The vertical farm is part of efforts by Singapore Airlines to reduce its carbon footprint.
On an industrial block in Newark, New Jersey, behind the cement and brick Ironbound Recreation Center, there’s some magic happening. Inside a nondescript warehouse, sprouts are thriving under banks of LED lamps: kale, bok choy, arugula, tiny little plants only a horticulturalist could identify. Rows and rows and towers and towers of plants — like a scene from a super-sanitized version of"The Matrix" — are quickly becoming salad greens at AeroFarms.
Despite the energy-intensive technology powering the operation, AeroFarms says its food is significantly better for the environment compared to traditional farming. A single square foot of vertical farm — like the one in Newark — can yield 390 times the produce as one outdoors, Oshima says. Water use is limited, as the plants are grown aeroponically and only misted when necessary.
“Passengers understand that we’re trying to limit carbon footprint,” says Singapore Airlines food and beverage director Antony McNeil. Beyond that, high-tech vertical farming gives a level of control not found anywhere else, he says. “The beautiful thing is that we can work together to design, say, do we want more pepper in the arugula?” he says.
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