The restaurant at the High Tech Campus, Eindhoven, the Netherlands, serves various types of lettuce that have never previously seen the light of day. They are crispy and tasty and are a good match for any greenhouse lettuce. One hundred metres further up the road, researcher Stefan van de Voort is growing the lettuce and […]
To read this article you need a digital In Greenhouses subscription. With a digital subscription you can read the latest quarterly issue of In Greenhouses magazine on our website. You also have access to the complete In Greenhouses archive from 2012 onwards. You can apply for a digital subscription here. Or log in below if you already have a digital subscription.