SPRINGWORKS FARM - Key Persons
Job Titles:
- Director of Business Development
We first met Emily during her undergraduate years at Mount Holyoke College. After founding her own environmental education nonprofit, called Cultivating Action, she reached out to us for help procuring small aquaponic systems and distributing them to schools as a way to teach STEM skills. She continued this work as an Albert Schweitzer Fellow at Vermont Law School where she completed her J.D. and earned a Master's degree in Environmental Law and Policy. Emily was even part of a Dartmouth College research project focused exploring whether protein-rich microalgae could be a sustainable substitute for fishmeal in diets of Nile tilapia. Today, Emily puts her diverse training and experience to work helping us develop and launch new business units, while advancing our current goals and ensuring we comply with outside regulatory requirements.
As soon as he was old enough to use a shovel, Mav started working for his father's construction company. During his summer breaks from Endicott College, he ran the irrigation side of his dad's business where he gained valuable experience he applies every day at Springworks. As our Director of Operations, Mav is responsible for everything that goes on inside our greenhouses - from hiring and scheduling to ordering supplies and managing infrastructure projects. Prior to joining Springworks, Mav didn't eat salads of any kind but we're thrilled to report that we've converted him to the Green Side.
Job Titles:
- Sales, Service and Logistics Coordinator
Simply put, Michael makes sure we're keeping all of our promises to all of our customers. Whether it's a large supermarket chain placing an order by the truckload or a consumer who emails about how much she loves our lettuce, Michael is the man who responds. Prior to joining Springworks, Michael spent eight years as a corporate trainer for a footwear company. He enjoyed the work but I longed for a career where he could have a bigger impact at a smaller organization. Michael discovered his passion for local and sustainable food after he took a job at a local farm selling mushrooms at farmers markets. He joined our team two years ago and has been a valuable part of our organization ever since.
In addition to growing up with Trevor and sharing his passion for sustainability, Sierra holds a Bachelor's degree in Biotechnology as well as a Master's degree in Business Administration from Endicott College. In addition to directing the development of our packaging and all of our customer communications programs, Sierra is responsible for establishing and maintaining excellent relationships with all of our retail partners. If you're a produce buyer interested in learning more about our products, please email her at sierrak@springworks.com!
Born with an innate curiosity about how things work and raised with a deep respect for nature and the environment, Trevor founded Springworks during his Freshman year at Bowdoin College. As President, he splits his time between making sure our current greenhouses are operating at peak efficiency and planning for our future growth. Trevor wholeheartedly believes aquaponics is the most sustainable way to grow organic produce. When he's not analyzing our system or testing new varieties of leafy greens, you'll find Trevor enjoying the Maine outdoors all year-round.
Trevor instantly fell in love with the idea of replacing outdoor fields with indoor greenhouses where water circulates continuously within a closed loop system that grows fish as well as plants. Just before the beginning of his freshman year of high school, Trevor took some of the money he earned over the summer and bought a 20-gallon fish tank, a pump, some fluorescent lights, five goldfish and a package of lettuce seeds. Trevor's first crop was a stringy disappointment. Undaunted, he learned from his mistakes, made some adjustments and kept on trying. Over the next three years, his aquaponic system evolved into a 300 square foot greenhouse and Trevor was producing enough fresh produce to feed his family year-round and supply a local restaurant. During his undergraduate studies at Bowdoin College, Trevor was thrilled to discover Maine's natural beauty and incredible outdoor recreation opportunities. He was also impressed by Maine's long history of supporting local food producers as well as the thriving farm to table restaurant scene. Trevor began exploring towns where he could apply everything he'd learned about aquaponics, business and sustainability and eventually found a 168-acre parcel of land available in for sale in nearby Lisbon. With Boston just over two hours away, the huge New England market within easy access and lots of hard-working people to recruit in the surrounding area, Trevor realized Lisbon was the perfect place to build a commercial-size aquaponic greenhouse. And Springworks was born.