Vertical Farming: Principles, Technologies and Sustainable Food Production provides a comprehensive account of modern crop production in vertically stacked and controlled environments. It introduces the scope, principles, components and different types of vertical farming, including hydroponics, aeroponics and aquaponics. The book explains farm planning, infrastructure, lighting, climate-control systems, nutrient formulations, water recycling, crop selection and cultivation practices. It also covers automation, IoT-based monitoring, quality control, organic certification, economic planning, marketing and entrepreneurship. Dedicated chapters examine vegetables suitable for vertical farming, water and nutrient management, climate-change adaptation, food safety and quality assurance. With practical formulations, operational guidance, case studies, glossaries and multiple-choice questions, the book will benefit students, researchers, horticulturists, entrepreneurs, extension professionals, policymakers and practitioners interested in protected cultivation, urban agriculture and sustainable food production.