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Vertical Farms

Vertical Farms

Vertical farms may just be our solution to food security and agriculture for the future. Its land efficiency, ability to maintain stable and controlled conditions, as well as its immunity against unpredictable weather all serve as examples of how brilliant this innovation can be for our society & our food. Though critics often mention the costs associated with building and maintaining vertical farms, these costs are often balanced out by the price of labor, chemicals, and other farming equipment seen on traditional farms that vertical farms do not need to account for. In addition to the benefits previously mentioned, vertical farms are able to provide high-quality produce at a price comparable to those produced in traditional farm settings.

This innovation is backed by investors of all kinds, including prominent figures in the culinary industry like Martha Stewart and chefs José Andrés and Tom Colicchio (Source A). Source A also thoroughly explains the efficiency of these facilities, stating that millions of pounds of fruits & vegetables, like lettuce and tomatoes, are able to be produced at once, in a singular facility. This is opposed to traditional farms, where the same product is only produced at a mere fraction of that number. This contributes positively to food security because we’re able to yield such a high amount of each product without worry of lack of supply.

Source B explains the advantage of location. Vertical farms can be located nearly anywhere because they don’t have to worry about geographic/regional factors and seasonal changes. Source B also explains that because of this, seasonal crops, like specific fruits, are able to be grown all year long. This allows for increased access to produce for consumers. Additionally, this could possibly contribute to a decrease in the price of “off-season” produce, since there’s no longer a supply issue.

Lastly, Source E dives into the advantages of vertical farming in terms of decreased pesticide use and the possibility of CGG food production. Critics of vertical farming claim that food grown this way lacks nutritional value, but actually, these types of food may be even better for consumers because they do not contain pesticides and other harmful chemicals. Pesticides are most commonly used in traditional farms alongside soils. Since vertical farms do not employ the use of soils, they also eliminate the need for pesticides, herbicides, fertilizers, etc. This is a huge advantage because it reduces the risk of contamination by pathogens, heavy metals, and other forms of chemicals that producers are looking to avoid. In addition, vertical farming poses another great feature which is the CGG food production (clean, green, and gourmet). This is advantageous for consumers in high-demand countries because prices stay more stable. Because of the vertical farms, fresh produce can be produced virtually on demand.

DMU Timestamp: April 25, 2024 00:32





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