Just outside of Toronto, a meaningful shift is happening in the world of leafy greens. Haven Greens, an automated greenhouse, is rethinking how we grow and share fresh produce.
"97% of the lettuce we eat in Canada comes from the West Coast of the US, which means it’s often been on the road for days,” said Lindsay Bryson, Chief Operating Officer. “By the time it arrives, it’s not as fresh as it could be — and that leads to a lot of it going to waste.”
And that waste adds up.
"In food service and retail, a portion of what arrives just doesn’t hold up well enough to use,” Lindsay explained.
At home, it’s a familiar story — greens bought with good intentions, but spoiled before they’re enjoyed. Haven Greens was created to offer a fresher, local alternative that lasts longer and tastes better.
“We use the automated greenhouse model because it allows us to deliver a fresh, flavourful, consistent product year-round,” explained Lindsay, “Growing locally doesn't just work for us, but it actually works in our favour. Our greens don't need to travel far, so they stay fresher, they stay crisper and they stay tastier for longer. That extra shelf life is a really big win for us, our customers and our communities. We're also cutting down one missions, so we're contributing to a more sustainable planet.”
That consistency also means there can be surplus product.
“With so much lettuce coming out of the greenhouse in the early stages, we just knew that letting it go to waste wasn't an option,” shared Lindsay, calling Second Harvest a natural fit. “We really feel like it allows our greens to have more purpose. It allows us to get them into the hands of the people who deserve to access fresh and healthy food.”
Donating a percentage of their product isn’t just an alternative — it’s something Haven Greens plans to keep a priority as part of their commitment to ensuring good greens get to the people who need them. Since beginning operations in February, they’ve already donated over 21,000 lbs of fresh Ontario-grown lettuce to community organizations through Second Harvest.
Good food grown nearby, thoughtfully distributed — it’s a simple idea, but one that can make a real difference.
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