Combining state-of-the-art LED technology and automated equipment to grow food in urban areas.
The planet has lost some 40 per cent of its arable land over the past few decades, and we’re rapidly depleting the rest. The farmers at We the Roots grow leafy greens for chefs like O&B’s Anthony Walsh in a hydroponic, automated vertical farm just off the DVP, using less space to cultivate more food year round. They’re boosted by some out-of-this-world technology from the University of Guelph, where researchers are developing plants that can thrive in hostile environments like Mars. The trick is tailored LED light combinations: scientists can tweak the lights’ colour and intensity to alter the nutrients, growth and even flavour profile of arugula, chicory and kale.
Source: Toronto Life, Photo by Derek Shapton
Those close to TCA team members or their families are very familiar with the food obsession fondly cultivated throughout the company. This may be the only company in existence where new employee’s are required to read the Donut Handbook before reading the Employee Handbook. Each year a calendar of events is created by the TCA Social Committee. This is when the planning for team events is done, and employee’s can vote on the employee-engagement events that are planned.
Beginning in May, the last Thursday of every month is BBQ day. Lovingly cooked by team members, a full spread BBQ is prepared for lunch every month until the end of September. We say a final farewell to BBQ season mid-October during the annual Oktoberfest BBQ and patiently wait for the next BBQ season to begin.
Each season the team looks for new ways to make BBQ days special. This years improvement? Games!
Kudos to the Social Committee for giving a fun and healthy break for the team working so hard designing and building exceptional equipment.