As the farm-to-table movement takes hold globally, a technology-enabled revolution is brewing that could fundamentally change the way restaurants source fresh produce. Indoor farms are popping up in urban areas across the country promising a wealth of short-growing-cycle produce in a way that is truly local. Out of tiny shipping containers, on rooftops or in converted steel mills, these climate-controlled farms are producing everything from micro greens and leafy lettuces to mushrooms and tomatoes.
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