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dc.date.accessioned2016-09-20T06:40:49Z
dc.date.available2016-09-20T06:40:49Z
dc.date.issued2016-08-29
dc.identifier.issn2197-411X
dc.identifier.uriurn:nbn:de:hebis:34-2016050350228
dc.identifier.urihttp://hdl.handle.net/123456789/2016050350228
dc.language.isoeng
dc.publisherDepartment of Organic Food Quality and Food Culture at the University of Kassel, Germany and Federation of German Scientists (VDW)eng
dc.subjectSoil-lesseng
dc.subjectSoil-basedeng
dc.subjectHydroponicseng
dc.subjectUrban agricultureeng
dc.subject.ddc630
dc.titleSoil-less systems vs. soil-based systems for cultivating edible plants on buildings in relation to the contribution towards sustainable citieseng
dc.typeAufsatz
dcterms.abstractFood production and consumption for cities has become a global concern due to increasing numbers of people living in urban areas, threatening food security. There is the contention that people living in cities have become disconnected with food production, leading to reduced nutrition in diets and increased food waste. Integrating food production into cities (urban agriculture) can help alleviate some of these issues. Lack of space at ground level in high-density urban areas has accelerated the idea of using spare building surfaces for food production. There are various growing methods being used for food production on buildings, which can be split into two main types, soil-less systems and soil-based systems. This paper is a holistic assessment (underpinned by the triple bottom line of sustainable development) of these two types of systems for food production on buildings, looking at the benefits and limitation of each type in this context. The results illustrate that soil-less systems are more productive per square metre, which increases the amount of locally grown, fresh produce available in urban areas. The results also show that soil-based systems for cultivation on buildings are more environmentally and socially beneficial overall for urban areas than soil-less systems.eng
dcterms.accessRightsopen access
dcterms.bibliographicCitationIn: Future of Food: Journal on Food, Agriculture and Society. Witzenhausen : University of Kassel, Department of Organic Food Quality and Food Culture. - Vol. 4, No. 2 (2016), S. 24 - 39
dcterms.creatorSamangooei, Mina
dcterms.creatorSassi, Paola
dcterms.creatorLack, Andrew


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