Microgreens: the allies of the environment

The environmental case for microgreens is mentioned in passing across this library but rarely set out on its own. This article does that, looking at what the crop costs in water, energy and waste next to conventional production. It was prompted by an article published by the seed vendor MP Seeds.

1. Water
   Microgreens are widely said to need far less water than traditional crops, but be careful with the numbers quoted for that. The figure most often cited — 158 to 236 times less water — was extrapolated by Weber (2017) from experimental data for broccoli microgreens, against the water needed to grow a nutritionally equivalent amount of field-grown broccoli in California’s Central Valley. It is a single-crop, single-region extrapolation, not a general result for microgreens as a class, and equivalent water-footprint data has not been published for most other species. We set this out in full in sustainability and microgreens.
2. Energy
   Growing indoors is not automatically the lighter option. Lighting, ventilation and climate control all draw power, and as we say in sustainability and microgreens, that can increase the carbon footprint where it is not powered by renewable energy. In our office we grow microgreens under LED lights.
3. Zero waste (or almost)
   The short life cycle of microgreens and their high yields mean that each harvest generates very little waste. In organic or hydroponic systems, what’s left can even be turned into compost or reintegrated into the growing process, multiplying the positive ecological impact.
4. Fewer chemicals, more freshness
   Another big advantage is that microgreens don’t need preservatives or coatings to stay fresh. Since they have a short shelf life and are eaten quickly, harmful chemicals can be avoided, especially when they’re grown organically.
5. Bringing green closer to home
   Microgreens encourage local production and urban farming, reducing the need for transportation and the emissions that come with it. They can also be an educational tool: schools and communities can get involved to learn about sustainable farming, botany, and nutrition, raising environmental awareness locally. (We have since written that up: how to bring microgreens into schools.)

In conclusion, as we always like to say, microgreens are not only nutrient powerhouses, they’re also strong allies of sustainability. Small but mighty, they show us it’s possible to grow nutritious, tasty, and planet friendly food, even from your window, balcony, or kitchen.

Sources

Weber, C. F. (2017). Broccoli microgreens: A mineral-rich crop that can diversify food systems. Frontiers in Nutrition, 4, 7. https://doi.org/10.3389/fnut.2017.00007

Correction note, 14 August 2026: this page previously said that microgreens “use up to 90% less water compared to traditional crops”, that LED lights “consume up to 75% less energy than traditional bulbs”, and that producing one kilo of beef “can generate almost 100 kg of CO₂ equivalent” while microgreens “require much less energy and produce significantly fewer greenhouse gases”. All three rested on a single seed-vendor article, none could be verified, and all three have been removed. The water claim also contradicted our own sustainability and microgreens and cereal microgreens articles, which already scope the water advantage to Weber (2017)’s broccoli-specific extrapolation. The energy section claimed the opposite of what those pages say about indoor growing, and now matches them. See our editorial standards.