Infinite Harvest and Vertical Farming

Infinite Harvest is an Indoor Hydroponic Vertical Farm

Infinite Harvest grows consistent and high-quality produce in our 5,400 square foot vertical farm in Lakewood, CO. Our goal is to meet the local populations’ desire for fresh produce – such as lettuces, arugula, kale, basils, herbs and micro-greens - that are available any time of year. Because of our integrated system we are able to control every aspect of our plants’ growing cycle, from water to nutrients to air to light, in order to grow the best quality produce that has the same great, consistent flavor, nutrition and quality in every harvest.

 

Infinite Harvest is Sustainable Agriculture

Vertical farming is the embodiment of sustainable farming practices. Infinite Harvest yields 60-percent greater harvests per acre while using 95-percent less water than traditional farms. Our integrated recycling, composting and regenerative systems minimizes waste while increasing energy and water efficiencies. All Infinite Harvest’s produce is pesticide-free, herbicide-free and we use non-GMO seeds. We are virtually an organic farm though Infinite Harvest grows its food with significantly less environmental impact.

Infinite Harvest is the Evolution in Agriculture

Tommy Romano designed Infinite Harvest based on his knowledge of space habitat design; he literally is an aerospace engineer. It is science propelling the future of agriculture. Vertical farms offer the opportunity to feed people who live where fresh food is difficult to grow by traditional farming methods. Infinite Harvest can produce fresh, nutritious food that isn’t always available: fresh basil in winter – okay; beautiful, peppery arugula in January – you bet. This is the opportunity of the vertical farm, this is the evolution of agriculture.

What is Vertical Farming

Vertical Farming is a system of growing food in vertically stacked rows and columns using Controlled Environment Agriculture technology to control light, humidity, temperature, gases, nutrients and fertigation. They have less environmental impact and require less energy and water than traditional farms, yet they can grow substantially more food over less acreage, they can operate year-round and these farms can be located anywhere: urban, rural or suburban

Benefits of Vertical Farming

With vertical farming any type of food that can be grown can be grown at any time of the year. Produce unavailable for large periods of the year, or in large areas of the world, can be grown and supplied all year long. This means food can be grown anywhere to feed people in need and service the needs of consumers. These facilities use less water (90-percent less) than traditional farms and most recycle their water – Infinite Harvest does. They use considerably less energy as well. The control over the growing process from water to light to nutrients means the quality and consistency of our products are the same in January as they are in July.

Biographies

Tommy Romano: Founder/CEO

Our system is not science fiction, but it was designed for space. Founder and CEO Tommy Romano earned a B.S. in Aerospace Engineering from San Jose State University, and a M.S. in Aerospace Engineering, Space Life Support and Habitat Design from University of Colorado - Boulder. While in graduate school studying how to build food production habitats to support human life on other planets, Romano began wondering if such systems could work on Earth. In 2009, aided by the city of Golden, he began testing his theory in shipping containers. The success paved the way for Romano and Infinite Harvest to build a vertical farm in a former cross-fit gym just outside of Denver, Colorado. The first planting occurred on Christmas Eve in 2014. Romano says the objective of Infinite Harvest is, ”not to sell niche products, it’s to sell a commodity product that everyone needs.”

Nathan Lorne: Operations Manager

Nathan Lorne has spent much of his adult life working in the restaurant industry but enjoying great food has been a part of his entire life. After his childhood in Los Angeles Nathan moved to Denver in 1994 and began an illustrious career as a sommelier and general manager with some of Denver’s finest restaurants, including Opus and Trillium. During sabbaticals in his restaurant career, he worked for 10 years in financial management as well as corporate management. In 2015, Nathan accepted the sales manager position with Infinite Harvest, hired to develop and manage the sales program. Besides his incessant chanter about his beloved L.A. Dodgers, Nathan loves to talk and learn about food, a passion that goes back to his childhood when his mother taught him how to cook.

Board of Directors

  • Mr. Mark A. Smith, PE, Esq. - Chairman
  • Mr. John Ashburn, Jr - Director
  • Mr. Rodger Cree - Director
  • Mr. Tommy Romano - President/CEO