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Future Foods Farms, located on 25 acres in Brea, California, produces all organically grown products in our 2,000-4,000 square-feet greenhouses and is one of the largest aquaponic farms in the state. This crop of fresh, healthy foods are showcased at Chef Adam Navidi’s catered events, his Oceans & Earth Pop-Up Restaurant Concept, the community Future Foods Farms CSA or at one of the local farmers’ markets. Several restaurants and health food markets will be offering the exclusive line soon. By purchasing your fresh foods from Future Foods Farms, you will be contributing to the Growing Green movement in America by helping your local community reduce their carbon footprint. All of the products are grown locally, without harmful chemicals, pesticides, or synthetic nutrients, and use considerably less water and power than hydroponic and conventional farming.

 

The Future Is Now

Our Genealogy

Future Foods Farms was created by Award-Winning Chef, Food Writer, Organic Advocate, and Urban Gardener innovator Adam Navidi, a pioneer of the sustainable restaurant community. The National Restaurant Association broke the story back in early 2010, “Chef Adam Navidi is the first innovative chef to use the sustainable growing method known as ‘aquaponics’ in his restaurant and catering company worldwide, and is a leader in the sustainable movement”.


At a young age Chef Adam discovered that growing foods organically and without soil was as simple as placing a tooth-picked seed into a cup of water. Adam’s father believed that anything amazing he ate was worth planting and watering daily. With deep roots planted by his father’s love for everything organic and home grown, an uncle who farmed avocados in Escondido; when he wasn’t doing aquaculture research for the state of California, Chef Adam discovered his green thumb had not fallen far from the family tree. By age 15, Adam was growing plants and trees from seeds. Looking to grow his new plant business through the winter months Adam started experimenting with hydroponic systems and indoor gardening. In 1998 when Adam visited Napa Valley and toured the Culinary Institute of America’s garden with Jean Louis Palladin, his interest in growing foods was solidified. It was during this visit that an important life message was planted in his brain. Chef Palladin insisted that a great chef must know where his food. [READ MORE]

Organic Farms

Future Foods Farms was built from reclaimed items found in Chef Adams kitchen, the nursery and where ever else they could be found. Four different grow systems made out of recycled items have been built in hoop houses 2-3’ above leased oil land that cannot be used for conventional farming due to soil content. The Future Foods Farms system does not rely on heavy machinery to turn the soil and burn fossil fuels. It is a state-of-the-art permaculturely designed greenhouse which uses no fuel to heat or cool. Our non-recirculating greenhouses support California’s water conservation using less than one gallon of water to produce one head of lettuce in 28-30 days. (Conversely, conventional (soil grown) farming can use from 10 -15 gallons of water to grow one head of lettuce taking 38-45 days and recirculating hydroponic systems can use 4-5 gallons of water per head of lettuce.) Our 20,000 square-feet recirculating aquaponic greenhouse uses 70 watts of power as a result of one pump filling eight beds independently (which has never been done in aquaponics, to our knowledge). From our specialized settling tank and custom-designed fill pump float housing, to the multiple bed gravity flow return system that requires no energy to operate, Future Foods Farms is the cutting edge science to sustainably grown produce.

Our Grow Team

Our team is 50% chefs, cooks, managers and gardeners and 50% organic Tilapia fish. We grow and provide nothing but fresh, natural, and environmentally friendly organic produce and organically grown hormone-free fish. We believe the future is now, and that everything in life will flow better when everyone and everything is connected on the farm and on earth. Our service team has a deep appreciation for our menu items because they’ve grown them by hand and understand the work it takes to nurture these products to fruition. It is our goal to compile data for the future farmers and sustainable restaurants of tomorrow. We hope to lead the largest Industry in America (hospitality) toward a better future for generations to come while changing the face of agriculture in America.

The Grow System

Fresh, Organic, Sustainable, and Living are the rules that define our farm grown products. Our trademarked Living Salad, Greens, Vegetables, Fruits, and Herbs are grown from organic seeds here on our farm. Most of our produce is sent to market with roots attached and still living, allowing for a fresher product and a longer shelf life. We procure the finest organic medium made from fallen tree bark for our seedling beds, and allow the beneficial bacteria within to feed our healthy roots. For our bio-filtering grow beds, we’ve chosen to use a local, natural lightweight Shale for water filtration (instead of inorganic mined clay hydro ton from other parts of the world). Future Foods Farms Patent Pending Non-Recirculating Styro-Grow boxes were invented to recycle insulated shipping/packing containers normally discarded into landfills or oceans. The plastic stands within our hoop houses were made from old nursery pots destined for the dump and our patent pending and trademarked “Living Salad Bars” repurpose old salad bars that other catering companies have no use for. Our planting cones are made from old plastic nursery pots! Several types of water lettuce and duckweed provide a nutritious meal to our fin- friendly team of approximately 1,000, as well as worms from our vermi-composting... [READ MORE]

Copyright Future Foods Farms. All Rights Reserved.

There’s A Limit To The Fish In The Sea

Ocean fish are wildlife—the last creatures that we hunt on a large scale. And while the sheer size of the oceans is awesome, there are many signs that we have found their limits. Despite our best efforts, the global catch of wild fish leveled off over 20 years ago and 70 percent of the world's fisheries are being harvested at capacity or are in decline. Statistics substantiate the need for our sustainable farm concept which we firmly believe will help save our planet.


  1. National Geographic reports that 75% of the world’s fish are endangered and on a downward spiral to extinction.


  2. Scientists estimate that we have removed as much as 90 percent of the large predatory fish such as shark, swordfish and cod from the world's oceans... [READ MORE]

Farm Tours, Tastings & Classes

The Farm to Table concept concept has never been more real than at Future Foods Farms as we create a truly unique dining experience.


Farm founder/creator Chef Adam Navidi invites you to an organic self-sustaining circle of life tasting.. [READ MORE]

Are Your Ready For A Food Revolution

It seems appropriate that we start our journey together by answering the question: What is aquaponics?


At its most basic level, aquaponics is the marriage of aquaculture (raising fish) and hydroponics (growing plants in water without soil) together in one integrated system. The fish waste provides organic food for the growing plants and the plants naturally filter the water in which the fish live.


The third and fourth critical, yet invisible actors in the play are the beneficial bacteria and composting red worms. Think of them as the conversion team. The beneficial bacteria exist on every moist surface of the aquaponic system. They convert the ammonia from the fish waste that is toxic to the fish and useless to the plants, first into nitrites and then into nitrates. The nitrates are relatively harmless to the fish and most importantly, they are the foundation of great plant food. At the same time, the worms convert the solid waste and decaying plant matter in your aquaponic system into vermi-compost which supplies the remaining micronutrients...[READ MORE]

The Crop

Organic Lettuces: Bibb, (Red & Green), Butter, (Red & Green), Romaine, (Red & Green), Oakleaf, (Red & Green), Summer Crisp, Red Lolla, Magenta, Concept, Red Cherokee, Chiogga, Escarole, Radicchio, Sorrel, Watercress, Micro Greens


Organic Tomatoes: Future Foods Farms Hybrid San Marzano, Cherry Varieties, Heirloom Varieties


Organic Herbs: Anise, Hysop, Arat, Arugula, Basil (Cinnamon, Thai, Genovese, Opal, Sweet) Calendula, Cilantro, Chives, Culantro, Cutting Celery, Cumin, Chervil, Dill, Epazote, Garlic Chives, Parsley, Papalo, Lemongrass, Lovage, Marjoram, Marigold, Mint, Savory, Saltwort, Shiso, Stinging Nettles, Stevia, Thyme, Zaatar, Micro Greens


Organic Veggies: Baby Zucchini, Baby Squash, Yellow Cucumber, Baby Eggplant, French Yellow/Green Beans, Rainbow Chard, Swiss Chard, Bok Choy, Peas


Organic Peppers/Chilies: Bell, Jalapeno, Pepperoncini, Serrano, Thai, Anaheim, Cayenne, Lipstick, Red Rocket


Edible Flowers: Nasturtiums


Still to come…fresh farm raised Tilapia

Our Support Team

We have several amazing scientists who consult at our aquaponic garden along with several college professors and interns who maintain and study the garden on a daily basis. Aquaponics is still in its infancy and on the threshold of going public and creating huge buzz. Every one of our team members understands their part of our mission and the work involved makes them pioneers in the green industry. They are also making our project a success and sharing the wealth of information with others. Future Foods Farms offers our county huge economic development opportunity and educational curriculum for all levels. Biology, chemistry, aquaculture, agriculture, the culinary industry, the fishing Industry; many students as well as consumers can benefit from the lessons learned at Future Foods Farms. We’re thankful for the support from governors, senators, congressional representative, mayors, city planners, land owners, the USDA as well as many green organizations. Every day Chef Adam fields phone inquiries from different scientists, the media and others interested in aquaponics and looking to better comprehend and share the exciting possibilities.


“As a society, we can create a sea of change by using sustainable aquaculture that limits habitat damage, prevents the spread of disease and non-native species; and minimizes the use of wild fish as feed” Monterey Bay Aquarium, 2010.

Mission Statement

  1. It is our mission to create a sustainable farm concept that will change both agriculture and the restaurant industry forever and provide our customers with the ultimate food experience.

  2. The creeds we live by are: The Future is now. Be good humans. Sustaining the planet one plate at a time. Foods for Tomorrow.

  3. We are and will continue to be leaders not only in our profession, but in our community, serving and sustaining our community.

  4. We will serve quality cuisine for the quality of life and leave a sustainable experience with sustainable foods.

  5. We are proud to support sustainable agriculture and sustainable organizations as well as local farms and businesses.

  6. Some experts believe Jesus fed the multitude with Saint Peter’s (Tilapia) fish. We will be “fishers of men” and help nourish and strengthen our community by planting seeds of change, creating economic development, sharing our knowledge with all student levels, as well as supporting local charitable organizations.

How To Reach Us

Contact Us Directly


(714) 448-4614 - Adam Navidi

(714) 315-1642 - Barbie Wheatley

About
Chef Adam Navidi

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