Two container farms on the grounds of Volunteers of America's Upstate New York campus have become a working part of how the organization addresses food insecurity among its clients. Running for two years, the programme supplies leafy greens, beans, root vegetables, and herbs to on-site shelters, a children's centre, and partner organizations in the surrounding community.
Elyse Jones, Marketing and Community Engagement Manager at Volunteers of America Upstate New York, says the farm fits into a broader organizational philosophy. "We are constantly evolving to meet the needs of the community. We saw that food insecurity was a big issue, and that was something that we wanted to make sure that we helped address."
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From nursery to harvest
The farms, two Greenery S models from Freight Farms, offer a reliability that matters for the mission, according to Alec Camp, Lead Farmer. "We're able to regulate the temperature, the humidity, the lights, and the water schedule for all the crops. It also protects the produce from the weather, as well as things like pests."
Seedlings spend three to four weeks in a dedicated nursery system before being transplanted into the main cultivation area, with timing varying by crop. Water delivery and nutrient dosing are fully automated throughout, and direct technical support from Growcer, which acquired Freight Farms in 2025, is available to the farm team when needed.
The system also keeps organizational costs down. Growing fresh produce on-site reduces food expenditure for the shelters, adding a financial dimension to the programme alongside its mission value.
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Crops chosen for what clients actually eat
What gets grown is shaped by feedback from shelter staff and partner organizations each cycle. Camp focuses on crops that work across different cuisines, growing multiple allium varieties, cinnamon basil, garlic chives, and bok choy as staples. Green beans have become a particular focus.
"We grow it because it's a high-protein crop, and you can make a hot meal out of it, which is really important for our clients at our shelters," says Camp. Beets are harvested for both roots and greens, which go into soups and stir-fries. Bok choy has proven especially productive. "I can just keep on harvesting these crops, and they will keep on re-growing for months on end."
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An entry point for the wider mission
Jones says the farm has become one of the organization's most effective conversation starters, generating curiosity that opens doors to discussions about housing, reentry, and children's programmes.
"It creates this excitement that allows us to really kind of talk about how the farm and the produce we grow is integrated into our other programs as we support the whole person," she says. "It is just one program that we do, but it's something that the community really seems to be the most interested in."
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Measurable impact
Since launch, the programme has reached almost 18 000 unique individuals with fresh produce, supported 47 veterans through an agri-therapy programme, and put 82 individuals through workforce development training. Camp says community involvement in the farm is central to what the operation is trying to achieve.
"It helps get the people in a community involved in the farm and helps build skills," he says. "I think it makes a lot of sense in terms of what we're trying to do for our community." Camp sees few barriers to replication. "I would definitely recommend it for any program that wants to alleviate food insecurity within their local community," he says. "I think that this is a very easy model to replicate in different counties and different states across the nation."
For more information:
Volunteers of America Upstate New York 
Elyse Jones, Marketing and Community Engagement Manager
[email protected]
www.voaupny.org
Volunteers of America's Upstate NY hydroponic operation feeds over 100 families daily
