Imagine a world in which the tomatoes on your sandwich were produced just a few floors above the deli counter. How far can this new approach to farming go?

The idea of vertical farming is not new; for ages, farmers have been looking for methods to grow more with less soil and less area. Modern-day vertical farming has grown in acceptance over the past few years. The vertically-farmed strawberry company Oishii, with its headquarters in New Jersey, is one example of this. In an upscale New York supermarket in 2021, a handbasket of its highly sought-after Japanese Omakase strawberries sold for $50 (£44). This outrageous pricing demonstrates the enormous challenge of making vertical farms commercially feasible while also showing that vertical farming has the potential to rival and ultimately surpass traditional farming in terms of quality. Despite this obstacle, the Pasona Urban Farm, which debuted in 2010 in the nine-story building of a Japanese recruitment firm, demonstrated how food can be cultivated just a few feet from its consumers.

In conclusion, despite the fact that vertical farming is still in its early stages and faces numerous obstacles, it has the potential to fundamentally alter how we produce and consume food. It is a potential answer to the problems of population expansion and food security and might offer a sustainable method of food production in the future.