362
P. Samaranayake et al.
Keywords Process model · Greenhouse horticulture · Capsicum annuum l ·
Energy use efficiency · Sustainable food production
23.1 Introduction
Protected cropping has attracted increased attention in various parts of the world,
due to various reasons and drivers such as advances in greenhouse technology for
construction of shelters, meeting increased demand for fresh produce (Torrellas et al.
2012a), better utilisation of water and power consumption (Castilla and Montero
2008), meeting consumer demand for a wide range of products throughout the year
(Torrellas et al. 2012b). Furthermore, protected cropping is characterised by high
quality and yield of produce, irrespective of climate, weather and soil conditions
(Flores et al. 2019), increased reliability of fresh produce supply, and increased
choices/options for alternative packaging and presentation with enhanced shelf-life
(Smith 2019). Increasing growth in protected cropping is evident from increased
take-up of protected cropping throughout the globe, including significant drop in
traditional agricultural area, replaced by increased protected cropping in many
different countries (Bae et al. 2011), evolving from very simple to complex industrialtype greenhouses in Mediterranean countries (Baille 1997), rapid development of
greenhouse vegetable production due to urbanisation (He et al. 2016).
Further, protected cropping is driven by other factors including the need for
creating sustainable consumption and production patterns (Borghi et al. 2014),
promoting sustainability of the sector, taking consideration of a sustainable waste
management strategy, environmental, economic and social aspects (Bartzas et al.
2015). Protected cropping is dominated by the horticulture produce of key varieties
including tomato, capsicum, cucumber, lettuce, and eggplant (Almeida et al. 2014;
Bojacá et al. 2014; Bartzas et al. 2015; Cellura et al. 2012; Castilla and Montero
2008; Borghi et al. 2014; He et al. 2016; Dias et al. 2017; Torrellas et al. 2012a;
Zarei et al. 2017; Ntinas et al. 2017). It is evident that tomato is the most common
protected crop across various countries/regions in the world (Castilla and Montero
2008; Zarei et al. 2017). Most of these studies have considered life cycle environment
impacts of protected crop and suggest that there are varying impacts of each protected
crop, depending of varying yield quantities and total energy consumption (Zarei et al.
2017). Environmental and economic impacts of protected crops have been studied
from geographical area perspective, taking into consideration of different climate
conditions. For example, (Torrellas et al. 2012a), based on assessment of protected
crops in four European countries, indicates that economic assessment in terms of
cost is favourable while environmental impacts need to be reduced towards achieving
more friendly and healthy production.
In recent times, sustainability in food production is identified as one of the major
concerns of growers, consumers and governments, impacting on current practices
from different perspectives such as need for further improvement in environmental
impacts (Torrellas et al. 2012a), different environmental impacts depending on the
P. Samaranayake et al.
Keywords Process model · Greenhouse horticulture · Capsicum annuum l ·
Energy use efficiency · Sustainable food production
23.1 Introduction
Protected cropping has attracted increased attention in various parts of the world,
due to various reasons and drivers such as advances in greenhouse technology for
construction of shelters, meeting increased demand for fresh produce (Torrellas et al.
2012a), better utilisation of water and power consumption (Castilla and Montero
2008), meeting consumer demand for a wide range of products throughout the year
(Torrellas et al. 2012b). Furthermore, protected cropping is characterised by high
quality and yield of produce, irrespective of climate, weather and soil conditions
(Flores et al. 2019), increased reliability of fresh produce supply, and increased
choices/options for alternative packaging and presentation with enhanced shelf-life
(Smith 2019). Increasing growth in protected cropping is evident from increased
take-up of protected cropping throughout the globe, including significant drop in
traditional agricultural area, replaced by increased protected cropping in many
different countries (Bae et al. 2011), evolving from very simple to complex industrialtype greenhouses in Mediterranean countries (Baille 1997), rapid development of
greenhouse vegetable production due to urbanisation (He et al. 2016).
Further, protected cropping is driven by other factors including the need for
creating sustainable consumption and production patterns (Borghi et al. 2014),
promoting sustainability of the sector, taking consideration of a sustainable waste
management strategy, environmental, economic and social aspects (Bartzas et al.
2015). Protected cropping is dominated by the horticulture produce of key varieties
including tomato, capsicum, cucumber, lettuce, and eggplant (Almeida et al. 2014;
Bojacá et al. 2014; Bartzas et al. 2015; Cellura et al. 2012; Castilla and Montero
2008; Borghi et al. 2014; He et al. 2016; Dias et al. 2017; Torrellas et al. 2012a;
Zarei et al. 2017; Ntinas et al. 2017). It is evident that tomato is the most common
protected crop across various countries/regions in the world (Castilla and Montero
2008; Zarei et al. 2017). Most of these studies have considered life cycle environment
impacts of protected crop and suggest that there are varying impacts of each protected
crop, depending of varying yield quantities and total energy consumption (Zarei et al.
2017). Environmental and economic impacts of protected crops have been studied
from geographical area perspective, taking into consideration of different climate
conditions. For example, (Torrellas et al. 2012a), based on assessment of protected
crops in four European countries, indicates that economic assessment in terms of
cost is favourable while environmental impacts need to be reduced towards achieving
more friendly and healthy production.
In recent times, sustainability in food production is identified as one of the major
concerns of growers, consumers and governments, impacting on current practices
from different perspectives such as need for further improvement in environmental
impacts (Torrellas et al. 2012a), different environmental impacts depending on the