Case Study: Legacy Greens Hydroponic Farm

Learn how three brothers in Tallahassee, FL have teamed up to start and grow a hydroponics operation that weaves a culture of quality and produce safety through everything they do. What started as a business in a bedroom at home has grown to a 3,000 sq. ft. warehouse serving primarily 70 restaurants with plans to "grow even bigger."

Julian Miranda shares how Legacy Greens is involved in the community and embraces a culture of produce safety at their indoor farm.

Hear how Legacy Greens approaches produce safety at their indoor hydroponic farm.

Legacy Greens uses the Quick-cut Greens Harvester every day on their indoor hydroponic farm. They regularly clean and sanitize it to keep it in a safe and working condition.

This work was supported by the Food Safety Outreach Program grant no. 2022-70020-37599 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.