Lisbon Vertical Farming

Reculture’s vision is of a world in which everyone can grow their own food in the most efficient and sustainable way possible.

Environmental impacts:

• Reduction on the dependence on synthetic fertilizers, pesticides and toxic herbicides;
• Promotion of local production and consumption, by creating a cooperative system that avoids the dependence on large retailers;
• Reduction of CO2 emissions, when compared with the traditional vertical systems, that require artificial lighting (50% less energy inputs required, such as climate control, air conditioning, humidifiers...). Additionally, it avoids the emission from the transportation of goods, typical of conventional agriculture;
• Water reduction consumption: 10 times higher yields per square metre (with €1.250/sqm/year, assuming €10/kg,), using 90% less water when compared to conventional agriculture;
• Reduced vulnerability to climate change, when compared to organic and other eco-friendly farming techniques, that cannot be scaled up quickly to meet global demand;
• Reduced land exploitation and pressure.

Social impacts:

• Food education, through events and workshops that connect the community, customers and beneficiaries;
• Improved quality, variety and nutritional value of the food provided, in a country where 1/3 of the children are overweight, 1/10 of the households suffer food insecurity, and ½ fail to eat the recommended daily amount of fresh fruit and vegetables;
• Innovative production: globally, over 1 billion tons of food is wasted every year, wasting almost ⅓ of all Earth's farmlands, creating 3 billion tons of greenhouse gases, and costing $750 billion per year. By creating centers of sustainable micro production in the heart of our cities, this solution leads to food sovereignty for all.

Reculture’s vision is of a world in which everyone can grow their own food in the most efficient and sustainable way possible.

Environmental impacts:

• Reduction on the dependence on synthetic fertilizers, pesticides and toxic herbicides;
• Promotion of local production and consumption, by creating a cooperative system that avoids the dependence on large retailers;
• Reduction of CO2 emissions, when compared with the traditional vertical systems, that require artificial lighting (50% less energy inputs required, such as climate control, air conditioning, humidifiers...). Additionally, it avoids the emission from the transportation of goods, typical of conventional agriculture;
• Water reduction consumption: 10 times higher yields per square metre (with €1.250/sqm/year, assuming €10/kg,), using 90% less water when compared to conventional agriculture;
• Reduced vulnerability to climate change, when compared to organic and other eco-friendly farming techniques, that cannot be scaled up quickly to meet global demand;
• Reduced land exploitation and pressure.

Social impacts:

• Food education, through events and workshops that connect the community, customers and beneficiaries;
• Improved quality, variety and nutritional value of the food provided, in a country where 1/3 of the children are overweight, 1/10 of the households suffer food insecurity, and ½ fail to eat the recommended daily amount of fresh fruit and vegetables;
• Innovative production: globally, over 1 billion tons of food is wasted every year, wasting almost ⅓ of all Earth's farmlands, creating 3 billion tons of greenhouse gases, and costing $750 billion per year. By creating centers of sustainable micro production in the heart of our cities, this solution leads to food sovereignty for all.