In Newark, New Jersey, a large and deceptively nondescript building is redefining the Garden State, producing millions of pounds of food per year just outside of Manhattan. This 70,000 square foot facility has the equivalent yield of over 5 million square feet of traditional farmland. Inside, a year-round, closed-loop aeroponics system employs no pesticides and requires 95% less water than field farming. This branch of AeroFarms is not alone — it’s part of a food production revolution with projects ranging from at-home and in-store micro-farms to massive facilities set up in old factories and warehouses around the world.

Technically, vertical farming can be done outside, too, by stacking planters in natural sunlight, but indoor vertical farms offer a range of advantages. Inside, there are no seasons and specialized LED lights make it possible to grow plants continuously and cycle through various crops more easily. The controlled environment and standardization of these systems also makes automation easier. In Japan, approaches have gone predictably high-tech, with endeavors like the Vegetable Factory, which is operated entirely by robots.

Spatial containment makes recycling more efficient, mitigates spoilage and reduces the risk of diseases and pests spreading beyond a specific facility. Transportation costs and energy requirements are also reduced for farms that move into old factories and warehouses right in and around cities, putting them closer to consumers. Aeroponics in general also require less material input — mainly mist and air with minimal water and soil — leading to a lighter footprint.

What started in large and independent facilities has begun to spread into mainstream grocery stores and supermarkets, too. A few years back, Target started testing direct retail micro-farms, beginning with leafy greens before moving to tomatoes, peppers and more. Since these kinds of retail spaces are climate-controlled already for the sake of both shoppers and products, less added energy is required to maintain ideal conditions.

In Berlin, a company called INFARM recently partnered with local shops to provide similar in-store services, cutting down on farm-to-table distance right in the heart of a major European metropolis. Meanwhile, in Tokyo, vertical creepers, rice paddies and broccoli fields were integrated into the design of an otherwise Modern-looking office building, brightening up the place while also providing food for the employee cafeteria.

Taking vertical integration a step further, projects like the ReGen Villages aim to incorporate stacked farms directly into residential communities. It may sound impractical or even Utopian, but at its root the idea is relatively traditional: backyard gardens and community gardening are nothing new. Coupled with walkability and density, these kinds of green-centric towns have a lot in common with New Urbanist ideas that go back decades.

Still, it is generally wise to maintain a healthy skepticism when it comes to fresh green architectural trends and technologies and eye-catching renderings. Skyscrapers covered in greenery (or treescrapers), for instance, have proven to be popular but also problematic in practice (catchy conceptual earthscrapers, groundscrapers and sidescrapers, too, for that matter). Sometimes, more practical organic solutions are hiding in plain sight. Take wood, for instance, a historically popular green building material now finding new forms and reaching new heights in tall buildings around the world. Newer is not always better.

Some extreme vertical farming ideas may indeed prove to be far-fetched and unsustainable, but market movements suggest there is a future in these kinds of facilities and approaches. Investors are putting their money where people’s mouths are, buying up disused urban real estate and developing new indoor farming technologies. Already, vertical farming is a $2,000,000,000 industry and experts project it will grow as much as 30% per year over the next decade.

Vertical farms are of course not a complete solution to ongoing threats like climate change and mounting global food crises, but they do show promise — these endeavors are slowly breaking down urban and rural barriers, reconnecting cities with the food sources that sustain them and shortening that critical distance from farm to table.

Anyone who has dreamed of retiring from the rat race to run a grand estate hotel, rural farmhouse bed and breakfast, quaint inn or remote monastery spa could see their wish come true in this unprecedented giveaway from the Italian government.

As part of its Strategic Tourist Plan, Italy is offering up 103 historic sites to those with the will and means to renovate them back into use for tourism purposes. And this is just the initial offering: 200 more are slated to be given away over the coming years.

The State Property Agency and Ministry of Cultural Heritage are leading the project, aiming to draw visitors to beautiful areas with currently disused architecture. In some cases, a lot of work is needed, but that’s the nature of centuries-old structures.

State employee Roberto Reggi says “The project will promote and support the development of the slow tourism sector. The goal is for private and public buildings which are no longer used to be transformed into facilities for pilgrims, hikers, tourists, and cyclists.”

The country has previously auctioned off historic properties, including dozens of lighthouses, with similar goals in mind, but this time they are making it all free, banking on the long-term prospects of the renovations to raise funds for local businesses and the national economy (via Inhabitat).

At the convergence of the localvore and vertical farming movements, Target’s new in-store micro-farms are positioned to offer the freshest possible produce to consumers. On offer: leafy greens and herbs initially but eventually also potatoes, beets, zucchini, tomatoes peppers and more.

In collaboration with the MIT Media Lab and IDEO, the company’s Food + Future CoLab will be testing their indoor production technology in stores around the country starting next spring. Target aims to leverage its scale to optimize their approach over time while also using their strategy to attract conscientious consumers.

Among other advantages, local and in-store aquaponic setups require less water and no pesticides as compared to outdoor alternatives. Also, since stores are already temperature-controlled for food storage and customer consideration, heating and cooling are effectively taken care of without additional energy expenditures.

Neither vertical farming nor close-to-source produce are new. Huge vertical farms have enjoyed success from Japan to New Jersey and rooftop farms often provide food for local communities or restaurants and hotels below. Still, like a similar project in Germany, this takes the idea to the next level, offering fresh organic crops alongside conventional ones right in a retail grocery shopping outlet. As populations continue to urbanize, demand for city-grown food (without the transportation costs and with appeal to local-oriented eaters) will only continue to grow.

AeroFarms is on track to produce 2 million pounds of food per year in its 70,000-square-foot facility in Newark, under construction less than an hour outside of Manhattan. Their efficient operation, based on previous experience at similar but smaller facilities, can accomplish this astonishing output “while using 95% less water than field farmed-food and with yields 75 times higher per square foot annually.”

This new facility is comparable in efficiency to what is currently the world’s largest vertical farm in Japan, but nearly three times the size. Staggering its crops is part of the success behind AeroFarm’s strategy at their new and existing locations – at a given facility they are able to switch between 22 crops per year. Their all-season growth works with specialized LED lights and climate controls all without the need for sunlight or soil.

“We use aeroponics to mist the roots of our greens with nutrients, water, and oxygen.,” explains AeroFarms. “Our aeroponic system is a closed loop system, using 95% less water than field farming, 40% less than hydroponics, and zero pesticides.”

Smart pest management and highly-detailed data feedback loops help keep the system operating at peak efficiency and provide opportunities for iterative improvement. Proximity to the Big Apple makes for lower transportation costs and a large urban market eager for fresh local produce.

After breaking ground last year, the new facility is nearing completion, becoming operational in stages along the way. “Our passion is great tasting food and sharing our harvest with the world. In Newark, New Jersey, we are growing and selling into the New York Metro area.”

Of the larger operations, AeroFarms elaborates: “There has been tremendous demand for our locally grown, delicious, produce, and we have farms in development in multiple US states and on four continents. There has never been a greater need for safe, dependable, nutritious food, and we are scaling quickly to transform agriculture around the world.”

First Lady Michelle Obama recently visited the Garden State and toured a nearby school, planting seeds in a rooftop garden and sharing healthy snacks with students involved in a youth program as young AeroFarmers. As at the primary facility, stacked racks allow the farming system at the school to rise vertically and occupy less floor space.

Taking farm-to-table approaches to new heights, a company in Berlin is putting small vertical farms directly inside of grocery stores to provide fresh produce and eliminate transportation costs. Its makers are boast that these are the first indoor farming installations of their kind, placed as they are directly in markets.

INFARM is currently testing live herb gardens in METRO Cash & Carry stores, integrating them into the layout of the shops and making their display part of the shopping experience.

Cutting down on transport costs and associated emissions is good both for the bottom line as well as the environment. These aquaponics systems use less water, energy and space than conventional farms and horizontal greenhouses. And, of course, there is nothing customers like more than the freshest possible ingredients, and these come right off the proverbial (or actual) vine.

The present year-long pilot program involves herbs and salad greens for now, but the same technology can also be deployed to grow other plants including tomatoes, peppers and other fruits and veggies. Next steps may include additional stores and chains but also inserting similar modules into places like restaurants and hotels looking to offer something unique to their clients and guests.

This is not the first green grocery innovation to take root in Berlin, Germany, which is also home to the world’s first packaging-free grocery store. Original Unverpackt is the first in a series of stores using a sustainable model similar to co-ops but at a larger scale and aimed at mass market consumers, adapting the package-free bulk approach to sell all of its unpacked goods directly to consumers.