Lettuce is one of the consumed vegetables in the United States and is mostly eaten in salads and garnishes. In the western United States, lettuce is produced throughout the year and shipped to markets where it may not be available locally. Given that the lettuce may need to travel significant distances from where it was produced, its cultivation and shipment may incur unintended environmental impacts and result in a product with reduced freshness when compared to a locally produced product. Having leafy vegetables produced in CEs could be an alternative method to meet consumer demand for fresh lettuce, especially when produced near or within dense urban areas.