Our company is dedicated to making our city a better place to live both today and for years to come. Our mission is to enhance and to empower our communities with fresh and local products while protecting our natural resources and reducing our environmental impact.
Through aquaponics, we can harvest fresh, locally grown organic greens and herbs such as arugula, basil, lettuce and mint to name a few. The benefits of our system reduces water consumption by about 90% of conventional farming methods. Aquaponic roots are submerged in water 100% of the time allowing them to receive constant nutrients resulting in plants that grow bigger, faster and healthier than plants grown in soil.
Aqua Greens vision is to become leaders in sustainable food production by producing more with less. We are passionate and dedicated about connecting people and communities with food through aquaponics. We will strive to be environmentally, socially and economically responsible in every aspect of our business. We want to engage and inspire people and communities to live healthy, vibrant lives and to meet current needs without compromising the future of generations to come.
Meet the Growers
Craig and Pablo have a combined 40 years experience in the food industry and are both graduates of the Sustainable Energy and building Technology program at Humber. In their last year of school they designed and constructed an aquaponic system and since then have collaborated and worked alongside industry experts and consultants. Craig and Pablo are passionate and dedicated to providing fresh locally grown produce and fish for their community.
Board of Advisors
Dr. Nick Savidov.
Scientist, Alberta Ministry of Agriculture and Rural Development.
Nick Savidov is a scientist working for the Alberta ministry of agriculture and rural development. He is also a leading expert in advanced aquaponic systems involving processes and methodologies concerning aquaponicbased food production around the world.
Biologist and Aquaponic Expert, University of Lethbridge Alberta. Charlie Shultz holds two degrees in biology and fisheries and is currently completing a third on aquaculture. Mr. Shultz worked as a tilapia brood stock manager and laboratory technician at the Virginia Tech Aquaculture Center and as an aquaculture research analyst for 13 years at the University of the Virgin Islands Agricultural Experiment Station, where he specialized in water quality analysis, aquaponics crop production and integrated pest management.