Hartford Business Journal

www.HartfordBusiness.com May 1, 2017 • Hartford Business Journal 9 Q&A: Zacchea by the University of Connecticut School of Business. Organizationally, we now fall under the CT Center for Entrepreneurship and Innovation, led by Timothy Folta. Q: Can you describe some of the challenges veterans face after serving their country and then re-entering the workforce? What can employers/society do to help veteran reintegration? A: The most immediate obstacles that veterans face re-entering the work- force include: globalization, skills-biased technology change, income inequality, lack of access to opportunities and a business network, the historic shift in the economy from manufacturing to service, and the widening civilian-military gap. A holistic reintegration consists of several components: timely access to health care, safe/stable housing, nourishing food, edu- cational and workforce re-entry opportuni- ties, and mentorship/navigationship of those resources. We call this model the "Sea of Good Will." I proposed this model in a book, "Social Entrepreneurship Catalyst." n Department of Agriculture, Commissioner Steven Reviczky said the Suffield project could lead the way to transforming Connecti- cut's greenhouse industry. "Hydroponic and other types of indoor farming are becoming increasingly effective alternatives to traditional growing methods in many parts of the world," Reviczky said. "Connecticut has a well-established green- house industry that I believe could make the transition to growing food 12 months a year, and has the customer base to support it." Win-win Hydroponic farmer Allyn Brown, who has been producing lettuce on his Cheshire farm for three years, and on his Preston farm for six years, said there is a resurgence of indoor agriculture. "It's a growing business in the northeast," Brown said. "We run 52 weeks a year. On an acre, you produce more indoors than out." It's seen as a win-win for both consumer and farmer, farmers say. Consumers — who are increasingly pushing for fresh vegetables and fruits year- round — gain by getting locally sourced fresh produce whenever they want it. Hydroponic farmers win because instead of growing crops only four or five months of the year, they can be year-round producers, leading to new and more rev- enue opportunities. "The reality is, if we are going to provide more local food when people want it, we have to figure out how to do it off-season," said Henry Talmage, executive director of the Connecticut Farm Bureau, and a vice chairman of the Governor's Council for Agricultural Development. The Governor's Council, which was cre- ated in 2011, is looking to create a strategic plan for Connecticut agriculture, including looking at ways to increase by 5 percent the amount of consumer dollars spent on Connecticut-grown farm products over the next few years through 2020. Talmage says while there are disadvan- tages to hydroponic farming, like high labor, energy and transportation costs, Connecti- cut does have several things going for it. For one, Connecticut has a very robust greenhouse industry, which means that facilities already exist for hydropon- ic farming. Connecticut is also in a "high-market corridor," between Boston and New York and near Philadelphia and Washington. When dealing with perishable items, it's good to be closer to the markets you are supplying, Talmage said. "It's crazy when our food travels 1,500 miles to get to us. Connecticut is in a position to do this bet- ter than other New England states." Brown, who owns Maple Lane Farms in Preston and Maple Lane Farms II in Cheshire, agreed that Connecticut is in a good geographic position for hydropon- ic farming. His two farms produce 1.5 million heads of hydroponically grown bibb let- tuce annually. "It's got a great flavor," he said of the let- tuce that is made without pesticides, is dirt free and stays fresh for a long period of time. "Chefs really like to use the lettuce (which comes attached to the root ball) because it's so fresh and it is all usable," Brown said. Maple Lane sells the product to grocery stores like Stop & Shop and LaBonne's as well as to wholesalers. "They want it 12 months a year," Brown said, of the grocery stores. The demand is a great thing for local farmers, and farmers hope the desire for local produce continues. "You are supporting local agriculture as you purchase it," Brown said. n Examples of the bibb lettuce produced by Maple Lane Farms. The lettuce is sold to grocery stores, including Stop & Shop, as well as wholesalers. Presented By: In Partnership with: Event Sponsors: Event Partners: EVENT & TRAVEL PARTNERS Offical Promotional Products Provider Register online at www.HartfordBusiness.com Click on 'Our Events' Join us bright and early as the MetroHartford Alliance and the Hartford Business Journal co-host a very special breakfast at this year's CT Business Summit on June 8th at the CT Convention Center. For questions about this event please contact Kaleigh Hickey at 860-236-9998, ext. 137 or khickey@hartfordbusiness.com June 8, 2017 7:30am-9:00am Connecticut Convention Center 100 Columbus Boulevard, Hartford Single Ticket Rate: $45 • Table of 10: $450 REGISTER TODAY! THE POWER OF LEADERSHIP Honoring the impact by • Linda J. Kelly, Past President, Hartford Foundation for Public Giving • Walter Harrison, President University of Hartford Stay tuned for future announcements

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