Wednesday, June 19, 2013; 7:15 a.m.
Location: Urban Farm Fermentory, 200 Anderson Street, Portland, Maine
Contact: Jeff Marks; (207) 956-1970
Maine is at the forefront of the “farm to fork” sustainable food movement, which considers all aspects of the food supply from production to transportation to environmental impacts on soil, water, and climate, and to health impacts on humans. Join us at a unique venue – the Portland Urban Farm Fermentory – to learn about sustainable agriculture and aquaculture and the unique technologies and initiatives that are transforming the way we produce the foods we eat.
Speakers will include Chuck Green, President and CEO of Backyard Farms in Madison, Maine. Their greenhouses use energy-efficient technology and water and soil conservation methods to supply “garden fresh” tomatoes year-round across New England. Even their packaging is 100% recyclable!
We will also hear from Christopher S. Heinig, CEO, Harpswell Oceanic Center, Inc. and RAS Corp. RAS is currently building the first pilot scale system to grow marine fish and use generated waste to grow worms in an innovative land-based recirculation system.
Jen Levin, the Sustainable Seafood Program Manager at the Gulf of Maine Research Institute, will provide an overview of how the Gulf of Maine seafood industry is working collaboratively to become more ecologically and economically sustainable. Funded by a cluster grant from MTI and industry contributions, GMRI’s sustainable seafood initiative includes cooperative regional branding, a culinary partners program, a fishery improvement project, and supply chain networking.
Eli Cayer, Founder of the Urban Farm Fermentory will share with us how he is engaging the community, educating its residents and businesses, and providing a Food Hub for bakers, brewers, and even popsicle makers! Before and after the forum attendees will have an opportunity to tour the facility and learn about the companies located there.