A floating dairy farm in the Port of Rotterdam is to stay in operation and continue producing dairy goods, although its cows are no longer housed on the structure, according to co-founder Peter van Wingerden.
From flagship project to a changed plan
The Floating Farm opened in May 2019 as a futuristic attempt to produce food sustainably without the traditional tie to farmland, and was originally designed to promote sustainable farming on a new scale. Peter and Minke van Wingerden invested €4 million in the project, which was built with on-site feeding, milking, slurry handling and dairy production facilities. Its 28 Dutch MRI cows became an attraction, drawing hundreds of thousands of visitors from around the world, and milk and dairy goods were sold to local consumers through vending machines at the site.
The venture then ran into difficulty with the local environmental department, which ruled that a newly fitted floor did not comply with regulations. The farm was put up for sale, the cows were removed with a view to selling them, and milk production was due to cease. Van Wingerden said the floor in question is a German rubber product that holds no compliance certificate in the Netherlands, and argued that the farm's modern technology and systems already give it the lowest emissions possible.
Herd relocated, milk brought in
Under the revised arrangement the farm is not being sold. The herd has been moved to several farms roughly 20 km away, and milk is brought to the floating structure by the regular dairy truck about twice a week, in batches of around 1,500 L, delivered through a stainless steel pipeline running from the quay. Van Wingerden said the short distance means a very short transport time, and confirmed that milk and other dairy produce are still being made at the site.
Below the waterline the structure houses a vertical growing enterprise: a fully controlled, automated three-layer grow space combining grow-room and warehouse technology, with conveyor belts. Four crops are grown — micro-greens harvested every two weeks, herbs every three weeks, leafy greens every four weeks and edible flowers every four to five weeks. These are turned into tea, pesto, herb-infused salts and herb-infused whey, alongside Parmigiano cheese. Sitting under the waterline, the unit is cooled by the surrounding water, and Van Wingerden said it is performing well.
A limited stay in the port
The farm's time in the port is limited. Van Wingerden said the whole area is due to become residential and the Floating Farm will have to leave in just over two years. He described the current set-up as a departure from the original vision, but said the operation is coping with the system in place.