Vertical farming has been increasingly used for leafy greens like lettuce and kale, as well as for herbs and a few fruits like strawberries and tomatoes. A recent study by the Technical University of Munich has investigated the use of vertical farming for a much broader range of foods. The study looked at the positive effects of vertical farming on both yield and environmental impact.
Traditional agriculture can reach its limits as a result of extreme weather events or in areas of high population density and resultant high demand. With vertical farming, food can be grown close to consumers independent of weather and can make very efficient use of space.
The Proteins4Singapore study investigated the potential of a 10-layer vertical farming system cultivating crops, algae, mushrooms, insects, fish, and cultivated meat. Many of these things are not currently part of many people’s diets. But these foods can increase the protein yield per cultivation area nearly three hundredfold for crops and 6,000-fold for mushrooms and insects.
Mushrooms and insects are examples of foods that require little light and cultivating them reduces energy consumption and, therefore, associated costs.
The biggest challenges for controlled environment agriculture – which is what vertical farming is – are the high energy demands for cultivation and the social acceptance. Some of the foods that are especially well-suited to vertical farming – such as algae and insects – are not generally accepted by many consumers. Controlled environment agriculture can revolutionize food production, but it will take a combination of technological advances, policy initiatives, and public engagement.
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Vertical Farming to increase yields and reduce environmental impact
Photo, posted October 21, 2022, courtesy of Fred Miller / University of Arkansas System Division of Agriculture via Flickr.
Earth Wise is a production of WAMC Northeast Public Radio
