Gotham Greens opens its second urban greenhouse in Chicago

US urban agriculture company Gotham Greens has opened a new facility in Chicago to help it deliver a year-round supply of fresh produce to customers.

Built on the site of a former steel mill, the 100,000-square-foot plant is Gotham’s second greenhouse in the Pullman neighbourhood of Chicago and its sixth in the US.

The company said its local cultivation and regional distribution network enable delivery of products quickly after being harvested at their peak “to ensure they are fresh tasting, nutritionally dense and long lasting”.

The latest expansion will enable Gotham Greens to keep up with increasing demand from retail, restaurant and foodservice customers across the Midwest.

“Since 2009, we’ve worked to transform how and where fresh produce is grown to provide more people with access to local, sustainably grown produce that is as delicious as it is nutritious,” said Viraj Puri, co-founder & CEO of Gotham Greens.

“After opening our first greenhouse in Chicago in 2015, we have received tremendous support from retailers, restaurants and shoppers alike who love that we can provide a reliable, year-round supply of fresh produce that’s grown locally.

The 100,000-square-foot greenhouse is Gotham’s Green’s sixth in the US.

“We’re thrilled to open our second greenhouse in Chicago to expand our production and distribution in the Midwest and bring our delicious leafy greens, herbs and fresh food products to even more people.”

Gotham Greens’ pesticide-free produce is grown using sustainable methods in climate-controlled urban greenhouses using 100% renewable electricity.

It offers produce such as iceberg lettuce, basil, baby kale, rocket, a range of leaf blends, as well as a selection of salad dressings and dips.

Earlier this year, Puri told FoodBev how the company has seen a continued rise in demand for greenhouse-grown produce due to increasing calls for traceability and transparency in the supply chain.

“There is an incredible value proposition of growing highly perishable fresh food in close proximity to large population centres while using fewer natural resources,” he said.