Vertical Farming Feasibility Studies
We advise real estate developers, building owners and architects to implement urban indoor food production entities in the heart of the city.
The Vertical Farm - Towards a new building typology
We're partner of several national and international research projects investigating implementation strategies to increase urban food production.

Vertical Farming and Urban Development

Global Sustainable Development Goals :: ESG :: EU Taxonomy :: We take it serious and we're developing holistic projects to meet future challenges.

Our Projects

Accept what we know of our future.

eu::POLIS Hori­zon 2020

eu::POLIS Horizon 2020

Being part of the mul­ti­dis­ci­pli­nary process allows us to meet both spe­cif­ic needs from the munic­i­pal­i­ties and com­bin­ing them with local­ly exist­ing poten­tials to set up an action plan to pre­pare a sol­id basis to imple­ment new build­ing typologies. 

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Build­ing Refur­bish­ment for food production

Building Refurbishment for food production

Upcom­ing EU Tax­on­o­my, ESG-cri­te­ria and all relat­ed changes to CO2-emis­­sions lead to rethink poten­tials of low-ener­­gy-stan­­dards of exist­ing build­ings. Expand­ing the life­cy­cle of build­ings by acti­vat­ing it for food pro­duc­tion leads to effec­tive pro­duc­tive and resilient cities. 

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Cloud Farm :: St. Pöl­ten Austria

Cloud Farm :: St. Pölten Austria

The city of St. Pöl­ten, in pur­suit of its vision of becom­ing the fittest city of Aus­tria, has aligned its strate­gic goals with the Smart City con­cept; urban food pro­duc­tion asks for being the fourth col­umn of it. 

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Our Service

Accept what we know of our future.

Con­sult­ing and research activ­i­ties have been gain­ing expo­nen­tial­ly in impor­tance for sev­er­al years - espe­cial­ly to enable the mea­sur­a­bil­i­ty of sus­tain­abil­i­ty figures.

This is cur­rent­ly increas­ing­ly demand­ed at the inter­na­tion­al polit­i­cal lev­el (ESG) - and also on the part of far-sight­ed, sus­tain­abil­i­ty-ori­ent­ed investors, there is a grow­ing real­iza­tion that the pro­duc­tion of healthy food must once again increas­ing­ly move to the side of the con­sumer, not least in order to ensure food secu­ri­ty with regard to new chal­lenges in terms of the sup­ply chain, which influ­ences pro­cure­ment and pric­ing. But also to pro­vide access to healthy food for all, there­by strength­en­ing local socio-eco­nom­ic net­works (key­word COVID-19) and build­ing resilience/resilience in our soci­ety. Urban agri­cul­ture is thus becom­ing increas­ing­ly impor­tant for urban plan­ning and policy.

Research results from the vfi show poten­tials on how cities can incor­po­rate urban agri­cul­ture into their poli­cies and, for exam­ple, acti­vate vacant land for food pro­duc­tion. In addi­tion, con­cepts for new build­ing typolo­gies - ver­ti­cal farms - can open up new busi­ness areas and, at the same time, jobs for new occu­pa­tion­al groups, thus mak­ing a pos­i­tive con­tri­bu­tion to mov­ing clos­er to the Glob­al Sus­tain­able Devel­op­ment Goals.

Our Journal

Dissemination, contribution of partners and ongoing discussions.

What’s on the table is what’s eat­en (Part 3: Future)
Functions- and Space Programme of a Multifunctional Building - Vertical Farm Building Typology

What’s on the table is what’s eaten (Part 3: Future)

Cur­rent­ly, the food val­ue chain accounts for about one third of pri­ma­ry ener­gy demand glob­al­ly. Pro­duc­tion, wash­ing, pro­cess­ing, pack­ag­ing, to name just a few ele­ments, are linked via trans­port and sup­port­ed by large-vol­ume stor­age and cold stor­age facil­i­ties with all its fos­sil fuel consumptions. 

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What’s on the table is what’s eat­en (Part 2: Present)
Vertical Harvest, Jackson, Wyoming, USA

What’s on the table is what’s eaten (Part 2: Present)

Too often it seems that efforts of parts of our soci­ety to draw atten­tion to cur­rent chal­lenges relat­ed to main­tain­ing a hab­it­able zone for us are lead­ing to nowhere. 

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What’s on the table is what’s eat­en (Part 1: History)
Ruthner Turm 1974 - Design proposal for refurbishment by vertical farm institute

What’s on the table is what’s eaten (Part 1: History)

We are still part of nature. But with that the dis­cus­sion about nature is closed once and for all. Here it’s about cul­tur­al achieve­ments. About 11,500 years ago, we assumed - step by step - that it might be wis­er to grow food our­selves. From the ini­tial 50.000 m² that a per­son need­ed to feed him­self suf­fi­cient­ly before the Neolith­ic, we now need 2.300 m² per caput. 

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1920 1080 Ver­ti­cal Farm Institute

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