Why Vertical Farms Are the Key to The Perfect Omelette
You wake up. Hungry.
You want an omelette. Delicious mushrooms, spinach, obviously cheese, and some finely shopped onions.
Enthusiastically, you wash your face, your teeth — use the toilet and head to the kitchen — you open the fridge…and you have none of those ingredients.
So you dress up to your comfort level, head down to the lobby and decide to visit your local vertical garden shop. Fresh spinach, mushrooms, onions await you. And just across from it, some freshly farmed eggs and locally produced cheese— all of them grown and tended from the inside of the massive structure in the heart of the city you call home.
This is the vision I see for our future cities. One where farm to table is not luxurious concept reserved for a spread in some luxury magazine with pretty pictures of 5 star chef creations in the remote areas of the world where the wealthy frollick. Some may call it revolutionary, but I call it evolutionary — and the irony does not escape me that evolution has turned into something our ancestors use to do.
