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Impact narrative

Tomato, lettuce and cucumber production, both field and greenhouse, faces major challenges:

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Environmental issues

Pest and diseases, postharvest losses, growing supply chains due to middle men, high resource / energy use and waste.

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Social issues

Migrant ‘slave labour’, illegitimate contracts / wages and chemical exposure The Flavour Farm strategy has been developed to address the issues, with a goal of creating the most sustainable, equitable and secure vegetable production company.

Strategic impact objectives

The Flavour Farm strategy aligns with the following impact objectives:

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Renewable energy sources targeted for production – Geothermal, water source heat pumps and waste heat plants able to support majority of energy requirements. Reducing GHG emissions per unit production by up to 87%.

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Sustainable water

Water use as compared to alternative production processes is minimised through fertigation systems and utilising geothermal water, studies estimate a 50% reduction in water use.

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Reduced agrochemicals

Given the fertigation systems and use of geothermal water for irrigation, the abiotic resources depletion potential is lower as agrochemical use per unit yield is lower in greenhouses as compared to field production.

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Reduced waste

Increased circularity of vegetable production through fertigation systems, recycling of water / packaging and upcycling of waste products will enable a reduction in waste.

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Sustainable crops

The technologies and practices sought out by the Flavour Farm will enable the most environmentally sustainable, with lowest resource use per unit Kg of tomato production.

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Increased nutrition

Tomatoes and cucumbers are a great source of vitamin C and K, potassium, folate and the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.