The Edge Magazine Vol. 8

THE GROWING OPPORTUNITY FOR URBAN FARMS

F or grocery shoppers and diners in cities like Barcelona, New York, or Singapore, there’s a growing chance the food they’re purchasing has come from a local urban farm . That’s because urban farming, also called urban agriculture, has become increasingly popular in recent years. Champions of the concept point to its positive outcomes—boosting the efficiency of food production, for example, and lowering the impact on the environment relative to traditional farming by using water more efficiently and shortening the supply chain to lower carbon emissions. Advocates also note the social, educational and community-building benefits of urban farms, especially in the case of community farms and gardens. But in the face of the pandemic and the ongoing threat of climate change, which have further exacerbated food security issues faced by millions worldwide, urban farming for commercial purposes has become even more relevant in today’s supply chain-constrained and inflationary market—and more cities and businesses are taking heed.

GEHAN PALIPANA Head of Sustainability, Australia gehan.palipana@cushwake.com

MIQUEL ESTELRICH Sustainability Senior Consultant, Spain miquel.estelrich@cushwake.com

DOUG JONES Managing Principal, Dallas doug.jones@cushwake.com

ERIN UNTEREINER Sustainability Consultant, Spain erin.untereiner@cushwake.com

8 THE EDGE