Vertical farming has emerged as a game-changing solution to address pressing global challenges such as rapid urbanization, climate change, and food security.

When we think of leafy greens, some common varieties come to mind: kale, romaine, butter lettuce, Swiss chard, arugula, bok choy – the list goes on. But it may come as a surprise that there are approximately 1,000 species of plants with edible leaves.

To juice or not to juice? Over the years, there have been many recommendations and opinions from health experts, fitness fanatics and dieticians on whether or not to juice fruits and vegetables.

The first organic classification arose in the 1970s during a time when environmental awareness and consumer interest in more natural agricultural systems were growing, but there were no standards or regulations in place beyond loose philosophical agreement.

The song “Old MacDonald Had a Farm” was written by playwright Thomas d’Urfey in 1706 for an opera, believe it or not. Over the years and according to American Songwriter, the lyrics have been translated into many languages;

Agriculture is the world’s oldest industry. From its ancient roots to present day, it has changed, evolved and adapted as progress in technique and technology have shaped the way crops are grown.

Arable land and clean water are increasingly in short supply, and traditional agriculture consumes 70% of the world’s freshwater. Yet farming is essential. We all need to eat.

In recent years, there has been a significant shift in consumer behavior with more and more people opting for locally-grown food. This trend is no mere fad; it's a movement that's taking root in cities and towns across the globe, driven by a heightened awareness of the benefits of local food systems.

Leafy greens have been a dietary staple for centuries, providing essential nutrients and adding vibrant flavors to a wide range of dishes. From the nutrient-dense spinach to the versatile kale, these green vegetables boast a rich history that spans cultures and time periods.