That head of lettuce, carton of strawberries, or bunch of spinach likely traveled farther than many people do on vacation before landing in your shopping cart.

Our modern food system is incredibly efficient, allowing us to enjoy fresh fruits and vegetables year-round regardless of the season. But that convenience comes with a fascinating logistical story. Every day, millions of trucks, trains, ships and airplanes move food across the United States, consuming enormous amounts of fuel along the way.

The numbers don’t lie.

Just How Far Does Our Food Travel?

The concept of “food miles” measures the distance food travels from where it’s grown to where it’s eaten.

According to research compiled by the National Center for Appropriate Technology (NCAT), fresh produce in the United States travels an average of more than 1,500 miles before reaching consumers. Processed foods average over 1,300 miles.

Some crops travel even farther.

Researchers at the former Leopold Center for Sustainable Agriculture examined produce arriving at Chicago’s wholesale market and found:

• Lettuce traveled over 2,000 miles
• Broccoli traveled over 2,000 miles
• Spinach traveled over 2,000 miles
• Grapes traveled over 2,000 miles

The average distance for the 30 produce items studied was 1,518 miles.

Those numbers aren’t surprising when you consider that much of America’s produce comes from concentrated growing regions like California’s Central Valley, Arizona’s Yuma region, Florida and Mexico before being distributed nationwide.

The Trucking Industry Does the Heavy Lifting

While railroads and ships play important roles in moving agricultural commodities, trucks handle the vast majority of fresh food distribution.

Refrigerated trailers transport everything from lettuce and berries to milk and frozen foods while maintaining carefully controlled temperatures throughout the journey.

A typical semi-truck averages approximately 6 to 7 miles per gallon of diesel fuel, depending on terrain, weather, weight and aerodynamics. That means a truck hauling produce 1,500 miles will burn roughly 215 to 250 gallons of diesel on that trip alone.

Now multiply that by thousands of trucks delivering food across America every day, and the scale becomes staggering.

America’s Food Freight Adds Up Fast

Transportation is only one piece of the food system, but it’s a significant one.

According to NCAT, transportation accounts for approximately 14% of the total energy used within the U.S. food system.

Researchers from the University of Michigan also found that while food transportation is extensive, the production of food itself accounts for a larger share of overall greenhouse gas emissions. Transportation contributes roughly 11% of food-related greenhouse gas emissions, while the production phase accounts for about 83%.

In other words, growing food requires far more energy than moving it, but transportation still represents a meaningful opportunity for improving efficiency.

Every Mile Costs Money

Fuel is one of the largest operating expenses for trucking companies.

If diesel costs $3.75 per gallon and a truck averages 6.5 mpg, fuel alone costs roughly 58 cents per mile.

A 1,500-mile shipment therefore requires approximately $865 worth of diesel fuel, and that’s not counting driver wages, equipment maintenance, refrigeration systems, insurance, tires, depreciation and distribution centers

Those transportation costs are ultimately reflected in the price consumers pay at the grocery store.

Local Production Is Gaining Attention

None of this means long-distance transportation is inherently bad.

Large-scale agriculture often benefits from ideal climates, economies of scale and highly efficient logistics. In some cases, producing food in the best growing region and transporting it efficiently can actually have a smaller environmental footprint than producing it locally under less favorable conditions.

However, there are situations where producing food closer to where it’s consumed offers meaningful advantages.

Local production can reduce transportation costs, decrease fuel consumption, shorten supply chains, preserve freshness, reduce spoilage (and therefore food waste), and increase resilience when disruptions occur

This is especially true for highly perishable crops like leafy greens, herbs and specialty vegetables.

A Different Approach to Food Production

As weather events, labor shortages, and transportation costs continue to challenge traditional agriculture, many organizations are rethinking where food should be grown.

Controlled environment agriculture, including hydroponic container farms, allows fresh produce to be grown directly where it’s needed, whether that’s outside a grocery store, beside a restaurant, on a school campus, or at a military installation.

Instead of shipping lettuce 1,500 miles across the country, it’s possible to harvest it just a few hundred feet away from where it will be eaten.

That’s not about replacing traditional agriculture. America’s large farming regions will always play a vital role in feeding the country.

But shortening the distance between harvest and plate can reduce transportation costs, improve freshness, strengthen local food security and make communities less vulnerable to supply chain disruptions.

In a world where nearly every tomato, head of lettuce and package of herbs has its own transportation story, sometimes the shortest journey is the most valuable one.

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What unites a growing number of these organizations is their use of container farm technology to help achieve those goals.

FarmBox Foods’ controlled-climate hydroponic farms and gourmet mushroom farms are being deployed by nonprofits, schools, restaurants, agricultural businesses, healthcare organizations and residential communities across North America. While each customer has unique objectives, they all leverage the same core advantage: the ability to grow fresh food year-round, almost anywhere.

Nonprofits Fighting Food Insecurity

For many nonprofit organizations, access to fresh food is a central part of their mission.

FarmBox Foods has also partnered with community organizations focused on increasing food access in underserved neighborhoods. Programs such as the Focus Points Family Resource Center initiative in Denver’s Globeville, Elyria and Swansea neighborhoods use container farming technology to bring fresh produce directly into communities that have historically lacked reliable access to healthy food. Village Family Farms in Cleveland is another example of urban growers supplying their common city with healthy food.

Schools Creating Living Classrooms

Educational institutions have discovered that a container farm is much more than a food-production system. It becomes a hands-on learning laboratory.

At South Carolina Governor’s School for Science & Mathematics, a FarmBox Foods hydroponic farm serves as a research lab where students explore biology, engineering, environmental science, robotics and agriculture. The facility supports research projects while helping students tackle real-world challenges related to food production and sustainability.

Schools such as EPIC Campus, Venture Academy of Leadership and Entrepreneurship, Morgan Community College and The Villages Charter School use FarmBox Foods technology to teach plant science, business, nutrition, entrepreneurship and sustainable agriculture. Students gain practical experience while producing fresh food that benefits cafeterias, local nonprofits and community organizations.

Restaurants Building Hyper-Local Supply Chains

Restaurants are increasingly looking for ways to improve freshness, reduce transportation costs and strengthen sustainability efforts.

Denver-based restaurant group Edible Beats installed a FarmBox Foods Vertical Hydroponic Farm known as BeatBox Farms to supply several of its restaurants with fresh greens and herbs. By growing produce just steps away from where it is consumed, the company has greater control over quality while reducing food miles and waste.

Other operators, including gourmet mushroom producers and farm-to-table businesses, use FarmBox Foods technology to provide chefs and customers with premium products harvested at peak freshness. Businesses such as Tooth & Gill Mushroom Co., Cannolo Family Farms and Fresh365 have built successful local food enterprises around container-based food production.

Farmers Expanding Production Capacity

Traditional farmers are also adopting controlled-environment agriculture to diversify revenue streams and improve operational resilience.

Operations like Boone’s Lick Heritage Farm use FarmBox Foods mushroom farms to expand gourmet mushroom production, serve restaurant customers and create value-added products. These systems allow growers to produce specialty crops year-round regardless of weather conditions, helping stabilize income and meet growing consumer demand for locally produced food.

Residential Communities Enhancing Quality of Life

The benefits of local food production extend beyond commercial agriculture.

At Barham Villas, a multifamily residential community in southern California, residents receive free, fresh produce grown inside an on-site FarmBox Foods Vertical Hydroponic Farm. Any excess harvest is donated to nonprofit organizations, creating a model that combines sustainability, resident wellness and community impact.

A Common Goal: Stronger Communities

Whether the customer is a nonprofit feeding families, a school educating future innovators, a restaurant sourcing ingredients, a farmer expanding production or a housing developer creating unique amenities, the outcome is remarkably similar: greater access to fresh food, stronger local food systems and increased community resilience.

FarmBox Foods technology enables organizations to align food production with their missions, transforming underutilized spaces into productive assets that deliver measurable social, educational, environmental and economic benefits. As more organizations seek ways to strengthen food security and sustainability, controlled-environment agriculture is proving to be much more than a growing method; it’s becoming a mission-enabling tool that helps organizations make a lasting and meaningful impact in the communities they serve.

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At its core, mushroom farming is about precision. Mushrooms are not like traditional crops. They do not rely on sunlight and they thrive in carefully managed environments with exact humidity, temperature, airflow and carbon dioxide levels. This makes them uniquely suited for indoor production. A controlled-climate container takes that concept further by creating a sealed, optimized ecosystem where every variable is dialed in for peak performance.

For a business owner, this translates into predictability. Instead of battling weather, pests and seasonal swings like most farmers, you are operating within a stable environment that produces consistent yields. That reliability is a major advantage when supplying restaurants, grocery stores or institutional buyers who demand steady inventory and uniform quality.

The economics are equally compelling. Gourmet mushrooms such as oyster, lion’s mane and shiitake command premium prices in local markets. Chefs value their flavor and freshness. Consumers are increasingly drawn to their health benefits and culinary versatility. With a container-based system, growers can produce these varieties close to the point of sale, reducing transportation costs and delivering a fresher product than large scale distributors can offer.

This local advantage matters. In many regions, mushrooms travel hundreds or even thousands of miles before reaching the shelf. By the time they arrive, quality has already begun to decline. A container farm located within the community can harvest and deliver within hours. That freshness becomes a selling point that customers are willing to pay for, especially in farm to table markets.

Another powerful aspect of container mushroom farming is its accessibility. Traditional agriculture often requires large tracts of land, significant water resources and years of experience. A container system lowers those barriers. It can be placed in urban areas, on unused lots or alongside existing businesses. It requires far less water than field crops and can operate with a relatively small team. With the right training and support, even first time growers can achieve success.

This accessibility also opens doors for diversification. Restaurants can grow their own specialty mushrooms. Schools can integrate production into hands-on STEM education. Correctional facilities and community programs can use mushroom farming as a workforce development tool. The versatility of the container model allows it to fit into a wide range of environments and missions.

From a sustainability perspective, mushrooms are already one of the most efficient crops to produce. They grow on agricultural byproducts such as sawdust or straw, turning low value materials into nutrient dense food. A controlled environment enhances that efficiency by minimizing waste and optimizing resource use. Water use is nominal (about 10-15 gallons per day). Energy consumption is managed through insulation and automation. The result is a system that aligns with growing demand for environmentally responsible food production.

Automation plays a key role in making this all work. Modern container farms are equipped with sensors and control systems that monitor and adjust conditions in real time. This reduces the need for constant manual oversight and allows operators to focus on harvesting, packaging and sales. It also creates opportunities for remote monitoring, giving owners the ability to manage their operation from virtually anywhere.

For those considering a new business venture, the scalability of container mushroom farming is particularly attractive. You can start with a single unit and prove your market. As demand grows, you can add additional containers to increase production without reinventing your process. Each unit functions as a repeatable module, making expansion straightforward and manageable.

Marketing mushrooms is often easier than people expect. They have a strong story behind them. They are nutritious, sustainable and locally grown. They appeal to chefs, health-conscious consumers and anyone interested in supporting regional food systems. With the right branding and outreach, growers can quickly build relationships with buyers and establish a loyal customer base.

There is also a growing awareness of the functional benefits of certain mushroom varieties. Lion’s mane is associated with cognitive support. Reishi is often linked to immune health. While regulations vary around health claims, the general interest in these benefits is driving demand. This creates additional opportunities for growers to differentiate their products and tap into premium markets.

Of course, no business is without challenges. Success in mushroom farming requires attention to detail, adherence to best practices and a commitment to quality. Contamination control, proper handling and consistent monitoring are essential. However, these challenges are precisely what a controlled-climate container is designed to address. By standardizing the environment and providing built-in systems for sanitation and airflow, it reduces many of the risks that can derail traditional operations.

Ultimately, a container-based mushroom farm is more than just a piece of equipment. It is a platform for building a resilient, scalable and future focused business. It empowers individuals and organizations to take control of food production in a way that is efficient, sustainable and profitable.

For those looking to enter agriculture without the constraints of land and weather, or for businesses seeking a high-margin product with growing demand, mushroom farming in a controlled climate container offers a clear path forward. It combines the science of controlled-environment agriculture with the art of cultivating one of the most fascinating and valuable crops on the market.

The opportunity is here. The technology is ready. The market is waiting.

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International tourists and U.S. citizens were first introduced to the idea in the 1980s and 1990s at EPCOT in Disney World, specifically the Living with the Land display within the futuristic attraction. It demonstrated what could be (and what now is).

Built on controlled-environment agriculture (CEA) principles, the plug-and-play systems enable growers to cultivate fresh, nutrient-dense crops year-round regardless of climate, season or location. And because container farms operate within a fully insulated, self-contained footprint, they integrate easily into almost any setting from urban corridors to remote locations.

One of the biggest advantages of containerized CEA is its broad adaptability across industries (see the Use Cases page on this website). In the hospitality sector, chefs and food-and-beverage directors appreciate the ability to source hyper-local greens and specialty ingredients just steps from their kitchens. Farm-to-table dining becomes more than a buzzword; it becomes an operational reality that improves flavor, consistency and menu innovation. Hotels and resorts with high guest turnover also find value in the reliability of on-site production, especially in areas where distribution networks are inconsistent.

In the grocery and retail world, container farms play a role in strengthening supply continuity, ensuring freshness and elevating the customer experience. Retailers can supplement existing produce sets with crops grown on location, reducing shrink while highlighting their commitment to freshness and sustainability. Some even integrate farms into their marketing strategy, offering store tours and educational programming that reinforces brand trust. For smaller community grocers and food co-ops, container farms provide both the wholesale growers and the stores themselves with a competitive edge by enabling them to carry premium local produce year-round.

The education and healthcare markets are also rapidly adopting CEA technology as well, and for good reason. Schools, universities and workforce-training programs use container farms as living laboratories, giving students hands-on experience with hydroponics, automation systems and environmental controls. Healthcare systems, senior-living communities and rehabilitation centers leverage the technology to ensure consistent access to clean, pesticide-free produce, often linking fresh food to wellness, dietary therapy and preventative-care initiatives. In both verticals, the farms become tools not just for production but for experiential learning and healthier living.

Of course, container farms are gaining traction in agriculture, corporate sustainability and decentralized food-access initiatives. Farmers are diversifying their operations with year-round specialty crops while corporations integrate farms into ESG strategies to reduce their carbon footprint and support local communities. Nonprofits, municipalities and tribal nations deploy container farms to address food insecurity by bringing high-quality produce directly to underserved areas. Across all these markets the versatility of modular CEA systems continues to redefine what’s possible in modern food production. And we’re only at the beginning.

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Behind the Tooth & Gill Mushroom Co. brand is husband-and-wife team Aaron Carter and Lauren Hawksworth, both of whom left the corporate world to pursue their passion for improving community access to healthy food in the form of gourmet mushrooms. These particular mushrooms are grown entirely in the confines of an insulated, tech-assisted shipping container farm built by Colorado-based FarmBox Foods.

Tooth & Gill Mushroom Co. launched last year and has made quite an impression through consumer-facing pop-ups, deliveries, farmers markets in Pagosa Springs and Bayfield, and food hubs like Terra Walk Farm and Valley Roots Food Hub. It has also forged partnerships with local restaurants (Meander, a New York Times-recognized farm-to-table destination; Keyah Grande’s Beyond the Gates, and Wild Finch, a new restaurant led by chef Daya Myers at The Springs Resort).

“It’s about local food systems, and people are starting to show interest in rebuilding those,” Lauren said. “We see it here in our community, which is really cool.”

Now being officially certified as organic enables Tooth & Gill to get on the shelves of local grocery stores. As interest in where food comes from and support for local farmers grows, there are opportunities for independently owned enterprises to fulfill the demand and help educate the public about the many health benefits of mushrooms. Lauren began incorporating mushrooms into her diet in her mid-20s and leaned heavily on lion’s mane mushrooms during her recovery from severe heatstroke a few years ago. For Aaron, the foray into container farming is a return of sorts to his family’s agricultural roots in Nebraska.

Due to the climatic and capital challenges associated with starting a traditional farm in the mountains, the founders of Tooth & Gill discovered FarmBox Foods and realized the shipping container model gave them a path forward to growing sustainably year-round in a rugged region where farming isn’t typically viable. They were drawn to mushrooms while exploring holistic and functional ways to heal and saw how underutilized gourmet mushrooms are as a wellness food.

In addition to a variety of fresh mushrooms, Tooth & Gill recently created its own line of powder extracts and dehydrated mushrooms (available via online order). Lauren’s career was in marketing for a supplement company, and there’s been a noticeable change in approach over the years.

“Wellness has shifted. People want to take care of themselves, but you also want to treat yourself. It has to taste good,” she said.

With that in mind, Tooth & Gill has a collection of recipes on its website that incorporate mushrooms into everyday dishes. To learn more about Tooth & Gill or to schedule an interview with the owners, send an email to hello@toothngill.com or call 602-828-8153. If you own or manage a store and want their products on your shelves, use the above contact information to reach out.

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DENVER – Online voting opened today for the Colorado Chamber’s Coolest Thing Made in Colorado People’s Choice award (edit: voting concluded on Oct.. 6, 2025). The fourth annual contest celebrates the vibrant and diverse manufacturing industry across the state.

“The People’s Choice award is one of the most exciting parts of this contest as it gives Coloradans the chance to support their favorite products from local businesses across the state,” said Colorado Chamber President and CEO Loren Furman. “These finalists showcase the creativity and innovation happening in Colorado, and we’re excited to see which product will stand out as this year’s People’s Choice!”

FarmBox Foods’ Vertical Hydroponic Farm was named as a top-10 finalist last month.

“Southwest is proud to champion the People’s Choice at Coolest Thing Made in Colorado, honoring innovation and celebrating the best of Colorado’s businesses and communities,” said Lexi Muller, senior regional manager of corporate responsibility at Southwest Airlines, the People’s Choice sponsor.

Voters can select up to three of their favorite products from the top 10 finalists list for the Coolest Thing Made in Colorado. Individuals can vote once per day until voting closes on October 6. The Colorado Chamber will announce winners of both the People’s Choice award and the Coolest Thing Made in Colorado top winner on Oct. 23 at the Coolest Thing Made Awards Banquet.

Voting is open now through October 6. Votes can be cast on the Coolest Thing Made in Colorado website here: https://coolestthingcolorado.com/peoples-choice.

The Colorado Chamber’s Coolest Thing Made in Colorado contest is presented by FirstBank, and the People’s Choice Award is sponsored by Southwest Airlines.

Watch the Chamber’s promotional video featuring all 10 finalists for the People’s Choice award here.

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Farming inside a controlled-climate shipping container is increasingly seen as an attractive business option for retirees, military veterans and individuals seeking a fresh start in their careers. Unlike traditional farming, which often demands backbreaking labor, large tracts of land and a willingness to gamble with unpredictable weather, container farming offers a streamlined, modern alternative that lowers the barriers to entry (especially financially) and creates opportunities for people at different stages of life.

For retirees, container farming provides a way to stay active, socially engaged and purpose-focused without overextending physically or financially. Many retirees crave a second act that balances meaningful contribution with flexibility, and operating a container farm offers exactly that. Because the system is automated and climate-controlled, retirees can manage their farms with part-time effort—often just a few hours each day—while producing something tangible and beneficial for their community. It’s also a potential legacy project, something that can be passed on to children or grandchildren (learn about a FarmBox customer in Nebraska who decided to start a family-run farming business in 2023).

For military veterans, container farming offers both structure and mission. Veterans are well-suited for this kind of work because they’re trained in logistics, operations and discipline, all skills that directly translate to farming within a controlled environment. Many veterans also feel a deep desire to serve their communities after military service, and food production provides an outlet for that calling. Programs that connect veterans with farming often highlight the therapeutic benefits of working with plants and the pride that comes with producing food for others. Plus, reentering the normal workforce comes with its fair share of challenges. Container farms in particular offer an achievable path into agriculture without the steep startup costs of traditional farms.

For career changers, container farming is a pathway into entrepreneurship in a growing industry. Professionals who are leaving corporate jobs or shifting after economic changes often seek work that is more purposeful and personally fulfilling. A container farm offers flexibility, scalability and the ability to tie their new career to emerging trends in sustainability, local food and health. With demand for locally sourced produce continuing to rise among restaurants, schools, hospitals and consumers, container farmers are well-positioned to build profitable businesses while also making a social impact.

Ultimately, container farming blends technology, sustainability and community service into a business model that suits people seeking meaningful, manageable and future-oriented work. For retirees, it’s a way to stay vibrant. For veterans, it’s a new mission. For career changers, it’s a rewarding gateway into purposeful entrepreneurship.

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Leaders from FarmBox Foods Fresh and the South Metro Denver Chamber of Commerce cut the ribbon to mark the occasion.

Operating out of its headquarters in Sedalia, Colo., FarmBox Foods Fresh offers a wide variety of flavorful, nutrient-rich mushrooms cultivated in a controlled-climate environment to ensure year-round availability and sustainability. Greens and herbs will soon be added to the menu. With regular weekly harvests and flexible pickup and delivery options available Monday through Friday, FarmBox Foods Fresh is redefining what it means to “eat local.”

“We’re excited to bring a new level of quality and consistency to Colorado’s fresh produce scene, especially mushrooms,” said Rusty Walker, CEO of FarmBox Foods. “This venture reflects our commitment to sustainable agriculture and our passion for providing access to healthy, locally grown food.”

The current gourmet mushroom selection includes lion’s mane, blue oysters and black king trumpets. FarmBox Foods Fresh will soon offer even more gourmet mushrooms, including chestnut, golden oyster, king blue oyster, pink oyster, king trumpets and snow oyster varieties. Prices range from $7 to $12 per pound depending on quantity, and pre-orders are now being accepted for upcoming varieties.

Whether you’re a professional chef seeking unique ingredients or a home cook looking to elevate your meals, FarmBox Foods Fresh delivers mushrooms that are as beautiful as they are delicious.

FarmBox Foods Fresh

5389 Plum Ave.

Sedalia, CO 80135

303-285-4076

www.farmboxfoodsfresh.com

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FOR IMMEDIATE RELEASE

August 7, 2025

Contact: CynthiaE@cochamber.com

Top Ten Finalists for 2025 Coolest Thing Made in Colorado Contest Announced

DENVER – The Colorado Chamber of Commerce today announced the top ten finalists for its fourth annual Coolest Thing Made in Colorado competition sponsored by FirstBank.

“This year’s top ten finalists represent Colorado innovation in so many ways,” said Loren Furman, President and CEO of the Colorado Chamber of Commerce. “From breakthroughs in space technology to products that support our farmers, protect our environment, and celebrate our love for the outdoors, these finalists reflect what makes Colorado such a unique place to live and work. We’re proud to highlight these amazing companies and look forward to celebrating them in October.”

The finalists were chosen by an independent selection committee who reviewed and assessed each nomination. The finalists will be honored at the Colorado Chamber’s Coolest Thing Awards Banquet on October 23, where the 2025 winner will be announced and presented with the Coolest Thing Made in Colorado trophy. The Chamber will also announce special categories of winners, including a “People’s Choice” award based on an online voting tool that will launch in the coming weeks.

The Coolest Thing Made in Colorado top ten finalists are as follows:

AE.1 Cosmos by Lightship

The AE.1 Cosmos is the first all-electric aero-electric travel trailer with a 77 kilowatt-hour battery and rooftop solar panels that create a fully self-contained power system. Made in Broomfield, its aerodynamic design and TrekDrive assist system improve towing efficiency and provide up to a week of off-grid living, offering a quiet and low-maintenance option for travel.

AIEye by HapWare

AIEye is a wearable assistive technology that translates nonverbal communication cues such as facial expressions, gestures and body language into discreet haptic feedback for people who are blind, low vision or autistic. The device pairs smart glasses with an integrated camera and a wristband to detect over 25 visual social cues and translates them into distinct, intuitive vibration patterns on the wrist. Made in Golden, AIEye is built for real-world durability, speed and ease of use.

Austere Remediation Unit (ARU-10T) by Austere Environmental

The Austere Remediation Unit (ARU-10T) cleans 10 tons of diesel-contaminated soil per day, removing 99.99% of pollutants and recovering the diesel for reuse. Developed in Golden, Colorado, the system helps prevent water contamination, reduces greenhouse gas emissions, and keeps contaminated soil out of landfills, offering a cleaner and more sustainable solution for waste management.

Autonomous Nano Tractor (ANT) by Barn Owl Precision Agriculture

The Autonomous Nano Tractor (ANT) is a fully electric, self-driving mini tractor engineered in La Junta, Colorado, for small to midsize farms. It handles precision row-crop tasks like weeding, targeted spraying, and planting support, cutting manual labor by more than 50% and reducing input costs by about 30%. Its modular design and advanced computer vision make it a scalable, low-maintenance solution for both regenerative and conventional farms.

Clarity-1 by Albedo

Clarity-1, developed by Albedo in Broomfield, is the first commercial very-low-Earth-orbit (VELO) satellite to 10-centimeter visible imagery and 2-meter long-wave infrared data in a single pass. Launched in March 2025, it marks a breakthrough in multispectral imaging, providing unprecedented detail for applications from city planning to climate research.

Innovaflex Arrays by InnovaFlex Foundry

The InnovaFlex Arrays, manufactured in Colorado Springs, are complex electrical systems built on glass or flexible materials that enable the measurement or application of electrical signals. These arrays have multiple uses, including “Organ-on-a-Chip” applications that allow researchers to study how human tissue responds to pharmaceuticals or treatments, reducing the need for animal testing and supporting more personalized medical approaches.

Laser Maze Challenge by Funovation

The Laser Maze Challenge, manufactured in Longmont, is an interactive attraction where players navigate glowing laser beams, racing against time in three unique game modes that test agility, speed and strategy. With immersive lighting, video replays, and a live leaderboard, it delivers an action-packed experience for families, thrill-seekers and competitive gamers.

Spectra Optia Apheresis System by Terumo Blood and Cell Technologies

The Spectra Optia Apheresis System, developed in Lakewood, is an industry-leading platform for therapeutic apheresis, cell processing, and cell collection, capable of separating and returning blood components while targeting specific cells for treatment or research. First introduced in 2007, it’s now used in over 125 countries to support procedures for hematologic disorders, rare diseases and emerging cell therapies.

The Narwhals by Apex Cool Labs

Manufactured in Boulder, the Narwhals are portable cooling devices designed to quickly reduce core body temperature by targeting specialized vasculature in the palms. Used by professional athletes, firefighters, construction workers, and others exposed to extreme heat, Narwhals help improve heart rate recovery, extend work capacity and provide lasting relief from heat stress in demanding environments.

Vertical Hydroponic Farm by FarmBox Foods

The Vertical Hydroponic Farm, manufactured in Aurora, uses patented vertical farming technology inside upcycled shipping containers to maximize growing space while minimizing water and energy use. These solar-capable, climate-controlled farms enable year-round cultivation of mushrooms, leafy greens and herbs almost anywhere in the world.

Learn more about the Coolest Thing Made in Colorado contest at www.CoolestThingColorado.com. 

The Colorado Chamber of Commerce champions free enterprise, a healthy business environment and economic prosperity for all Coloradans. It is the only business association that works to improve the business climate for all sizes of business from a statewide, multi-industry perspective. What the Colorado Chamber accomplishes is good for all businesses, and that’s good for the state’s economy. It was created in 1965 based on the merger with the Colorado Manufacturers’ Association.

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Article highlights:

• Health-forward menu items: Food service decision-makers are featuring produce in creative ways to satisfy consumers seeking nutrient-dense, plant‑based options.
• Produce innovation: From novel cuts to new varieties and packaging formats, freshness and convenience are key themes.
• Food service adapting: Chefs and operators are rethinking ingredient sourcing, menu flexibility and preparation efficiencies to meet evolving wellness expectations. Locally grown and locally purchased goods have gained more importance.

  

Linking Trends to Controlled‑Environment Agriculture (CEA)

CEA (the indoor growing of fruits, vegetables and herbs using technologies like container farms, greenhouses and hydroponics) fits nicely into many of these emerging food service trends.

1. Consistent Supply of High‑Quality, Nutrient‑Dense Produce

CEA enables year‑round production of crisp, nutrient‑retaining greens and microgreens, perfect for health‑centric operators who want predictable quality and availability.

2. Novel Varieties & Flavor Innovation

CEA allows experimentation with niche and specialty varieties (e.g. colorful lettuces, edible flowers, herb hybrids) that stand out on menus — exactly the kind of produce innovation operators are seeking.

3. Traceability & Transparency

Foodservice customers increasingly value knowing where their produce comes from and how it’s grown. CEA offers strong control over environmental parameters, traceable growing records, and often lower pesticide use—aligning with clean‑label preferences.

4. Local Proximity & Sustainability

Urban vertical farms and greenhouse operations close to metro centers reduce transportation times dramatically, delivering fresher product with a smaller carbon footprint. Operators can highlight “locally grown, indoor‑grown, and pesticide-free” produce as a differentiator.

5. Packaging & Shelf‑Life Benefits

Plants grown in optimized indoor settings often require less handling and damage, enabling minimal packaging solutions. Freshness and extended shelf life translate to less waste for food service operators.

6. Menu Innovation & Customization

With controlled environments, growers can produce micro‑batches of specialty herbs or leafy greens on demand. Chefs benefit from flexible supply and can experiment with new ingredients or shareable formats tailored to health‑oriented menus.

What This Means for Foodservice Operators

By embracing CEA partnerships, food service brands can scale their innovation, deliver fresh, local, health‑optimized greens and produce, and respond nimbly to menu trends while enhancing supply chain reliability and sustainability.

Final Takeaway

The health-driven trends highlighted by The Packer signal a moment of transformation in produce strategy across foodservice. Operators eager to lead in the wellness and convenience space will find fertile ground in controlled-environment agriculture, leveraging its precision, consistency and foundations in sustainability to meet consumer demand for fresh, healthy and innovative produce.

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