An increase in awareness when it comes to sustainable practices has sped up the pace of the farm-to-table movement. Once an innovative concept, chefs all around the world — from fine-dine and independents to fast-casual concepts — have adopted this route, and it’s obvious that consumers demand nothing less. Farmers could very well become the new rockstars, and today, we’re diving in deeper to discuss vertical farming.
In this episode of “On Foodable Weekly,” brought to you by the Foodable WebTV Network, we are joined by Dr. Dickson Despommier, microbiologist and ecologist, who has been advocating for vertical farming for the past 10 years. Aside from the obvious, what are some lesser known advantages to indoor versus outdoor farming? What’s the biggest challenge — from a statistical standpoint — that we, as a planet, will face in the next 10-20 years? Will vertical farming catch on enough to become a new “norm” for restaurants? And will the rise of indoor vertical farms affect the flavor, not to mention nutritional value, of these crops?
Watch the full episode above as Dr. Despommier paints the realistic (and alarming) picture of the state of food production, and the steps we can take to prevent shortage.