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Small footprint, big potential “Microgreens” is a term used to describe the tender, edible seedlings of various herbs, vegetables and grains typically seeded in shallow, soil-filled trays, grown under natural or artificial light, then harvested within two weeks of germination. One of Kupu’s two employees, she started orchard farming at 16.
Microgreens are young vegetables harvested just after the cotyledon leaves have developed, typically seven and 21 days. In contrast, sprouts are germinated seeds harvested much earlier, usually within two to seven days. This difference in harvesting time is just the beginning of what distinguishes these two nutritious greens.
Mattia Marinello, farm owner and operator, collects snails for harvest. This circular approach annually takes 60,000 kilograms of food waste that would have either rotted in a landfill or have been composted, and instead diverts it to protein production. Snails live in pens that measure 3m x 40m, as shown here.
CNSC sustainability coordinator Jayden Chapman shows off a harvest of leafy greens. This winter, Chapman and her colleagues are excited to launch a new initiative at the CNSC and pilot an in-vessel, outdoor composter to transform kitchen waste into compost. And when they do occur to prevent escalation.”
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