Just outside of Toronto, a meaningful shift is happening in the world of leafy greens. Haven Greens, an automated greenhouse, is rethinking how we grow and share fresh produce.
“97% of the lettuce that is from the West Coast and so it's been on trucks for days,” said Lindsay Bryson, chief operating officer. “By the time it gets here, it's subpar quality and results in something that no one is excited to eat, but also results in a ton of waste.”
That waste affects everyone.
“In the food service industry, they end up throwing away a ton of the product that they receive just because it's not actually consumable,” shared Lindsay.
At home, consumers face the same issue — buying greens with good intentions, only to throw them out days later when they’ve spoiled. Haven Greens was created to offer a local, reliable alternative.
“We use the automated greenhouse model because it allows us to deliver a fresh, flavourful, consistent product year-round,” explained Lindsay, “Growing locally doesn't just work for us, but it actually works in our favour. Our greens don't need to travel far, so they stay fresher, they stay crisper and they stay tastier for longer. That extra shelf life is a really big win for us, our customers and our communities. We're also cutting down one missions, so we're contributing to a more sustainable planet.”
That consistency also means there can be surplus product.
“With so much lettuce coming out of the greenhouse in the early stages, we just knew that letting it go to waste wasn't an option,” shared Lindsay, calling Second Harvest a natural fit. “We really feel like it allows our greens to have more purpose. It allows us to get them into the hands of the people who deserve to access fresh and healthy food.”
Donating a percentage of their product isn’t just an alternative — it’s something Haven Greens plans to keep a priority as part of their commitment to ensuring good greens get to the people who need them. Since beginning operations in February, they’ve already donated over 21,000 lbs of fresh Ontario-grown lettuce to community organizations through Second Harvest.
Good food grown nearby, thoughtfully distributed — it’s a simple idea, but one that can make a real difference.
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