Chicago Offices Become Indoor Farms

Russell Steinberg is using empty office space in downtown Chicago to grow vegetables. He serves as the founder and CEO of FARMZER0. The company leases vacant commercial real estate and installs hydroponic systems to produce edible greens. These crops are then delivered to nearby clients. Steinberg identifies three main problems this model addresses. He lists office vacancy, public health issues, and food system challenges.

The company targets the roughly 45 million square feet of vacant office space in Chicago. Steinberg states that only 2 million square feet would be needed to provide adequate vegetables for the entire city. This calculation suggests that the existing inventory of empty buildings could support a substantial urban farm network. The current vacancy rate in the downtown business district sits between 25% and 30% since the post-pandemic period.

Steinberg notes that older buildings present specific challenges for conversion. Their aging infrastructure makes them harder to repurpose compared to newer commercial space. Newer buildings are more easily adapted for agricultural use. One specific FARMZER0 location occupies about 650 square feet of formerly empty office area. The setup requires a constant water flow to keep plants hydrated. However, the total water usage is less than what a fully functioning office typically consumes.

The operation remains quiet during normal hours. Noise is generated primarily when workers harvest the crops with scissors. The produce from these vertical farms supplies local food businesses. Blue Plate Chicago, a catering service, purchases the greens from FARMZER0. Chef Matthew Wilde views the partnership as beneficial for both parties. He emphasizes the quality of the product and the local sourcing aspect.

Wilde describes the arrangement as a win-win scenario. He notes that FARMZER0 utilizes space that would otherwise remain vacant. The company grows clean, farm-to-table greens in an urban setting. Wilde states that supporting local farms is important to Blue Plate's brand. Even when the farm is located in a high-rise, it fits the company's values for fresh ingredients and local production.

Academic experts have weighed in on the trend. Dr. Kimberly Gray is a professor of civil and environmental engineering at Northwestern University. She has researched how cities can reinvent themselves. Gray considers vertical farming a viable and climate-friendly option. She argues that this method can bring fresh produce to urban communities at a lower cost.

Gray points out that this model reduces the impact of the last mile in logistics. The delivery of goods and services in urban settings often generates high levels of pollution. By growing food near the point of consumption, FARMZER0 minimizes transport distances. Steinberg has received inquiries from several other cities about replicating the high-rise farming concept. He aims to partner with Los Angeles officials. His goal is to create a special project for the 2028 Olympics.

The conversion of office space into vertical farms represents a shift in how cities use their infrastructure. It addresses the lingering effects of remote work on downtown districts. The method provides fresh food with a smaller environmental footprint. It also puts idle real estate to productive use. The approach combines agricultural needs with real estate solutions in a dense urban environment.