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Green Sense Farms – Deeper Insight to the Change Coming

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Touch the Soil News # 133 When it comes to raising food, most farmers think about things like land, tractors, harvesting equipment and chemicals. For some crops this may not change much. For other crops, particularly lettuces, micro-greens and herbs, the future may be totally different. Green Sense farms, working with Royal Phillips – a global leader in lighting – is taking a completely different approach. Capital expenditures for setting up farming include specialized LED lighting, a large indoor facility, growing towers and a physical location that puts them within 100 miles of 20 million people. Photo courtesy of Green Sense Farms – from left to right Rob Schlyer -…

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What is Your Water IQ? (Part 2of 2)

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Touch the Soil News #112 –– includes 1 video and 1 info graphic The following Info Graphic #1 illustrates the number of gallons of water needed to produce 1 lb. of 13 popular foods. You’ll find the answers here to the water IQ questions posed in Part I of this series. This info graphic explains simply why there is growing awareness and activism to turn the corner from eating more beef to eating less beef. It also explains growing interest in animal protein that consumes less water and much less feed – i.e. cricket protein or tilapia protein. The human race is placing more focus on water desalination – taking…

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What is Your Water IQ? (Part 1 of 2)

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Touch the Soil News #111 –– includes 1 video The Institute of Food Technologies (www.ift.org) recently published research on global and individual water use. It provides a self-view of our lives through water use and availability. At the core of water use is agriculture, using 70 percent of all water use. To this we must add water use in processing, transportation and retailing. Over the next few years, all the foods we eat will come under the water microscope. The questions will be simple – How water intensive is a particular food? How much water is available in the area a particular food grows best in? How much of a…

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