THE DIFFERENT ASPECTS OF THE SUSTAINABLE FOOD PRODUCTION FOCUSING ON GREENHOUSE TECHNOLOGIES
Gyorgy Gonda, Noor Mubarak Y. M. Al-Ali, Maria Fekete-Farkas
Pages: 492-500 Published: 1 Jun 2014
Views: 3,004 Downloads: 1,425
Abstract: The goal of sustainable production is to promote economic viability, use of resources and energy and land efficiently and increase or maintain stable the quality of life. The food production, specifically the greenhouse fruit and vegetable production is one the area which can contribute to this goal in different ways. In this paper we introduce the motivation factors and drivers behind the developments towards greenhouse production in different climate conditions. We present the greenhouse production market restructuring with new players. What kind of difficulties arise in the open field vegetable production and what benefits can be realized by the customers and producers from the covered greenhouse technology in the continental and desert climate? As an example, we analyze Qatar’s energetics, climate conditions and food resources, Qatar’s food supply process and its barriers. We will show how the sustainability and food safety appear in Qatar’s National Strategy Plan.