If you could go back and re-design your existing greenhouse, how many changes would you make? How many of those changes would be minor ones and how many would involve major structural, heating or other mechanical changes?
Having worked in a large greenhouse first as a laborer, then as Operations Manager/Grower for 17 years, I have a deep understanding of what it takes to build a successful team. When I became part of the GGS group and started participating in management meetings for continuous improvement, it struck me how many similarities there are between what makes a successful manufacturing operation and what makes a successful greenhouse operation.
Though there are certainly crops that commonly lend themselves to healthy greenhouse production, like tomatoes, cucumbers, peppers, orchids, chrysanthemum, and roses, you will find that today’s greenhouse growers are branching out into all different kinds of agriculture.
How many greenhouse operations are concerned with energy savings? I will bet almost every one of them at one time or another! Energy costs are at the top of the grower’s expenses and yet there are many operations that do not spend enough time investigating how to lower their energy use.
I came across an interesting article today about the future of greenhouse food production. Food service buyers are seeing the many benefits of produce being grown in greenhouses, and the industry is expected to grow rapidly over the next few years.
