In a cultivation facility, every square foot is valuable, as is how you design your support spaces and the workflow. Make a design mistake, and you will have reduced operational efficiency, leading to increased production costs, elevated contamination risks, and inadequate staging of your facility.
Cultivation Space Programming is a critical component of the facility planning and design process. How do your employees interact with the product during each production stage? How does the number of cultivation rooms and your harvest schedule influence your labor requirements? Do you anticipate a phased buildout or future expansion? By asking the appropriate questions and tailoring the space programming process to your desired operational practices and go to market strategy, you’ll maximize revenue-generating spaces while optimizing supporting spaces allowing your facility to be profitable in an ever-changing industry.
Our presentation offers insights into how you can design and construct your facility efficiently and achieve competitive advantage both today and into the future.
Lucas Targos, Vice President of Facility Integration, urban-gro, Inc.
As urban-gro’s Vice President of Facility Integration, Lucas has over 10 years of crop and cultivation management experience which allows him to bridge the gap between commercial horticulture and the cannabis industry. Lucas has worked with hundreds of cultivators across the globe to develop innovative automation designs and practices that strive for facility efficiency and reduced production costs.
Lucas’ diverse background in Cannabis and horticulture makes him an asset to the highly regulated cultivation solutions industry. His experience has provided the framework to develop successful solutions for cultivation challenges, as well as the ability to integrate more established and regulated industries’ policies into the ever-changing Cannabis landscape.
Lucas has a degree in Environmental Studies with a focus on sustainable agriculture from Fort Lewis College in Durango, Colorado.