A technically advanced indoor farm in Gloucestershire, England, can grow salad three times faster, thanks to its controlled, consistent climate. "It's turned farming into a high-tech factory," said head grower Glyn Stephens. Fifteen rows of trays with basil, lettuce and salad leaves are stacked one above the other, providing 14,500 square meters of growing space. With air at 27 degrees and 75% humidity, basil grows from seed to harvest in 18 days - "about three times faster than outdoors" in Spain or Morocco at this time of year. With the vertical farm's power sourced from renewable electricity, James Lloyd-Jones, chief executive of Jones Food Company, believes his company has "cracked the code" for growing sustainable food year round.

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