Is vertical farming produce eco-friendly? Can it be labeled as "organic," then?
What does it mean when a pack of fresh greens is organically certified?
I am running a vertical farm. Can I receive an organic certification?

Surprisingly, the answers to these questions are not as universal and straightforward as they could be. In this article, we'll explore the core principles of both methods, their environmental impacts, and clarify what it truly means when you see "organic" on a label.

Organic farming is an agricultural method based on cultivating crops and raising livestock using sustainable practices. It aims to mimic natural processes and support symbiosis between plants, animals, and microorganisms.

Farmers avoid the use of synthetic chemicals and focus on practices that enhance soil health and promote ecosystem well-being. For example, they use crop rotation, compost, and cover crops to maintain fertility and control pests naturally.

Organic standards prohibit the use of antibiotics and growth hormones in animal products like eggs, meat, and dairy.

Vertical farming is a high-tech approach to agriculture that stacks crops in indoor environments, utilizing advanced farming systems like hydroponics or aeroponics.

Unlike organic farming, which depends on soil and sunlight, vertical farms grow plants in soilless mediums, relying on artificial lighting and nutrient-rich water solutions. The absence of soil eliminates the need for pesticides and the risk of soil and water contamination.

The controlled-environment agriculture (CEA) approach carefully manages temperature, humidity, light, and nutrient levels, creating ideal conditions for crop growth year-round.

Organic and vertical farming both achieve food safety, flavor, and sustainability, but through different means.

Organic farming prioritizes natural methods to manage plant diseases. Farmers use crop rotation, beneficial insects, and organic pesticides derived from natural sources to maintain crop health.

In vertical farming, the absence of soil eliminates the need for pesticides, as biotic and abiotic factors are fully controlled within the indoor microclimate.

Air purification and disinfection systems prevent contaminants and pests from entering the farm. The water used in nutrient solutions undergoes a purification process, allowing only oxygen and water molecules to pass through. With this level of control, vertical farm produce is free of harmful pathogens.

Organic farming produces crops with distinct and complex flavors. The rich composition of the soil contributes trace elements and nutrients that enhance the taste of fruits and vegetables. The emphasis on natural inputs, such as compost and manure, also influences the flavor profile of organic crops.

Vertical farming has a high level of flavor precision. It uses an optimized algorithm for plant nutrition and light exposure to produce consistent and high-quality crops. This does not mean that vertical farming produce has a "boring flavor"—quite the opposite.

"Our goal is to maximize the plant's genotype and bring its phenotype close to its genetic potential. We have a scientific approach to farming and aim to get the exact flavor and quality of crops we intend to," comments Nikolay Podvigin. "For example, our strawberries have a guaranteed Brix level >10°—the berries are always delicious and full-flavored," he adds.

The quality and taste of vegetables, berries, and herbs depend more on growing conditions than on whether they're cultivated in artificial or natural environments. Poor-tasting produce often stems from excessive use of fertilizers, growth stimulants, and chemical protectants. These practices can cause fruits to ripen too quickly, depriving them of the time needed to accumulate nutrients naturally.

Vertical and indoor farming uses technology to create a sustainable production system that ensures safe and healthy produce, whereas organic farmers prioritize natural approaches.
Organic farming focuses on sustainable land use, with a key emphasis on soil conservation and biodiversity. However, it requires large tracts of arable land and substantial amounts of water, making it less efficient in regions with limited resources.

Vertical farming maximizes space efficiency by growing crops in stacked layers. This approach requires far less land and uses up to 95% less water than traditional farming. Growing food close to consumers in urban environments also reduces the carbon footprint associated with logistics chains.

Vertical farm produce often appears alongside organic crops on store shelves, with organic products marked by a special label. Although the label differs by region, it indicates the same thing—the food you are about to buy was grown using environmentally friendly practices.

Although vertical farming uses sustainable methods, its products typically lack the same certification as organic produce. Organic certification standards differ by country, but an essential requirement is that crops must be grown in soil. Since vertical farming often relies on soilless methods like hydroponics, it generally falls outside the criteria for organic labeling.

There are exceptions, however. For example, an urban vertical farm in Singapore was granted organic certification for vegetables grown indoors. Also, while hydroponic vertical farms are generally not recognized as organic in most Gulf Cooperation Council (GCC) countries, Mishkat (Naeem Farm) registered a vertical farm as organic production in Saudi Arabia.

In the U.S., vertical farms can be certified organic if they comply with strict guidelines established by the U.S. Food and Drug Administration (FDA). These guidelines require the use of organic seeds, prohibit synthetic substances, and mandate practices that promote soil health, even in soilless systems.

Even though the European Union has recently supported vertical farming initiatives, vertical farming is still not fully integrated into its agricultural regulations. The European Parliament attributes this to the "unique nature of vertical farming as a policy theme" and considers creating a "special certification" tailored specifically for vertical farms.

Vertical farming may not always meet the requirements for organic certification. Still, it is comparable to organic produce in terms of quality and eco-friendliness. Vertical farms use advanced technology to produce fresh and safe food year-round while employing significantly less water and land.

As we move forward, vertical farming isn’t just an alternative to organic farming; it represents a significant step toward a more sustainable way of producing, distributing, and consuming food.