Who Knew Your Veggies Could Be Underground?
Picture this: you’re inside a World War II bunker, the London Tube rattling overhead, and the air is scented with fresh coriander. A bank of pink LED lights bathes a bunch of kale and rocket, giving this clandestine space the feel of a future‑proof farm. That’s the scene at Zero Carbon Farms, tucked 30 metres beneath the street in Clapham, south London.
Why is this happening underground?
London’s streets are packed and there’s hardly any space left for the typical kind of farmland. But a mile‑long tunnel system lies beneath, and tech‑savvy growers have turned it into an urban greenhouse.
Growing 30 Metres Below the City
- Seven years after their first harvest, they’re set to double their growing zones.
- Demand is soaring—big chains like Marks & Spencer and packets of local restaurants latch onto their peashoots, rocket, and watercress.
- Deliveries arrive in the city within two hours, bypassing long, emissions‑heavy supply chains.
Tommaso Vermeir, the farm’s lead grower, sums it up: “The future is very, very bright, and I think the real game‑changer is the right tech application.”
The Vertical Farming Boom
Also known as stacked‑level horticulture—think a layered salad of crops—vertical farming is getting serious investment from around the globe. With billions poured into the sector, it’s touted as a key to food security: we’re squeezing more produce into tighter spaces, while the planet faces climate change and geopolitical hurdles.
But here’s the kicker: artificial light can shred energy budgets, and high operational costs have been a stumbling block for many farms worldwide.
Olivia O’Brien, Zero Carbon’s business development director, points out the challenge with a grin: “What makes this industry so exciting—and tricky—is that no one’s quite solved it yet.”
So, What’s Next?
By 2025, Zero Carbon plans to add another layer of terrace‑style cultivation. If the trend holds, we’ll soon be grabbing fresh greens from the depths of the city, all while slashing CO₂ footprints.
That’s the scoop—chic, efficient, and maybe a touch cheeky. The underground farms are proving that the future of food can literally be dug up right beneath our feet.
Inbuilt insulation
<img alt="" data-caption="An underground farm located in a disused World War Two bunker, that grows herbs and micro-greens using hydroponic technology and LED lighting powered by renewable energy, is pictured in London, on Nov 24.
PHOTO: Reuters” data-entity-type=”file” data-entity-uuid=”0d3b558d-a473-4585-82d3-673dadf38426″ src=”/sites/default/files/inline-images/20222911_london_underground_farm_reuters.jpeg”/>
Beneath the Surface: Zero Carbon Farms’ Underground Wonder
Cool as a cucumber – literally
Imagine a farm that’s literally buried underground. That’s exactly what Zero Carbon Farms has built: a subterranean greenhouse that keeps the chill out before it can bother the plants. By staying below the earth’s surface, the farm gets natural insulation, so you don’t need to crack open the windows and shout, “I’m cold!” every time the temperature drops.
Energy that feels like a secret handshake
Instead of drawing power from the grid, the farm partners with Octopus Energy’s business unit – a deal that gives them a better rate than most of us get when we just plug in. Think of it as getting a special club membership that pays less for greener energy.
Sustainability that shocks the industry
- Water usage: 70–90 % less than conventional fields.
- Fertilizer usage: 95 % less, meaning fewer chemicals and a gentler environment.
- Year‑round production: No more waiting for seasons – the greens grow faster all year.
Why this vertical farm stands out
Zero Carbon Farms claims it has a leg up over the dozens of other vertical farms popping up in Britain. Their sustainable credentials and years of experience are meant to translate into higher yields – making this new underground space a powerhouse of production.
Life on the floor, no soil, lots of fun
Seeds pluck from the carpeted cutting bed, and while there’s no soil, workers still rock their trusty Wellington boots – a classic touch that reminds us they’re doing real ground‑cover work, just in a cooler, less muddy place.
Meet Riley Anderson – the city farm‑goer
At just 27, Riley is one of 35 employees who slice leaves off stems with a gigantic knife. He called this job “not a typical London office gig.” He said, “I didn’t want to work in an office. I wanted to do something different and this certainly ticks the boxes.”
So, next time you’re scrolling through LinkedIn and see “farm manager in the city,” just remember there’s a serious underground operation making fresh food, saving the planet, and proving you can work in the great outdoors… even if it’s a little underground.
