Iceland, defined by its high latitude and volcanic activity, presents a landscape that seems incompatible with widespread agriculture. Despite the challenges of a subarctic location, a unique form of farming has been engineered to produce a surprising variety of crops. The Gulf Stream moderates coastal temperatures, preventing the harsh deep freezes common to other regions at this latitude, but the summers remain cool and the growing season is short. This geographical reality has forced Icelandic agriculture to develop a dual strategy, combining the traditional cultivation of hardy field crops with advanced, geothermally heated indoor farming.
Cultivation of Hardy Outdoor Staples
Only a small fraction of Iceland’s land, less than one percent, is considered arable, primarily due to thin volcanic soil and the cool climate. Outdoor cultivation is restricted to a narrow window, typically running from late May through September. The field crops that thrive are primarily root vegetables known for their tolerance to cold soil temperatures.
The most historically important outdoor staples include potatoes and rutabaga, often referred to as swede, which have been cultivated for generations. Farmers also successfully grow carrots, cabbage, and cauliflower in the short summer months. Perennial crops like rhubarb are common in private gardens and small-scale commercial operations.
These hardy vegetables benefit from the long daylight hours of the subarctic summer, which helps compensate for the lack of intense heat. Cereal grains such as barley and oats are also grown, though they are often used for animal fodder. Strategic field placement in sheltered valleys is important for protecting these crops from the island’s strong winds.
Geothermal-Powered Indoor Cultivation
The most inventive aspect of Icelandic agriculture is the widespread use of geothermal energy to power hothouses, allowing for year-round production of crops. These facilities utilize the abundant hot water and steam sourced from the country’s volcanic underground. Geothermal water is piped through the greenhouses to maintain a consistent, tropical temperature, regardless of the outside weather conditions.
Since the winter months experience extremely limited daylight, the indoor farms must rely on artificial illumination. High-efficiency electric lighting, often powered by the country’s hydroelectric and geothermal energy grid, provides the necessary light spectrum and intensity for plant growth. This combination of geothermal heating and electric lighting creates a perfectly controlled environment for non-native species.
The infrastructure of these modern greenhouses often includes computer systems that regulate temperature, humidity, and nutrient delivery with high precision. Some facilities also capture and recycle carbon dioxide, a byproduct of geothermal activity, which is then pumped into the growing spaces to enhance photosynthesis and accelerate plant growth. The relative isolation of the island means that pests and diseases are less prevalent, reducing the need for chemical pesticides and allowing for biological pest control.
Local Produce and Food Security
The success of this geothermal-powered cultivation has allowed Icelandic farmers to produce a wide range of fresh produce throughout the entire year. Tomatoes and cucumbers are the largest greenhouse-grown crops, with local production now supplying over half of the market demand for tomatoes and nearly all of the demand for cucumbers. Other common indoor products include:
- Bell peppers
- Lettuce
- Herbs
- Strawberries
The use of this technology has even led to the cultivation of unexpected items, such as the world’s northernmost banana plantation, which is grown in a university greenhouse. This local production directly improves the nation’s food security by reducing its reliance on imported fresh produce. The short supply chain means that produce can be harvested and available to consumers within hours, ensuring maximum freshness and quality.
Local sourcing also offers an economic benefit to the country and a freshness advantage to consumers. The ability to produce food in a clean environment, utilizing renewable energy and minimal pesticides, aligns with the national emphasis on sustainability. This ensures a stable supply of fresh, high-quality vegetables and fruits, even in a challenging climate.