The development of organic supply chains that drive fair, transparent and healthy options for the consumer

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food safety and nutrition.

On a global basis the amount of fraud occurring in the organic supply system is growing rapidly and issues are appearing on a weekly basis. The potential to totally undermine citizen trust in organic food is a real and present danger. We have an enormous opportunity through EIT food to implement a number of cutting edge technologies that will make the organic food system much more resilient to fraud, much more transparent and drive the safety and micronutritional aspects of the system.

Partners

The following partners are involved in the project

ABP
AZTI
Colruyt Group
FRAUNHOFER
KOPPERT
QUEEN’S UNIVERSITY OF BELFAST
SIEMENS
UNIVERSITY OF CAMBRIDGE
UNIVERSITY OF TORINO
UNIVERSITĂ„T HOHENHEIM

Project lead

Chris Elliott
Institution

Queen's University of Belfast

Contact details

chris.elliott@qub.ac.uk

Related projects

SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Innovation

SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations

Reducing sugar consumption is essential for health but a huge challenge for the food industry. WHO recommendations are being enforced through government guidelines and taxes. Reducing sugar in food matrices...

O-Live: Smart targeting of personalised food advice
Innovation

O-Live: Smart targeting of personalised food advice

By modelling the complex decision-making processes underlying an individual’s food choices, our tool will identify the unique profile of these factors and provide tailored advice, enabling individual consumers...

Healthier Tuber Snacks with Infused Nutrients
Innovation

Healthier Tuber Snacks with Infused Nutrients

The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material...