Chris Michlewicz, Author at Hydroponic Container Farms and Mushroom Farms

Using Tech to Improve Food Access, Reduce Impacts of the Supply Chain

There are countless ways in which today’s tech can help mitigate long-standing challenges related to food access, food waste and environmental impacts associated with our food supply chain.

Long-distance food supply chains present significant environmental considerations. Transporting food over great distances, especially by air, results in high greenhouse gas emissions, with air freight producing up to ten times more CO₂ than sea or land transport. Additionally, the intensive farming practices needed to meet global demand often strain natural resources such as land, water and energy. While the concept of “food miles” sometimes oversimplifies the environmental impact by focusing only on transportation distance, it remains clear that long-haul shipping contributes substantially to climate change. But in this day and age, innovations in food production make it possible to farm within a few miles of the consumer.

Operational vulnerabilities are another major downside of extended food supply chains. These complex networks are susceptible to disruptions caused by geopolitical conflicts, natural disasters or pandemics, which can sever supply links and lead to shortages. The reliance on lean inventory systems and limited refrigeration capacity further exacerbates these risks during crises. Moreover, the complexity of multi-tier supply chains makes traceability difficult, delaying responses to contamination or safety issues and increasing the risk to consumers.

Food quality and safety also suffer in long-distance supply chains. Extended transit times and inconsistent temperature control increase the likelihood of microbial contamination, such as Salmonella or E. coli outbreaks. Perishable goods, even when refrigerated, often experience a decline in freshness and nutritional value during prolonged transport, which can reduce consumer satisfaction and increase food waste.

Economic and social challenges arise from the dominance of large retailers in global supply chains. These powerful entities often prioritize cost reduction over sustainability, creating power imbalances that disadvantage smaller suppliers. These long supply chains also tend to obscure unethical practices, including forced labor or poor working conditions in upstream production stages. The pressure to standardize products for global markets also diminishes regional food diversity and undermines traditional artisanal food practices.

That being said, implementing sustainability measures within long-distance food supply chains presents some barriers. Smallholder farmers and lower-tier suppliers often lack the resources, knowledge or incentives to adopt eco-friendly practices such as crop rotation or composting. Infrastructure gaps and limited coordinated investment in sustainable technologies further hinder progress. These challenges highlight the difficulty of balancing the benefits of global food access with the need for resilient, ethical and environmentally responsible supply networks.

Controlled-Environment Agriculture: A Crash Course

Let’s start from the beginning.

Controlled-environment agriculture (commonly known as CEA) is a method of growing crops in an enclosed environment where climate parameters such as temperature, humidity, lighting and watering schedules, CO2 levels and nutrient delivery are precisely regulated. The goal is to create optimal growing conditions year-round, regardless of what’s happening outside.

HVAC systems regulate temperature and humidity, while LED or high-pressure sodium grow lights provide consistent light intensity and spectrum, mimicking natural sunlight. In hydroponics, plants are fed a nutrient-rich water solution and grow without soil (FarmBoxes typically utilize coco coir plugs as the substrate). In aeroponics, roots are suspended in the air and misted with nutrients, and aquaponics combines hydroponics with fish farming, using fish waste as plant fertilizer.

In concert with software, sensors placed in key areas within the farm monitor and adjust temperature, humidity, pH and nutrient levels in real time. Closed-loop irrigation systems reduce water usage, and energy requirements are nominal when compared with traditional outdoor growing. Of course, there will always be a need for conventional farming methods. After all, no one will be growing 8-foot-tall corn stalks (for example) en masse in an indoor environment for a variety of reasons.

CEA promises year-round crop production, a critical tool for those living in locales that don’t support food production due to climate conditions, poor soil, limited growing seasons or other factors. This is done without pesticides, and operators of CEA units often see high yields and faster growth cycles while using less land area. Hyper-localized food production results in decreased transportation emissions, helps the harvested goods retain their shelf life and full nutrient density, reduces supply chain vulnerabilities, and protects against common diseases that can wipe out an entire season’s worth of crops in short order.

Emerging trends in CEA include increasing use artificial intelligence to optimize yields, detect plant diseases and predict ideal harvest times. Meanwhile, more CEA farms are integrating renewable energy sources to lower costs and carbon footprints.

It’s worth noting that controlled-environment ag goes beyond just plants. Amateur mycologists have spawned businesses that focus on commercial-scale production of fungi, including the sought-after varieties such as lion’s mane, oysters, chestnuts, enoki and king trumpets.

These farms that allow for sustainable food production are being used in a multitude of industries, including education, grocery, food service, nonprofit, residential, workforce development and hospitality, and are bolstering food system resiliency for islands and people living in remote areas.

Indoor farms are not the entire solution for feeding our growing global population, but they’ll be a critical cog in the machine as we navigate an unpredictable food-production future.

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Ops Support Manager Named One of Colorado’s Leaders in Ag

Nick Brooks, operations support manager for FarmBox Foods, was named by the Denver Business Journal as one of the 20 leaders in agriculture for the whole state of Colorado. He was honored at a ceremony on March 20 at CSU-Spur.

Nick joined us as an intern in mid-2022 while he was still studying agricultural business at Colorado State University. He’s become a valuable part of our team, running farms on our campus in Sedalia, Colo., and training customers on how to grow successfully in our FarmBoxes. Congratulations, Nick! This is a well-deserved recognition!

We also want to mention that another member of FarmBox Foods’ extended family, Don Richards, was announced as one of the honorees this year, too. Don is one of the nicest people you’ll ever meet and, as an active member of the local farm bureau, he advocates for farms and farmers of all types. We’re immensely grateful to have his unwavering support. Congratulations, Don!

Fun Recipes to Try With Lion’s Mane Mushrooms

There are hundreds of ways to enjoy fresh lion’s mane mushrooms. This unique fungi often serves as a meat substitute, and its one-of-a-kind texture leaves lasting memories. Below are some fun recipes to try for bruschetta, tacos, stir fry, pasta, crab cakes and omelettes – all using lion’s mane!

Lion’s Mane Tacos

Ingredients:

1 lb lion’s mane mushrooms, shredded
2 tbsp olive oil
1 packet taco seasoning (or 1 tsp each of cumin, smoked paprika, chili powder, garlic powder, and onion powder)
½ cup vegetable broth or water
1 cup shredded lettuce or cabbage
½ cup guacamole or avocado slices
½ cup pico de gallo or salsa
¼ cup sour cream (or dairy-free alternative)
6 small corn or flour tortillas

Instructions:

Heat oil in a pan over medium heat.
Add shredded lion’s mane mushrooms and sauté for 5-6 minutes.
Stir in taco seasoning and vegetable broth, cooking for another 2-3 minutes until well-coated and slightly crispy.
Warm tortillas on a dry skillet or in the oven.
Assemble tacos with the sautéed mushrooms, shredded lettuce, guacamole, pico de gallo, and sour cream.
Serve immediately with lime wedges on the side.

Jerk Lion’s Mane Bruschetta

A smoky, spicy twist on classic bruschetta, perfect as an appetizer or snack.

Ingredients:

For the Jerk Lion’s Mane Mushrooms:

1 cup lion’s mane mushrooms, shredded or torn into bite-sized pieces
1 tbsp olive oil
1 tsp jerk seasoning (store-bought or homemade – see below)
½ tsp smoked paprika
1 clove garlic, minced
½ tsp soy sauce (or coconut aminos for a milder taste)
½ tbsp lime juice
½ tsp brown sugar or honey
½ tbsp fresh thyme (or ¼ tsp dried thyme)

For the Bruschetta:

1 small baguette, sliced into ½-inch thick pieces
2 tbsp olive oil (for brushing the bread)
1 garlic clove, halved (for rubbing on toast)
¼ cup cherry tomatoes, finely diced
2 tbsp fresh basil, chopped
¼ tsp salt
¼ tsp black pepper
¼ cup shredded cheese (optional – cheddar, gouda, or mozzarella work well)
1 tbsp balsamic glaze (optional, for drizzling)

Instructions

Prepare the Jerk Mushrooms:
- Heat olive oil in a pan over medium heat.
- Add shredded Lion’s Mane mushrooms and sauté for 2-3 minutes.
- Stir in garlic, jerk seasoning, smoked paprika, soy sauce, lime juice, and brown sugar.
- Cook for another 3-4 minutes until mushrooms are golden and slightly crispy.
- Remove from heat and set aside.

Toast the Baguette Slices:

- - Preheat oven to 375°F (190°C) or use a grill pan.
  - Brush both sides of baguette slices with olive oil and place them on a baking sheet.
  - Toast for 8-10 minutes or until golden brown.
  - While warm, rub each slice with a halved garlic clove for extra flavor.

Assemble the Bruschetta:

- - - Mix cherry tomatoes, basil, salt, and black pepper in a bowl.
    - Spoon the sautéed Jerk Lion’s Mane mushrooms onto each toasted baguette slice.
    - Top with the tomato-basil mixture.
    - Sprinkle with cheese, if using, and broil for 1-2 minutes until melted.

Finishing Touches:

- - - - Drizzle with balsamic glaze for a sweet contrast to the spicy jerk seasoning.
      - Garnish with extra fresh basil and serve warm.

Enjoy this unique fusion of Caribbean spice and Italian-style bruschetta!

Lion’s Mane Pasta

Ingredients:

1 lb. lion’s mane mushrooms, shredded
12 oz pasta (linguine, fettuccine, or spaghetti)
3 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup white wine or vegetable broth
1 tbsp lemon juice
½ cup grated Parmesan (optional)
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Instructions:

Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
In a large pan, heat olive oil over medium heat.
Add lion’s mane mushrooms and sauté until lightly browned (5-7 minutes).
Stir in garlic and red pepper flakes, cooking for another minute.
Deglaze with white wine or vegetable broth, letting it reduce for 2 minutes.
Add cooked pasta, lemon juice, and reserved pasta water as needed to loosen the sauce.
Toss with Parmesan (if using) and fresh parsley.
Serve hot with extra Parmesan and black pepper.

Lion’s Mane Crab Cakes

Ingredients:

2 cups lion’s mane mushrooms, finely shredded
1 egg
¼ cup mayonnaise
½ cup panko breadcrumbs (plus extra for coating)
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or a mix of paprika, celery salt, and cayenne)
½ tsp garlic powder
½ small onion, finely chopped
1 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for frying)
Lemon wedges, for serving

Instructions:

In a bowl, mix shredded lion’s mane mushrooms with egg, mayonnaise, Dijon mustard, Worcestershire sauce, and seasonings.
Stir in onion, parsley, and panko breadcrumbs.
Form small patties and coat them in additional panko for extra crispiness.
Heat olive oil in a skillet over medium heat.
Fry the cakes for 3-4 minutes per side until golden brown.
Serve with lemon wedges and tartar sauce.

Lion’s Mane Mushroom Omelette

Ingredients:

1 cup lion’s mane mushrooms, diced or torn
3 large eggs
2 tbsp butter or olive oil
¼ cup shredded sharp cheddar (or your favorite cheese)
¼ tsp salt
¼ tsp black pepper
1 tbsp chopped chives or green onions

Instructions:

Heat butter in a skillet over medium heat.
Add lion’s mane mushrooms and sauté until golden brown (5-7 minutes).
Whisk eggs with salt and pepper in a bowl.
Pour eggs over the mushrooms in the skillet, tilting the pan to spread them evenly.
Once the edges start to set, sprinkle cheese on top.
Cook for another 2 minutes until the omelette is fully set but still soft in the middle.
Fold the omelette in half and slide it onto a plate.
Garnish with chives and serve hot.

Lion’s Mane Stir Fry

Ingredients:

1 lb. lion’s mane mushrooms, torn into bite-sized pieces
2 tbsp olive oil or sesame oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp honey or maple syrup
½ tsp red pepper flakes (optional)
1 tbsp sesame seeds (for garnish)
2 green onions, sliced

Instructions:

Heat oil in a pan over medium-high heat.
Add lion’s mane mushrooms and sauté until golden brown (about 5 minutes).
Add garlic and ginger, cook for another minute.
Toss in the bell peppers, broccoli, and carrots. Stir fry for 3-4 minutes until vegetables are tender-crisp.
Mix in soy sauce, oyster sauce, and honey. Stir well to coat everything evenly.
Sprinkle with sesame seeds and green onions before serving.
Serve over rice or noodles.

Moving the Needle on Hunger, One Container at a Time

Food production is undergoing a radical transformation, with controlled-climate farming in shipping containers emerging as an innovative solution for age-old challenges.

This method involves growing crops inside repurposed shipping containers equipped with advanced climate control, hydroponic systems and LED lighting. By creating a fully controllable environment, farmers can optimize conditions for year-round cultivation, regardless of weather patterns or geographical location. As traditional farming faces mounting challenges such as climate change, soil degradation and unpredictable weather events, container farming presents a promising alternative that can boost food security and enhance agricultural resilience for communities around the world. And FarmBox Foods is here for it.

“We really do have a unique opportunity to move the needle in a positive direction, and tackle these struggles that people have faced for generations,” said Rusty Walker, CEO of FarmBox Foods, a Colorado-based manufacturer that also supports customers in their growing. “Putting ag technology into the hands of people who want to make a difference in their community has an exponential benefit that lifts people up in ways that we couldn’t have imagined when this company was starting out.”

One of the key advantages of controlled-climate farming is its efficient use of resources. Unlike traditional agriculture, which requires vast amounts of land and water, container farms can operate in urban spaces or areas typically unsuitable for farming. These systems use up to 95% less water than conventional methods and do not rely on harmful pesticides or fertilizers, making them more environmentally sustainable. The vertical stacking of crops within containers maximizes space efficiency, allowing farmers to produce large yields in small areas. This efficiency is particularly valuable as urban populations continue to grow, increasing the demand for fresh, locally sourced food.

Another transformative aspect of container farming is its ability to decentralize food production. Bringing farms closer to consumers reduces the need for long-distance transportation, thereby minimizing carbon emissions and food spoilage. Communities in food deserts — areas with limited access to fresh produce — can benefit immensely from the presence of container farms, which offer a reliable and consistent supply of nutritious food. This localized approach not only supports regional food systems but also strengthens community resilience during supply chain disruptions.

Looking ahead, the wide-scale integration of smart technologies will further enhance the impact of container farming. Innovations in data analytics, artificial intelligence and automation will allow farmers to monitor and adjust growing conditions in real-time, optimizing yields and reducing operational costs. As more companies, municipalities and nonprofits invest in and adopt these advanced systems, container farming has the potential to become a cornerstone of sustainable food production, reshaping how we think about agriculture and our connection to the food we consume. Through adaptability, efficiency and innovation, this food production model offers a scalable solution to feeding a growing global population while at the same time protecting the planet’s precious resources.

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Container Farming an Ideal Career Path for Military Veterans

The process of transitioning from active-duty military into a traditional business office setting is, for some, a daunting one. Luckily there is an option that marries procedure with technology, and those fundamentals result in something tangible. And edible.

Farming inside an upcycled, controlled-climate shipping container offers an environment rich with therapeutic benefits. It also provides the surrounding community with access to fresh veggies, ones that are grown locally by someone who takes great pride in their work. Building a indoor farming business, possibly by using a VA business loan for startup costs, is not just attainable, but it’s a practical solution for those who just can’t stomach a 9-5 grind in a stuffy office building.

VA business loans act as financial tools designed to assist veterans, active-duty service members, and, in many cases, their families in starting, growing or sustaining a business. While the U.S. Department of Veterans Affairs (VA) does not directly provide business loans, it collaborates with programs such as the U.S. Small Business Administration (SBA) to offer loan options with favorable terms for veteran entrepreneurs. One such option is the SBA Veterans Advantage Program, which provides fee reductions and competitive interest rates on popular loan types like the SBA 7(a) loan, used for working capital and equipment purchases, and the SBA 504 loan, intended for real estate and major fixed assets. Through these programs, veterans can access up to $5 million in funding.

Eligibility for VA business loans generally includes honorably discharged veterans, active-duty military personnel in the Transition Assistance Program, National Guard members, reservists, and military spouses, including those who have lost a spouse due to service-connected reasons. These loans offer several benefits, such as lower fees, flexible repayment terms, and access to capital for a variety of business purposes, including working capital, purchasing equipment, real estate acquisition, and even franchising opportunities.

To apply for a VA business loan, potential borrowers must prepare a comprehensive business plan that outlines their business model, financial projections and funding needs. Supporting documentation, such as proof of veteran status (e.g., DD-214 form), personal financial records, and business financial statements, is required. Applicants should identify participating lenders that offer SBA-backed loans and submit their applications for review. Upon approval, funds are disbursed for business use.

In addition to loan programs, veterans can access resources such as Veterans Business Outreach Centers (VBOCs), which provide mentorship, training, and guidance. Other financial assistance options include the Military Reservist Economic Injury Disaster Loan (MREIDL), which supports businesses affected by the deployment of essential employees. Some organizations also offer grants specifically for veteran entrepreneurs.

Those who are interested in exploring VA business loan options should research lenders and available resources to ensure the best fit for their business needs.

So, in short, fulfilling work after retirement from the military can be found inside a tech-assisted farm. For those who wish to explore purchasing a FarmBox and building a business around it, contact us for information that can help you put together a solid business plan.

Becoming a Farmer is Easier (and Cheaper) Than You Might Think

The word ‘farm’ usually evokes certain images. You might visualize vast open fields stretching toward the horizon, dotted with rows of crops or grazing animals. A red barn with a pitched roof, a silo standing nearby, and perhaps a tractor parked beside a weathered fence. We’re trying to broaden the definition, and give people the ability to farm in places that historically have not been able to support agriculture for one reason or another. With continuing climate shifts and general uncertainty regarding our ability to properly feed a fast-growing global population, our ag technology can provide a lifeline by introducing sustainable, hyperlocal food production wherever it’s needed. Watch the video about small-scale farming being an option, even for those who have no experience in agriculture.

Using Spent Mushroom Substrate for Soil Remediation

Used mushroom substrate plays a crucial role in soil remediation by enhancing soil health through its rich organic content, beneficial microbes, and capacity to improve soil structure. One of the primary benefits of substrate is its ability to biodegrade contaminants. The fungal enzymes it contains, such as ligninases and cellulases, help break down organic pollutants like hydrocarbons, pesticides, and heavy metals. This process, known as mycoremediation, allows residual fungi in the substrate to continue detoxifying the soil by breaking down toxins and sequestering harmful elements.

In addition to its detoxifying properties, spent mushroom substrate significantly improves soil structure. Its high organic matter content enhances aeration, water retention, and overall soil aggregation, reducing the risk of erosion and compaction. The substrate also introduces a diverse range of beneficial microorganisms that promote a healthy soil microbiome, outcompeting harmful pathogens and supporting plant resilience through symbiotic relationships with roots.

Another advantage of used mushroom substrate is its contribution to nutrient cycling and enrichment. Acting as a slow-release fertilizer, the partially decomposed plant material supplies essential nutrients like nitrogen, phosphorus and potassium, fostering long-term soil fertility. This process also aids in carbon sequestration, supporting sustainable carbon cycling. Used mushroom substrate can further help buffer soil pH and reduce salinity by improving water infiltration and facilitating the leaching of salts, creating a more hospitable environment for plant growth.

Spent substrate is also valuable in revegetation and habitat restoration efforts. It can enhance seed germination rates when used as a mulch or soil amendment, accelerating the recovery of natural vegetation and supporting ecosystem regeneration. By incorporating it into soil remediation projects, agricultural waste is repurposed to promote sustainable land management practices and restore degraded environments.

FarmBox Has Positive Impact on Community College Campus

Morgan Community College received its Vertical Hydroponic Farm in 2024 and immediately drew interest from the community. Kids from all grade levels were invited to tour the farm, as were local stakeholders and dignitaries during two community open houses. Since then, MCC professors have used the FarmBox to teach general sustainable agriculture practices, and have incorporated students from multiple departments, from biology and agronomy to precision forming hardware, business and multimedia graphic design. Thus far, students have successfully grown broccoli, bok choy, parsley, Korean ponytail radishes, cherry tomatoes, arugula, oregano, basil, Mexican mint marigold, Asian green mix, romaine, dill, chives and jalapeños.

Bill Miller, Precision Agriculture Faculty & Division Chair for Career Technical Education programming, said agronomy students choose a specialty crop for their final research project.

“We do it from start to finish and look at how it produces, how long it takes to germinate, how until it’s mature enough to transplant, how did it grow in the walls, what are the nutrient vales,” Miller said.

Just before harvesting, Miller puts out a message to faculty and students and invites them to take produce home. Rising Up, a nonprofit in Morgan County, also regularly picks up fresh veggies for its food bank. “Everyone loves” the FarmBox, and it has become a vital and dynamic teaching tool on the campus, Miller said.

Early childhood education facilities have toured the Vertical Hydroponic Farm, as have high school students learning about agribusiness. Hundreds of others, including community leaders, have also had a chance to see the operational farm up close, and they’ve marveled at its capabilities and potential for further applications going into the future.

Food Security and Clean Energy Meet at UN Climate Week

FarmBox Foods LLC and New Alternative Green Energy, Inc. (New A.G.E.) announced the signing of a partnership that will provide food security to underserved communities and support initiatives related to clean energy and environmental stewardship.

FarmBox Foods is a Colorado-based manufacturer of tech-driven, controlled-climate farms housed in shipping containers, and New A.G.E. is a veteran-owned technology company with a portfolio of patented solutions aimed at improving global quality of life.

The containerized farms will be used to produce approximately 100 million servings of nutrient-dense food for people and animals over the duration of the partnership in 450 strategic locations throughout the world. Representatives from both FarmBox Foods and New A.G.E. are attending Climate Week NYC, the largest annual climate event of its kind, from Sept. 22-29, to discuss the companies’ missions and how they fit into larger sustainability goals.

FarmBox Foods brings its agricultural technology to food deserts throughout the world, empowering individual communities to grow their own nutritious food, eliminating supply chain issues and weather-related disruptions, and reducing emissions and other impacts associated with farming and food transport. FarmBox Foods will participate in extended collaborations with other sustainability-oriented companies in New A.G.E.’s portfolio.

Rusty Walker, CEO of FarmBox Foods

“This is disruptive technology that has the ability to change the status quo for the better,” said Rusty Walker, CEO of FarmBox Foods. “We’re eager to work alongside New A.G.E. to collectively make a difference in the world.”

New A.G.E. is launching large-scale hydrogen infrastructure projects focused on making clean energy more accessible.

New A.G.E. leads the way in sustainable solutions with its diverse portfolio, encompassing
on-site hydrogen production, innovative fueling stations, advanced vehicle hydrolysis units to increase fuel efficiencies while reducing emissions, next generation solar technology integration, and water purification technologies. This comprehensive approach addresses environmental challenges across transportation, energy production, and agriculture, fostering a cleaner, greener, and more sustainable future.

Michael C. Wilson, Jr., founder and Chairman of New Alternative Green Energy

“We are always working to change the way that things have always been done if there is a better way to do it”, said Michael C. Wilson, Jr., founder and Chairman of New Alternative Green Energy. “We are excited to work with FarmBox Foods to bring sustainable agriculture and energy together to work towards our mission, the Restoration of Creation, and to change the world.”

New A.G.E. also plans to create farm-to-table communities, also called agrihoods, in record numbers as part of broader economic development initiatives. The mixed-use villages offer residential living with a farm-to-table focus for families seeking a lifestyle centered around simplicity and sustainability.

About New A.G.E

New A.G.E. is a veteran-owned, mission-driven technology company with a portfolio of patented solutions aimed at improving global quality of life. The company’s core focus is on developing clean energy infrastructure, specifically that which makes hydrogen power more accessible, and to reduce the overall environmental impact of the existing infrastructure through its use of Vehicle Hydrolysis Units.

About FarmBox Foods

FarmBox Foods is a Colorado-based manufacturer of controlled-climate container farms that provide communities with the ability to sustainably grow healthy food year-round, anywhere in the world. The privately funded company brings food security and decentralized food production to areas in need through agricultural technology in the form of a Vertical Hydroponic Farm (VHF), Gourmet Mushroom Farm (GMF) and Hydroponic Fodder Farm (HFF). The high-yield, low-carbon-footprint container farms offer an alternative to traditional outdoor agriculture, which is subject to disruption from inclement weather, drought, conflict and more. The cutting-edge farm designs promote easy operation and maintenance while reducing the risk of food-borne illnesses.