In 2014, the founders of Zero Carbon Food raised $1M+ to buy this previously unused underground bunker. Originally built as a shelter against German bombs during World War II, the naturally climate-controlled area was converted to growing hydroponic herbs and salad greens for local grocery stores and restaurants.
The bunkers looks kind of apocalyptic and I believe it points to the need for creativity in how we solve the food-scarcity/climate change issue of the 21st century. Zero Carbon Foods co-founder, Steven Dring, frames this mission well:
We’ve got to utilize the spaces we’ve got. There’s a finite amount of land and we can grow salads and herbs – which start losing flavor and quality as soon as you cut them - in warehouses and rooftops in cities near the people who will eat them. Use the rural land for things like carrots, potatoes and livestock.