Greenscale: Idaho’s Most Advanced Farm is Growing Indoors
Just off Federal Way, a facility called Greenscale is quietly building what might be Idaho’s most advanced farm.
This isn’t your typical greenhouse or fishery, but a mix of both: Greenscale is an indoor agriculture system that produces farmed tilapia and grows leafy greens using the same recycled water.
Designed in partnership with Anderson Construction, McMillan, and Cushing Terrell, using Dutch-made equipment and a proprietary growing system, the facility is set to be completed in early December and serves as a prototype for what Greenscale hopes to replicate in higher capacity within the next few years.
Here’s how it works: Water from the fish becomes fertilizer, the solid waste is processed through a digester before being added back to the plants and CO₂ is captured and reintroduced into the greenhouse for optimal plant growth. The result is hyper-fresh, nutrient-dense produce.
From a sustainability standpoint, the efficiency is striking. According to owner Scott Meikle, the facility operates with about 5% of the water used in traditional agriculture. The tilapia farm, by comparison, uses roughly 1% of the water required to raise beef.
Right now, Greenscale is focusing on leafy greens — expecting about 500 pounds a day once fully operational. Because of the structure of the aquaponic system, heavier vegetables like tomatoes aren’t compatible with the current equipment, but they’re still exploring other produce options.
They plan to have 450 fish delivered from a certified hatchery in New Mexico every 10 days, expecting to grow to about dinner-plate size before being packed on ice and shipped to buyers ready to process.
One of Greenscale’s biggest differentiators is its focus on nutrient density. The team is conducting ongoing R&D to isolate and control variables, including fish feed — a major factor influencing plant nutrients. Currently, the fish are fed an industrial blend that’s about 50% protein, made from soy and blackfly larvae.
Since fish feed directly affects the nutrient profile of the greens, the long-term consideration is to develop a custom in-house formula.
Nutrient density of the final products will be monitored through regular third-party food lab testing.
During my visit, company representatives mentioned that about 20% of the agriculture space is already reserved by early buyers. They’re targeting a higher-end market — restaurants and grocery stores seeking specialty produce.
Given the audience, food safety is a top priority. Employees will pass through air showers, wear a level of cleanroom suits, and step into disinfectant foot baths before entering. Distribution will be ready with a refrigerated truck, the facility will be under contract with Orkin for food-grade pest control, and there are plans to undergo three separate third-party audits to meet strict food safety standards.
They shared samples of their current greens during the tour — and despite the salad spread and dressing available, I went for the plain leaves.
To be honest, they were incredible. Voluptuous, plump, full of moisture and flavor — not bitter. Dare say I felt it tasted healthier. Their green powder impressed me, too — smooth, bright, and surprisingly fresh-tasting, again, not bitter.
This is still an early-stage venture, and a system this complex will inevitably face its share of challenges.
But Greenscale’s mix of precision engineering, sustainable design, and nutritional intent make it one to watch.
For risk-averse buyers who want in on something innovative from the ground up, this might be the most forward-thinking farm in the state — and maybe the future of local food.