Tag: Food safety

Indoor Ag-Con Expands 2026 Conference Line-Up With New Food Safety Track Hosted by Ceres University

Written by Indoor Ag-Con on November 16, 2025. Posted in Blog, Press Releases.

Indoor Ag-Con, the largest trade show and conference for the greenhouse, controlled environment agriculture and vertical farming industry, has announced the addition of a brand-new Food Safety Track to its February 11-12, 2026 Conference Program at the Westgate Las Vegas. Hosted by Ceres University, an IACET-accredited leader in food safety training and consulting, the new track brings the event’s total to 11 crop and sector tracks—Indoor Ag-Con’s most comprehensive educational offering to date.

Joining tracks including Lettuce & Herbs, Vine Crops, the International Sprout Growers Association (ISGA) Annual Conference Programming, Mushrooms, Berries, Cannabis, Conventional Agriculture, Unique Approaches to CEA, General Applications, and the Expo Theater Sessions, the Food Safety Track reinforces Indoor Ag-Con’s commitment to delivering practical, high-value education for growers and operators.

“Food safety is foundational to every successful CEA operation,” said Brian Sullivan, CEO of Indoor Ag-Con. “By partnering with Ceres University to deliver this dedicated track we’re giving attendees the practical, compliance-ready tools they need to strengthen their operations and reduce risk.”

2026 FOOD SAFETY TRACK HIGHLIGHTS:

From Compliance to Competitive Advantage: Designing a Strong Food Safety Framework – Executive Deep Dive
February 12, 2026 | 9:00 AM – Noon PST
Speaker: Karl Kolb, Ph.D., President, Ceres University

This intensive seminar goes beyond regulatory checkboxes to show how food safety can become a strategic differentiator. Led by a GFSI-certified auditor, the session explores program architecture, risk mitigation, internal auditing, certification prep (SQF, BRC, PrimusGFS), and more. Attendees receive practical templates, case studies, a certificate of completion, and three Continuing Education Units (CEUs).

Safeguarding Your Grow: Developing an Indoor Environmental Safety Program
February 12, 2026 | 2:30 PM – 3:20 PM
Speakers:
Andy Moreno, PhD, Bacterial Surveillance Systems Engineer, HSG/AME Certified Laboratories
Bryson Green, Ph.D., Scientist, AME Certified PCR Laboratories

A grower’s first line of defense is its environment. This session equips attendees with tools to detect plant and human pathogens before symptoms appear, prevent cross-contamination, implement in-house testing, and build proactive remediation plans. Certificate & CEU credits awarded.

Root Cause, Corrective & Preventive Actions Made Easy
February 12, 2026 | 3:30 PM – 4:20 PM
Speaker: Karl Kolb, Ph.D., President, Ceres University

Learn how to turn a food safety event into a roadmap for improvement. This hands-on class demystifies RCCAPA processes used in PCQI and GFSI programs, providing models, frameworks, and guided exercises to strengthen audit readiness. Certificate & CE credits awarded.

Comprehensive Education Across 11 Tracks
Across two days, Indoor Ag-Con 2026 will offer presentations, panels, and fireside chats designed to help growers, investors, and innovators succeed in today’s rapidly evolving CEA landscape. Expo Theater sessions on the show floor will feature timely discussions on cybersecurity in CEA, AI-driven automation, smart system integration, crop diversification, and real-world grower case studies. The 2026 program will also present headline keynote sessions — to be announced soon — featuring influential leaders shaping the future of food, farming, and technology.

Innovation, Networking & Industry Connections
Complementing the robust education program, the Indoor Ag-Con expo floor showcases hundreds of CEA suppliers under one roof — spanning lighting, climate control, substrates, automation, irrigation, facility design, and more. Attendees can also enjoy a variety of networking touchpoints, including breakout discussions, daily lunches, the show floor happy hour, and the Indoor Ag-Con Wrap Party celebration.

Early Bird Registration Now Open
Early Bird registration is officially open. To register and learn more about the 2026 conference program, exhibitor opportunities, and networking events, visit www.indoor.ag.

About Indoor Ag-Con
Founded in 2013, Indoor Ag-Con is the largest trade show and conference for greenhouse, controlled environment agriculture and vertical farming. The event covers all crop types and brings together growers, tech providers, researchers, and business leaders to explore trends and innovations shaping the future of CEA. For more information, visit www.indoor.ag

About Ceres University
Ceres University is a premiere, IACET (International Association for Continuing Education and Training) Accredited, onsite and online resource that specializes in food safety training and consulting. Its mission is to provide food safety training with integrity while highlighting the value and importance of standards and compliance programs in the U.S. and around the globe. Ceres University utilizes the principles of industry best practices, total quality management, and continuous improvement to exceed our clients’ expectations. More information – www.ceresuniversity.com

Plants First, People and Planet Always: Greenswell Growers CEO Carl Gupton on Scaling Sustainable Success

Written by Indoor Ag-Con on August 18, 2025. Posted in Blog.

Greenswell Growers is showing what’s possible when automation, sustainability, and community commitment come together in one operation. With a 77,000-square-foot facility in Goochland County, Virginia, the company grows fresh, pesticide-free greens year-round while using up to 85% less water than conventional farming and reducing plastic with innovative packaging. As a speaker on the upcoming Day 2 CEO Keynote Panel at CEA Summit East — “Automation in Action: How Virginia Growers Are Putting Tech To Work” — CEO Carl Gupton shared how a “plants first” philosophy drives every decision, from leveraging technology and scaling production to giving back to the local community.

Greenswell Growers is committed to “plants ” How does that philosophy guide your decisions when it comes to technology, sustainability, and operational practices?

When we commit to “plants first” everything else falls into place. At Greenswell Growers, the best way for us to take care of our customers, community, associates, and planet is to grow the most consistent, safest, best tasting and longest lasting greens possible. We focus on finding best-in-class processes and leveraging state-of-the-art equipment. From there, we have taken a few years to fine-tune the process, settings, and equipment to ensure the optimal growing environment.

Having a growing team of plant experts has also allowed us to give back to the community by supporting education programs at all levels. From providing tours to elementary classes, to guiding curriculum for technical school programs, and conducting research studies with universities, we help contribute to the future of the CEA space by enhancing education programs and inspiring bright, curious students.

Automation is a big part of your How has Greenswell Growers integrated automation into daily operations, and what benefits has it delivered in terms of efficiency, food safety and scalability?

When it comes to seeding, growing, harvesting, and packaging the greens, everything is automated! We are able to grow 30 times more per acre than traditional field farming greatly contributing to our overall efficiency. Our automation allows our greens to never be touched by human hands. This greatly reduces food safety risk while enhancing the quality and giving the greens their unique full texture and flavor. Automation, along with our rigorous food safety program, allows us to provide some of the best product on the market.

All this work didn’t happen overnight; we have spent the last few years fine-tuning our process to optimize our consistency and yields. With unwavering standards for growing the best greens possible along the way, we are now ready to continue to grow and scale the business.

You’ve built a strong identity around local impact and environmental How do your technologies and processes support your sustainability goals — especially when it comes to water use, packaging, and transportation?

The nature of this question is the basis of Greenswell Growers’ founding mission – to make a local impact by changing lives through the power of food. One of Greenswell Growers’ founders is the CEO of FeedMore – Central Virgina’s core hunger relief organization. He and two fellow stewards of the community, identified a need for fresh, safe produce in this region. In order to meet the growing and pressing need, the mission was to locally harvest greens that were reliably safe, and, of course, fresh and delicious. Since our first harvest in 2022, we have done just that and have continued to donate 5% of our yield to FeedMore to help nourish the community most in need.

In addition to donating greens, we also see it as our responsibility to take the best care of the planet for current and future generations. Our investment in technology and dedication to our process allow us to cut down on water, use less plastic, travel fewer miles, and reduce food waste.

Cutting back on what could become the most valuable resource, water, is just one way we are environmentally conscious. We use up to 85% less water than conventional farming due to our ability to precisely control the environment and accurately monitor the needs of our plants. Water is not the only resource we’re able to reduce. By investing in unique film-seal equipment, we also use 30% less plastic than traditional clamshells. Once the trays are sealed and case-packed, they are shipped throughout the Mid-Atlantic and neighboring regions cutting down miles traveled by trucks transporting greens from California and Arizona.

Finally, we believe it’s our responsibility to be part of the solution to one of the most pressing challenges in our food system: waste. According to the USDA, nearly 30–40% of the food supply is wasted in the United States. That’s billions of pounds of food—and the energy, water, and labor that went into growing it—lost each year. For us, reducing waste starts at the seed and continues through every stage of the process, from germination to harvest to how our greens are packed and delivered. On our website, we have a series of articles highlighting how our technology and process reduce food waste in our greenhouse, at store-level and in customers’ homes.

Greenswell Growers is “designed to scale,” with the ability to grow to order year- round. How does your model make that possible, and how does it help you meet customer demand more effectively?

By design, our growing schedule is not fully automated. Our team is dedicated to working directly with customers to ensure their product demands are met with the freshest greens. We often have customers visit and marvel that the greens they see being harvested show up in their location within a day or two. Along with our closely coordinated delivery schedules, with a 22-24 day growing cycle we are able to be nimble and make quick adjustments to meet customer demand.

Our model also allows us to grow greens with a naturally extended shelf life. Our process is ship right away to give even more time for stores to sell the product. This additional time makes it easier for the operator to order and meet their customers’ demand. Even beyond the store level, we hear frequently from chefs and customers “it never goes bad!”. Although they may be slightly exaggerating, we love knowing people no longer throwing out greens but instead, enjoying them. Growing the highest quality greens that last longer is a win for everyone involved.

Are there any upcoming plans, innovations or tech enhancements on the horizon for Greenswell Growers that you’re excited about?

Our years of finetuning our equipment, creating the optimal environment, and refining our process have paid off and we are now prime for the horizon. We are ready to take the next steps in helping to do our part and reshaping the food supply for the next generation.

Learn more about Greenswell Growers by visiting their website here.

Growing Change, One Building at a Time: A Q&A with Green Food Solutions Founder Mary Wetherill

Written by Indoor Ag-Content Q&A Feature on May 20, 2025. Posted in Blog.

From indoor farm amenities in apartment buildings to a franchise model designed for real-world profitability and impact, Mary Wetherill, CEO and Co-Founder of Green Food Solutions, is rethinking how food is grown. With a mission to empower a new local food system through partnerships, her team is helping entrepreneurs launch controlled environment farms that are practical, profitable, and deeply connected to their communities. Ahead of exhibiting at the upcoming CEA Summit East in Danville, Virginia, we caught up with Mary to learn more about the model behind Green Food Solutions—and why she believes this locally rooted, partnership-driven approach is the future of urban farming.

Your mission to empower a new local food system through partnerships is front and center in everything Green Food Solutions does. What does that look like in practice—and why do you think this kind of local, community-driven approach is the future of CEA?

At a high level, Empowering a New Local Food System™ through partnerships means taking the workable, practical and profitable Farming as a Service (FaaS™) business model we created in Jersey City and throughout NYC—and working with approved partner farmers and entrepreneurs to replicate it. We train, support, and help them launch Green Food Solutions Farm Amenity® and Garden Amenity® businesses in cities across the East Coast and beyond.

Our partners are trained into leaders and innovators of a successful modern urban farming approach in each area or multiple areas. Why we know the model we created is the future of CEA in cities, is simple. It’s practical, profitable and scalable.

All the renderings and visions of what urban farming in cities could look like—skyscrapers with cows on every floor, plants covering building exteriors—were unrealistic, often unsafe or inhumane, and not practical or profitable. Rooftop farms on buildings 10 stories or higher face challenges like intense wind exposure, which can pose serious liability issues for property owners. Meanwhile, a number of the large-scale, factory-style CEA farms that were once held up as success stories have shut down.

While many industrial CEA farms set out to create local food production with fewer food miles, greater access, sustainability, and resilience in our cities and communities, the reality often fell short. A closer look reveals that some vertical farms relied on traditional sales channels—like grocery stores—that required them to ship food thousands of miles just to reach their markets. As for food access, most of their products were sold at premium prices, making them inaccessible to those who could not afford it.

Regarding sustainability, CEA farms face hurdles from food miles to reliance on substrates like peat with environmental drawbacks. High energy consumption is another major concern. And while aiming for resilience, some large, factory size CEA farms are still subject to pathogens, supply chain disruptions and dependence on conventional agriculture for essentials like seeds. It is certainly not resilient in the way it was imagined.

We wanted to build a food system that adapts to the world today because we need a new food system now. So we created something practical that works in the built environment that exists. We also had it in our main goals to create a business that meets the vision, as imagined, of local food production, access, sustainability and resilience. At Green Food Solutions we completely avoided traditional sales channels and created new ones instead. We created a new model and food system entirely. This is why we know it is the future of CEA, especially in cities.

The idea of treating indoor farms as building amenities—like a pool or gym—is such a creative twist. What sparked that idea, and how are you seeing it change the way people interact with food in their communities?

We are farmers ourselves, and after farming in shipping containers in Brooklyn and selling the food to the local community we had to move our operation. We started renting a small section out of a 10,000-square-foot greenhouse to continue to grow for our customers alongside a failing commercial farm selling basil to Manhattan restaurants. We were also struggling to make ends meet as farmers selling the food we grew. The greenhouse was on top of an affordable housing building in the Bronx and I saw that none of the food they were growing went to the people who lived in the building.

That was it. I had the idea to put farms in every building where people lived. It hit everything we thought was important in a local food system: zero food miles, access and affordability. I set off and spoke to as many developers as we could. When we got our first break it was our flagship farm on the rooftop at the Denizen in Brooklyn NY. Seventy-nine hydroponic systems growing all sorts of varieties of crops from leafy greens, herbs, tomatoes, cucumbers, melons, strawberries and more. It was home to all our research. We sell the food, offer a CSA, and all the testing and research on what to grow.

We refined the model with customer input and what was valuable to them. It was a lot of work, but we created a profitable system that now is a win-win for cities, property owners and farmers together. As other developers saw what we did, they kept referring us to others because they saw how we were different from other attempts. We now have farms in buildings all over the city in community centers, senior centers, food pantries, homeless shelters, multiple luxury residential buildings, corporate offices, schools, wellness centers, libraries and even correctional facilities and residential treatment facilities.

All of our farms except for our first, is an indoor CEA farm serving freshly harvested food weekly to the people who live, work or play in that building. Our farmers have become the most popular members of the communities they grow for and we are reconnecting people with their food system once again. All the food is picked up after every harvest and many of the community members say it’s the highlight of their week when our farmers are on site. They love knowing their farmers and having a say about what we grow for them.

You’ve spoken candidly about the struggles many CEA businesses face, from startup costs to limited access. How does your franchise model flip the script and help more people launch successful, mission-driven farms?

I think how we flip the switch is simple. On a high level, our model is already proven and tested, while most CEA (Controlled Environment Agriculture) farms are still trying to figure out commercial viability and a working business model in real-time. Again, they’re often still using traditional sales channels and supply chains. We, on the other hand, don’t rely on those traditional channels or distribution.

Another game-changer is that, in our model, a farmer gets paid for their farming, not just the sale of the food. This makes a huge difference in the quality of life and bottom line of an urban farm business. Monetarily, starting a partnership with Green Food Solutions in your city or area has very low startup costs, especially compared to building a commercial farm. Factory CEA has astronomical startup and operational costs. Our model shows our partners how to cover not only their ROI in year one but also their operating costs.

Just like our food system, we’re transparent about our startup costs and the fast ROI our system can provide. Our low-end startup cost is $57,603.33, and that can be covered by just one Farm Amenity® sale. Our business is exactly that – a real business to not only grow food but also profits. Our training and business support help launch each new partnership into the same success we’ve created as we continue to grow together.

We’re even required by the Federal Trade Commission to share our numbers with potential partners. We’re proud of our success and are committed to supporting our partners on their path to success too. That’s another thing that really flips the switch: we work together. Most large CEA farms are proprietary and private; they often don’t even allow the community to enjoy the farms or be part of the local food they’re asked to buy. With Green Food Solutions, you’re an active member of your community.

Training and education are big parts of what you offer. For someone new to farming—or even just curious—what are the most important things they need to know before getting started?

The wonderful thing about this business opportunity is that all they need to do other than get 2 certifications — 1 in food safety and 1 in IPM management — is to be able to follow a system. Our partners receive a comprehensive operation manual detailing:

o Establishing your Business (EIN, Insurances, site selection, etc)

o Personnel (hiring processes, interviewing process, employment law, job descriptions, etc)

o Marketing your Business (local promotion, brand specs, public relations, marketing strategies, etc)

o Operating Procedures and SOPs (equipment and supply lists, vendors, processes and how to do everything step by step).

They also get leads generated from us, sales call support, marketing templates, proposal templates, grand opening support, social media management, technology support, PowerPoints and scripts for sales and engaging their community at the farm. We provide a complete system to follow for their success. And they have our dedicated support every step of the way as they grow the business.

You’re now growing a network of franchise partners around the country. What kinds of people are drawn to this work, and what impact are you seeing as they bring Green Food Solutions to their own communities?

We have a vetting system we use to validate our potential partners. We see a lot of people interested in the work we are doing. Some people who are looking to switch careers and be part of making a difference while building a business for their future.

What we look for first and foremost in a person is the passion to be part of a food system & brand that is centered around addressing the issues of access, affordability, sustainability and resilience in a real way. We look for a team player. We ask a series of questions that include evaluating the territory they are interested in starting a Green Food Solutions, as well as why they want to be part of a franchise as opposed to owning an independent business. How do they plan on running the business, do they want to hire or be the farmer themselves and how soon do they plan to begin operations?

These are only a scratch and sniff of the questions we ask and the deep dive we take together. We know we are in this for the long haul together, so we also look for good people we want to work with. Good people for a better food system now. That’s what we are looking for in a partner. All else can be trained. We offer discounts to our veterans, LGBTQ and Black owned business partners.

To learn more, visit the Green Food Solutions website.

You can also talk to the Green Food Solutions team at their tabletop exhibit at the upcoming CEA Summit East, September 9-10, 2025 in Danville, Virginia.

Rethinking the Standard: A Critical Look at Food Safety Practices In CEA

Written by Karl Kolb PhD on January 11, 2025. Posted in Blog.

Ever Ask Yourself, “Why”?

In this month’s food safety column, Dr. Karl Kolb, President of Ceres University, challenges the status quo of food safety in controlled environment agriculture (CEA). As the leader of the pre-event CEA Food Safety Workshops at Indoor Ag-Con, Dr. Kolb shares critical questions that cut to the heart of food safety inefficiencies, complacency, and missed opportunities within the industry. Dive into these insights and join the conversation at the Indoor Ag-Con pre-conference workshops on March 10 to explore innovative strategies and critical thinking techniques for advancing food safety practices in CEA.

Let’s explore the executive level topics listed below using good Critical Thinking Techniques. These are real, valid issues within our organizations. They hinder our growth and do nothing if not deter food safety – or hide land mines until…

QA departments complete the same reports day after day with no analytics, perform mindless inspections, glance or worse ignore over 50 to 75 cookie cutter prerequisite programs and largely prepare for audits each year without the benefit of continuous improvement. Million-dollar food safety programs are deceptive and stale.

3^rd party inspections are as routine as taking out the trash, a once-a-year dress rehearsal – an exercise in futility – why are we not embracing these audits?
What should I do to stay involved in the operation of my factory?
The manufacturing industry is light years ahead with many new manufacturing concepts.
What happened to an integrated supply chain – why are processors and packers not working closely with growers to assure quality, safety and perform problem-solving.
Why are salespeople dictating how plants are built – is their commission a factor?
We assume quality but don’t plan for it
We demand quality and neglect food safety
Should the QA department engineer quality? How is that done?
Why do employers shy away from training for fear of losing valued employees?
Why are not all QA and QC personnel educated?
QA departments are bean counters, not specialists and skilled technicians.
Sanitation programs are a second or last thought – wash down, spray some sanitizer and go home – production needs the time.
Food safety comes down to sanitation, good hygiene practices and a quality product – why do we need all the other 75 plus pre-requisite programs?
Why are the thousands of consultants not certified in their profession?
Six Sigma Lessons – Lean manufacturing concepts, common and solid manufacturing techniques are absent from the industry.
Why doesn’t each department handle food safety?
What does the make the food safer? What does make our factories more efficient?

We are what the buggy is to electric vehicles? Let’s discuss this critically, and other topics at the upcoming Indoor Ag Conference on March 10.

Come to the workshop if only to listen. I dare you to learn something.

LEARN MORE ABOUT PRE-EVENT FOOD SAFETY WORKSHOP

Pre-Event CEA Food Safety Workshop at Indoor Ag-Con 2025

Critical Thinking: The Key to Elevating Food Safety and Business Success

Written by Karl Kolb PhD on December 14, 2024. Posted in Blog.

Dr. Karl Kolb, president of Ceres University and Ceres Certifications, International (CCI), brings over 30 years of industry expertise as a microbiologist and quality assurance professional. As a featured presenter at the upcoming March 11-12, 2025 Indoor Ag-Con, Dr. Kolb will lead pre-event food safety workshops designed to challenge conventional thinking and inspire innovative approaches to food safety management. In this month’s column, Dr. Kolb shares how the workshop will explore the vital role of critical thinking in building effective food safety and quality programs. From questioning assumptions to embracing data-driven decision-making, he offers actionable insights for food safety professionals and executives alike:

Do curiosity and logic guide you to innovative approaches to your organization’s food safety and quality status? Do you seek outside information? Do you recognize the importance of information in decision-making?

Critical thinking is essential to not only the success of your food safety and quality program but to the lasting success of your company. In over 30 years in the food business, I have seen literally thousands of companies begin from scratch and either prosper or bump along the road, never achieving much of anything only to be bought up by a larger organization or wither away. Why?

Why do some companies wither away to a horrible existence in a rich, sophisticated and thriving industry such as produce, indoor growing and specialty foods? Why do large wealthy companies have recalls and yet survive but don’t learn from their mistakes? How do we manage when a majority of the workforce is uneducated, speaks a foreign language or the company is understaffed by all of the above.

This workshop at Indoor Ag-Con is not about selecting key performance indicators or building around the concept of management by exception, but thinking differently about food safety and asking insightful questions that the root cause is found in food safety.

Detach yourself from assumptions about food safety –
Use reflective urgency when making decisions –
Asking the right questions –
Thinking scientifically without being an “Einstein” –
Using date to break the silver bullet of decision-making –
Opinions drive subjectiveness. Overcome this decisive norm –

Critical thinking is the driver to food safety. Here lies the KPIs of the successful business.

Come to the workshop if only to listen. I dare you to learn something.

LEARN MORE ABOUT PRE-EVENT FOOD SAFETY WORKSHOP

The International Sprout Growers Association to Co-Locate 33rd Annual Convention with Indoor Ag-Con in Las Vegas

Written by Indoor Ag-Con on November 12, 2024. Posted in Press Releases.

Las Vegas, NV (November 13, 2024) — Indoor Ag-Con, the premier trade show and conference for controlled environment agriculture (CEA), is pleased to announce that the International Sprout Growers Association (ISGA) will hold its 33rd Annual Convention alongside Indoor Ag-Con’s upcoming March 11-12, 2025 edition at the Westgate Las Vegas Resort & Casino. This news follows the recent announcement that the CEA Alliance, the membership trade association representing vertical farms and greenhouse producers, will also be hosting its annual meeting and presenting the opening morning ‘State of the Industry’ keynote address at Indoor Ag-Con. Together, these co-locations will bring a diverse community of CEA professionals to one venue, creating unparalleled opportunities for cross-industry engagement and knowledge sharing.

The addition of ISGA’s educational track will give Indoor Ag-Con attendees access to sessions exploring the latest in sprout production, food safety, and sprout-based nutrition, while ISGA members will benefit from the full scope of Indoor Ag-Con’s expansive expo floor, educational sessions, and networking events.

“Indoor Ag-Con is thrilled to welcome the International Sprout Growers Association to our 2025 event, reinforcing our commitment to being the gathering place for individuals, associations, and organizations in CEA and related industries worldwide,” said Brian Sullivan, CEO, Indoor Ag-Con. “With an increasingly global audience, we’re especially excited to welcome ISGA, whose international membership makes them a perfect fit for our event. By bringing together sprout growers, vertical farm operators, greenhouse producers, and the broader CEA community, we’re creating a unique space for sharing ideas, building partnerships, and sparking innovation that will benefit all.”

“The opportunity to co-locate our convention with Indoor Ag-Con offers ISGA members access to an incredibly broad spectrum of knowledge, tools, and networking,” added Carmen Wakeling, ISGA president and Co-Owner | CEO Eatmore Sprouts & Greens Ltd, British Columbia, Canada. “This collaboration strengthens our commitment to advancing the sprout industry while connecting our members with the larger CEA community to share insights and explore new opportunities.”

ISGA’s educational track will feature sessions on topics ranging from the historical importance of sprouts to their potential role as a global superfood, alongside essential insights into food safety and sustainable seed production. Highlights include:

Sprouts Through the Ages — Discover the rich history of sprouts and their evolution into a superfood with vast nutritional benefits.

The Superfood of Tomorrow— Explore how sprouts could revolutionize global nutrition for both humans and animals.

Seeds of Change — Learn about the latest advancements in seed production and their implications for sustainable diets.

Revolutionizing Food Safety— Hear about groundbreaking food safety practices that are setting new industry standards.

The International Sprout Growers Association: Cultivating the Future of Sprouts – A chance to learn more about the ISGA, what it stands for and how it’s shaping the future of the sprout industry.

ABOUT INDOOR AG-CON
Founded in 2013, Indoor Ag-Con has become the largest trade show and conference for the CEA sector, encompassing vertical farming, greenhouse production, and more. Crop-agnostic in its approach, the event covers everything from produce and cannabis to alternate proteins and non-food crops. Indoor Ag-Con brings together industry professionals from around the world to explore the latest trends, technologies, and innovations shaping the future of agriculture. More information – www.indoor.ag

ABOUT INTERNATIONAL SPROUT GROWERS ASSOCIATION (ISGA)
Since 1989, the ISGA has been the voice of sprout growers and suppliers worldwide, promoting the industry and fostering information exchange across the globe. Representing members in North and South America, Europe, Asia, New Zealand, and Australia, ISGA is dedicated to advancing the sprout industry and supporting members with resources and advocacy for a healthier, more sustainable future. More information –www.isga-sprouts.org

Indoor Ag-Con to Host Pre-Event CEA Food Safety Workshop Series with Ceres University Ahead of March 2025 Conference

Written by Indoor Ag-Con on October 25, 2024. Posted in Press Releases.

LAS VEGAS (October 27, 2025) — Building on the success of the 2024 pre-event workshop, Indoor Ag-Con is excited to announce its continued partnership with Ceres University to host two comprehensive CEA Food Safety Workshops ahead of the 2025 Indoor Ag-Con trade show, scheduled for March 11-12 at the Westgate Las Vegas. This workshop series, tailored for professionals in the controlled environment agriculture (CEA) and vertical farming industries, will offer food safety managers, quality assurance personnel, and executives a valuable opportunity to expand their knowledge and revalidate HACCP Certification.

The CEA Food Safety Workshops, scheduled for March 10, 2025, will feature two sessions:

Workshop One: Internal Review Programs for Food Safety Managers & Quality Assurance Personnel
8:30 AM – 12:30 PM

Attendees will gain valuable insights into developing and auditing internal food safety programs, a requirement for GFSI-certified organizations. Attendees of this accredited class can earn a total of three Continuing Education Units (CEUs).

Workshop Two: Executive Level Food Safety
1:30 PM – 5:30 PM

This workshop offers an executive perspective on managing food safety programs effectively. Attendees will explore the essentials of quality assurance, critical aspects of food safety program management, methods for addressing customer inquiries and more.

Participants attending both workshops can earn a revalidation of their HACCP Certification for an additional four years. Each workshop is priced at $575, with a discounted rate of $995 for both.

“We’re pleased to offer the CEA Food Safety Workshop as part of our expanding educational line-up at Indoor Ag-Con,” said Brian Sullivan, CEO of Indoor Ag-Con. “Food safety is a top priority for the CEA industry, and our partnership with Ceres University helps ensure attendees leave with the tools and knowledge they need to maintain high standards.”

“Partnering with Indoor Ag-Con to bring back the CEA Food Safety Workshop is a valuable opportunity,” said Karl Kolb, Ph.D., President of Ceres University. “Our goal is to help CEA professionals build effective food safety practices. This workshop will provide clear, practical approaches that attendees can apply to improve their food safety programs.”

In addition to workshop attendance, registration includes access to the Indoor Ag-Con Expo Hall on March 11-12, providing participants with entry to the trade show floor, presentations in the Expo Theater, and a Welcome Happy Hour.

For more details and registration for the CEA Food Safety Workshop, visit www.indoor.ag/ceafoodsafety.

ABOUT INDOOR AG-CON

Founded in 2013, Indoor Ag-Con has emerged as the largest trade show and conference for vertical farming | greenhouse | controlled environment agriculture (CEA). The event brings together industry professionals from across the globe to explore the latest trends, technologies, and innovations in the CEA sector. Its events are crop-agnostic and touch all sectors of the business, covering produce, legal cannabis | hemp, alternate protein and non-food crops. More information, visit www.indoor.ag

ABOUT CERES UNIVERSITY

Ceres University is a leading provider of ICET-accredited food safety training and certification. With a mission to enhance food safety and quality through education, Ceres University equips professionals in the food industry with the knowledge and skills necessary to excel in their careers and ensure the highest standards of safety and quality. More information – www.ceres.university

CEA Alliance Executive Director Tom Stenzel

Inside the CEA Alliance: Advocating for Growth, Innovation, and Sustainability

Written by Indoor Ag-Con on August 12, 2024. Posted in Blog.

Q&A With CEA Alliance Executive Director Tom Stenzel

In this edition of Indoor Ag-Content, we caught up with Tom Stenzel, Executive Director of the Controlled Environment Agriculture Alliance (CEA Alliance), to discuss the organization’s pivotal role in shaping the future of indoor agriculture. From its early days as a food safety coalition to its expanded focus on sustainability, public policy, and industry collaboration, the CEA Alliance has become a driving force in the CEA sector. As the Alliance prepares to hold its 2025 annual meeting in conjunction with Indoor Ag-Con Las Vegas, Tom shares his insights on the challenges, opportunities, and trends that will define the future of controlled environment agriculture.

Let’s begin with an overview of the CEA Alliance. Can you describe your mission, goals and organization?

CEA Alliance Meets With the USDA — In January 2024, more than 30 members of the CEA Alliance went to Washington, D.C. to educate members of Congress and the Administration about the rapidly growing indoor farming sector of U.S. agriculture.

The CEA Alliance is a membership trade association representing and serving vertical farms and greenhouse producers growing fruits and vegetables in a highly controlled indoor production environment. The Alliance was formed in 2019 as the CEA Food Safety Coalition. At that time, a group of indoor leafy greens growers came together to develop food safety best practices for indoor production. In 2022, the group expanded to include all indoor produce production, not just leafy greens, and also expanded our portfolio to all issues affecting the sector. Our membership today is pretty equally divided between growers and their supplier business partners. Alliance member growers account for the vast majority of high-tech indoor-grown produce in North America.

We’re led today by a 10-person Board of Directors, with our primary work focused in four critical issue areas for the sector. Food safety continues to be a major focus, where we continue to develop best practices, define research needs for the sector, and represent our members working with regulatory authorities at the US Food and Drug Administration and Department of Agriculture. Other issues areas with specific working groups include public policy, sustainability, and marketing communications.

You mentioned that public policy advocacy is a critical component of your work. What are some of the most pressing legislative or regulatory challenges facing the CEA sector today, and how is the CEA Alliance addressing them?

CEA Alliance Meeting — CEA Alliance members meet with Senate Agriculture Committee Chair Debbie Stabenow.

Our Public Policy committee is our largest working group, including more than 50 members. We’re working to make sure CEA production is supported in agricultural policy through the US Farm Bill, which is now under debate in Congress. Many current farm programs were developed long before anyone thought about growing food indoors. We need to make sure that indoor growers have access to the same programs and support as outdoor growers.

A really important new initiative is the Supporting Innovation in Agriculture Act, a bill we’ve been working on to create a new incentive tax credit to support capital investment in innovative agricultural technologies. Tax incentives have been used to support other sectors such as renewable energy, and can be an effective way for government to help drive private sector innovation that serves the greater good. This legislation would benefit both CEA growers and field growers investing in innovative technologies.

Can you tell us more about the recently released sustainability framework by the CEA Alliance? How do you envision this framework impacting the industry and supporting growers in their sustainability efforts?

The new Sustainability Framework for Controlled Environment Agriculture is the industry’s first sustainability framework developed by indoor growers, for indoor growers. The new framework features 60 metrics supporting 20 Key Performance Indicators (KPIs) across a variety of environmental and social aspects of indoor growing.

Because growers in indoor vertical farms and high-tech greenhouses have a greater ability to control their growing environment, producers are better able to measure key impact areas for sustainability, including carbon, water use, nutrient use efficiency and discharge, food loss and other attributes that are difficult to measure in field production.

We believe the framework will drive credibility, transparency and continuous improvement through standardized approaches for sustainability measurement, guiding indoor growers through both key impacts to measure and metrics for measuring them.

With the new partnership between the CEA Alliance and Indoor Ag-Con, what are your primary goals for the 2025 annual meeting and the educational program in Las Vegas?

The CEA Alliance is pleased to be holding our 2025 annual meeting in conjunction with Indoor Ag-Con. One of the core values of associations like ours is bringing together growers and their business partners, something that trade shows like Indoor Ag-Con do well. Our membership has grown over the past few years and now includes the majority of indoor produce production in North America, including leafy greens, tomatoes, peppers, cukes and berries. We also are finding companies coming aboard from around the world to participate in our food safety and sustainability programs. With that base of experience, we’re pleased to present a “State of the Industry” report at the show, sharing our members’ analysis of the challenges and opportunities for indoor agriculture.

The CEA industry is continuously evolving. From your perspective, what are the most promising advancements or trends in CEA that you believe will shape the future of the sector?

I believe the industry is transforming from a “technology sector growing food” to a “food industry leveraging technology”. It sounds like a subtle difference, but we have to focus first on delivering the freshest, highest quality, most nutritious and best tasting food to consumers. There are many ways companies can use technology to achieve that goal – vertical farms with either horizontal stacks or vertical towers, high-tech greenhouses with hydroponics or soil systems, hybrid combinations of vertical, greenhouse and outdoor, etc.

The industry also now seems to have a much healthier focus on profitability. We should never have been compared to tech start-ups that could invest millions of dollars and cash out at extraordinary multiples without ever making a profit. Indoor production is a key to meeting future challenges by using less scarce resources to grow more food. I still believe growing food indoors in high-tech farms is a revolutionary step in agricultural history. But it’s not an overnight step. We’re here for the long haul.

Learn more about the CEA Alliance by visiting www.ceaalliance.com

Navigating CEA Food Safety: Candid Q&A With Ceres Certifications, International President

Written by Indoor Ag-Con on February 10, 2024. Posted in Blog.

Join us for a candid conversation with Dr. Karl Kolb, President of Ceres Certifications, International, and Ceres University, as he sheds light on the essentials of food safety in controlled environment agriculture (CEA). Ahead of his CEA Food Safety Workshop at the March 2024 edition of Indoor Ag-Con, Dr. Kolb delves into the practical aspects of GFSI (Global Food Safety Initiative) standards, addressing common misconceptions. From understanding the risk-based approach in CEA to incorporating technology into safety measures, this Q&A provides straightforward insights. Dr. Kolb also offers pragmatic advice on how CEA operators can balance sustainability with the need for robust food safety.

How does the application of GFSI standards benefit controlled environment agriculture (CEA) operations, and what specific challenges or considerations should CEA operators be aware of when seeking food safety certification for their facilities?

Let me start by saying GFSI food safety standards are largely misunderstood across the entire food industry. From their development, what they represent and how they are applied. It may sound unusual but if the owners and operators of food operations understood them, they would place them as their top priority in their daily schedule. The leaders would not go home at night nor would any of their employees until every item in their food safety plan was checked, doublechecked and rechecked.

There are so many unique ways a GFSI or any “certificated” (non-GFSI) food safety standard benefits the operator. Defining “Operator” is anyone directly involved in any aspect of the food operation. From those who sell inputs such as seed, to those who plant the seed, those who irrigate, control watering, clean and sanitize, pull maintenance, process or pack, sell and ship the finished product — they are all operators.

Literally the information on food safety programs and their attributes would fill the Library of Congress. And the quality systems that are used to apply the “standard” as we say, would fill a second Library of Congress. Let me be clear, the application of a GFSI or food safety standard is the same across the board, to any food safety operation, CEA or the larger food industry. That statement scares CEA operators. CEA operators, like organic growers or small farmers, spend their life differentiating themselves from their counterparts. Each one, and rightfully so believes and feels in their heart that they are uniquely different and performing the most important service to the public. I cannot disagree with any of this because each operator is doing a phenomenal service to the largely unknowing public.

CEA operators should not fear the application of the GFSI standard. If, and that is a big if to be discussed later, it is applied correctly the CEA operator would intuitively know how greatly it benefits them. In short, each standard in a food safety scheme (Schemes are GFSI programs such as SQF, PGFS and HACCP to name a few.) is based on one of three or all three tenants; science, regulatory codes, and industry norms. While there are variations of the GFSI schemes to accommodate the differences in some farming activities such as greenhouse farming by example, largely all food safety schemes inherently possess the same core requirements. It’s how they are applied that makes the difference in each different operation.

Are there specialized considerations for food safety in CEA that may differ from traditional agriculture, and if so, how can operators navigate these nuances?

Herein is the one of my favorite topics about the application of the standard. It is risk based. In other words, each standard is applied the same but differently, based on a risk analysis. No matter what part of the food industry the operation is working in, the standard is the same. This fact alone is one of the particular strengths of the GFSI system. The “specialized considerations” mentioned in your question are invoked at the time the auditor asks the question from the standard. Navigating these nuances as you stated are not what most people believe – for sure it’s not fancy footwork during an audit or attractive paperwork. By example, I write some of the most boring, grammatically incorrect, ugly looking programs and policies, reports and logs ever. Pretty and poetic is great but it doesn’t necessarily mean there is a meaningful robust program, “under the hood”, so to speak.

The “navigation” begins at the beginning (There is a song by Artie Shaw with a similar name referring to a dance or relationship from the 1920s that may have some carryover when applying the standard?) and thrives throughout the program and over time. It is the analysis of the particular “clause” in a food safety standard – this analysis begins with a complete understanding of what the clause is asking specifically and how it is intended to be applied. Remember I spoke earlier about how a standard or clause is built? Science, regulatory and industry norms? A short explanation of Risk Analysis is in order to understand the next piece. A risk analysis is a process which entails identifying risk, defining uncertainty, completing analysis models and implementing solutions.

Now I must back up a bit. Life is about backing up and moving forward. Just like learning from an audit. The risk analysis is where the CEA operator differs from the larger industry and even his co-operators down the street. There is a yin and yang relationship between the auditor and the operator. The auditor applies a process involving the standard or clause. The auditor understands the standard and clause. He looks to the operator as the expert on the ground to explain how the operator applied the principles of risk analysis to the standard and what the operator’s solution or program properly answers the clause.

I’m sure by now the questions of how CEA differs from the larger industry and its fellow brethren are becoming clear.

Two absolutes must be respected in this dance (somehow credit Artie) or the yin and yang relationship. 1) The auditor must know his job and understand his or her role in the audit, 2) The operator must know his or her job of performing a risk analysis and explaining it to the auditor. That is the strength and difference CEA operators are looking for in GFSI audits. However, finding #1 and #2 is like finding “hen’s teeth”. So sadly, audits become a checklist affair, almost worthless and get a bad rap.

As a leader of a food safety certifying body, you’ve likely encountered various compliance issues. What are some common misconceptions or overlooked aspects related to food safety that you believe CEA operators should be more aware of to improve the safety of their produce?

Not sure if I’m a leader but more of a learner or supporter. We are largely a body of awesome women who I absolutely (adore) believe are the strength of this organization. I have chosen smart, educated, dedicated and loyal women who don’t need to be told what to do or how to do it.

Our challenge is many-fold. It involves resources. Time, money, training, staff needs and lastly, but first, compliance.

My academic background is about quality. Quality is defined properly, partially by the ISO system and my experience, “Quality standards are sets of good manufacturing practices (“Best Practices”), methods, systems, requirements, and or specifications established by science, regulators and industry to help operators achieve and demonstrate consistent production and product qualities.” Do not confuse quality with quality. We are not talking about quality like the organoleptic head of lettuce qualities, although quality systems do define this commodity standard. Quality is all about consistency.

A great and successful example is McDonalds. Sadly, my default menu on too many occasions. They grew fast and successfully by using a quality model. The bros McDonald correctly set their goal as fast, good, cheap and consistent burgers across the land. It’s not that the burgers are the best ever (sorry bros however the fish sandwich is the best) but everything from the sandwich itself to the service is consistently the same. Go anywhere and the McDonalds experience is not 100% every time, listen well, it’s the same experience every time. Manufacturing excellence is achieved through consistency. And to those who are manufacturers we know that it’s not 100% that is achieved every time but the 90% mark is where quality is achieved.

Compliance at the operator level is all about consistency. A food safety program cannot run at 100%, but it can run properly at 90% and achieve science, regulatory and industry expectations. The challenge of both myself as a certification body and that of the operator is keeping up and applying the science, regulations and industry expectations in auditors and operators as they work though (think root cause analysis) risk analysis solutions.

The audit is not meant to be a checklist drill but the yin and yang of auditor and operator.

As technology continues to play a significant role in CEA, how do advancements in automation and data-driven systems impact food safety protocols, and what advice do you have for growers looking to integrate these technologies while maintaining a strong food safety program?

Automation should serve the food safety program, not drive, define or prescribe it. I once asked a very wise and experienced individual with a very large certifying body how he conducted audits. This gentleman told me he would take a blank yellow pad and walk into a food plant and begin asking questions. He had infinite knowledge of the standard. He went and asked questions until he got the answers that rang true. This is the ultimate in determining the robustness of a food safety program. I’m sure the yellow pad had a lot to do with it too.

As I taught in the classroom, you define automation, don’t let it define you. All too often we fall for the “sizzle” of what these systems are said to do and we find out the sizzle is not from a tenderloin but a burger. (My apologies to the bros McDonald.)

With the growing importance of sustainability in agriculture, how can CEA operators balance the use of sustainable practices with the need for rigorous food safety measures. Are there specific certifications or guidelines they should consider?

As you can tell by now, my perspective on food safety is different from anything else – I learned as a manufacturing engineer that when things don’t work as they should (different from the standard) you go back to the basics and start over – in this case, the basics of quality.

I started this interview by saying GFSI food safety standards are largely misunderstood across the entire food industry. Here again, I must separate the norm from what I believe is important. We as an industry do not understand quality systems and their concepts or requirements.

Sustainability is all about quality systems. Quality systems are not a point in time like an audit. Nor is sustainability. The question is, “How do we sustain quality?” Sustainability has become defined as a social construct. Wrong. Sustainability is doing the same thing consistently and improving time after time for a sustained period of time. Not more or new twists of the standard.

I have tried in this interview to impress your readers that the GFSI system must be embraced in a quality fashion. As a process and not in a one-time checklist inspection. While we gloat that GFSI is the best food safety system in the world and the US leads the way, we all drank the kool-aid.

We have been lucky as a nation illness-wise, to date. As the demand for food increases what we do now, what we call food safety of trying to pass a once-a-year chaotic intervention (annual audit) of our operations, is not sustainable.

A good friend (Bob Wright) sums it this way, “Does it make the food any safer?”

Thanks for listening and apologies to anyone offended, especially the bros McDonald.

Karl Kolb, Ph.D., is the founder and President of the High Sierra Group companies, which services more than 10,000 customers with Ceres Certifications, International (ISO 17065 food safety certifying body), HSG/AME Certified Laboratories (17025 food testing laboratories), Ceres University (Accredited, degree granting), High Sierra Chemicals and Epicure Farms.

Unlock the Secrets To A Safer, Higher Quality Harvest With March 2024 CEA Food Safety Workshop Registration Fee Includes
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Internal auditing certification is a mandatory GFSI (Global Food Safety Initiative) requirement that demonstrates an individual’s ability to conduct internal assessments of any food safety program. Indoor Ag-Con has partnered with Ceres University, a leading provider of IACET-accredited food safety training and certification, to offer a cost-effective, convenient way to build your career AND help fulfill GFSI scheme requirements. Workshop fee includes:

Admission to 4-hour workshop and course materials
Ability to earn up to 3 Continuing Education Units (CEUs) upon completion
Indoor Ag-Con Expo Hall Only Pass, which includes access to Expo Floor March 11-12, 2024; admission to all Indoor Ag-Con Expo Theater presentations; Expo Floor Welcome Happy Hour; and access to expo floor of National Grocers Association (NGA) Show running concurrently at Caesars Forum.

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Navigating Food Safety through Internal Auditing in Controlled Environment Agriculture

Written by Karl Kolb PhD on January 16, 2024. Posted in Blog.

Indoor Ag-Con will host a CEA Food Safety Pre-Event Workshop in conjunction with Ceres University on March 10, 2024, the day before the March 11-12, 2024 edition opens at Caesars Forum in Las Vegas. Leading up to this session, this column explores key issues and actionable improvements you can implement for your food safety and food quality processes. This month, Dr. Karl Kolb, President of Ceres University and Ceres Certifications, International, shares insights into the invaluable internal audit process.

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“At its simplest, internal auditing involves identifying the risks that could keep an organization from achieving its goals, making sure the leaders know about these risks and proactively recommending improvements to reduce these risks.”1

This statement says it all. The function of internal review, auditing, inspection or assessment is to assess risks and ensure they are eliminated, controlled, or mitigated. In the food industry we may not be able to eliminate all risks but we can control them or mitigate the effects of a known hazard.

All GFSI audits desire qualification in three things, HACCP, PCQI and Internal Auditing. Every QA team needs at least one person qualified in one of these three subjects. Given the type of factory, other qualifications may be necessary but Internal Auditing will always be the top of the “need to have” list.

There are two questions that seem to rise to the top of the list when this topic is discussed. “What to inspect?” and “How to inspect?”

But before we dive into these two questions let’s discuss to whom the Internal Audit team reports to in the factory.

In all ISO systems and GFSI is another name for ISO, information such as the data and recommendations from audits must go directly to the highest level of management. This way the decision makers have unfiltered information into those risks that have the potential to harm the organization.

So, what to inspect?

For any plant the HACCP program and its CCPs and supporting CPs are at the top of the inspection list. This is where major harm to the product is caught and hopefully eliminated or at least mitigated. This is the last step in the food safety process yet the most important one. From my analysis, HACCP is the least knowledgeable of all the things in a food safety program by auditors and practitioners alike. The more time spent understanding how a HACCP functions and the science behind it the better. As HACCP is a capstone requirement in a food safety program built only after prerequisite programs are developed, the HACCP will point the way to deficiencies in the factory.
Other important high-risk items are GMPs, manufacturing controls such as calibrations, environmental testing, reporting and the ever-fabled corrective actions to external and internal audits. Don’t leave out training as we don’t do enough of that day to day.

So, how to inspect?

There are lots of ways. Most folks like myself dread the interview. You ask probing questions of familiar associates (meaning friends) and find out information which may be damaging to their status within the plant. That is hard, no two ways about it. We all need to sharpen our interviewing skills and be strong.
But there are other techniques just as important as interviewing which will lead us to answers about the health of our factory. These include reviewing the HACCP program to ensure it is written and executed properly, observations of GMPs and SOPs to ensure they are being followed, review of reports to determine if they are correct, root cause, corrective and preventative actions and how well they are dealing with an audit issue. Internal auditing is not just reviewing pre-requisite programs. It’s the Clouseau of investigations, following your intuition.

See you at the Indoor Ag Con show! Sign up for the course and become a Certified Internal Auditor.

Footnote: 1. Auditboard.com

LEARN MORE & JOIN US FOR THE CEA FOOD SAFETY PRE-EVENT WORKSHOP