New FAO Factsheet Explores Food Safety in Modern Indoor Farming

Modern indoor farming is gaining attention as a promising approach to food production. In a strongly urbanized world, its attractiveness relies on the possibility to grow crops in a reduced space and in an energy and resource-efficient manner, bringing benefits such as economic efficiency, sustainable food production and enhanced food security, said the Food and Agriculture Organization of the United Nations (FAO).

Despite the perception that food grown indoors is automatically safer than conventionally farmed produce, indoor farming is not immune from food safety risks. In reality, it potentially presents similar food safety hazards to those found in conventional outdoor farming, said FAO. In fact, even in a controlled environment, various sources of microbial contamination exist, and they should not be understated.

Released in September as a corollary of a previous FAO report, the factsheet "Indoor farming, safer food or new risks?" unpacks what indoor farming entails, what benefits it brings and what risks need to be managed.

Designed to serve multiple stakeholders by providing both general principles and tailored action points, the factsheet presents evidence-based content that is aligned with Codex Alimentarius General Principles of Food Hygiene and Guidelines for the Safe Use and Reuse of Water in Food Production and Processing, said FAO. It may serve as a primer for policymakers, trainers and investors who wish to take the first steps towards understanding the food safety risks and solutions that matter in urban farming for agrifood systems transformation.

Download the factsheet here: https://openknowledge.fao.org/handle/20.500.14283/cd6883en.