Now the smart farming technology of the future is making a real entry into the Swedish households via TV. The chefs participating in the popular TV4 program Master Chef Sweden spice up their dishes by harvesting vegetables directly from the hydroponic herb-wall, installed in the studio. The system is supplied by foodtech company Swegreen.
Master Chef Sweden is one of Sweden’s most popular television programs with viewership figures of around 1.3 million per episode. The program runs on TV4, and celebrates its 10thanniversary this year. To spice up the decade anniversary season, the production company Meter Television together with TV4 decided to let the competing chefs harvest vegetables on-site while broadcasting.
Hydroponic growing technology builds up on crops growing in vertical planting systems without use of soil, where nutrients are added and solute into the irrigation water. The technology allows for cutting down up to 99% of the water consumption figures compared to traditional farming. Swegreen has installed two hydroponic green walls in the studio of Master Chef Sweden, one with leafy greens and diverse salads and one with different herbs and spices.
Swegreen runs one of Europe’s largest fully circular and smart urban farming facilities, at Kungsholmen in central Stockholm on floor -3 of the iconic Newspaper Tower, DN.
– The new hydroponic and vertical farming technology enables cultivation of greens and herbs in the urban environment, and creates great settings for sustainable and local food production. At our facility, we can recycle both water and nutrients as well as energy by help of our advanced technology; and of course we distribute our products locally to avoid unnecessary transportation, says Swegreen’s CEO, Andreas Dahlin.
– To begin with, we are proud over the collaboration with Master Chef Sweden and for allowing the TV audience to see and get to know about the herb-wall in one of the country’s most popular TV programs. In addition, we hope to raise consumer awareness over the sustainability issues in our mainstream food chains and that food could be produced close to where it is consumed, says Andreas Dahlin.