WILLEMSTAD – A new initiative aimed at producing fresh leafy vegetables locally could help improve health, food security and sustainability on Curaçao while reducing the island’s heavy dependence on imported produce.
The project, developed in cooperation with Swedish agricultural innovators SweGreen, explores the use of indoor “shop farming” technology that allows vegetables to be grown locally in controlled environments, potentially year-round.
For Curaçao, the idea addresses a growing concern. According to international health data, the island faces one of the highest obesity rates in the world, estimated at around 65 percent of the population. Experts say one contributing factor is the limited availability and high cost of fresh vegetables, particularly leafy greens.
Curaçao also relies heavily on imported produce. Research from the University of Curaçao indicates that the island has one of the highest dependencies on imported fresh vegetables in the Americas. In practice, that means many vegetables travel thousands of kilometers before reaching supermarket shelves.
Supply disruptions can make the situation worse. During winter storms in Europe, for example, flights from the Netherlands may be delayed or canceled, temporarily reducing the availability of fresh produce on the island.
The proposed indoor farming concept could help change that.
SweGreen’s technology focuses on growing crops indoors in a controlled environment using vertical farming methods. Vegetables are cultivated in stacked layers under carefully regulated lighting, temperature and humidity conditions, allowing crops to grow efficiently regardless of weather or season.
The concept is sometimes referred to as “shop farming,” because production can take place close to where food is sold and consumed. Instead of transporting vegetables across oceans and continents, fresh produce can be harvested locally and delivered to stores within hours.
For Curaçao, this approach could significantly shorten the food chain—from thousands of kilometers to just a few meters between the growing facility and consumers.
Local production of leafy greens such as lettuce, spinach and herbs could also provide more consistent access to fresh, healthy ingredients for households, restaurants and schools.
Beyond health benefits, the system may also contribute to sustainability. Indoor farming uses less land and can reduce transportation emissions associated with importing food. Because the environment is controlled, crops can be grown with minimal pesticides and optimized water use.
Supporters of the initiative believe that combining innovation with local entrepreneurship could create new opportunities for the island’s food sector while strengthening resilience against global supply disruptions.
If implemented successfully, the project could mark an important step toward greater food independence for Curaçao and encourage residents to incorporate more fresh vegetables into their daily diets.
For many on the island, the idea of harvesting locally grown greens every day of the year is not just a technological innovation—it represents a healthier and more sustainable future for Curaçao.