A Pagosa Springs-based small business that uses a controlled-climate container farm to grow culinary and functional mushrooms is now certified organic.
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.
For centuries, the ability to grow food has been bound by geography. Fertile soil, predictable weather and access to water determined who could farm and who could not. But a new era in agricultural technology is set to dismantle those boundaries, giving people everywhere the power to grow their own food, regardless of climate, location or experience. From the frozen outskirts of Alaska to the heart of desert cities, innovations in controlled-environment agriculture (CEA) are reshaping what it means to be self-sufficient.
At the core of this movement are systems designed to make farming as accessible as it is sustainable. Container farms, vertical gardens and modular hydroponic units are transforming empty lots, parking garages and even rooftops into thriving centers of food production. These systems use precise sensors and automation to control every variable — from temperature and humidity to light spectrum and nutrient delivery — creating optimal growing conditions 365 days a year. The result is reliable, pesticide-free food that can be harvested within walking distance of the people who will eat it.
For families and communities once disconnected from the source of their food, this technology offers more than convenience; it restores agency. No longer dependent on global supply chains or industrial farms, people can now produce mushrooms, fresh greens, herbs and even some fruits with minimal land and water use. It’s a form of empowerment that reaches beyond nourishment; it reconnects humans with nature in a way that fits our modern, urbanized lives. A shipping container on the edge of town can now provide thousands of pounds of produce annually, feeding schools, hospitals and neighborhoods that historically have faced food insecurity.
Emerging ag tech is also bridging cultural and economic divides. In developing regions where arable land is scarce or drought is common, compact, solar-powered systems allow for year-round harvests. In major cities, startups are pairing automation with education, helping residents learn the science of growing and inspiring a new generation of urban farmers. Every innovation, from AI-driven irrigation systems to seed-to-harvest data analytics, is refining the process and making local food production more efficient and attainable than ever before.
As climate shifts challenge traditional agriculture, these technologies are proving to be more than a novelty; they’re a blueprint for resilience. They reduce water consumption by up to 95 percent, eliminate the need for chemical pesticides and drastically reduce food miles, cutting emissions tied to transport and storage. More importantly, they shift the narrative from dependence to participation. Food is no longer something that happens on distant farmland; it’s something that can thrive anywhere people choose.
The democratization of food production marks a turning point in human history. Agriculture began as a means of survival and evolved into an industry. Now, with emerging ag tech, it’s coming full circle, returning to individuals and communities who can once again grow what sustains them. It’s a movement defined not by scale, but by access, creativity and connection. And as the technology continues to advance, it carries with it a simple but transformative promise: no matter where you live, you can cultivate your own future.
Seismic shifts in how we operate as a society are happening all around us, and some days, it seems like it’s all happening at once. The food industry is no stranger to change, and it’s constantly having to acclimate to a variety of external factors that are forcing this change.
In a world facing mounting environmental, social and economic pressures, the way people grow food is undergoing a radical transformation. No longer confined to traditional outdoor fields in rural settings, food production is now taking root in cities, repurposed buildings and even shipping containers. From climate change to shifting consumer preferences, multiple interconnected factors are reshaping how and where people cultivate crops, and the ripple effects are touching everything from supply chains to dinner plates. Let’s take 5 minutes to explore the primary forces driving these shifts and how they’re shaping the future of food production.
Climate Change and Unpredictable Weather
Perhaps the most significant factor reshaping food production is shifting climates. As global temperatures rise, traditional agricultural zones are experiencing unpredictable weather patterns, more frequent droughts, floods and rampant wildfires. Crops that once thrived in certain regions are now at risk, leading to decreased yields and food insecurity.
A rendering of a FarmBox Foods container farm in an arid region.
In some areas, once-reliable growing seasons are moving or shortening. Farmers are being forced to either adapt their methods — using drought-resistant seeds, rotating crops, or investing in irrigation — or abandon fields altogether. This instability is prompting innovators to explore controlled-environment agriculture, which includes hydroponics, aeroponics and aquaponics systems in greenhouses and vertical farms.
Indoor farming methods allow growers to remove weather variability from the equation, offering a stable, year-round growing environment. As weather extremes continue to escalate, climate-resilient farming will only grow in importance.
Urbanization and Land Scarcity
With over half of the world’s population now living in urban areas—and that percentage expected to climb, the availability of arable land near cities is shrinking. Urban sprawl devours farmland, forcing food to travel further to reach consumers. The longer the distance, the greater the transportation costs and the larger the carbon footprint.
To combat this, urban agriculture is emerging as a viable solution. Rooftop gardens, community farms and repurposed buildings are being transformed into micro-farms that feed local populations. Innovations such as modular container farms, which are portable and space-efficient, are enabling hyperlocal food production, even in areas with little or no traditional farmland.
The benefits of growing food close to where it will be consumed include reduced transportation costs, fresher produce and increased food security in densely populated areas. This localized approach is essential for making food systems more sustainable and resilient.
Technological Advancements in Agriculture
Technology is rapidly changing every aspect of farming. Precision agriculture, powered by sensors, artificial intelligence and satellite imagery, allows for more efficient use of water, fertilizers and pesticides. These tools help maximize yields while minimizing environmental impacts.
But the innovation doesn’t stop at the field. In indoor environments, growers are leveraging automation, climate controls and data analytics to maintain optimal growing conditions for each crop. LED lighting systems can be tuned to the specific wavelengths that stimulate plant growth (full-spectrum, anyone?), while real-time monitoring ensures that nutrients and water are delivered with pinpoint accuracy. This is a cornerstone of FarmBox Foods’ approach. Targeted and timely dosing, watering and lighting.
With the rise of “smart farms,” technology is making it easier to grow food in places that were once considered inhospitable. Whether it’s a basement in Brooklyn or a desert outpost, technology is unlocking new possibilities in agriculture.
Evolving Consumer Expectations
Today’s consumers are more educated and environmentally conscious than ever. They want to know where their food comes from, how it was grown, and what its impact is on the planet. Many are prioritizing local, organic, and sustainably grown options, even if it means paying a premium. This consumer shift is influencing how food is grown. Transparency, traceability and low environmental impact are becoming selling points. Supermarkets, restaurants and wholesalers are responding by sourcing more produce from local or eco-friendly farms, and in some cases, creating partnerships with indoor farming operations.
The “farm-to-fork” movement is no longer a fringe trend — it’s becoming an expectation. As people demand fresher, cleaner and more ethically produced food, growers are changing their practices to align with these values.
Global Supply Chain Disruptions
The COVID-19 pandemic, followed by geopolitical tensions and logistical bottlenecks, revealed just how fragile global food supply chains can be. Delays, labor shortages and inflation caused widespread disruption, highlighting the dangers of relying too heavily on international suppliers for essential goods like food.
As a result, many communities and governments are investing in decentralized food systems. Localized production provides a buffer against global instability and reduces the risks associated with long-distance transportation. In this context, indoor and urban farming offer an appealing solution, not just for sustainability, but for strategic resilience.
Building regional supply chains allows for greater control, adaptability, and community engagement. It also helps stimulate local economies by creating jobs in agricultural technology (softened shortened to ‘agtech’), operations and logistics.
Water Scarcity and Resource Efficiency
Water is one of agriculture’s most critical and overused resources. Traditional farming consumes roughly 70 percent of the world’s freshwater supply, and in many regions, aquifers are being depleted faster than they can recharge. With water becoming increasingly scarce, especially in drought-prone areas, growers must rethink how they use this precious resource.
Soilless systems like hydroponics and aeroponics can reduce water usage by up to 90 percent compared to conventional methods. These systems recycle water within closed loops, dramatically lowering waste. As water stress intensifies, efficient farming methods will become indispensable for maintaining food production.
Resource-efficient agriculture also reduces the need for fertilizers and pesticides, which helps protect nearby waterways from runoff and pollution. This makes modern farming not just more productive, but more environmentally responsible.
Policy and Investment Trends
Governments, investors and institutions are recognizing the urgency of agricultural innovation. From grants for indoor farming startups to tax incentives for sustainable practices, public policy is beginning to reflect the need for resilient, future-proof food systems.
At the same time, venture capital and impact investors are pouring funds into agtech, alternative proteins, and regenerative agriculture. This influx of capital is accelerating the development and deployment of scalable farming solutions that can meet growing global demand.
Policies that support urban agriculture, reduce barriers to entry and promote food justice are also helping expand access to healthy food in underserved communities. These developments underscore the growing recognition that food security is inseparable from environmental stewardship and social equity.
The Future of Food is Flexible
As climate challenges intensify, populations grow and urban centers expand, how and where we grow food must evolve. What’s emerging is a more decentralized, diversified and tech-driven food system that emphasizes sustainability, efficiency and local resilience.
Multiple forces, such as climate, consumer demand, economics, technology and policy, are converging to redefine agriculture for the 21st century. While the traditional farm is far from obsolete, it’s now part of a much broader landscape that includes vertical farms, container farms, rooftop greenhouses and other creative solutions that haven’t even been invented yet.
Ultimately, the future of food will depend not on any single approach, but on a mosaic of practices adapted to local needs, conditions and cultures. By embracing innovation while honoring the principles of stewardship and equity, we can create a food system that nourishes both people and the planet.
It’s clear that emerging technologies will and are playing an increasingly vital role in how we live our lives and how we conduct business.
The advent of AI-driven everything marks a turning point in society. But it’s worth noting that technology has been transforming our day-to-day for centuries, albeit in different forms. The printing press was a game-changer for information sharing. Television built upon what radio had already started. Mechanized implements turned traditional farming on its head. Now, technology exists to enable people to grow food in places where it’s never been possible.
FarmBox Foods leverages its modular container farms to allow others to sustainably feed people, transforming standard 40-foot shipping containers (approximately 320 sq. ft.) into fully automated farms. These container units are climate‑controlled, sensor‑driven and — in the case of the Vertical Hydroponic Farm — stacked with vertical tubes to maximize yield per square foot, with integrated LED lighting and nutrient delivery systems supporting year‑round cultivation of leafy greens, herbs, peppers and more.
At the heart of the technology is a patented vertical hydroponic watering system, capable of reducing water usage by up to 99% compared to traditional agriculture. By cycling nutrient-rich water through seed tables and grow tubes, and tightly controlling environmental variables, FarmBox eliminates the need for pesticides or fertilizers, enabling the production of fresh, clean produce that can reach vulnerable populations with minimal contamination risk.
FarmBox also created a farm to grow nutrient-dense mushrooms. The mushroom unit yields around 400 lbs. per week, often across multiple specialty species. The fodder systems can produce 850 lbs. per day of high‑digestibility feed supplement for livestock, improving animal health and reducing methane emissions, a further benefit for sustainability and local protein supply.
A core component of our mission is deploying these container farms directly into food deserts, remote communities, schools, hospitals, underutilized urban spaces, prisons, farms and ranches, and food banks. By placing farms in or near populated, underserved areas, FarmBox dramatically reduces transportation delays, minimizes spoilage and provides locally grown produce on demand, boosting both food security and access.
Through smart, compact, water‑efficient container farms that can operate nearly anywhere, FarmBox Foods is bringing fresh food production to the front lines of food insecurity, feeding people in need with local, predictable, healthy and safe harvests year‑round.
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.
— — — — — —
Greenhouse alternatives, functional mushroom growing, mushroom tincture, vegetable farming unit, mushroom growing system, mushroom grow box, organic food production, stranded oil and gas asset usage, uses for flare gas, Conex growing container, zoo food production, grow your own feed, barley for grassfed beef, Wagyu cattle feed, how to spend esser funds, grow your own feed, cattle feed production, barley grass chicken feed, growing livestock fodder, barley grass production, off-grid farming, tree propagation, how to grow tree seedlings, DIY mushrooms, starting a farm, how to start hydroponic growing, how to start growing mushrooms, container startup business, solutions to food deserts, island agriculture practices, sustainable food production on islands, small-scale farming in island communities, resilient food systems for islands, island permaculture initiatives, hydroponics in island farming, local food sourcing on islands, sustainable urban agriculture, vertical farming techniques, small space farming ideas, urban homesteading practices, indoor farming innovations, container gardening in a city, hydroponic systems for urban farms, sustainable agriculture, water-efficient farming, eco-friendly farm, sustainable food production, organic farming for sustainability, shipping container farm, mushroom farm, mushroom farming, mushroom cultivation, , growing mushrooms for profit, and climate-smart agricultural practices
Growing vegetables near the consumer is an excellent idea for several compelling reasons, starting with freshness and nutritional value.
Vegetables that are grown locally and consumed shortly after harvesting retain more of their nutritional content compared to those that are transported over long distances (A head of lettuce travels an average of 2,000 miles before it arrives on plates in the U.S.). Hyperlocal growing means consumers receive fresher produce with higher levels of vitamins, minerals, and other beneficial compounds. The reduction in time between harvest and consumption helps to preserve the taste and texture of the vegetables, enhancing the overall eating experience.
Another significant benefit is the environmental impact. Growing vegetables near the consumer reduces the need for long-distance transportation, which in turn decreases greenhouse gas emissions and the carbon footprint associated with food distribution. This localized approach minimizes the use of fossil fuels and reduces the pollution associated with refrigeration and packaging necessary for long-haul transport. Additionally, local farming practices, especially those conducted in low-water-usage, small-footprint hydroponic container farms, often employ more sustainable and eco-friendly methods, which can contribute to the conservation of biodiversity and the health of local ecosystems.
Economic advantages also play a crucial role in the argument for local vegetable production. Supporting local farmers boosts the local economy by keeping money within the community and creating jobs. This can lead to more resilient and self-sufficient local economies, where consumers have a direct relationship with the producers. This relationship can foster a sense of community and trust, as consumers can learn more about where their food comes from and how it is grown, often leading to higher standards and more ethical farming practices.
AND growing vegetables near the consumer promotes food security and resilience. Local food systems are less vulnerable to global supply chain disruptions, such as those caused by natural disasters, political instability, or pandemics. By decentralizing food production, communities can ensure a more reliable supply of fresh vegetables. This local focus also encourages urban and peri-urban agriculture, which can utilize otherwise underused spaces like rooftops, vacant lots, and community gardens, further contributing to food availability and community engagement in sustainable practices.
The Phytobiomes Alliance facilitates and coordinates national and international research projects on phytobiomes to accelerate the sustainable production of food, feed, and fiber for all. The term “Phytobiome” refers to a plant growing in a specific environment (a biome), and all the geophysical and biological components that interact with this plant.
Colorado-based FarmBox Foods takes upcycled shipping containers and transforms them into controlled-climate container farms in which mushrooms, leafy greens, culinary herbs, micro greens, peppers, fodder, and other plants can be sustainably grown. This ground-breaking production solution provides an efficient way for local communities to grow healthy food, with low energy and water usage.
“We are thrilled to have FarmBox Foods join the Alliance,” said Kellye Eversole, the Alliance Executive Director.“Their innovative container farms are a perfect example of a phytobiome. FarmBox Foods’ expertise will be an invaluable addition to our scientific Coordinating Committee, helping us to advance our understanding of the various components impacting plant production in a closed environment as well as in the field. FarmBox Foods is also pioneering the production of livestock fodder in containers and we look forward to working with them to find plant/microbe-based solutions to challenges facing the livestock industry, such as the need to reduce methane production, increase overall livestock health, and improve feed efficiency.”
Joseph Cammack, FarmBox Foods Executive Vice President, will be joining the Alliance Coordinating Committee. This Committee identifies research, resource and technology gaps, establishes priorities, and develops strategic plans to achieve Alliance goals. Cammack will also be joining the Controlled Environment Agriculture (CEA) Working Group that is tasked with identifying major CEA challenges that could be addressed by phytobiomes research.
“The work that the Phytobiomes Alliance is doing is critically important as our world population surges and sustainable food production becomes more of a priority,” said Cammack. “We are excited to be involved in research that helps overcome challenges in our space and strengthens our industry as a whole.”
Over the next decades, understanding entire systems of phytobiomes will be critical to ensuring sustainable global food security in the context of population growth, climate change, the necessity to preserve biodiversity and natural resources, while maintaining or enhancing grower profitability. The Phytobiomes Alliance is working on addressing these challenges by establishing a foundation of knowledge on how phytobiome components interact and affect each other.
Is there any greater gift than bestowing life-changing knowledge to younger generations?
For schools that focus on science, technology, engineering and math — or those that simply think outside the box when it comes to how they educate their students — it’s a no-brainer. The trend of implementing curriculums that emphasize hands-on learning is on an upward trajectory, and it shows no signs of slowing.
The Governor’s School of Science and Mathematics in South Carolina is a prime example of how to promote greater interest in learning among all students, including those who struggle in a traditional, straight-out-of-the-textbook setting. The high school recently began growing in a Vertical Hydroponic Farm made by FarmBox Foods that will serve as an interactive classroom for years to come. It’s housed inside an upcycled shipping container that’s been outfitted with all of the plumbing, electrical components and sensor technology needed to grow food.
Oftentimes, engagement is the key that unlocks the door to improved attentiveness, and producing something tangible hammers home the potential impacts. When a student is able to hold, say, a fresh head of lettuce that was grown via ingenuity, it can spark something greater: intense motivation to learn more. They suddenly — and satisfyingly — have used both existing and newfound knowledge of science and technology to grow fresh, nutritious food, perhaps for those who face hunger in their community. The students can literally hold the real-world impact in their hands.
GSSM’s Hydroponic Research Lab, however, isn’t necessarily centered on what it can produce, but how it produces, and, perhaps more importantly, why. It’s a venue for all-encompassing lessons in everything from civics and social responsibility to inventing new indoor farming techniques and creating avenues for environmental stewardship that previously didn’t exist. The educational promise is boundless, as are the practical applications that result.
In many respects, encouraging initial failure provides interdisciplinary opportunities for critical thinking and problem solving. GSSM’s students will have the ability to experiment with different controlled environments, study the research findings, and help answer questions about its effects on the agricultural community in its region, state and beyond. The lab will also help students to develop and standardize hydroponic research protocols for model plants used in plant science, plants of interest and plants beneficial to the area.
“The GSSM Hydroponic Research Lab provides unprecedented opportunities for students to engage in meaningful research on issues of worldwide significance right here on the GSSM campus in Hartsville, SC,” said GSSM Director of Research and Inquiry, Dr. Josh Witten. “Because this lab represents a unique research resource, it will also be a platform for GSSM students, faculty, and staff to collaborate with researchers beyond our campus. These innovative and immersive experiences are a hallmark of the GSSM education, which prepares students to become the problem solvers of tomorrow.”
The container farm contains elements of — and applications for — biology, chemistry, environmental science, engineering, computer science, robotics and economics, and is ‘being used as a teaching tool to engage their creativity,” the school said.
Creating a curriculum
Within the next 1-2 years, FarmBox Foods plans to roll out a curriculum specific to each controlled-climate farm it manufactures. The Colorado company is fortunate to be surrounded by educators of all types who have offered to contribute their expertise to the endeavor, largely because they can see the enormous potential. The goal is to create plug-and-play lesson plans that fit with current science and technology curriculums.
User-friendly automation within the Vertical Hydroponic Farm puts control in the hands of the students and teachers. For example, they can tweak the watering schedule or crank up the humidity and witness first-hand its effects on the plants, and learn precisely why it has such a big influence on the growing process. They can also explore how plants that historically haven’t been able to grow in low humidity can survive.
Higher learning
One of FarmBox Foods’ prototype hydroponic container farms was delivered to the campus of Delaware State University in Fall 2022. Consider for a moment all of the different academic disciplines and tracks that a single farm can touch, from marketing and business development to mechanics and horticulture.
“We have a lot of interested clients looking for ag-tech solutions to bring to schools,” said Michael Choi, owner of Ponix, which equips indoor farms with specialized software. “It offers a compelling story for schools — how they can work with the community, and offer things like workforce training. It’s how you program around it.”
Choi, who sold the used farm to Delaware State University, said they will use it for both food security and educational purposes.
“I’ve been working with a network of schools for many years, and that particular school wanted to move forward quickly,” he said.
Valor Christian High School, in Highlands Ranch, Colo., has a project-based learning environment that is helping to lead the next generation of agriculturists to the greener pastures of the future.
The Applied STEM Program, led by director Rick Russon, enables students to put into practice what they learn in the classroom, preparing them for successful careers in a number of industries, including agriculture. Members of Valor’s agriculture club, in particular, have an infectious enthusiasm for ideas that combine brain power with a desire to make a positive impact on the world, and it’s already leading to groundbreaking results. For their capstone project, Russon and the club members built a four-tube vertical hydroponic unit using prototype parts donated by FarmBox Foods.
The Applied STEM Program is aiming to modify the four-tube hydroponic system and build several models to bring them into food deserts to feed people in need. Valor Christian sends nearly 40 teams throughout the world each year on missions, and Russon’s hope is that they can help deploy a workable system in areas with little arable land and few natural resources.
The Valor-based vertical hydroponic setup continues to draw interest from students and faculty who want to grow their own farm-fresh greens and help others learn the science behind the hydroponic growing process.
By thenumbers
The farms are housed inside an insulated, 40-foot-long shipping container
A Vertical Hydroponic Farm — or VHF — produces 200-250 lbs. of veggies each week; a Gourmet Mushroom Farm yields around 400 lbs. of mushrooms per week
The farms have a 320-square-foot footprint
A Vertical Hydroponic Farm can grow approximately 8,000 plants in various stages of growth simultaneously (4,100 in the grow walls, 3,800+ in the seed table)
Because of its ability to capture, filter and recycle water, the Vertical Hydroponic Farm uses around 5 gallons of water per day
The VHF yields the equivalent of approximately 2.5 acres of farmland annually
The VHF grows peppers, grape/cherry tomatoes, microgreens, tree seedlings, as well as a variety of leafy greens, like lettuce, kale, cabbage and culinary herbs
Estimated labor required for a VHF is 15-20 hours per week. Labor for the Gourmet Mushroom Farm is about 30 hours per week
CORE Electric, FarmBox Foods announce partnership to grow trees for reforestation
A groundbreaking reforestation program launched by CORE Electric Cooperative and FarmBox Foods is using innovation to achieve a new form of environmental stewardship.
On Nov. 17, the electricity provider finalized a contract with FarmBox Foods, a Colorado-based manufacturer of controlled-climate farms, to grow trees in a Vertical Hydroponic Farm housed inside an upcycled, insulated shipping container. CORE plans to use the trees to rehabilitate forests within its service area, which covers 5,000 square miles along Colorado’s Front Range.
“CORE’s partnership with FarmBox to support reforestation efforts in our service territory advances our work to be responsible stewards of the environment,” said Jeff Baudier, CORE Electric Cooperative CEO. “As a member-owned cooperative, protecting the natural resources of the communities where we live and serve is a cornerstone of our mission.”
In the first three years of the initiative, CORE plans to plant 15,000 blue spruces and ponderosa pines, both native species in Colorado.FarmBox Foods began successfully growing tree seedlings and saplings in the controlled-climate container farm in 2021, but the Vertical Hydroponic Farm purchased by CORE is the first to be solely dedicated to tree propagation. Under the terms of the agreement, FarmBox Foods will operate the indoor tree farm at its home base in Sedalia and conduct research on drought resistance, nutrient dosing, lighting and other growing parameters. The trees will then be transferred to hoop houses to allow the root systems to grow out before being planted.
“We’re really excited to see the positive impacts that will come from this unique partnership,” said Rusty Walker, CEO of FarmBox Foods. “CORE recognizes its role in helping to maintain healthy forests and I think this is going to be a model for other electric cooperatives going forward.”
The partnership allows CORE to “play its part in keeping its service territory beautiful for generations of future members,” the cooperative said in a statement. To keep powerline corridors safe and free of potential hazards, CORE responsibly removes vegetation. It’s putting a renewed focus on rehabilitating areas that have been damaged by wildfires.
“This first-of-its-kind program exemplifies how CORE is leading the way to a more sustainable future and our mission of innovation,” said Amber King, communications manager for CORE.
CORE Electric, which supplies the energy that powers FarmBox Foods’ operating farms that grow nutritious produce in Sedalia, will work with local partners to identify areas in need of reforestation.
Nearly everyone has heard about recent workplace trends said to have arisen from the pandemic, like “quiet quitting,” when in fact people have been re-assessing their priorities and career choices for years in an effort to strike a more equitable work-life balance.
There’s generally more awareness about workers leaving their jobs in pursuit of something more fulfilling. Finding a passion and turning it into a lucrative source of income is the goal, and turnkey solutions like container-based mushroom farming are receiving more recognition and acceptance as a low-overhead avenue to success.
Starting a career in farming might sound daunting, but a Denver-area company called FarmBox Foods makes it accessible, even for those with no prior experience in agriculture. FarmBox Foods manufactures high-yield Gourmet Mushroom Farms inside insulated shipping containers, allowing people to grow popular varieties of mushrooms year-round and create multiple revenue streams in the process. The privately owned company also trains you how to do it.
It’s a viable solution for those who don’t have millions of dollars to invest in a new business venture. There’s no need to buy farmland (the containers have a footprint of 320 square-feet) and all of the necessary equipment for start-to-finish mushroom cultivation is included. And customers can even finance the container farms, which generate more than $1.2 million in profits over their projected 10-year lifespan.
The farms open up opportunities for sustainable food production in places that currently lack access to fresh food, including islands. More than 90 percent of food consumed on islands is imported, which increases costs, reduces quality and results in food miles that impact the environment.
“It’s something that people can really pour their heart and soul into,” said Rusty Walker, CEO of FarmBox Foods. “It’s not just a new career. It allows you to live and work where you want to and get a good return on your investment while doing something that gives back to the community.”
The controlled-climate mushroom farms use a digital control panel and a network of sensors to monitor and automatically adjust conditions inside the farm for optimal growing. The farms can grow nearly 20 varieties of mushrooms, including lion’s mane, oysters, king trumpets and reishi, and yield around 400 pounds of mushrooms per week.
To learn more about purchasing or leasing a Gourmet Mushroom Farm, or to schedule an in-person or virtual tour, visit farmboxfoods.com/gourmet-mushroom-farm/.
