Vertical Farms Create More Growing Spaces for Fresh Produce | doGood

The first vertical farms began to appear in the United States in the early 2000s. They were initially more of a novelty, but today’s versions are supplying hundreds of grocery stores with dark, leafy vegetables.

More food is available for donation to local food banks, missions, and non-profits because of this technology.

Artificial intelligence and robotics have been the keys that have unlocked the productivity of this concept.

Are Vegetables More Flavorful from Vertical Farms?

Vertical farms offer the advantage of customized lighting under 100% controlled conditions. Some producers use the red spectrum, while others prefer blue. All of them say that the results are a tastier plant compared to the produce grown using traditional methods.

Even if flavor benefits were not present, vertical farms would use 95% less water and little land. That structure makes them competitive against organic farms immediately.

People are moving away from the idea of constant meat consumption. As interest grows in companies like Impossible Foods and Beyond Meat, the need for more produce continues to rise.

Vertical farms are a sunless option that growers could install almost anywhere.

Although the cost of electricity and infrastructure creates uncertainty about the profitability of a vertical farm, a company called Plenty is already taking the plunge.

Customers can purchase salad products from Plenty online through Safeway for $0.80 per ounce.

If investors like Jeff Bezos or Eric Schmidt have their way, vertical farms won’t be a niche experience. It will be the way that tomorrow’s cities can feed the future.

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