By combining flat packed engineering, 3D printing, hydroponics and renewable energy we reduce the economic and ecological cost of vertical farm growing in cities. This addresses environmental and economic sustainability. At the same time, by providing training, education and employment opportunities and utilsing otherwise under used urban spaces we increase the benefit to society and the end users. This addresses social sustainability. Below is a break down of how it works.

KEY OUTCOMES

There are three main outcomes we aim to achieve with the Plantimate ™ “patent pending” growing process.

1. To reduce the amount of carbon within the food value chain:

In addition to the carbon created in transporting non local food there is also large amounts of carbon involved in the operation of farms, machinery and the production of fertilsers and pesticides. 26% of global emissions come from our food production and, generally speaking, every 1 kg of vegetables produced has a carbon footprint of 2 kg (http://www.co2list.org/files/carbon.htm).

When food is wasted this represents a significant impact in regards to carbon created for no purpose. For example, in the UK 21% of food wastage comes from food spoilage where food is unusable even before it has reached the restaurant. Similar issues can be found with food stores, schools, hospitals etc. By growing close to the source of consumption we create a more direct connection and understanding of the needs of the consumer so as to avoid spoilage from unwanted product or transportation times.

By growing vertically we minimise the amount of land that is used and the equipment required to harvest. By controlling the environment with temperature, lighting and air flow control there is more predictability in the crop yield, helping to forecast supply and demand to reduce food waste. The energy used create this environment is completely or partially generated from renewable energy (depending on the location) further reducing the carbon footprint of the growing unit.

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2. To reduce the cost and make local food accessible to as many people as possible:

Within the food value chain a significant cost can be added through the wholesaler/distributor ‘middle man’. To help reduce the cost and make healthy, local food available to as many people as possible we seek to create a direct connection between the grower (producer) and the restaurant, canteen, food store etc ( retailer/consumer). This can make the growing unit more attractive and cost effective to local business that are conscious of their food’s source of origin, quality and supplying their local communities with quality products.

Within complex global supply chains there is a risk of distortions and unpredictability along multiple steps. By producing next to the source of consumption these variables can be minimised whilst removing the ‘middle man’ margin. The wholesaler/distributor margin in the food industry can be as much as 30% and can fluctuate in response to several external factors (https://www.foodstarsuk.com/central-production-units/5-tips-sell-food-products-wholesale/). By removing this margin and fluctuation and by dealing directly with the local retailer/consumer a lower price and great supply certainty can be provided.

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3. To increase the user experience:

Helping the planet by lowering the carbon impact and helping the finances by lowering the cost are important but the user experience is crucial. Whether this is the experience of the grower who operates the growing unit or the person who enjoys the final food product we put the human at the center of the design process. Firstly, this is seen in the physical design where the ease of assembly and operation is designed to be as ergonomic and easy to follow as possible. Secondly, it is seen in the intention for the growing unit to be bring value to local communities, whether it is through utlising under used land, providing a direct connection to local food growth or creating training opportunities. Finally, it is seen in the desire to provide fresh, nutritious and tasty food to the consumer. Be it a private residential grower, restaurant visitor, food box subscriber, child in a school canteen, farmer’s market or community center garden kitchen to name a but a few.

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KEY COMPONENTS

The growing unit’s innovation sits in how it brings together existing technologies and methodologies to lower the barrier to entry for locally grown, nutritious food.

With ease of assembly and operation at the heart of the physical design process we use flat packed assembly methods to achieve this. Similar to IKEA but on a larger scale the design aspiration is that the unit can be flat packed so it is easy to transport and it can be assembled with nothing more than a couple of simple hand tools. Removing the need for power tools and complex construction processes allows the unit to be built in a variety of diverse locations and allows for an instruction manual with only graphics. By using our innovative 3D printing methods the majority of the unit can be built with components that are readily available around the world. Something of key importance when we consider the unit’s manufacturing and maintenance carbon footprint and life cycle if operating in multiple countries.

By learning from existing hydroponic systems we are able to find a balance between technological affordability and maintaining yields and quality. Our innovative rigging system allows the rig to be fine tuned for uneven surfaces and harsh growing environments. whilst also reducing the bulk and the weight of the growing equipment.

Energy costs within existing hydroponic practices can be a large barrier to entry. We have developed the system to run completely or partially on renewable energies by fine tuning the growing process and technologies. Temperature control, light and ventilation benefit from these.

Social impact is a key core value of Plantimate and in addition to the tech and hardware the soft skills of training and education are equally as important. This can take on several forms whether it is educating school children, providing retraining for vulnerable groups, training private consumers on how to get the most out of their growing unit or collaborating with community service providers in the Global South, to name but a few.

The unit is designed to operate in environments with limited resources, in particular under used urban land. With cities projected to continue growing and climate change to continue having an adverse impact on our way of life the need for locally produced food in our cities is high. Through ease of assembly the unit can be attractive to land owners who want to use their under utlised land and buildings for growing purposes but want reassurance that the unit can be removed at very short notice should the land owner need the land back. It can also be used by private individuals, whether it be in a private single family home or the common area of an apartment block. On the other end of the spectrum, we are looking into how it can be implemented in refugee camps and townships context.

Our goal is to make locally grown, nutritious food available to as many people as possible and the versatility of the design can help us achieve that goal.

For examples of the various context the unit has already been used in please visit out Projects/Communities page here.

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WHAT YOU PUT IN AND WHAT YOU GET OUT

Below is a general overview of the key inputs required for the growing system and the food outputs that can be obtained. Minimising the amount of inputs by saving on resources and maximizing the amount of nutritional outputs is the goal.

INPUTS:

OUTPUTS:

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KEY NUMBERS / STATISTICS / FACTS