Vertical farming seen as a key to higher yields and lower environmental impact

A research team led by the Technical University of Munich (TUM) has found that vertical farming could significantly boost food yields while reducing environmental pressures. The study, conducted through the TUMCREATE platform in Singapore and published in PNAS Nexus, examines six diverse food groups cultivated in controlled indoor environments: crops, algae, mushrooms, insects, fish and cultivated meat.

The researchers established a quantitative framework using existing experimental data to assess both the productivity and ecological impact of these production systems. According to Dr. Vanesa Calvo-Baltanás, the study’s lead author, vertical farming presents a resilient alternative to conventional agriculture, particularly in densely populated or climate-affected regions. “Food can be grown close to consumers, independent of the weather and using space efficiently,” she said.

The study evaluated a hypothetical 10-layer vertical farming system and found that, in terms of protein yield per unit area, vertical farming can outperform traditional agriculture by a large margin—nearly 300 times more for crops and over 6,000 times more for mushrooms and insects. These gains are accompanied by substantial environmental benefits, including reductions in land use and the elimination of pesticides and antibiotics.

The research was conducted under the Proteins4Singapore initiative, which supports the country’s goal to locally produce 30% of its nutritional needs by 2030. The findings suggest that vertical farming could contribute significantly to this strategy by producing protein-dense food in a resource-efficient manner.

Professor Senthold Asseng, a lead principal investigator at TUMCREATE, noted that vertical systems using low-light crops such as mushrooms and insects may further reduce the energy requirements typically associated with vertical farming. These organisms can also aid in closing resource loops by converting crop waste into edible protein.

However, the researchers caution that widespread adoption faces barriers, particularly regarding energy demand and consumer acceptance of certain food types like algae and insects. “Controlled environment agriculture can revolutionize food production,” said Dr. Calvo-Baltanás. “But its success will depend on technological advances, interdisciplinary research, supportive policies, and public engagement.”

The study offers a framework for policymakers and industry stakeholders to evaluate the role of vertical farming in future food systems.