In a nondescript standard-size container in Scarborough, Ontario, rows of lush lettuce and fragrant basil flourish in nutrient-rich water, illuminated by the gentle hum of LED lights. This compact, soil-free farm buzzes with life, defying the wintery breezes outside. In about two more weeks, over 30 pounds of greens will be harvested, some on their way to restaurants and hotels, some showing up in meals and groceries distributed to families in need in the surrounding communities.
Taking care of the farm is the small but almighty team at 5N2, a multi-program food charity and a partner of Second Harvest that has been serving marginalized communities in Scarborough since 2013. Besides the meal program that provides over 4,200 meals every week, 5N2 also runs a pantry with staple items that they redirect to other communities through their charity partners or deliver to those with physical or mental limitations.
The idea first came about in 2020. With support from donors and students from the Canadian summer job program, 5N2 cleaned up a rocky patch of land near their old office and started planting a variety of produce. Within a few months, the organization harvested over 800 pounds of fruits and vegetables, including tomatoes, peppers, watermelon, zucchini and others, which they used in their meal preparation and gave out to clients. Seeing this beautiful food and how the community came together inspired founder and executive director Seema David to look into ways to grow produce all year round, regardless of seasonal patterns.
Her curiosity led her to hydroponic farming, a method of growing plants without soil, using nutrient-rich water solutions to deliver essential nutrients directly to the roots. This system, often housed in controlled environments with LED lighting and regulated temperature and humidity, allows for year-round cultivation in urban and non-arable areas.
What also draws her to hydroponic farming is its benefits, among which is the bountiful yield with minimal footprint on the environment. Compared to traditional farming, hydroponic methods use up to 90% less water and land area. By eliminating soil, it also reduces the risk of soil-borne diseases and pests and the need for pesticides.
After various administrative and resource challenges, 5N2’s hydroponic farm finally went into operation late last year, growing a variety of lettuce, mustard greens and basil. The produce garnered positive responses from their partner restaurants, who take great pride in knowing their supply comes locally and 5N2’s mission to feed people experiencing food insecurity.
Individual consumers can also shop for 5N2’s produce on their website to support their mission. Every purchase of $15 will help provide two free meals to a community member and every purchase of $50 means a family will receive two bags of groceries.
Running the organization on a no-question-asked basis, David believes the farm offers ways for 5N2 to be self-reliant.
“If a child comes and says to me ‘I’m hungry,’ I’m not going to ask the child and the mother why. I will give them the food first,” she said. “The farm is how we sustain this work.”
David’s vision for the farm extends beyond mere sustenance. It also serves as an educational tool to demonstrate urban farming practices to students and community members. Already 5N2 is working on a curriculum and engaging with the University of Toronto Scarborough and Centennial College. The hope is to inspire a new generation to consider the benefits of hydroponic farming and the importance of sustainable food production.
“That is our mission right now: educate people on healthy eating and urban farming,” David said.
On May 15, The Second Harvest Truck Pull Challenge took place at Nathan Phillips Square, Toronto, bringing together strength, teamwork and community spirit. Thirty three teams of 10 raised funds for 405,000 meals and competed to pull a 20,000-pound truck across the square in the fastest time, all to support Second Harvest’s food rescue and redistribution efforts.
Thank you to everyone who participated for your energy and commitment to food rescue! Congratulations to the winning teams from each wave:
Wave 1: Purpose Unlimited – 13:75 seconds
Wave 2: Rush Truck Centres – 14:62 seconds
Wave 3: FIA Plumbing and Heating – 13:18 seconds
Wave 4: Scotiabank – 14:31 seconds
The energy at Nathan Phillips Square was remarkable as teams gathered, ready to showcase their dedication to a worthy cause. Each pull was a testament to teamwork and determination, with participants exercising every muscle to move the massive truck.
Adding to the excitement, Mayor Olivia Chow and Toronto city councillors also participated in the challenge to demonstrate their support for Second Harvest and the importance of local leadership in tackling issues like food insecurity and food waste.
Engaging activities onsite included massage sessions for truck pullers to unwind and a vibrant farmers market with fresh produce, where all proceeds would go to Second Harvest’s food rescue operations. The game station, which featured volley pong and human sized Jenga was a big hit. In The Freshness Faceoff, participants blind-tasted popular snack items and guessed whether they were past their best before date to learn more about food labelling and food waste. Throughout the day, truck pullers stayed refreshed with delicious beverages from Starbucks and were fuelled by hearty meals and sandwiches from Salad King and Mr. Sub.
We extend our heartfelt thanks to all participants, sponsors and volunteers who made this event a success. Your dedication and support are invaluable in our mission to keep food where it belongs: on plates and out of landfills.
We look forward to seeing everyone again in Truck Pull 2025!
Growing herbs indoors is a rewarding way to have fresh, flavourful ingredients at your fingertips year-round. Whether you’re a seasoned gardener or a beginner, cultivating herbs inside your home can enhance your culinary adventures and brighten your living space. Here are some practical tips to help you get started.
Choose your herbs
Selecting herbs that thrive indoors is crucial. Some herbs are better suited for indoor environments due to their adaptability to lower light levels and smaller root systems. Popular choices include basil, mint, parsley, thyme, chive and oregano.
You can grow herbs from seeds or from cuttings: Cut a 4-6 inch piece from a healthy, mature herb plant just below a leaf node and place the cutting in a glass jar. Once the plant takes roots, transfer the cutting into your chosen pot.
Find appropriate containers
Herbs can be grown in individual pots or grouped together in a larger container. Generally, a 6-8 inch pot is suitable for most herbs. Ensure each pot has drainage holes at the bottom to prevent waterlogging, which can lead to root rot.
Terracotta pots are excellent as they allow the soil to breathe, but you can also use plastic or ceramic pots with proper drainage.
Rotate your herb pots occasionally to ensure even light exposure and prevent them from leaning towards the light source. This helps maintain healthy, upright growth.
Find the right spot
Place your herb containers in a location that receives plenty of natural light. Most herbs need at least 6 hours of sunlight daily. A south-facing window is ideal. If natural light is limited, consider using grow lights to supplement. LED grow lights are energy-efficient and can provide the necessary light spectrum for your herbs to flourish.
Most herbs prefer a temperature range between 65-75°F (18-24°C). Keep them away from drafts, air conditioners, and heating vents.
Indoor environments can be dry, especially in winter. Increase humidity by placing a tray of water near your herbs or misting them occasionally.
Soil and watering
Herbs thrive in well-draining soil. Use a high-quality potting mix specifically designed for container gardening. Avoid garden soil, as it can be too dense and may not drain well.
Water your herbs regularly but avoid overwatering. The soil should be kept moist but not soggy. A good rule of thumb is to water when the top inch of soil feels dry to the touch. Different herbs have different water needs, so adjust accordingly.
Feed your herbs
Herbs grown indoors benefit from regular feeding. Use a balanced, water-soluble fertilizer every 4-6 weeks to provide essential nutrients. Be cautious not to over-fertilize, as this can lead to excessive leaf growth with less flavor.
Pruning and Harvesting
Pinch off the tips of your herbs regularly to prevent them from becoming leggy and to promote bushier growth. Harvest leaves as needed but avoid taking more than one-third of the plant at a time to ensure continued growth.
As the world gears up to celebrate World Environment Day this year, the spotlight turns to agricultural practices that rejuvenate our soils and ensure food security. Among these practices, the cultivation of pulses stands out as a remarkably effective strategy, with many varieties being drought-resistant and climate change-resilient. These humble crops are powerhouses that nourish soil and people, making them crucial for sustainable farming and global food security. (The Food and Agriculture Organization even designated February 10 as World Pulses Day).
What are pulses?
A staple in many diets worldwide, pulses are a category of leguminous crops, grown primarily for their edible seeds. Common examples are lentils, chickpeas, beans, and peas, while lesser-known ones include tarwi beans in the High Ande and Bambara beans, indigenous to West Africa.
Nutritional benefits
High protein content: Pulses are a great plant-based protein source, making them essential for vegetarian and vegan diets.
Rich in fibre: They help in digestion, regulate blood sugar levels and lower cholesterol.
Packed with vitamins and minerals: Pulses contain essential nutrients like iron, potassium and folate, which are crucial for bodily functions and preventing deficiencies.
Low in fat: Their low-fat content makes them a healthy option for weight management and cardiovascular health.
Lentils and many types of beans have a long shelf life, making them a versatile addition to your pantry and meal planning.
Why pulses are important to soil health
Enhancing soil fertility
One of the primary reasons pulses are vital for soil health is their ability to fix atmospheric nitrogen. They belong to the legume family, which forms symbiotic relationships with rhizobium bacteria in their root nodules. These bacteria convert atmospheric nitrogen into ammonia, a form that plants can readily absorb and use for growth. This natural process enriches the soil with nitrogen, reducing the need for synthetic fertilizers, which are costly and often harmful to the environment.
Moreover, the deep root systems of many pulse crops help improve soil structure by creating channels for air and water to penetrate. This enhances soil aeration and water retention, making the soil more resilient to erosion and drought. Over time, this improved soil structure contributes to higher organic matter content, fostering a healthier and more productive agricultural ecosystem.
Combatting soil degradation
Soil degradation, characterized by the decline in soil quality and productivity, is a significant threat to global food security. Pulses play a crucial role in mitigating this issue through their soil restorative properties. By incorporating pulses into crop rotations, farmers can break pest and disease cycles, reduce soil erosion, and improve soil fertility.
Additionally, pulses produce substantial amounts of biomass both above and below ground. When pulse residues are left in the field after harvest, they decompose and add organic matter to the soil. This organic matter acts as a reservoir of nutrients and improves soil tilth, further enhancing soil health and productivity. In fact, it has been shown that cereals grown in rotation after pulses yield on average 1.5 tonnes more per hectare than those grown without pulses.
Why pulses can support global food security
Healthy soils are the foundation of food security. With the global population expected to reach 9.7 billion by 2050, the demand for nutritious food will increase significantly. Pulses, rich in protein, fibre, vitamins, and minerals, are a vital part of the human diet. By improving soil health, pulses help ensure that agricultural lands remain productive and capable of meeting future food demands.
Navigating the vibrant stalls of a farmers market, it’s easy to get carried away with the allure of fresh produce. But with a little planning and savvy storage, you can keep your haul of fruits, vegetables and herbs fresh for as long as possible. Here’s how to make the most of your farmers market haul.
Leafy greens
Remove rubber bands from the greens, which damage plant cell walls and fastens spoilage. Pick out any discoloured and bruise leaves, wrap leafy greens in damp kitchen towels and store them in a breathable produce bag in the crisper drawer of your fridge for longer-term storage.
If you’re planning on using them soon, give them a wash to remove dirt and dry them well in a salad spinner before arranging them between layers of kitchen towels in a box or produce bag.
Tomatoes
Keep tomatoes at room temperature away from direct sunlight, preferably in a single layer on your kitchen counter. Avoid storing them in the fridge, as it can cause them to lose flavour and become mealy.
Berries
To keep berries fresh, remove any damaged or moldy ones from the intact berries. Then store them unwashed in a single layer on a paper towel-lined tray in the fridge. Wash them just before eating to prevent them from becoming mushy.
However, if you still like to wash your berries before storing them, make sure you thoroughly dry them afterwards — spinning the berries in a salad spinner lined with towel paper works best.
Root vegetables
Store root vegetables like carrots and potatoes in a cool, dark place such as a pantry or cellar. Keep them in a breathable bag or container to prevent them from sprouting or rotting prematurely.
Herbs
Trim the stems of fresh herbs like basil and parsley and place them in a jar of water, just like fresh flowers. Cover them loosely with a plastic bag and store them in the fridge.
Citrus fruits
Store citrus fruits like oranges and lemons at room temperature away from direct sunlight. If you’re not going to use them right away, you can prolong their freshness by storing them in the crisper drawer of your fridge.
Avocados
To ripen avocados faster, place them in a paper bag with a banana or apple. Once ripe, store them in the fridge to slow down the ripening process and extend their shelf life.
Cucumbers
Wrap cucumbers in a dry paper towel and store them in the crisper drawer of your fridge. This helps absorb excess moisture and keeps them crisp and fresh for longer.
Peppers
Store whole peppers in a produce bag in the crisper drawer of your fridge. For sliced or diced peppers, place them in an airtight container lined with a paper towel to absorb excess moisture.
Green beans (string beans)
When possible, buy untrimmed beans, and only wash and trim them before eating. Remove any brown or damaged beans from the bunch and lay them flat on a paper towel-lined tray or up right in a tall container.
Next time you visit the farmers market, remember these tips and savour the flavours of the season with confidence, knowing that you’re making a positive impact on the planet and your community.
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