Skagway, Alaska, a small town known for its isolation and reliance on seasonal shipping, now enjoys fresh, locally grown lettuce year-round thanks to an indoor vertical farm situated in a local brewery.
- Aeroponics system grows lettuce using nutrient mist and captured CO2
- Farm produces enough greens to supply the brewery's restaurant year-round
- Excess produce supports local institutions during winter months
What happened
Skagway, Alaska, a town of about 1,000 residents known for its heavy summer cruise ship traffic but isolated winters, has long faced challenges accessing fresh produce. The town depends on a slow, seasonal barge system to transport food from the Lower 48 states, often resulting in costly and inconsistent availability of fresh greens like lettuce.
To address this, the local Skagway Brewing Company installed a unique indoor aeroponics farm on the top floor of their building. This innovative system uses nutrient-rich mist and recycled carbon dioxide from the brewing process to grow lettuce without soil or pesticides. Since its 2018 installation, the farm produces around 250 pounds of leafy greens weekly, enough to meet the restaurant’s full demand even in the off-season.
Why it feels good
Having locally grown, fresh lettuce available year-round in Skagway is a meaningful advancement for both physical health and community morale. Given the difficulties of shipping delicate produce to such a remote area, this vertical farm ensures residents and visitors enjoy high-quality greens during the long winter months when options are typically scarce.
The brewery’s sustainable approach also exemplifies resourcefulness by utilizing CO2 from brewing and turning yeast waste into compost for local gardens. Beyond the restaurant, surplus greens are donated or sold at cost to the town’s school, senior center, and market, reinforcing community resilience and fostering greater food security.
What to enjoy or watch next
Skagway Brewing’s aeroponics farm is a promising example of how vertical farming can thrive in isolated and challenging environments. While the initial vendor disappeared after purchase, local dedication kept the project alive, showing the power of adaptability and community commitment.
This model could inspire other remote or food-insecure areas in Alaska and beyond to explore closed-loop, sustainable indoor farming methods. Watching how this approach expands or evolves in places facing similar logistical barriers will be encouraging for advocates of fresh, affordable local food.