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Concord NH, Nov. 8, 2013 — Concord, N.H. entrepreneur Steve Duprey is no stranger to firsts. At 19, for example, he became the country’s youngest elected state representative. As a former chair of the New Hampshire Republican Party and national committeeman Duprey has been central in saving the Granite State’s first in the nation presidential primary.
He scored another first today when a tractor trailer unloaded a 40-foot long freight container in the parking lot of the Courtyard Marriott Grappone Conference Center.
Thereby making it the first hotel in North America to grow all its own organic salad greens on premises.
The Leafy Green Machine, as it is called. For it is the first delivered to New Hampshire by Boston-based start-up Freight Farms. The “farm” is also made of a recycled, insulated freight container. One that’s also 40 feet long by eight feet wide and 12 feet tall.
One that will allow the Grappone Center to moreover grow leafy greens. For that’s such as lettuce, kale, spinach, arugula, basil, oregano and sprouts hydroponically.
I mean in water and also without soil. Plants absorb their essential mineral nutrients in water. In natural conditions, soil acts as a mineral nutrient reservoir but the soil itself is not essential to plant growth. Almost any terrestrial plant will grow with hydroponics.
“In five weeks, we’re going to have all the greens we need to support our guest services,” says Duprey. “From parking lot to table,” he jokes.
So, the next logical question might be, “Why would a hotel grow its own food?”
Duprey, considered a maverick in the style of John McCain. All whose presidential campaign he chaired twice and owns two Marriott-branded hotels in Concord.
He already has 30,000 bees living on the roof of his conference center, that produce all of the honey the center needs for its kitchens and guest events. One of his other hotels in Concord is the first in the Northeastern U.S. with pervious (as opposed to impervious) pavement. All most importantly for its parking lots. This allows storm water to filter through the pavement, reducing runoff, trapping suspended solids and filtering pollutants.
So, again, the question is, “Why put a hydroponic garden in the parking lot?”
“It’s simple. We’re moving where our market is headed,” says Duprey. “Our goal is to be the greenest hotel and conference center in America, and this is an important step in getting us there. Our guests want organic, they want local, they want to patronize a sustainable business that’s taking steps to reduce its carbon footprint. ”
That’s typical of Duprey, according to Stephen Heavener, executive director of Concord Regional Development Authority, which is providing funding for this project and has backed others that Duprey has initiated. “We have faith in Steve and his new, creative, visionary projects,” Heavener says. “He’s also got a successful track record.”
For they are the brain-child of Jon Friedman and Brad McNamara. They are Boston-based entrepreneurs who are making a business out of eliminating unnecessary economic and environmental costs. I mean of “food miles,” as they call them, by producing food locally.
“You can grow in any climate, in any part of the world, in any season,” says Friedman. “A head of lettuce in the grocery store has traveled pretty far to get to your plate,” he says. “This also eliminates that the transportation carbon impact of sending produce in a refrigerated truck from one side to the continent to the other. No matter where you are, you can have local produce.”
Operating the Leafy Green Machine in the Grappone Center’s parking lot. For it requires minimal training.
All the Grappone Center’s “gardener” has to do is monitor the unit and operate the technical controls that support the greens and harvest them when they are ready.
Growing greens in the container eliminates any need for pesticides and herbicides. All the while also creating a smaller carbon footprint.
And the container is perfect for year-round growing in the cold New Hampshire climate.
Is it going to put local farmers out of business? “No way,” says Duprey. Our challenge is that we have not been able to buy enough organic, locally produced greens, particularly in the winter. We’ll still be buying plenty of produce and cheeses and meat locally.”
What’s next for Duprey and the Grappone Center? Stay tuned.
Source: Waterford Hotel Group
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