ABSTRACT This study investigates the impact of production systems, including: (1) open production system (OP) and (2) vertical farm (VF) on lettuce quality. The study aligns with SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). Germination experiments were carried out inside a climate‐controlled farm for 4 weeks with two varieties of lettuces: Ruby Sky Lettuce (LR) and Patrona Lettuce (LO). Then, seedlings were planted in two experimental settings: an open production system (OP) with a dripping irrigation system and a vertical farm treatment (VF) with an aero hydroponic irrigation system arrangement with a 200 L nutrient tank. A comparison test was carried out between Patrona Lettuce (LO) and Ruby Sky Lettuce (LR), which were harvested in two different production systems. The two lettuce varieties, Ruby Lettuce (RL) and Patrona Lettuce (PL), were sampled for microbiological analysis and counts using the following quality indicators: aerobic mesophilic microorganisms, coliforms, fungi, and yeast to compare the production systems. Microbial analysis revealed significantly lower counts of aerobic mesophilic microorganisms, coliforms, and fungi in vertical lettuce. For Ruby Sky, outdoor production resulted in 29‐, 32‐, and 37‐times higher counts, respectively. Patrona exhibited similar trends. These findings suggest that vertical farming enhances food safety by minimizing microbial contamination. VF can empower small‐scale farmers, improve agricultural productivity, and enhance food security, particularly in regions facing limited land and water resources, thus reaching towards SDG 2 and SDG 12.
Peralta‐Contreras et al. (Tue,) studied this question.