Green Camel disrupts conventional methods of production in horticulture and aquaculture. The company developed a technology and biological processes to grow vegetables and fish in a symbiotic and ground-breaking way.
Johann Havenga, CEO: "Like a camel, we use water wisely, stick our necks out to do things differently and realize a sustainable journey is fundamental. Yields are generally lower in an organic farm and it’s more expensive to produce organically, with higher labor costs, more processes and so on.
“Through the development of ground-breaking technology, Green Camel has been able to produce organics at the same yield as conventional farming, managing certified organic horticulture and premium aquaculture (currently barramundi), without the waste or environmental risk experienced by conventional growers.
Johann Havenga & Sharon Markulin
CEO & CFO
Green Camel
greencamel.com.au
Using every drop
“Operating in an environment where water is becoming a precious commodity, Green Camel thrives. We use our water reservoirs to grow fish, then every single drop used in aquaculture is used to grow crops. It means every drop of water and every joule of sunshine is accountable. We are striving to deliver consistent organic produce within an industry that has traditionally been subject to substantial production variability.”
The Green Camel team currently grows a variety of organically certified leafy greens, tomatoes, cucumbers and barramundi. The innovative company has successfully developed the technology to build and operate industry-leading commercial organic glasshouses, with production at the same or better yields than conventional hydroponic glasshouse producers. CFO Sharon Markulin: “We want to be able to meet the evolving demands of consumers who are seeking highly quality, organic produce at a good price.”
Five focuses...
Smart solutions can be found all over the world. These inspirational examples from our network show that people all over the world are already taking the first steps toward sustainable and circular urban farming. We’re extremely proud of these and are convinced that many more will soon follow.
Recovery Park aims to connect city residents to their local food system and build awareness about healthy eating and sustainability. The organization has built large scale indoor farms to grow fresh produce for the neighborhood and uses the available local workforce. Veterans, recovering addicts and former prisoners are all welcome to apply.
By reimagining urban landscapes, Gotham Greens is creating new ways to farm, produce local food, revitalize communities and innovate for a sustainable future. The company builds and operates ecologically sustainable greenhouses in former industrial sites, rooftops, backyards and parking lots - sometimes even on top of supermarkets.
Green Camel disrupts conventional methods of production in horticulture and aquaculture. The company developed a technology and biological processes to grow vegetables and fish in a symbiotic and ground-breaking way.
Go to scale, or leave and get out - that’s the mantra in the Wheatbelt, a region of Australia with endless monoculture. Ben Cole, environmental engineer and CEO at Wide Open Agriculture (WOA), has developed a new business model for the region, including regenerative land ownership.
Beijing has 22 million inhabitants, but only ten percent of the agricultural products it needs to feed the people of Beijing is supplied locally. Dan Xu started Hortipolaris when he realized how dangerous it is for a city not to be self-sustainable when it comes to food. Using facilities like a glass greenhouse in the outskirts of Beijing, Hortipolaris is dedicated to providing the citizens of Beijing with quality, healthy and safe vegetables.
We’ve really corrupted our food supply chain, says investor and indoor farmer Mike Zelkind of 80 Acres Farms. You can’t transport food 2,000 miles and still have it come to you tasting great. 80 acres wants to bring back a fresh local food supply to make communities, cities and areas self-sustainable again.