Amanda Estes, 17, harvests green star lettuce on Friday, Oct. 17, 2025, grown at Germantown High School's Flex Farm, an indoor mobile hydroponic farm from Fork Farms in Germantown, Wisconsin. Estes, a vegetarian, said she has learned a lot about plants' life cycles while participating in this class.

"We can feed the entire cafeteria with the lettuce we produce here. I feel like I'm making a difference in our community.

Verde Compacto has installed a full-scale vertical farm inside Estadio Akron, home to Club Deportivo Guadalajara (Chivas). Just beyond the stands, a container system grows leafy greens, herbs, and wheatgrass for direct use in the stadium's kitchens.

"We wanted to prove that you don't need to be in the countryside, or even outside a stadium, to grow fresh, high-quality food," says Juan Gabriel Succar, Co-Founder of Verde Compacto.

Thanks to hydroponics, Neon Greens is bringing a fresh take on farm to table by farming along Manchester Road.

The vertical vegetable farm is located right next door.

While farm to table restaurants are nothing new, not many operators source their own salad greens from right next door. Neon Greens is a newly opened quick-service salad restaurant in St. Louis, Mo., that operates its own 400-square-foot vertical hydroponic farm attached to the restaurant storefront.

The farm yields yield roughly three acres each of 80 different lettuces, all of which Neon Greens uses in its salads, from mizuna lettuce to sweet crisp lettuce.

The two hydroponic farms are in an ancillary room attached to the restaurant, and an elevated conveyor belt delivers the lettuce next door once it is harvested.

Hamilton Horne was the one approaching restaurants when he launched King Tide Farms, which produces leafy greens with names like red streak arugula, fern parsley and bronze fennel — some of which Horne conjures up himself.

His pitch differed from other local farmers: the Sullivan’s Island native promised to deliver what he dubbed the “chef’s cut,” a smaller-sized green that could go directly from his farm to the plate.