Registration Open for CEA Leafy Greens Network Event
December 29, 2025 
CEA Leafy Greens Network Event graphic. | Controlled Environment Agricultural Research Complex (CEARC) of The Ohio State University, and Wageningen University & Research (WUR)
The second annual CEA Leafy Greens Network Event will unite industry professionals, growers, entrepreneurs, and research institutions to exchange insights and explore the future of leafy greens production. This single, full-day event on Feb. 27, 2026, highlights cutting-edge practices in CEA for crops like lettuce and spinach, and provides a dedicated space for collaboration and community across the CEA industry.
Hosted by The Ohio State University Controlled Environment Agriculture Center (OHCEAC) in partnership with Wageningen University and Research, the event spotlights greenhouse hydroponic production for leafy crops, offering knowledge-sharing and networking opportunities.
Keynote Speakers for the 2026 CEA Leafy Greens Network Event
The roster of speakers includes:
- Dr. Erik Runkle of Michigan State University: “Light Environment Optimization for Leafy Greens”
- Dr. Anna Testen of USDA-ARS and Dr. Soledad Benitez Ponce of OSU: “Leafy Green Root Health Research Update – Pathogen-Microbial Communities and Pythium Diagnostics”
- Dr. Laura Bautista Jalon of Wageningen University & Research: “Research and Innovation at Wageningen University & Research”
- Dr. Ricardo Hernández of Rooted-in-Tech: “How to Manage Heat Stress (Pre-mature Bolting) by Introducing Value-Added Transplants”
- Dr. Paul Rutten of Concert Bio: “Taking Control of the Microbiome in Hydroponics”
- Paul Brentlinger of CropKing Inc. and Taylor Smith of Lubing USA: “Automation for Small to Midscale Leafy Green Operations”
- Sarah Despres of Rijk Zwaan: “Stress: What is the Root of the Problem?”
There will also be several panel discussions. For additional information on topics, speakers, and the event schedule, please visit the event website found on the OHCEAC section of The Ohio State University website.
