While controlled environment agriculture (CEA) can potentially improve access to local, nutritious fruits and vegetables on a yearly basis, the greenhouse gas emissions associated with greenhouse production is five times higher than field-grown produce.

For this reason, Auburn researchers are embarking on a wide-ranging and ambitious mission to reimagine CEA as a more sustainable approach to food production.

The project, “Reimagining Controlled Environment in a Low-Carbon World,” is the focus of a $9.95 million grant awarded to Auburn by the U.S. Department of Agriculture’s National Institute of Food and Agriculture’s Sustainable Agriculture Systems program.

“CEA must be reimagined to become a sustainable approach to food production,” said Brendan Higgins, associate professor in the Department of Biosystems Engineering and project director. “Our team’s long-term goal is to transform CEA strategically, managerially, technologically and socially to position it as a viable food production system capable of producing sufficient and nutritious foods within the low-carbon economy.”

The Auburn research team will implement four strategies to lower the carbon intensity of CEA: reduce demand for heating and cooling in CEA; improve efficiency of CEA climate control; lower the carbon intensity of resource inputs; and shift consumer and producer behavior surrounding CEA products and practices.