[alo ethos]

The alō ethos revolves around four concepts; to feed, to nourish, to sustain, to develop. This is the identity that connects alō farms, studios, and markets to a local community in need. Having these elements functioning together in one facility elevates opportunity for creating community through participation. Whether someone is interested in harvesting fresh produce, learning how to prepare a balanced meal, or wanting to incorporate wellness concepts and education into their everyday lives, there is an opportunity for everyone to participate in.

TO FEED - Supply the local community with access to fresh produce and a clean protein source, as well as cooking skills to maintain the nutritious value of the food.

TO NOURISH - Provide nutritiously valuable foods, and provide educational opportunities to grow wellness knowledge in the local community.

Freshness = Nutrition

TO SUSTAIN - Establish a resilient system where the facility and its activities remain stable regardless of social, environmental, and economical fluctuations. Alternative energy systems to include solar, wind and hydro power.

TO DEVELOP - Where there is food security, clean nutritious food, education and training there is hope. Hope fuels dreams to grow within the community, and within the individuals themselves.

ESTABLISHED COMMUNITIES

The alō ethos has already proven to establish a wide variety of communities who are all seeking fresh local food that is nutritious and reliable. Cancer patients seek our produce because of the high levels of antioxidants and cancer fighting qualities. Piedmont Cancer Center regularly sends patients to us and holds regular cooking classes in our community room for their patients. Parents of children with autism feed our food to their kids because there are no chemicals used in the process known to trigger autism symptoms. Involving children in the community of fresh produce also elevates their nutritional knowledge at a young age and prepares them for a life of wellness derived from a nutritious food source. Professional athletes who need a high-quality protein source free of all heavy metals trust the fish from the alternative farming system to deliver the nutritional value they require for peak performance.

LOCAL COMMUNITY

CANCER PATIENTS

AUTISTIC COMMUNITY

PROFESSIONAL ATHLETES

[alo farms]

Alō farms is an international leader in sustainable and resilient alternative farming methods. We provide our communities with local, clean, and healthy food. Our produce is better than organic, grown without any pesticides or herbicides, harvested locally, and great tasting. Our farms are in biosecure environments. Organic farms require 22-26 gallons of water from seed to harvest for each head of lettuce grown. Our farms grow the same head of lettuce in half the time with only 4 gallons of water.

AGRICULTURAL IMPACT IN THE UNITED STATES

Indoor farming is supplemental to the farming industry to provide a high level of food security. While the farming industry is key to our economy, food products are often shipped over 4000 miles. Local produce and protein are missing components to providing food security. Grocery store shelves were empty in three days during Atlanta’s snowpocalypse. A technology disruption or terrorist action could cripple the nations transportation system resulting in food shortages. Pandemics and technology disruptions affect food access and security.

FAST FACTS

• Our farming system is efficient, sustainable and highly productive

• Our farm provides an ecosystem to provide food purity and food security

• Uses an all-natural fertilizer source from our hand-raised fish

• We use no pesticides or herbicides on our produce

• No known GMO’s

• Our protein source is free of antibiotics and growth hormones

• We are certified naturally grown

• We are better than organic

INNOVATIVE DESIGN

• Over 30 years of experience with controlled environment design

• Nearly 12 years of research and development

• Nearly 6 years of commercial operations, and proof of concept

• No tilling of soil, no soil erosion

• No stormwater run off - protect our waterways and bays

• Water Conservation

• Nutrients not mined for hydroponic system - resource conservation

• We can go to the food deserts

• Limited transportation - local within 20 minutes compared to 2,000 - 4,000 miles average

• Fresher harvest compared to weeks old from a grocery store

• Freshness = Nutrition

STATISTICS

We have an alternative farm that is less than 1000 square feet that consistently out-produces 5-15 acre organic farms with less water, no pesticides or herbicides or chemical fertilizers, and no soil depletion or erosion.

• 324 HEADS OF LETTUCE PER WEEK

• 2 POUNDS OF ARUGULA PER WEEK

• 50-60 FISH FILLETS PER WEEK

• VARIETY OF MICROGREENS

FOOD SAFETY

SAFE FOOD PREPARATION AND FOOD CONTAMINATION

Establishing a clean environment throughout the facility will create safer food preparation, and furthermore keep the possibility of food contamination minimal. Utilizing proper supplies in the kitchen to prepare and cook the food, the local community can learn how to prepare food at home in a safe and clean environment. It is also important to keep the food and supplies stored appropriately. Properly labelling refrigerators and freezers with their supply and holding temperatures also prevents food contamination.

HAND WASHING

Keeping not only the food clean, but the hands that prepare the food clean is another component of providing fresh produce and protein to the local community. Foodborne illnesses are easily transmittable through food and food production. By utilizing proper hand soaps, drying methods, and even sink dimensions our prototypes can ensure that every measure is being taken to maintain the nutritional value of the produce and fish being harvested in the alternative farming system.

FOOD PRODUCTION

Not only is it beneficial for the food itself to be produced in a sustainable manner, but it also benefits the local community to participate in the harvesting and production of the produce and fish from the alternative farm. The farm can be operated not only by people in the local community, but also by those who participate in the nutrition education workshops in the studio, or by a group who is going to be harvesting for a cooking class in the kitchen.

FOOD CONSUMPTION

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

OBESITY PANDEMIC

With obesity now becoming a global pandemic, it is crucial for wellness culture to be an integral component of the prototype. Supplying fresh produce and protein that is better than organic is only the beginning of how the facility as a whole can combat obesity in the local community. The Studio space can be used to educate the community in depth regarding strategies to achieve a healthy diet, and the kitchen can further that education by demonstrating methods to prepare a well-balanced meal with produce and protein from the local alternative farm.

FRUIT AND VEGETABLE DEFICIENCY

A healthy diet begins with the proper consumption of fresh fruits and vegetables. Fruits and vegetables contain a variety of vital micro nutrients, vitamins and minerals that can deplete if the produce is harvested weeks before consumption. The market provides the local community with fresh produce that contains the necessary nutritional value to maintain a healthy diet. The studio and the kitchen can also support the promotion of proper fruit and vegetable consumption with hands-on demonstrations discussing daily servings of each.

SERVING SIZES

Overconsuming food during meals, even healthy and wholesome foods, is a contributing factor to obesity and in turn can have several negative health effects. Overconsumption can be overlooked when the food is inexpensive, which usually relates to the nutritional quality of the food being lower than more expensive options. By implementing proper serving sizes in the kitchen, the local community can have a better understanding of healthy portions of food, and how to prepare the appropriate amount of fresh food for themselves and their families.

AGRITOURISM

Agritourism is a form of commercial enterprise that links agricultural production and/or processing with tourism in order to attract visitors. Agritourism presents a unique opportunity to combine aspects of the tourism and agriculture industries to provide a number of financial, educational, and social benefits to tourists, producers, and communities. Agritourism gives producers an opportunity to generate additional income and an avenue for direct marketing to consumers. Agritourism also provides communities with the potential to increase their local tax bases and new employment opportunities. Additionally, agritourism provides educational opportunities to the public and allows states to develop business enterprises.

FOUR FACTORS OF AGRITOURISM

The National Agricultural Law Center provides the following four factors which any agritourism venue should follow. Our prototypes have taken these factors into consideration in order to facilitate a successful agritourism program, and to also strengthen the concepts of wellness, nutrition, sustainability, community and innovation.

COMBINATION

COMBINES THE ESSENTIAL ELEMENTS OF THE TOURISM AND AGRICULTURE INDUSTRIES

Designing the alternative farm with accessible paths and designated viewing areas to guide visitor tours through the alternative farming system.

ATTRACTION

ATTRACTS MEMBERS OF THE PUBLIC TO VISIT AGRICULTURE INDUSTRIES

Orienting the beds of lettuce and fish tanks to areas where passers by can view the farming process creates interest and brings visitors inside.

INCOME

DESIGNED TO INCREASE FARM INCOME

Allowing agritours of the alternative farm and merchandising opportunities creates opportunities for additional income that can further support the facility management.

EXPERIENCE

PROVIDES RECREATIONAL, ENTERTAINMENT AND/OR EDUCATIONAL EXPERIENCES

Providing agritours of the farming system will serve as an educational experience to all participants in terms of wellness, nutrition, food security, sustainability, and discovery.

OPPORTUNITY ZONES

Opportunity Zones are low-income census tracts eligible for investment from Opportunity Funds.

SEC. 13823. OPPORTUNITY ZONES.

(a) In General.--Chapter 1 is amended by adding at the end the following: ``Subchapter <<NOTE: 26 USC prec. 1400Z-1.>> Z--Opportunity Zones ``Sec. 1400Z-1. Designation. ``Sec. 1400Z-2. Special rules for capital gains invested in opportunity zones. ``SEC. 1400Z-1. <<NOTE: 26 USC 1400Z-1.>> DESIGNATION. ``(a) Qualified Opportunity Zone Defined.--For the purposes of this subchapter, the term `qualified opportunity zone' means a population census tract that is a low-income community that is designated as a qualified opportunity zone. ``(b) Designation.-- ``(1) In general.--For purposes of subsection (a), a population census tract that is a low-income community is designated as a qualified opportunity zone if-- ``(A) not later than the end of the determination period, the chief executive officer of the State in which the tract is located-- ``(i) nominates the tract for designation as a qualified opportunity zone, and ``(ii) notifies the Secretary in writing of such nomination, and ``(B) the Secretary certifies such nomination and designates such tract as a qualified opportunity zone before the end of the consideration period.

INCENTIVES FOR INVESTORS

• TEMPORARY DEFERRAL ON CAPITAL GAINS

• REDUCTION IN CAPITOL GAINS LIABILITY

• TAX EXEMPTION ON GAINS OF OPPORTUNITY FUND

INVESTOR INCENTIVE TIMELINE

• YEAR 1 : Capital Gain is invested

• YEAR 5 : 10% Step-Up in basis

• YEAR 7 : 5% Additional Step-Up in Basis

• 12/31/2026 : Tax on Deferred Gain is due

• YEAR 10 : No tax on Post Acquisition appreciation

OPPORTUNITY FUNDS

An opportunity fund is an investment vehicle designed to invest in real estate in areas known as opportunity zones. Opportunity funds are organized as corporations or partnerships, have flexible structure, are self certified (subject to further Treasury guidance) and must invest 90% of their assets in federal qualified opportunity zone property.

TYPES OF OPPORTUNITY FUNDS (8700 Opportunity Zones in the United States)

• NATIONAL OR LOCAL

• SPECIALIZED OR DIVERSIFIED

• CLOSELY-HELD OR PROFESSIONALLY MANAGED

• SINGLE PROJECT OR PORTFOLIO OF PROJECTS

OPPORTUNITY ZONE PROPERTY

Qualified Opportunity Zone property includes newly issued stock, partnership interests, or business property in a Qualified Opportunity Zone business. Opportunity Fund investments are limited to equity investments in businesses, real estate, and business assets that are located in a Qualified Opportunity Zone.

TYPES OF ELIGIBLE INVESTMENTS IN OPPORTUNITY ZONE PROPERTIES

• STOCK OF A QUALIFIED OPPORTUNITY ZONE CORPORATION

• PARTNERSHIP INTEREST IN A QUALIFIED OPPORTUNITY ZONE PARTNERSHIP

• BUSINESS PROPERTY USED IN A QUALIFIED OPPORTUNITY ZONE

SUSTAINING THE FUTURE

Food and agricultural systems are under the high demands and constraints of a growing population, pressure on natural resources, challenges of climate variability, and unpredictable weather patterns. Additionally, traditional farms face complex demands of politics and a global economy, soil borne pathogens, and logistics of delivering vast amounts of food over great distances. All these factors warrant concern over food security. In the light of COVID-19, we have placed our emphasis even more on providing malnourished local communities and at-risk individuals with a consistent and improved food supply.

A NATURALLY RESILIENT SYSTEM =

NO HERBICIDES

NO PESTICIDES

NO CHEMICALS

BETTER THAN ORGANIC —- PREVENTATIVE NUTRITION

CURRENT RESEARCH & DEVELOPMENT PROJECTS

• Fish Studies

• Nutrition Plant Studies

• Medicinal Plant Studies

• Alternative Lighting Systems

• Water Quality

• Food Safety

RESULTS

In the past 6 years, we have collaborated with the University of Georgia, Athens, and Medallion Laboritories, Minneapolis, to test our locally-grown produce. We have tested all the micronutrient content (calcium, potassium, iron, etc.) and polyphenols in all our microgreens (chia, arugula, kale-broccoli-cabbage, beets, red cabbage, broccoli, amaranth, kale, and watercress) and fully-grown mature plants (red and green butters, salanova, romains, and spikey).

We are confident and proud to say that our microgreen content contains 2-10x more nutrients by weight than their fully-grown counterparts. Furthermore, in comparison to a local grocery store, our plants and microgreens contain up to 6x more nutrients and lower sodium and nickel levels (which can be toxic to the human body). Furthermore, our plants contain a wider variety of bioactive phenolics (most abundant antioxidants in a human diet) which may help to reduce heart disease, cancer, lower cholesterol (LDL), and reduce Alzheimer’s disease (Manach et a;., 2004; Monsees et al., 2019; Tapiero et al., 2002; Medallion Laboratory Testing 2020).

Furthermore, plants biological properties, bioavailability, antioxidant activity, specific interactions with cell receptors and enzymes, are related to the chemical structure of polyphenolics. Considering the astonishing results from the agricultural plant testing, we are continuing research and education pursuits to test the effects and mechanisms involved regarding these specific plants on health benefits and physiological functions, such as decreasing inflammation and improving antioxidant enzymatic characteristics.

CONTINUED GOALS

We are aiming our research at increasing preventative nutrition, decreasing excessive inflammation and oxidative stress, positively impacting physiological functions and health, and minimizing cardiovascular and health-related illnesses.

NATIONWIDE STATISTICS

In the early 1900s, the iced shipping industry developed in the western states, expanding the range and popularity of lettuce. Today, in terms of production value, it is the leading vegetable crop in the United States. The main varieties include iceberg, romaine and various leaf varieties.

AMERICAN CONSUMPTION STATISTICS

In terms of annual eatings per capita, lettuce salads rank second only to potatoes. In 2015, annual consumption of all types of lettuce was 25.8 pounds per person, of which 51 percent (13.3 pounds per person) was head lettuce. Lettuce consumption was nearly the same in the previous three years, but down about 20 percent from ten years ago. (USDA ERS Yearbook Data, 2016) The percent of total consumption of head lettuce and leaf/romaine lettuce derived from imports was 6.9 percent and 5.4 percent, respectively.

AMERICAN PRODUCTION STATISTICS

Lettuce varieties are selected for specific planting periods and disease resistance. Lettuce is produced year round in the U.S. Although lettuce is produced in many states, California and Arizona dominate U.S. production. California accounted for 71 percent of U.S. head lettuce production in 2013, followed by Arizona producing nearly 29 percent. These states also produce over 98 percent of the leaf lettuce in the U.S. According to the USDA National Agricultural Statistics Service (NASS), lettuce was produced on 166,800 acres, down 7 percent from 2014, which may be attributed to the severe drought in California. The number of farms producing lettuce on 5 acres or less increased 38% between 2007 and 2012. The average yield of head lettuce in 2015 was 36,200 pounds. Total lettuce production in the U.S. in 2015 totaled 8,087 million pounds with 5.7% of domestic production of head lettuce exported and 10.9 percent of leaf/romaine exported. The value of U.S. lettuce production in 2015 totaled nearly $1.9 billion, making lettuce the leading vegetable crop in terms of value. Although number of farms, value of production, acres used, and state production information are not available for 2016 and 2017, the value of lettuce production during 2017 is $1.5 billion.

STATE SPECIFIC STATISTICS

GEORGIA STATISTICS

• Georgians consumed 285 million pounds of lettuce last year

• 1/10 of 1% of the 285 million pounds of lettuce is grown in the state of Georgia

• 1/10 of 1% of the 285 million pounds of lettuce equals 285,000 pounds grown in the state

• In Georgia the average is 28 pounds of lettuce per year per person

• 28 pounds of lettuce is equal to approximately 84 heads of lettuce per year

• The average lettuce head weight is 5.33 ounces

ALO FARMS OF GEORGIA PRODUCTION FACTS

• 330,000 heads of lettuce per year

• 330,000 heads of lettuce equals 109,931 pounds per year

• 330,000 heads of lettuce equals 54.96 tons per year

• 330,000 heads of lettuce equals over 1 ton of lettuce per week

• 109,931 pounds per year divided by 28 pounds per year per person equals 3926 people

• The current state population is approximately 10,247,000 people

• 3926 people equals .0008 percent of the Fayette, Coweta, and Henry County population