The Hydroponics & Urban Agriculture Program at Iron Trail Workforce Foundation is designed to cultivate more than food—it cultivates knowledge, opportunity, and community resilience. In a world where access to healthy, affordable food is increasingly strained, our program uses modern agricultural technology to grow fresh vegetables and fish year-round while training participants in valuable, future-focused skills.
Using hydroponics, aquaponics, and controlled-environment agriculture systems, trainees learn how to grow high-quality produce such as leafy greens, herbs, tomatoes, peppers, and nutrient-rich specialty crops without the need for traditional soil farming. They also learn the fundamentals of aquaculture, managing fish tanks, water quality, nutrient systems, and integrated ecosystems that support sustainable agriculture. These systems greatly reduce water usage, increase production efficiency, and allow food to be grown locally—even in urban areas where farmland is limited or unavailable.
Our greenhouse and indoor growing spaces double as both classrooms and working farms. Participants receive hands-on training in:
Seed starting and propagation
Hydroponic and aquaponic system operation
Water chemistry and nutrient balancing
Climate control and environmental monitoring
Integrated pest management
Harvesting, packaging, and food safety
Sustainable farming techniques
Data tracking and yield forecasting
These skills prepare trainees for careers in agriculture, greenhouse management, food production, sustainability, and environmental technology—industries that are rapidly expanding nationwide. For many participants, this is their first experience nurturing something from seed to harvest, creating a powerful sense of purpose and accomplishment.
But at Iron Trail Workforce Foundation, the impact of this program extends far beyond the greenhouse walls.
Everything grown in our hydroponic and aquaponic systems directly fuels our Culinary & Community Kitchen Program, where fresh vegetables and fish are used to prepare healthy meals for seniors, families in need, justice-involved individuals reentering society, and others facing food insecurity. By supplying our own kitchen with fresh, locally grown food, we are creating a sustainable, closed-loop model that reduces costs, improves nutrition, and reinforces the connection between training, production, and community service.
When harvests exceed the kitchen’s needs, we distribute produce through community boxes, senior deliveries, pop-up markets, and partnerships with local nonprofits and tribal organizations. This ensures that more households—especially those in food deserts or financially strained situations—have access to fresh, healthy ingredients.
For trainees, this integrated system provides a deep, meaningful connection to the community. Every leafy green grown, every fish raised, and every harvest packed becomes part of a meal that nourishes someone in need. Participants develop not only agricultural skills, but also pride, responsibility, and the understanding that their work truly matters.
Our long-term vision includes expanding greenhouse capacity, integrating vertical grow walls, developing outdoor urban garden plots, and partnering with local farms, schools, and agricultural programs. This will allow us to increase food production, broaden educational pathways, and grow even more opportunities for community impact.
The Hydroponics & Urban Agriculture Program is transforming lives through sustainable food production, workforce development, and community care. It empowers participants to learn cutting-edge agricultural techniques while helping ensure that no one in our community goes hungry. By producing fresh vegetables and fish year-round, we are not only growing food—we are growing opportunity, self-sufficiency, and a healthier, more resilient New Mexico.