The pitfalls and triumphs of running a business in an expanding "eat local" culture.
After completing a B.Sc. (Hons) in Plant Biology at Guelph as a President’s Scholar, Kevin worked in Alberta and England for a greenhouse and horticultural supply company before settling down on the family farm in Thunder Bay as the third generation owner in 2001. The 140 ha farm employs over 50 staff in the peak summer months to produce 10 ha of strawberries, 6 ha of sweet corn, 4 ha of pumpkins and a broad range of market garden vegetables and rotation crops. They have a small, but state-of-the-art greenhouse organically growing vegetable transplants, salad greens and other veggies for sale to the public. The production is managed sustainably with a focus on the best technology and ideas available to maximize biodiversity, soil health, and the long-term viability of the business. Belluz Farms markets roughly 70% of their product direct to the public on a farm, at farmers markets and through the online food hub they founded, Superior Seasons. The remaining product is sold wholesale to local grocers and distributors.