With vertical farming techniques; farmers can use 98 percent less water and 99 percent less land. They can produce crop yields of 240 times that of traditional farms through year-round rolling or perpetual harvest. All of our produce is powered by the sun rather than LED lights, so these crops are not reliant on fossil fuels or other less ideal energy sources.
By 2050, around 80 percent of the world's population will live in urban areas. This population structure will mean a higher demand for food in centers, vertical farming offers a way to meet this increased demand for food without the need for vast fields.
Vertical farming has many benefits, with this model providing maximum output with minimal environmental impact and far less space required. With resources at a premium, it will become increasingly difficult to maintain food production using traditional methods.
It’s easy to think of vertical farming as a new concept, especially considering the high-tec vertical farming company emerging today. But the ideas behind the practice go back millennia. The first example of vertical farming known today is that of the Babylonian Hanging Gardens around 2,500 years ago.
Even hydroponic farming is not entirely new. Around a thousand years ago, the Aztecs developed a version of this practice, called chimnapas, by growing their plants on rafts floating above rivers and lakes.
A more technologically advanced form of vertical farming popped up in the 1600s. French and Dutch farmers developed ways to grow warmer-climate fruits against stone walls that retained heat, creating their own microclimates.
Vertical farming also offers increased production overall and consistent year-round production. Gone are the days when some fruits and vegetables were only available seasonally. Instead, vertical farms can produce all sorts of crops year-round with little dependence on weather or climate.