Sweden embraces supermarket-grown food: A sustainable innovation
Swedish company SweGreen has successfully introduced innovative technology to cultivate fresh produce for sale in supermarkets. But how does artificial intelligence play a role in this achievement?
Eating locally grown produce offers numerous benefits, such as ensuring that food reaches our kitchens at its peak freshness while significantly reducing the carbon footprint associated with long-distance transportation. Swedish company SweGreen has introduced a solution that not only promotes local farming but also addresses pressing global challenges like water shortages, limited agricultural land, and reliance on geopolitical factors.
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SweGreen has developed hydroponic farms inside supermarkets
Hydroponics is a method of growing plants in water using rockwool plugs, eliminating the need for soil. These in-store farms are already operational in Sweden and Germany, allowing customers to witness crops growing and being harvested directly by supermarket staff before they hit the shelves.
Currently, SweGreen can grow up to 100 different species of crops, including lettuce, dill, mint, and parsley. Speaking with Euronews, the companyâs chief innovation officer, Sepehr Mousavi, revealed that they are further advancing the technology. "We are adding to our portfolio microgreens, testing fruit-bearing plants, and we are looking at strawberries," he said.
Crops planned by artificial intelligence
An intriguing aspect of SweGreen's technology is its integration of artificial intelligence. The company utilises algorithms to synchronise plant growth with seasonality and consumer demand. Sepehr Mousavi explained, "We have an AI tool that gives the recipe of growth to our growers so that the people who work in the supermarket get a to-do list that secures them with exactly those products needed on that day."
SweGreenâs technology isnât limited to supermarkets. The company also provides smaller farms that appeal to restaurants, hotels, and universities. One notable adopter is Fotografiska Stockholm, a museum of photography, contemporary art, and culture, which has integrated this solution into its fine dining restaurant to enhance its menu's seasonality and organic nature.
Mousavi commented, "Together with these guys and their star chefs, we looked into what kind of plants they could have for garnishing, for topping up, for nutrition, for kick-off taste, for cocktails, for topping things up."
Source: euronews.com
