Organic greenhouse vegetables can become more sustainable and resilient

How can tomatoes, lettuce and other organic crops be produced in greenhouses in Denmark without consuming a lot of energy for heating? And how can a corresponding organic vegetable production be possible in southern Europe without crops being eaten or attached by heat-loving insects and diseases? Researchers from, among others, Department of Food Science will investigate these issues in the new project GreenResilient, which has partners from eight European countries