Better Than Organic
Vision Greens: The New Gold Standard
Consumer Research shows Greens grown locally and without the use of pesticides and GMOs, represent Gold Standard Produce. Why? Because eating locally grown clean food is simply better for you.
And, while many people believe Organic produce represents the Gold
Standard, Scientific Research shows hydroponically grown greens, grown in water, like Vision Greens produce is, represents the real Gold Standard of Produce and deemed better than Organic Greens.
Locally Grown
Vision Greens are locally grown and travel less than 100km from farm to shelf. They are delivered as soon as they are harvested and packed, to stay fresher longer.
70% of all Organic Greens available are shipped from California by truck and take 10 days on average, to get to market. This reduces the quality, freshness, and shelf life of Greens since they begin to decay immediately upon harvest.
Pesticide Free
Vision Greens are grown without use of any pesticides in a controlled clean environment.
Organic Greens are sprayed in the field with biopesticides, which are still considered toxic.
Why Not Organic
To be identified and certified Organic in Canada, produce must be organically farmed in soil. And while organic farming does promote soil fertility and biodiversity, Organic is an exclusionary definition that ignores the significant and sustainable impact of Vision Greens modern-day farming processes that do not use soil.
The truth is that vertical farming, specifically the method practiced by Vision Greens, actually yields cleaner better tasting produce because it’s not grown in soil. We also use no pesticides since there is no exposure to contaminants in our growing process like those found in manured soil.
Better Greens
Vision Greens are grown in a controlled environment, optimized for light, temperature, carbon dioxide, irrigation, and nutrition, allowing for the maximum absorption of phytonutrients in greens and better taste.
Organic Greens are field grown and exposed to fertilizers and soil contaminants such as herbicides and pathogens that deplete the overall quality and taste of produce.
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