Controlled environment agriculture is a promising opportunity to sustain and develop our food systems despite climate change. Yet, there is still limited knowledge of the conditions popular crops need to thrive indoors. Controlled environment agriculture’s potential is also hampered by scientists’ lack of understanding of genetic advantages that can smooth a crop’s transition to indoor farming. University of Florida researchers are defining and enhancing the physical and genetic traits in tomatoes that affect flavor and that can make them suitable for controlled environments.