Improving quality and safety and reduction of costs in the European organic and low input supply chain (QUALITYLOWINPUTFOOD)

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This Integrated Project (33 participants) aims to lead to new technologies and systems for organic and low input production systems. One of its strengths is a matrix structure whereby the research will encompass the whole food chain from fork to farm for a number of sectors including protected crops (tomato), field vegetables (lettuce), fruit (apple), cereal (wheat), pork, dairy and poultry. It addresses consumer attitudes and expectations, impact of organic foods on nutritional, sensory, microbiological and toxicological quality/safety of foods, development of new technologies and identification of socio-economic, environmental and sustainability impacts of innovations. This project has the scientific rigour to provide the meaningful information that is lacking on the extent to which differences in production systems affect nutritional value, taste and safety of food. It is expected to make a significant impact on increasing the competitiveness of the organic industry in a number of sectors to the benefit of the European consumers.