Episode SummaryJoin Harry Duran, host of Vertical Farming Podcast, as he welcomes to the show Nicholas Dyner. Nick is the CEO of Moleaer, an organization that produces commercial nanobubble generators to deliver sustainable, chemical-free water quality improvement for agriculture, reservoirs, lakes, ponds, and more. In this episode, Harry and Nick discuss Nick’s extensive background working in the water treatment industry. Nick expounds on nanobubble technology, what it is and how it can be used to improve vertical farming and the agricultural industry as a whole. Finally, Harry and Nick talk about the ongoing struggle for universal access to safe water and how advancements in technology can help restore and improve the quality of sea life.Episode SponsorCULTIVATDKey Takeaways03:22 – Harry welcomes to the show Nick Dyner, CEO of Moleaer, who talks about his organization, the benefits of nanobubble technology and how the pandemic has impacted his business10:53 – Nick discusses Moleaer’s entry into the agriculture space14:41 – Nick’s background in water18:31 – Nick provides his opinion on the best water to drink on a daily basis20:59 – Challenges surrounding global access to water and the amount of water that is required for farming and agriculture24:23 – Nick breaks down horticulture, aquaculture and food safety27:52 – How technology can help restore and improve the quality of sea life29:26 – Nick recalls the moment he met the founders of Moleaer and reflects on the journey to his first executive leadership role as CEO35:50 – How Nick has grown as a leader and how he approaches growing his team38:54 – Other opportunities for nanobubble technology40:20 – Nick talks about the most interesting thing he learned about the vertical farming industry42:27 – A tough question Nick has had to ask himself recently44:35 – Harry thanks Nick for joining the show and let’s listeners know where they can connect with himTweetable Quotes“The value proposition of transferring oxygen or air very efficiently, particularly in shallow water, caught the attention of a few folks in the greenhouse horticulture space. The first greenhouse we ever did was in Dallas, Texas, a very small greenhouse where high temperatures in the summer would bring the water temperatures north of 90 degrees Fahrenheit. What happens when water temperatures rise is the amount of oxygen that water can hold goes down. It’s Henry’s Law; it’s a function of physics.” (11:34)“I think people should be paying more attention to their tap water and what they consume.” (19:33)“It’s one of those things that you hope everybody in some way or another becomes more aware of or gets to see is just the privilege that those in developed economies like the United States, Canada, Europe have when it comes to simply open your faucet and have fresh, clean water come...

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