Despite constant efforts to increase crop yield, traditional agriculture is no longer sustainable for future generations. This method of farming generates a considerable amount of food waste, fertilizer leaching, and fertilizer runoff. It also requires greater land space and more water to meet growing demand for food, while crop production continues to be impacted by unpredictable weather patterns. There has been a growing interest in controlled environment agriculture (CEA) due to a relatively recent surge in the popularity of locally sourced produce. This approach can provide year-round production, utilize resources in an efficient manner, and, in many instances, reduce the carbon footprint associated with transporting food over long distances.^1,2,3,4

CEA production systems can be highly suitable for commercial urban food production, especially in settings where land availability and costs are a challenge. Soilless culture methods, such as hydroponics, allow for the growth of plants in non-traditional spaces. These systems can optimize the use of water and nutrients by recirculating liquid solutions and, therefore, reduce waste. Future food requirements can be met by intensifying indoor agriculture systems, such as greenhouses and vertical farms. However, this objective must be achieved by specific processes that minimize negative impacts on the environment and place food safety front and center.^1,4