Vertical Farm Greens
Grow salad greens and herbs indoors, year-round, a few miles from the grocers and restaurants that today buy them trucked 2,000 miles. Demand for local produce is growing fast and most buyers have no local supplier yet.
A metro area of three million people eats its lettuce, basil and microgreens from fields two thousand miles away, and the grocers and chefs who buy it want something fresher and more reliable. A few local growers exist, but most buyers have never been offered a local supply contract. The decisions are a grower's: how much capacity to build before the contracts are signed, which buyers to go after first — chain grocers with big volume, restaurants that pay more per pound, or hospitals and schools on fixed menus — how to price against cheap field-grown produce, and how fast to hire growers and drivers. It teaches the open-market lesson. Nobody has to be beaten to win a customer, so the limits are capacity, cash and how fast you can sell; the risk is growing too slowly while the market grows without you, or overbuilding before buyers arrive.
$5.00 a seat · 4 simulated years, decided quarterly · by SparkTower.