FutureSprout

FutureSprout designs and manufactures modular, 3D-printed vertical farming kits using eco-friendly materials to support sustainable food production for remote, urban, and educational communities in Newfoundland and Labrador.

Founders:

Yasaman Alidadi: I hold a Master’s degree in Dietetics and a second Master’s in Community Health and Humanities, with a focus on food waste management and behavioral economics. My academic journey has been deeply rooted in understanding the intersection of nutrition, sustainability, and public health. During my graduate studies, I conducted a community-based research project on food waste reduction interventions in a local restaurant in St. John’s. The study used behavioral nudges to influence customer choices and successfully demonstrated a measurable reduction in plate waste, highlighting the power of low-cost, scalable solutions to address environmental and food system challenges. In addition to my academic and research experience, I have completed an Entrepreneurship Training Program, which equipped me with foundational skills in business planning, market research, financial modeling, and product development.

Pablo Rodriguez: I hold a Medical Degree and a Master’s in Transdisciplinary Research, currently a candidate for a Master’s in Community Health and Humanities, with a strong career focus on health education as an Instructional designer and knowledge mobilization advisor. My academic and professional journey centers on creating accessible, low-cost solutions at the intersection of health, education, and innovation. I’ve collaborated with surgical planning research using 3D-printed anatomical models and developed instructional 3D-printed materials for medical education. Alongside this, I’ve applied 3D printing in a variety of contexts—designing functional gadgets, custom replacements, and prototyping low-tech home solutions. Through this venture, I aim to merge my technical background with public health strategies to empower individuals and communities to grow their food sustainably.

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