Why Local?

Chef Ryan at Captain Whidbey's Inn on Whidbey Island serves Suncrest™ Bibb.

Chef Ryan at Captain Whidbey's Inn on Whidbey Island serves Suncrest™ Bibb.

Branded labels promote both Suncrest and our local Certified Growers.

Branded labels promote both Suncrest and our local Certified Growers.

Pescadero Growers' lettuce displayed at a local grocery store.

Pescadero Growers' lettuce displayed at a local grocery store.

People choose "local" because it is more sustainable, healthier, safer, reduces long-haul distribution carbon footprints and is good for the local economy. And the grower down the road. But there's much more, so read on.

Here's the Problem — Supply.                                  Chefs and produce buyers simply can't find reliable local sources of lettuce that is grown year round in enough volume to satisfy today's consumer demand for locally grown products. This is because 98% of lettuce is long-haul shipped from CA, AZ and Mexico.

Solution — Local Greenhouse Growers using Suncrest's Deep Water Culture (DWC) Hydroponic Technology.                                                             
Trivia question. Did you know it takes 16-38 gallons  of water to grow a head of lettuce in the field? Well it does. But in hydroponics it only takes 1 gallon of water! Also, by growing lettuce in greenhouses using Suncrest's DWC Hydroponics, our certified growers can grow 50x - 70x more lettuce per square foot than a farmer can in the field. And, it can be grown 365 days/year in the greenhouse.

Historically, "locally-grown" food has been around much longer than "distributed" food.

As health conscious individuals began to look for healthy produce without cancer causing pesticide sprays, they looked to their local farmers who had been good stewards of the land for decades.

As these farmer's began to grow for their local markets, "organic"  became the brand that identified produce that was grown on fields that did not use pesticides by local farmers. 

"Local is the New Organic" — Whole Foods Market        The market for “organic” brands has grown 33% annually to reach $39B in 2014 — $17B of which was for organic fruits and vegetables. However, demand for “organic” demand is fast-shifting to demand for “locally-grown” produce.

“Local” food production in the U.S. is on a similar growth trajectory as organic, growing from $1.0B in 2005 to more than $7.0B today.

Suncrest’s sustainable, high-volume, local-footprint, fresh produce production model delivers premium-quality “leafy-greens” and produce 365 days/year within 100 miles of population centers.

At Suncrest, our team is — Changing the way the world grows food.®