In a recent interview on the Climate21 podcast with Tom Raftery, Mark Korzilius urges us to “forget about transportation in order to justify vertical farming.” Vertical farming enables food growth closer to large population centers and reduces the “food miles” associated with distribution thus reducing the carbon footprint. However, Mark disagrees with the food miles argument. Here’s why.
Instead, the focus needs to be on bringing the best product to the consumer. Quality, in this case, means healthy, leafy greens. “You want to have high nutrients, high in secondary metabolites, everything that is extremely valuable for your body,” said Korzilius.
To most of us, the antithesis of healthy leafy greens is iceberg lettuce. However, as Korzilius explained, it tends to be cut, bagged, and refrigerated for distribution. “This is where a lot of the carbon footprint comes from,” said Korzilius. “And let’s be honest, iceberg in foul-smelling bags is less than appetizing.”
Instead, &ever follows a “harvest on demand” process. It distributes its leafy greens as potted plants, as you might see with basil or other herbs in your grocery store. Korzilius claims that the customer receives the best-tasting, locally grown leafy greens available, without plastic or refrigeration needed. The chef at the Four Seasons in Kuwait, reportedly, thinks the coriander is the best he’s ever tasted!
Read the complete article at www.forbes.com.