In response to demand for high quality vegetables you must take care that it is produced safe and sustainable by implementing best practices of growing and processing and by keeping the use of resources to a minimum. Obviously this means a low water and fertilizer footprint in your hydroponics and regarding food safety you should have the best agricultural practices through implementation of the latest hygiene and sanitary regulations in your greenhouse operation. A low carbon foot-print can be achieved by local consumption of produce (“local-for-local”), and usage of locally available resources like geothermal energy, residual heat from power plants, industrial complexes or biomass processing!
