Posts Tagged ‘vertical farm’
Posted in Models by Kate Archdeacon on November 9th, 2012
City Farmer, Treehugger and Core 77 have all published articles in the last week or so about Sky Greens – a vertical farm in Singapore which is causing excitement because it’s a real project instead of a design proposal. The farm produces a range of green vegetables for a local supermarket, and it is hoped that this, and efforts like it, will increase Singapore’s vegetable production to provide 10% of the country’s consumption.
>> Read more about the project on Core 77 (it has the most pictures).
Posted in Models by Jessica Bird on May 23rd, 2012
From “A Meatpacking Plant Transformed into a Vertical Farm” by Ariel Schwartz
When entrepreneur John Edel was a kid, he loved to visit the Garfield Park Conservatory, a massive indoor plant conservatory in Chicago that was largely neglected until the mid-1990s. Edel’s fascination for indoor growing never waned. In 2010, the entrepreneur bought “The Plant”–an empty 93,500-square-foot Chicago meatpacking plant–with the intention of turning it into a net-zero waste and energy vertical farm. “Edel was interested in ways of bringing back manufacturing jobs to the city,” explains Melanie Hoekstra, director of operations at The Plant. The building is uniquely suited to food production; it contains food-grade materials (these allow for legal and safe food preparation) because of its meatpacking history. Instead of combining farming with other types of manufacturing, The Plant is sticking entirely to food–and lots of it.
So far, the plant’s tenants include a handful of bakers, a kombucha brewery, a tilapia fish farm, a mushroom garden, and three aquaponics farms (including Skyygreens). The Plant is currently on the hunt for a brewery. When everything is up and running, waste won’t be able to escape The Plant. The brewery’s spent grains will feed the fish farm, waste products from the fish will nourish the mushroom garden or feed the plants, and the plants (found in the aquaculture operations) will clean the water and send it back to the fish farm. The net-zero energy building is also installing a combined heat and power system (set to be up and running next year), which will collect methane from The Plant’s food waste-gobbling anaerobic digester. The system will turn that methane into electricity and heat. The heat, in turn, will be converted into steam and sent to the brewery, which will use it to boil kettles.
Despite its grand ambitions and reliance on volunteers, The Plant’s construction is moving along at a fairly rapid pace. The shared kitchen space will be finished by 2014, and the outdoor gardens will come soon after that. Everything–including common areas–will be finished by 2016 or 2017. The reaction so far from the surrounding neighborhood has been encouraging. “Folks in the immediate vicinity are generally excited at the very least because it’s not just a vacant building at the dead end of a street where lord knows what could happen,” says Hoekstra. Eventually, some of those neighbors might even end up with new jobs. The Plant anticipates that its tenants will hire approximately 125 people to do everything from manning the mushroom farm to making cake in the bakeries.
To learn more about how The Plant works, watch this short video.
For more information visit The Plant’s website.
The Vertical Farm project was initiated by lecturer, Dickson Despommier, and his students at Columbia University in New York City.
The Vertical Farm is a concept of a thirty-story urban farm producing fruit, vegetables, and grains with a greenhouse on every floor. Citing factors such as the need for reforestation and the future growth of worldâ€™s population, Despommier believes that cities must learn to feed themselves. Depending on the crops being grown, a single vertical farm could allow thousands of farmland acres to be permanently reforested.
The Vertical Farm would use hydroponic methods to feed 50,000 people. By growing crops in a controlled environment there would be minimum risk of disease, weather related disasters, less likelihood of genetically modified â€œrogueâ€ strains infecting crops, and all food could be grown organically, without minimum waste.
Features of Despommierâ€™s design include solar panels, a wind spire, glass panels, a central control room (allowing for yearround,24-hour crop cultivation), circular design, an evapotranspiration recovery system and pipes (to collect moisture which can then be bottled and sold), a blackwater treatment system, and a pellet power system (to turn nonedible plant matter into fuel).
However, as Despommier concedes, it would cost hundreds of millions to build a full-scale skyscraper farm due to construction and energy costs. For more information visit http://www.verticalfarm.com/index.html.
This is from “Social Innovations in Victorian Food Systems”, case studies by Ferne Edwards.