The Greenery makes
innovation a matter of routine - in the entire production process.
In collaboration with growers and scientists, The Greenery
continuously seeks better ways to grow, harvest, transport and
package products.
Product innovation
Through product innovation, The
Greenery creates a product range that suits the wishes and
expectations of consumers. We frequently introduce new varieties
and species - such as red oxheart cabbage, a cross between the
attractive colour of red cabbage and the soft flavour of oxheart
cabbage. We also look for opportunities to improve the flavour,
ease of preparation and storage life of existing produce. For
example, we offer mild Brussels sprouts, grown in sandy soil with a
lower sulphur content.
Collaboration with scientists
'The Restaurant of the Future', a
research organisation of Wageningen University and Research Centre,
monitors the development of eating and drinking patterns in the
Netherlands. As one of the participating parties, The Greenery
contributes to this knowledge base. The Greenery also helps fund
the chair in product physiology and product quality at Wageningen
University - thereby also contributing to research into shelf
life, flavour and the effect of nutrients on health.