Exploring the potential of urban vertical farming systems

This project aims to: design and evaluate smart urban farming with a holistic approach to address economic and societal sustainability of controlled environment agriculture. We will focus on understanding the economic feasibility of different VF prototypes (e.g., aquaponic garden and greenhouse farming) and develop innovative circular business models to ensure profitability. We also aim to identify high-value crops that will be utilized in the hands-on courses within the University’s Gastronomy and Culinary Arts BSc degree program and Le Cordon Bleu certificate program. To analyse the societal impacts of on-campus vertical farming, we will be enhancing innovation in education through new multidisciplinary courses equipped with interactive teaching and community engagement.

Our research team has the following skills/expertises:

(1) Food scientists in our Gastronomy and Restaurant Management department) and instructors chefs in our University - L’Atelier Bleu Restaurant will be working on identifying and evaluating the alternative high-value crops potential for VF system production.

(2) Supply chain optimization for VF systems: Industrial engineers will focus on supply chain optimization analysis for strategic production and resource planning to analyze the economic viability of alternative on-campus VF systems.

(3) Interior architects (expertised with permaculture and alternative building-attached landscape) for conceptual design of VF prototypes on university premises.

(4) Real estate finance researchers will work on the financial feasibility analyses (economic cost-benefit analysis, discounted cash flow valuation model ) of the use of abandoned and/or purpose-built spaces.