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

Producer’s aims and consumer's expectation

The project will seek to improve the match between producer’s aims and consumer expectations regarding quality and nutritional value of organic and other ”low input” food.

This is mainly going to be achieved through activities under:

Subproject 1 that will identifying consumer expectations perceptions and actual buying behaviours towards organic and low input foods to enable such farming systems to be developed “in tune” with consumer expectations.)

Subproject 2 that will quantify the impact of current organic and ”low input” management, practices on the nutritional, sensory, microbiological and toxicological quality/safety of foods

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