The project aimed at producing fresh, healthy greenhouse vegetables of high quality in Norway all year round without using fossil fuels and chemical pesticides and without producing waste.
|Time:||1. January 2016 – 31. December 2019|
|Financed by:||The Research Council of Norway|
|In cooperation with:||NIBIO is heading the project and the research partners are Nofima, PlantChem, the University of Stavanger and Brandgarden. The scientists are also collaborating with Wageningen UR Greenhouse Horticulture (in the Netherlands), Hasselt University (in Belgium), the Norwegian University of Life Sciences (NMBU) and the Norwegian Horticultural Growers Association (NGF).|
The main objective was to increase the consumption of greenhouse vegetables in Norway. Relevant ingredients were tomatoes, cucumbers, lettuce, sweet peppers and herbs.
For results and publications, see list on web page in Norwegian.