GoodLeaf Farms in Guelph is answering the growing demand for fresh, local produce with their year-round supply of microgreens and baby greens, now available in grocery stores across the region. By utilizing innovative vertical farming techniques, GoodLeaf is able to grow their crops sustainably—using less water and no pesticides.
CEO Andy O’Brien emphasized that the need for locally grown food has never been greater. While he’s uncertain whether the recent surge in sales will continue long-term, he firmly believes Canadians must work toward greater self-sufficiency.
“Canada has faced food security challenges for a long time,” O’Brien said. “We import about 90 per cent of our produce from Mexico, Arizona, or California, which not only takes time but also affects quality and supply consistency.”
He explained that seasonal gaps often leave Canadians without certain fresh produce. Indoor farming, he said, offers a powerful solution to this problem by ensuring a steady, reliable supply of high-quality greens throughout the year.
At GoodLeaf’s Guelph facility, the vertical farming process is highly automated and controlled. Tall stacks of growing benches are carefully monitored to provide ideal conditions for the plants.
“We create a perfect growing environment,” O’Brien explained. “We eliminate the challenges of weather and seasonal changes by controlling the air, water, and light to replicate the plant’s optimal conditions—essentially mimicking a perfect 24-hour day.”
Thanks to these controlled environments, GoodLeaf can harvest fresh greens all year round—a capability that has become even more crucial during recent months.
“In the last couple of months, our sales have literally doubled,” O’Brien shared. “I’ve never been prouder to be Canadian.”
The success of the Guelph operation has already led to the development of two additional farms, allowing GoodLeaf to supply Canadians coast-to-coast. O’Brien said the community and corporate support for locally grown food has been inspiring, but it comes with high expectations.
“Being local isn’t enough—the quality must be exceptional,” he said. “We feel a lot of pressure to consistently deliver sustainable, high-quality greens 365 days a year. A lot of eyes are on us.”
Drawing on his 30 years of experience in the food industry, O’Brien knows that while customers appreciate local and eco-friendly options, it’s the consistent quality that keeps them coming back.
