Imagine a world where our food grows in towering skyscrapers instead of sprawling fields—a world where the tomatoes on your sandwich were grown just a few floors above the deli counter. How far can this revolutionary method of farming really go?

The concept of vertical farming is not a new one; farmers have been seeking ways to grow more in less space and with less soil for centuries. Vertical farming in the modern sense has been gaining popularity in recent years. One example of this is the vertically-farmed strawberry brand Oishii, based in New Jersey. In 2021, a punnet of its coveted Japanese Omakase strawberries retailed for $50 (£44) in a high-end New York supermarket. This outlandish price is evidence that vertical farming has the potential to rival and ultimately exceed traditional farming in terms of quality, but it also highlights the huge challenge of making vertical farms commercially viable. Despite this challenge, vertical farming has already made significant strides in terms of innovation and efficiency. The Pasona Urban Farm, which opened in the nine-story office of a Japanese recruitment company in 2010, showcased how food can be grown within feet of the people who would eat it.

In conclusion, while vertical farming is still in its infancy and faces significant challenges, it has the potential to revolutionize the way we grow and consume our food. It is a promising solution to the challenges of population growth and food security and could provide a sustainable way of growing food in the future.