Wanna Greens in Space: A Giant Leap for Vegetable Kind and Sustainable Agriculture
In a pioneering venture that seems straight out of a sci-fi novel, the revolutionary fast food vegetable “Wanna Greens®️” is on a journey to outer space. Jessica Ressler, a noted contributor, recently had the opportunity to discuss this extraordinary project with Tsipi Shoham, Ph.D., the Co-founder, CEO, and Board Member of GreenOnyx – the company behind Wanna Greens.
Wanna Greens The Fastest Growing Vegetable on Earth
Wanna Greens are tiny leafy greens that are unique in that each one is a complete, raw, living plant, ensuring the retention of all nutrients – a stark contrast to the typical “fresh” greens. Originating from the water lentil family, Wanna Greens boasts an impressive history of 150 million years of natural evolution, making it the smallest and fastest-growing vegetable on Earth.
This vegetable, which looks like green caviar, can stay fresh for up to six weeks in the refrigerator, surpassing all other greens in shelf life. Nutritionally, it’s a powerhouse, providing more iron than spinach, more zinc than kale, and more potassium than any other green vegetable. Wanna
Greens is 100% safe, free from pathogens, pesticides, or antibiotics.
Nutritional Powerhouse: Unpacking the Rich Nutrient Profile
Consuming these greens not only bolsters cellular strength, aiding in the prevention of various illnesses but also contributes positively to environmental sustainability. Grown in autonomous, eco-friendly, indoor modular farms, these greens epitomize sustainable, resource-efficient, and pollution-free farming. Versatile in flavor, Wanna Greens pairs well with any dish, whether sweet, salty, or spicy, without altering its taste. This tiny vegetable’s upcoming space odyssey marks a monumental step in the intersection of agriculture and space exploration.
How it began: A Journey from Oncology to Nutrition
Shoham’s journey to founding Wanna Greens began with a deep-rooted passion for helping others and a commitment to enhancing health and well-being. This drive propelled her academic pursuits, first to the prestigious Weizmann Institute and then to Stanford University for a Postdoctoral fellowship in cancer immunotherapy. Immersed in the field of cancer research, Shoham concentrated on the relationship between our body’s defense mechanisms and cancer development, guided by professors who were trailblazers in the field. During this time, cancer was predominantly viewed as a mutation error rather than a systemic issue. Shoham’s research illuminated the crucial role of our body’s protective mechanisms and their dysfunction in the development of various diseases.
Witnessing the suffering of patients and their families in oncology, Shoham’s passion for aiding others intensified. However, the slow pace and limited scope of advancements in oncology research spurred her to seek broader impacts. This quest led her to delve into the world of nutrition, an area previously unexplored by her.
As a mother, Shoham had been attempting to feed her daughters’ nutritious food, yet realized that her knowledge was influenced more by commercial campaigns than scientific evidence. This revelation prompted her to view nutrition through a scientific lens, discovering the profound impact of fresh foods and vegetable-based diets on disease prevention and reducing the risks associated with major health issues like cancer, cardiovascular diseases, diabetes, and Alzheimer’s.
The Path to Innovation: From Concept to Creation
Research indicated a dramatic gap between public awareness of the benefits of fresh produce and actual consumption habits. Globally, less than 10% of the population meets the minimum recommended intake of fresh fruits and vegetables. The realization that doubling this intake could significantly enhance health protection was a turning point for Shoham. She delved into consumer psychology, seeking to understand why people often opt for less healthy choices like a grilled cheese sandwich over a bowl of spinach in their fridge. This introspection led to an epiphany: changing consumer habits was an uphill battle, but what if the approach to fresh vegetable supply could be revolutionized instead?
Shoham’s solution was groundbreaking: transform fresh vegetables into a form of fast food. This idea revolved around altering the supply chain to bring it closer to consumption sites, thereby preserving the optimal nutritional quality of fresh produce and making it as accessible and convenient as fast food. This concept was not just a solution for her and her daughters but held the potential to revolutionize global health.
NASA Approved: The Scientific Endorsement of Wanna Greens for Space Missions
The collaboration between Wanna Greens and the space industry marks a significant advancement in addressing the dietary challenges faced by astronauts. Despite having diets meticulously designed by scientists, astronauts often rely on processed foods due to the logistical constraints of space travel. This lack of fresh produce not only impacts their physical health but also has notable effects on their mood and overall well-being. Research conducted by NASA underscores the psychological and physiological benefits of consuming fresh food, highlighting a clear need for more natural, nutrient-rich food options in space. This is where Wanna Greens steps in, offering a solution that aligns perfectly with the ambitious plans for extended space travel and potential colonization on Mars. The introduction of Wanna Greens into the space diet could revolutionize astronaut nutrition, providing them with the fresh, wholesome food that is crucial for long-duration missions.
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Quarterly and Annual Plans: Accessible Pricing for Wanna Greens
Wanna Greens is available for pre-order by joining the VIP waitlist for a fee of $9.99, which will be later credited towards their subscription. This initiative is part of GreenOnyx’s strategy to make Wanna Greens more accessible and affordable to the public. The company has introduced two subscription models: a quarterly subscription, offering six 200-gram packages at $54, a significant reduction from the original price of $108, and an annual subscription, where customers can receive 24 packages for $197, down from $394. This move by GreenOnyx marks a notable step in making innovative, nutritious food options available to a wider audience, reflecting a growing trend in the food industry towards health-conscious and sustainable products.