Nature’s Miracle Holding announced it will purchase five electric vehicle trucks from ZO Motors North America to launch its mobile vertical farm project. The company plans to complete this purchase, financed through California’s electric vehicle rebate program, by Q2 2025. Nature’s Miracle will convert these EV trucks into mobile vertical farms for growing microgreens and herbs. It expects to receive up to 100 trucks by the end of 2025.

Bringing nature into a classroom is one of the missions for an organization called New York Sun Works.

CBS News New York's Erica Lunsford visited a school in the Bronx and shows us how students are learning in a unique way.

The U.S. Olympic and Paralympic Committee (USOPC) training center in Colorado Springs has significantly upgraded its food and nutrition program through a partnership with Babylon Micro-Farms. What began as a single installation has rapidly expanded to three units, providing athletes with a consistent supply of fresh, hyper-local produce.

This collaboration allows the training center to grow nutrient-dense greens and microgreens on-site, taking the guesswork out of traditional farming. Executive Chef Nick Lachman highlights the immediate impact, with produce going "from the farm" directly to the salad bar, enhancing the visual appeal and flavor of dishes. Red sorrel and microgreens for smoothies, particularly raspberry basil, have been singled out as athlete favorites.

With sleeves rolled up and gloves on, young students at Redford Union Schools are growing leafy greens that show up later in the lunchroom as kids learn science, responsibility and even some healthy habits along the way.

Thanks to a new hydroponics program launched this year at both Hilbert and Beech elementary, the district's elementary STEAM classes are growing lettuce without soil – just water, light, curiosity and lots of smiles.

The project began in January with sixth graders planting the first crop of romaine lettuce. Since then, students in first through sixth grade have gotten involved in everything from monitoring the hydroponic system to harvesting.

The Narra District Jail (NDJ) has launched the “Gulayan ng Pag-Asa” Livelihood Program, a hydroponics-based farming initiative aimed at providing persons deprived of liberty (PDLs) with skills in sustainable agriculture.

HOPE BEHIND BARS. A Bureau of Jail Management and Penology (BJMP) officer teaches a person deprived of liberty (PDL) how to do hydroponics-based farming in Palawan in this undated photo. Narra District Jail acting warden, Senior Jail Officer 2 Marlon Lolong, on Thursday (May 1, 2025) emphasized the program's potential to aid in the rehabilitation of inmates. (Photo courtesy of JO3 Joefrie Anglo, IO-BJMP Mimaropa)

It began with financial support and training in hydroponic farming techniques, enabling inmates to cultivate lettuce seedlings within the facility.

The high school biology curriculum has changed significantly from what Charles Cooper said he was taught roughly 15 years ago. 

“It was pretty much plants, matter and fossils,” Cooper, who is on the verge of finishing the Mastery Charter School’s teaching residency program, told TAPinto Camden. “We never even expanded or talked about growing, farming, or anything of that sort.“

Cooper said a new classroom within Mastery High School of Camden that includes a hydroponics lab, propagation racks for breeding specimens and vertical hydroponic farms for growing plants in sand, gravel, or liquid will be his workspace in the 2025-26 school year and will expand on the ‘that sort.’

What’s happening inside a lab at the University of Wisconsin-Platteville offers a resilient alternative to food supply issues, while educating students at the same time. The hydroponics lab, located in Glenview Commons, is a shining example of how new measures can be implemented to meet the need for sustainable, local food production. The student-run facility which opened in 2019, serves as a living classroom where they can explore innovative farming methods and contribute to the future of agriculture.

Students at a Bronx middle school in Claremont Village are learning about sustainability, gardening and science through a new classroom lab that uses a hydroponic, or water based, system to grow their own healthy produce.

Students, teachers, administrators and elected officials celebrated the new, state-of-the-art lab at Knowledge and Power Preparatory Academy (KAPPA) middle school with a ribbon cutting ceremony and a tour of the lettuce, herbs, tomatoes and cucumbers the students have already started growing.

Teens for Food Justice (TFFJ), a nonprofit working to combat food insecurity through youth-led urban farming, celebrated the launch of a new hydroponic farm at M.S. 053 in Far Rockaway on April 24, expanding its Far Rockaway Farm Hub and giving hundreds of students hands-on experience in sustainable agriculture and STEM education.

The 1,040-square-foot indoor farm is designed to produce more than 5,600 pounds of pesticide-free produce each year. More than 500 students will benefit from the fresh food grown on-site, with over 100 students annually participating directly in hands-on learning about sustainable agriculture, food justice, and science, technology, engineering and mathematics (STEM) fields.

A Kent farm shop has turned to technology to sell local produce out of hours.

The Old Tractor Shed Farm Shop in Brookland has installed three vending machines which continue to offer a range of products when the main business is closed.

Visitors can pay for milk, pickles, meats, fruit juices and fresh vegetables sourced from suppliers on The Romney Marsh by tapping their bank cards and smart phones.

Co-owner Deborah Ovenden said: "This enables us to extend our hours to offer local produce to a wide range of people such as dog walkers and cyclists early in the morning when the shop is not open.

"There's not many shops in the area so it's also useful for people in the evening coming home from work."

Nature’s Miracle Holding Inc. (OTCQB:NMHI) (“Nature’s Miracle” or the “Company”), a leader in vertical farming technology, announced that the Company has entered into an agreement to purchase five EV trucks with ZO Motors North America, LLC (“ZO Motors”). This purchase is expected to be fulfilled by the 2nd quarter of 2025 and will be financed by the State of California electric vehicle rebate program.

Nature’s Miracle will modify these EVs into Mobile Vertical Farming truck where micro green and herbs can be grown inside the trucks. The EV-based Mobil Vertical Farm may also qualify for USDA subsidy and financing as well. Nature’s Miracle is expected to receive up to 100 of these EVs by the end of 2025.

Fresh research from The University of Queensland (UQ) could help apartment dwellers enjoy a backyard garden in their own flat and a year-round harvest of fruit and vegetables.

UQ School of Architecture, Design and Planning PhD student Thi Thanh Nhan An is bridging the gap between architecture and agriculture with prototype garden systems that integrate urban farming and apartment design.

Her prototype gardens are a greenhouse, a semi-greenhouse and a vertically integrated indoor farm designed to fit inside a city apartment or on a balcony.

Crucially, An’s project is already bearing fruit.

“I cannot forget the moment when I opened the door and smelt the basil and saw the colour of the purple radish or the green lettuce under the light,” said An, describing an early foray into her prototype greenhouse.

“Hopefully everyone in the city can have their own farming space in their living space in the future.”

Modoc High School AG students have officially completed their first harvest using a hydroponic tower installed in Mrs. Bickford’s (DeMoss) classroom. The tower was funded through a “Grants for Growing” project she applied for last fall.

“Luckily, they were awarded the grant to purchase the tower and supplies so that they could expose students to hydroponic systems and grow their own food beyond the Ag Dept. Greenhouse.”

At the start of the spring semester, horticulture students planted green leaf and romaine lettuce seeds into rockwool flats. “Being this was the first attempt with the tower, they only planted one tray of seeds so that they could understand how the tower and process fully works.” In photos, Josh Minto is seen watering the seeds, and Eliza Peña reads the seed packages to understand their growing requirements.

The students harvested nearly 50 pounds of fresh lettuce, grown inside the school using the Flex Farm hydroponic system from Fork Farms.  Winona Area Public Schools says this is the first set-up of its kind in the state and allows Winona students to grow close to 200 pounds of fresh lettuce each month for the school's salad bar in the cafeteria.

Hydroponics is a method of growing plants in nutrient-rich water instead of soil and Winona Area Public Schools says it provides numerous benefits for student engagement, critical thinking, and problem-solving skills by combining hands-on experimentation in real-world farming scenarios.  FFA Officer & Farm Manager, Miriam Jackson, and school's nutrition staff have been maintaining these Flex Farms learning valuable lifelong skills as they test pH levels, manage nutrient levels, and examine crop cycle management.

The 6,762-passenger MSC World EuropaⓇ currently docked in Doha, Qatar is introducing a new restaurant concept, branded the Chef’s Garden Kitchen,  which is a Babylon Micro-FarmsⓇ powered hydroponic garden at sea with herbs, greens and garnishes grown onboard. 

Michelin-starred chef, TV personality and author Niklas Ekstedt has collaborated with MSC Cruises to design the menu for the specialty restaurant Chef’s Garden Kitchen, focussing on the natural ingredients and a farm-to-ocean ethos. Born in Sweden, the son of a produce seller, Niklas Ekstedt began his strong connection with nature and the Earth’s flavours at a young age. This new restaurant will feature the first-at-sea hydroponic micro-farm in the world and guests will be treated to a uniquely immersive experience with the master chef preparing Ekstedt’s extraordinary creations in an open kitchen against a backdrop of panoramic sea views.

The Leela Ambience Gurugram Hotel and Residences has launched The Green House, a hydroponic glass house developed to support its sustainability objectives and strengthen its farm-to-table practices. Located within the hotel premises, this initiative brings hydroponic farming into the core of the property’s food sourcing strategy.

Hydroponics is a method of growing plants without soil, using a water-based nutrient solution to deliver essential minerals directly to the plant roots. With this setup, the hotel is now producing fresh vegetables and herbs on-site, including lettuces, tomatoes, and aromatic herbs, which are used in its kitchen.

This initiative is designed to reduce the environmental impact of food sourcing while providing guests with direct visibility into the origins of their meals. Produce grown in The Green House is used in the preparation of various dishes, reinforcing the hotel's focus on traceability and freshness in its culinary offerings

Addressing seafarers’ long-standing need for fresh vegetables as they undertake long voyages across oceans, shipping companies have for the first time installed technology-driven vegetable growing units on board merchant ships. The move has ushered in a quiet revolution in the maritime world, transforming both the meals and morale of the crew.

“It’s been a game changer for us at sea. The units ensure a continuous supply of fresh greens, requiring minimal maintenance from the crew while significantly enhancing onboard nutrition. For vegetarians, especially, this is a breakthrough — fresh salads and herbs have always been a luxury on long voyages, as I have witnessed first-hand over the last 30 years of my career at sea,” said Captain Rajesh K Verma, Master of the Synergy Marine group-managed Aframax tanker ‘Effie Maersk’. Four of Synergy’s merchant ships – 90 per cent of its 28,000-plus seafarers are Indian – had these hydroponics units installed last year.

SBU Eats has introduced a new micro-farm at East Side Dining. The “Cultivated Cabinet” brings a fresh and sustainable approach to dining at Stony Brook University.

This innovative initiative provides students with hyper-local produce grown just steps away from where it’s served. By integrating fresh greens and herbs into daily menus, the micro-farm enhances the dining experience while promoting environmental responsibility and food transparency.