I can see a lot of advantages for indoor farming, eg:
- potentially less cost and energy for transportation
- much less vulnerable to climate change
- reliable year round crop production
- much less water required
- less/no chemicals or pesticides
- potentially no environmental pollution
- less land required (especially vertical farming)
- safer for staff.
However, I have some questions:
- It is my understanding that the nutritional value of the plants will be determine by the nutrient solutions they are fed. Is it possible for these solutions to reproduce the diverse blend of nutrients found in healthy soil?
- Obviously indoor farmers are concerned in plant health, but are they paying sufficient attention to human nutrition?
- How can we ensure that indoor farmers are using to the healthiest possible nutrient formulas?
- I believe that indoor farming is usually quite expensive compared to traditional agriculture. How much is the cost of indoor farming likely to fall as it achieves greater scale and automation?
- Can indoor produce receive organic certifications?