Job Prospects: Vertical Farmer

Laura is passionate about the local produce she grows on her high-rise Bow allotment where developments in aeroponics and hydroponics allow 20 storeys of vegetable production. The food industry has become split between traditionalist and 'sub-molecular gastronomists' who have revolutionised food production (and high-end restaurants) with their ability to engineer taste on a molecular level. Laura sees her brand of hi-tech, low-carbon production as the ideal middle way between technology and tradition.

One of four future professions commissioned by Andy Taylor for ES magazine. Text by Richard Godwin.