A SPARK OF GENIUS

Sustainability and protecting the planet are crucial considerations when developing food production for the future. Sally Cliffor finds out more about a vertical growing concept in the centre of York

- Sally Clifford

York is an eclectic mix of past and present. Enshrined in history from its city walls to its landmark minster, this North Yorkshire tourist destination is a place that is proud of its past, and also embraces positive changes for the future. The amount of two-wheeled transport already demonstrates its cycle-friendly ethos, not to mention the many more positive examples of this environmentally and sustainably conscious city. So it is no surprise to find the concept of vertical farming is developing within this urban setting.

Launched early in 2021, Grow It York based at Spark: York - a vibrant community of restaurants, retailers and entrepreneurs housed within 23 former shipping containers in Piccadilly - is an indoor vertical farm producing salad leaves, microherbs and herbs in one of the containers.

IN SEARCH OF SUSTAINABLE FOOD

Grow It York is part of FixOurFood, a collaborative food research programme, led by Professors Bob Doherty and Katherine Denby at the University of York.

FixOurFood is one of four large consortia, the others led by the Universities of Cambridge, Reading and Sheffield, funded by the UKRI Transforming UK Food System Strategic Priorities Fund along with Government agencies including Defra and FSA. The five-year project aims to transform Yorkshire food networks and develop regenerative systems to create a fairer and more sustainable future.

Dr Alana Kluczkovski, research associate at the University of York in the Department of Biology for FixOurFood programme and Grow It York operator, believes the location of the farm within the city is bringing people closer to food and increasing awareness.