History

One of the newest and most exciting and growing businesses is Finger Lakes Fresh, a hydroponics greenhouse that employs 18 workers with disabilities. The Hydroponics Greenhouse was originally developed by Cornell University as a research project on the use of Controlled Environment Agriculture (CEA) to create year round agriculture in New York State. Cornell partnered with Challenge, utilizing their workforce of individuals with disabilities, to package Boston lettuce. The CEA greenhouse (Finger Lakes Fresh), now owned and run by Challenge, has proven that quality leafy greens and herbs can be produced year round in upstate New York and that these products are highly desired by a range of customers. The customer base now includes all of New York State, with sales in six other states from Vermont to Maryland, with revenues of over $600,000 a year. Finger Lakes Fresh (FLF) produces several varieties of lettuce, pak choi and basil, with spinach on the way. Finger Lakes Fresh has demonstrated that a workforce comprised of workers with disabilities can be successful in providing a significant portion of the labor for seeding, transplanting harvesting and packaging. Challenge has begun planning with the Ithaca Waste Water Treatment Facility and two local dairy farms to develop additional greenhouses utilizing renewable energy harnessed through processing waste biogas. This model provides an innovative workforce solution for the most labor intensive parts of production, creating jobs for workers with disabilities and other employment barriers. This model can be replicated in other regions, supporting the expansion of alternative energy-efficient year-round agriculture. Earned income from the greenhouse helps support the Challenge mission in the face of continuing funding cuts while providing year-round employment opportunities for workers with severe disabilities.