We harvest up to 15% of our necessary heat… from canals around our greenhouse! By making smart use of the Dutch polder landscape, we burn 100,000 m3 less gas per year.
At IJsscentrum Vlaardingen we meet Hidde de Brabander between the Kälterudi ice machines. A Valhalla for ice cream makers and a playground for this Master Patissier and culinary advisor Eric Miete.
Located in the beautiful, stately historic hotel Bayerische Hof dating from 1841, not far from Munich's historic old town, one can find the gastronomic gem of the city: Restaurant Atelier.
Growing cresses yourself at home or at work with an automated growing unit.
We aim to grow healthy products in a CO2-neutral way without using any fossil fuels. In this story we share how our underground heat/cold storage provides a basis to do so.
Not far from the historic old town of Munich, you will find the beautiful, stately historic hotel "Bayerische Hof" dating from 1841.
Loving nature is something we are taught. We pass this on to the next generation by setting a good example. In this story, Rob Baan shares the experiences that have grown his love for the plant world.
Many greenhouse entrepreneurs are bothered by insect pests in their crops on a regular basis. This story is mainly about moths, a pest that we try to keep under control as much as possible.
People have been collecting plants for many years; for food, for trade and as medicine. In this story we take you through the history of the "plant hunters".
The combination of circumstances at Koppert Cress made it possible to develop a unique system of solar collectors in collaboration with Bart van Meurs: the "energy roof".