This study examines cutting-edge innovations for urban food production. The aim is to identify and map initiatives that drive this development and to create an interdisciplinary working group for further research in the field.
Food production and consumption entail major sustainability challenges such as climate change, resource consumption and ecological impact. Cities and urban environments are considered central to the development of the food system because they drive both distribution and consumption and because more and more people will live in cities in the future.
Research and development aimed at accelerating the transition to more sustainable food systems focuses primarily on primary production, while knowledge about how initiatives in urban environments can affect the transition is underdeveloped.
This project focuses on initiatives in urban environments where food is produced close to the consumer. These are mainly, for example, factory premises, containers or abandoned basement premises where food is produced with the support of digital technology in closed and controlled systems such as hydroponics and aquaponics.
The project is based on the hype surrounding this development, which includes hopes for technical, commercial and sustainability possibilities.
Project duration: 2020
Project leader: Per-Anders Langendahl, senior lecturer at the Department of economics, SLU.
Send e-mail to per.anders.langendahl@slu.se
Other participants:
Funding: SLU Future Food
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