In this article complete with photographs, The Guardian brings to attention Zero Carbon Food, which grows salads and herbs for nearby restaurants inside World War 2 era air-raid tunnels beneath London.
Seeds are planted in a wood fibre pulp for an initial few days before being transferred to shelving units under banks of LED lights. The lights are on for 18 hours a day while strong fans maintain the temperature at between 21C and 23C. When the system is fully up and running, the plants can be harvested after between six and 28 days, depending on the plant, before being packed and sent off to market. The process then starts again – underground farms, unlike farms above ground, operate throughout the year.
Microgreens are the early stages of plants more commonly harvested when they are more fully grown. They are popular with chefs for their deep flavour.
|Hyperlocal Market: Connecting Local Growers With Local Customers|
|Soluble Tea Pills|
|Good and Cheap: Free Cookbook for People on Food Stamps|
|"Dunkin' Donuts plans to go green by committing to purchasing all of its palm oil from sustainable sources."|
|“Long live the instant gratification economy—and the increasingly sophisticated technology that’s enabling it.”|
|“The prospects and future of AI.”|
|“The robot age is nothing to be worried about.”|
|Japanese Robot Serves Ice Cream From Inside a Vending Machine|
|How to Avoid Jury Duty|
|Why, Typewriters Are Alive and Well, Thank you|
|CaptchaTweet: Write Tweets in Captcha Form|
|The (Very Scary) People of Public Transit|
|“Authoritarianism depends upon people getting used to hearing the things that they want to hear.”|
|“Robots are key to a new wave of local agriculture.”|
|“Rejuvenation is Finally an Industry.”|
|“When people think you are crazy, that’s nice, because it allows you to think differently.”|