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trays are made in-house . With an auto-seeder that runs on a vacuum cleaner and a chiller made from a second-hand window air conditioner , Dudek says the hydroponic vertical farm gives him “ a chance to build weird things .” This intersection of tech and food is an ongoing source of inspiration as the industry continues to develop .
While the modern concept of indoor vertical farming emerged in 1999 , Manitoban vertical farms have only started to sprout up in the past decade . These farms at the cutting edge of Winnipeg food production will “ change the muscle memory of the agricultural industry ,” says Dudek , who predicts huge growth in hydroponic and vertical technologies . A more sustainable option , vertical farming uses about 97 per cent less water than traditional agricultural practices and requires no herbicides or pesticides . Indoor farming also mitigates damage posed by floods , drought , a shortening growing season and other risks brought on by climate change .
Vertical farming of microgreens and other vegetables may also help to establish food security throughout Manitoba and Ontario . 3 Guys Greens is currently working with First Nations communities ,
offering education and training in hydroponics and vertical farming methods with the goal of developing Indigenous-led , high-density farming in places with limited access to affordable , nutritious and flavourful greens . The company is also collaborating with Craig Lavand from Rat Portage First Nation to build tiny-home sober communities that grow their own food using vertical agriculture technologies .
Winnipeg ’ s premier chefs know the major impact of microgreens in a dish ; 3 Guys Greens products are used at restaurants like Wall Street Slice , Wasabi and the VG Restaurant and Lounge . Retailers like Food Fare and DeLuca ’ s already stock the company ’ s basil , and microgreen salads will soon hit the shelves . Until then , the direct-to-consumer city-wide salad program offers weekly microgreen mixes paired with a rotating artisan salad dressing from Loaf and Honey .
Greens cut the day before you eat them — even in the middle of winter — sounds like a dream , but the flourishing of vertical indoor farms makes fresh greens a reality year-round . Dudek encourages Manitobans to support local grocery stores and food producers . “ You feel a lot better helping someone in the province … and it tastes way better .”
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