Customized Town Grower Kits

Following the success of our town grower kits in various homes in Singapore, we were beginning to garner attention for providing customized solutions for urban agriculture. By designing our systems to meet our customer requirements, we have succeeded in utilizing otherwise unused space for food production purposes. After speaking to Sentosa Golf Club, we decided that we could collaborate to further refine our technologies for organisations to beautify their space as well.

Key Requirements

As the best golf course in Asia, Sentosa Golf Club boasts lucious greenery over a vast expanse of their Serapong and Tanjong course on Sentosa Island. With abundant space available, there were many potential areas for urban farming; however, we decided to challenge ourselves by using spaces which would otherwise be unused or empty. Therefore, these were the requirements:

1) System has to be deployed in unused space

2) System has to operate on existing utilities

3) System must not require any maintenance or human intervention

Installation & Commissioning

With our previous design for another customer, we were able to modify the configuration into a linear system so that it may utilise a small space infront of the agronomy office at the golf course. By having a linear configuration, we were able to create a edible “green wall” to provide much needed shade from the afternoon sun while beautifying the front profile of the office. With a 50cm wide space, we were able to fit the system into that confined space to grow leafy vegetables such as Japanese Kailan, Purple Bak Choy and herbs such as Spearmint and Italian Basil. With our cloud nutrient management system online, the system is capable of self-regulating its nutrient concentration to maintain the optimum concentration at all times.

Harvesting

Within 2 weeks of installation, the first batch of vegetables were ready to be harvested! By having a source of edible vegetables so close to the workers quarters, workers could now easily harvest vegetables to be consumed with their lunch everyday. This has allowed the staff to add vegetable toppings to their meals conveniently.