Friends of the Earth
Tomato+ has been designed with an innovative and revolutionary view on the environment and a more conscious use, which respects our planet.
The FAO report
The Fao, in a report of 2013 “Food Wastage Footprint: Impacts on Natural Resources”, analysing the impact of food losses from an environmental point of view, pointed out that the food which is produced, but not consumed (approximately 1.3 billion tons of food), squanders a volume of water equal to the flow of a river like the Volga; it uses 1.4 billion hectares of land (nearly 30% of the world’s agricultural surface) and is responsible for the production of 3.3 billion tons of greenhouse gases.
The water in the Southern hemisphere.
In developing countries of the world, the water used for irrigation represents 91% of the water con-sumption (compared to 39% in high-income countries), but agricultural production is equal to one third of that of industrialized countries, since half of the irrigation water evaporates due to the high temperatures, or gets lost along the way due to leaks along the water networks that distribute the water.
On a national level, Resolution no. 8 – 00108 of 6 May 2015, adopted by the Agriculture Committee of the Chamber of Deputies, on the findings of EXPO 2015 and aimed at the implementation of an international protocol, states that industrialized agriculture contributes to global warming responsibili-ties, emitting more greenhouse gases than all transportation put together caused by the methane produced by intensive livestock farms, nitrous oxide from fertilised fields and carbon dioxide from the deforestation of the world’s rainforests to clear land to be used for farming or grazing.
Today the awareness of the need to think and invest more in alternative technologies and environ-mentally friendly production systems, limiting water waste and emission of harmful gases has in-creased.
The Tomato+ commitment
Tomato+ fits into this innovative vision: auto-hydroponic production at “cm zero”, which always generates fresh foods, as produced directly on the table of the final consumer, with negligible emis-sions of CO2 and no risk of waste of water resources.
The water used is measured by the drop, in order to have an optimal consumption to create a dif-ferent microclimate on each hydroponic floor, using water resources strictly necessary for the pro-duction of vegetables and the like for an average family; just think that the amount of water needed to produce one kg of hydroponic vegetable is 2 litres, while in a field it is 45 litres.