This study explores how greenhouse design can be optimised to improve heat retention and make local food production more energy efficient.
Key findings:
- Only 58% of fresh vegetables consumed in the UK are produced domestically, highlighting the need to strengthen local production
- The optimised design improves heat retention by 30.4% and reduces heating costs by 9.5%, with the Quonset shape performing best for the UK climate
- Passive features such as high thermal mass north walls can reduce heating demand and support more sustainable community farming
This article was published in the WSSET affiliate journal, Green Technology & Innovation.
For more information on our affiliate journals visit: wsset.org/journals
Read the full article here: https://caravelpress.com/journals/gti/articles/2026.007