Sector News

AI-driven vertical farming project secures $1m in funding

November 22, 2020
Food & Drink

Swegreen has secured funding from Vinnova for a project aimed at further developing its platform for artificial intelligence (AI)-driven vertical farming.

The Swedish agricultural technology firm has teamed up with RISE Research Institutes of Sweden and Mälardales University for the SEK 9.1 million ($1 million approx.) AIFood project.

AIFood has received funding under Vinnova’s ‘AI in the service of the climate’ initiative, launched to support projects focused on using AI to minimise different industries’ negative climate impacts.

The two-year project aims to enhance local and sustainable food production systems in urban environments using digital technologies.

In particular, AIFood aims to provide proof of concept for autonomous vertical farming facilities. It will also focus on developing an AI-based platform for precision farming and the integration of vertical farms into ‘host’ buildings, as well as for autonomous interaction between the production facilities and after-harvest actors.

“A data-driven approach on vertical farming has been Swegreens’ main focus from day one, and sustainability is embedded in our DNA as a green-tech company,” said Andreas Dahlin, CEO of Swegreen.

“Hand in hand with our technological development, our concrete collaboration with the leading research and academic institutions of Sweden gives us the upper hand to lead this industry’s development as an spearhead enterprise – and our partnership with RISE and Mälardalen University keeps our position on the edge of the development, globally speaking.”

Dr. Baran Cürüklü of Mälardalen University, AIFood’s project lead, added: “AI can go beyond narrow and specific contributions. In this project, our aim is to demonstrate that complex and intricate systems can be orchestrated by AI, and contribute to rapid transition to a more sustainable agriculture, and even innovative services connecting the whole chain from producer to citizens.”

By Antonia Garrett Peel

Source: foodbev.com

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