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Disclosure: This episode is NOT sponsored, however I attended a “Food As Medicine Regenerative Farm Tour” on behalf of Superior Fresh this past summer in Wisconsin – which was an incredible opportunity to see this food production system up close and personal. I met Steve, Molly and the rest of their amazing team and wanted to bring them on the podcast to share this information with my listeners.
The Future of Food: Aquaponics, Land Based Salmon Farming and Controlled Environment Leafy Greens
Nine out of ten Americans are not getting enough fruits and vegetables, and despite recommendations to eat seafood at least two times a week, many people are falling short of that goal. In fact, according to a recent study in BMJ, 68% of adults and 95% of children do not consume enough omega-3s to reach the Dietary Guidelines for Americans recommendations. Aquaponics is an innovative sustainable food production system that combines hydroponics (growing plants in water without soil) and aquaculture, creating a recirculatory system that might just help us achieve nutrition and public health goals of increasing consumption of two of the healthiest foods lacking in the American diet – vegetables and seafood.
Aquaponics represents the possibility of growing life-sustaining nutrient rich foods in a way that can actually positively affect the health of our planet. AT Superior Fresh, we not only produce unmatched quality food and nutrients, we nourish the land, restore it to native biodiversity and provide much needed habitat for wildlife.” – Molly Stanek
Tune into this episode to learn about:
7 out of 10 people don’t feel very knowledgeable about sustainable seafood
68% of adults and 95% of children do not consume enough omega-3s to meet the DGAs recommendations
9 out of 10 Americans don’t meet the DGAs fruit and vegetable recommendations
The differences between wild-caught and farm-raised fish
The health benefits of farming salmon on land
What farmed fish eat and why that matters
How fish waste is captured and converted into organic leafy greens
USDA organic standards for leafy greens and seafood
What makes this production system different
The “Food as Medicine” concept
Longer shelf life, safety, sustainability and innovation of leafy greens
The synergy and harmony of this closed loop production system and offering at supermarkets
Scaling this model for the future of healthy food production
Superior Fresh Atlantic salmon have two times the amount of omega-3 fats compared to other farmed salmon that we have tested. You are what you eat and salmon are what they eat. Thus, if salmon consume mostly fish oil and no vegetable oil, they will have much higher omega 3 fatty acid levels.” – Steve Summerfelt, PhD
The North Country Clear Waters property contains a wealth of important habitats and a fascinating variety of birds. The site was surveyed in all seasons during 2017-18, and 133 bird species were observed.” – Andy Chikowski, Land Conservation Manager at Superior Fresh, in response to how many bird species have returned to the site after restoring native prairie habitat.
Steven Summerfelt, PhD
Dr. Steven Summerfelt is Chief Science Officer at Superior Fresh in central Wisconsin. He manages the scientific research, leads the technological designs during facility expansion, trains the fish house team, and develops standard operating practices at Superior Fresh. Steve has pioneered technologies for land-based salmon farming, designing facilities and also publishing over 100 refereed journal papers on these and related areas. Steve is a Professional Engineer with a Ph.D. in Civil Engineering (Environmental Emphasis) and M.S. and B.S. in Chemical Engineering. Previously, he was with the Conservation Fund Freshwater Institute for 26 years where he directed Aquaculture Research.
Molly Stanek
Molly began her career in controlled environment agriculture as the Associate Director of Horticulture for Sweet Water Organics, a revolutionary aquaponic farm in an old abandoned industrial building in Milwaukee, Wisconsin. She left to co-found Imagine Aquaponics, a firm that designed commercial-scale, sustainable waste-to-resource food production systems and provided internationally attended trainings and consultation to both educational and nonprofit entities. After seven years as an AgTech entrepreneur, Molly joined Plenty, a vertical farming leader San Francisco where as General Manager she and her team delivered three iterations of system designs, SQF food safety certification, and the first ever product launch at retail. Her career’s next chapter was as SVP of Farms for Sensei Ag where she founded and built out the future farms division for Larry Ellison and Dr. David Agus’s indoor farming company focused on data driven, sustainably rooted, technology enabled food production systems. A proud Wisconsinite, Molly most recently returned to her home state to join Superior Fresh as VP of Growing and Operations where she is refining technology and operations to take the amazing concept of aquaponics to the national stage. When Molly isn’t building companies to change our food systems, you are likely to find her in the ceramics studio or behind the camera capturing her latest outdoor adventures. Molly pursued her BFA in Ceramics as well as a secondary program in Environmental Biology at the University of Wisconsin-Whitewater.
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