Vertical farming, the hydroponic growing of lettuce, herbs and other greens in indoor units, is becoming more accessible and affordable. It’s a way to grow fresh produce year-round, with much less water and no need for fertilizer, weed killer or pesticides. This year in St. Louis, for example, the new Neon Greens opened with a vertical farming facility (modular units by Freight Farms) attached to the restaurant. The fast-casual salad-and-soup concept showcases the facility, with a conveyor belt bringing just-harvested lettuce, kale and mizuna directly into the kitchen. Founder Josh Smith says the concept is designed to inspire more conversation about supply chain transparency—and give guests the opportunity to taste food at its peak.