How Much Space Does It Take to Grow Fresh Food on a Ship? Less Than You Think

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Agwa

One of the first questions we hear from ship operators is not about cost or technology. It is about space.Where would we even put something like this?

Onboard space is precious. Galley layouts are tight. Crew movement must remain smooth. Anything that gets added has to earn its place. And that is exactly where Agwa’s design philosophy begins.

Compact by design

Agwa’s growing units were built specifically for real maritime kitchens. Each device is 60 centimeters wide, 60 centimeters deep, and 120 centimeters tall, roughly the size of a medium storage cabinet. Most ships install three units, which can be placed side by side or separately depending on available space.

Because of their compact footprint, the units can be installed in several existing areas onboard. Many vessels place them in the crew dining room, where the whole crew can see the greens growing and enjoy the harvest together. Other common locations include galley corners, areas near kitchen prep counters, dry storage rooms, or service corridors close to the galley.

The devices are plug and grow. They require only electricity, water, and WiFi. There is no soil. No mess. No plumbing upgrades. Just clean, self contained systems that operate quietly in the background.

Quiet, clean, and smart

Each unit is fully sealed, with no smell and no noise. It uses internal LED lighting and built in irrigation that adjusts automatically. There are no trays to rotate, no manual watering, and no need for crew intervention beyond loading the pods and harvesting when the app says it is ready.

Each unit holds up to 60 growing pods across three shelves. That is enough to support weekly greens for six to seven crew members. With three units, a standard crew of 20 to 24 people is fully covered.

Galley tested, crew approved

Agwa is already operating in real ship kitchens around the world, from container vessels to LNG tankers. Chefs have installed the units in dining areas, near preparation counters, in unused service spaces, or along walls in storage areas. Because the units do not generate heat, noise, or steam, they integrate smoothly into existing ship environments.

The systems have also passed a key test: crew engagement. Because they are visible and accessible, crew members actually use them. They harvest fresh greens, prepare salads, and bring herbs to the table. It becomes part of life on board, not a burden.

A new standard for fresh food at sea

In an industry that often relies on frozen vegetables and canned goods, Agwa brings a new kind of freshness to the table, one that fits the rhythm and constraints of life at sea.

If space has been your reason to wait, it may be time to reconsider. Fresh greens at sea can fit more easily into the ship than many operators first expect.