US: CA Chef embraces aquaponics to supply local market and restaurants

Every small grower likes to find ways to reduce costs and cut out the middle man but Adam Navidi of Future Foods Farms and Green to Go has turned organic growing and serving his clientele into a planet friendly fine art. He grows a wide range of organic produce through the aquaponic systems on his farm. The produce is then sold at his restaurant. The restaurant scraps in turn are used to feed the fish on his farm. This sustainable circuit of good is developed from a combination of creative thinking, hard work and a passion for good food.

Navidi started his own operation in vertical hydroponics, but found the aquaponic route was much more efficient. What better way to prove your produce is truly organic and free of chemicals than through the aquaponic method? Because of the sensitivity of fish to changes in their environment absolutely no contaminants can enter the water. For those unfamiliar aquaponic systems utilize pump systems to cycle water from fish tanks to grow beds and back again in a continuous cycle. This provides aerated water for the fish and essential nutrients to the plants.

Waste high grow tables, weedless beds and less weather related stress are just a few reasons why aquaponic farming is tempting more and more small growers. Navidi hopes to expand his farm and open more restaurants like Green to Go so his message of conservation and food appreciation can continue to spread; and of course keep supplying his successful catering company with freshly grown produce. For Navidi and sustainable aquaponic farming, the future never looked brighter.

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