Indoor Agriculture
Food Production - Marquette, Michigan, United States
Indoor Agriculture Employees
Indoor Agriculture Senior Management
Indoor Agriculture Details
Our mission at Red Green Acres is to democratize access to locally grown, same day harvested food year-round, in any climate. We are concurrently training the future generation of farmers Indoor Agricultural practices in order to provide fresh, nutrient packed food to local communities across the world. Our aim is to empower and educate a network of farmers in order to revolutionize agriculture as we know it. We will create a more sustainable environment with Indoor Ag practices and deepen community relations by providing full transparency from seed to plate.Indoor Agriculture (Hydroponics) allows us to harvest 350-420x yields compared to traditional agriculture, while using 95-99% less water and no herbicides or pesticides. We can control the environment of the crops and improve conditions for faster/larger yields.Today, Red Green Acres provides 2-3 acres of crops in a 40-ft hydroponic shipping container on Northern Michigan University's campus just 100 yards from the dining hall, where it is consumed just hours after harvest. The hydroponic container allows us to water 13,000 plants with 5 gallons of water a day, using no herbicides conventional farming relies on. Farming on-campus is reducing our carbon footprint by eliminating the need for long-distance shipping. We also avoid seasonal price fluctuations and reduce food waste in the dining halls. This container also serves as an auxiliary classroom and learning lab to teach students about sustainable food production. As students consider their future jobs, the container farm can be an important source of inspiration. Students can learn about the importance of alternative agriculture, sustainability, and disruptive technology, inspiring the next generation of farmers, entrepreneurs, and business leaders.We aim to spread to more communities in order to provide and educate about local, transparent food in order to begin making a change in the food supply chain, from schools to local grocery stores.
