An Integrated Vertical Farming Approach for Sustainable Microgreens Production Coupled with Vermicomposting

Abstract

Urban agriculture requires innovative, data-driven production systems that ensure high nutritional output while optimizing resource use and minimizing organic waste generation. Microgreens are recognized as nutrient-dense functional foods with short growth cycles, while vermicomposting offers an effective strategy for organic waste recycling and nutrient recovery. The present study aimed to design, fabricate, and evaluate an integrated vertical farming system that combines microgreens cultivation with vermicomposting in a single compact unit to enhance sustainability and resource-use efficiency. Microgreens of green gram (Vigna radiata), fenugreek (Trigonella foenum-graecum), and finger millet (Eleusine coracana) were cultivated using a soilless tissue-based medium in the upper tiers, while vermicomposting of Cynodon dactylon was carried out in lower trays using Eisenia fetida. A gravity-driven irrigation mechanism enabled the reuse of excess irrigation water from microgreens cultivation to maintain optimal moisture levels in the vermicomposting unit. Results indicated rapid and uniform germination within 2–3 days and harvest readiness within 7–10 days for microgreens, while stable and mature vermicompost was produced within 30–40 days. Compared to isolated systems, the integrated unit demonstrated improved space utilization, approximately 30–40% reduction in water consumption, dual outputs, and enhanced circular nutrient recycling. The study highlights the potential of integrated vertical microgreens–vermicomposting systems as a scalable, low-cost, and environmentally sustainable model for urban food production and organic waste management, with relevance to sustainable agriculture and circular economy frameworks.