The owners of Metropolis Farms grow fresh produce year around in a small warehouse in South Philly.
The smell of basil fills the room as produce is grown sustainably with recycled water, special lights and coconut board. The second-floor, vertical farm yields as much produce as an immense outdoor farm. The secret?
“The innovation here is density, as well as energy and water conservation,” said Metropolis Farms President Jack Griffin. “We can grow more food in less space using less energy and water. The result is that I can replace 44,000 square feet with 36 square feet. When you hear those numbers, it kind of makes sense.”
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