Young Entrepreneur Targets Exports with Vertical Farming Initiative in Istanbul

Erdoğan, who completed high school in Istanbul and studied business economics at Manchester University from 2018 to 2022, worked in air pollution control in Austria before returning to Turkey to launch a vertical farming venture. After initiating market research in 2022, production trials began in December 2025, with commercial operations officially starting in March 2026. The entrepreneur serves 12 active clients in Istanbul, including Michelin-starred restaurants, and specializes in products tailored for Asian cuisine.

Local Production and Sustainability in Vertical Farming Facility

■Over 30 renewable leafy vegetable varieties are cultivated in a 700-square-meter vertical farming facility located in Ataşehir, utilizing LED lighting systems to optimize growth conditions and separate rooms for climate-sensitive crops.

■Water reuse achieves 95% savings with a recirculating system, aiming to reach 99.9% efficiency through advanced technology.

■No agrochemicals are used; produce retains freshness for up to three weeks in household refrigerators without genetic modification.

Export Goals and Future Expansion

■While export markets are targeted, Istanbul remains the primary focus for now. Plans include expanding to Europe-wide markets like Germany, the UK, and Ireland post-establishment in Turkey.

■Collaborations with local suppliers span seed procurement to facility construction, emphasizing domestic support.

■Insights from visits to two Austrian vertical farms aim to accelerate adoption of sustainable agriculture in Turkey.

Seda Çetin Note: These local ventures highlight the economic potential of vertical farming in land-scarce regions, aligning with European consumer trends toward sustainable food production. However, micro-production costs and the scalability of R&D investments will determine financial viability. Markets should note that such innovative models may face limited short-term liquidity.