Vital Hoo

This project is highly researched and logically structured. The programs chosen are specific which are categorized into different sections. The top is the "Vertical Farming" which has, aeroponics, hydroponics and aquaponics; these programs seeks for a solution for farming vertically to produce more but in a smaller space. The vegetables will then be sent to the floors below which are, fish farming, insect farming, 3D meat printing, groceries and food stores below. In return, the faeces from the fishes, insects and food wastes will be recycled back into the system for fertilizing the vertical farming plants. This is seen to be a more sustainable way and to produce more with less resources.

In this section, it clearly shows the programs and activities each floor consists. The orientation and order is logical and structured so everything is in an order. Each floors will support and sustain each other in some way.

This image shows the rooftop vertical farm which requires natural lighting. The height is stacked up to 9 meters tall, and an area of 7200 meters squared which can produce 4,8000 kilograms of produce per month. This section will also allow people or students to visit and educate them about vertical farming.

This image depicts the solar energy collected from roof will be then used largely in generating artificial light for this level. As the biggest issue that is well known for vertical farming is the consumption of electricity. The colours of the light will have effects on the texture and flavour for the food, so pink, blue, white and red are the colours that are generally used to create crispy textures and vegetables that are rich in flavour.

A really important farming technique is using the excrements of fish to produce useful fertilizers for the plants to transform into nutrients. Plants that absorbs the ammonia in the fish's faeces will broken down into Nitrate which is full of required nutrients for them to grow and foster more efficiently.

All the produces will be sent down to the stores and nearby restaurants. Encouraging people to eat and try food that are produced in a more unconventional way for the sustainability and upcoming food crisis. This encourages people to try more different food, and get feedbacks to see what people may think about it.