As the summer months get underway, many people turn to the garden for nourishment, but they often miss out on some of the world’s best, freshest, and most healthy plants.
In fact, according to a new study published in the scientific journal Frontiers in Plant Science, many of the top fruits and vegetables in Europe are cultivated in ways that aren’t necessarily sustainable.
The authors of the study analyzed more than 1,000 fruits and veggies grown in Europe and found that in the United States, where most produce is imported, “we found that only 4% of the fruits and 1% of vegetables grown in the U.S. are grown on an organic or conventional farm.”
“In the U-28 and U-29 countries, where the food production is a lot more complex, the majority of the plants in our study are grown in ‘greenhouses,’ which are typically set up on the side of a mountain or hill, and where they are heated in a way that promotes the growth of plants that are more suitable for the climate,” the authors write.
“However, in Europe, the plants grown in greenhouses are grown indoors, where they require higher temperatures and are exposed to greater sunlight.”
For example, the European greenhouses that we found grow lettuce are often grown indoors for up to 10 days and the majority are used to grow spinach, which requires more sun and is often grown outdoors.
In addition, many European greenhouse growers also harvest the leaves of plants grown on the outside of the greenhouse, while the majority do not harvest the roots of plants in the greenhouse.
This allows the plants to grow up to six feet in height.
The researchers also noted that in some cases, European green houses have raised their lights too high, which results in an increased amount of light being emitted.
According to the study, “These factors create a situation where the plants don’t need sunlight, which in turn can lead to a decrease in the quality of the crop.”
They conclude that the greenhouse is a major driver of the production of a variety of plants, including spinach, lettuce, lettuce-and-tomato salads, and broccoli.
The greenhouses also produce many types of crops that are not considered healthy, like potatoes, which are grown as “greenhouses” and can be grown outdoors and exposed to high temperatures.
Other fruits and plants that don’t benefit from growing in green houses include carrots, peas, tomatoes, eggplants, cucumbers, and watermelons.
However, some fruits and some vegetables are also grown indoors.
The study noted that the growing season for apples is shorter than the growing seasons for oranges, pears, and lemons, and the growing period for grapes is longer than the flowering period for tomatoes.
“There are many different reasons why greenhouses, such as for example, in a mountain, can be good for plants that arenít healthy, and we donít know why,” said researcher Anne-Sophie Bélanger from the Université de Liège in Belgium.
“But there are also different reasons for them.”
The study is the first to quantify the effects of greenhouse farming on a wide variety of crops.
The team found that the use of greenhouses in Europe is increasing in many regions.
In the United Kingdom, for example the use rose from a low of 6% of production in 1990 to a high of 43% in 2013.
The UK is the third-largest producer of vegetables in European Union countries, behind the United France and Spain.
“This study suggests that we should be looking at more research to understand the environmental impacts of greenhouse agriculture in the European Union,” said study author Kristine Szekely, a plant pathologist at the Universite Libre de Bruxelles, in Belgium, in an email to The Washington Post.
“Greenhouse farming is not only harmful to the environment but also has serious environmental impacts, such an impact on the local climate.”
Szevely and her colleagues found that greenhouse farming is a serious driver of global greenhouse gas emissions, which accounts for approximately three-quarters of greenhouse gas emitted globally in the first half of this century.
According in their report, “greenhouse agriculture is a significant contributor to global greenhouse gases, and it is an important driver of climate change,” which is the primary driver of future food security, according the World Bank.