Williamson Greenhouses in North Carolina has teamed up with the Ritz-Carlton hotel in Naples, Florida, to supply the hotel with a 45-foot-long repurposed shipping container with a hydroponic vertical growing system.

The Grow House is used by the resort’s executive chef, George Fistrovich, to produce mostly lettuces such as bibb, romaine, arugula and butter, though cilantro, spinach, cabbage and micro-greens are also part of the mix

“With the Grow House, I can grow 3,000 heads of lettuce at a time and 30,000 heads in a year in an environmentally friendly way,” he said. “They are fresh and flavorful and make for the best salads.”

The vegetables are used in dishes in many of the resort’s six restaurants.