The argument for local indoor vertical farming is compelling, and has the potential to change how local supermarkets are supplied for the better. Traditional farming all too often uses harmful chemical fertilizers and pesticides, and farms are often hundreds of kilometres from the supermarkets they service, which adds carbon emissions to the supply chain. Even the cooling methods used to preserve fresh food during transportation produce an abundance of CO2.
Indoor vertical farming combines the right lighting and the best nutrition with controlled levels of water, delivering an efficient and sustainable way of growing fresh produce.
Producing fruit and vegetables in this way doesn’t reduce the quality. In fact, the right light during growth can optimize quality, enhance taste, prolong shelf life, and preserve the color of fresh produce. Light recipes can even be adapted to enhance texture, helping lettuce to become crisper, for example. Products can also be grown to demand, resulting in much less food and energy waste.