Urban Farming und wie wir morgen essen wollen
Population growth, increasing urbanization, climate change and depleted soils – the production of our food is becoming an ever greater challenge. We need new ways. But how can our food not have these long journeys and can be extremely fresh at the same time? Furthermore, we also want to get healthy food and but we refuse to take any residues of herbicides, pesticides or other excipients with the food.
Our food should not have such long journeys anymore, but it still must be harvest fresh. Furthermore, we want healthy food and do not accept any residues of herbicides, pesticides or other additives in our food. Farmlyplace starts with ‘controlled environment farms’ to ensure the required high-quality in local produce of fresh and healthy lettuce, leafy greens and herbs directly in the cities. On top of all, Farmlyplace produces your leafy greens regardless of season and weather, all-year-round right next to your place.
- Your favourite restaurant
- Your organic market around the corner
- Your local farmers market
- Your beloved canteen
- Your corporate caterer
- The wonderful cafeteria
- Your school or university
- Culinary Events
- … and this is just the beginning
Where does Urban Farming take place?
The place of cultivation and growth are former freight containers up-cycled for food production. These “Framlyplaces” are located in your immediate neighborhood, in the district, in Berlin, Hamburg or Munich. Typical places for this type of urban farming are unused open spaces on the local site, the parking lot, the premises or on the roof of a building.
Transport routes and times in cold storage are completely eliminated in this type of urban farming and thus also the carbon footprint; This makes Farmlyplace particularly sustainable compared with other approaches.
Which seeds will be used?
- Organicseeds, sourced from independent nurseries, which is guaranteed to be free of genetically modified organisms (GMOs). Farmlyplace also offers a wide range of rare and also historical varieties of seeds.
- Farmlyplace grows plants oneco-friendly substrate. This reusable substrate is located in special vertical columns to optimally supply the plants with light, air and water.
What does a Farmlyplace consume?
- The plants get the necessary water from a closed water cycle. The averages consumption of water is about 19-38 litres per day per unit, which is a fraction of the water consumption in conventional agriculture. In addition, soil and groundwater will not be polluted in any way.
- The light required for the photosynthesis of the plants comes from an energy-saving LED lighting, which is selected and controlled in an optimal light spectrum for the particular plants and growth phases.
- The necessary resources for planting such as carbon dioxide (CO2), water and light are adjusted to the particular plants and ensure optimal growth and yields. A fully automated system (Farmlybot) with sensor and control technology levels temperature, humidity, CO2 in air and nutrient composition.
What’s the outcome?
- As a result of this controlled cultivation concept, we harvest up to 1000 high-quality lettuce heads per container per week. This approach in Urban Farming results in a very high visual and tasteful quality, yield and durability of lettuce, leafy greens and herbs. Noteworthy is the small required area of only 30 m ², which is necessary to grow 4500 plants in a continuous all-year-round process.
Warum fährt unser Essen zwei Wochen um die Welt, bevor es auf den Tisch kommt?
Farmlyplace solves the current customers problem: Lettuce, even certified ‘organic’, esp. out of season require long distance transportation, and tricky cold storage across continents.
It’s very common , that a salad ‘drives’ throughout Europe up to two weeks before landing on the customers plate. In addition, only a fraction of the produce survives this cruel treatment and gets wasted on the various ways. Large quantities get wasted during the logistics process or are just no visually attractive anymore to the consumer, are sorted out and disposed.
This type of food logistics has a devastating effect on taste, quality, cost and, above all, the environment.