Abstract—This study examines the potential of hydroponic
farming as a sustainable agricultural solution and a driver of
green entrepreneurship in the Gaza Strip—a region
characterized by water scarcity, high urban density, and
political instability. Drawing on a qualitative case study and
thematic analysis, semi-structured interviews were conducted,
including farmers, agricultural engineers, and policy experts.
The study explores how hydroponics addresses key
environmental challenges, particularly water usage, and
assesses its alignment with the Sustainable Development Goals
and entrepreneurship frameworks. Findings reveal that
hydroponic systems significantly reduce water
consumption—using less than 2.2 m³ per ton of produce
compared to over 100 m³/ton in traditional farming.
Participants emphasized hydroponics' ability to enable
year-round production, minimize pesticide use, and create
viable micro-enterprises, particularly for youth and women.
However, barriers such as high initial costs, limited access to
nutrient solutions, and gaps in technical training persist. A
Strengths, Weaknesses, Opportunities and Threats (SWOT)
analysis highlighted both the system's promise and its
vulnerabilities, while comparative analysis with existing
literature underscored its relevance to fragile settings. The
study concludes with policy recommendations aimed at
supporting hydroponics through capacity building, donor
engagement, and urban agriculture strategies. This research
contributes to academic discourse by integrating environmental
efficiency, food security, and entrepreneurship, while offering
practical insights for replicating hydroponic models in other
resource-constrained environments.
Keywords—hydroponics, green entrepreneurship, water
footprint, post-war recovery, food security, sustainability
Cite: Amjad Mizyed, "Hydroponics as a Green Entrepreneurial Model for Sustainable Food Security in Resource-Scarce Environments," International Journal of Environmental Science and Development vol. 17, no. 2, pp. 108-116, 2026.
Copyright © 2026 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).