There's a young man behind the bar at Koppert Cress. He stands out because of his exuberant beard; one that many hipsters would be jealous of. He holds a bottle of orange drink in his hand with a striking label: Dik & Schil.
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".
The chef and ice-cream maker Jordi Guillem and the gourmet Annette Abstoss show us the way down a path full of possibilities.
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.
Pastry is the perfection of sweet temptation that cannot be surpassed in grace and delight. Marcel Thiele's own teacher always said that the perfect pastry creation could be compared to an angel wing.
The human craving for sweet things has been around forever. Where the use of sugar in food is slowly turning into a societal no-go, it actually did our pre-human primates a huge favor.
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.
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.
While the beans in the famous fairy tale “jack and the beanstalk” reach high into the sky, the bean seedlings at Koppert Cress stay nice and small.
Eat plants, not pills. That is the true message of the greenhouses in the Westland area. Existing to feed the world in a healthy and sustainable way.