Illinois State University has launched its first Vertical Farm, a high-tech, climate-controlled agriculture system housed inside a repurposed shipping container. After years of planning, the farm opened in the spring and is now producing its first crop of leafy greens, with a focus on student learning and sustainable food production.

“This project started five years ago, so to finally have seeds growing and students involved is incredibly rewarding,” said Dr. David Kopsell, a horticulture professor in the Department of Agriculture. “We’re creating an environment where plants can thrive year-round, and where students can explore the future of food.”

Equipped with LED lighting, a hydroponic irrigation system, and dehumidifiers to recycle moisture, the farm is designed to maximize efficiency and minimize waste. It will provide cilantro, basil, and parsley to campus dining halls twice a week, generating revenue to support student workers. Students from agriculture, business, and sustainability programs will utilize the farm for coursework. A new class this fall, Sustainable Urban Agriculture, will also use the new space.

“The Vertical Farm is going to play a big role in the controlled environment aspect of the course,” Kopsell said. “Students will be able to see outdoor production and how it compares to what would be a controlled environment in a container like this.”

Technology in the Vertical Farm mimics ideal growing conditions by using red and blue LED light strips tailored for photosynthesis, temperature-controlled air, and recirculated water. The system uses up to 95% less water than traditional field agriculture. “We only lose the water that ends up in the harvested plant tissue,” Kopsell said. “Everything else is recaptured and reused. It’s incredibly efficient.”

Plants are grown in seven-foot-tall vertical towers, spaced just a few inches apart. With an expected output of up to 50 pounds of produce per week, harvested in twice-weekly cycles, the compact unit packs the productivity of two to four acres of farmland into just 320 square feet. “We’re harvesting about 64 towers a week and aiming for roughly one pound per tower,” he said.

Kopsell said the technology was developed with urban farming in mind. Because the unit is fully sealed and portable, it can operate on marginal land or in densely populated areas where growing conditions are poor. “Whether you’re in downtown Chicago or a rural district with poor soil, vertical farming makes it possible to grow food anywhere,” he said. “It’s a scalable solution with real potential for schools and communities.”

Beyond classroom instruction, Kopsell hopes the Vertical Farm will support local outreach through school tours, educational partnerships, and food donations. “I want this to be a learning opportunity and a model for others,” he said. “Maybe a company wants to provide fresh greens for employees, or a school wants to teach students about sustainability and feed their cafeteria. This gives them a way to do that.”

Above all, Kopsell hopes the campus community understands the reliability and promise of vertical farming. “No matter what’s happening outside—heat waves, snowstorms—inside the farm it’s always ideal for plants,” he said. “The technology is straightforward, but what we can grow with it—both in food and opportunity—is anything but ordinary.”