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British vertical farming business Jones Food Company (JFC) has opened its second vertical farm, JFC2, in Gloucestershire, UK. The company opened JFC1 in Lincolnshire, UK, in 2018 and a dedicated vertical farming innovation centre in Bristol in 2022.
JFC2 uses renewably sourced energy to grow crops including basil, coriander, flat-leaf parsley, dill, green lettuce, red lettuce, baby leaf pak choi, beetroot leaves, Japanese spinach and baby leaf cress.
James Lloyd-Jones, founder and CEO of JFC, said: “This farm represents a coming-of-age for agricultural technology in the UK; we have now cracked the code for accessible, sustainable, premium food being grown all-year-round...Technology and sustainability, when married at this kind of scale, revolutionise food production, combat climate change, ensure food security, address labour issues and maximise efficiency.”
According to Lloyd-Jones, JFC2 uses the UK's technological and agricultural expertise and commitment to innovation in the production of high-quality, cost-effective food on a large scale.
Glyn Stephens, head of growing for JFC, added: “A lot of vertical farmers have focused on lights, but temperature and humidity control are where the real energy guzzle has traditionally been. This is why it's been a core focus for us opening this new site, its small changes and learnings from JFC1 that mean this system now accounts for a much smaller proportion of our energy usage.”
JFC2’s output now includes supplying own-label herbs, the company’s ‘Homegrown’ range of mixed salad bags and its range of sauces and salad bags.
