Vertical farming is growing globally, offering sustainable, local food production with high resource efficiency.
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The largest vertical farm currently operates in Denmark, growing over 1,000 tons of vegetables annually. Inspired by Danish colleagues, V. Civinskas established the first vertical farm in Lithuania, “Leafood,” aiming to reduce long supply chains by growing high-quality lettuce locally without harmful chemicals. Seafood invests about 6.5 million euros, expecting returns in 5-6 years, currently producing around 365 tons of lettuce yearly for local and international markets. The main challenge is competing with cheap imported lettuce. Seafood’s advantages include year-round stable production, no pesticides, resource conservation through urban farming and renewable energy use, and the use of classical music to improve growth. While vertical farming conserves up to 95% of water and yields up to 200 times more harvest, it is currently financially viable for only a few crops, like lettuce. Other European examples, such as a tomato farm in the Czech Republic, demonstrate advanced technology like CO2 and temperature control. Despite the potential, the high initial cost and complexity of managing such businesses are hurdles. Globally, the vertical farming market is projected to reach nearly $24 billion by 2030. In Austria, a retailer partnered with a startup to test vertical farming using shipping containers in parking lots. Experts emphasize that while the methods are scientifically sound, consumer education is crucial to help the public understand and value the environmental and freshness benefits of vertically farmed produce.
