Innovation

Balance Farms is not like traditional farming, instead using the innovation of aquaponics. Aquaponics farming is a combination of plant-based hydroponics and fish-based aquaculture. These individual alternative farming methods have many problems when they are on their own. They either create large amounts of water waste and/or they are not organic. However, aquaponics farming allows farmers to grow organic produce with 90% less water than traditional farming systems.

Karamachandani describes aquaponics as, "a balanced relationship between fish and plants". Aquaponics uses fish waste to fertilize the plants as it is broken down and filtered by bacteria. Once the waste is filtered, the aquaponics system uses continuous circulation to pump the water and waste into the plants’ roots. Through the use of continuous circulation, they are repeatedly reusing water. Each day Balance Farms adds just 2-3 gallons of water to its system, or in Karamachandani’s words, “about one toilet flush."

Alternative farming techniques, like aquaponics, allows Balance Farms to create an urban farm. Because this farm is completely indoors, all of the elements of nature must be created. Controlling the temperature, lighting and water pH levels are just a few of the elements that must be looked after. But once they are all well-adjusted, Balance Farms is able to create fresh produce that is completely pesticide-free.

Inspiration

To understand the inspiration behind this innovation, it is important to learn about the original motivation for Balance Grille. The inspiration behind Balance Grille revolved around a passion for the city of Toledo. Two University of Toledo graduates decided to make a difference in their own community. They did not appreciate the amount of waste created in common food preparation involving produce. Along with the desire to grow produce more efficiently, these gentlemen wanted to greatly reduce the negative ecological effects commonly associated with the restaurant business.

The major theme throughout the beginning stages of Balance and the original restaurant concept was transparency. "Balance is all about transparency. The minute you step foot inside any Balance location, you will notice an open-kitchen concept that encourages customers to watch their food being prepared. Balance Farms will take transparency to the next level, allowing customers and visitors to see where and how their food is being grown," says Karamchandani. "Many restaurants grow living basil or kale for display, but Balance Farms will be the first to grow center-of-the-plate type food; food that provides nutrition to people."

When deciding to start their business, they were looking at how to run the restaurant efficiently while also being environmentally conscious. This is how the working relationship with Great Greens began. Great Greens provided Balance Grille with local fresh produce that included a specific Korean herb that couldn't be found locally. This partnership was the main inspiration behind Balance Farms.

The idea to absorb Great Greens and create a new venture with Balance Farms originated shortly after Balance Grille began supplying their restaurants with produce from Great Greens. The owners of Balance Grille loved that Great Greens was producing truly organic produce so close to home. The passion to have truly local ingredients fueled the desire to create their own aquaponics farm. Ohio is known for its role in agriculture across the United States, but the main crops grown statewide are soybeans, corn and wheat. Therefore, in order to find truly local produce, the owners of Balance Grille decided to start providing it themselves. Balance Farms is still technically in the concept stage since it is currently under construction, but when Balance Farms begins operations, it will provide Balance Grille with 60% of all produce used daily.

Overall impact

Balance Grille has more in mind for Balance Farms than just simply providing ingredients to their restaurants. They have modeled their overhead and debt service into 70% of the farm's production capacity. They estimate that they could minimize costs associated with their ingredients by as much as 10% once they reach peak production. They also plan to turn the remaining 30% of the farms production into retail which will serve as a profit generator.

From a social perspective, they are turning a rundown parking garage into a new innovation that will do good for the community and save a structure from being torn down. They are also partnering with the local science center, Imagination Station, to provide educational tours for youths and adults.

From an environmental perspective, they will be reducing their carbon footprint by reducing their transport emissions through eliminating cross country shipping and instead being able to ship locally.

Business benefit

As stated earlier, Balance Grille will account for their operating overhead, debt service and labor with 70% of Balance Farms. They will be able to reduce their ingredients costs by up to 10% once they hit peak production. They will convert the final 30% of the farm's production capacity into retail and sell produce directly to consumers for profit. This profit will go into the restaurants or into upgrading the farm. They will also be helping the local economy not only with the renovation of the garage, but also through keeping consumer spending in Toledo.

They will also be able to reduce their shipping and inventory costs. They will not have to source many of their ingredients from other states or even other countries. They will also be able to store surplus produce in the facility to sell to consumers or other restaurants for use in their respective menus.

Social and environmental benefit

The concept behind Balance Farms was created because Karamachandani did not appreciate the inefficiencies and excess waste involved with traditional food preparation. The amount of harmful ecological effects involved with growing produce nationally is alarming, so Balance Farms wanted to combat this while also growing quality produce.

Balance Farms and their system of aquaponics is not only good for the environment, but it will also be self-sufficient. The whole system will only use 2-3 gallons of water per day. The average person uses somewhere between 80-100 gallons of water per day just from common activities such as drinking, cleaning or flushing a toilet. The fact that Balance Farms can grow truly organic, fresh produce while using such a small amount of water is remarkable.

The benefit to society is clear: Balance Farms is bringing healthy and fresh food to the table in a way that produces almost zero waste and no harmful ecological effects. It is not always possible to truly serve local ingredients, but this has always been a passion for Balance Grille. They strive to grow 60% of their own produce for their stores. That will cover 40% of overall food costs for the business, so not only is this innovation beneficial to the environment, but it is also financially feasible.

With a majority of produce being grown locally, this also cuts out a large portion of the trucking and logistics associated with the food industry. Instead of having a semi truck deliver ingredients daily, Balance Farms uses two energy-efficient vans to transport produce from their farm to their stores.

Interviews

Prakash Karamachandani, Co-Founder

Emily Rippe Desmond, Communications Director