The 7-foot tall NutriTower is specifically designed to fit in small spaces and can hydroponically grow a variety of edible plants
The NutriTower – a seven-foot tall vertical farm specifically designed for tiny spaces – may be the solution to urban gardening problems many have been asking for.
Designed by Byrce Nagels of Montreal, the NutriTower fits in small spaces and allows plants to thrive inside by delivering water and nutrients to the bottom of the plant pots.
Nagels relies heavily on his own NutriTower and uses it to grow a continuous supply of lettuce, swiss chard, spinach and an abundance of herbs such as mint, parsley, basil and oregano. He can even grow melons and tomatoes.
The NutriTower is a hydroponic system, which means no messy soil is required. Water and nutrients are pumped up from the base to each of the pots, and the plants are supplied a ‘nutritonic’ that is custom designed for the tower. The mixture is predominantly plant-based and is derived from all sustainable sources.
Because the tower comes with its own lighting system, it can be suitably set up in any location. And – wonderfully, it only takes up one tenth of the space that a horizontal planting bed needs.
The cost of one of these towers is $1,299 – quite expensive for most families, but likely worth the investment if you consider the long-term benefits of growing your own food.
Above all, the company hopes the invention will be used as a learning component. In fact, they’re even offering a special curriculum to anyone who would like to have the NutriTower play a part in the classroom. From the germination of seeds to the actual harvesting of fruits and vegetables, the curriculum serves to ensure kids not only know how to play a part in growing their own food but enjoy the process of doing so.
The item will be released on December 1, 2015. You can, however, pre-order the incredibly unique and innovative invention here. And, for every 50 NutriTowers sold, the company will give one to a school for free.
By Amanda Froelich at True Activist
Edited by Justin Munce