USA - NORTH CAROLINA: Vertical Farm at Innovation Barn Offers Alternative to Traditional Produce in Charlotte Region
July. 16, 2026
Inside the containers, the farm grows multiple varieties of lettuce in a clean, tightly managed environment.
CHARLOTTE, N.C. (WBTV) - North Carolina continues to track a rise in cyclosporiasis, a parasite that can cause gastrointestinal illness, with more than 300 cases reported statewide.
The outbreak has renewed concern about produce safety and contamination, as consumers and restaurants pay closer attention to where food comes from and how it’s handled.
In Charlotte, an indoor vertical farm at the Innovation Barn is positioning itself as an alternative to traditional outdoor growing by moving lettuce production into shipping containers and using a controlled, water-powered system designed to limit outside exposure.
Inside the containers, the farm grows multiple varieties of lettuce in a clean, tightly managed environment.
“It is a bit like being in a spaceship,” said Julian Jacobs.
Julian Jacobs, head farmer at Adrina Farms, said the operation invests heavily in sanitation and attempts to replicate outdoor conditions — like wind and sunlight — through internal controls.
“I don’t want to say 100% no, that can’t happen, because I guess anything can happen,” Jacobs said. “But it’s very unlikely that things like that will happen in an environment when we’re paying so much attention to all those safety factors,” said Jacobs.
Jacobs said the system can be monitored and adjusted digitally through a smart phone.
The farm harvests about 400 pounds of lettuce each week, selling to restaurants and at the Matthews Farmers Market. Jacobs said demand was especially high recently.
“Our lettuce sold out in an hour,” Jacobs said. “And we typically sell everything we bring, but it was really fast.”
Local produce does not appear to be tied to the current contamination concerns, according to Erin Bradley, director of farm and food programs at Freshlist, which connects local farmers with restaurants and the community.
“Food you buy from a local — from local produce companies like us — that food as of now is being deemed safe,” Bradley said.
Bradley said restaurant clients are taking additional precautions with items arriving from larger distributors, including more thorough washing and careful handling.
“They’re washing everything really thoroughly when it comes in,” Bradley said. “They’re making sure that it’s not sitting out in a hot kitchen for very long, making sure everything is fully cooked and … taking an extra step and an extra precaution on hygiene.”
Bradley and Jacobs recommend that consumers ask questions about where produce originates when shopping or dining out and to wash produce thoroughly regardless of source.