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Eco- responsibility

Protecting the environment and farming sustainably are part of our values.

With a growing global population and the far-reaching consequences of climate change, our goal is to have a positive impact today and contribute to a greener future for the generations of tomorrow. If buying local, greenhouse-grown vegetables lies close to your heart, you share our values.

At Gen V, we do everything in our power to grow responsibly. We might not be perfect, but we won’t let that stand in our way of striving to overcome the sustainability issues we’re facing now and moving forward. That’s why we focus on taking concrete, actionable steps.

  • Reusing every last drop

    Hydroponic growing uses 90% less water than field growing.

    That’s because hydroponic growing functions in a closed loop: we recover and reuse the water from each crop. Only water that is lost to evaporation is replaced, and any new addition is drawn from natural sources and treated without chemicals. No water is released into the surrounding groundwater, which can impact neighbouring soil and waterways. In addition, we collect rainwater and use it to irrigate our crops. Nothing is wasted, and the water not absorbed by our plants is used again and again.

    Good to know

    Amount of water used to produce 1 kg of produce in a greenhouse vs a field

    Cucumbers : 10 L vs 205 L
    : 5 L vs 96 L

  • Reducing the over-harvesting of soil

    With the global population undergoing rapid growth, food production is trying to keep pace.

    That’s why our mission is to feed as many people as possible while using the least amount of soil. By greenhouse growing without soil, we can optimize the space we need for our crops. Field farming is often intensive and can quickly deplete soil and resources, whereas greenhouse growing can take place year round, use the same production square footage over and over, and maintain constant protection from insects, disease and bad weather. Plus, we don’t need to grapple with fluctuating climate change conditions, as we are able to create a consistently ideal growing environment for our vegetables.

  • Offering healthy vegetables free of herbicides and GMOs

    Our goal above all else is to produce healthy, safe food without the use of chemical processes.

    Our hydroponic crops are grown without using herbicides and without the systematic use of fungicides and insecticides. And since our lettuces are grown in water, they aren’t covered in dirt. For our organic crops, we count on integrated pest control. What does that mean? It means we do everything we can to avoid the use of pesticides, like using the ‘right’ kind of insects to combat the ‘wrong’ kind. To us, producing vegetables without the use of GMOs is non-negotiable for a sustainable future. That’s why we only use seed varieties without GMOs. Vegetables grown in nature should be as natural as possible.

  • Choosing renewable energy sources

    Our vegetables are green, and so are our renewable energies.

    Our methods of choice are biomass and electricity. While natural gas is occasionally used in cases where the location doesn’t permit other options, none of our structures are heated with oil, which is one of the worst pollution offenders. We can’t forget that we’re in a northern climate–our heating needs are critical and not insignificant. By using these renewable energy sources, we save 154 579 of greenhouse gas emissions each year.

    By using biomass, we’re even able to contribute to a circular economy by recuperating forest waste from urban centres. We recover wood shavings that would otherwise be thrown away and use combustion to heat water pipes, which gather enough heat to then redistribute it throughout our greenhouses.

  • Limiting food waste

    Our goal is to keep our produce fresher for longer to reduce food waste, which is a growing problem in North America.

    With that in mind, we worked with eco-design experts to test a variety of packaging options. Plastic emerged as the most efficient material for maintaining freshness. It extends produce shelf life by creating a protective barrier that also conserves humidity (much like a greenhouse, in fact!) And while we’re delighted to take a stand against wilted vegetables, we’re more persuaded by our ability to cut back on food waste, here and in your home.

    The dome used to package our lettuce is made of recycled and recyclable material, and is largely recycled in North America. Because our containers remain very clean, they can be recycled up to eight times. Plus, by reducing the package thickness as much as possible and using the least amount of raw material to produce it, we’re minimizing the plastic we do use. Our organic mini cucumbers are packaged on trays made of 100% compostable and recyclable paper fibre. They are covered in plastic wrapping that conserves moisture to prolong their shelf life, and all the identification stickers on our products are recyclable as well.

    We remain committed to exploring more eco-friendly alternatives that let us meet our food waste goals.