Indoor farming is gaining momentum worldwide, from vertical farms in city warehouses to hydroponic systems in greenhouses. A new Food and Agriculture Organization (FAO) report warns that while these systems promise fresh, local food, safety standards are inconsistent and may pose a risk to food safety.
Risks range from contaminated water to unsafe post-harvest handling practices, and most countries, including Canada, still rely on general food safety laws rather than tailored regulations.
Urbanization, climate change and consumer demand for local produce are driving interest in indoor farming. These systems use less land, can operate year-round and often reduce transportation needs by locating farms closer to consumers.
In Canada’s north, where access to fresh food is limited, indoor farming is being explored as a way to improve food security. While the benefits are clear, the FAO stresses that safety protocols must keep pace with innovation.
The FAO review identifies four key areas where risks can arise:
In hydroponic and aquaponic systems, all plants share a single water source. If that source becomes contaminated with bacteria or chemicals, the entire crop can be affected. Regular testing and filtration are essential.
Controlled environments rely on artificial lighting and regulated humidity. If these are poorly managed, they can encourage the growth of mold, fungi or bacteria.
Alternatives to soil, such as coconut fibre or rockwool, must be sanitized before use. If contaminated, they can spread germs across crops.
Even crops grown indoors face contamination risks during harvesting, packaging and storage. Workers must follow strict hygiene practices to prevent introducing hazards at this stage.
Currently, Canadian indoor farms follow the same general food safety rules that apply to traditional agriculture.
The Canadian Food Inspection Agency (CFIA) oversees food safety across the supply chain, but there are no rules written specifically for indoor farming. This regulatory gap may leave some risks under-addressed, particularly those unique to hydroponics and vertical farming.
The FAO recommends four steps to strengthen indoor farming safety worldwide:
For Canada, this means businesses should not only comply with CFIA standards but also invest in additional testing, staff training and transparent record-keeping to build consumer confidence.
Indoor farms are likely to play a bigger role in Canada’s food supply in the coming years, particularly in urban centres and remote communities. For food businesses, this means sourcing produce from these systems may soon become the norm. To protect customers and reputations, operators should:
Indoor farming offers solutions to food security and sustainability challenges, but without strong food safety practices, it could introduce new risks. Canadian food businesses and regulators must stay proactive, combining CFIA oversight with the FAO’s global recommendations to ensure the future of indoor farming is both innovative and safe.
The Canadian Institute of Food Safety (CIFS) keeps you up to date with food safety developments worldwide through a range of helpful resources. Begin by exploring our latest blogs.
Yes, but only under general food safety rules. The CFIA oversees safety across all food systems, though no specific indoor farming regulations exist yet.
The biggest risks include contaminated water supplies, unclean growing materials and poor hygiene during harvesting and storage.
Often, yes. Indoor systems reduce pest exposure, but they can still face risks from waterborne pathogens and mold if not carefully monitored.
Because all plants share the same water in hydroponics, a single contaminated source can spread illness across the entire crop.
Audit suppliers, train staff on indoor farming risks and stay updated with CFIA and FAO recommendations.