Hydroponics 101: How Urban Farmers Are Growing More Food with Less—Right in the City

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Hydroponics 101: How Urban Farmers Are Growing More Food with Less—Right in the City

Imagine biting into a juicy, vine-ripened tomato in the dead of winter—or plucking fresh basil from a vertical farm nestled in a downtown warehouse. No soil, no seasons, and barely any water. Sounds like sci-fi? It’s not. Hydroponics, the soil-free method of growing plants using nutrient-rich water, is quietly revolutionizing how we produce food—especially in cities where space is tight and demand for local, fresh produce is skyrocketing.

At Texas A&M University-Commerce (TAMUC), researchers are pushing the boundaries of urban agriculture by fine-tuning hydroponic systems to grow everything from crisp lettuce to plump tomatoes—using 90% less water than traditional farming and yielding up to 18x more food per square foot. This isn’t just a futuristic experiment; it’s a scalable solution to food deserts, climate change, and the growing appetite for sustainable, hyper-local food.

But how does hydroponics actually work? Can you set up a system at home? And why are commercial growers—even big-name grocery suppliers—betting big on this tech? Let’s dig in (pun intended).

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Kebun Firdaus

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