North Dakota’s harsh winters have long limited local food production to a short growing season, forcing communities to rely on shipped-in produce for much of the year. But a shift is underway as controlled environment agriculture (CEA) gains traction, offering a way to grow fresh vegetables—from lettuce to strawberries—indoors, regardless of the weather.
This week, the Second Annual Controlled Environment Agriculture Conference at United Tribes Technical College in Bismarck brought together growers, researchers, and policymakers to explore how greenhouses and vertical farms could reshape the state’s food system. Over two days, attendees examined real-world examples of CEA in action, including two innovative projects already making an impact in rural and Indigenous communities.
One stop was Native Green Grow in Parshall, operated by the Mandan, Hidatsa, and Arikara Nation. The facility uses compressed natural gas sourced from tribal oil wells to heat its greenhouse year-round, allowing for consistent production of fresh greens and other crops. The project not only strengthens food sovereignty but also creates local jobs while leveraging existing energy resources.
In Sawyer, the Renfandt Geothermal Greenhouse takes a different approach, tapping into geothermal heat from deep underground to maintain stable growing conditions through the winter. Both models demonstrate how CEA can adapt to local resources, reducing reliance on external food supply chains.
Conference organizers highlighted that these systems are already improving food access in small towns and tribal communities, where grocery options are often limited. By keeping production local, CEA cuts transportation costs and emissions while ensuring fresher, more nutritious produce.
The discussions also addressed challenges, including high startup costs and energy demands, but growers emphasized that long-term benefits—like year-round production and climate resilience—could outweigh initial hurdles. As more projects take root, North Dakota’s agricultural landscape may soon look very different, with fresh food no longer a seasonal luxury but a year-round reality.