Arts & Culture
Could this be the future of farming?
Green Sky Growers shows the way with a self-contained aquaponics system on a Winter Garden rooftop
Published: April 17, 2013
The elevator glides smoothly to the top floor. The doors open to reveal a hidden magic garden, where parsley towers 12 feet high, celery plants float in Styrofoam and tomato vines 30 feet long snake their way to the ceiling. A moving carousel of cilantro, mint and purple basil rotates in front of a photo sensor, triggering a spray of water pumped from the tanks below.
“The unique thing is we’re growing all of this with fish,” says Ryan Chatterson, facilities supervisor for Green Sky Growers, a 3,000-square-foot rooftop greenhouse in Winter Garden. The combination vegetable garden, fish farm and science lab is the brainchild of the late Bert Roper, a Winter Garden citrus farmer, entrepreneur and philanthropist. Roper enlisted the help of a former Epcot hydroponics expert to help him design and build his garden of the future.
Rainwater is collected and stored in a 15,000-gallon cistern, which supplies water to several large tanks containing hundreds of tilapia and striped bass. The wastewater from the fish tanks is filtered to remove solids and then used to irrigate the plants with nutrient-rich water. The plants absorb the nutrients, thereby “cleaning” the water, which is then pumped back into the fish tank. This recirculating system is known as aquaponics, which combines aquaculture (fish farming) with hydroponics (growing vegetables in water) using the same water source.
Relying on the symbiotic relationship between tilapia and tomatoes to put dinner on the table might sound like mad science, but the technology has been used since ancient Aztec times. It’s been popular in Australia for years as a way of coping with drought and poor soil conditions. In the U.S., Will Allen, founder of the Milwaukee nonprofit Growing Power, has been experimenting with aquaponics as a way to improve food security for decades.
“Even though the science has been out there for a while, it’s only been in the last two years that people are saying maybe this is the next big thing in agriculture,” Chatterson says, explaining that competition for water rights has become so fierce that water is considered by many to be the new oil. As agricultural land and water become scarce, finding new ways to grow crops with a smaller carbon footprint is crucial to our food security. Green Sky’s operation relies on rainwater, and uses 95 percent less water than traditional farming. The rooftop location, built to withstand hurricane-force winds, takes advantage of unused space. A sophisticated climate control system also makes Green Sky’s facility unique.
Standing in a row of Romanesco broccoli, miniature cucumbers and heirloom chocolate cherry tomatoes, Chatterson explained that specialty veggies sell for three to four times the price of their regular counterparts. “On a small-farm scale, unique items are where you make money,” Chatterson says. Green Sky has experimented with more than 350 different crops, from dinosaur kale to dragonfruit – all produced without the use of chemical pesticides.
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