Airgarden uses NASA-designed technology to give sustainable produce an easy win

Does your home benefit from the use of astronaut technology? No. Let’s change that shall we.

Airgarden, Australia’s very first vertical soilless gardening system, is making use of the technology for the benefit of anyone obsessed with sustainable design – or for those who just want access to more home-grown produce, faster.

The game-changing gardening system is said to sprout 5 times more home-grown produce, 3 times faster, with 95% percent water. What’s more is that the Airgarden takes up 1sqm of space so your petite inner-city apartment is no excuse to not get your greenthumb on.

“The idea stemmed from wanting to grow fresh produce that was good for us, and the environment, while living in the inner city,” said co-founder Prue Bauer, who started Airgarden with her brother Tom. “We were sick of throwing out so much of what we bought and wanted quality produce that didn’t cost an arm and a leg. More and more people are thinking about what they are putting in their bodies and the cost of organic food was unsustainable long term, so we knew there has to be a better solution.”

NASA-developed aeroponics technology – which has been approved by horticulturalists – is typically used to grow plants in space. Tom and Prue wisely repurposed that to allow anyone to grow their own urban farms with no digging, weeding, or watering required.

Even if the game-changing potential for giving life to your inner-city apartment doesn’t win you over. The money-saving potential surely will. With Airgarden, budding home-gardeners can sprout up to 150 different types of fruits and vegetables to feed a family of four each week. That is a significant cut to the weekly grocery run, and an easy way to incorporate more lush, leafy greens in your diet.

Airgarden is already being picked up in some sustainably-minded restaurants across Australia, including Halcyon House’s Paper Daisy restaurant, Manly Boathouse, and Wild Canary. Undoubtedly that list is going to be growing in no time, especially given as it’s a way for restaurant to grow their own on-site garden without actually having the space (or rooftop) to do so.


Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.