Locally grown using renewable energy
Koppert Cress takes a step towards fossil-free cultivation using geothermal energy
Ecological
Locally grown using renewable energy
In 2026, Koppert Cress will take the next step as a local grower for Europe: from now on, our cresses will be heated using geothermal energy sourced from a well over 2.3 kilometres deep. This is a major, sustainable step that will transform how we grow our crops and contribute to a future-proof production method.
For the first time, this sustainable energy is flowing through all our greenhouses. This means Koppert Cress is turning off the gas tap and switching to fossil-free cultivation. We are proud of that.
For chefs across Europe, this means working with products that:
- Offer consistent taste and quality, all year round
- Are demonstrably grown more sustainably and contribute to a future-proof kitchen
- Contribute to transparency and traceability in the kitchen
Local energy, ready to use
Through the Westland Regional Heat Network, our greenhouses receive heat at temperatures of up to approximately 89°C. This natural energy source ensures a stable and controlled growing climate. Through the Westland Regional Heat Network, our greenhouses receive sustainable thermal energy with a supply temperature of up to approximately 89°C, sourced from a geothermal well 2.3 kilometres deep; a powerful and natural energy supply that not only ensures a stable and controlled growing climate, but is also comparable in capacity to the average heat consumption of around 24,000 households.
The taste remains as you know it: intense, refined and recognisable, but the story behind it becomes more powerful than ever.
A conscious choice for the future of gastronomy
Whilst many growers are making a partial switch, Koppert Cress has made a conscious decision to transition entirely to geothermal energy. In doing so, we are taking a major step towards fossil-free cultivation.
“This is a long-term choice,” says Stijn Baan. “We want to contribute to ecological recovery, and for that it is important that we start with our own emissions.”
Together with 23 other companies, we are working within Aardwarmte Polanen to develop a local and reliable energy system, with less dependence on fossil fuels.
A clever blend of energy and flavour
Geothermal energy is one of the cornerstones of our cultivation methods. In our greenhouses, multiple systems work together to make the most of energy and climate conditions, whilst minimising our impact on the environment.
We combine, amongst other things, renewable energy sources, wastewater treatment and closed, efficient energy systems.
The result: a stable growing environment in which every cress can develop to its full potential in terms of taste, texture and aroma.
Looking ahead
The switch to geothermal energy is an important milestone, but certainly not the end point. Koppert Cress continues to invest in innovations that contribute to a sustainable food chain.
Our ambition is clear: growing without fossil fuels, with respect for people, nature and gastronomy.
So that chefs can continue to create with products that fit within a sustainable and future-oriented gastronomy.
