Plantronics joins with Cityblooms for sustainable farming

Plantronics through a joint project with Cityblooms is finding the use of on-site food production to enhance employee nutrition as part of their sustainability commitment program.

A prototype computer-automated farming method has been introduced at the Plantronics headquarters, powered by company’s solar energy system.

The hydroponic micro-farm produces premium leafy greens and vegetables for the on-site cafe operated by Bon Appetit Management Company, twice a week.

By locating these micro-farms close to the point of consumption, the measure is done in yards from farm-to-fork rather than miles, said, Nick Halmos, founder, Cityblooms.

The financial and environmental costs associated with food waste and food transportation is eliminated in this process, added Halmos.

It is a fact that fresher produce tastes better. But the benefits include better nutrition for employees. Store-bought lettuce can lose up to half its Vitamin C in the average of five days it takes from harvest to home, said, Ken Kannappan, President, CEO, Plantronics.

Cityblooms mobile

Just as important, more than 10,000 gallons of water is saved annually through Cityblooms’ recirculation system, while eliminating the contamination with surplus fertilizer.

The partnership with Cityblooms has helped Plantronics to function in a way that is consistent with the values and commitment to the environment.

Cityblooms took a decade to develop this patent-pending technology to combat the increasing challenge of quality food accessible for urban consumers.

The company has implemented modular urban farming solutions that can be easily adapted on rooftops with the approach made possible through advanced technology.

Using the Web, cloud computing, and Internet sensor networks, Cityblooms represents the future of urban farming, commented Halmos.

This year, Bon Appetit is celebrating the 15th anniversary of its Farm to Fork program, through which all of its chefs are required to purchase at least 20 percent of their ingredients from small farms located within 150 miles of their kitchens.

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