Welcome to iGrow News, Your Source for the World of Indoor Vertical Farming
The Indoor Farms Disrupting The Produce Industry
If you don't already, chances are you'll soon be eating produce from indoor farms
If you don't already, chances are you'll soon be eating produce from indoor farms. FORWARD GREENS:
Known as 'America's salad bowl,' Yuma County, Arizona grows much of the iceberg lettuce and other leafy greens consumed in the United States. During the winter months, the area grows as much as 90 percent of America's leafy greens. Yet, over the past decade, indoor vertical farms popping up in cities throughout the country have begun to decentralize the produce market. But can they scale enough to provide consumers with local vegetables and even fruits year-round while still being able to compete with the price of conventionally grown produce?
"By remotely monitoring and analyzing the data across our global network of modular farms in real-time, we're not only able to offer a closer, more sustainable alternative to industrial farming, but we're able to improve the way our produce grows to offer a fresher, tastier product year-round," said Emmanuel Evita of Global Communications Director of Infarm which has more than 1200 indoor farms in stores and distribution centers in the United States, Canada, and Europe.
Vertical farms like Washington-based Forward Greens use soilless farming techniques, technology and constant data monitoring to grow their crops. PHOTO: FORWARD GREENS
If you don't already, chances are you'll soon be eating produce from indoor farms. While outdoor farms rely on water, sun, and sometimes luck to produce leafy greens and other produce, most indoor farms use soilless farming techniques, technology, and constant data monitoring to grow their crops.
"We believe that vertical farming will play an instrumental role in the future of local, pesticide-free, sustainable food production year-round in nearly any location in the world," said Hiroki Koga, Co-Founder &CEO of Oishii, which figured out how to vertically farm strawberries, growing the Omakase Berry. "The industry is in its infancy, and over time yields will increase and production costs will decrease. There truly is a roadmap to reaching cost parity with greenhouse and conventional production systems."
There's no doubt that vertical farms will play a role in feeding the growing worldwide population, especially as increasing climate disruptions make outdoor farming more unpredictable. However, much of the indoor farming industry is still trying to figure out the best model, whether that looks like distributed or centralized indoor farms to produce food efficiently and sustainably.
"Where an indoor farm is built is just as important as who it's being built by," Ken Kaneko, the founder of Washington-based Forward Greens. "It requires a consumer that is willing to try new things."
Ken Kaneko got introduced to vertical farming while working at Apple AAPL -3.7%. With a goal of simplifying the indoor farm process to be more affordable and scalable, he launched Forward Greens (then known as West Village Farms) in 2017.
Forward Greens currently provides leafy greens throughout southwest Washington-state and is working to expand to a larger demographic PHOTO: FORWARD GREENS
"When you build smaller farms even multiple farms within a city you can enjoy fresh local produce made in your neighborhood," said Kaneko.
Forward Greens currently provides leafy greens throughout southwest Washington-state and is working to expand to a larger demographic while focusing on making sure all the business fundamentals are accounted for before growing.
"In addition to creating and marketing a product we're also creating a demand for how a product is being made," Kaneko said.
Like Forward Greens, Oishii is currently working to build out its farms to expand to new locations within the US.
"Oishii has set its sights on creating a paradigm shift in indoor vertical farming," Koga.
It may not be long before consumers start to pay attention to and create the demand for specific brands of lettuce or strawberries the way they might for a brand of tomato sauce.
I’m a NY-based freelance writer covering food, technology, and the environment. My work has appeared in Martha Stewart Living, Civil Eats, PBS NewsHour, and more. As the former digital strategy at Edible Brooklyn I worked closely with the Editor-in-Chief to develop editorial content around the magazine’s annual Food Loves Tech event, reporting on urban farms, food waste, and other issues relating to how technology is changing our food system. When not editing, reporting, or writing, you will often find me exploring new places through their food markets, dreaming about the beach, and attempting to wrangle my golden retriever into proper behavior.
Israeli Agritech Company, Vertical Field In UAE Project
Vertical Field develops vertical agricultural farms that enable crops to grow in the city
27 January 2021
Israeli agritech company Vertical Field, which specializes in vertical farming, has signed an agreement with Emirates Smart Solutions & Technologies (ESST) a company that develops innovative agricultural projects in the Persian Gulf, to deploy pilot vertical farms as a first stage to full-scale deployments in the United Arab Emirates.
Vertical Field develops vertical agricultural farms that enable crops to grow in the city. Vertical Field’s technology enables produce to grow on a bed of soil (geoponically) inside repurposed shipping containers. Vertical Field claims that its advanced technologies enable high-quality crops to grow quickly and efficiently in optimum conditions without the use of chemical fertilizers or pesticides. These customizable urban farms can grow a range of fresh crops for supermarkets, restaurants, urban farmer’s markets, and distribution centers. Vertical Field says that its technology is more efficient and less wasteful than conventional agricultural methods, using 90% less water, and growing precise quantities of produce in a controlled environment.
Produce inside Vertical Field’s containers can therefore grow 365 days a year, are not limited to seasonality constraints, weather conditions, extreme climate events, or geographic location. The farms are modular, expandable, and moveable, and can be managed automatically. Produce is grown in a sterile container with minimal human interference. Crops that are currently grown in the farm include: several varieties of lettuce, basil, parsley, kale, mint, and more, which are sold at competitive prices.
Under the UAE agreement, Vertical Field will conduct a pilot project that will ascertain the most suitable crops for the local market. The first stage of the project will be launched in the United Arab Emirates, and is expected to expand into a multimillion-dollar partnership that will include deployments in additional states of the Gulf region. The first farm will be installed in Umm Al Quwain as part of a research, development, and training center, which is expected to support additional projects in the rest of the Gulf states.
According to market research firm Markets and Markets, in 2020, the vertical farming industry reached $2.9 billion, and it is expected to reach $7.3 billion by 2025. Approximately 80% of the agricultural consumption in the Emirates is imported from around the world, equivalent to over $10 billion (2018). The rising costs of shipping food as well as an increased desire for food security and regional independence has played a strong role in the development of the ESST-Vertical Field partnership.
Vertical Field CEO Guy Elitzur said, "This collaborative project is a first-of-its-kind partnership that offers Vertical Field’s innovative agricultural technologies to the Emirates and the Gulf Region. The Makalde Group brings forty years of experience and wide knowledge in the field of agricultural inputs and resources and we bring innovative technology.
"Arid desert regions face many challenges surrounding the production of high-quality agricultural produce at low prices. With the help of various agricultural technologies and new developments we believe that we can successfully align the demands of the market with competitive prices without compromising quality- and most importantly with increased access and availability."
Maher Makalde, CEO and Partner of ESST said, "Our goal is to establish food security that is independent of imports and to develop a high-quality agricultural infrastructure that reaches the retail market."
Published by Globes, Israel business news - en.globes.co.il - on January 27, 2021
© Copyright of Globes Publisher Itonut (1983) Ltd. 2021
FDA: E. coli Outbreak Investigation Closes; No Specific Source Found
Epidemiological and traceback investigations did not determine a specific leafy green, brand, or supplier, but the E. coli strain is genetically related to a strain linked to a fall 2019 outbreak from romaine lettuce
By CHRIS KOGER January 28, 2021
(Courtesy FDA)
An investigation into a fall 2020 outbreak of E. coli linked to leafy greens found cattle manure with the same strain about a mile from a field in California’s Salinas Valley, but the pathogen was not detected on any leafy greens or farms they were grown on.
The Food and Drug Administration released an update on its investigation on the outbreak on Jan. 27, and a full report will be released later. Forty people became sick in the outbreak, and half of them were hospitalized.
“Although the investigation has been unable to identify a specific type of leafy green at the heart of this outbreak, it is clear that this is yet another outbreak tied to leafy greens,” Frank Yiannas, the FDA’s deputy commissioner for food policy and response said in a news release on the agency’s findings.
Epidemiological and traceback investigations did not determine a specific leafy green, brand, or supplier, but the E. coli strain is genetically related to a strain linked to a fall 2019 outbreak from romaine lettuce.
Investigators from the FDA and other agencies visited dozens of farms in the Salinas Valley to collect samples. They also collected samples in adjacent areas, testing animal feces, compost, and water, according to the FDA. The cattle manure that yielded the positive test result was found on a roadside, uphill from where “leafy greens or other food identified on the traceback investigation were grown,” according to the FDA release.
“This finding draws our attention once again to the role that cattle grazing on agricultural lands near leafy greens fields could have on increasing the risk of produce contamination, where contamination could be spread by water, wind or other means,” Yiannas said in the release.
The FDA continues to recommend that growers assess and mitigate risks from areas adjacent to their fields, particularly in the vicinity of cattle operations, he said. That is a specific goal of the FDA’s Leafy Greens Action Plan, released in March, he said.
Yiannas said the FDA’s final report on the outbreak will include recommendations “shaped by these findings.”
Our Best Chance To Stop Vilsack From Leading USDA!
While serving as USDA Secretary under President Obama, Mr. Vilsack supported chemically-dependent industrial agriculture that resulted in millions more pounds of pesticides released into the environment, contaminating our water and soils and harming human health and wildlife
President Joe Biden has nominated former Agriculture Secretary Tom Vilsack to return as head of the U.S. Department of Agriculture (USDA). This would be a huge step backwards in our urgent need to support agricultural systems that mitigate the ongoing climate crisis while protecting public health and the environment. But the Senate hasn’t confirmed Vilsack for the role yet, so we still have a chance to stop this regressive appointment by writing our senators.
Tell Biden’s transition team: Oppose Tom Vilsack as USDA Secretary!
While serving as USDA Secretary under President Obama, Mr. Vilsack supported chemically-dependent industrial agriculture that resulted in millions more pounds of pesticides released into the environment, contaminating our water and soils and harming human health and wildlife.
The beef industry supports Vilsack’s nomination and it’s easy to see why. Vilsack put meatpacking profits over worker and food safety when he implemented a new poultry inspection system that led to plants running faster line speeds with fewer independent inspectors. The last time he took on this role, the meat industry grew larger and more concentrated, further exacerbating the climate crisis. We can’t afford to make the same mistake in 2021.
Help us ensure USDA moves forwards, not backwards!
We know that “bigger IS NOT better” when it comes to agriculture! We can grow more food with fewer chemicals by investing in small and medium-sized, diversified farms.
That won’t happen with Vilsack — an avid supporter of the expansion of genetically engineered crops, the majority of which are designed for one purpose: to withstand being sprayed with more pesticides. In fact, Vilsack is such an aggressive supporter of genetic engineering, the Biotechnology Industry Organization named him Governor of the Year twice.
Vilsack’s appointment would also continue the “revolving door” relationship between chemical industry employees and government officials. Since leaving USDA, Vilsack has represented corporate dairies and other major food corporations. To avoid conflict of interest, we cannot continue to put executives of mega-corporations in top government positions — especially when those mega-corporations are also mega-polluters.
We don’t need to wait and see what Vilsack will do as USDA Secretary. We already know. He had eight years to put farmers, workers, and the environment ahead of food industry profits, but he chose not to.
In the midst of our climate crisis, we need a USDA Secretary who will make U.S. agriculture sustainable and resilient. That’s not Tom Vilsack.
Tell Biden’s transition team: Vilsack
is not what our country needs right now!
Thank you for everything you do,
Jaydee Hanson
Policy Director
Center for Food Safety
VIDEO: Which Type of Hydroponic System Is Better?
I am fairly sure that my standard answer of, “it all depends” annoys most of the people I am speaking to. From suppliers to growers and from researchers to hobbyists there is always a desire to know and understand which system is the best
January 21, 2021, | Chris Higgins
Hint: They are all just irrigation systems.
One of the questions that I get most frequently is, “Which hydroponic system is the best?”
I am fairly sure that my standard answer of, “it all depends” annoys most of the people I am speaking to. From suppliers to growers and from researchers to hobbyists there is always a desire to know and understand which system is the best.
So why do I answer, “it all depends”?
Whether we are talking about nutrient film technique (NFT), deep water culture (DWC), drip irrigation systems, aeroponics systems, ebb and flow systems, or any other system we should agree that these are all just variations of irrigation systems.
Buffer capacity means security. Buffer capacity means you can leave for a day without fear of losing the crop.
Next let’s talk about the systems suppliers and their sales representatives. Suppliers of hydroponic systems will all tell you why theirs is better, but the conversation should really revolve around what factors cause their systems to fail. Every system has a weakness. Your crop, your budget, your facility and your geographic location will likely quickly highlight these weaknesses.
A large variety of hydroponic systems all at once – Big Tex Urban Farms
So, how do you determine what system is best for you?
Here are the things you should know, think about and research thoroughly before you invest.
What crop are you going to grow? If you are planning to grow tomatoes, it’s very unlikely that you will want to invest in a nft system or a dwc system. The needs of your crop will help direct you into the right direction. Likewise, a closed loop drip irrigation system is unlikely to be the answer for lettuce production.
Know your budget. Your budget will play a major role in this decision making process. Do not only think about the upfront costs of the system. Make sure to include the operational and labor costs associated with running the system 7 days a week 365 days per year.
Know your environment. Each crop type will respond to these 9 environmental variables (see diagram below) in different ways. As a grower your ability to manage these variables will be a primary indicator of your ability to achieve your target yields. The irrigation systems primary function is to help you control the 4 variables surrounding the root zone (see diagram below and focus on root zone temp, nutrients, water and oxygen.) Your geographic location and crop will determine which of these variables are most important.
Truly understand the design. In the recent Urban Ag News article, “Important Tips For Designing A Hydroponic Production Facility” I discussed the importance of buffer capacity. Buffer capacity in your irrigation system plays some very important roles. First, it will help you manage your nutrients. Second, it will help your crop deal with variations in temperature. Third and most importantly, it will be a primary indicator of how much time you can spend away from your farm.
Figure out your maintenance and spare parts plan. Irrigation systems break. Irrigation systems get clogged. Irrigation systems need to be serviced and fixed. Make sure you understand everything from how to access the most vulnerable and weak parts of the system to how long it will take you to get replacement parts and what parts you should plan to carry in case of an emergency. Think about redundancy!
Labor is KEY! Consider every aspect of labor. From the education requirements of running the labor, to the amount of labor needed to operate and maintain the system to the importance of labor needed on the system on a regular basis.
Budget • Scale • Access
Which brings me back to where we started. Which hydroponic system is the best? It truly all depends. All we know for sure is that if a supplier tells you, “you can grow every crop in our system”, be concerned. It might be true, but I can almost guarantee you that you cannot grow every crop profitably in their system. If a supplier struggles to help you clearly understand and answer the questions posed in this article, look for a new supplier. There are plenty that will.
Finally, focus on building a professional network with experience in the commercial hydroponics industries. Ask lots of questions and understand the full benefits and limitations of any system you choose.
Final hint: Aquaponics growers use one of these systems as well
PODCAST: Season 2 Episode 21 - Chief Science Officer (CSO) of AeroFarms, Ed Harwood
In this episode, Harry and Ed share a discussion on the difference between hydroponics and aeroponics, the merits and disadvantages of both, and Ed’s never-ending quest to change the world for the better through education, technology, and science
Join Harry Duran, host of Vertical Farming Podcast, as he welcomes to the show Chief Science Officer (CSO) of AeroFarms, Ed Harwood. It is the mission of AeroFarms to grow the best plants possible for the betterment of humanity. With over forty years of agricultural and engineering experience, Ed founded GreatVeggies before transitioning to AeroFarms.
In this episode, Harry and Ed share a discussion on the difference between hydroponics and aeroponics, the merits and disadvantages of both, and Ed’s never-ending quest to change the world for the better through education, technology, and science.
VERTICAL FARMING PODCAST
Listen & Subscribe
AppHarvest, USDA Partner To Expand Educational Container Farm Program
Located at Breathitt High School in Jackson, Ky., the retrofitted shipping container allows students to grow and provide fresh leafy greens to their classmates and those in need in their community
In partnership with the U.S. Department of Agriculture, we’ve opened a new high-tech educational container farm in Eastern Kentucky to offer students a hands-on AgTech experience.
Located at Breathitt High School in Jackson, Ky., the retrofitted shipping container allows students to grow and provide fresh leafy greens to their classmates and those in need in their community. The U.S. Department of Agriculture provided a majority of funding for the container farm through its Community Facilities grants program.
The Breathitt County container farm is the third in our program, which started in 2018 in Eastern Kentucky to excite students about growing their own food.
“This amazing project will not only put fresh vegetables on the table but, more importantly, it will teach tomorrow’s agribusiness leaders — and do all of that right here in Eastern Kentucky,” said U.S. Department of Agriculture Rural Development State Director Hilda Legg.
Click here to learn more and here for coverage of the container farm’s opening.
VIDEO INTERVIEW: Fork Farms Experiences “Growth” In Vertical Farming
January 12, 2021
GREEN BAY, Wis. (WBAY) - Hydroponic farming is a way to grow fresh food year-round indoors.
Fork Farms in Green Bay is one company leading the way on vertical farming. You may have seen their hydroponic walls growing fresh greens at the Appleton International Airport. The company has more than 600 installations and just expanded into the overseas market.
On Action 2 News at 4:30, Fork Farms President Alex Tyvink talked about the growth (pun intended) in this industry and how vertical farming can make a difference in communities.
US: Public Oral Argument In Hydroponically-Grown Organic Food Lawsuit
CFS filed a petition requesting USDA to prohibit organic certification of hydroponic operations that do not work with or build soil in 2019
Source: Vertical Farming Daily
On Thursday, January 21st, the United States District Court for the Northern District of California will hear arguments in Center for Food Safety's (CFS) ongoing lawsuit challenging the U.S. Department of Agriculture's (USDA) "soil-less" loophole that permits the labeling of hydroponically-grown foods as USDA Certified Organic, even though the Organic statute and regulations clearly mandate all organic crop producers foster soil fertility in order to obtain organic certification.
WHAT: Oral Argument in Center for Food Safety's Lawsuit Challenging the Labeling of Hydroponically-Grown Foods as Organic
WHEN: Thursday, January 21, 2021, at 1:30 PM PST
(Note: the Court's afternoon session starts at 1:30 PM and is currently listed as the first of the two cases scheduled for hearing that afternoon, but the Court can hear the cases in any order it wishes).
WHERE: District Judge Richard Seeborg's Virtual Courtroom via Zoom.
CFS filed a petition requesting USDA to prohibit organic certification of hydroponic operations that do not work with or build soil in 2019. After USDA denied the petition, CFS, along with a coalition of organic farms and stakeholders, filed a lawsuit challenging USDA's decision to allow hydroponic operations to continue to be certified organic in March 2020. The lawsuit claims that hydroponic operations violate organic standards for failing to build healthy soils, and asks the Court to stop USDA from allowing hydroponically-produced crops to be sold under the USDA Organic label.
Hydroponic operations, or "hydroponics," describes methods of growing crops using water-based nutrient solutions without any soil. CFS's lawsuit cites the federal Organic Foods Production Act, which requires farms to build soil fertility in order to be certified organic. Hydroponics cannot comply with federal organic standards because hydroponic crops are not grown in soil. Allowing hydroponics to be certified organic is another attempt to weaken the integrity of the Organic label, and has resulted in market confusion and inconsistent organic certifications.
Thursday's hearing on summary judgment will be the only time the Court will hear oral arguments on whether hydroponic operations that do not work with soil meet the mandatory requirements to be sold under the USDA Organic label, and whether USDA violated the federal Organic Foods Production Act when it decided to exempt hydroponic operations from the Organic Label's soil-building requirements.
The plaintiff coalition in the lawsuit includes some of the longest-standing organic farms in the United States, including Swanton Berry Farm, Full Belly Farm, Durst Organic Growers, Terra Firma Farm, Jacobs Farm del Cabo, and Long Wind Farm, in addition to organic stakeholder organizations, such as organic certifier OneCert and the Maine Organic Farmers and Gardeners Association.
Publication date: Wed 20 Jan 2021
Indoor Saffron Farming With Special Reference To Hydroponic System
Indoor farming is a method of cultivating crops or plants normally on a large scale entirely indoors. It adopts methods such as hydroponics and utilizes artificial lights to provide nutrients and light necessary for plant growth
Saffron farming in contemporary times is facing challenges of area, production, and productivity drop
Indoor farming is a method of cultivating crops or plants normally on a large scale entirely indoors. It adopts methods such as hydroponics and utilizes artificial lights to provide nutrients and light necessary for plant growth. It allows us to grow crops around the year. But, we must make sure that our indoor room’s insulation has enough R-value to support farming 24×7.
The R-value is the measure of resistance to heat flow which is thermal resistance indicating the temperature difference when a unit of heat runs through it. It measures thermal resistance per unit area. It is the ratio between the difference in temperature between the warmer surface and the colder surface of a barrier and heat instability through the barrier.
The greater the R-value the greater is the resistance and vice versa. Saffron farming in contemporary times is facing challenges of the area, production, and productivity drop. Therefore, it is very important to improve the trio. Jammu and Kashmir lacks scientific ways of plucking saffron and almost all saffron growers prefer hand plucking.
Saffron Marketing is very inflated here because of the lack of proper technology and infrastructure for storage and processing facilities and mishandling during grading, packaging, and transportation. Indoor farming is very cost-effective. For more production and productivity levels, indoor growers need the proper mix of lighting and knowledge to use light in the right way. We can use LED lights which are cost-effective. They need to be at an appropriate distance from the plants so that they receive a suitable amount of light.
Soil is not the only solution for growing crops. We have a farming system that is exclusive of soil, often called soilless farming viz. the system of hydroponics. Under such soilless conditions, the roots of plants develop inside the wet torpid materials such as Vermiculite and Rockwool or in a liquefied nutrient solution which is a combination of vital plant nutrients in the water. Saffron cultivation and maintenance is not everyone’s cup of tea as it is a very painstaking task. It is very labour intensive. But saffron, if grown in a hydroponics system is very easy and less backbreaking than it would be traditionally.
Nutrient Film Technique (NFT) and Deep Water Culture (DWC) are the most commonly used hydroponic systems. Former makes use of sequences of shallow gutters and in a very thin film solution is passed through the gutter’s length. Under greenhouse cultivation practices, this method is very common. No doubt, it is very easy on the pocket but not easy on the space or space-efficient. Latter makes use of a moving raft to uphold plants over a solution tank.
The solution is drawn very slowly from the sump through tanks so as to provide nutrients without harming roots. It is good under tropical climatic conditions and not very much supportive under temperate climatic conditions with mild to warm summers and cool to cold winters (Simmons, 2015) coupled with temperature instability. Saffron cultivation under hydroponic mechanism demands NFT and pin plates that are usually used. As far as pin plates are concerned, they are essentially provisional growing spaces where the roots of plants are developed and the bulbs are attached.
Plants developed with corms or bulbs in general and saffron, in particular, are grown best with Potassium and Phosphorus in great amounts for its growth and development. For sprouting or growth hydroponic nutrients are not strictly essential but the nutrients must be mixed, at less than 50 % water strength, with supplied corms.
Indoor saffron farming, especially using hydroponic systems, is a matter of germination and flowering. The moment saffron has bloomed or budded we don’t bother about its further growth because the only concern then is the harvesting of the stigmas. It is very important to choose the right proportion of nutrients and the nutrient solution ought to a holistic one intended to boost blooms. We must get appropriate flowering design or preparation from the market so as to be confident about dilution in accordance with the instructions from the market or expert.
On a regular basis, nutrient values should be calculated with the potential of hydrogen and electrical conductivity meters. Nutrients full of characteristics boost blossoming. Temperature plays an important role in saffron growth. It requires a good amount of temperature. The indoor hydroponic practice has many advantages and one such advantage is that temperature can be adjusted by the grower. For best blooming or budding a range of 15 degrees to 18 degree Celsius temperature during the day and night temperature not less than 12 degree Celsius is necessary. Too warm and too cold climatic conditions invite its underdevelopment. Accordingly, we need to set up such indoor growth chambers that provide dry temperateness of summer to encourage growth and cooler environments to persuade blossoming. Photosynthesis is equally important. Direct light of 15 hours per day is necessary for flower growth. Saffron indoor structure must be set up in the room where there are optimum light hours.
With dwindling saffron land alongside a dip in production, productivity, and marketing of saffron in Jammu and Kashmir, indoor farming can help with the threats and challenges that lie in the future. It can play a vital role in meeting the need for organic and pure home-based saffron full of attributes. In addition, the scientific cost-effective technologies this system adopts will open the vistas of know-how coupled with income, employment, and output prospects that restructure the saffron economy in general and agriculture setting in particular.
Binish Qadri is ICSSR Doctoral Fellow in the department of economics, Central University of Kashmir; Quarterly Franklin Member, London Journals Press.
WIA Virtual Meet Up
WIA Virtual Meet-Up Come with your ideas, thoughts, and questions as we brainstorm in small groups to strategize on Career Advancement
WIA Virtual Meet-Up Come with your ideas,
thoughts, and questions as
we brainstorm in small groups to strategize on
Career Advancement.
This topic-driven Meet Up will be held
Tuesday, January 26th, 5:00 PM CST.
Register via our Home Page
Know someone that would benefit from a Meet Up?
Please spread the word.
See you there!
Women in Agribusiness Team
eventinfo@highquestgroup.com
VIDEO: How 2 Hong Kong Pioneers’ Hi-Tech Robotic Arms Can Transform Traditional Industries And Research
Technology created at Jonathan Cheung’s Inovo Robotics performs repetitive tasks that can cultivate sustainable crops and process foods in automated kitchens
Technology created at Jonathan Cheung’s Inovo Robotics performs repetitive tasks that can cultivate sustainable crops and process foods in automated kitchens
Eric Wong has transformed lab experiments with Nikyang’s automated tools that allow researchers to carry out a more reliable and systematic analysis
7 January 2021
While robotic technology has been widely used by big manufacturing companies to increase productivity, the high cost of getting started means many smaller businesses have yet to take advantage of its huge potential.
However, Inovo Robotics, a Hong Kong-based technology start-up, is working to solve this problem.
Since it was founded in 2016, the robotics company has been developing solutions for small- and medium-sized enterprises to help them adapt to automation in their everyday business practices.
Jonathan Cheung, the co-founder of the start-up, says his goal is to “democratize robots” and develop tools for all businesses to help them improve efficiency and remain competitive.
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“We found that there is such a big disconnect to the market for small businesses to be able to benefit from affordable and flexible robots,” he says.
“There are a lot of businesses that are struggling to get staff to do monotonous tasks, so what we’re developing is really a tool that enables them to take away repetitive work.”
Jonathan Cheung, the co-founder of Inovo Robotics, says high entry costs mean that many small businesses have yet to take full advantage of automation’s full potential.
Disrupting traditional industries
One of the applications of the robotic arms has seen them used around the clock to carry out repetitive tasks that help grow high-quality, pollution-free vegetables at a futuristic farm in Hong Kong’s Tai Po district.
The farm, operated by indoor farming company Farm66 since 2018, is located inside a 20,000-square-foot (1,860-square-metre) factory building.
The use of the robotic arms to automatically sow seeds and harvest plants helps the farm to produce up to 200 tonnes of organic fresh produce, including cherry tomatoes, cabbage and basil, which is sold online and delivered to the city’s supermarkets and restaurants.
“Robots really improve the efficiency and speed of the products that are being made,” Cheung says. “In this competitive world, there is always a desire to drive costs down.”
In the case of vertical farming, the technology means minimal space and manpower are needed for the farming process, offering a glimpse of how technology will be able to transform farming in future.
Besides the vertical farm, the technology has also been used in an automated kitchen, where it helps with food processing to ensure cooking consistency. Inovo Robotics is also teaming up with a programming company to develop a system for high-resolution 3D scanning.
Inovo Robotics’ technology is being used to cultivate fresh organic produce at Farm66’s futuristic indoor farm inside an industrial factory building in Hong Kong. Photo: Farm66
Popularising robots for everyday use
Before setting up his own venture, Cheung spent more than a decade working as an engineer, when he witnessed first-hand how robots can help businesses scale their operations.
In 2016, Cheung and a colleague co-founded Inovo Robotics to popularise the everyday use of robot technology by businesses.
Its launch product, Modular Arm, with an adjustable system of six fully rotatable joints, gives the robot the flexibility to reach different positions. The robot’s modularity also gives customers an easy mechanism to choose longer or shorter arms, depending on their configurations.
Cheung says while large manufacturing companies often require tools that can automate a repetitive task, smaller businesses look for collaborative robots that can work alongside staff to complete different jobs at the same time.
“Smaller businesses tend to have smaller batch sizes and tighter spaces,” he says. “That is where a collaborative robot really comes into its own.”
Jonathan Cheung says Inovo Robotics’ modular robot technology offers small businesses a variety of options thanks to its adjustable flexible joints and the choice of using shorter or longer arms.
Inovo Robotics currently has two offices at Hong Kong Science Park, a government-run start-up incubator, and London, in the United Kingdom, as it seeks to tap into both the Asia-Pacific and European markets.
Cheung says Hong Kong has proved an ideal location to scale up his business because of its proximity to hi-tech research and an abundance of talent.
“[We can] be close to our supply chain, which allows us to manage it closely and deliver the best product to our customers,” he says.
“At any point in Hong Kong, you are probably within 25km to five or 10 great universities,” he adds. “There is a wealth of talent to be able to tap into – there are only a few countries with that level of accessibility.”
Revolutionizing academic research
Another Hong Kong start-up, Nikyang, has also developed fully automated laboratory equipment to help academic researchers increase the reliability of data collected in experiments.
Today, its automation technology has been applied in many settings, such as research institutes and pharmaceutical and biotechnology companies.
The venture was founded by Hongkonger Eric Wong in 1999 with the initial goal of helping researchers in traditional Chinese medicine (TCM) to conduct analysis in a more systematic way.
“The basic dream of Nikyang was originally to pursue TCM research to gain a better understanding,” says Wong, who graduated with a master’s degree in biochemistry in Canada.
“I thought we needed a more standardized way of doing analysis in TCM to collect valid and precise information.”
Eric Wong, the founder of automation company Nikyang, says the use of robotic technology allows researchers to conduct more systematic analysis.
When he started his business journey by reaching out to laboratories in Hong Kong and mainland China, he realized that researchers wanted to use machines to help them follow the correct procedure as closely as possible while carrying out repetitive work.
However, many automated instruments available then lacked the ability to carry out different steps in lab research, he says, rendering them error-prone when applied in studies.
To solve the problem, Wong collaborated with Chemspeed, a Switzerland-based provider of lab equipment, in developing specific instruments for TCM research.
His team has integrated Chemspeed’s tools with robotic arms and wearables to increase collaboration between researchers and machines in conducting the analysis.
However, he realized the company would not be sustainable if it focused solely on serving the TCM industry, so he later diversified the business and began developing solutions for different settings.
In 2008, Nikyang began receiving orders from petrochemical companies in China, which gave Wong a lifeline to sustain his business and pursue his dream in TCM research.
The venture now places an emphasis on boosting effectiveness by providing an immerse lab experience.
Its SmartLab product, which is still under development, is set to integrate sensor technology, smart wearables, and cloud data management to help researchers work more efficiently with machines.
Nikyang’s SmartLab, which is still under development, will integrate sensor technology, smart wearables, and cloud data management so researchers can work more efficiently with machines. Photo: Nikyang
Nikyang has its headquarters at Hong Kong Science Park, where it carries out most of its research and development work. To tap into the China market, it has also opened branches in Beijing, Shanghai, and Guangzhou to sell its products.
Wong says Hong Kong has served as an ideal location to grow his company because of its connectivity with China and different parts of the world.
“Hong Kong is definitely unique in terms of being a super-connector between the East and the West,” he says.
The city’s world-class financial market and sound legal system have also helped start-ups in raising capital and developing ideas as they embark on their journey.
Pioneering spirit
Both Wong and Cheung believe it is important for aspiring innovators to be passionate about their business vision to help them overcome challenges when developing and selling the products.
Wong, who spent a decade before he found a way to make his business sustainable, says it was vital to remain dedicated because many innovators experience failures before they can get their businesses on track.
“You need to have passion and a big heart to accept failure, and [an] even bigger heart to think and take risks,” he says.
Eric Wong, who spent a decade before finding a way to make Nikyang sustainable, says aspiring innovators should be passionate about their business vision – and not focus only on profits.
Wong also advises young entrepreneurs not to look only at making profits if they want to make a difference in the world.
“Money is only a by-product,” he says, adding that many successful pioneers often have to make substantial investments before they are able to disrupt the industry.
Cheung agrees that innovators must feel empowered to turn ideas into reality.
“My advice is to really focus on the business model,” he says. “It’s a very, very difficult journey to go on, and it’s very, very rewarding as well. And it’s very important to make sure you stay true to what you believe in.
“Having an idea that you believe in wholeheartedly, that you are willing to give your time and commitment to, is a good validation that you are on the right track.”
Morning Studio is the commercial content team of the South China Morning Post (SCMP). It aims to engage readers through storytelling while enabling the brand behind the content to achieve its marketing objectives. The Morning Studio team consists of specialists in various areas such as journalism, multimedia graphics, video production, digital technology, and marketing.
Agrilution Brings Herb Gardens Into The Home With Their "Plantcube"
It will always be spring in your kitchen. That is what the "Plantcube" from Agrilution promises; a fully automated greenhouse that enables vertical farming even on a small scale
Closed Ecosystem In A Designer Cabinet
It will always be spring in your kitchen. That is what the "Plantcube" from Agrilution promises; a fully automated greenhouse that enables vertical farming even on a small scale. Maximilian Lössl, Co-Founder and CEO, spoke about the first experiments in his parents' basement, the new features of the second generation of "Plantcube" and why his personal mini-farm will never run out of basil. With a high-tech herb garden in a designer cabinet, the consumer gets a closed ecosystem where it's always spring. What could a mini-vertical farm like this do for us?
By mimicking the perfect spring conditions every day, the closed ecosystem grows herbs, lettuces, and micro-greens with up to 30 percent higher density of nutrients; all without transportation costs, cold chains or plastic waste. The harvest will also land directly on people's plates, retaining the all-important secondary plant compounds, vitamins, and minerals. It is a combination of special light frequencies, controlled climate, and hydroponic irrigation that will ensure optimal conditions throughout the year, all without pesticides or seasonal dependencies. In this way, technology and nature can work hand in hand.
You first started farm-to-table experiments in your parents' basement. How did the idea come about?
The initial spark, the enthusiasm for vertical farming, came from a book by Dr. Dickson Despommier. On the author's recommendation, I actually went to Den Bosch in the Netherlands to study. But the theories were not enough for me. I became impatient and wanted to act. So I took the concept of vertical farming a step further; the idea of a "mini-vertical farm" in my own home was born. Philipp Wagner then joined me for the technical implementation. Our friendship goes back to our school days when we played basketball together. We started experimenting in my parents' garage and founded Agrilution together in 2013.
Which lettuces and herbs exactly do you grow in the "Plantcube"?
Our portfolio currently includes over 30 different plants - from common kitchen herbs to tatsoi, leaf lettuces, and mixes for pesto to more unusual microgreens such as bronze fennel. The selection is based on the needs of the market, but we also want to offer something unusual that is unavailable in the supermarket or organic market. In addition, growth speed is decisive so that our customers do not have to wait too long. Generally, the harvest time is between one and four weeks.
And what demand is the unit designed to meet?
Assuming a daily consumption rate, the capacity ranges from a single person to a small family - depending on how planting and planning is done. Our app provides insight on growth, advice on harvesting or maintenance, and also allows online ordering of new seedbars that carry the seed.
Won't we lose that particular feeling of taking care of your plants in the field, garden, or balcony?
We don't see ourselves as competing with people who want to have big gardens where they grow their own plants. Rather, we address city dwellers who do not have a balcony or garden in urban centers, are seasonally limited due to their location, or who simply lack a green thumb. Of course, we focus on vegetarians, vegans, and flexitarians, but we also address culinary connoisseurs who are looking for that special aroma. And technology-savvy early adopters who want to outfit their smart homes with the latest tech.
You recently launched the second edition of the "Plantcube". What exactly has been changed or improved?
What's new about the optimized "Plantcube", in addition to its black redesign, is the revised drawers system, which can now be equipped with nine seed bars each on two levels. This offers a much greater variety for planting and the new, portion-sized seedbars are even more aligned with daily needs/the daily harvest opportunity. We have also expanded our plant portfolio and divided it into three categories so that our customers can get a particularly quick overview: Dailies, Essentials and Chefs. In addition to all this, the Seedbar substrate is now 100 percent biodegradable thanks to the use of natural materials.
There is also a so-called "Cinema Mode". What is this in essence?
Cinema Mode is also one of the latest adjustments - it came about as a result of valuable customer feedback and allows the greenhouse to be set to silent and dark for up to two hours. Some users will position the "Plantcube" directly in the living room as a design statement. Its light can be disturbing when people are watching a movie, for example, which is why we have added this option.
You probably own a "Plantcube" yourself. What do you grow in it and why?
The "Plantcube" in our private home is always well-stocked. We eat our greens every day. Since I love Asian cuisine, we always have fresh cilantro for salads or as a topping for avocado bread. But our regular assortment also includes tatsoi and wasabi leaf mustard - nice and spicy. And don't forget the basil. My girlfriend is Italian.
Are there any recipes specifically using plants from the Plantcube?
We are constantly developing recipes with greens from the "Plantcube". Our website provides inspiration, as does the app. We also regularly cook together in our office, which is currently only possible to a limited extent. Otherwise, however, we always come up with highly recommendable creations. We also cooperate with KptnCook and chefs who use the "Plantcube" themselves. My favorite dish is "Asian Pak Choi Stir Fry", which I modify according to my mood.
What impact has the lockdown had on interest in your Plantcubes? Fresh greens from one's own home sounds like an enticing option right now.
Sales have really taken off; because customers will always have something fresh and healthy in the house, and for the first time it's becoming very clear to all of us that local cultivation can't always meet the demand for natural products. As a result, we're sometimes faced with empty vegetable shelves. Also, in general, a more conscious, healthier life is becoming more and more trendy right now.
Lead photo: "Plantcube" / Image: Agrilution.
Source: AD Magazin
23 Dec 2020
100% Robotization Allows Constant Quality Produce
"One of the biggest bottlenecks for most vertical farms is labor-intensity and associated costs. Our first focus was to reduce manual handling," says Ard van de Kreeke, Growx's CEO and founder
"One of the biggest bottlenecks for most vertical farms is labor-intensity and associated costs. Our first focus was to reduce manual handling," says Ard van de Kreeke, Growx's CEO and founder.
Growx has recently been featured in the 75th edition of RuMoer Magazine by BOUT, a master student association program in Building Technology at TU Delft, the Netherlands. The 75th issue is dedicated to urban farming as a solution for reconnecting the urban population to their food sources.
Ard continues, "Not only to reduce cost but also to ensure a constant quality of produce. The implementation of 100% robotization was successfully introduced in 2020. This not only makes a huge difference in labor costs and produce quality but also keeps the cell extremely clean. Human interfaces are only needed for malfunctions and checks. Another additional advantage is that there is no need to keep aisles and room for personnel to move around."
Each plant (gutters) continuously records broad water and nutrients, exposure, and air quality. But also a photographic representation in visible and infra-red light. This data stream is centrally stored and analyzed with the aim of developing optimal cultivation profiles.
Growx's robots pick up the entire process from start to finish, in other words, from seeds to harvest. "As soon as the plant moves on to the next phase of the growing cycle, the robot can respond automatically. Think of different light- or water composition," says Ard.
The company created a closed-loop system, where 100% of their waste is recycled to produce energy, CO2, water, and nutrients. They use an anaerobic digester for all the waste, which results in biogas that can be used for heat pumps and CO2 for the plants to use.
The complete article can be found here.
For more information:
Growx
info@growx.co
www.growx.co
VIDEO: Things Are Still Blossoming On Fifth Avenue
David Litvin, Crop specialist at 80 Acres Farms, hasn't stopped growing cherry tomatoes since the pandemic. Earlier this year, the container farm was installed outside the Guggenheim museum, as a part of the 'Countryside' exposition
It's quiet and silent in the City, like never before. There are no people to be seen on the streets. Restaurants, bars, and shops are closed. The grimness has replaced the former liveliness. Walking around the corner at Fifth, something's glowing in the darkness. When approaching nearer, there are many blossoming cherry tomatoes to be found.
David Litvin, Crop specialist at 80 Acres Farms, hasn't stopped growing cherry tomatoes since the pandemic. Earlier this year, the container farm was installed outside the Guggenheim museum, as a part of the 'Countryside' exposition. The exhibition aimed to emphasize the importance of the countryside and show possible solutions that are decisive for the future of our planet.
Have a look at the video below to see what David's daily visit to the farm looks like.
For more information:
80 Acres Farms
www.80acresfarms.com
Publication date: Mon 14 Dec 2020
Author: Rebekka Boekhout
© VerticalFarmDaily.com
Grow Plants Indoors All Year Long With Hydroponics
Hydroponics is a method of growing plants without soil. Usually, hydroponic production is done indoors, but it is also an excellent method for gardeners with a balcony or limited access to gardening space outdoors
December 3, 2020
A simple DIY hydroponics system for growing lettuce and other greens
Are you looking for:
A new winter hobby?
Access to fresh greens or herbs throughout the winter?
A fun project for kids?
A unique holiday gift idea?
Hydroponic gardening checks all of these boxes! Hydroponic gardening allows you to grow greens and herbs all winter long indoors and can be done easily and affordably.
Hydroponics is a method of growing plants without soil. Usually, hydroponic production is done indoors, but it is also an excellent method for gardeners with a balcony or limited access to gardening space outdoors. This method uses less water than soil-based gardening, allows for faster growth and often higher yields, and requires few materials.
Check out our new webpage to learn
more about whether hydroponic gardening is for you!
Lettuce Losses Could Cause Shortage Across U.S.
Lettuce growers in central California experienced unseasonably high temperatures and crop disease that caused severe losses to iceberg and romaine varieties
Crop Losses Lead To Supply Chain Disruptions, Beyond COVID-19
NOVEMBER 13, 2020
Lettuce crop losses in California could affect availability and prices at Texas grocery stores and restaurants and highlights the fragility of the nation’s food supply chain, said Texas A&M AgriLife Extension Service experts.
Twelve cultivars of bibb, loose-leaf, and romaine lettuce being grown hydroponically using the nutrient film technique. Most lettuce in Texas is grown in greenhouses like these. (Texas A&M AgriLife photo)
Lettuce growers in central California experienced unseasonably high temperatures and crop disease that caused severe losses to iceberg and romaine varieties.
David Anderson, AgriLife Extension economist, Bryan-College Station, said the shortage is another instance of the nation’s food supply chain being disrupted.
Anderson said lettuce is one product in a long list of perishable food items that are produced to serve a “just-in-time inventory” for retail grocers, restaurants and ultimately consumers.
“Consumers have dealt with shortages related to COVID-19 disruptions most recently, but it looks like this is weather- and disease-related losses that resulted in supply issues,” he said. “We grow accustomed to seeing lettuce at the grocery store year-round, but a lot of folks don’t know we rely on producers all around the country and beyond to serve that year-round availability.”
Lettuce is a cool-season crop and performs best at 60-65 degrees. The crop requires temperatures stay consistently below 80 degrees, accompanied by cool night temperatures.
Anderson said Texas and the rest of the U.S. rely on growers in specific microclimates domestically, but also in Canada, Mexico and other parts of the world, to produce certain products like lettuce and spinach to meet year-round demand. The heatwave in California accompanied by leaf spot disrupted the harvest that growers’ in Salinas provide to meet demand now.
“In a couple of weeks it’ll be another areas turn to meet that demand, and so on, but it just shows how delicate the system can be if there is an issue in the supply chain,” he said.
Fresh produce takes time and timing
Juan Anciso, Ph.D., AgriLife Extension horticulturist, Weslaco, said Texas producers grow very little lettuce aside from niche-market growers who supply restaurants, specialty grocers and directly to consumers. But the region is part of the national supply chain for cool season produce.
Growers in the Rio Grande Valley, for instance produce thousands of acres of cool-season produce – mostly onions, leafy greens like spinach and kale, and carrots.
The planting window is critical for those cool season crops because of the time they take to mature, he said.
Onions take 160-170 days from seed to harvest. Cabbage takes 90-110 days, and carrots take 90-plus days for fresh market and 150-180 days for fields destined for processing.
“California is the breadbasket of America when it comes to many varieties of produce, including various kinds of lettuce,” he said. “The growing season moves north and south as seasonal temperatures dictate the crop, planting time and harvest.”
Anciso said these crops are also very dependent on timing because they are only marketable for a week or two once harvested.
“These are all extremely perishable foods,” he said. “They are grown, harvested and go directly to the stores, so timing the logistics of that is critical to supplying demand. We expect to see a head of lettuce when we go into a grocery store and take the process for granted until it’s not there.”
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Adam Russell
Increased Demand For Specialty Leafy Greens Drives Creation of Indoor Vegetable Division
Given the rapid growth in vertical farming as well as the development of additional opportunities for leafy greens, we felt it was important to place additional emphasis on serving controlled environment agriculture to fuel its growth globally,” says Tracy Lee, who heads up the new division
Recently, Sakata Seed announced the start of a division for indoor-grown vegetable varieties. “Given the rapid growth in vertical farming as well as the development of additional opportunities for leafy greens, we felt it was important to place additional emphasis on serving controlled environment agriculture to fuel its growth globally,” says Tracy Lee, who heads up the new division. “We have been a leader in developing varieties for the indoor space for a number of years and decided that now was an excellent time to devote even more resources to serving this indoor sector. With a dedicated Controlled Environment Agriculture (CEA) division, we are in a position to develop varieties that specifically focus on the precise needs of protected culture practices.”
With additional opportunities for leafy greens, Lee refers to microgreens and baby leaves, but also fully mature products are part of the portfolio. Although indoor varieties are many times the same as open field varieties, the final application of the product is what differentiates them. For example, baby leaf beet greens, if grown to full maturity would produce that actual beet root and be a fully marketable product. Some indoor greens are grown specifically for color, crunch, flavor, or volume. “It really depends on the grower’s needs for their product recipe,” Lee added.
Trending varieties
Astro arugula is an example of a variety that offers a strong, zesty flavor to mixes. Similarly, Miz America is a mustard with a deep dark red color to give color variation that looks great in a mix. Savanna is a spinach mustard that offers deeper green color and gets darker as it matures. Joi Choi is a pak choi that offers ease of growing in a tidy little package that is considered the industry standard. Last but not least, Sakata’s Lakeside spinach has smooth, dark green leaves that start out long and slender before maturing to a traditional round oval shape. “These are all trending varieties that we’re having great success with, lending themselves really well for an indoor growing environment,” she said.
Click here for a complete overview of Sakata’s indoor varieties.
Starting top left and clockwise: Astro arugula, Miz America mustard, Lakeside spinach, and Savanna spinach mustard.
Benefits of growing indoors
Lee has seen the interest in indoor agriculture increase in recent years. Demand for leafy greens with a distinct color or flavor profile is a key driver, but apart from the final application, an indoor growing environment has many benefits. “First of all, a controlled environment helps to increase plant productivity and yield in many cases. Often, transportation distances to the final consumer are shorter as many indoor growers are located near urban population centers. In addition, growers have more precise control or are less impacted by factors like lighting, temperature, humidity, CO2, water, and nutrient distribution compared to an outdoor setting. The controls available lead to the more precise timing of crops shortened distribution routes and fresher product for the end consumer,” she commented.
Greenhouses are probably the most popular structures for indoor agriculture. Some greenhouses are considered high-tech with full input controls, while others are mid-tech, offering a mixture of lighting and input controls. There are many variables such as supplemental lighting controls, heating, nutrient delivery, substrates, etc. that vary depending on the crop, application, and geography. Indoor vertical farms generally offer no natural lighting and have full control over all inputs that the plant would experience. Hoop houses and high tunnels are also part of indoor agriculture since they offer protection for light and wind over typical outdoor production.
Global trialing
Sakata works directly with indoor growers around the world for trialing its varieties. “We trial around the globe as varieties that work well in greenhouses in the Netherlands may not show the same performance in Canada, the US, or Mexico. Although we find it greatly beneficial to work directly with our Sakata breeding programs around the globe on product development initiatives, we always place varieties into the specific geography where they will grow. This ensures that the plants behave as expected in each environment.”
For more information:
Tracy Lee
Sakata Seed America
tlee@sakata.com
www.sakatavegetables.com
Mon 16 Nov 2020
Author: Marieke Hemmes
© HortiDaily.com
Almost 900.000 Euro Grant For Swegreen's AI-Driven Vertical Farming Project
The research partners Swegreen, Mälardalen University, and RISE Research Institutes of Sweden, have teamed up together to digitalize the urban farming industry and restructure the urban food industry towards climate neutrality with the help of Artificial Intelligence
Swedish AgTech rising star Swegreen, together with research partners RISE and Mälardales University, secures funding from Vinnova, for a 9,1 MSEK (approx. 880.000 euro) project aiming to develop further Swegreens’ platform for AI-driven vertical farming and to evolve a digitalized supply chain from farm to fork.
The research partners Swegreen, Mälardalen University, and RISE Research Institutes of Sweden, have teamed up together to digitalize the urban farming industry and restructure the urban food industry towards climate neutrality with the help of Artificial Intelligence. The core for the partner’s research is Swegreens’ innovation for hyper-local vertical farming and building connected and circular models for integration of those facilities in host buildings.
The cluster started off earlier this year with the project ‘NeigbourFood’, funded with 2 MSEK by Swedish Innovation Agency Vinnova, to further develop a data-driven monitoring and optimization for precision farming in closed-loop indoor environment for Swegreen’s offer for Farming as a Service FaaS. The clusters' new project, called ‘AIFood’, has now been granted with 9,1 MSEK, corresponding to approx. 1 Million USD, to enhance the local and sustainable food production systems in urban environments with help of digital technologies.
"A data-driven approach on Vertical Farming has been Swegreens’ main focus from day one, and sustainability is embedded in our DNA as a greentech company," Andreas Dahlin, CEO of Swegreen, says. "Hand in hand with our technological development, our concrete collaboration with the leading research and academic institutions of Sweden gives us the upper hand to lead this industry’s development as a spearhead enterprise – and our partnership with RISE and Mälardalen University keeps our position on the edge of the development, globally speaking," Andreas Dahlin continues.
The call ‘AI in the service of the climate’ has been launched by the Swedish Innovation Agency Vinnova to support initiatives that focus on use of Artificial Intelligence for minimizing various industries' climate-negative impact. The agricultural and food sector accounts for 30% of the global GHG emissions, and vertical farming can create urban symbiosis as a key factor for resource efficiency and integration of farming facilities into urban infrastructure for significant global greenhouse gas emission cutback.
The ‘AIFood’ project runs for two years and focuses on a proof of concept for autonomous orchestration of vertical farming facilities modelling, and on development of an AI-based platform for precision farming, integration of vertical farms into host buildings, and autonomous interaction of the production facilities with the after-harvest actors.
Dr. Baran Cürüklü, from Mälardalen University – a vibrant AI development academic center – is the Project Lead for the cluster. "AI can go beyond narrow and specific contributions. In this project, our aim is to demonstrate that complex and intricate systems can be orchestrated by AI, and contribute to rapid transition to a more sustainable agriculture, and even innovative services connecting the whole chain from producer to citizens," says Dr. Baran Cürüklü.
The project has a close collaboration with two other national project platforms as reference groups: Sharing Cities Sweden, a national platform for sharing economy with four testbeds in Stockholm, Umeå, Gothenburg and Lund, and a cluster called Fastighetsdatalabb which focuses on data-related advancement of the real-estate sector.
Dr. Charlie Gullström, senior researcher at RISE, Sweden’s major research institution and head of Sharing Cities Sweden’s Stockholm testbed, plays an indispensable role in this project. She convenes an interdisciplinary climate panel connected to this project including household name researchers who focus on the climate aspect of the project. Dr. Alex Jonsson from RISE is another senior researcher that attends to the needs for the project from a technical perspective.
Dr. Gullström adds: "I believe that urban food production can speed up climate transition because it has the potential to engage citizens in local consumption and circular business models that both reduce food waste and unnecessary transports. AI allows us to explore how to complement existing agricultural systems by actively involving stakeholders in the value chain as a whole. In this way, AIFOOD really points the way to a new green deal."
Sepehr Mousavi, Chief Innovation Officer of Swegreen remarks: "We are proud of this collaboration with leading Swedish research institutions and researchers and see it as a successful model for how a private entity could collaborate with academia and offer its assets as a research infrastructure for the good of the whole industry, in a planet and prosperity win-win model."
"This green transformation of the food sector is dependent on empowering factors such as innovation and circularity enhancement, a connectivity-based and data-driven approach through the whole chain; and application of Artificial Intelligence as an exponential enabler. Autonomous control of the vertical farming facilities for maximum resource efficiency, scalability and preciseness of operations is of extreme and fundamental importance for both the industry and our company to move forward," adds Sepehr Mousavi.
For more information:
Swegreen
Andreas Dahlin, CEO of Swegreen
andreas.dahlin@swegreen.se
www.swegreen.se
Jellyfish Barge: The Floating, Modular Greenhouse
Studiomobile and Pnat came up with the Jellyfish Barge which is a floating, modular greenhouse designed especially for coastal communities and can help them cultivate crops without relying on soil, freshwater, and chemical energy consumption
By 2050, the global demand for food is expected to be 60-70% higher than today at the rate our population is increasing. There will be a scarcity of water and cultivable land and we need to solve this issue before we enter a global food crisis.
Agriculture is already being threatened by climate change where in some parts things like rising sea levels are causing floods in fertile land and the weather is making it more challenging to grow crops in other parts. To avoid a major food crisis, we need to come up with alternative solutions for agriculture like this floating greenhouse which can give nature time to recuperate and us some time to switch to more sustainable habits.
Studiomobile and Pnat came up with the Jellyfish Barge which is a floating, modular greenhouse designed especially for coastal communities and can help them cultivate crops without relying on soil, freshwater, and chemical energy consumption.
The innovative greenhouse uses solar energy to purify salt, brackish, or polluted water. There are 7 solar desalination units planted around the perimeter and are able to produce 150 liters (39.6 gallons) of clean freshwater every day from the existing water body the greenhouse is floating on.
The simple materials, easy self-construction, and low-cost technologies make it accessible to many communities who may not have a big fund. The module has a 70 square meter wooden base that floats on 96 recycled plastic drums and supports a glass greenhouse where the crops grow.
Read more at Yanko Design (Ruchi Thukral)
9 Novembert 2020