Indoor Farms Can Grow Food All Year, But Are They Safe?

“Indoor farming was thought to be safer than outdoor crops given that plants are grown in a protective environment,” says Dr. Keith Warriner, a University of Guelph food scientist. 

However, product recalls remain a major concern, Warriner says. As the industry has grown, outbreaks and recalls linked to pathogens such as salmonella and listeria are becoming more common.

A food safety researcher and the developer of award-winning sanitation technology, Warriner is the co-author of the new report released by the Food and Agricultural Organization (FAO), a United Nations agency that establishes global standards and guidelines in the field. 

There are currently few regulations tailored for indoor farms, as it was assumed the same guidelines for outdoor farming could apply. However, researchers discovered that pathogens can grow and persist as in systems used in sprouted seed production. 

“Indoor farming needs separate guidelines that balance food safety, plant health and economic benefits,” says Warriner, with the Ontario Agricultural College.

If not taken seriously, these safety risks could lead to a loss of consumer trust as indoor farms ramp up in scale. 

“Their potential ranges from increased sustainability to a method of growing that is less sensitive to the effects of climate change,” Warriner says. He adds that over $100 million is being invested in Canada’s indoor farming to make the country more self-sufficient in fruit and vegetables, as 80% of commodities such as lettuce are imported.