September 27, 2022 • 13 mins
In this episode of "Let's Talk Farm to Fork", we're joined by Guillermo Molano from TerraceLab, who we will be talking to about how their urban farming practices are working towards reducing the amount of annual food loss within the fresh produce industry.
https://www.theterracelab.com/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Voiceover (00:02):
Welcome to"Let's Talk Farm to Fork," the PostHarvest
podcast that interviews people,making an impact in the fresh
produce sector.
We'll take a deep dive into whatthey do and find out how they're
helping to reduce the amount offood lost or wasted along the
farm to fork journey.
But before we get started, didyou know that according to the
(00:23):
UN's food and agricultureorganisation, around 45% of the
world's fruits and vegetables goto waste each year?
If you would like to learn moreabout how you can practically
play your part in maximisingfruit and vegetable supplies,
whether you're a part of theindustry or simply a consumer
visit PostHarvest.Com and tryout their free online course
(00:45):
library today.
Now time for your host MitchellDenton.
Mitchell Denton (00:50):
Hi there, and welcome to"Let's Talk Farm to
Fork," the PostHarvest podcastthat interviews people of
interest across the food supplychain.
Today on our show, I'm joined byGuillermo Molano from
TerraceLab, who I'll be talkingto about how their urban farming
practices are working towardsreducing the amount of annual
food loss within the freshproduce industry.
So with no further delays, let'sget started.
(01:14):
Well, thanks for joining me onthe podcast Guillermo, how are
you?
Guillermo Molano (01:18):
Oh, very good.
Very good Mitch.
Thank you for having me.
And, uh, and, for your time, howare you tonight?
Mitchell Denton (01:23):
I'm good, thanks for joining me.
Before we get into it.
I just wanted to give you theopportunity to tell us a little
bit about yourself and what youdo, and maybe a fun fact about
yourself.
Guillermo Molano (01:34):
Absolutely, yeah.
Uh, my name's Guillermo Molano.
I'm originally from Puerto Rico,where I become an electrical
engineer.
After that, I spent 10 years inWashington, DC working for the
fairer government over there aselectrical engineer.
Until around probably three orfour years, where I decide to
(01:55):
change path dramatically.
Mitchell Denton (01:57):
Yeah.
Guillermo Molano (01:58):
And then two years ago where I, I, formally
decided to make this official.
Until first doing an MBA anddoing everything there that
helped me to make the change tostart this, this venture.
Um, as a fun fact, I'm a hugesport fan.
I think I can watch any type ofsports if there is enough time
(02:18):
for it.
But my, my sport is basketball.
Uh, I play, yeah.
I play division two at college,where I was the team captain
over there.
And that's definitely the sportI love.
Mitchell Denton (02:32):
Oh, that's great.
I'm a bit of a basketball playermyself.
I'm six foot three, so, I wasalways playing defense under the
ring.
I was very much just a, a longdefensive post under the, under
the ring the whole time.
On that note, let's talk farm tofork.
So, would you mind telling us alittle more about how your
farming as a service" operationworks?
Guillermo Molano (02:54):
Yes.
We are trying to join the effortof creating like a, a farming as
a service in a way that bringingthe urban farming as urban as
possible.
Today, we know that urbanfarming, it's advanced a lot,
but still most of the operationis still in the suburban areas
(03:17):
of the main cities.
And what we are looking is tomake it as urban as can be.
And, and, and how we arevisualising that is, taking
advantage of the emptycommercial areas that we have
today.
In one hand, those areas thatafter COVID, have become without
(03:38):
use, if we, if we can put itthat way and they're looking for
uh, another way of, living orit's, already in use, but still
space that is unused.
And at the end of the day, weare leveraging the real estate
in the cities in order toachieve the goal.
Yeah.
Mitchell Denton (03:56):
Yeah, okay.
So then what would you sayseparates your urban farming
system from your competitors?
Guillermo Molano (04:04):
Today, what we are offering is a 24/7
experience.
Where it will begin in, in thework environment, uh, where most
of the people spend most of theday.
At least one third of the day,people spend it in, in a, in an
office, on a work environment,if they are not working from
(04:25):
home.
Mitchell Denton (04:26):
Yep.
Guillermo Molano (04:26):
And, and, and what we are saying, but that is
not enough.
People are more virtual and aremore connected than ever.
And what we want to give is notjust the opportunity to have as
fresh as possible at work, butalso when you go home in a
virtual way, you can continue bepart of the experience, where
(04:47):
you could spend the rest of theday.
Mitchell Denton (04:49):
So then, what's the most immediate challenge
you're working on at TerraceLabright now?
And how are you looking toovercome it?
Guillermo Molano (04:57):
Right now the, the tech itself, um, in, in
terms of, there is not a lot ofexperience in the sector to
bring this type of models orthis type of technology to a
work environment uh, where it'sdifficult to make a controlled
environment, as the mosttraditional urban farms operate.
(05:17):
They all operate like a, like a,like a lab is a very, very
sophisticated lab.
Making this tech, not justviable, but also like affordable
setups that what we want to,what want to make is a more
affordable in that way.
But at the same time, tech, it'sa challenge because it's still
(05:38):
expensive in order to, to makeit disposable.
And there's two aspects of thetech here.
It's like the farming, what isthe best technique to make the
most product possible.
And also, what is the most userfriendly application, if you
wanna call it that in that way,that the people can feel
connected to the entire, to theentire process.
Mitchell Denton (06:00):
Yeah.
Okay.
So then, what's the biggestrevelation you've uncovered
while removing the mileagebetween farm to fork for
customers?
Guillermo Molano (06:10):
I would personally, it definitely has
been the quality of the produce.
Mitchell Denton (06:14):
Hmm.
Guillermo Molano (06:14):
It's something incredible.
Uh, when I start getting myhands in this, like the
difference in quality issomething that is difficult to
put it in words.
Mitchell Denton (06:24):
Mm-hmm
Guillermo Molano (06:25):
It's not until you taste it and you try it that
you say,"Oh wow, this is adifference here." And, it's
difficult to describe it,because at the end of the day,
we're talking about producethat, not that difficult to find
in the grocery stores, but thequality definitely.
I have never imagined that thebiggest difference between
(06:47):
having produced it at the momentin a, in, in vertical farm.
Yeah.
Mitchell Denton (06:51):
No.
Definitely.
Definitely.
So then from where you stand,what would you identify as being
one of the biggest pain pointsin the food industry and urban
farming?
Guillermo Molano (07:00):
I would say at this point, is the collaboration
between the community.
We have knowledge that whenplayers go over certain level,
that collaboration I, that chairof, of knowledge stop.
We understand that we all haveour secret sauce or what make us
(07:21):
different.
But we believe that at the endof the day, it's not a new
technology, but it's a prettynew sector, um, that have grown
because in the beginning it wasvery collaborative.
And we have seen that thiscollaboration has reduced.
And we have seen a lot ofarticles that are talking about
this, that it's been a, achallenge for a lot of people
(07:46):
interested in this area.
In order to progress, it's likedifficult at some point to find
information because in additionto that, there is not a lot of
expertise around there.
And you can just go, let's saythat I go to a school or college
or to talk with a professor oran expert.
This is not that easy toidentify that at the, at the end
(08:08):
of the day, when you don't havethat available, and those are
spending most of their, theirtime in this don't share, then,
then become a problem, yep.
Mitchell Denton (08:18):
Mm, definitely.
So then has the COVID pandemicfor better or worse, had any
effect on your day to dayoperations?
Guillermo Molano (08:26):
Well, for us, we have seen the pandemic and
the quarantine as a opportunity,more than that's something that
have stop us or something likethat.
Because, actually the pandemicjoin us, myself and my two
partners.
Like, that's where we foundcommon grounds and I would say
(08:46):
that it provide us a unique timeto work together.
Mitchell Denton (08:51):
Mm.
Mm.
Okay.
So when it comes to food lossand sustainability, what's the
biggest area you're curiousabout and why?
Guillermo Molano (09:00):
Personally, it's how to make us a more
efficient society.
Like in terms of powerconsumption, what we eat that it
will give us all the nutrientsthat we need.
Mitchell Denton (09:13):
Yeah.
Guillermo Molano (09:13):
But no, not that much, that we are just
producing or growing just forthe fun of growing.
And for that reason, thosetechniques that help us produce
those products that people want.
Mitchell Denton (09:28):
Yeah.
Guillermo Molano (09:29):
But in a more efficient way, um, at the end of
the day, it's like, it's aconstantly education process for
us and for the customer.
It's a circle, where we all tryto, learn every day with the end
goal of how to make us a moreefficient, uh, community.
Mitchell Denton (09:49):
Continuing this thought.
Is there a particular group orinnovation within the industry
that you're excitedly keeping awatchful eye on?
Guillermo Molano (09:57):
Yeah.
Um, in terms of company, like, acorporation startup, uh, that
now is becoming a very importantone, InFarm.
Mitchell Denton (10:06):
Yep.
Guillermo Molano (10:06):
Based in Germany, they are, not just
becoming a, a player, but theyalso are developing great
technology.
In terms of making the entireidea of farm to the fork very
realistic to the people.
Uh, uh, and they're doing a lotof advance in the sector.
Mitchell Denton (10:25):
Mm.
Yeah.
What's one thing you wish youhad known when you first began
your journey on providing a truefarm to fork experience?
Guillermo Molano (10:33):
Ha.
Um, I would say the first thingthat I would love to know
before, um, is the bigchallenges of the hospitality
sector.
It's a very, very unique sector,fascinating sector, but it's a
very complex too.
And, and the common stance forus at the beginning was, okay,
(10:56):
this is perfect for therestaurants and the bars.
But, in the process, we noteit's not that, that easy.
And even more for countries likehere in Spain where it's, it's a
very strong sector, but it's avery traditional one at the same
time, that, they, they havetheir, the distributors and they
(11:17):
are loyal to them and, and theyhave an entire infrastructure
around sector that make verydifficult to penetrate.
And, and yeah, I think havingknew that before, I will say
that and the challenge of the,of the OPEX of operating an
urban farm.
Because that is the key at theend of the day, in our opinion.
(11:39):
As much we can reduce the OPEX.
I mean, this probably the samefor every single business, but
in terms of urban farming, asit's a very expensive one, that
it's been a specific challengingto reduce costs in order to
operate.
Mitchell Denton (11:55):
Yeah.
Yeah.
So as we come to a closedGuillermo, I just wanna ask,
what is the major point youreally want the listeners to
take away from this episode?
Guillermo Molano (12:07):
I think that change are always difficult to
assimilate.
But it is very necessary for allof us, always been open mind
with changes and, and we areconstantly in change and there
is new technology, new practice,and new ways to do everything.
(12:27):
But if we, if we are, if weaccept that change is going to
happen.
It's going to make in myopinion, our life easier.
Mitchell Denton (12:37):
Definitely.
Yeah, No, that's great.
Well, that's all for today'sepisode of"Let's Talk Farm to
Fork".
Thanks for listening, and thankyou Guillermo for joining me
today.
Guillermo Molano (12:45):
Thank you for your time.
It's been a pleasure.
Mitchell Denton (12:47):
For any listeners who would like to know
more about Guillermo andTerraceLab, check out the link
in the description of thisepisode.
Make sure to subscribe to thepodcast so that you never miss
an episode, and don't forget toleave a review and share with
your friends.
Until next time you've beenlistening to"Let's Talk Farm to
Fork," a PostHarvest podcast.
Voiceover (13:03):
We appreciate you joining us for this episode of
let's talk, farm to fork, besure to rate, review and
subscribe.
Also, if you would like to learnmore about how you can
practically play your part inmaximizing fruit and vegetable
supplies, whether you're asupplier, consumer, or anyone in
between the farm to forkjourney, visit PostHarvest.Com
(13:26):
and try out their free onlinecourse library today.
Welcome to"Let's Talk Farm to Fork," the PostHarvest
podcast that interviews people,making an impact in the fresh
produce sector.
We'll take a deep dive into whatthey do and find out how they're
helping to reduce the amount offood lost or wasted along the
farm to fork journey.
But before we get started, didyou know that according to the
(00:23):
UN's food and agricultureorganisation, around 45% of the
world's fruits and vegetables goto waste each year?
If you would like to learn moreabout how you can practically
play your part in maximisingfruit and vegetable supplies,
whether you're a part of theindustry or simply a consumer
visit PostHarvest.Com and tryout their free online course
(00:45):
library today.
Now time for your host MitchellDenton.
Mitchell Denton (00:50):
Hi there, and welcome to"Let's Talk Farm to
Fork," the PostHarvest podcastthat interviews people of
interest across the food supplychain.
Today on our show, I'm joined byGuillermo Molano from
TerraceLab, who I'll be talkingto about how their urban farming
practices are working towardsreducing the amount of annual
food loss within the freshproduce industry.
So with no further delays, let'sget started.
(01:14):
Well, thanks for joining me onthe podcast Guillermo, how are
you?
Guillermo Molano (01:18):
Oh, very good.
Very good Mitch.
Thank you for having me.
And, uh, and, for your time, howare you tonight?
Mitchell Denton (01:23):
I'm good, thanks for joining me.
Before we get into it.
I just wanted to give you theopportunity to tell us a little
bit about yourself and what youdo, and maybe a fun fact about
yourself.
Guillermo Molano (01:34):
Absolutely, yeah.
Uh, my name's Guillermo Molano.
I'm originally from Puerto Rico,where I become an electrical
engineer.
After that, I spent 10 years inWashington, DC working for the
fairer government over there aselectrical engineer.
Until around probably three orfour years, where I decide to
(01:55):
change path dramatically.
Mitchell Denton (01:57):
Yeah.
Guillermo Molano (01:58):
And then two years ago where I, I, formally
decided to make this official.
Until first doing an MBA anddoing everything there that
helped me to make the change tostart this, this venture.
Um, as a fun fact, I'm a hugesport fan.
I think I can watch any type ofsports if there is enough time
(02:18):
for it.
But my, my sport is basketball.
Uh, I play, yeah.
I play division two at college,where I was the team captain
over there.
And that's definitely the sportI love.
Mitchell Denton (02:32):
Oh, that's great.
I'm a bit of a basketball playermyself.
I'm six foot three, so, I wasalways playing defense under the
ring.
I was very much just a, a longdefensive post under the, under
the ring the whole time.
On that note, let's talk farm tofork.
So, would you mind telling us alittle more about how your
farming as a service" operationworks?
Guillermo Molano (02:54):
Yes.
We are trying to join the effortof creating like a, a farming as
a service in a way that bringingthe urban farming as urban as
possible.
Today, we know that urbanfarming, it's advanced a lot,
but still most of the operationis still in the suburban areas
(03:17):
of the main cities.
And what we are looking is tomake it as urban as can be.
And, and, and how we arevisualising that is, taking
advantage of the emptycommercial areas that we have
today.
In one hand, those areas thatafter COVID, have become without
(03:38):
use, if we, if we can put itthat way and they're looking for
uh, another way of, living orit's, already in use, but still
space that is unused.
And at the end of the day, weare leveraging the real estate
in the cities in order toachieve the goal.
Yeah.
Mitchell Denton (03:56):
Yeah, okay.
So then what would you sayseparates your urban farming
system from your competitors?
Guillermo Molano (04:04):
Today, what we are offering is a 24/7
experience.
Where it will begin in, in thework environment, uh, where most
of the people spend most of theday.
At least one third of the day,people spend it in, in a, in an
office, on a work environment,if they are not working from
(04:25):
home.
Mitchell Denton (04:26):
Yep.
Guillermo Molano (04:26):
And, and, and what we are saying, but that is
not enough.
People are more virtual and aremore connected than ever.
And what we want to give is notjust the opportunity to have as
fresh as possible at work, butalso when you go home in a
virtual way, you can continue bepart of the experience, where
(04:47):
you could spend the rest of theday.
Mitchell Denton (04:49):
So then, what's the most immediate challenge
you're working on at TerraceLabright now?
And how are you looking toovercome it?
Guillermo Molano (04:57):
Right now the, the tech itself, um, in, in
terms of, there is not a lot ofexperience in the sector to
bring this type of models orthis type of technology to a
work environment uh, where it'sdifficult to make a controlled
environment, as the mosttraditional urban farms operate.
(05:17):
They all operate like a, like a,like a lab is a very, very
sophisticated lab.
Making this tech, not justviable, but also like affordable
setups that what we want to,what want to make is a more
affordable in that way.
But at the same time, tech, it'sa challenge because it's still
(05:38):
expensive in order to, to makeit disposable.
And there's two aspects of thetech here.
It's like the farming, what isthe best technique to make the
most product possible.
And also, what is the most userfriendly application, if you
wanna call it that in that way,that the people can feel
connected to the entire, to theentire process.
Mitchell Denton (06:00):
Yeah.
Okay.
So then, what's the biggestrevelation you've uncovered
while removing the mileagebetween farm to fork for
customers?
Guillermo Molano (06:10):
I would personally, it definitely has
been the quality of the produce.
Mitchell Denton (06:14):
Hmm.
Guillermo Molano (06:14):
It's something incredible.
Uh, when I start getting myhands in this, like the
difference in quality issomething that is difficult to
put it in words.
Mitchell Denton (06:24):
Mm-hmm
Guillermo Molano (06:25):
It's not until you taste it and you try it that
you say,"Oh wow, this is adifference here." And, it's
difficult to describe it,because at the end of the day,
we're talking about producethat, not that difficult to find
in the grocery stores, but thequality definitely.
I have never imagined that thebiggest difference between
(06:47):
having produced it at the momentin a, in, in vertical farm.
Yeah.
Mitchell Denton (06:51):
No.
Definitely.
Definitely.
So then from where you stand,what would you identify as being
one of the biggest pain pointsin the food industry and urban
farming?
Guillermo Molano (07:00):
I would say at this point, is the collaboration
between the community.
We have knowledge that whenplayers go over certain level,
that collaboration I, that chairof, of knowledge stop.
We understand that we all haveour secret sauce or what make us
(07:21):
different.
But we believe that at the endof the day, it's not a new
technology, but it's a prettynew sector, um, that have grown
because in the beginning it wasvery collaborative.
And we have seen that thiscollaboration has reduced.
And we have seen a lot ofarticles that are talking about
this, that it's been a, achallenge for a lot of people
(07:46):
interested in this area.
In order to progress, it's likedifficult at some point to find
information because in additionto that, there is not a lot of
expertise around there.
And you can just go, let's saythat I go to a school or college
or to talk with a professor oran expert.
This is not that easy toidentify that at the, at the end
(08:08):
of the day, when you don't havethat available, and those are
spending most of their, theirtime in this don't share, then,
then become a problem, yep.
Mitchell Denton (08:18):
Mm, definitely.
So then has the COVID pandemicfor better or worse, had any
effect on your day to dayoperations?
Guillermo Molano (08:26):
Well, for us, we have seen the pandemic and
the quarantine as a opportunity,more than that's something that
have stop us or something likethat.
Because, actually the pandemicjoin us, myself and my two
partners.
Like, that's where we foundcommon grounds and I would say
(08:46):
that it provide us a unique timeto work together.
Mitchell Denton (08:51):
Mm.
Mm.
Okay.
So when it comes to food lossand sustainability, what's the
biggest area you're curiousabout and why?
Guillermo Molano (09:00):
Personally, it's how to make us a more
efficient society.
Like in terms of powerconsumption, what we eat that it
will give us all the nutrientsthat we need.
Mitchell Denton (09:13):
Yeah.
Guillermo Molano (09:13):
But no, not that much, that we are just
producing or growing just forthe fun of growing.
And for that reason, thosetechniques that help us produce
those products that people want.
Mitchell Denton (09:28):
Yeah.
Guillermo Molano (09:29):
But in a more efficient way, um, at the end of
the day, it's like, it's aconstantly education process for
us and for the customer.
It's a circle, where we all tryto, learn every day with the end
goal of how to make us a moreefficient, uh, community.
Mitchell Denton (09:49):
Continuing this thought.
Is there a particular group orinnovation within the industry
that you're excitedly keeping awatchful eye on?
Guillermo Molano (09:57):
Yeah.
Um, in terms of company, like, acorporation startup, uh, that
now is becoming a very importantone, InFarm.
Mitchell Denton (10:06):
Yep.
Guillermo Molano (10:06):
Based in Germany, they are, not just
becoming a, a player, but theyalso are developing great
technology.
In terms of making the entireidea of farm to the fork very
realistic to the people.
Uh, uh, and they're doing a lotof advance in the sector.
Mitchell Denton (10:25):
Mm.
Yeah.
What's one thing you wish youhad known when you first began
your journey on providing a truefarm to fork experience?
Guillermo Molano (10:33):
Ha.
Um, I would say the first thingthat I would love to know
before, um, is the bigchallenges of the hospitality
sector.
It's a very, very unique sector,fascinating sector, but it's a
very complex too.
And, and the common stance forus at the beginning was, okay,
(10:56):
this is perfect for therestaurants and the bars.
But, in the process, we noteit's not that, that easy.
And even more for countries likehere in Spain where it's, it's a
very strong sector, but it's avery traditional one at the same
time, that, they, they havetheir, the distributors and they
(11:17):
are loyal to them and, and theyhave an entire infrastructure
around sector that make verydifficult to penetrate.
And, and yeah, I think havingknew that before, I will say
that and the challenge of the,of the OPEX of operating an
urban farm.
Because that is the key at theend of the day, in our opinion.
(11:39):
As much we can reduce the OPEX.
I mean, this probably the samefor every single business, but
in terms of urban farming, asit's a very expensive one, that
it's been a specific challengingto reduce costs in order to
operate.
Mitchell Denton (11:55):
Yeah.
Yeah.
So as we come to a closedGuillermo, I just wanna ask,
what is the major point youreally want the listeners to
take away from this episode?
Guillermo Molano (12:07):
I think that change are always difficult to
assimilate.
But it is very necessary for allof us, always been open mind
with changes and, and we areconstantly in change and there
is new technology, new practice,and new ways to do everything.
(12:27):
But if we, if we are, if weaccept that change is going to
happen.
It's going to make in myopinion, our life easier.
Mitchell Denton (12:37):
Definitely.
Yeah, No, that's great.
Well, that's all for today'sepisode of"Let's Talk Farm to
Fork".
Thanks for listening, and thankyou Guillermo for joining me
today.
Guillermo Molano (12:45):
Thank you for your time.
It's been a pleasure.
Mitchell Denton (12:47):
For any listeners who would like to know
more about Guillermo andTerraceLab, check out the link
in the description of thisepisode.
Make sure to subscribe to thepodcast so that you never miss
an episode, and don't forget toleave a review and share with
your friends.
Until next time you've beenlistening to"Let's Talk Farm to
Fork," a PostHarvest podcast.
Voiceover (13:03):
We appreciate you joining us for this episode of
let's talk, farm to fork, besure to rate, review and
subscribe.
Also, if you would like to learnmore about how you can
practically play your part inmaximizing fruit and vegetable
supplies, whether you're asupplier, consumer, or anyone in
between the farm to forkjourney, visit PostHarvest.Com
(13:26):
and try out their free onlinecourse library today.
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