Creating a smart and sustainable food supply in the desert

The world’s food resources are being pushed to their limits. Governments, NGOs, and developers are urgently thinking of ways to feed populations while reducing agriculture’s impact on the climate, ecosystems, and water.

By 2030, the Red Sea Project will welcome up to 1 million guests each year and house a new contingent of 14,000 employees who will operate the destination. Even though visitor numbers are capped to protect the environment, this will still add new pressures on the country to sustainably feed an emerging population while managing the impact these food sources have on the environment.

It will, therefore, be no surprise that the idea of creating a sustainable food supply in the middle of the desert is an exceptionally challenging one.

At TRSDC (The Red Sea Development Co.), we are looking at how we can work with local farmers as well as use innovative methods to create a food supply for the destination, its workers as well as local communities in the area. We are growing our own organic crops at the destination and will partner with local farmers to supply certain animal produce.

Creating food sources in the desert

While tourists will benefit from 360 days of sunshine per year and average summer temperatures of 32 degrees, high temperatures are not hospitable conditions for growing many of the fruit and vegetables that the destination needs.

Heat and direct sun exposure cause increased rates of evaporation meaning desert areas have a negative water balance. This evaporation leaves salt deposits in the soil, which draws water out of plants making them wither and die.

This lack of organic matter has a knock-on effect, meaning that much of the soil in the desert is thin, infertile, and contains no clay. Without clay, the soil is unable to retain water, causing soil erosion across the region.

At TRSDC (The Red Sea Development Co.), we are looking at how we can work with local farmers as well as use innovative methods to create a food supply for the destination, its workers as well as local communities in the area. 

Nicholas King

The lack of fresh water is an added challenge — it is not uncommon to be able to count the number of days with significant rainfall per year on one hand. However, in the past, fresh water in the region was not as scarce as it is today. Up to 50 years ago there was approximately 500 cubic kilometers of water beneath the Saudi desert, but in the last few years as much as 21 cubic kilometers has been pumped out annually for agricultural use.

Using technology

Technology will be critical in helping us to solve the challenge of developing a sustainable agriculture model that can feed people at scale. We are currently in the research phase of the project, but are speaking to subject experts, technology innovators, and sustainable agriculture leaders that can support our ambitions.

We are looking at a range of technologies, which will aid us in overcoming the challenges faced in the area. For example, to combat the impact of high temperatures on moisture evaporation, we are looking at indoor and vertical farming, which will offer climate-controlled temperatures that are not influenced by outdoor temperatures.

Not only does indoor and vertical farming deliver impressive yields for smaller spaces, given the limited outdoor exposure plants have, there is limited exposure to pests and diseases and therefore no need for pesticides. These farms, similar to the rest of the destination, would be powered through our renewable energy supply, minimizing their impact on the environment.

To address the infertile soil and soil erosion in the area, we are exploring the use of environmentally friendly soil additives and precision agriculture.

Finally, to overcome the lack of fresh water in the region, we are looking at rainwater harvesting initiatives, such as building check dams, which collect water for use in irrigation. We are also looking into sustainable irrigation techniques, including drip and sprinkler irrigation instead of flood irrigation, which is used in traditional farms. This switch could allow us to save up to 95 percent of water, which is monumental in desert conditions.

A partnership approach

As well as working with subject experts, innovators, and agriculture leaders to create our own food supply, we are also taking a true partnership approach to turn our vision into a reality, whether this be working with the 900 farms that are currently located within a two-hour drive of the destination that grow organic produce, or with key partners who have the skills and expertise to realize our goals.

• Nicholas King is the chief development officer at TRSDC