Growing Greens in the Spare Room as ‘Vertical Farm’ Start-Ups Flourish

“We are fresher and our greens last 20 to 30 percent longer than those grown outside the area,” said Mr. Albert, who co-owns the farm with his wife, Lindsay Sidlauskas.

It has revenue of under $500,000, but was profitable enough in 2014 that Mr. Albert quit his day job as a landscape architect to farm full time. He now has three employees and sells his greens to about 50 restaurants in the Seattle area, a local grocery chain and four weekly farmers’ markets.

Consumer demand for locally grown food and the decreasing price and improved efficiency of LED lighting are driving the creation of more so-called vertical farm start-ups, said Chris Higgins, editor of Urban Ag News, which follows this segment of farming.


Carrot microgreens, ready to harvest at City-Hydro.

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