Cultivating local food at EHL's 1893: Cultifutura's vertical farming
In this interview, we speak with Emilia Konert, the co-founder and CEO of Cultifutura, a pioneer in vertical farming technology. Recently, Cultifutura's innovative solutions were implemented at the 1893 restaurant of EHL Hospitality Business School, marking a significant step towards sustainable local food supply. Emilia shares the story behind Cultifutura, discussing its origins, the challenges faced, and the opportunities realized. She also highlights the benefits of this technology for the EHL community, including fresh, locally-grown produce and hands-on education in sustainability. Join us as we listen to Emilia's vision for the future of urban farming and its impact on hospitality and sustainability.
Collaborating with EHL chefs has been an exciting journey for us
Emila said. Knowing Prof. Markus Venzin [EHL Group CEO and Cultifutura CEO - Ed.], well from our time in Milan, it feels great to be part of the EHL experience. This partnership with EHL represents a crucial market test, and we're eager to follow their guidance on material usage. We're thrilled to share our story and vision behind Cultifutura.
What is the genesis of Cultifutura?
Cultifutura was conceived just before 2020 by three co-founders: myself, Samuel Peabody (our head of design and my husband), and Markus. While working in an innovation accelerator in Milan, I realized the lack of green spaces in urban settings. From a countryside background, Samuel and I missed our connection with nature and local food. This longing for greenery in urban life sparked our interest in vertical farming, aiming to introduce gardens inside offices and urban spaces.
Our mission is to create technology that reconnects people with nature, allowing them to grow plants and food in places where it was previously impossible. The name "Cultifutura" embodies our goal of cultivating the future by making vertical farming simple, beautiful, and accessible. Unlike large-scale vertical farms, our focus is on creating technology that everyday people can use, making it a part of their daily lives.
Can you share details about the innovative CultEvo device and its unique features?
Our flagship product, the CultEvo device, is designed to be aesthetically pleasing and technologically advanced. We aimed to create a product that people would love to have around, while also being a powerful and easy-to-use tool. The CultEvo device is a sophisticated display for plants, combining beauty and functionality.
Design and functionality
The design process of the CultEvo device involved extensive research and learning from existing products. We focused on ease of use and ensuring the plants' optimal growth conditions. The device includes special LED lights that mimic the sun's spectrum, providing the necessary energy for plants to grow while being comfortable for people around them. These lights consume minimal energy, comparable to a computer monitor, and operate only during the day.
The device also features an efficient irrigation system that uses 97-98% less water than traditional methods. The biodegradable substrates contain all the necessary fertilizers, and a ventilation system maintains the ideal humidity and temperature. While we opted not to include heating or cooling to keep energy consumption low, the device adjusts parameters based on the plants' growth stages, ensuring optimal conditions at all times.
Adaptability and ease of use
The CultEvo device is designed to be user-friendly, with a mobile app that automates most processes. Users can start cultivation with a simple press of a button. While the machine handles the technical aspects, we provide educational materials to help users understand when and how to harvest their plants. For instance, video tutorials teach users how to cut basil leaves to encourage regrowth properly.
We offer different cultivation kits grouped by plant species to ensure compatibility and optimal growth. Our catalogue includes over 50 species and constantly expands through ongoing research and development. While users can grow multiple species together, we recommend grouping similar plants to avoid competition and shading issues.
Educational outreach
Education is a crucial aspect of our mission. We offer introductory sessions and digital materials to help users, especially in corporate settings, understand vertical farming and plant care. These sessions often include hands-on activities like seeding and learning about plant nutrition and sustainable local food.
In addition to corporate installations, we have educational projects in schools where teachers use the devices for various programs related to biology, agronomy, and sustainability. We provide comprehensive materials to support these educational initiatives, fostering a new generation of urban gardeners.
What is the educational impact of vertical farming and local food in schools?
Integrating vertical farming into schools offers a multitude of educational benefits. Growing plants touches on various subjects, providing opportunities to create comprehensive programs around it. This approach educates students about sustainability and enhances their overall well-being, fostering collaboration and sharing among peers.
How does Cultifutura's technology empower chefs, and what specific benefits does it offer to enhance their culinary creations?
Enhancing gastronomic experiences
In the culinary world, the impact of vertical farming extends beyond sustainability. By enabling chefs to grow local food, the technology empowers them to control the quality and appearance of their ingredients. Freshness is guaranteed as plants are harvested live, ensuring superior taste and nutritional value compared to stored produce. This practice reduces plastic waste and carbon emissions associated with transporting microgreens and herbs, contributing significantly to environmental sustainability.
Creating unique culinary experiences
Vertical farming also transforms the dining experience. With live plants growing in the restaurant, diners witness the farm-to-table journey firsthand. This aligns with the growing trend of sourcing local food and ingredients, or 'kilometro zero', making the dining experience more authentic and sustainable. Chefs can experiment with unique microgreens and herbs, introducing flavours not commonly found in traditional suppliers' catalogues. This innovation leads to the creation of new dishes and enhances the overall gastronomic experience.
How does Cultifutura approach the selection and sourcing of plant varieties, and what criteria do you use to ensure optimal growth and flavour?
The process of finding unique seeds
The selection of plant varieties involves user feedback and proactive research by the Cultifutura team. Initially, we focused on popular species such as various basil and salad greens. As we collaborate more with chefs, we identify new varieties based on their requests and preferences. Finding these seeds is a meticulous process handled by our agronomy department, which tests seeds for suitability in small spaces and optimal taste.
The role of EHL in seed selection
EHL serves as a testing ground for new plant species. Chefs and students provide valuable feedback on taste and quality, helping us refine our offerings. This collaborative approach ensures that we continually improve our seed catalogue, introducing varieties that meet the high standards of top chefs.
How do you address sustainable local food concerns?
Seasonality and sustainability
Vertical farming allows for year-round cultivation, but it complements rather than replaces seasonal menus. Chefs can still focus on local food, seasonal produce while enhancing their dishes with unique microgreens and herbs grown sustainably. This approach maintains the integrity of seasonal dining while introducing innovative flavours.
Seed sourcing and environmental impact
Sourcing seeds from reputable European suppliers, primarily in Italy, ensures high quality and reduces environmental impact. Educating users about seed origins highlights that many seeds used in local farming already come from various countries. This awareness is crucial for understanding the broader context of sustainability in agriculture.
What are the nutritional advantages of vertical farming and sustainable local food?
Superior nutritional value
Plants grown in controlled environments with strong LED lights have higher nutritional values, especially leafy greens. Immediate consumption after harvesting preserves vitamins and minerals, which degrade over time and through processes like refrigeration and washing. Freshly picked greens can have up to 90% more vitamin C than those stored in a fridge, making vertical farming a powerful tool for maintaining nutrient-rich diets.
Addressing soil degradation
Soil degradation reduces the nutrient content of traditionally grown vegetables. Vertical farming offers a solution by providing consistently nutrient-rich produce. This method ensures that essential vitamins and minerals, often lost in degraded soil, are present in the food we consume.
How did the collaboration with the 1893 restaurant at EHL come about, and what has been the impact of integrating Cultifutura's technology on sustainable local food offer?
Initiating the collaboration
Our partnership with the 1893 restaurant at EHL began through discussions with the practical arts side of EHL. Initial conversations with Patrick Ogheard [Dean EHL School of Practical Arts - Ed.] and subsequent visits by EHL chefs and professors to our Milan office laid the foundation for this collaboration. This initiative has been well-received, with significant interest in integrating vertical farming into the restaurant's operations.
Implementation and feedback
Implementing the technology involved close coordination with EHL chefs and staff. The positive feedback highlights the benefits of fresh, live ingredients. This collaboration enhances the restaurant's sustainability. It also provides a unique dining experience for guests, showcasing the innovative potential of vertical farming.
How is Cultifutura enhancing culinary education and the dining experience at EHL?
Initial engagement and installation
Our collaboration with the 1893 restaurant at EHL started through discussions with Patrick and other chefs and professors from EHL. They visited our Milan office, where they learned about our technology and tasted the greens grown in our products. The chefs were impressed and decided to integrate the vertical farming technology into the 1893 restaurant at EHL, seeing a strong complement to their culinary practices.
Feedback and initial success
The installation took place in early January, and despite some operational disruptions, the feedback has been overwhelmingly positive. Chefs and students alike have shown curiosity and appreciation for the high quality and taste of the produce. We plan to continue supporting them, addressing their questions, and exploring their preferences to refine our offerings further.
What future developments and modular solutions is Cultifutura planning to introduce?
New product launch
This year, we are launching a new version of our product, designed to be more modular and flexible. Unlike the current model at EHL, the new version will consist of single, stackable units that can be arranged in various configurations. This allows for more customized installations, whether under a bar, hanging on a wall, or forming a standalone tower. The updated design includes proprietary electronics and improved light boards, making it an even more advanced and versatile tool for growing plants.
How is Cultifutura expanding its use cases in gastronomy?
Mixology and innovative ingredients
One exciting application beyond traditional culinary use is in mixology. Rare and unique herbs like Brazilian press and Japanese shiso can be grown in our system, providing bartenders with fresh, exotic ingredients for cocktails. This introduces new flavours and allows bars to create stand-out signature drinks. For instance, Brazilian press flowers, which are costly and difficult to source, can be grown abundantly and used in syrups and garnishes, offering a unique taste experience.
Creativity in low-alcohol and herbal drinks
The trend towards low-alcohol and herbal-infused drinks presents another opportunity. By providing access to fresh, rare herbs, our vertical farming technology supports the creation of innovative mocktails and low-alcohol beverages. This aligns with current market trends and enhances the creative potential of bartenders.
What is Cultifutura's long-term vision, and how are you working towards market acceptance?
Focus on high-end gastronomy and education
Our immediate focus is on the B2B market, particularly high-end restaurants and bars. We aim to work closely with chefs and mixologists to understand their needs and integrate our technology seamlessly into their operations. Collaborations with Michelin-star chefs and institutions like EHL are crucial for gaining acceptance and demonstrating the value of our technology in the gastronomic world.
Expansion into residential markets
While our current products are suitable for home use, we plan to develop smaller, more affordable units tailored for apartments and individual consumers. This will make vertical farming accessible to a broader audience, promoting home-grown food and sustainable living practices.
Developing vertical farms
In addition to our products, we also develop small-scale vertical farms. This initiative includes potential collaborations with educational institutions like EHL, providing hands-on learning opportunities in sustainable agriculture and advanced farming techniques.
How is Cultifutura exploring sustainable and autonomous solutions for vertical farming?
Energy efficiency and solar integration
One area of interest is enhancing the energy autonomy of our machines. While integrating solar panels directly into the units poses challenges, especially for indoor use, we recognize the importance of energy efficiency. Our products already consume minimal power, equivalent to a few computer monitors, but we are continually optimizing to reduce energy and water usage further.
Recognition and certification
As we transition from the testing phase to wider market availability, we are beginning to seek certifications and recognition for our products. We are exploring ways to quantify the impact of our vertical farming systems in terms of sustainability and employee well-being in corporate environments. This includes measuring oxygen production and other environmental benefits to position our products as viable CSR initiatives.
How does Cultifutura measure the impact of vertical farming on sustainable local food production and the environment?
Sustainability metrics and data focus
One of our primary goals at Cultifutura is to gather accurate data on the sustainability of our products. We aim to measure and quantify the various benefits, such as reducing plastic usage, transportation savings, energy and water consumption, and oxygen production. Understanding these metrics is crucial as vertical farming technology becomes more widespread and potentially subject to official certifications. Although specific certifications for vertical farming are still emerging, we are committed to adhering to future guidelines and standards.
Environmental impact and comparisons
We have begun comparing the CO2 emissions of our plants with those of traditional cultivation methods. This analysis includes factors like water consumption and the conservation of fertile soil. Using substrates from agricultural waste products like coconut fibres, we avoid soil degradation and promote sustainable farming practices. Additionally, our calculations show significant savings in plastic packaging and transportation emissions. For example, a single-cell growing basil can save up to 200 plastic bags, although this figure varies with different species.
How is Cultifutura collaborating with Beelong to assess the environmental impact of its vertical sustainable local food?
Calculating eco-scores
EHL has partnered with a company called Beelong, founded by EHL alumni, which specializes in calculating eco-scores for food products. This methodology assesses the environmental impact of food production, providing a robust framework for comparison. Collaborating with Beelong to evaluate the impact of our vertically farmed products against traditional cultivation methods, including those in EHL’s pedagogical garden, could yield valuable insights. This comparative study would help quantify the benefits of our technology in real-world settings.
What are the future directions and innovations that Cultifutura is planning to pursue?
New product development and flexibility
Launching our new modular product is a key focus for this year. The updated version will be more flexible and customizable, fitting various spaces and configurations. This advancement aims to cater to the specific needs of chefs and mixologists, ensuring our technology complements their culinary creativity. By working closely with industry professionals, we can refine our products to serve high-end restaurants and bars better.
Expanding into residential and educational markets
While our initial focus remains on the B2B market, we envision expanding into residential spaces and offering smaller, more affordable home-use units. This move would make vertical farming accessible to a broader audience, promoting sustainable living practices. Developing small-scale vertical farms for educational purposes can also provide hands-on learning opportunities in sustainable agriculture, fostering a deeper understanding of modern farming techniques.
Energy efficiency and autonomous systems
Enhancing the energy efficiency of our products is an ongoing priority. Although integrating solar panels directly into our machines poses challenges, we continue to optimize energy usage through advanced software that minimizes power consumption. Our upcoming product updates will feature fewer LED lights, further reducing energy usage without compromising plant growth.
What recognitions and certifications is Cultifutura pursuing for its vertical farming technology?
Quantifying impact and achieving certifications
As we transition from the testing phase to market availability, we are working towards achieving certifications that recognize the sustainability of our products. We aim to measure the impact on employee well-being in corporate environments and the overall environmental benefits. This includes evaluating the oxygen production of our plants and their potential as a CSR initiative. Establishing these metrics will help us position our technology as a valuable addition to sustainable practices in various sectors.
Continued collaboration with EHL
Our collaboration with EHL continues to be vital to our development process. We are planning further engagements, including a photo shoot at the 1893 restaurant and potential testing of our new product version. By staying closely connected with EHL and other partners, we ensure that our technology evolves in line with industry needs and sustainability goals.
This interview highlights the innovative journey of bringing Cultifutura vertical farming to urban environments. Their technology, now implemented at EHL's 1893 restaurant, promises to revolutionize culinary practices with fresh, sustainable produce. Cultifutura focuses on creating modular, flexible solutions for high-end gastronomy, residential, and educational markets. Collaborations with EHL and Beelong help quantify the environmental benefits, such as reduced plastic use and transportation emissions. Emilia's vision integrates advanced technology with everyday life, ensuring accessibility to fresh, locally-grown food. This commitment to sustainability and innovation sets new standards in urban farming and the culinary world.
EHL Hospitality Business School
Communications Department
+41 21 785 1354
EHL
