The basic idea is not new. For centuries, indigenous people in South America pioneered layered farming techniques, and the term “vertical farming” was coined by geologist Gilbert Ellis Bailey in 1915. But the need for its large-scale implementation has never been greater. Under our current system, U.S. retail food prices are rising faster than inflation rates, and the number of “food insecure” people in the country — those without reliable access to affordable, nutritious options — is greater than it was before the era of agricultural industrialization began in the 1960s. And we’re only looking at more mouths to feed; according to the UN, the world’s population will skyrocket to 9.7 billion by 2050, an increase of more than 2.5 billion people.
Additionally, climate change is threatening the sustainability of our current food production system. Rising temperatures will reduce crop yields, while creating ideal conditions for weeds, pests and fungi to thrive. More frequent floods and droughts are expected, and decreases in the water supply will result in estimated losses of $1,700 an acre in California alone. Because the agricultural industry is responsible for one-third of climate-changing carbon emissions, at least until Tesla reimagines the tractor, we’re trapped in a vicious cycle. [...]
In vertical farming, that food source starts with a building – any building – usually comprising more than one floor. On every level are flat racks of plants taking root not in soil, which is unnecessary for growth, but instead in a solid, sustainable, and pesticide-free substrate, like mashed-up coconut husk. In these hydroponic systems, plants are fed a nutrient solution from one of a variety of devices, including a misting nozzle, a slow-feed drip, and a wicking tool (like the volcanic glass called perlite) that carries nutrients from an in-house reservoir directly to the roots. [...]
But not everyone is convinced the idea won’t go to seed. Early this year, in an article for Alternet, environmental writer Stan Cox argued against growing food in high-rises because of the method’s large energy requirement — specifically, the need for LED lighting in lieu of sunshine. Louis Albright, PhD, emeritus professor of biological and environmental engineering at Cornell University, called vertical farming “pie in the sky” for the same reason.
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