Designers Paul Fisher and Maria Kinslow (UF/IFAS) and Bruce MacKay (FreshLearn) encourage growers to link to this web app for easy access to English/Spanish grower calculator tools, training videos, and fact sheets on a wide range of production topics.

The Tools section includes calculators for fertilizer and agrichemical dilutions, container substrates, light levels, vapor pressure deficit (VPD), crop budgets, and water quality. For example, you can calculate parts per million concentrations of fertilizers or how much daily light integral is contributed by electric lamps. The Training section links to videos and fact sheets on production topics such as handling tissue culture transplants.

UF IFAS Extension provides training on use of the website tools in Greenhouse Training Online grower courses (https://hort.ifas.ufl.edu/training), including the Greenhouse 101 course which begins on June 3.

The website is sponsored by industry partners in the Floriculture Research Alliance, the Ken and Deena Altman Online Extension Gift, and UF IFAS Extension. For more info about Back Pocket Grower or online courses, contact greenhousetraining@ufl.ifas.edu.

CEA Summit East is focused on bringing together the Controlled Environment Agriculture (CEA) industry and academia. Co-hosted by Indoor Ag-Con, the leading global gathering of the vertical farming | CEA sector, and the Virginia Tech-IALR Controlled Environment Agriculture Innovation Center, a joint project between IALR and Virginia Tech’s School of Plant and Environmental Sciences and Virginia Seafood Agricultural Research and Extension Center, the summit aims to foster collaboration and innovation in the field of CEA.

“Returning for its second year as part of the CEA Summit East, the poster competition is designed to provide graduate students with an opportunity to showcase their high-quality CEA-related research. It also aims to facilitate networking between students and industry professionals,” says Kaylee South, Ph.D., Assistant Professor of CEA at Virginia Tech. “The CEA Summit East Partners are excited to invite graduate students to submit their abstracts for consideration.”

Competition Eligibility and Guidelines:

• The competition is open to currently enrolled or recently graduated (Spring 2024 or later) graduate students, including M.S., Ph.D., and professional students.
• Entrants must present posters on original CEA-related research they have conducted.
• Abstract submissions must be received by August 16, 2024, for consideration.
• All posters will be judged and scored at the conference, with winners announced during the breakfast gathering/keynote session on day 2, October 2, 2024.

 For more information on abstract submission and competition guidelines, please visit https://indoor.ag/cea-summit-poster/ or contact Dr. Kaylee South at kasouth@vt.edu or +1.434.766.6628

ABOUT CEA SUMMIT EAST

Building on the success of its 2023 edition, which attracted attendees from 33 US states, Canada, the Netherlands and Sweden, the 3rd Annual CEA Summit East is set to unite professionals once again from academia, business, and technology within the CEA industry. Attendees include greenhouse growers, urban agriculture operations, vertical farms, outdoor growers seeking hybrid growing opportunities, educators, scientists, extension personnel and agents, suppliers, engineers, tech specialists, architects/developers, government officials, and other industry members. With a focus on facilitating meaningful connections and knowledge exchange, the summit will feature keynote presentations, panel discussions, networking/ breakout sessions, and tabletop exhibits highlighting the latest advancements in CEA technology and practices. Attendees can also look forward to research facility tours, providing firsthand insights into cutting-edge research and development initiatives. For more information, visit www.ceasummit.com

ABOUT INDOOR AG-CON

Founded in 2013, Indoor Ag-Con has emerged as the largest trade show and conference for vertical farming | greenhouse |controlled environment agriculture. Its events are crop-agnostic and touch all sectors of the business, covering produce, legal cannabis | hemp, alternate protein and non-food crops. For more information, visit www.indoor.ag.

ABOUT THE VIRGINIA TECH – IALR CEA INNOVATION CENTER

The Virginia Tech-IALR Controlled Environment Agriculture Innovation Center is a joint project between IALR and Virginia Tech’s School of Plant and Environmental Sciences and the Virginia Seafood Agricultural Research and Extension Center. By developing strategic partnerships with both industry and academia, the goal of the Innovation Center is to conduct research and educational programming to develop, promote and advance the CEA sector in the U.S. and internationally. For more information, visit www.ialr.org/cea

Greenhouse 101 is designed for people with no formal training in horticulture that work in the greenhouse or nursery industry. Course topics include plant parts and functions, photosynthesis and growth, greenhouse technology, flowering, compactness and branching, irrigation, nutrition, and plant health. 

The course is offered in English and Spanish and runs for four weeks from June 3 to June 28, 2024. The cost is $US275 per participant. All course material is completely online and available at any time of the day, and includes pre-recorded videos, quizzes, and an interactive discussion board with PhD professors Paul Fisher from UF and Brian Pearson from Oregon State University. Two new modules are activated each week during the course, for a total of eight learning modules. Instruction is at your own pace and time within the 4 weeks of the course, with a typical time commitment of about 4 hours per week. Click here to register: http://hort.ifas.ufl.edu/training/.

We offer a 20% discount when you register 5 or more staff. For more information, including discounts for multiple registrations email us at: greenhousetraining@ifas.ufl.edu.

Read the full article on farmers.gov by Shantelle Turner, FSA

“This Friday meet Trinity Waguespack, an 11-year-old urban farmer in Lafayette, Louisiana. When she’s not tackling her schoolwork, Trinity is busy growing lettuce in her three hydroponic garden towers. Through precision agriculture and artificial intelligence technology, the towers notify her when the lettuce needs water, even when she’s at swim practice. “

“What started as a sixth-grade project with one seed turned into several household grown plants and a newfound interest in agriculture, giving Trinity the opportunity to grow lettuce for her family and friends. Despite not having farm experience, Trinity decided to try something new last summer and discovered her passion for hydroponics, a technique that uses a water-based nutrient solution rather than soil to grow plants. “

Although plenty of Florida’s craft brewers advertise their libations as brewed with state-grown ingredients, a vital ingredient – hops – is not readily available within the Sunshine State. A University of Florida study currently underway, however, may help pave the way for a robust crop of Florida-grown hops.

Researchers with UF’s Institute of Food and Agricultural Sciences (UF/IFAS) believe they have identified a method for making hop-growing viable despite Florida’s incompatible climate: greenhouses.

“This has never been done in Florida,” said Katherine Thompson-Witrick, an assistant professor in the UF/IFAS food science and human nutrition department and the leader of the study.

Hers is a potentially impactful endeavor.

In 2021, the Florida craft brewing industry generated $4.1 billion for the state, the fourth-largest amount in the country, according to the Brewers Association, a Colorado-based organization that monitors the industry.

Since January 2023, when the Florida Department of Agriculture and Consumer Services awarded Thompson-Witrick and her team a grant, they have harvested two crops of hops from a greenhouse at the UF/IFAS Mid-Florida Research and Education Center in Apopka. In June, they hope to harvest again. Their objective is to develop cultivation practices that maximize aromatic and flavor characteristics comparable to those associated with traditional craft beer-brewing regions like Yakima Valley in Washington.

Thompson-Witrick’s team planted 20, 2-inch-tall seedlings of Cascade and Chinook varieties in April 2023. By July 2023, the plants had reached 20 feet tall, and the vines had to be manually separated to prevent them from becoming tangled.

“We saw a substantial amount of growth in the first nine months of this project, which is really outstanding and amazing for us,” Thompson-Witrick said.

The key was supplemental lighting installed within the greenhouse. Hops grow best when afforded at least 16 hours of sunlight, which is available at latitudes of 35 degrees and above; Florida’s uppermost latitude reaches just 31 degrees. The UF/IFAS Gulf Coast Research and Education Center in Balm has conducted breeding studies to develop Florida-compatible hops capable of adapting to the state’s shorter days. 

Based on Thompson-Witrick’s preliminary research, the growth and flowering rates of the Apopka plants suggest her method could obtain the same yield of hops – per plant – as Yakima Valley.

But is the product as appealing to the senses?

Thompson-Witrick uses a gas chromatography mass spectrometer to detect the chemical compounds contained within the hops, the alpha and beta assets that quantify how bitter a beer brewed from them would be. For a more subjective analysis, she recruited human volunteers.

Throughout UF’s spring semester, 14 students met regularly to pry open the lids of condiment containers and carefully stick their noses inside. 

The contents, resembling shredded alfalfa, were heady, but layered beneath the strong earthy odor were hints of citrus, spice and floral notes. Students took deep sniffs and recorded the strength of the various scents they detected. They smelled both the Apopka hops as well as commercial ones, but they did not know which hops were which. 

The repeated sensory trainings will eventually lead to official blind testing and comparison between commercial varieties and Thompson-Witrick’s product. 

“We want to disseminate our findings to growers to help with diversifying the state’s agricultural crops and to provide information that would be critical to further cultivating hops,” she said.

ABOUT UF/IFAS
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. 

ifas.ufl.edu  |  @UF_IFAS

Hundreds of millions of dollars were raised to meet what investors felt were market demands. Now the economy, access to money and the cost of money has changed. Also, many farms that were recently built are now out of business.  

This leads me to a few questions:  

Was there ever a real need for locally grown fresh produce? If the answer is yes, is that need still there? And can controlled environment ag facilities fill those needs?

Inevitable reasons we started talking about innovating farming.
1.)  Feed the Future and its Population Growth.
The world’s population is expected to reach around 9.7 billion by 2050, according to United Nations projections. Accommodating this growth requires a significant increase in food production.

2.)  Climate Change
Climate change is affecting agricultural systems globally, leading to shifts in growing seasons, changes in precipitation patterns, and an increase in the frequency and intensity of extreme weather events. Adapting agriculture to these changes is crucial for future food security.

3.) Resource Scarcity
Challenges such as water scarcity, soil degradation, and a decrease in arable land pose constraints on traditional agricultural practices. Finding sustainable ways to produce more food with fewer resources is essential.

This review won’t discuss why these new businesses struggled or failed. Instead, we want to focus on the question, is “locally grown” still a thing? Or was it one of many consumer trends that have come and quickly past?  

First, let’s answer a few questions.

1. Why locally grown?
2. What is the definition of locally grown?
3. Where can you find locally grown products?  

Initial research (learn more about the research here) shows that consumers wanted access to locally grown products because they believed goods produced close to them were more environmentally sustainable, provided support for their local economy, and gave their families fresher and healthier options. While many consumers believe locally grown vegetables are worth paying more for, inflation has hit grocery budgets hard.  The cold reality is that a certain segment of the consumer shopping public buys imported produce because it’s more affordable, still a healthy option and generally good quality.

More immediate reasons to innovate the way we farm:

Globalization and Urbanization:
Increasing urbanization and globalization impact food distribution systems. The demand for food in urban areas is rising, requiring efficient and resilient supply chains to ensure that urban populations have access to a diverse and nutritious food supply.

Technological Advancements:
Leveraging technology and innovation in agriculture is crucial for increasing productivity, improving resource efficiency, and developing more resilient crop varieties. Precision agriculture, genetic engineering, and other advancements play a role in shaping the future of food production.

Sustainability:
There is a growing emphasis on sustainable agriculture practices that minimize environmental impact, reduce greenhouse gas emissions, and promote biodiversity. Balancing the need for increased food production with environmental sustainability is a key aspect of feeding the future.

In addition, as time passes, it is becoming clearer that a certain segment of the consumer public and retailers are more conscious of the environmental impact their purchases make and what their brands represent. They believe that buying locally can help reduce the carbon footprint and lower transportation miles on the food they consume. 

While this remains true, more established businesses and knowledgeable investors are looking at the resources needed to produce in the off-season or in a controlled environment. This requires using electricity or natural gas to light, heat and cool their facilities to provide consumers and retailers with consistency and quality year-round, while still local. The most conscious farms now work to capture and report these numbers to convince consumers that locally grown is, in fact, a more environmentally friendly choice.

Example:  Farms such as Gotham Greens, Area 2 Farms and NatureSweet are choosing to become B-Corps.  

(Certified B Corporations are social enterprises verified by B Lab, a nonprofit organization. B Lab certifies companies based on how they create value for non-shareholding stakeholders, such as their employees, the local community, and the environment. Once a firm crosses a certain performance threshold on these dimensions, it makes amendments to its corporate charter to incorporate the interests of all stakeholders into the fiduciary duties of directors and officers. These steps demonstrate that a firm is following a fundamentally different governance philosophy than a traditional shareholder-centered corporation.)

Where locally grown produce really shines is in delivering fresh products, especially when consumers want seasonally and geographically appropriate options. This may also be where farmers ultimately produce the most sustainable options, as seasonally appropriate crops require the least amount of manipulation to the growing climate as well as the lowest capital investment. The only question(s) remaining with this locally grown option is whether the farmer has access to the land needed to produce enough of these crops to support their farming business and the mortgage on the land, while still providing their family with a reasonable lifestyle. 

The desire to produce more locally, while investing in technology, is also where we have seen the biggest changes in how and where farms get financing. Historically, farmers used traditional lending sources such as banks, state-sponsored programs or owner financing to purchase land and needed equipment. These investments were considered safe and conservative based on using the farmland and a farmer’s home as collateral.  

But new and innovative farming concepts seldom qualify for traditional financing. They are considered more risky due few unproven profit models and much greater need for capital per acre of farmable land. Due to this risk, farms that use greenhouses or indoor farm designs have had to look to new financing options. This includes angel, private equity and venture capital financing options where risk and opportunity are measured differently than traditional outlets.

So what qualifies as locally grown? 

The 2008 Farm Bill* defined local food as food grown and transported fewer than 400 miles or within the same state. This obviously means something different depending on the state of the country you live in.  

If, for example, you live in Texas, locally grown could mean the food travels 600-700 miles. Yet someone who lives in Vermont could have food that travels no further than 200 miles in state or 400 miles including surrounding states. Regardless, farms focused on providing locally grown food must look at size and scale much differently than traditional farms targeting conventional produce markets and retailers.

*The farm bill is an omnibus, multiyear law that governs an array of agricultural and food programs. It provides an opportunity for policymakers to comprehensively and periodically address agricultural and food issues.

Where can you find locally grown produce?

Consumers who look for locally grown products are also likely to shop differently than your average grocery store shopper. Farmers markets played a major role in the initial local food movements. The popularity of farmers markets gave farmers direct access to their consumers, allowing them to control messaging and branding, while developing relationships with buyers. 

This led to developing other direct-to-consumer sales channels that have increased access for farmers and consumers. You can’t underestimate consumers’ appreciation for the opportunity to interact with local producers and learn more about their food’s origin.  

Photos courtesy of Area 2 Farms

Next up is specialty retailers and restaurants. Both recognized the demand for locally sourced products and incorporated them into menus and other packaged goods. Grocery stores also added special sections dedicated to local products.

And here is where the story might be changing: Consumers who prioritize locally grown and seasonal produce are often willing and able to pay a premium for products. These  consumers value health, the environment and experience. They normally have more disposable income and can afford to purchase food for reasons other than convenience, calories and protein. 

I will never claim to be an expert on the economy, but the media in general wants you to believe that our economy is struggling due to inflation. According to Statista, the economy was down about 10% in 2022 and will probably be down again slightly in 2023. 

According to “Yale Insights,” inflation (or even the perception of inflation) changes how consumers value the items they shop for. Many consumers become more critical of their purchases. They look for sales, “trade down” for generic brands and seek best prices. They also change where they shop, looking for discounts from retailers they perceive as cheaper, or forgo certain purchases entirely. 

Does this mean that all consumers who once valued locally grown produce are gone? 

No. It simply suggests that, as the economy changes, the accessible market for a premium-priced product will likely change. It may be limited to those who can afford the purchase or still value the product(s) over other items they regularly consume.

Getting back to the original question(s) in this article’s title, is “locally grown” a fad or a trend that is alive or dead? 

Based on everything we see from the USDA and other organizations that talk about farming trends, I say locally grown is alive and well.  

However, it also represents values that are difficult to scale or market easily to the general shopping public and retailers that offer options to price-conscious shoppers. This will create problems for many farms that used “locally grown” as a key reason to attract investment dollars from private equity firms looking to invest in a company, operate them or manage them for a short period of time, and then sell the entity or its shares after showing profitable and scalable growth.  

Farms that took this type of capital will likely outgrow the local market and move into that of the average “Walmart” shopper. Walmart and retailers similar to them focus on providing low prices and value to middle America. These are the same shoppers who have been losing disposable income over the past two years due to inflation.   

So the question then is not, is locally grown dead or alive? The question is, how do you build a profitable farm that is sized and financed appropriately to service discerning consumers who want products that might cost more to grow but meet the values that are important to them in their food choices?

Designed for: Greenhouse growers of hydroponic vegetable, ornamental, and hemp crops, researchers, and industry professionals.

Benefits:

• Learn from university and industry experts in the field
• Network with peers
• See technologies in action
• Gain insights into the latest technologies and techniques for high-tech crop production

Technologies on display will include:

• Substrate for containers and hydroponics
• Hydroponic supplies
• Nutrient testing
• pH and electrical conductivity control
• Water treatment products and technologies
• Climate control
• Biological controls
• UF/IFAS Extension Training

LOCATION: UF | Straughn Center, 2142 Shealy Drive, Gainesville, FL 32611
DATE: May 6, 2024
COST: $75 per person

Visit our website for more information and registration

This symposium is co-hosted by University of Florida Institute of Food and Agricultural Sciences
(UF/IFAS), Florida Nursery, Growers and Landscape Association (FNGLA), and the Root
Alliance.

What Will I Learn

The general learning objectives of this lecture series are:Being familiar with indoor farming system componentsUnderstanding basics of hydroponic culture management, andBeing able to start planning your own indoor farming business

What Topics are Covered

In this lecture series, you will explore the fundamentals of indoor farming by delving into seven core concepts:

• Background
• Indoor Farming Systems
• Nutrient Delivery
• Plant Responses to Environmental Conditions (Basics)
• Environmental Disorders
• Crop-Specific Production Management
• Economics

Speakers include researchers from around the U.S.

• Jennifer Boldt, USDA-ARS
• John Ertle, PP Systems
• Dan Gillespie, Holistic Industries
• Chieri Kubota, Ohio State University
• Roberto Lopez, Michigan State University
• Cary Mitchell, Purdue University
• Chris Peterson, Michigan State University
• Erik Runkle, Michigan State University
• Nadia Sabeh, Dr. Greenhouse
• Joseph Seong, Michigan State University
• Simone Valle de Souza, Michigan State University

The OptimIA University educational materials are suitable for a self-paced online course.

Check out OptimIA University today!

ITHACA, NY – The Cornell University Greenhouse Lighting and Systems Engineering (GLASE) consortium will deliver their latest virtual short course with a focus on three interactive greenhouse systems. Experts from academia and industry will share how growers can select and operate greenhouse coverings, climate screens, and supplemental horticultural lighting.

The 2024 GLASE Short Course will run from April 4 to May 9 and will feature six 90-minute modules presented over six weeks on Thursdays from 2 – 3:30 pm ET. Attend live sessions to participate in question and answer sessions with speakers and receive a discounted individual GLASE membership. Recordings will be made available on-demand in June. To register, click here.

The Greenhouse Systems Short Course is an educational series that will explore three major systems maintaining greenhouse environments and their interactive effects. To showcase the ways these systems improve plant quality and yields and save energy in greenhouses, industry experts will define the types of commercially available coverings, curtains, and lighting systems, show how these systems work together to support plant growth and development, and share real-world case studies. By the end of this virtual course, participants will be able to make informed decisions about selecting and using greenhouse systems in their growing operations.

This course is sponsored by Hoogendoorn Growth Management, Philips Horticulture LED Lighting, Svensson Climate Screens, and AGCULTURE by AGC.

“Svensson is thrilled to support the GLASE Greenhouse Systems Short Course. This educational event merges academia with industry expertise and provides growers with invaluable insights to enhance their growing environments. We are proud to be a part of this industry-leading event and look forward to sharing the latest screening technologies with growers,” shared Paul Arena, Greenhouse Climate Consultant with Svensson Climate Screens.

“Just as we have for the past 17 years, the Philips horticulture team continues to research how to use supplemental LED lighting to maximize and economize greenhouse production,” said Esther de Beer, Director, Plant Specialists with Philips Horticulture LED Lighting. “We’re happy to have this opportunity to share with the GLASE community a little of the research that our team has conducted the past few years, individually and collaboratively with our horticulture research partners – in North America and Europe.” 

“Hoogendoorn believes education and knowledge transfer are key within the controlled environment agriculture (CEA) industry,” said Luis Trujillo, President of Hoogendoorn.

“AGCULTURE is on a mission to bring more sustainable glass products to improve the productivity of growers while reducing their carbon footprint,” shared Mohammad Shayesteh, Director of AGCULTURE by AGC. “We are pleased to be one of the sponsors of the GLASE program to further propagate the knowledge about how we enable growers to achieve the above-mentioned goals using our glass products.”

About GLASE

Since 2021, the GLASE consortium has produced virtual short courses for growers, researchers, designers, engineers, and scientists. Topics previously covered include the selection, implementation, and benefits of plant lighting systems and climate control systems.

Guided by its Industry Advisory Board, GLASE and its partner academic institutions research the leading edge of LED systems engineering, plant photobiology and physiology, and greenhouse environmental controls and commercialize emerging technology to save growers money and reduce the carbon footprint of greenhouse operations.

By Adam Russell, Texas A&M AgriLife Communication Specialist

Jeff Bednar, owner/operator of Profound Foods in Fairview, is relatively new to controlled environment horticulture.

It might surprise any visitor to his 10-acre farm — featuring 10,000 square feet, soon to be 50,000 square feet of indoor and outdoor growing systems — that he doesn’t have a green thumb.

The truth is Bednar took a three-year “crash course” in controlled environment growing systems and the vegetables that grow best in them. His immersion into all things-controlled environment horticulture included attending permaculture school and dozens of conferences dedicated to controlled environment horticulture, including aquaculture and hydroponics.

But his journey began in the Texas A&M AgriLife Extension Service Texas Master Gardener Program in 2016 and continues via collaboration with experts at the epicenter of controlled environment horticulture in Texas – the Texas A&M AgriLife Research and Extension Center in Dallas.

He said the learning never stops. Controlled environment horticulture is a rapidly changing field and is emerging as a secure and sustainable food production method.

“We believe in sharing information and people working together,” Bednar said. “We aren’t employing scientists, and we are not performing research beyond trial and error, so reaching out to experts at the AgriLife center helped us solve problems a smaller farm like us can’t solve on our own. Their institutional knowledge and ability to find solutions is important for growers like me.”

Controlled environment horticulture collaboration grows

The work being done at the Texas A&M AgriLife center in Dallas is a core component to the controlled environment horticulture evolution within Texas, said Daniel Leskovar, Ph.D., director of the AgriLife centers in both Dallas and Uvalde, and professor in the Department of Horticultural Sciences.

Faculty across Texas A&M AgriLife are collaborating around the state, but Texas A&M AgriLife’s state-of-the-art facilities at Dallas and its proximity to industry and entrepreneurs make it an important space for innovation and advancement.

“We are looking at controlled environment horticulture in ways that can be scaled up and scaled down to serve producers at all levels,” Leskovar said. “So much of it revolves around technology, but we are also developing the applied science around it and how technology translates into efficiencies that cut production costs.”

Collaborating across the Texas A&M College of Agriculture and Life Sciences, the Dallas-based team of scientists includes Joe Masabni, Ph.D., AgriLife Extension small-acreage horticulturist; Genhua Niu, Ph.D., Texas A&M AgriLife Research professor of urban agriculture, both in the Department of Horticultural Sciences; and Azlan Zahid, Ph.D., controlled environment agriculture engineer from the Department of Biological and Agricultural Engineering. Joining them recently are new AgriLife Research faculty Arash Kheirodin, Ph.D., a controlled environment entomologist from the Department of Entomology, and Krishna Bhattarai, Ph.D., a plant breeder from the Department of Horticulture.

This team is expanding research and controlled environment programs around the state as well as curriculum on campus in Bryan-College Station. The controlled environment horticulture program also extends to Texas A&M University at Qatar and collaborates with entities like the U.S. Department of Agriculture and the National Science Foundation among other U.S. scientific and academic institutions.

These researchers are experimenting with a range of technologies that include long-standing methods like high tunnels and greenhouses and aquaponic and hydroponic systems. They are also engaged in concepts like precision agriculture that rely on innovative technologies such as remote sensors to collect a range of data related to environmental and plant conditions. Sensing technology allows growers to incorporate other cutting-edge advancements like automation, robotics and artificial intelligence to manage plants.

Controlled environment horticulture boasts many advantages over traditional agriculture, Leskovar said. Crops can be grown year-round and in environments that can be modified precisely to each crop’s preference and in ways that reduce natural stressors like drought, heat, insect pests and disease.

They also use less water and require fewer inputs of fertilizers, herbicides and pesticides. The technology will most likely supplement crops produced in fields, but hurdles remain. Energy costs to run controlled environment systems continue to pose the top challenge.

“We believe controlled environment horticulture will be able to complement open-field systems, but also provide capacity for addressing urban-suburban needs for nutritious foods in efficient and sustainable ways,” he said. “Efficiencies are very high, but right now costs are also very high. However, there is a lot of interest and investment focused on balancing cost benefits for producers.”

Controlled environment growers eager for information

Leskovar said the controlled environment horticulture program at Dallas has caused a ripple effect across the growing industry. Many of the technologies and methodologies are still in their infancy, but AgriLife Research experiments and collaborations between scientists and stakeholders is feeding rapid growth.

Among other focuses, projects include organic tomato production, variety selection, grafting, insect and pest control, and environment optimization with relation to light spectrum and duration and inputs like water and fertilizer. Scientists are also implementing technologies like precision agriculture, robotics, biostimulants and genetics-based plant breeding.

Controlled environment research at Dallas involves tomatoes and greens, tubers like potatoes and ginger, and turfgrass, among others, Leskovar said.

Leskovar is also working at Uvalde on a project with Kevin Crosby, Ph.D., professor and plant geneticist in the Department of Horticultural Sciences, Bryan-College Station, focused on growing resilient and high-quality peppers. The idea is to improve plant variety selection based on genetics and the ways growers tailor management practices for those varieties.

Through international collaborations, his research team at Uvalde is also investigating novel rootstock germplasm for tomato grafting applications in controlled environment systems. 

“We’re looking for production gains through management practices specific to varieties we are breeding,” Leskovar said. “In this case, we are looking at specialty peppers, which can bring higher value. Producers are eager to have that type of information.”

Building capacity, expanding outreach and education

Beyond ongoing research projects, Texas A&M AgriLife is expanding its capacity to perform research for outreach efforts and to educate future professionals in the field.

Amit Dhingra, Ph.D., head of the Department of Horticultural Sciences, Bryan-College Station, views controlled environment horticulture production as an important cog in the future of food security in the U.S. and globally. 

“These systems will be an important part of the overall food supply chain because they can provide fresh, nutritious produce in close proximity to urban centers,” he said. “Farmers can produce more in less space, and precision agriculture can bridge a variety of challenges by providing nutritionally dense produce in environmentally sustainable ways.”

The department is strategically expanding its controlled environment horticulture programs to keep pace with industry advancements and to prepare students for the burgeoning field. The College is investing to support those efforts and to create a pipeline that provides cutting-edge career opportunities for graduates and professionals seeking specialized skills for the industry.

Shuyang Zhen, Ph.D., assistant professor of controlled environment horticulture, Bryan-College Station, was hired last year and teaches two undergraduate courses about various aspects of controlled environment production and engages them in hands-on research and training.

Meanwhile, the department and the centers at Dallas and Uvalde are also seeking partnerships and grants to add cutting-edge technologies that translate into the program’s ability to advance technological application in the field.

“We are investing in different systems and methods from small tunnels to various soil bases to test the various practices that are very typical for smaller operations but that can also be scaled up and relate to other systems and methods,” Dhingra said. “We are looking at every opportunity to find a return on investment with foundational applied science and new discoveries. As a program, we are at a very exciting juncture where past successes are propelling us toward a bright future where engagement and collaboration will be key.”

Texas A&M AgriLife poised to support and lead

Bednar said he is happy to hear that a land-grant institution like Texas A&M is expanding efforts in the field. Publicly accessible unbiased scientific data and expertise for controlled environment growers is needed as more entrepreneurs like Bednar enter the field and/or expand at various scales.

Having the controlled environment horticulture program working toward industry-wide solutions and poised to assist growers like him creates a fertile environment for collaboration and seeding innovation.   

“Reality is important,” Bednar said. “It’s easy to get caught up in chasing the dream of a cucumber that is easier to grow year-round, but the reality is there are challenges on the plant and system side. But I also think the benefits that controlled environment systems could deliver to challenges like feeding urban populations in more efficient and secure ways far outweighs the challenges we’re working through today as growers. The researchers within Texas A&M AgriLife are here today, and I know they will be there tomorrow to support where we all hope to take this thing.”

“Introducing Spinach in Hydroponic Crop Production”
by Dr. John Ertle (PP Systems)

Please sign up to receive your Zoom link

#1 Growing Culinary Herbs under Controlled Environments

#2 Hydroponic Spinach

#3 Growing leafy greens with a low-pH hydroponic solution for root-rot disease management

#4 Vertical (Indoor) Farming Strawberry and Fruit Crops

#5 Hydroponic Spinach Production Systems and Methods in Japan

Café ArchiveCheck out our previous cafés in our Indoor Ag Science Cafe pageon the OptimIA website!

Indoor Ag Science Cafe is organized by the OptimIA project team funded by USDA SCRI grants program.
Previous café recordings are available in the OptimIA project website.
Please contact for more info: kubota.10@osu.edu

NEW YORK – Mayor’s Office of Urban Agriculture (MOUA) Executive Director Qiana Mickie announced today at the High School of Environmental Studies in Manhattan that New York City Public Schools’ Office of Food & Nutrition Services (OFNS) is the recipient of $200,000 through federal and state Farm to School grant programs. The funds, allocated by the United States Department of Agriculture (USDA) and New York State Department of Agriculture and Markets (NYSDAM), will be used for agricultural education programming, increasing local food procurement of socially disadvantaged farmers and producers, and establishing learning gardens at public school sites across the city.

“These essential funds are a win for our schools, our families, and our growers – giving students hands-on agriculture learning opportunities in the classroom as well as in community gardens by directly connecting them with socially disadvantaged farmers,” said Qiana Mickie, executive director, Mayor’s Office of Urban Agriculture. “Mayor Adams and Chancellor Banks have long understood the link between healthy food and student wellness. These programs will allow fresh food, innovation, and economic viability of regional farmers to grow hand in hand.”

“Good food is one of the great joys in life. We all deserve to know where ours comes from, and have access to well-sourced, delicious produce. That’s not always so easy in an urban environment like New York,” said Deputy Mayor for Operations Meera Joshi.“Thanks to these transformative USDA and New York State grants, the Farm to School program will support New York’s kids in their healthy food education and prop up socially disadvantaged farmers around New York City. It’s a win-win that wouldn’t have been possible without collaboration from every level of government. Congratulations to the Mayor’s Office of Urban Agriculture, NYCPS, and everyone who made this possible.”

“Schools are the centers of life for families and young people across New York City, providing two free nutritious and delicious meals a day to students, both during the school year and throughout the summer,” said Schools Chancellor David C. Banks. “It is critical that our kids have a strong understanding of where their food comes from, and why it is vital to build healthy eating habits now. I’m thrilled that these grants will allow us to expand food nutrition education programs for our young people, while supporting farmers and producers locally and across New York State.”

“New York State’s Farm-to-School grant program helps to ensure that New Yorkers of all ages and backgrounds, in every corner of the state, have access to fresh, local foods and an understanding of where that food comes from,” said New York State Agriculture Commissioner Richard A. Ball. “We congratulate our partners at the New York City Office of Food and Nutrition Services on securing funding that will help them to further this shared goal in the city and look forward to seeing these exciting projects come to fruition.”

“Our young people deserve access to meals that reflect their local communities, which is why we work to include locally and New York State-grown in our meals wherever we can,” said NYCPS Office of Food and Nutrition Services Senior Executive Director Chris Tricarico. “By helping diverse farmers and producers to move through the procurement process, these grants will help to expand access to locally grown and manufactured foods, serving our students and our communities.”

The USDA Patrick Leahy Farm to School Grant Program supports local farmers and producers by increasing the supply of healthy food in school communities and creating hands-on agricultural learning experiences for students such as planting, harvesting fruits, vegetables, and herbs in the classroom and farm.

The funding will support nine targeted high-need schools in all five boroughs, including the High School of Environmental Studies in Hell’s Kitchen, and cultivate food and economic equity through stronger relationships with local farmers that improve student wellness and education. This investment also reflects USDA’s commitment to equity by reaching historically underserved and marginalized communities. 

The New York State Farm-to-School Program was created to connect schools with local farms and food producers to strengthen local agriculture, improve student health, and promote regional food systems awareness. It provides technical and promotional assistance to schools, farms, distributors, and other supporting organizations to bring more local, nutritious, seasonal, and culturally appropriate meals to New York students.

That grant focuses on farm to school education for 360 students in six schools across the five boroughs. In collaboration with MOUA and the Cornell Cooperative Extension, OFNS will offer producer trainings that target socially disadvantaged and Minority and Women-owned Business Enterprise (M/WBE) urban and rural growers.

The funding will also help facilitate Farm to School agricultural education programming at public-school sites across the city and include farmer visits to schools, farm visits for students and a new farmer/producer training with an embedded fast track for M/WBE certification. The farmer/producer training is aligned with Mayor Adams’ goal to increase M/WBE certified businesses in city procurement and diversify the vendor pool to compete for OFNS school food contracts as well as other agencies’ food procurement contracts. It aims to increase socially disadvantaged farmer engagement in agricultural education and other programming while increasing local procurement from these farmers.

“Farm to School programming not only promotes healthy food lessons – it also increases students’ understanding of the importance of agriculture in climate justice,” said Elijah Hutchinson, Executive Director, Mayor’s office of Climate & Environmental Justice. “The USDA and NYSDAM Farm to School grants will give crucial support to high-need schools in all five boroughs to increase food equity and community connection during the school day and ensure the development of future climate stewards and food system changemakers.”

“This historic investment in Farm to School education programming will open impressive new opportunities for both high-need New York City schools and local M/WBEs,” said New York State Senator Leroy Comrie. “By educating students on where their food is coming from and committing to local M/WBE procurement, this program will foster meaningful ties to healthful and environmentally conscious food consumption early on in our city’s youth. I commend the high level of collaboration from the Mayor’s Office of Urban Agriculture across city, state, and federal entities to make this program possible and further encourage their office to continue looking for partnerships to showcase our incredible M/WBE community.”

“The IRC in NY’s New Roots Community Farm is thrilled to participate in the Farm to School program and believes in the benefits of teaching children about where fresh foods come from and where they can learn more about rural and urban agriculture,” said Sheryll Durant, food and agriculture coordinator, International Rescue Committee (IRC), New York New Roots Programs. “Urban agriculture is critical for food justice in schools and communities and much needed in New York City. A huge thank you to MOUA for bringing farmers and students together to expand this great work.”

“Cornell Cooperative Extension Harvest NY is thrilled to partner with the Mayor’s Office of Urban Agriculture and the Office of Food and Nutrition Services on expanding Farm to School programming in New York City and helping New York State producers better understand how to access the market,” said Cheryl Bilinski, program lead, New York Farm to Institution, Cornell Cooperative Extension-Harvest NY. “MOUA and OFNS recognize the need to provide curated technical assistance to producers, specifically socially disadvantaged, and to obtain the resources needed to see it to fruition. We’re grateful to the NYS Department of Agriculture and Markets and the USDA for their unyielding support of Farm to School.”

“The earlier young people learn about the importance of sustainable agriculture and its connection to nutrition and well-being, the greater our strides towards eliminating food disparities, and building more resilient communities,” said Sia Pickett, board member, Just Food. “These grant programs are another step towards a healthier future for New York City.”

GREENHOUSE MANAGEMENT WORKSHOP

Dynamic Growing

January 25-26, 2024

Shisler Center, OSU Wooster Campus

– in-person and virtual options –

Fundamentals plus advanced sessions on controlling greenhouse climate conditions to optimize crop quality. Sessions include:

–          Plant nutrition and monitoring for dynamic growing

–          Plant response to aerial environmental conditions

–          Dynamic environmental set points

–          Dynamic CO2 and supplemental lighting control

–          Plus, greenhouse tours

–          And, more!

Speakers: Paul Arena (Svensson); Dr. Luis Canas (OSU); Dr. Kale Harbick (USDA); Dr. Chieri Kubota (OSU); Dr. Peter Ling (OSU); Dr. Garrett Owen (OSU); Dr. Ketut Putra (Koidra): Rose Seguin (Sollum Technologies); Dr. David Story (Ridder Corp.); Dr. Francesca Rotondo (OSU); Dr. Jan Westra (Priva)

Watch for program and registration details at: go.osu.edu/greenhouse-2024

Introduction to Greenhouse Environmental Control for Crop Production

January 4 – March 28, 2024

This course is fully online with weekly live sessions on Thursdays 6:00 – 8:00 PM Eastern US Time and available via recorded lectures

Course Fee: $299

“Introduction to Greenhouse Environmental Control for Crop Production” is a 13-week certificate course designed and offered by ADVANCEA. The course will provide students with foundational information about the essentials of greenhouse environment control for a variety of commonly-grown crops.

Who Should Take This Course?

This course will provide a strong understanding of greenhouse environment control to those who are already employed in the industry, or those enrolled in an academic program with desire to learn about environmental controls in greenhouse systems.The course is designed to be equivalent to an upper-level college course and requires entry-level understanding of modern greenhouse production systems.

What You Will Learn

In this course, you will

• Review greenhouse crop production systems and management strategies
• Be able to describe why and how important environmental parameters are controlled using sensors and control systems
• Gain sufficient insight in the basics of energy and mass transfer to understand the key plant-environment interactions in greenhouses
• Learn the basics of sensors and control logic to optimize greenhouse conditions
• Become familiar with recent developments in greenhouse control strategies

Course instructors include researchers from the U.S. & the Netherlands (Delphy)

• A.J. Both, Rutgers University
• Murat Kacira, University of Arizona
• Chieri Kubota, Ohio State University
• Peter Ling, Ohio State University
• Guil Signorini, Ohio State University
• Ken Tran, Koidra Inc.
• Fengqi You, Cornell University
• Laura Bautista, Delphy
• Lisanne Helmus-Schuddebeurs, Delphy
• Stijn Jochems, Delphy
• Alex van Klink, Delphy
• Max van den Hemel, Delphy

This course is specifically designed for individuals with a non-engineering background and entry-level understanding of controlled environment crop production in greenhouses.

This course can be taken synchronously (live) or asynchronously (via recordings)

Click here to sign up now!

For more information, click here.