Summer is salad season. But the abundance of leafy greens available means restaurant operators have to be extra vigilant about food safety. Germs found on raw produce cause a large percentage of foodborne illnesses in the U.S. and are a major source of E. coli infections, in particular. Increasingly, indoor farms are popping up around the country to enable year-round growing of greens. As these greens are grown in water instead of soil and also harvested and packaged indoors, they offer a lower-risk alternative to greens grown outdoors. Amid food safety risks related to extreme weather, supply chain vulnerabilities, pathogens and pesticides, does your restaurant have a plan to gradually transition to safer suppliers?