Chicago Offices Are Growing Fresh Local Greens
Chicago restaurants, caterers, and nearby high-rise residents can now buy greens grown in vacant downtown office space.
Updated on Nov. 3, 2026 in Organic Food
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FARMZER0 is growing edible greens in vacant downtown Chicago office space and delivering them to restaurants, caterers, office buildings, and nearby high-rise residents. The model targets the roughly 25- to 30% vacancy rate in Chicago's downtown business district, which leaves about 45 million square feet of vacant office space.
Why it matters
Chicago's downtown office vacancy has left large stretches of space empty even after the post-COVID return to the office, and FARMZER0 is testing whether that space can supply fresh local produce. The company frames the approach as addressing office vacancy, public health, and food system challenges at once.
The company's footprint is small against the scale of the problem, since its roughly 650 square feet compares with about 2 million square feet cited as needed to feed Chicago adequate vegetables. The source does not report current output or how far the model could realistically close that gap.
The players
FARMZER0
A Chicago vertical farming company that grows greens in vacant downtown office space for local restaurants, caterers, and residents.
Blue Plate Chicago
A catering service that sells FARMZER0 produce to its clients.
The details
FARMZER0 operates its vertical farms solely in vacant space, with water running continuously to keep the plants hydrated. The company says it uses less water than a fully functioning office, and its produce reaches restaurants, caterers such as Blue Plate Chicago, office buildings, and nearby high-rise residents.
Timeline
Post-COVID period: return to office recovered some empty space, though not all.
2028: Los Angeles Olympics, a possible FARMZER0 partnership target with city officials.
Urban Food Production
FARMZER0's model applies indoor vertical farming to vacant downtown Chicago offices, using the 25- to 30% vacancy rate as its raw material. Its inquiries from other cities suggest the approach is being watched as a template for turning empty high-rise space into local food supply.
Readers who buy greens from local restaurants or caterers may see more locally grown produce as models like this expand. Anyone unsure how much fresh vegetable intake fits their own needs is worth discussing with a doctor or registered dietitian.
The takeaway
Vacant office space may become a source of fresh local greens, which is one way cities are rethinking underused buildings for food access. Readers interested in eating more vegetables can ask a dietitian how much produce fits their diet.
Further reading
For related coverage, explore Organic Food to see how local and sustainable growing methods are shaping what reaches Chicago tables.
Source note: This article includes information reported by Connecticut Public.
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Would you support using empty downtown offices in your city to grow food?
