Imperial College London


Faculty of EngineeringDepartment of Chemical Engineering

Professor of Clean Energy Technologies



+44 (0)20 7594 1601c.markides Website




404ACE ExtensionSouth Kensington Campus






BibTex format

author = {Georgiou, S and Acha, S and Shah, N and Markides, C},
doi = {10.1016/j.jclepro.2018.03.278},
journal = {Journal of Cleaner Production},
pages = {384--399},
title = {A generic tool for quantifying the energy requirements of glasshouse food production},
url = {},
volume = {191},
year = {2018}

RIS format (EndNote, RefMan)

AB - Quantifying the use of resources in food production and its environmental impact is key to identifying distinctive measures which can be used to develop pathways towards low-carbon food systems. In this paper, a first-principle modelling approach is developed, referred to as gThermaR (Glasshouse-Thermal Requirements). gThermaR is a generic tool that focuses on the energy requirements of protected heated production, by integrating holistic energy, carbon, and cost modelling, food production, data analytics and visualization. The gThermaR tool employs historic data from weather stations, growing schedules and requirements specific to grower and product needs (e.g. set-point temperatures, heating periods, etc.) in order to quantify the heating and cooling requirements of glasshouse food production. In the present paper, a case study is reported that employs a database compiled for the UK. Another relevant feature of the tool is that it can quantify the effects that spatial and annual weather trends can have on these heating and cooling requirements. The main contribution of this work, therefore, concerns the development a tool that can provide a simple integrated approach for performing a wide range of analyses relevant to the thermal requirements of heated glasshouses. The tool is validated through collaborations with industrial partners and showcased in a case study of a heated glasshouse in the UK, offering the capacity to benchmark and compare different glasshouse types and food growth processes. Results from the case study indicate that a significant reduction in the heating requirement and, therefore, carbon footprint, of the facility can be achieved by improving key design and operational parameters. Results indicate savings in the peak daily and annual heating requirements of 44-50% and 51-57% respectively, depending on the region where the glasshouse is located. This improvement is also reflected in the carbon emissions and operating costs for the different en
AU - Georgiou,S
AU - Acha,S
AU - Shah,N
AU - Markides,C
DO - 10.1016/j.jclepro.2018.03.278
EP - 399
PY - 2018///
SN - 0959-6526
SP - 384
TI - A generic tool for quantifying the energy requirements of glasshouse food production
T2 - Journal of Cleaner Production
UR -
UR -
VL - 191
ER -