A new project at the PATCH Centre for Innovation in Hutton House’s PATCH program would provide a practical option for food insecurity by producing cheap, nutrient-rich, plant-based sprouts and other plant foods.
Nicholas Saika-Voivod, a London resident and entrepreneur, is developing what he calls the UVO Sprouter, a system to grow food more efficiently and safely.
The PATCH Centre for Innovation is part of Hutton House, an organization that offers those with disabilities education and jobs. Saika-Voivod said that city agriculture, sustainability and inclusive programming are priorities of the centre.
He said it was motivated by concerns about increased food costs and the difficulty of accessing fresh food and healthy meals.
“Food security is a pretty heavy and important issue of our day,” he said.
Saika-Voivod said sprouts could be an affordable and nutrient-laden food source for local community groups and food programs. He said there is already food donated weekly to Paul’s Place through PATCH, and he hopes to build on that as well.
He described the UVO Sprouter as a modular system that uses oxygenated water and ultraviolet light to foster faster growth and remove bacteria and other contaminants, a long-standing concern for sprouts.
Saika-Voivod said the goal is to develop a system that is simpler and cheaper than commercial models for social agencies and community groups.
He is also exploring the use of lentils and other ingredients for products such as protein bars and plant-based alternatives.
“I felt that if we could produce fresh food at a fraction of the cost to people, what we are paying, it’d be a boon for them.”
While microgreens are already grown locally, Saika-Voivod said large-scale sprout production is less common. He said the system could reduce the amount of space and labour required compared with traditional systems.
The project is still in development at the PATCH site in downtown London, and Saika-Voivod said he believes the impact will grow in the future.



