The demand for organically grown food has increased over the past few decades, with environmentally savvy consumers concerned about how the food they eat affects both their health and the planet. However, organic farming  usually produces a lower yield when compared to ‘conventional’ methods, and rely on the same CO2 emitting machinery.

Professor Sean Clark of Berea College, Kentucky, examined the carbon footprint of organic strawberries grown in high tunnels, otherwise known as polytunnels, and how they compare to traditional farming methods or to controlled 'vertical' farms.

Read more about the research: https://doi.org/10.3390/su14031778