Objectives

Overall objectives

Producer’s aims and consumer's expectation

Cost-efficiency in the organic food chain

Minimising food safety risks

Environmental impact and fossil energy

Cost-efficiency in the organic food chain

The project will seek to increase the cost-efficiency all along the organic and other ”low input” food chain, while improving or maintaining its quality.

This will mainly be achieved through activities under:

Subproject 3 that will develop strategies to improve quality and safety and reduce cost of production in organic and “low input” crop production systems

Subproject 4 that will develop strategies to improve quality and safety and reduce cost of production in organic and “low input” livestock production systems

Subproject 5 that will develop a framework for the design of “minimum” and “low input” processing strategies, which ensure or improve food quality and safety

Subproject 6 that will develop strategies, which improve quality and safety and reduce cost along the supply chain and HACCP based quality assurance systems.