Temp controllers aren't a new idea, but using them in a large greenhouse limits you because the sunlight is heating the greenhouse in the summer and the glass i

Temp controllers aren't a new idea, but using them in a large greenhouse limits you because the sunlight is heating the greenhouse in the summer and the glass is cooling it in the winter. You can't insulate this area, so you need increasingly larger heater or AC to effectively maintain a temp as the ambient temp deviates seasonally. I know high CO2 helps plants cope with higher temps and increases metabolic rate, but I'm not sure what its effects on secondary metabolites that produce the flavors are. By only using 460 nm and 640 nm light you reduce unnecessary spectra for a chlorophyll b containing plant. Compared to other lighting sources which emit a broad specta of light, LED is much more efficient in terms of usable photons / kwH though it is likely still cheaper to ship from a freely lit greenhouse in a high light density area. The selling point is the value addition of having a high degree of temperature and lighting control; and hinges on that leading to the additional production of certain flavors and nutrients that wouldn't be possible with less control. Thanks for the video btw, it comes to the opposite conclusions about heat retention in closed vs open systems.