From greenhouse to kitchen: surprising facts about Dutch horticulture
8 May 2025
The Netherlands is the world leader in greenhouse horticulture. Every year, we produce greenhouse vegetables worth some 10.5 billion euros, on an area of 9,000 hectares of greenhouses - that's more than 12,000 football fields full of vegetables! Over 85,000 people work on this green success every day.
Harvesting is done precisely: tomatoes and peppers are picked piece by piece with a knife or scissors. Only the ripe ones are harvested. Growers use electric harvest trolleys that drive between the rows and can be raised like a lift. This is how they combine handwork with smart technology.
Super fresh on your plate
Vegetables from the greenhouse reach the shops in no time. Every day they are freshly harvested, picked by trucks and packed. They are often on your supermarket shelf within 24 hours. It hardly gets any fresher!
Aubergine curry with tomato and chickpeas
Main course
30 - 60 minutes
Biological pest controllers at work
Chemical pesticides are on their way out. In as many as 95% of greenhouses, natural enemies such as ichneumon wasps and predatory mites are used to control pests. More than 100 billion beneficial insects are involved every year. They ensure healthy, clean crops - and therefore a healthy plate in your home.
Quality above all
Why do you see few crooked cucumbers or two-legged peppers? Products have to meet quality standards. But nothing is wasted: what does not end up in the shop is used in sauces or soups, for example.
Cucumber in green with tartare
Main course
10 - 20 minutes
Why purple light in the greenhouse?
That purple light comes from LED lights that combine red and blue light - exactly what plants need for photosynthesis. Even during the day, this light helps them grow optimally. Smart lighting makes for smart vegetables.
In terms of sustainability, we also have Vertical Farming in the greenhouses. With Vertical Farming, vegetables grow in layers on top of each other, often without soil. In old warehouses, containers or even skyscrapers! This method uses little water, no pesticides and yields fresh produce all year round - close to the city.
Caponata with aubergine, peppers and capers
Main course
20 - 30 minutes
