Key Takeaways
- Oishii launched the world’s largest vertical strawberry farm in Jersey City, featuring advanced technology and sustainable practices.
- Americold opened a new LEED-certified cold storage facility in Dunkirk, focusing on energy efficiency and customer service.
- Both companies are pioneering innovations in food production and storage, emphasizing sustainability and technology.
Innovation in Food Production
Oishii has taken a significant step in vertical farming with the opening of its largest facility yet in Jersey City, New Jersey. This 74,000 sq. ft. farm is dedicated to producing Oishii’s Omakase Berries, renowned for their exceptional sweetness and texture. The facility was once part of an Anheuser-Busch factory and has been transformed into a cutting-edge farming operation that prioritizes sustainability.
Oishii’s vertical farms create ideal micro-environments using advanced technology which mimics natural conditions. By using a first-of-its-kind pollination method with bees and employing robotics for harvesting, the farm operates with 60% less energy and 40% less water compared to previous models. CEO Hiroki Koga emphasizes the commitment to revolutionizing food production while maintaining a focus on both taste and environmental responsibility. Oishii is also expanding its offerings by developing new types of strawberries and other crops like tomatoes and melons.
Cold Storage Innovation by Americold
In a complementary move, Americold has unveiled a new cold storage facility in Dunkirk, New York. This 181,000 sq. ft. building incorporates 25,000 pallet positions and aims to serve the cold storage needs in the region. Americold’s CEO, George Chappelle, announced the facility was developed in response to customer demand, ensuring top-quality service.
Notably, this facility has achieved LEED certification, part of Americold’s commitment to sustainability. It is engineered to operate efficiently at -20°F, featuring specialized refrigeration systems designed to minimize energy consumption. The project faced significant challenges due to material shortages during construction, exacerbated by the COVID-19 pandemic, but Americold’s focus on energy efficiency allowed for successful certification in line with its environmental goals.
Both Oishii and Americold reflect a broader trend in the food production industry, where technological advancement meets sustainability. Their new facilities are landmark examples of how innovative practices can contribute to more responsible food production and storage solutions.
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