This interview details Balance Grille Indoor Farm, an indoor farming company based in the United States. The interview is with Prakash Karamchandani, CEO / Co-Founder of Balance Grille Indoor Farm.
What is the origin story of the Balance Grille Indoor Farm?
As a restaurant group starting from a single location, we have always sought to source locally whenever possible. With one location it was possible to go to the farmers market, however, as we have grown in number of locations it was not possible to keep that method going. We tried CSA, purchase agreements, and other methods however ultimately we landed on opening our own indoor facility to produce some of our ingredient needs 365 days a year.
What are some of the biggest challenges facing Balance Grille Indoor Farm in the future?
Utility costs and scaling production to distributors have been the two largest challenges.
What is unique about Balance Grille Indoor Farm compared to competitors?
We are USDA Gap 3.0+ Harmonized certified, the highest certification level offered for our type of facility. We grow in downtown Toledo ohio, in a completely transparent facility so our community can see our operation and how our products are grown!
Do you plan to expand your growing area from the 12,000 square feet?
We are currently 8600 sq ft and do not plan to expand footprint, just density of grow equipment.
Do you use CO2 in your operation today -- if so, how much and what do you pay for it? What are your thoughts in CO2 usage in indoor farms?
No, this is not a current consideration.
Energy is a big topic in indoor farming right now. How much do you pay for electricity (kWh)? Is it mainly from the grid or renewables?
This is our #1 expense, all from the grid. Would like to look at renewables such as solar.
How can people connect with you or learn more about Balance Grille Indoor Farm?
By visiting balancegrille.com, sending us a DM on social media @balancefarms or email!
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