Innovation

Rather than farming in the traditional sense, Happy Harvest Hydroponic Farms set themselves apart from other farmers by using hydroponic techniques. Farming hydroponically means producing fresh leafy herbs and greens without the use of soil. This eliminates the need for pesticides or other harmful chemicals in the process of growing vegetables.

The three owners each contribute evenly to the different divisions within the business. While they all take part in the hands-on work within the greenhouse or with the customer relationships, each co-owner focuses on a particular portion of the business. Guy Botticelli is responsible for the Greenhouse Operations. Prior to the creation of Happy Harvest, Botticelli had years of experience in masonry and landscape construction. The techniques he developed gave him a sufficient starting point to develop Happy Harvest Hydroponic Farms into what it is today. John Evangelista works with Happy Harvest’s restaurant clients, serving some of the finest dining establishments in Northern NJ. This collaborative approach leads to the cultivation of special varieties of leafy vegetables that well respected local chefs incorporate in their restaurant dishes.

Finally, Cris Tuhy oversees the marketing and design; the farms involvement with farmer’s markets, and educational tours within the greenhouse. The farmer’s markets provide a location where Happy Harvest can sell their produce and develop important relationships with their community; the people who buy their responsibly produced crops. Happy Harvest wishes to spread the benefits of hydroponic farming not only through customer relationships, but also through educational tours of the greenhouse for people of all ages. Cris Tuhy "loves working with enthusiastic and sustainably minded entrepreneurs who want to learn about alternative farming." They want to share what they know with as many people as possible in the hope of opening more minds to the idea of farming hydroponically or, at the least, purchasing products developed through this farming technique.

Inspiration

Following the downturn in the economy after 2008, many people were devastated having lost their jobs without a thought of how to find ones. However, where others saw misfortune, three entrepreneurs, Guy Botticelli, John Evangelista, and Cris Tuhy, saw opportunity. In efforts to find new but also exciting forms of employment, they decided to collaborate and apply the skill sets and knowledge that they attained over the years to innovate a small sustainable business. They established a farm that is now known as Happy Harvest Hydroponic Farms. On July 14, 2013, Happy Harvest had its first harvest and today, three years later, the business is enjoying much success in producing and supplying fresh vegetables.

Overall impact

Located on a traditional farm in the suburbs of Denville, NJ, the greenhouse the owners operate gives them full control of their environment. Additionally, they can farm throughout the year. Although the farmed goods take longer to grow during the winter, they are still produced as usual. The process begins by inserting seeds into biodegradable oasis pods on a propagation table; afterwards, the pods are fed nutritious water for approximately two weeks. Nearly one thousand spots are filled each week and the seeds within the oasis are watered using channels that are connected to a main reservoir within the greenhouse. The reservoir is filled with nutrients such as phosphorus, nitrogen, and other micro nutrients.

Following the first two weeks, the oasis pods are transferred to finishing channels where they are fed the same water from the main reservoir for six to eight more weeks. During this period, the plants are monitored extensively and examined multiple times a day. The environment is non-sterile and daily examinations are necessary to reduce the risk of bugs or other contaminates damaging the plants.

Special produce such as Asian greens, kale, and basil traditionally require different nutrients and, thus, are watered using a smaller, specifically designed reservoir. In the case that the Ph or nutrient levels aren't balanced, all plants linked to this specific reservoir risk destruction. Happy Harvest reduces the risk by using its main reservoir. Simply because of its size, the larger water system allows time to control the problem before the plants become at risk.

Happy Harvest uses a closed loop system, meaning water is pumped through the system to feed the plants and returned back to the main reservoir continuously. Although they produce all their greens in a greenhouse, Happy Harvest can produce the same quantity as a three-acre farm. The difference is the lack of soil use which eliminates the need for tilling. This reduces water use by nearly 80%. Additionally, Happy Harvest is very conscious of reducing its energy use along with its carbon footprint. Their mission is to grow in a sustainable and environmentally responsible manner in order to provide their customers with top quality, local produce.

The innovation of hydroponic farming has a large impact on the future of farming, the society and the environment. Happy Harvest is keen on supplying produce to local customers because they want to support local citizens and businesses. Cris Tuhy stated "we take a lot of pride in supplying fresh and sustainably grown produce to our family and friends. During the winter time, when fresh produce isn't readily available, our customers at the farmer's markets really appreciate us coming out in the cold, which makes us feel good."

Business benefit

The farm has a few connections with local markets and restaurants in the Denville area that co-founder, John Evangelista, continuously works to maintain and improve. Restaurant owners, in particular, love the idea of having fresh produce that is free of dirt. The vegetables do not need to be cleaned as vigorously as traditionally grown vegetables, hence, accelerating the preparation process within the restaurant kitchen.

According to the co-founders, the reason the business is thriving is due to the limited availability of fresh produce in New Jersey. Happy Harvest produces fully grown vegetables and makes weekly deliveries to all its local businesses. Ultimately, the co-founders want to expand their operations and have either two or three more greenhouses. This will allow them to increase the quantity in which they produce and supply to even more people and businesses.

Social and environmental benefit

Although they do not believe that society will veer away from traditional farming and fully adopt hydroponic farming, the co-founders of Happy Harvest know that hydroponic farming is a close and reliable alternative that is gaining in popularity. They believe that, "hydroponic farming is a sustainable alternative to traditional farming. It saves water, energy, and protects soil. It's a small step in efforts to protect our environment." Hydroponic farming greatly contributes to the United Nation’s goal toward sustainable farming. In addition, it is the viable and reliable "year-round" option that does not leave a substantial carbon footprint. In urban areas, where there is a limited amount of space, hydroponic farms in greenhouses can be developed in small spaces such as rooftops. Also, if there is ever a dire need to produce food through alternate means, hydroponic farming can be adopted nearly everywhere. The coexistence of hydroponic and traditional farming is potentially where the future of farming is headed. As a result, Happy Harvest sees a bright future ahead for itself as it expands and continues to educate people on what they are eat and how it is grown.

Interview

Cris Tuhy, Co-Founder: Farmer's Markets and Design