2:25 – How Jonathan got started + what is hydroponic farming.
4:20 – How Jonathan went from fired, to starting his business the next day.
5:30 – It takes just one simple idea.
7:00 – Financials, risks and demand.
8:00 – How Crain’s and WBEZ caught wind of the business.
9:08 – What is organic recycling?
10:15 – Sweet spot of pricing.
12:04 – Educating people on what composting is, what it can be and why it’s important.
13:00 – How he got into working with restaurants and hotels. (hint: talk to the chef)
15:22 – Why there is no clear incentive to compost for restaurants.
17:05 – How the business pushed forward after learning that Chicago classifies food waste as toxic waste.
18:46 – Which neighborhoods does Healthy Soil service.
19:20 – Jonathan’s role as the company grows.
21:20 – The feeling of having a company that does good for people.
22:50 – Realizations as an owner and where he knows his own faults.