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Vertical farming is a proposed agricultural concept in which entire urban high-rise buildings, not just the building envelope, are dedicated to large-scale farming. [21] According to various researchers, to be realized vertical farms would require significant technological breakthroughs with regards to energy consumption and lighting. [22]
The term "vertical farming" was coined by Gilbert Ellis Bailey in 1915 in his book Vertical Farming.His use of the term differs from the current meaning—he wrote about farming with a special interest in soil origin, its nutrient content and the view of plant life as "vertical" life forms, specifically relating to their underground root structures. [16]
The AVF acknowledges that vertical farming in its current state can provide access to fresh, safe, and sufficient food, independent of climate and location. In the decades to come, where overpopulation and severe planetary changes challenge our current way of life, vertical farming will become a necessary solution in global food production.
In July 2020, company became a member of the international Association for Vertical Farming. In August 2020, the company announced the raise of $4 million in seed funding from a group of investors. [12] [13] [14] In the same year, iFarm partnered with YASAI AG and Logiqs B.V. to launch Zurich's first vertical farm. [15] iFarm inside
In September 2016, the AeroFarms Global Headquarters opened in a 70,000 square-foot facility in Newark, which is the largest indoor vertical farm in the world based on annual growing capacity. [5] The farm was built in a 75-year-old former steel mill facility and has the capacity to produce up to two million pounds of leafy greens per year. [6]
GIAHS: Rice Terraces in Southern Mountainous and Hilly areas, China. The Food and Agriculture Organization of the United Nations (FAO) leads the programme Globally Important Agricultural Heritage Systems (GIAHS), which helps identify ways to mitigate threats faced by these systems and their people and enhance the benefits derived from these dynamic systems.
Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, [69] Indian, European, and Arab cuisines. Confectioneries and ...
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