The aroma of fresh vegetables fills the air as visitors step off the elevator on the 18th floor of 30 N. LaSalle St., a location that may seem unconventional for a farm.
Yet, for Russ Steinberg, the founder of FarmZero, this urban indoor farming venture could soon be a reality in downtown Chicago and cities across the United States as urban agriculture becomes increasingly viable.
Since July of last year, FarmZero has utilized a climate-controlled space in this mid-70s office building to cultivate an array of greens, including arugula, red cabbage, broccoli leaves, mustard greens, and pea shoots.
Steinberg emphasizes the nutritional value of his produce, particularly the “Baller Mix,” which he asserts offers benefits equivalent to consuming 40 salads from restaurants.
Current clients include the downtown catering firm Blue Plate and a health care company, although Steinberg has opted not to disclose the latter’s name.
Driven by impressive growth, FarmZero is set to expand significantly this summer, moving to the 19th floor of the LaSalle Street building, which will soon house a 10,000 square foot farm, a considerable increase from its current setup of 1,000 square feet.
Additionally, a new location will open at 125 S. Wacker Drive, initially covering about 1,500 square feet but designed with the potential to expand to a staggering 9,000 square feet.
Steinberg’s vision extends far beyond these two plots; he aims to establish 7 million square feet of indoor farms throughout Chicago, particularly focusing on converting outdated office buildings nestled in central business districts.
In a world increasingly marked by remote work and historic office vacancies—reportedly around 29% in Chicago’s central business district by early 2025, according to a Colliers report—Steinberg sees a unique opportunity.
Utilizing existing structures, insulated from external weather, could become an innovative solution to leverage vacant spaces in the Loop for agriculture.
An inspiring example is the 30 N. LaSalle St. farm, which will play a part in the city’s La Salle Street Reimagined program where 349 apartments will rise in the lower floors of the predominantly empty building, with FarmZero becoming one of the featured amenities on the 19th floor.
Imagine dining on a salad cultivated in the very building you reside in, an idea that’s becoming feasible.
FarmZero isn’t the only venture seeking to transform downtown office spaces into urban farms.
According to a recent report by The Washington Post, other indoor farming projects have been spotted in cities like Houston, Phoenix, and Maine, where some officials have dubbed the concept as “food condominiums,” aimed at addressing food deserts in urban areas.
Steinberg envisions the reach of Chicago’s indoor farms will extend to schools, parks, and popular areas like Navy Pier and McCormick Place, promoting healthy eating among residents.
Water usage poses a significant concern for farming in high-rises, where the risk of flooding is a common worry.
However, Steinberg has devised a solution, utilizing a 100-gallon tank designed to circulate water through the growing shelves and recycling any excess back into the system, alleviating fears around flooding.
Having demonstrated this approach to city aldermen, building officials, and investors, he has effectively addressed their concerns surrounding water management.
At 44 years old, Steinberg’s journey to this indoor farming project began during the pandemic, driven by a desire to explore innovative produce growing methods within his Lakeshore East neighborhood, where he lives with his family.
The result was the inception of FarmZero, initially self-funded during its formative years until attracting investors, including a real estate developer who provided the 18th-floor space.
Subsequently, funding from the Illinois Department of Commerce and Economic Opportunity has supported further growth, with FarmZero currently seeking to raise $4.2 million for continued expansion.
Construction on the newly planned spaces is set to commence soon, with the initial planting projected to begin shortly after, marking a significant step forward for the urban farming initiative.
The current farming environment consists of rows of trays populated by flourishing plants, each with labels indicating their growth timelines, soon to be enhanced by digital displays, according to Steinberg.
Harvests occur every few days, ensuring that freshly grown produce can be delivered promptly to clients, a process that emphasizes FarmZero’s mission to connect urban residents with healthy food grown in their very vicinity.
In a world where the concept of fresh and local produce can often seem distant, FarmZero stands at the forefront, innovating urban agriculture and redefining accessibility to fresh food in Chicago.
image source from：https://www.wbez.org/architecture/2025/06/03/whats-that-building-farmzero
