Living Salad Bar

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Client: Jasmin Jahić, Queens Sustainability Lab <>

Commercial salad growers must operate at scale, stripping whole plants to truck around the country. In contrast, a typical salad plate or sandwich may only require a few leaves, beans or fruit from a plant that can keep growing. Your client has the components for a vertical garden, but wants to manage this in the most versatile and efficient way possible, using soil and water sensors together machine vision to identify every optimal picking point, control water supply, and optimise use of the energy (intensity of light) for growing the plants.