Ted Caplow, Ph.D., BrightFarm Systems, joins the panel “On the Edge: What’s Next in Sustainable Agriculture,” at Agriculture 2.0, 4:00 PM – 5:15 PM, NYC, Sept. 17, 2009.
BrightFarm Systems is a specialist greenhouse design consultancy, focused exclusively on the design of hydroponic rooftop farms. Today’s urban consumer demands a better product. A fresher fruit and a healthier vegetable. No pesticides, no carbon dioxide emissions. Food produced locally. BrightFarm Systems designs high performance, environmentally sustainable, rooftop farms to grow premium grade vegetables and fruit, in the heart of your community. 365 days a year.
Tod Murphy, Farmer’s Diner, presents 9:30 AM – 10:00 AM, at Agriculture 2.0, NYC, Sept. 17, 2009.
Tod is a rural farmer, but that’s not why he’s considered a local hero. Tod also operates the Farmer’s Diner in Quechee Gorge, Vermont. It’s a local eatery which specializes in using meat and produce from local farmers (within a 70 mile radious) to satisfy an ever growing number of customers. Tod’s completely sustainable restaurant concept is backed by an experienced hedge fund investor. The Farmer’s Diner intends to build more diners, first in Vermont and then regionally, to continue the good work of reviving strong rural communities. Tod will discuss the challenges of sustainability as well as his experiences raising institutional capital to fund a sustainable agriculture business.
BrightFarm Systems is a specialist greenhouse design consultancy, focused exclusively on the design of hydroponic rooftop farms. Today’s urban consumer demands a better product. A fresher fruit and a healthier vegetable. No pesticides, no carbon dioxide emissions. Food produced locally. BrightFarm Systems designs high performance, environmentally sustainable, rooftop farms to grow premium grade vegetables and fruit, in the heart of your community. 365 days a year.
Tod is a rural farmer, but that’s not why he’s considered a local hero. Tod also operates the Farmer’s Diner in Quechee Gorge, Vermont. It’s a local eatery which specializes in using meat and produce from local farmers (within a 70 mile radious) to satisfy an ever growing number of customers. Tod’s completely sustainable restaurant concept is backed by an experienced hedge fund investor. The Farmer’s Diner intends to build more diners, first in Vermont and then regionally, to continue the good work of reviving strong rural communities. Tod will discuss the challenges of sustainability as well as his experiences raising institutional capital to fund a sustainable agriculture business.
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