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As consumer preferences continue to shift toward purchasing locally sourced and organic produce, demand is growing for commercial greenhouses, or controlled environment agriculture (CEA), as the industry is labeled. This shift in preference to locally grown food is changing the way supermarkets and restaurants source their fruits and vegetables.

COMMENTARY

Many restaurants throughout the country boast menus that are not only farm-to-table, but local-to-table. What many consumers may not realize is, for produce to be considered “locally grown organic,” it must have been grown within 400 miles of the point of sale. That may seem like a long distance for produce to travel, but without local CEA facilities, greens at any given supermarket may have traveled thousands of miles from places such as Central or South America.

Reinforcing the Supply Chain

The push for more locally sourced produce is not a fad but an enduring trend among increasingly discerning consumers.…

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