Microgreens and Their Role in Sustainable Urban Food Systems

Abstract

With increasing urbanization, environmental concerns and the rising demand for nutrient-dense foods, traditional  horticulture  faces  significant  sustainability  challenges.  Eco-friendly  farming  practices  have  become essential to ensure food security while minimizing ecological impact. Among these practices, microgreen cultivation has emerged as a promising solution for urban and peri-urban horticulture. Microgreens are young, tender seedlings of vegetables, herbs and grains harvested shortly after germination, typically within 7–21 days. Despite their small size,  they  are  nutritionally  potent,  offering  higher  concentrations  of  vitamins,  minerals,  antioxidants  and phytonutrients compared to mature plants. Microgreens can be cultivated using minimal resources in soil-based, soilless or hydroponic systems, making them highly suitable for urban environments with limited space. Their rapid growth cycle, low water requirement and high yield per unit area make them both economically viable and environmentally  sustainable.  Additionally,  microgreens  contribute  to  food  security  by  enabling  year-round production and reducing dependency on long supply chains, thereby lowering carbon footprints. Beyond nutrition, they support ecological balance by reducing the need for chemical fertilizers and pesticides. This article highlights the potential of microgreens as a green alternative in modern horticulture, emphasizing their ecological, nutritional and economic benefits. By integrating microgreen farming into urban horticulture systems, communities can achieve sustainable food production while promoting health, environmental stewardship and innovation in horticulture. As such, microgreens represent a pivotal step toward the green future of horticulture and eco-friendly farming practices.