The Floating Farm in Rotterdam has called off a planned sale, moved its 28 Dutch MRI cows to nearby farms and kept milk and dairy production running, according to owner Peter van Wingerden.
The project had recently been put up for sale after the local environmental department said a newly fitted floor did not comply with regulations. The cows had been removed and were due to be sold, and milk production was set to stop. Instead, the cattle have been moved to several farms around 20km away, the sale is no longer going ahead and a vertical salad-growing enterprise occupies the basement of the floating structure.
A floating concept reshaped
The Floating Farm was conceived by Peter and Minke van Wingerden, who invested €4 million in on-site feeding, milking, slurry handling and dairy production facilities. It opened in May 2019 in the Port of Rotterdam as a futuristic way to produce food sustainably without the traditional requirement for land.
During operations, the farm produced milk and dairy products for local consumers, who could buy them from vending machines at the site. The concept attracted hundreds of thousands of visitors from around the world, drawn by the sight of cows working on a floating platform.
Milk supply continues from nearby farms
Peter van Wingerden confirmed that milk and other dairy production were continuing and that the vertical farm was performing well. He said the cows had been transported to a few different farms near the Floating Farm.
He described the farm as having the lowest emissions possible because of its modern technology and system, but said the rubber floor is German and has no certificate of compliance in the Netherlands. A stainless steel pipeline has been installed from the quay to the farm. According to Peter, a regular dairy truck brings milk from the dairy for use twice a week, roughly 1,500 litres per batch. The milk supplier is about 20km away, which he said keeps transport time short.
Three layers of crops below the waterline
The vertical farm is a fully controlled, automated growing space with three layers and conveyor belts, combining grow-room and warehouse technology. Four types of crops are grown there: microgreens harvested every two weeks, herbs every three weeks, leafy greens every four weeks and edible flowers every four to five weeks.
The crops are turned into tea, pesto, herb-infused salts and herb-infused whey, alongside Parmigiano cheese. The vertical unit sits below the waterline of the floating farm and is cooled by the water, Peter said, adding that it is going really well.
The Floating Farm will have to leave the port in just over two years because the whole area is to become residential. Peter said this was not the vision the project started with, but that the operators are coping with the system.