Spanning communities from California to Georgia, Local Bounti’s state-of-the-art greenhouses guarantee fresher, more sustainable greens
Local Bounti’s mission is to revolutionize agriculture, ensuring accessibility to fresh, sustainable, locally grown produce for generations to come. The company envisions a future where transformative innovation and technology combine to enable locally grown produce with minimal food miles, ensuring the freshest and most sustainable offerings for communities everywhere.
By building a network of local greenhouses powered by its patented Stack & Flow Technology®, Local Bounti is reducing food miles, slashing waste, and ensuring that the freshest produce reaches tables, often within 24 hours of harvest. 
“Local Bounti was established in 2018 by our co-founders who brought extensive experience in scaling growth companies to the controlled environment agriculture (CEA) sector,” begins Kathleen Valiasek, President, Chief Executive Officer, and Chief Financial Officer. “The market is vast, and by 2050 the demand to feed ten billion people will be real. At Local Bounti, we’re growing smarter, faster, and fresher to meet the demand head-on.”
CEA refers to growing plants in a highly controlled indoor environment, optimizing conditions for maximum yield and resource efficiency. It encompasses various technologies and growing methods, all designed to regulate factors like light, temperature, humidity, and nutrient delivery. CEA improves food security, sustainability, and resilience to climate change. Local Bounti’s hybrid facilities use 90 percent less land and water while producing year-round, ensuring higher yields per square foot with fewer resources. By striving to grow within 400 miles of consumers, the company cuts transportation emissions and reduces food waste, ensuring fresher locally sourced produce.
“As a result of minimal human intervention, our product lasts three-to-five weeks in the refrigerator versus three-to-five days,” Kathleen continues. “Our founders developed our patented Stack & Flow Technology®, which combines vertical and horizontal growing techniques. Over the last two to three years, we have invested in three new state-of-the-art facilities, and we currently ship millions of pounds of produce annually. In fact, we are now the third largest CEA company, by volume shipped, in the country and we ship to almost every single big box retailer.”
Fresher, cleaner produce
Indeed, Local Bounti is redefining indoor farming with innovative technology that significantly improves crop turns, increases output, and improves unit economics, operating advanced indoor growing facilities across the United States. The team harnesses the power of sunlight and the protection of their greenhouses to grow fresher, cleaner produce year-round. Unlike traditional farming, the greenhouses shield the plants from contaminants, eliminating the need for harsh chlorine baths or gas flushing. This means produce reaches consumers’ plates as nature intended: crisp, vibrant, and bursting with flavor. From delicate baby leaf varieties and long-lasting living greens to aromatic herbs and convenient salad kits, Local Bounti delivers freshness and quality in every bite.
“We’ll be bringing a family-size Caesar salad kit to market in Q4 of this year,” Kathleen continues, “to complement our existing product portfolio of leafy blends such as our Spring Mix. From Romaine Crisp and arugula to our Power Mix™, we have around 35 SKUs. We also offer a variety of soft, buttery, and sweet Living Lettuces that are ideal for use in wraps, sandwiches, tacos and salads. These same varieties are also available in certified organic. Our innovation and product development team continually refines our product offerings to ensure they align with our customers’ needs.”
Local Bounti’s facilities are located in Texas, California, Montana, Georgia and Washington. The growing process involves precision seeding, followed by germination under controlled temperature and humidity. In the nursery, seedlings thrive using Local Bounti’s innovative and patented Stack & Flow® technology, which maximizes space, light, and nutrients for optimal plant development. This system provides efficient, sustainable growth for many varieties of lettuce and leafy greens. Plants are then moved to an advanced hydroponic greenhouse, where sunlight, temperature, and water are carefully balanced to promote rapid, healthy growth in a sustainable way. Once fully mature, the produce is harvested at peak freshness, delivering superior flavor, quality, and nutrition directly to the consumers’ table.
Fewer food miles
Sustainability is a core principle guiding Local Bounti’s business decisions and practices. “Part of the reason why we developed a distributed footprint is fewer food miles and reduced food waste,” Kathleen elaborates. “Our facilities are very close to our retailers’ distribution centers, which is important to customers and their consumers. Sustainability, especially in CEA, is a natural part of the story. The way we grow is naturally more sustainable and we follow all kinds of nationally recognized sustainability reporting metrics to ensure we’re transparent and continually striving to improve our performance.”
Plans are underway to increase capacity across Local Bounti’s facilities, ensuring the company can deliver a wider range of products while keeping pace with accelerating demand, The timing and scope of these projects, including plans to expand into the Midwest, remain under review pending ongoing discussions with retailers to optimize those facilities for specific products in support of retail commitments and strategies to increase distribution.
Local Bounti successfully launched its salad kit line in April 2025, expanding its grab-and-go product offerings to better serve retail partners and consumer trends. The company continues to develop new pack sizes to deliver value to consumers and is also expanding its relationship with a leading home delivery service partner and launching four new private label salad kits in mid-September.
“Our mission is rooted in sustainability and, in turn, human welfare,” Kathleen elaborates. “We are committed to the growth and cultivation of our employees’ well-being, so that they feel they’re in a career environment that enables them to thrive personally and professionally. We provide an educational and safe work environment and are dedicated to helping our employees grow within the company.
“We operate an inverted organizational structure. Instead of the CEO directing lower-level employees, the structure places front-line employees at the top, with management supporting them. This approach emphasizes employee empowerment, customer focus, and a more collaborative, agile environment. We’ve taken a job that has historically been very labor intensive and often hot, hard work and instead created an indoor environment with full benefits, time off and about a meaningful mission. What we see from our people is that they’re passionate about Local Bounti and delivering the best product possible.
“We care about the people in the local communities in which we operate,” Kathleen adds. “In 2023, we donated 115,200 pounds of food through our Share the Bounti program, supporting 18 food banks across the country. We’re not just growing greens; we’re growing communities. We envision a future where innovation and technology enable us to grow produce locally, with minimal food miles, as well as the potential for international expansion. This ensures the freshest and most sustainable offerings for communities everywhere,” she concludes.