Wisconsin-grown greens

Photos courtesy of Square Roots

Square Roots, the indoor farming company based out of New York City, is continuing to expand in the Midwest.

The company held a ribbon cutting ceremony for its new farm in Kenosha, Wisconsin. At the ceremony were Tobias Peggs (pictured right), the company’s co-founder and CEO, co-founder Kimbel Musk (pictured left) and Gordon Food Service regional general manager Hans Hansen (pictured center).

The new farm is the company’s largest to date and can produce 2.4 million pounds of leafy greens and herbs annually. It will employ 20 people in the area. The entire product line — including basil, dill, parsley, microgreens and salad mixes — will be grown in Kenosha.

“We love food. By partnering with Square Roots, we are delivering on our intentions to make locally grown, nutritious produce available to all our customers, regardless of the local climate or time of year,” said Rich Wolowski, CEO of Gordon Food Service. “With each farm, we are a step closer to our goals of locally grown and delicious food across the continent.”

The farm, Peggs says, is a USDA, Harmonized GAP (Good Agricultural Practices) Plus+ certified facility and in line with the GFSI (Global Food Safety Initiative) Standard. Their goal, he says, is to reduce food miles and make fresh vegetables more accessible for consumers. The Kenosha farm is part of a continuing expansion in the Midwest, with farms already built in Michigan and Ohio, as well as their New York home base. The facilities in Michigan and Ohio were also built in partnership with Gordon Food Service.

“Our new farm in Kenosha, built with our strategic partner Gordon Food Service, is our largest and most advanced farm yet. Together, we can deliver high-quality, pesticide-free, fresh produce to local customers, all year round, often within hours of being harvested,” said Peggs at the ribbon cutting. “Square Roots’ modular, smart-farm platform allows us to rapidly deploy capital-efficient, commercial-scale farms at strategic locations across the country, to meet the increasing demand for locally grown food everywhere.”