Feasibility of vertical farming technologies in LAC

The rapid growth of the global population, which could reach 10 billion by 2050, has increased the need to produce food efficiently and effectively. Furthermore, it is estimated that during the next 50 years the effects produced by climate change, added to the main challenges of humanity in conditions of uncertainty (unemployment, pandemics, wars, etc.), will play a fundamental role in the development of modern agriculture. In Latin America and the Caribbean (LAC), it is urgent to develop innovative alternatives that optimize the efficiency of agricultural production. Vertical Farming (VF) is emerging as a sustainable and effective alternative for intensive crop production in LAC, in addition to guaranteeing food security and satisfying the increasing needs of the world’s population. VF is an innovative technology for growing food in a sustainable and intensive way, making efficient use of water resources, reducing the distances between the production and supply areas, providing fresh and safe food products while using fewer pesticides and contributing to the food autonomy of the population. The general objective of this project is to comprehensively evaluate vertical farming systems as a sustainable alternative to intensive crop production which favors competitiveness, food security and its implementation in LAC. The specific objectives of the project are: i) To technically and agronomically validate VF technological alternatives in different environments, ii) To determine the economic and financial feasibility of VF systems, and iii) To manage knowledge about VF technologies and strengthen the capabilities in the region. The initiative seeks to increase food production by maximizing the available cultivation surface, to produce more plants in the same space. It is expected that this project will generate regional precedents for different VF system alternatives (controlled environment, protected and/or semi-protected environment) and contribute to the production of food while reducing the use of water resources and phytosanitary products, guaranteeing safer food in less time.