Can vegetables be kept even fresher?

Hessing Supervers and Brightlands Campus Greenport Venlo are going to collaborate on innovative solutions to make fresh vegetables last longer, to combat food waste and to develop new sustainable packaging materials. On Thursday 10 June 2021, both parties signed an agreement to start the cooperation.

Fresher, smarter and more sustainable production

Short supply lines and fast, efficient processing are important for getting fresh vegetables to the shelves and onto consumers' plates. Hessing Supervers recently started building a new production location in Greenport Venlo that will be able to supply even more consumers with fresh vegetables. In order to produce the vegetables that Hessing will be processing in Venlo in an even fresher, smarter and more sustainable way, it is going to collaborate with Brightlands Campus Greenport Venlo.

Less waste, better packaging and new forms of cultivation

Both partners will be working on improving vegetable processing and making it more sustainable in many areas. For instance, they will devise innovative solutions to improve the shelf life of fresh vegetable products. This may involve new packaging methods or shortening the time between harvest and consumption. Both parties are also researching new forms of cultivation, such as water cultivation, which Hessing has been experimenting with for some time. Other themes that the cooperation partners are tackling are the valorisation of residual flows, the search for sustainable packaging materials and the increase in opportunities for electric transport.

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Photo: On 10 June, Saskia Goetgeluk (Brightlands Campus Greenport Venlo) and Frank Hessing (Hessing Supervers) signed an agreement to start working together on innovative future solutions for fresh vegetables.