The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
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 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 Food Group
AZTI
Colruyt Group
FRAUNHOFER
KOPPERT
Queen’s University of Belfast
Siemens
University of Cambridge
University of Turin
University of Hohenheim

Project Lead

Chris Elliott
Institution

Queen's University of Belfast

Contact details

chris.elliott@qub.ac.uk

Related projects

Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies

Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies

Mycotoxins can significantly reduce food quality, especially in wheat production.

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.

Related articles

EIT Food announces new projects to accelerate innovation in sustainable aquaculture

EIT Food announces new projects to accelerate innovation in sustainable aquaculture

08 June 2021

EIT Food announces the results of its sustainable aquaculture competition, with seven new projects launching and 18 new partners joining the world's largest food innovation community, supported by the....

Do food labels promote healthy eating in Europe?

Do food labels promote healthy eating in Europe?

18 May 2021

What are the key challenges when it comes to nutrition labelling in Europe and what more can be done to empower consumers to make healthier food choices?