My suspicion is this will be a key metric in how agriculture reduces its overall impact on the environment.

NA: How do you empower individuals, families, schools, and other institutions to be healthy, eco-conscious and economically viable through the practice of urban farming? Hendrixon: Education—plain and simple. In 1870, about half of all Americans held jobs in agriculture, according to the Bureau of Labor Statistics. But today, the United States Department of Agriculture (USDA) reports that farmworkers comprise less than 1 percent. This, along with the reality that the average U.S. farmer is 58 years old, shows a massive disconnect between the general public and their connection to food production.

Too often, the societal message that farming is difficult, and it won’t yield a sizeable profit to compensate for all this hard work. The truth is, farming—especially commercial farming—is hard. The larger an operation, the more moving parts and complications exist. However, when we show a six-year-old how easy it is to plant, cultivate, harvest and eat fresh food, their eyes light up with excitement. If farming can spark that reaction in a six-year-old, it can do that for anyone with minimal experience cultivating their own fresh food.

When we pivot to indoor farming methods, the simplicity increases as barriers decrease. That’s because it’s exceptionally difficult to grow outdoors in Florida. Take tomatoes, for instance. Every disease or pest known to infect the tomato plant exists in our hot, humid climate. This means that being able to produce a truly organic tomato crop is next to impossible without daily— sometimes even hourly—attention.

This is the case for most produce grown here. So by utilizing controlled environment agriculture (CEA) on a small scale, we can control the environment easily to minimize the wasted effort or disappointment of a lackluster crop. When you factor in all the inputs, you can grow indoor fruits or vegetables for less than $1 per pound. That’s an enormous savings over what the average person will spend on basic produce such as lettuce and herbs.

When people consume hyper-fresh, nutritious food, they will feel more energy and their brains can function at a higher level. My personal anecdotal experience to back this claim is this: The fresher the food, the better I feel after a meal. I can tell a clear difference between the “greenwashed” food supply versus a natural, freshly harvested food supply.

NA: What are some of the different urban farming models you use at Harvest² to grow fresh, nutritious, accessible hyper-local produce in a small amount of space? Hendrixon: The “small amount of space” element is the defining part of this question, and once again, we must look to CEA as a solution. Vertical farming on a broad scale will use just one acre to grow the equivalent of 30 acres in the open field. When we “miniaturize” this process, we can grow 25 pounds of lettuce in less than nine square feet. There is no way even the most experienced grower can accomplish anything close to that in nine square feet outdoors.

The “fresh, nutritious and accessible” part of this metric is achieved by farming onsite. We can design and install an open field or traditional garden, passive or active greenhouse operations, and the like. However, each of those models pale in comparison to what can be accomplished with a vertical CEA farming model.

We aren’t the only horse running this race. Many others also work to develop, invent, educate and motivate the public to examine our food supply chain against the benefits of micro farming. But not all products work in all scenarios. We curate the best options for each situation, and we exist to provide the best service for our clients’ unique, specific needs.

Harvest² partners with families, schools, entrepreneurs, communities and other institutions to provide both educational resources and accessible solutions for cultivating micro urban farms. To learn about the nutritional, environmental and economic benefits of this hyper-local food source model, contact 941549-4971 or email Info@HarvestSquared. com. You can also visit HarvestSquared.com for more information.

Mary-Elizabeth Schurrer is the Managing Editor of Natural Awakenings Sarasota–Manatee. She also works as a freelance writer, blogger and social media marketer. Her personal blog HealthBeAHippie.Wordpress. com features tips for embracing an active, nutritious, balanced and empowered lifestyle.