Vertical farming systems for the seasonally independent production of fresh herbs and salads are gaining in importance. Such systems can help deal with agricultural challenges such as limited availability of arable land and water, rural population decline and urbanization. Systems with high technological advancements are playing an increasingly important role. These include closed, controllable crop production systems such as plant factories or the cultivation of herbs in supermarkets in vertical farming systems. Since production here takes place on several levels, a very high yield per area can be achieved. While these systems are currently used primarily for the production of fresh plant foods, simulations have shown that, especially under changing environmental conditions, further development of the systems could help to supply us with foods such as wheat in the future.

Technological developments allow to adapt to the plants; therefore, more and more plants are grown in these systems. Most common are leafy vegetables and herbs, because they grow well in the nutrient solutions and artificial light. I believe that diversification is only a matter of time. Indoor cultivation could then also facilitate vegetable consumption, which is so important. Fresh indoor vegetables contain a comparably high concentration of phytochemicals as outdoor vegetables - and epidemiological studies suggest that phytochemicals or plant foods can reduce the risk of various non-communicable diseases such as diabetes and cardiovascular disease.

We are interested in secondary plant compounds that are able to reduce the risk of various non-communicable diseases. Estimates put the number of compounds at many thousands. One focus is on carotenoids, which cannot be synthesized by the human body and therefore must be ingested through the diet, with vegetables being the main source. These natural pigments contribute to the characteristic yellow, orange and red colors of fruits and vegetables. Because of their attractive colors, carotenoids are widely used to color food, feed, and cosmetics. Some carotenoids are converted into vitamin A and retinoids. These are essential for vision, the immune system, and cell-to-cell signaling. In addition, carotenoids are lipophilic antioxidants and can neutralize oxidizing species or activate various processes involved in the regulation of redox status. Through our research, we hope to improve our understanding of how these processes occur and their potential impact on maintaining health.

Not only the food culture, but also the appreciation of food impressed and inspired me. For example, I would like to see as much regional, seasonal and fresh food on our plates. In terms of research, I brought the fascination for algae back to Germany with me.

Legislation would have to change in order to label such products "bio". But I am sure that modern production systems will be a complement to "classical" agriculture. In the future, these systems will provide us regionally with fresh food all year round. Depending on the system and what organisms are grown there, these foods will help provide us with macro- and micronutrients. This includes, for example, proteins from insects or algae, but also the already mentioned secondary plant substances as well as vitamins and minerals.

We want to address the challenges associated with healthy, high-quality and sustainable nutrition as part of our research. With the findings, we want to contribute to enabling healthy nutrition within planetary boundaries for as many people as possible.

Interview: Beatrix Boldt