A conversation with his 12-year-old son shifted the perspective of Mark Kleinschmidt, the CEO of Healthy Harvest Food Bank, five years ago. The question was, “What aspect of my job can ignite your interest without imposing my responsibilities on you?” His son’s answer was a hands-on, real-world learning experience where they knew their involvement mattered.

Fast forward five years, Kleinschmidt turned that insightful conversation into action, propelling Healthy Harvest into adopting a full-fledged aquaponics system. An innovation serving six counties across Virginia, aquaponics cultivates crops by nourishing their roots with nutrient-rich water from farm-reared fish, forming a symbiotic cycle within a single, comprehensive system.

Mark Kleinschmidt labels the concept initially perceived as “eccentric” astonishingly favorable for today’s organization. Healthy Harvest Fresh, a soon-to-launch 15,000-square-foot aquaponics facility, will promise year-round fresh produce and practical education for local students, revolutionizing their established approach to food banking. The facility features a 2,000 sq ft classroom-cum-research lab that will put education before production, preparing students to manage cultivation cycles, from sowing to reaping.

Despite exorbitant startup costs exceeding the original $2 million by $1.6 million due to the complexity of the project and subsequent learning curve post-COVID, Kleinschmidt is unperturbed. He emphasized the initial challenge of adopting a centralized control panel for operation rather than traditional mechanical switches, attributing the learning gap to the distinctiveness of the aquaponics system.

In addition to setup expenses, the facility, which will initially employ two full-time staff, forecasts ongoing expenditures, primarily electricity. Kleinschmidt estimates a potential annual electric bill of around $24,000, hoping solar panels will cut it to $12,000.

When it comes to water usage, the aquaponics system exhibits remarkable efficiency. Unlike hydroponic systems, where water is eventually lost, the water in an aquaponics system perpetually cycles between fish and plants, resulting in minimal wastage.

Kleinschmidt reveals formidable plans for the facility. Beginning cultivation with the “easy” tilapia, Healthy Harvest aims to progressively switch to the more prestigious trout. To cater to different tastes, an assortment of crops, including lettuce, cucumbers, tomatoes, and microgreens, are also in the pipeline.

Healthy Harvest Fresh stands on the precipice of operations after over five years of careful planning and building. Despite the anxiety tied to maintaining a harmonious ecological balance and concerns over potential setbacks, the launch is proceeding as scheduled, with tanks preparing to welcome fish by September 25th.

Kleinschmidt projects robust annual output from the facility, oscillating around 6,000 pounds of fish and 120,000 pounds of veggies. Plans to distribute to food pantries, supply to school salad bars, and orchestrate small retail sales are under consideration to attract potential donors.

Reflecting on the venture, Kleinschmidt affirms the worth of it all despite the cost overrun and launch stress. Serving the rural area allows children to experience something unique which they may not encounter in their lifetime. Simultaneously, providing year-round fresh produce radically alters their course of assistance to clients.

He believes the facility’s mission revolves around three pillars – education, constant fresh produce, and fostering dreams. The aquaponics approach, away from the typical “Here’s food, we’re done” concept, metamorphoses the purpose of a food bank, making Healthy Harvest a standout.