Experts at the Center of Excellence in Marine Biology, University of Karachi, have successfully tested organic vertical indoor farming in a lab setting. They cultivated leafy green vegetable, crabs, different fish species, and even grew 1.5 kg mushroom using sustainable farming method.
According to Dr. Shehnaz Rasheed, Assistant Professor at the center, climate change is causing frequent floods, rising sea levels, and other natural disaster. These events severely affecting food sources and increasing the risk of food shortages.
Dr. Rasheed emphasized that organic vertical indoor farming is now a necessity. It allows the production of protein-rich food in limited spaces, making it ideal for urban and climate-affected areas. In an interview with Independent Urdu, she said, “People can relocate during natural disaster, but crops cannot. This leads to major food insecurity after such events.”
To address this, her team created models in the lab where crops, mushrooms, vegetables, crabs, and aquatic animals are all farmed together using vertical structures. This method focuses on maximum food production in minimum space.
Dr. Rasheed explained that in one room, water-filled containers are stacked in vertical racks to raise crabs and fish. Above them, trays grow herbs like coriander, mint, and celery. Mushrooms are also cultivated as a key protein source.
The lab also successfully grew a 1.5 kg mushroom using a specialized technique.
“This mushroom is ideal for making omelets, fritters, and burgers,” said Dr. Rasheed. “It’s a white meat alternative, rich in protein, easily digestible, and has no side effects.”
