Vertical farming can do more than lettuce. A research team headed by Tumcreate, a research platform in Singapore, led by the Technical University of Munich (TUM), has investigated the cultivation of six food groups in vertical farming: crops, algae, mushrooms, insects, fish and cultivated meat. In this study published in PNAS Nexus, the researchers show the positive effects of vertical farming on both yield and environmental impact and underline its role in future food security.
Under certain circumstances, traditional agriculture reaches its limits, for instance, after extreme weather events or in areas with a high population density and thus demand.
"Vertical farming is a valuable addition here: Food can be grown close to consumers, independent of the weather and using space efficiently," explains Dr. Vanesa Calvo-Baltanás, the lead researcher of the publication, working at the Tumcreate research platform in Singapore.
In this study, she and other researchers investigated the potential of vertical farming for food security. The team presents theoretical estimations backed by previously published experimental data. Based on these data, the researchers established a quantitative framework to evaluate the yield and potential environmental impact of controlled environment agriculture, such as vertical farming.
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